Desserts

Mexican Chocolate Crepe

Ingredients:

• 1 cup whole wheat flour
• 2 eggs
• 1/2 cup almond milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 teaspoons agave syrup
• 1/4 cup chocolate powder
• 2 tablespoon agave syrup
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract

Directions:

1. First mix together the flour and eggs. Once they are mixed add in the milk and water.
2. Next add in the chocolate powder, agave syrup, cinnamon and vanilla. Mix until it is smooth.
3. Heat stove until it is at medium heat. Put a frying pan on the stove.
4. Pour the batter onto the frying pan using 1/4 cup for each crepe.
5. Tilt the pan with a circular motion so the batter covers the entire pan.
6. Cook the crepe for 2 minutes.
7. After 2 minutes flip the crepe with a spatula. 
8. When fully cooked top the crepe with bananas, whipped cream and chocolate sauce.

Papaya-Lime Sorbet

Ingredients:

• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup "lite" coconut milk, divided
• 2 tablespoons lime juice, divided
• 1 teaspoon lime zest, divided
• 2 pinches of salt

Directions:

1. Line a large baking sheet with parchment or wax paper. Arrange diced papaya in a single layer and freeze overnight. 
2. Combine water and sugar in a small saucepan. Bring to a boil over high heat, stirring constantly, until the sugar is completely dissolved and syrupy, 3 to 5 minutes. 
3. Pour the syrup into a glass measuring cup and let cool for 15 minutes. Remove the papaya from the freezer to defrost while the syrup is cooling.
4. Transfer half the frozen papaya to a food processor. Add half the syrup, 2 tablespoons coconut milk, 1 tablespoon lime juice, 1/2 teaspoon lime zest and a pinch of salt. Pulse two or three times then process until smooth, stopping to scrape down the sides and stir as necessary. 
5. Transfer the sorbet to a large serving bowl. Repeat with the remaining ingredients; add to the serving bowl. 
6. Serve immediately or freeze until ready to use. 

Serves: 8, 3/4 cup each

Active Time: 30 minutes

Total Time: 40 minutes (plus overnight freezing time)

Arroz con leche

Ingredients:

• water
• 1 cinnamon stick
• 1 cup of rice
• 1/2 teaspoon of vanilla
• 1/2 condensed milk
• 1 carnation milk
• handful of raisins

Directions: 

1. First boil water in a pan half full (or cup full depending on the pan size) with a cinnamon stick. When it comes to a boil, pour 1 cup of rice into the water and let it simmer till the rice becomes soft. Then while the rice is cooking, add 1/2 a teaspoon  of vanilla extract, 1/2 condensed milk and 1 carnation milk. Stir all ingredients together and add water if the ingredients are drying. Once the ingredients have mixed add a handful of raisins and let it cool.