Cranberry Brie Pizza
1 cup Pecan Cranberry Sauce, see below
2 Boboli Pizza crusts (8-inch), or prepared pizza crust
2-6 tablespoons chopped red onion, optional*
2 cups cooked chicken or Canadian bacon
4 ounces Brie cheese, sliced
2 cups shredded, part skim Mozzarella cheese
Pre-heat oven to 400 degrees
Place pizza crusts on flat baking sheet, spread with cranberry sauce. Sprinkle with optional
red onion, to taste; chop or shred chicken and arrange on top. Slice Brie cheese (partially
freezing Brie will make slicing easier) and arrange over pizza; sprinkle with Mozzarella
cheese. Bake 10 minutes or until hot, bubbly and cheese is beginning to brown. Note –
baking pizza on a lower oven rack will produce a crispier crust.
Notes:
Fun pizza variation. I call it my North Eastern Hawaiian Pizza; it has a tangy fruit and cheese
taste which is characteristic of Canadian Bacon Pineapple pizza. Nutrition analysis is for 8
servings. Depending upon hunger and other items served with the meal this pizza will
serve 4-8 people
* Onion may be raw or sauté for a caramelized flavor. To sauté, melt 1 tablespoon butter in
skillet and stir/fry over medium heat until onion is tender and golden brown.
Pecan Cranberry Sauce: 1 package (12 oz) fresh or frozen cranberries, 2
oranges, 1-cup sugar, 1/3-cup chopped pecans. Wash and sort cranberries, place in
saucepan. Finely grate of zest or peel from 1-2 oranges (to taste); squeeze juice into a
measuring cup, add enough water to make 1 cup liquid. Combine zest, juice/water with
cranberries and sugar. Bring to a boil, reduce heat and simmer 10 minutes, stirring
occasionally. Cool. Makes approximately 3 cups sauce.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
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Cranberry Panna Cotta
1 1/2 cups Pecan Cranberry Sauce, see below
4 tablespoons cold water
4 teaspoons unflavored gelatin
1 1/2 cups cream*
1 cup lemon flavored yogurt*
1/2 cup sugar
Mint leaf fresh raspberry garnish
Place 2 tablespoons cold water in two small bowls or cups; sprinkle each with 2 teaspoons
unflavored gelatin and allow gelatin to soften while preparing other steps.
Puree or blend cranberry sauce; heat sauce in saucepan or in microwave oven until warm.
Heat one small bowl of unflavored gelatin in microwave oven for 10 seconds or until liquid
and gelatin is completely dissolved. Stir gelatin into warm cranberries. Refrigerate until
ready to use.
Gently whisk together cream, yogurt and sugar; heat in sauce pan over medium heat or in
microwave oven, stirring until sugar is dissolved. Heat remaining bowl of softened gelatin
in microwave for 10 seconds or until gelatin is liquid and completely dissolved; stir gelatin
into warm cream.
Fill eight 1/2-cup molds or serving glasses approximately 1/3 full of cream; cover and
refrigerate 3-4 hours or until set.** Refrigerate remaining cream. Warm cranberry sauce in
microwave oven until it is soft enough to spoon/pour into molds; divide cranberry sauce
among molds; cover and refrigerate until set. Microwave remaining cream in microwave
until soft enough to pour; divide cream among molds. Cover and refrigerate until set.
Custard maybe enjoyed from serving glasses or place molds in warm water for a few
seconds to loosen side and unmold on serving plate. Garnish with additional cranberries or
fresh raspberry and mint leaf.
Notes:
Delicious and very attractive dessert! Alternate method – fill molds/glasses completely with
cream and set; unmold then pour softened cranberry puree over top of each serving as in
picture. Serves 8
* Panna Cotta is traditionally rich with cream. For lower fat/non-fat version substitute half
n half, whole milk or even skim milk for the cream and use fat-free yogurt – nutrient rich,
low in calories and fat. Nutrient analysis was calculated as recipe is written.
** For a fun tilted look, set molds or glasses at a 45 degree angle prior to filling. Egg
cartons and rolled dish towels on a baking sheet do well to help hold molds at 45 degrees
while custard is setting.
Pecan Cranberry Sauce: 1 package (12 oz) fresh or frozen cranberries, 2 oranges, 1-cup
sugar, 1/3-cup chopped pecans. Wash and sort cranberries, place in saucepan. Finely grate
of zest or peel from 1-2 oranges (to taste); squeeze juice into a measuring cup, add
enough water to make 1 cup liquid. Combine zest, juice/water with cranberries and sugar.
Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally. Cool. Makes
approx 3 cups sauce.
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