Meringue Tarts With Strawberries
Ingredients & Directions 1 c Sugar 1 t Vanilla 1/2 t Baking powder 1 t Vinegar 1/8 t Salt 1 t Water 3 ea Egg whites 1 ea Fresh sliced strawberries Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. Yields 8 servings
White Chocolate-cranberry Swirl Cheesecake
Ingredients & Directions 32 oz Plain nonfat yogurt, drained -overnight 1 c Dried cranberries 1/2 c Water 1/2 c Light corn syrup 3 tb Water 1 c Vanilla wafer crumbs (24 -cookies) 1 tb Butter or margarine, melted Vegetable cooking spray 2 tb Skim milk 1 tb Vanilla 3 oz White chocolate, chopped 1 c Sugar 1 c Lowfat sour cream 1/4 c Cornstarch 1/4 ts Salt 8 oz Neufchatel cheese 2 Eggs 1 Egg white Cranberries, for garnish Fresh mint, for garnish Place a colander in a 2 quart glass measure or bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of container. Spoon nonfat yogurt into colander. Cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl, discarding liquid; cover and refrigerate. Combine cranberries, 1/2 cup water, and corn syrup in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Preheat oven to 350 oF. Place cranberry mixture and 3 tablespoons water in a food processor or blender, and process 1 minute or until smooth. Set aside. Combine crumbs and butter in a small bowl, and stir well. Firmly pack mixture into bottom of a 9 inch springform pan coated with cooking spray. Bake at 350 for 10 minutes. Let cool on wire rack. Combine milk, vanilla, and white chocolate in the top of a double boiler. Cook over simmering water until white chocolate melts, stirring frequently. Set mixture aside. Combine yogurt cheese, sugar, sour cream, cornstarch, salt and neufchatel cheese in a large bowl; beat at low speed of a mixer 1 minute. Add white chocolate mixture, and beat at medium speed until smooth. Add eggs and egg white, 1 at a time, beating well after each addition. Pour cheese mixture into prepared springform pan. Spoon cranberry mixture in mounds over cheese mixture, and swirl with knife to create a marbled effect. Bake at 300 oF for 1 hour and 10 minutes or until almost set. Turn oven off, and let cheesecake stand for 1 hour with door closed. Remove from oven, and cool to room temperature. Cover and chill at least 8 hours. Garnish, if desired. Yield: 16 servings. Per serving: 1 FR/V, 200 cal. Yields 16 Servings
Mocha Brownie Cheesecake Bars
Ingredients & Directions 1/3 c Semi-sweet chocolate chips 4 tb Butter 1/3 c Flour 1/3 c Sugar 1 Egg 1/2 ts Vanilla 1 pn Salt FILLING 1/3 c Whipping cream 1 1/2 tb Instant coffee powder 8 oz Cream cheese 2/3 c Sugar 2 Eggs 1/4 c Sour cream 1 tb Flour 1/2 ts Vanilla 1/3 c Semi-sweet chocolate chips TOPPING 1 c Sour cream 1/3 c Powdered sugar Melt chocolate chips and butter. Whisk in remaining ingredients. Spread batter into greased and floured 8-inch square pan. Bake at 350 degrees for 10 minutes. Cool. Filling: Heat whipping cream and coffee powder until coffee dissolves. Cool. Beat cream cheese and sugar in large bowl. Beat in eggs, sour cream, flour, vanilla and coffee mixture and blend well. Stir in chocolate chips. Spoon filling into brownie. Bake at 325 degrees until set, about 35 minutes. Cool completely and refrigerate until chilled. Topping: Stir sour cream an sugar together in small saucepan. Heat over low heat until sugar dissolves. Do not let boil. Spread over chilled filling. Cool, then refrigerate until thoroughly chilled, at least 2 hours. Yields 1 servings
Gratin Of Tomato And Bread~
Ingredients & Directions 1 1/4 lb Cherry tomatoes — 3+ 1/2 Cups 3 oz Day old bread * 6 Cloves garlic — peeled, Sliced 1/2 c Parsley — coarsely chop 1/2 ts Black pepper — freshly Ground 2 tb Virgin olive oil 1/2 ts Salt 1/4 c Grated Parmesan cheese * Preferably from a French baguette. Preheat the oven to 375 degrees. Wash the tomatoes and remove and discard any stems. Place the tomatoes in a bowl and mix in the remainder of the ingredients. Transfer the mixture to a 6-cup gratin dish. Bake at 375 degress for 40 minutes. Serve immediately. Nutritional analysis per serving: calories 185; protein 6 gm; carbohydrates 21 gm; fat 9.4 gm; saturated fat 2.1 gm; cholesterol 5 mg; sodium 506 mg. Yields 4 servings
Molasses Cookie Baskets With Lemon Sorbet And Gingered Frui
Ingredients & Directions COOKIES 1/4 c Unsalted butter; (1/2 stick) 1/4 c Sugar 1/4 c Light unsulfured molasses 1/2 ts Grated lemon peel 1/2 ts Ground ginger 1 ts Vanilla extract 1/2 c All purpose flour; sifted -FRUIT- 1/2 c Sugar 1/2 c Water 1/4 c Minced crystallized ginger 1 Basket strawberries; hulled, -quartered ; (1-pint) 1 Basket blueberries; -(1/2-pint) 2 Peaches; peeled, pitted, ; sliced 2 pt Purchased lemon sorbet For cookies: Preheat oven to 325F. Butter 2 large nonstick cookie sheets. Bring first 5 ingredients to simmer in heavy small saucepan over medium heat, stirring constantly. Remove from heat. Whisk in vanilla, then flour. Cool cookie mixture 10 minutes. Drop mixture by level tablespoonfuls onto cookie sheets, spacing 6-inches apart and forming 3 cookies on each sheet. Using buttered fingertips, press out each round to 4 1/2-inch diameter. Bake 1 sheet until cookies are deep brown, about 12 minutes. Cool cookies on sheet just until firm enough to lift without breaking, about 2 minutes. Working quickly, lift 1 cookie from sheet. Drape cookie top side up over inverted 3/4-cup custard dish. Gently flatten cookie on dish bottom; crimp sides to form fluted cup. Repeat with remaining 2 cookies, returning cookie sheet to oven briefly if cookies harden. Repeat baking and molding process with remaining cookies. Cool. Gently remove cookies from dishes. For fruit: Stir first 3 ingredients in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil 3 minutes. Refrigerate ginger syrup until cold. (Cookies and syrup can be prepared 1 week ahead. Store cookies at room temperature in airtight container. Keep sauce refrigerated.) Place fruit in bowl. Add half of ginger syrup and toss well. Place 1 cookie on each of 6 plates. Fill each with 3 scoops of sorbet and spoon fruit and remaining syrup over. Serves 6. Yields 1 servings
Dede's Buttermilk Bread
Ingredients & Directions 7/8 c Buttermilk or 1 t Salt 3 T Dry buttermilk powder and 1 T Butter or margarine 7/8 c Water 2 T Honey (for Welbilt/Dak machines 1/4 t Baking soda* Add 1 T more buttermilk) 1 1/2 t Red Star active dry yeast 2 c Bread flour * Prodigy “research” has shown that if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway. Yields 1 servings
Carrot Raisin Cake (ovo)
Ingredients & Directions 2 1/2 c +2TB whole wheat pastry 2 ts Vanilla Flour 2 Egg whites, unbeaten (or egg 1 1/2 ts Baking soda Replacer to equal) 1 1/2 ts Cream of tartar 1 1/2 c Grated, peeled carrots 1 1/2 ts Cinnamon 2 4 oz. jars carrot baby food 1/4 ts Ground nutmeg Puree 1 1/2 c Honey (I think this could be 1 c Raisins Cut in half) 2 Egg whites, lightly beaten 1/3 c Frozen pineapple juice (or egg replacer to equal) Concentrate, defrosted Preheat oven to 325 degrees. In large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg. Set aside. In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots. Stir into flour mixture and mix until just blended. Stir in raisins. Gently stir in lightly beaten egg white mixture. Do not overmix! Spoon batter into two 9″ round nonstick baking pans. Bake at 325 degrees for 40-45 mins or until toothpick comes out clean. Cool on wire racks for 20-30 mins and remove from pans. This is a delicious cake! Can be sprinkled with powdered sugar or frosted with melted fruit preserves if you don’t have a lowfat frosting recipe. Yields 1 servings
