are Howyou celebrating World Nutella Day, hosted by Shelley of At Home Rome and Sara of Ms. Adventures in Italy?
We are celebrating with Banana Boats
- Split banana skin
- stuff with mini marshmallows
- cover with Nutella
- microwave until melted.
Nutella Fondue
Nutella Fondue
- 2/3 cup fat-free chocolate syrup
- 1/4 cup Nutella
- In a small saucepan, stir ingredients together over low heat until smooth and warm.
- Serve warm or at room temperature with strawberries, bananas, pears, oranges, pineapples, angel cake, pound cake for dipping.
- Makes about 1 cup. Per tablespoon: 45 calories; 0.5 g protein; 1 g fat
- The sauce will keep, covered, in the refrigerator for up to 1 week.
And Baked Nutella Cheesecake.
Edited to add recipe for Baked Nutella Cheesecake.
Crust Ingredients
- 1 cup all purpose flour (250g)
- 1/3 cup packed brown sugar (75g)
- 1/3 cup butter (75g)
- 1/2 cup toasted hazelnuts, chopped (125g)
Crust Preparation
- Preheat oven to 350F.
- Place hazelnuts in single layer on a baking pan
- Place baking pan on middle rack of oven
- Bake for 10-15 minutes until lightly coloured and skins are blistered.
- Wrap nuts in kitchen towel, let steam for 1 minute, rub nuts to remove loose skins
- Cool completely
- Combine flour and sugar in mixing bowl
- Cut in butter until mixture is crumbly
- Stir in nuts
- Press mixture firmly on bottom of greased 9" springform pan
- Bake at 350F for 10-15 minutes until edges are light brown
- Remove from oven and cool crust completely
- Reduce oven to 300F
Filling Ingredients
- 2 pkgs (8oz/250g) cream cheese softened
- 1 can (300ml) sweetened condensed milk
- 3 eggs
- 1/4 cup lemon juice (50ml)
- 2/3 cup Nutella (150g)
Filling Preparation
- Beat cream cheese in large bowl on medium speed until smooth
- Gradually beat in can of sweetened condensed milk
- Add eggs one at a time, beating after each. Do not overbeat
- Add lemon juice, beat until just smooth
- In medium bowl, measure 1 1/2 cups of cream cheese mixture
- Stir in nutella
- Spoon half of yellow batter over baked hazelnut crust
- Top with half of the nutella batter
- Repeat layering
- Carefully swirl batter for marble effect.
- Place on middle rack of oven
- Place a baking pan, half filled with hot water on lower rack
- Bake 40-50 minutes, until edges are light brown
- Turn oven off, let cheesecake stand in oven with door ajar for 30 minutes, until centre is completely set.
- Cool on wire rack before refrigerating
- Cover with plastic wrap and refrigerate 12-24 hours before serving.
