Diva Tasting: Summer Date Night Desserts for 2…

Date Night Desserts for 2

These easy date night desserts are great and can be tripled for family servings.

Keto Mousse


3 Ounces Cream Cheese, Softened

½ Cup Heavy Cream

1 Teaspoon Vanilla Extract

¼ Cup Powdered Zero-Calorie Sweetener (such As Swerve®)

2 Tablespoons Cocoa Powder

1 Pinch Salt


Step 1 Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated. Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.

Berry Parfaits


2 (8 Ounce) Containers Vanilla Yogurt

1 (10 Ounce) Package Frozen Mixed Berries

2 Tablespoons Crushed Graham Crackers

Teaspoon Ground Nutmeg


Step 1 Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Quick Zabaglione


½ Cup Strawberries – Hulled, Halved And Sliced

1 Teaspoon White Sugar

3 Large Egg Yolks

3 Tablespoons White Sugar

¼ Cup Dry Marsala Wine


Step 1 Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.

Step 2 Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.

Step 3 Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.

Step 4 Spoon custard over the strawberries. Serve while custard is still warm.

Tiramisu for Two


½ Cup Brewed Espresso

3 Tablespoons Marsala Wine, Divided

2 Eggs, Separated

2 Tablespoons White Sugar

1 Teaspoon White Sugar

¾ Cup Mascarpone Cheese

½ Teaspoon Vanilla Extract

1 Pinch Salt

10 Ladyfinger Cookies, Broken In Half, Or More As Needed

1 Tablespoon Cocoa Powder

½ Ounce Dark Chocolate, Grated


Step 1 Stir espresso and 2 tablespoons Marsala wine together in a shallow bowl.

Step 2 Whisk egg yolks, 2 tablespoons plus 1 teaspoon sugar, and 1 tablespoon Marsala wine together in the top of a double boiler over simmering water, until thick, pale yellow, and creamy, 5 to 6 minutes.

Step 3 Whisk egg yolk mixture, mascarpone cheese, vanilla extract, and salt together in a bowl until completely smooth.

Step 4 Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Gently stir and fold 1/2 the egg whites into egg yolk mixture; fold in remaining 1/2 egg whites.

Step 5 Place 1 heaping spoonful mascarpone mixture into a single-serving cup or glass. Dip 2 ladyfinger cookie halves briefly in espresso mixture and turn 3 to 4 times to coat. Place cookie halves in the bottom of the glass on top of mascarpone.

Step 6 Fill the glass halfway with mascarpone mixture. Dip 5 ladyfinger halves in the espresso mixture and place vertically along the inside of the glass, dipping and placing more ladyfinger halves as necessary to fit the glass. Place 2 dipped ladyfinger halves horizontally on top of the mascarpone mixture. Fill glass to the top with mascarpone mixture. Repeat for the second serving glass.

Step 7 Wrap both glasses in plastic wrap and refrigerate for at least 8 hours or overnight. Remove plastic wrap and dust tops with cocoa powder and grated chocolate.

Elegant Bananas Foster


3 Tablespoons Unsalted Butter

3 Tablespoons Packed Brown Sugar

2 Bananas, Peeled And Halved Lengthwise And Crosswise

2 Fluid Ounces Rum

1 Fluid Ounce Banana Liqueur

2 Pinches Ground Cinnamon

2 Scoops Vanilla Ice Cream

2 Small Sprigs Of Mint


Step 1 Melt butter and brown sugar together in a skillet over medium-high heat until butter melts and mixture begins to bubble, 3 to 5 minutes.

Step 2 Place bananas, cut-side down, in brown sugar mixture. Cook until just golden, about 30 seconds; flip and cook until golden on the other side, about 30 seconds.

Step 3 Remove from heat. Pour rum and banana liqueur into skillet; return skillet to high heat. Cook until alcohol ignites and flames, 1 to 3 minutes; add cinnamon. When flames die, remove skillet from heat.

Step 4 Scoop vanilla ice cream into 2 bowls. Divide bananas mixture between bowls and garnish with mint sprigs.

Cannoli Cream in a Glass


1 Cup Ricotta Cheese

¼ Cup Confectioners’ Sugar

½ Teaspoon Vanilla Extract

½ Teaspoon Almond Extract

½ Cup Graham Cracker Crumbs

2 Tablespoons Butter, Melted

¼ Cup Canned Peach Slices, Drained And Chopped

2 Tablespoons Grated Semi-Sweet Chocolate


Step 1 Stir together ricotta cheese, confectioners’ sugar, and vanilla and almond extracts in a bowl until smooth.

Step 2 Mix graham cracker crumbs and melted butter together in a separate bowl.

Step 3 Spoon about 1/4 of the graham cracker mixture into 2 wine glasses.

Step 4 Layer about 1/4 the cheese mixture on top, then repeat the layers with the remaining cracker crumbs and ricotta cheese.

Step 5 Top with chopped peaches and grated chocolate. Chill until ready to serve.

Strawberries Romanov


½ Cup Sour Cream

1 ½ Cups Vanilla Ice Cream, Softened

1 Cup Sweetened Whipped Cream

¼ Cup Orange Flavored Liqueur, Or To Taste

2 Cups Fresh Strawberries, Hulled

2 Sprigs Mint Leaves, For Garnish

Shaved Semisweet Chocolate, For Garnish


Step 1 In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

Fried Candy Bars


2 Cups All-Purpose Flour

1 Cup Corn Flour

Teaspoon Baking Soda

2 Cups Milk, Or As Needed

1 Cup Vegetable Oil For Frying

2 Chilled Full-Size Chocolate-Covered, Nougat-Filled Candy Bars


Step 1 Mix all-purpose flour, corn flour, and baking soda in a shallow bowl. Stir enough milk into the flour mixture to make a somewhat-thin batter that will stick to the candy bars, but not drip off.

Step 2 Heat oil in a deep-fryer or deep skillet to 350 degrees F (175 degrees C).

Step 3Dip the candy bars in the batter to coat.

Step 4 Carefully put coated candy bar into hot oil and fry until golden brown, 2 to 3 minutes.

Fresh Strawberry Lemon Shortcake


2 Cups Sliced Fresh Strawberries

2 Tablespoons White Sugar

1 Cup All-Purpose Flour

2 Tablespoons White Sugar

¾ Teaspoon Baking Powder

Teaspoon Salt

2 Tablespoons Butter

3 Tablespoons Milk

1 Egg, Beaten

¾ Teaspoon Lemon Zest

¼ Cup Plain Greek Yogurt

¼ Cup Sour Cream

1 Tablespoon Stevia or Sugar

½ Teaspoon Lemon Zest

½ Cup Heavy Whipping Cream

1 Teaspoon White Sugar


Step 1 Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.

Step 2 Preheat oven to 400 degrees F (200 degrees C).

Step 3 Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.

Step 4 Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.

Step 5 Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.

Step 6 Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

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