Sweet Pear Mousse

Sweet pear mousse is the perfect addition to pancakes, waffles or other desserts.



2 soft pears 
1/2 cup water
1 orange
1 tablespoon grated orange zest
1 tablespoon honey (or more if needed)


Wash and peel pears. Cut in small thin pieces, removing any steams, seeds or inedible parts. Place into a small pot and pour water. Cook over medium heat for about 35 minutes, stirring occasionally, until pears are soft.

Wash and thoroughly dry an orange, then grate the orange zest and squeeze the juice. Zest and juice add to cooking pears. Add honey, stir. Cook for another 15 minutes until mousse thickened, stirring occasionally.



Yogurt with Granola

Use your homemade granola to enjoy this snack or eat it for breakfast. Healthy, simple, easy  to make, taste great 🙂 


4 tablespoons plain yogurt
2 tablespoons Healthy Homemade Gluten Free Granola
strawberry, blueberry


In a small jar or a glass, place on the bottom yogurt, then granola; add fruits on the top.


Tapioca Pudding with Kiwi Mousse

A little fantasy…Interesting combination of kiwi and basil in a mousse…



1/2 cup small pearl tapioca
3 cups coconut milk
1/2 cup sugar
2 egg yolks
1 teaspoon pure vanilla extract or 1 fresh vanilla bean
1 pinch salt
5 kiwi
8 fresh basil leaves


Place tapioca in a bowl along with the water, cover, and let the pearl soak at room temperature for 1 hour. Drain water from tapioca.

Heat the coconut milk, pearl tapioca, salt and vanilla bean (split and scraped) to a slow simmer in a heavy pot and cook for  25 minutes or more until the tapioca is completely translucent, stirring frequently. Turn heat off.

Meanwhile in a bowl, whisk together the egg yolks and sugar. Temper small amounts of the tapioca  into the egg mixture until you have added at least 1 cup. Then turn low heat on, add mixture back into the remaining tapioca.Bring the pudding to a gentle simmer over medium-low heat, cook for an additional 5- 10 minutes  until the mixture thickens, stirring constantly. Place the pudding in a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Before serving, in a blander mix very quickly (chunky pieces are fine) 4 kiwis and basil leaves. Leave for 10 minutes in the freezer.

Serve in a jar or tall glass layer of tapioca pudding, then kiwi mousse and again tapioca pudding. Garnish with diced kiwi.



Plum cake

Lovely Italian Prune Plums season!!!




2 cups flour
1 1/2 teaspoon baking powder
3  large egg yolks
1/2 cup sugar
8 oz  unsalted butter 
21 italian prune plums 
1 teaspoon ground cinnamon
2 tablespoons  powdered sugar

For the crumble topping:

8 tablespoons unsalted butter (4 oz)
1 cup flour
1/2 cup sugar


Sift the flour with the baking powder, add the chopped cold butter into pieces and carefully chop .Add the egg yolks, sugar, knead until the dough will form the shape of ball.

Meanwhile, prepare the crumble topping. Mix all ingredients in a bowl, with hands until you get a crumble. Set aside.

Preheat the oven to 356 ° F. Place the dough on prepared a baking pan size 13 in x 9 in (lined with baking paper), carefully shape  the bottom of the cake. Arrange the plums (halved and pitted), cut side up. Sprinkle with cinnamon and powdered sugar. Scatter the crumble over plums.

Bake at 356 ° C for about 50 minutes or until golden brown dough. Remove, let cool.


Seasonal Fruit Crumble

Quick and Easy Dessert!!!




For the filling:

12 Italian prune plums

1 large apple

1 large pear

1 tsp ground cinnamon

For the crumble topping:

4 tablespoons unsalted butter (2 oz)

1/2 cup flour

1/4 cup sugar


For the crumble topping

Mix all ingredients in a bowl, with hands until you get a crumble. Set aside.

For the filling

Dice the fruit into bite-sized pieces, removing any steams, seeds or inedible parts. Toss the fruit with cinnamon. Pour the fruit mix into the 6   5- ounce baking ceramic ramekins.

Scatter the crumble over fruit. Bake at 374º F for about 30 minutes until the crumble topping is firm to the touche and nice golden brown.

When is ready, take it out and let the crumble cool at least 15 minutes before serving..

Serve warm with a scoop of vanilla ice cream or cold.