Ok what?! Squash for dessert? And in summer? Though its typically used as a vegetable, squash is actually a fruit, just like tomatoes. One of my favorite rules of thumb in teaching myself to cook is, if it grows together, it goes together. So I decided to pair squash with citrus juice flavors to make creamy custard! And any kind of custard is good, right? Sparks of citrus juices shimmy delightfully with rich squash and Greek yogurt, making the custard tangy, light and unexpected. Take a chance on these unexpected pan-fellows, youll be happily surprised and your guests wont even know there eating something good for them! In my video, I use Calabaza squash, but you can use any kind of squash, change it up with the seasons- or in the fall and winter months try substituting sweet potatoes instead of squash. You can even change the citrus juices to apple, cranberry or pomegranate juice for an easy spicy transformation. A light, flaky Philadelphia Cream Cheese crust cups the custard and the fancy blossoms are complemented yet again by a Philadelphia Cream Cheese Cramazing (thats crazy amazing) center. And the perfect finish? A hint of poppy seeds setoff the blossom's center, making a supremely airy, creamy dessert for warm summer evenings.
Prep time: 25 minutes |Cook time: 30 minutes |Total time: 55 minutes |Servings: 24
11 ounce(s) of cream cheese at room temperature
1 cup(s) of butter at room temperature
1 egg white
3 cup(s) of mini-marshmallows
1 tsp. of lemon extract
1 1/2 cup(s) of flour
1/4 cup(s) of sugar
1/4 tsp. of baking powder
2 cup(s) of cooked (any variety) squash, cubed (cook squash in a microwave steam bag for 5 minutes)
2 eggs
1 cup(s) of whole Greek yogurt, plain
1 tsp. of vanilla extract
1/4 cup(s) of orange juice
1/4 cup(s) of pineapple juice
3/4 cup(s) of brown sugar
1 tsp. of salt
Steps
Make your Cramazing center first. In a medium pan over medium-low heat, melt ½ cup butter until there is enough butter meted to cover the bottom of the pan. Then add 8 ounces of cream cheese, marshmallows, egg white and lemon extract. Stir constantly until everything melts and is blended into a nice goopy mess. Take off the heat and allow your pan to sit for about 2 minutes, and then transfer your Cramazing into a gallon size baggie and place in the fridge for no more than 10 minutes. You just want to cool it slightly; if its cooled too much it will stiffen.
Next, make you crust. You can use a mini-muffin, standard muffin or a tart-pan. Do not grease or butter the pan. In a large bowl, mix 3 ounces cream cheese, flour, sugar, baking powder and a pinch of salt. Use your hands to knead your dough until combined. Roll your dough into ball-shapes that are comparable to the size of the pan youre using. For a mini-muffin pan your ball-shapes will be about the size of a walnut. Put one in the center of each cup, then with your thumb press down twice, in opposite directions to push your dough out towards the edges evenly. Then carefully coax the dough up the sides, to form a cup that will hold the custard.
Time to make your custard. In a blender, add your steamed squash, 2 eggs, Greek yogurt, vanilla extract and your juices. Mix thoroughly for 2 minutes.
Spoon your custard into the crust cups ¾ full.
Then, snip a small hole in the corner of your Cramazing filled baggie, and pipe a dollop into the center of each cup. Use a quick, slight downward motion at the end of each dollop; this will stop it from coming out, moving quickly to the next.
Using a straw as a small spoon , carefully add a few poppy or flax seeds to the center of your blossoms.
Bake 17-20 minutes in a 350 degree preheated oven or until your crust is slightly brown and your custard is set.
Allow them to cool slightly before removing them from the pan.
Loading...
4:03
Healthy Delectables: Stuffed Squash Blossomsby healthydelectable917 views
All Comments