Let the glaze cool slightly before pouring it over top of the cake; it will give you the perfect consistency for achieving a pretty melted effect down the side of the Bundt.
The rich, tasty buttercream in this torte has the silkiest texture and best flavour when made with good-quality chocolate.
This airy, chocolaty mousse makes a stunning dessert that's easily customizable to the size of your dinner party. To serve a crowd, we've piped the mousse into Asian soup spoons for an elegant one-bite dessert.
Cooking the rice in milk makes a pudding that's creamy even with lowfat 1% or 2% milk. Dried fruits, especially apricots, add extra calcium; you can also use prunes, figs or dates. The pudding will thicken as it cools; if it gets too thick, stir in a little extra milk.
This pasta is packed with nutrients: potassium from the spinach and calcium from the evaporated milk, which has 80 per cent more calcium than regular milk. Serve with a crisp green salad.
Softer and more luscious and tangy than the usual cow's milk feta, Greek sheep's milk feta is perfect for this sauce. It tastes wonderful over Zucchini Pancakes or wedges of iceberg lettuce.
Milk chocolate lightens the flavour of this silky dark sauce to make a rich and satisfying treat. For a booze-free sauce, use milk and 2 tsp (10 mL) vanilla instead of brandy.