Choy Sum And Salted Egg Soup

Hot and humid weather is always great to have a bowl of soup for dinner which will cool down and replenish the body with extra fluid. This soup can be eaten together with steam rice or you can add in been hoon or noodle to turn it into a one-pot dish.

This is a very quick soup where you can get everything done within 15 minutes or less and Choy Sum has an excellent source of vitamin C and fiber too. With more flexibility, you can replace the minced pork with fresh prawn, fish or pork slices that you have prepared ahead. And by switching the meat ingredients, you can served this with your favourite noodles or rice.

Ingredient: (serves 2)
1 Bunch of Choy Sum(菜心)
100g of Minced Pork
1 Salted Egg
2 Slices of Ginger
800ml Water
Salt to Taste

Method:
1. Rinse the choy sum and cut into long sections then soaked in water for a while to remove soil or dirt. Rinse well again and set aside.
2. Marinate the minced pork with some pepper, light soy sauce, sesame oil and cornflour. Stir well and leave it for a while.
3. Removed the soil of the salted egg, washed well and crack the shell to separate the yolk and white.
4. Slice or dice the yolk in a small bowl then keep the white for later use.
5. Heat up a pot with 1 teaspoon of oil, saute the ginger till fragrance then pour in water and bring it to boil.
6. When the water boil, add in the choy sum and minced pork and let it cooked for 30 seconds before adding the salted egg yolks and cook until done.
7. Turn off the heat and stir in the salted egg whites, keep stirring until the white set and season it with some extra salt to taste.

Tri-color pasta salad for Trinity Sunday

I came up with this recipe on my way to Mass yesterday morning. I was hoping to add three different kinds of cheeses, but I wasn't able to get the ones my kids liked, so I just bought one kind, although I included three of them in my recipe below.

1 box of tomato, carrot and spinach blend pasta
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
1/2 pound of Cheddar cheese, cubed
1/2 pound Jack cheese, cubed
1/2 pound Mozzarella cheese, cubed
1 pound of sliced boneless ham, cubed
1/4 teaspoon salt
1/2 teaspoon Salad Supreme seasoning mix
2 tablesspoons olive oil

Boil the pasta, drain it and drizzle it with olive oil. Put it in the refrigerator to cool. Chop the peppers, cube the ham and cheese and add the remaining ingredients to the pasta salad. Enjoy!

A Trio of Sundae Solemnities

When the Church enters Ordinary Time after the feast of Pentecost, our time to celebrate is gratefully not over. The two Sundays following Pentecost are solemnities honoring the Most Holy Trinity, and the Corpus Christi , or Most Holy Body and Blood of Christ. (This year, May 30 and June 6). The following Friday (June 11), the Church celebrates the Sacred Heart of Jesus, which our family likes to honor after Mass on the Sunday of that week. I have always wanted to come up with an idea for an ice cream treat, or sundae, to celebrate each of these Sundays as, in my mind, they sort of usher in the beginning of summer. With a little help from a friend, I was able to come up with a trio of sundaes to celebrate these upcoming feasts. I am delighted for the opportunity to share them here at Catholic Cuisine.

For Trinity Sunday:

Three in One Sundaes

• Neopolitan ice cream: The three flavors in one represent the three natures of our one God.
• Chocolate Syrup, Strawberry Topping, and Whipped Cream: These represent each of the three flavors of the ice cream individually, just like the Father, Son and Holy Spirit each manifest one of God's three natures.

For Corpus Christi Sunday:

Bread and Wine a la Mode

• white chocolate bread pudding (recipe follows): to represent the bread
  
• warm blueberry or blackberry syrup (homemade or store bought) in wine glasses: this can be poured over the bread pudding after it is served to represent the wine
  
• coconut ice cream or sherbet: this can be placed on top the bread pudding, and used to surprise your family...what looks like vanilla ice cream is actually something else--a reminder that the bread and wine we receive at Mass appears to be bread and wine, but has actually become the Body and Blood of Our Lord Jesus

White Chocolate Bread Pudding:

Ingredients:
6 c whipping cream
2c milk
1c sugar
12 oz white chocolate
15 egg yolks
4 whole eggs
Sauce:
1/2 c whipping cream
8 oz white chocolate

Cut or tear 24 in of french bread into chunks. Place on cookie sheet and bake at 275 for ten minutes.

Heat whipping cream, sugar and milk just until bubbling at the edges. Add white chocolate and stir until melted.

Slowly add hot mixture to eggs while whipping steadily.

Place bread into a 9x13 baking dish and pour half of the liqid mixture over bread and press until absorbed. Pour remaining liquid over bread and cover with aluminum foil. Bake for 1 hour on 350. Remove foil and bake an additional 30 min until golden brown. Let cool and set for a little while before slicing.

For the Feast of the Sacred Heart:

Heart Aflame Sundaes

• Strawberry ice cream or sherbet (to represent Jesus' heart)
• peach slices arranged like flames on top (I used canned peaches in the photo above, but fresh would give that red edge to make it ever so much more flame like)
  
• chocolate chips or sprinkles across the middle to represent the crown of thorns

I hope you enjoy the chance to step into summer with the Church as we rejoice in the goodness of our God! Blessings to you all.

Eggless Durian Tiramisu

It has being such a long time since my last making of Tiramisu. This yummy dessert is often one of my choices while dinning in most western restaurants if they have this dessert available in their menu section. Today’s recipe is specially made for one of my best friend, whom Rey and I wish to cheer her up by using one of her favorite fruit “Durian” as ingredient. So let’s take get ready and take a look at this Eggless & Sugarless East-West Fusion type of Tiramisu whereby Fresh Durian Paste is used in this recipe.

Tiramisu is one of the most popular Italian cakes whereby Savoiardi is dipped into Strong Coffee then layered with the whipped mixture of Egg Yolk and Mascarpone. But today our ingredients will be slightly different whereby we will use Durian and Chocolate Milk to replace the usual Strong Coffee and Egg Yolk. So I am sure this is a great recipe for durian lover as well as those who don't prefer using raw egg yolk as one of the ingredients.

This is a very simple recipe that you can prepare in the morning and served it as dessert after dinner or during gathering. I am sure everyone will be able to follow the steps and made your very own Tiramisu without any hiccups. If you don’t prefer Durian you can always exchange it with other fruits like mango, strawberry, raspberry or etc just let your imagination run wild……

Ingredients: serves 8
1 Packet of Sponge Fingers (24 savoiardi)
250g Mascarpone
300ml Whipping Cream
300g Fresh Durian Flesh
200ml Chocolate Milk
Dutch Cocoa, for dusting

Method:
1. Pour chocolate milk into a shallow dish. Set aside.
2. Beat the durian paste and whipping cream in a large bowl with electric beaters for about 15 seconds till thick and creamy.
3. Add in mascarpone and give it a quick whisk until just combined.
4. Dip Sponge Fingers biscuits, 1 at a time into the chocolate milk then arrange in a single layer over the base of the container. (do not dip the sponge fingers for too long or else it will be too soggy and spoilt the taste of the tiramisu)
5.Cover the biscuits with a layer of the mascarpone mixture and repeat another layer on top, ending with the cream.
6. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Note:
~ This recipe can make two 12 x 12 cm square plastic containers.
~ You can Thickened Cream instead of Whipping Cream if you prefer a more creamy texture.
~ Chocolate Milk can be replace with plain low-fat or full cream milk.


So by looking at this….. Are you interested to try out my combination of Tiramisu whereby you can have “Durian + Cheese + Cocoa” together in one dessert :) And most important it is without any trace of Raw Egg and extra Sugar…… And if you are interested in more chocolate and cheese dessert maybe you would like to take a look at this "Durian Cheesecake With Chocolate Fudge" too!

Good Shepherd's Garden Party :: Week Seven and Pentecost Sunday

Well, with the celebration of Pentecost, the Easter season has come to an end and we had our very last Good Shepherd's Garden Party for this year, based on The Garden of the Good Shepherd: A Sticker Calendar to Count the Fifty Days of Easter.   This past week's Garden Party was based on the theme "The Heavenly Zoo!"

The Heavenly Zoo Menu Suggestions

Water
Deer Cupcakes
Lucky Lion Lemonade
Beehive Baked Pears
Pelican Toasties
Phoenix-Tail Shrimp

Dove Candy (for Day 50 ~ Pentecost) 

Decorating Ideas

Peacock Feathers
Water Fountain Centerpiece

First you can head over to Charlotte's blog, Waltzing Matilda, to see the pictures from her family's Good Shepherd's Garden Party ~ Week 7.

Then you can click over to Shower of Roses to see all of the pictures from Our Seventh Good Shepherd's Garden Party.

THANK YOU to all of you who joined us in celebrating the Easter season with the Garden of the Good Shepherd!  It was so much fun for Charlotte and I to plan these Good Shepherd's Garden Parties and share our ideas with you all.  We hope that your families enjoyed them as much ours did!  

Also, if anyone made a Cake for Pentecost, or any other special foods for Pentecost Sunday, you are welcome to share a link to those pictures as well!  

Now it's your turn! How did your family celebrate this past week?  

To Post:

1. Create a post about your Good Shepherd's Garden Party, activities for the seventh week of Easter, or special foods for Pentecost Sunday.
2. Using the Mr. Linky below, enter the exact link to your post.
3. Link your post back to this post. (Please feel free to include the Good Shepherd's Garden Party Button!)
4. Be sure to visit the links and see how everyone else has been celebrating!
5. The linky will be open until next Monday.

2010 Singapore Blog Awards - Best Food Blog

Dear Readers,

I am so excited to share with you that this is the 2nd year my blog "Cuisine Paradise" has been shortlisted (out of more than 1000 other blogs) to be one of the 10 Finalists for the category under Singapore Blog Awards - Best Food Blog. Voting is open to public from 24 May 2010 till 30 June 2010. You can vote only ONCE for each category per day.

Just like previous year, if you like my blogs and recipes please help to cast your valuable votes for me, ok :) But proceeding, , you need to register an account as a member with the blog award organiser (OMY.sg) if you are not a member yet. So if it is not troublesome for you to help, please follow the steps below for your voting:-


Steps for voting my blog:-

1. Register as a member of OMY if you are not a member. You can find the online registration form here (click here to register). For overseas voter you can use your passport number for the "Nric/Fin" option.

2. Upon successful registration as a memeber, login onto the Singapore Blog Awards Category link @ http://sgblogawards.omy.sg/category/ where you will be directed to the Voting Page .

3. On the left side of the screen, you will see something similar to the photo shown belown, click on the Best Food Blog(最佳饮食部落格) category to display all the 10 finalists so as to cast your votes.



4. You will see a PINK label "VOTE" on the bottom right corner of my avatar . To cast your votes, you need to click on the word "VOTE" instead of the picture which will be re-direct you back onto my foodblog URL.

5. You will see this yellow confirmation box for you to verified your voting. Click on the word "Confirm" and upon successful voting, you will see a Yellow label showing "VOTED" on my avatar.

6. Other than supporting my blog with your votes, you can also participate in voting for other categories to stand a chance to win these fabulous prizes too (click HERE to view the prizes) . Good Luck Everyone!


And lastly, remember to help me cast your vote whenever you are free to login into the "Voting Page". Thank you everyone for your all support! Because of each of your valuable votes and time, Cuisine Paradise is able to be listed in the top 10 finalists or even stand a chance for this year winning award too :)

Holy Spirit Crackers for Pentecost Sunday

Here is a fun and easy snack, which we made for our Joyous Easter Tea inspired by Alice Gunther, which would be perfect for the upcoming feast of Pentecost! 

Holy Spirit Crackers

Ingredients:

Plain round or rectangular crackers
White cheddar or Monterey Jack cheese, thinly sliced
Yellow cheddar or American cheese, thinly sliced
Slivered grape tomatoes or Sweet Red Pepper (optional)

Directions:
Cut a large flame out of the white cheese and a smaller flame out of the cheddar cheese.  Once they are layered on top of the cracker they will look like tongues of fire.  Add a sliver of grape tomato or red pepper, if desired. 

You can find more ideas for celebrating Pentecost in the archives! 

Good Shepherd's Garden Party :: Week Six

The sixth week of Easter has just passed, which leaves just one last week as we celebrate the Easter season using The Garden of the Good Shepherd: A Sticker Calendar to Count the Fifty Days of Easter. The Good Shepherd's Garden Party for week 6 was based on the theme "Oh! What a Beautiful City!"

Oh! What a Beautiful City! Menu Suggestions

Pretzel & Cheese Construction Kits
Shirley Temples
Bride Strawberries
Groom Strawberries
Crown Cake

Decorating Ideas

Play the “Hallelujah Chorus” by Handel
Have children decorate “Thrones” for the “Bride and Groom” (Mom & Dad)

Charlotte always makes the cutest Bride & Groom Strawberries!  Not only are they darling, they are delicious too!  You can see the strawberries, along with the rest of her pictures from their Good Shepherd's Garden Party ~ Week 6 over at Waltzing Matilda.

We ended up making a few modifications this week, including making some fun "Thrones" out of Wildberry Acai Toaster Pastries and cookies!  It was so much fun!!  You can see all of the pictures from Our Sixth Good Shepherd's Garden Party over at Shower of Roses.

Now it's your turn! How did your family celebrate this past week?

To Post:

1. Create a post about your Good Shepherd's Garden Party or activities for the sixth week of Easter.
2. Using the Mr. Linky below, enter the exact link to your post.
3. Link your post back to this post. (Please feel free to include the Good Shepherd's Garden Party Button!)
4. Be sure to visit the links and see how everyone else has been celebrating!
5. The linky will be open until next Monday when we add a new one for Week 7.

Pineapple & Bitter Gourd Chicken Soup

I get the idea of cooking this soup from my recent Taiwan Trip which we have a similar soup during one of our lunch meal. From the soup ingredients that they served, I replicate a similar soup, which taste just as closed as what we had. I was delighted with the end result even though initially I was still worrying about the outcome due to the different type of Bitter Gourd that we have in Singapore.

During my trip at Taiwan, what we mostly saw is this White Bitter Gourd which is available at their supermarket or vegetable stall. It is kind of different from the Green Bitter Gourd that we have over here. This White Bitter Gourd is cultivates by Taiwan agriculture and is known as “白玉苦瓜” which is a very common vegetable used in most household or restaurants. It is very popular among the Taiwanese because of its colour and it does not have any bitter taste at all too. It is normally used to cook this soup dish known as “Pineapple & Bitter Gourd Chicken Soup -凤梨苦瓜鸡” which is what I am going to share today.

Since we cannot find any "White Bitter Gourd - 白玉苦瓜" in Singapore(if anyone of you know where we can get this in Singapore, please share with me) we have to focus on another key ingredient which is the "Pineapple - 凤梨". Try to get the good grade pineapple which is golden in colour and most important it must be sweet and fragrant so that your soup will be burst with that light and refreshing taste. And according to the fruit seller, what I got over here is known as the "Honey Pineapple" from Thailand which cost S$2.00 for half of the portion.

Ingredients: (serves 4)
4 Chicken Drumsticks
1 Medium Size Bitter Gourd, 500g
1/2 Thai Honey Pineapple, cut into big chunks
1 Medium Carrot, cut into chunks
8 - 10 Red Dates(红枣)
1/2 Tablespoon Wolfberries(枸杞)
1.5 Litres of Water
1/2 Chicken Stock Cube, optional

Method:
1. Trim the fat and remove the skin from the drumsticks, rinse and set aside.
2. Bring a pot of water to boil, blanched the drumsticks for about 5 minutes in boiling water, removed and rinse again.
3. Add 1.5 Litres of water to the soup pot and bring it to boil.
3. While waiting for the water to boil, cut the bitter gourd length-wise into half, scraped off all the seeds and white pits in it then cut into 1"/1.5" thick slices.
4. Place the bitter gourd slices in a big mixing bowl or so, add in 1 teaspoon of salt briefly rub it/massage together with the bitter gourd slices for a few seconds. (this is helps to reduce the bitterness of the bitter gourd)
5. Next, rinse it well and drop it into the boiling water together with all the above ingredients except the wolfberries.
6. When the soup mixture comes to boil again, reduce the heat to medium low and simmer it for about 30 - 40 minutes.
7. Add in the wolfberries in the last 5 minutes and you can season the soup with some salt or chicken stock cube to taste if you prefer.


If you are curious with the taste of this soup, I can guarantee you that it is not bitter at all. And when cooking this soup, you will be delighted with the fragrance that is being release from the pineapple as it smell so wonderful. But a point to note:- as this is a very cooling soup due to the combination of bitter gourd and pineapple, for those who is weak, just recover from sickness or after menses perhaps you should avoid taking this soup or if you want just take it in small amount. If you do try out this soup, please leave me your feedback and share with me your opinion :)

Ascension Sundaes

The following recipe was submitted by Tiffany, from Family at the Foot of the Cross, for publication here at Catholic Cuisine.  It is such a great idea, especially for those dioceses that celebrated the feast of the Ascension today.   I apologize for taking so long to add the post, but at least it will be in the archives for next year.  I hope you all had a very blessed feast of the Ascension!

Ascension Sundaes

Vanilla Ice Cream = Mt. of Olives

Chocolate Syrup = The trails from the mountain

Whipped Cream & Mini Marshmallows = The Clouds on top of the Mountain

The topper = Jesus Ascending to Heaven

You can click over to Tiffany's blog to see additional pictures, including pictures of their "cloud pizza!"  Thank you Tiffany!

Curried Chicken Salad

A couple years ago Mary shared about the tradition in some areas of picnicking on hilltops on the Feast of the Ascension.  Our family really enjoyed our picnic last year, and we are looking forward to having another one later this afternoon.  I will be following Mary's suggestions (for the most part) and thought I would take a second to share my new favorite chicken salad recipe with you all.  My friend Carrie shared the recipe with me, after bringing them to my baby shower last year, and it is delicious!

Curried Chicken Salad

Ingredients:

2 cups cubed, cooked chicken
1 medium unpeeled red apple, chopped
¾ cup dried cranberries
½ cup thinly sliced celery
¼ cup chopped pecans
2 tablespoons thinly sliced green onions
¾ cup mayonnaise or salad dressing
2 teaspoons lime juice
½ teaspoon curry powder
12 slices bread
Lettuce Leaves

Directions:

In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Assemble sandwiches with lettuce and chicken salad.

Happy Ascension Thursday!

Teochew Ngoh Hiang

In the past, making "Ngoh Hiang - 五香" is always one of my late Dad speciality dish. During festive occasion such as Chinese New Year he and mum would make a huge quantity to distribute to the relatives or served it as one of the dish to those who visit us during New Year. But now when he is no long around, we don’t really get to eat this special treat as often as we do.

As the process of making Ngoh Hiang is rather tedious and time consuming due to the varieties of ingredients used, mum has not being making it for a long time. But finally today mum is in the mood of making this after much pestering from my brother as he is craving for it. While helping her to do the preparation, I decided to note down this recipe and share it with those who is interested.

From the photo you can see that making this dish requires a list of ingredients such as prawns, minced meat, water chestnut, yam and most important the dried beancurd sheet for wrapping the ingredients. And for this Teochew style of Ngoh Hiang, yam(taro) is actually added to enhance the flavour and texture of this dish.

There is another important item for making Ngoh Hiang which is this "Five Spice Powder - 五香粉". This spice is blended with 5 different kinds of spices such as "Cinnamon", "Cloves", "Peppercorns" and etc. By adding this five spice powder, it will give the Ngoh Hiang its special fragrant and taste. For more information and photo of this powder, click Here.

Ingredients: (makes 16, 4.5" long Ngoh Hiang)
1 Packet of Dried Beancurd Sheet - 豆腐皮
600g Minced Pork, with some fats
500g Prawn, roughly diced
1 Medium Size Carrot, finely diced
10 Water Chestnuts, finely diced
15 Shallots, thinly sliced
100g of Yam, cut into small cubes
2 Eggs
2 Stalks of Spring Onion & Coriander, roughly diced
3/4 Tablespoon of Fried Shallot Crisps
*3 Tablespoons of Plain Flour or
10 Pieces of Butter Crackers/Cream Crackers

Seasonings:
1 Tablespoon of Five Spice Powder
1 Tablespoon of Light Soy Sauce
1 Tablespoon of Cooking Wine(花雕酒)
1/2 Tablespoon of Sesame Oil
1 Teaspoon of Salt
1 Teaspoon of Sugar
1 Teaspoon of Pepper

Method:
1. You can cook the diced yam either by microwave it on Medium High 3 minutes and give it a stir after each minute or steam it over the stove on medium heat for about 5 minutes till slightly soft to touch. Set it aside to cool off.
2. Next in a big pot or mixing bowl, add in the minced pork, diced prawns, carrot, water chestnuts, cooked yam, shallot, spring onion, coriander, egg, dried shallot crisps and flour/ground butter crackers.
3. Mixed all the ingredients together with the above-mentioned seasonings preferably by hand to bind everything together. (the final mixture will be a bit sticky and dry, if it is too wet, add in more flour/butter crackers to bind it)
4. Leave the combined ingredients in the fridge for about 20 to 30 minutes to rest the ingredients and let it developed a better flavour before wrapping.
5. After settling the ingredients, use a damp cloth to slowly wipe off all the surface of the dried beancurd sheet to remove excess salt and oil on it so that the end products will not taste too salty.
6. Next fold the clean beancurd sheet into quarter rectangles, then cut each long rectangle into another 4 small equal rectangle which makes a total of 16 small individual sheets of wrapper.
7. Spoon meat mixture into each beancurd sheet and wrapped tightly like a spring roll, leaving the seam side facing down.
8. While rolling half of the portion, heat up the steamer, brush a thin layer of cooking oil on the steamer rack before arranging the Ngoh Hiang on it so that they won't stick on the rack after steaming.
9. When the water boils, put in the steamer rack with the Ngoh Hiang and steam it over medium high heat for about 15 minutes for the 1st batch and 10 minutes for the subsequent batches if your steamer is not able to steam all the Ngoh Hiang at one go.
10. After steaming leave them to cool off before freezing them for later consumption if you are not going to finished all of them in a day or two.
11. When the Ngoh Hiang is cooled, heat up a pot with suitable amount of oil, deep-fry the Ngoh Hiang on medium low heat till both side turn golden colour then increase the heat to High and fry for a few second before removing it and drained well.
12. When it is slightly cooled off, slice them diagonally with a sharp knife into thick chunks then served it with some sliced century egg and pickled ginger to enhance the flavour.

Note:
1. You need to use a damp cloth to wipe off the salt and oily surface from the dried beancurd skin before wrapped so as to reduce the salty taste of the Ngoh Hiang.

2. You can use either plain flour or "Butter/Cream Crackers"(which gives more flavour to the dish) to bind the ingredients together before wrapping.
3. If you are using Butter Crackers, placed them in a ziplock bag and pound it with a rolling pin if you do not have any mortar and pestle at home.

Whenever we had this dish, it will always bring back some of our childhood memories and it reminds us of our dad and his special homecook dishes. We can never forget the taste of this homemade Ngoh Hiang which we love it so much because it is full of love from the one who prepares and makes it. Thank God that I have a chance to learn from my mum the ingredients and steps on making our favourite dish that might be vanish one of these day if she is no longer around. Furthermore I must admit cooking and learning from mum is actually another way of bonding our relationship too :)

Fatima Miracle of the Sun Fruit Platter

The following post was submitted by Tiffany, from Family at the Foot of the Cross, for publication here at Catholic Cuisine.  Thank you Tiffany!

We are busy preparing for a fun celebration tomorrow! We will be doing a "dual" celebration of the Ascension of the Lord and the Feast of Our Lady of Fatima.  In preparation for our lunch, we made this Fatima Miracle of the Sun Fruit Platter tonight.  Though the miracle of the spinning sun, with rainbow colors, didn't occur until October 13th... it is still a beautiful part of the story!  Our family just loves it.

Fatima Miracle of the Sun Fruit Platter

(We had fun making sure all the colors of the rainbow were present with fruit...And in the right order!)

God Bless all of your domestic churches during this final stretch of Easter.

Heavenly Delight

This recipe for Heavenly Delight, to celebrate the upcoming feast of the Ascension, was submitted by Emily, from God's Canvas. Thank you Emily!

Since I was very small, my mom made this recipe, usually for guests, and I got the spoon.. now as a mommy.. I have Snowbabies, ages 13-3 all around me when I make this asking for the spoon… and why not taste a little bit of heaven?

For the Feast of the Ascension, we will celebrate with a taste of Heavenly Delight.

Heavenly Delight

What you’ll need:

Angel Food Cake… Make it yourself and you’ll love how light and fluffy (like clouds) it feels.
1 bag of Semi-sweet Chocolate chips
4 egg yolks
4 egg whites
1/4 c sugar
1 large tub Cool whip
1/2 c chopped walnuts

Cool and tear your angel food cake into pieces in a large bowl.

Melt chocolate chips in saucepan or double boiler (to avoid cooking the yolk) stirring in the yolks carefully until smooth. remove immediately from heat.

In a separate bowl, whip the egg whites until fluffy adding in the sugar and cool whip.

Fold in the chocolate and add the nuts.

For the Ascension, reserve half of the Angel Food cake.

In a large dish spread out the remaining angel food cake and Spoon Chocolate mixture on top until completely covered. Chill for a few hours for best texture.

When ready to serve, fill each glass with angel food cake pieces and top with heavenly delight!

Enjoy a taste of heaven and end with a prayer for thanksgiving for the Ascension of our Lord into Heaven.

You can find more ideas for celebrating the feast of the Ascension in the archives!