Pink Lassies Food

PINK LADIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking pan. In a medium bowl, stir together flour, white sugar, and cocoa powder. Cut in butter until the texture is mealy. Pat into the bottom of the prepared pan.
• Bake for 10 minutes in the preheated oven. In a saucepan over medium-low heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring frequently until chips are melted and the mixture is smooth. Pour over the baked crust.
• Return to the oven, and bake for 15 minutes. Remove, and cool in the pan over a wire rack.
• In a medium bowl, mix together the confectioners' sugar, butter, and cherry juice. Spread over the cooled filling in the pan. Melt semisweet chocolate in a small glass dish in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Place in a plastic bag or piping bag, cut the tip to 1/8 inch, and drizzle the chocolate over the bars in a back and forth motion to make stripes. Cool completely before cutting into squares.

DOUBLE PINK LASSI

Steps:

• Simmer raspberries with sugar for 5 minutes, purée and strain. Chill until ready to use.
• For rhubarb, simmer with sugar and water for 10 minutes until tender and purée. Chill until ready to use.
• For lassi, heat ground almonds, cinnamon stick with milk to just below a simmer. Stir occasionally and keep at low heat for 10 minutes. Strain milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Chill completely.
• In a blender, purée chilled milk with yoghurt, rhubarb purée and ½ of raspberry purée with ice. Divide remaining raspberry purée between 4 tall glasses. Top up with lassi mixture. Garnish with toasted almond slices.

PINK LASSIES

Steps:

• Place all ingredients in blender.
• Process until smooth.
• Serve in cocktail glasses with straws.

LASSIE

Steps:

• Add cream to mascarpone cheese and stir inn saffron until the texture soft and creamy.
• Peel and cut the banana into slices.
• Put cheese mixture, banana, frozen blueberries, sparkling water, splenda, cardamom and lemon juice into your blender.
• Add ice cubes until they are well crushed.
• Pour sugar free chocolate flavoured syrup into the blender and stir in to swirl. Do not blend completely!
• Fill into 4 milkshake or long drink glasses.
• Sprinkle with plain puffed rice cereal.
• Serve right away.