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Post by Night on Jan 9, 2013 14:24:26 GMT -5
Old-Fashioned Fruit Crumble
Ingredients 2 1/2 cups fresh or frozen fruit, such as blueberries, peaches, plums 1 tablespoon granulated sugar 3 tablespoons whole-wheat or all-purpose flour, divided 1 tablespoon orange juice 1/2 cup rolled oats 1/4 cup chopped almonds, or pecans 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons canola oil
Preparation 1.Preheat oven to 400°F. 2.Combine fruit with granulated sugar, 1 tablespoon flour and orange juice. Divide among four 6-ounce ovenproof ramekins. Combine oats, nuts, brown sugar, the remaining 2 tablespoons flour and cinnamon. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet. 3.Bake until the fruit is bubbling and the topping is golden, 20 to 25 minutes. Let stand for at least 10 minutes before serving.
Nutrition
Per serving: 252 calories; 11 g fat ( 1 g sat , 7 g mono ); 0 mg cholesterol; 38 g carbohydrates; 4 g protein; 5 g fiber; 1 mg sodium; 179 mg potassium.
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Post by Night on Jan 9, 2013 14:25:53 GMT -5
Coconut Milk Chocolate Truffles Ingredients: •1, 14 oz can coconut milk •2 tbs coconut oil •500 grams 65% coco solids •Cocoa powder Cooking Directions: Pour the coconut oil and coconut milk into a saucepan stirring in medium heat. Let the mixture come to a boil then remove from heat. Add the chocolate pieces to the mixture until it is melted then transfer to a bowl. Let sit in the refrigerator for 2-3 hours until it thicken. Be aware to stir casually the mixture throughout the time period. After time has elapsed, remove the bowl and let it sit at room temperature until it reaches a clay like consistency. Scoop the mixture out one by one with a small spoon and roll into a ball. Feel free to dust cocoa powder or assorted nuts.
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Post by Night on Jan 9, 2013 14:27:03 GMT -5
Dessert #1: Protein Fudge This one is freaking AWESOME and you’ll SWEAR you’re doing something wrong! •Mix2 cups of protein powder (chocolate or vanilla) with a little bit of warm water (Start with 1/4 cup of water) •Continue sprinkling in water until the mixture is of a “taffy-like” texture. •Refrigerate bowl for a couple of hours until the mixture is a bit harder •Once set, add in 1/2 cup of crushed walnuts or pecans (optional) •Roll into little balls (about the size of a quarter or slightly larger) and place in an airtight container in the refrigerator to eat any time!
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Post by Night on Jan 9, 2013 14:27:17 GMT -5
Dessert #2: Military Protein Pudding Ok, no lie…this is one of the little treats I learned during my time as a grunt in the U.S. Army! You see, in our MRE’s (Meals-Ready-To-Eat), there was always a pouch of hot cocoa mix. The following recipe shows what we did with it but uses protein powder instead… •Place one scoop of protein powder (I prefer chocolate) in a bowl or plastic container •In the Army, we added our packet of instant coffee to the mix also for a quick “pick-me-up”. If you’re at work, adding a teaspoon of instant coffee to the mix makes this a great post-lunch snack to satisfy sweet cravings, add more protein to your diet, AND take care of the afternoon snooze-monster! (Optional) •Mix just enough water to make the protein powder “runny” and gobble it up with a spoon!
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Post by Night on Jan 9, 2013 14:30:19 GMT -5
Caramel Cream Cheese Custard (Flan de Queso)
Ingredients 1/2 cup sugar 2 tablespoons water 8 ounces reduced-fat cream cheese, (Neufchâtel), softened 8 large eggs 1 14-ounce can nonfat or low-fat sweetened condensed milk 1 12-ounce can nonfat or low-fat evaporated milk 2 teaspoons vanilla extract
Preparation 1.Preheat oven to 350°F. 2.Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom. 3.Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.) 4.Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean. 5.Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
Nutrition
Per serving: 247 calories; 8 g fat ( 4 g sat , 3 g mono ); 160 mg cholesterol; 33 g carbohydrates; 10 g protein; 0 g fiber; 192 mg sodium; 478 mg potassium.
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Post by Night on Jan 9, 2013 14:31:20 GMT -5
Warm Chocolate Pudding
Ingredients 1 large egg 2 1/4 cups nonfat or low-fat milk, divided 2/3 cup sugar, divided 1/8 teaspoon salt 2/3 cup unsweetened cocoa powder 2 tablespoons cornstarch 1 teaspoon vanilla extract
Preparation 1.Lightly beat egg with a fork in a medium bowl. 2.Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally. 3.Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat. 4.Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.
Tips & Notes Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.
Nutrition
Per serving: 164 calories; 2 g fat ( 1 g sat , 1 g mono ); 37 mg cholesterol; 34 g carbohydrates; 6 g protein; 3 g fiber; 110 mg sodium; 311 mg potassium.
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Post by Night on Jan 9, 2013 14:32:12 GMT -5
Meringue-Topped Strawberries & Rhubarb
Ingredients
Fruit 1 pound fresh or frozen (not thawed) rhubarb, cut into 1/2-inch pieces 1/2 cup sugar 1 teaspoon grated fresh ginger, (optional) 2 cups (1 pint) fresh or frozen (not thawed) strawberries, hulled and halved or quartered, if larger
Meringue 3 large egg whites, at room temperature, or equivalent dried egg whites (see Ingredient Note) 1/4 teaspoon cream of tartar 1/3 cup sugar
Preparation 1.Preheat oven to 350°F. 2.Stir rhubarb, sugar and ginger (if using) in a medium bowl. Divide the mixture evenly among six 8-ounce ramekins (see Variation). Place the ramekins on a baking sheet and cover tightly with foil. Bake until the rhubarb is softened, 25 to 30 minutes. Remove from the oven and remove the foil. 3.Carefully tuck strawberries between the chunks of rhubarb. (Do not stir or the rhubarb will break apart.) 4.Beat egg whites and cream of tartar in a large bowl with an electric mixer on medium until soft peaks form. Gradually add sugar and continue mixing until the egg whites are glossy and hold peaks. Spoon beaten egg whites over each portion of fruit. Use a thin spatula to spread the meringue into decorative peaks. 5.Return the ramekins to the oven and bake until the meringue is lightly browned, about 10 minutes. Let cool for at least 10 minutes. Serve warm or at room temperature. Variation: This dish can be made in a deep-dish pie pan instead of individual ramekins; the recipe and timing are the same.
Tips & Notes Make Ahead Tip: Equipment: Six 8-ounce ramekins Ingredient Note: Dried egg whites are pasteurized—a wise choice when making meringue toppings that may not reach 160°F (the temperature at which eggs are considered "safe"). You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
Nutrition
Per serving: 148 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 35 g carbohydrates; 3 g protein; 2 g fiber; 31 mg sodium; 340 mg potassium.
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Post by Night on Jan 9, 2013 14:34:12 GMT -5
Peach & Blueberry Cobbler
Ingredients 3 tablespoons unsalted butter 3 tablespoons canola oil 1 cup whole-wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup reduced-fat milk 1/2 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
Preparation 1.Preheat oven to 350°F. 2.Place butter and oil in a 12-inch cast-iron skillet or a 9-by-13-inch baking pan. Heat in the oven until melted and fragrant, 5 to 7 minutes. 3.Meanwhile, combine flour, baking powder and salt in a large bowl. Add milk, sugar and vanilla; stir to combine. 4.Add the melted butter mixture to the batter and stir to combine. Pour the batter into the hot pan. Spoon peaches and blueberries evenly over the batter. 5.Return the pan to the oven and bake until the top of the cobbler is browned and the batter around the fruit is completely set, 50 minutes to 1 hour. Remove to a wire rack to cool for at least 15 minutes. Serve warm.
Nutrition
Per serving: 182 calories; 8 g fat ( 3 g sat , 3 g mono ); 11 mg cholesterol; 26 g carbohydrates; 3 g protein; 3 g fiber; 212 mg sodium; 140 mg potassium.
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Post by Night on Jan 9, 2013 14:36:15 GMT -5
Whoopie Pies
Ingredients
Cookies 1/3 cup canola oil 3/4 cup packed light brown sugar 1 large egg 1 teaspoon vanilla extract 1 1/2 cups whole-wheat pastry flour 1/3 cup unsweetened cocoa powder 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup nonfat milk
Filling 1/2 cup cold water 2 teaspoons unflavored gelatin 1 cup whipping cream 2/3 cup nonfat plain yogurt 1/2 cup confectioners' sugar 1 teaspoon vanilla extract
Preparation 1.Preheat oven to 350°F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray. 2.To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes. 3.Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (Each large baking sheet accommodates 8 cookies"they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter. 4.To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes. 5.Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth. 6.To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.
Tips & Notes Make Ahead Tip: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
Nutrition
Per serving: 202 calories; 11 g fat ( 4 g sat , 5 g mono ); 34 mg cholesterol; 24 g carbohydrates; 3 g protein; 2 g fiber; 144 mg sodium; 63 mg potassium.
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Post by Night on Jan 9, 2013 14:37:25 GMT -5
Banana Pudding Pops
Ingredients 1/3-1/2 cup light brown sugar 2 tablespoons cornstarch Pinch of salt 2 cups low-fat milk 2 teaspoons vanilla extract 2 cups diced bananas, (about 2 large)
Preparation 1.Whisk sugar to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla. 2.Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding. 3.Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.
Tips & Notes Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds
Nutrition
Per serving: 82 calories; 1 g fat ( 0 g sat , 0 g mono ); 3 mg cholesterol; 18 g carbohydrates; 2 g protein; 1 g fiber; 41 mg sodium; 112 mg potassium.
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