Low-Fat Creme Brulee with Berries

I was contemplating giving up desserts. What? Am I out of my mind? Desserts are one of the best things in life! So, I am determined to find some healthy desserts that I can continue to enjoy and not compromise my diet goals. This turned out to be a very elegant dessert and at only around 100-150 calories, one I will make again!





I have never made creme brulee before. I love ordering it at restaurants. I have a very cool Williams Sonoma kitchen torch that has been collecting dust since my husband bought it for me several years ago. This was my first try and I think they turned out well. I may need to perfect my sugar broiling technique, but it sure was a lot of fun to use the torch for the first time! There is no picture (they were gorgeous) because I had no idea not to broil the sugar in advance on the ones we would eat later in the week and stored in the refrigerator. I thought I would take a photo later and the sugar turned to a brown liquid. Lesson learned: don't apply the sugar topping until you are ready to eat that day!
Low-Fat Creme Brulee with Raspberries

(Art Smith recipe as featured on Oprah)


Serves 6 (My ramekins must have been smaller than his as this filled 8 of mine)


1 vanilla bean or 1 tsp pure vanilla extract (I would suggest adding more extract)
2 cups 2% milk (I used 1 percent for additional calorie reduction)
1 cup low-fat egg substitute, like Egg Beaters
4 Tablesppons granulated sugar
1/4 cup granulated sugar for topping
1/2 pint raspberries (there were no good raspberries to be found, we used blackberries)

Preheat oven to 325 degrees. If using a vanilla bean, cut bean in half lenthwise and take knife and scrape out all of the seed. Set aside. In a bowl, combine the milk, vanilla bean seeds or extract,egg substitute and granulated sugar. Beat well. Pour the mixture through a sieve and strain well.


Divide the berries evenly amoung six 4-ounce broiler safe ramekins (mine are smaller so this recipe made 8 servings). Pour the custard mixture over the berries. Place the dishes in a large 13-by-9 inch pan. Carefully pour boiling water into the pan until halfway up the sides of the dishes. PLace in the oven and bake 40-45 minutes until the custard centers are set, but still soft in the middle. Remove from the oven and allow the costard to cool. PLace in the refrigerator and chill well, or even better, overnight.


Preheat the oven broiler to high (or use kitchen torch). Sprinkle sugar evenly over the tops of custards. Place the cups on a baking sheet and broil 1 to 2 minutes until the sugar ecarmelizes (melts and browns slightly). You may have to move the custards around to get even carmelization. Refrigerate about 15 minutes to set.

Weight Watchers Stuffed Jalapeno Peppers

We were looking for a good appetiser for a night of watching football. I came across this recipe in one of my old Weight Watchers cookbooks, "Slim Ways Mexican". They went fast! I think I would add some crumbled hot sausage or bacon, or something for another texture when we make them again.

Stuffed Jalapeno Peppers

Makes 8 servings

12 large jalapenos, halved lengthwise, and seeded and deveined. (Reserve 2 tsp of seeds)

1/2 tsp cumin seeds

1/3 cup nonfat cream cheese, at room temp (we used Neufchatel cheese)

3 oz. sharp cheddar cheese, grated (we used 2% cheddar)

2 Tablespoons plain, dry bread crumbs

1/2 tsp dried oregano leaves

Preheat oven to 425 degrees.

Line a baking sheet with foil; spray with nonstick cooking spray.

In a small skillet, toast reserved jalapeno seeds and cumin seeds over medium-low heat for about 2-5 minutes, stirring often, until fragrant and golden; transfer to a bowl.

Add cream cheese and cheddar to toasted seeds and mash all together with a fork until combined.

Stuff each pepper half with an equal amount of the cheese mixture.

In a small bowl, combine the bread crumbs and oregano. Dip the cheese side of the jalapenos into the bread crumb mixture and place on the prepared baking sheet.

Bake 10 minutes or until lightly browned. Serve immediately.

Approx. 74 calories for 3 halves.

New Years Resolution

Well, it is that time of year. Time for resolutions. I will try to post more and also continue with making healthy dishes for my family!

Clean Eating's Italian Wedding Soup

I am so in love with the new issue of Clean Eating magazine! I have made several recipes already that will be keepers! My husband loves Italian Wedding Soup, but we rarely seem to find it out in restaurants and the canned versions just don't cut it. So, I was really happy to come across this recipe and it is so delicious, we will be making it often!

Clean Eating's Italian Wedding Soup

Ingredients:
4 slices of whole-wheat bread, cubed
1/2 lb lean ground chicken breast
1 medium carrot, grated
3/4 medium onion, grated
1 cup whole-wheat homemade bread crumbs, just put bread in food processor (or use 1/4 to 1/3 cup store bought)
1 clove garlic, minced
1 TBSP fresh basil, minced finely (I was out so used 1 tsp dried basil)
1/4 tsp dried oregano
4 egg whites
6 cups low-sodium chicken broth
10 oz. fresh or frozen spinach (If using fresh, chop finely, if using frozen, thaw and drain)
Sea salt and peopper to taste
2 TBSP low-fat parmesan cheese, grated

Instructions:
1) Preheat oven to 350 degrees. Toast bread cubes on large cookie sheet in oven for 15 minutes or until browned and crisp. Set aside.

2) In a large bowl, mix chicken, carrot, onion, bread crumbs, garlic, basil, oregano and 1 egg white. If mixture seems too wet, add 1 or 2 more TBSP bread crumbs. Use hands to form mixture into 55 to 60 meatballs, 1/2 to 3/4" in diameter. (I made mine double this size because I was too lazy to roll 60 meatballs!) Set aside.

3) In a medium stockpot, add broth and bring to a boil over medium-high heat. Drop meatballs in, a few at a time. Simmer for 5 minutes or until cooked. (When they are cooked, they will turn opaque.) Add spinach and reduce heat to medium-low. Season with salt and pepper.

4) In a meduim bowl, whicsk remaining egg whites until frothy and mix in parmesan.

5) Pour egg white and cheese mixture directly into the stockpot of soup. Stir until egg whites are cooked, then remove from heat. (This will look a little like eggdrop soup.)

6) To serve, place 1/4 cup croutons in the bottom of a bowl and pour 1 cup soup overtop. Garnish with additional chopped basil, or cheese, if desired.

Rough nutritional info per serving: 210 calories, 9 grams fat, 29 gram carbs, 5 grams fiber, 3 grams sugars, 16 grams protein, 300 grams sodium

Pasta Primavera

I am hosting our family Mother's Day celebration this year. Everyone is trying to eat healthier so we put together this menu:



fresh brewed iced tea with lime and lemon slices

fresh fruit

tossed salad with natural dressings

grilled chicken breast

pasta primavera with lots of veggies





My mother requested ice cream sundaes which will be our splurge of the day!



Here is the recipe for Pasta Primavera from Giada De Laurentiis:



Pasta Primavera



Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips (I used one small zucchini and added some asparagus for variety)
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan


Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat (I added some garlic powder). Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten (we did not feel that the pasta needed any additional moisture, so didn't use the cooking liquid). Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

The Peach Tree's Asparagus Soup

If you are ever in Fredricksburg, Texas, I highly suggest that you visit The Peach Tree Gift Gallery and Tea Room for lunch and some shopping. One of my friends gave me a copy of their cookbook way back in 1996 and it has been a reliable source for good recipes. This recipe makes 6 large servings. I blended the soup for a smooth, creamy consistency because that was what I was in the mood for the day I made it. Next time, I think I will add more garlic and perhaps some potato to thicken the soup. This is a light and tasty soup. It made a lot so I may have to see how it freezes!

Asparagus Soup

Ingredients:

3 garlic cloves, minced

1 medium onion, chopped

3 TBS butter

1 pound of asparagus, cut into 1" lengths

1/3 cup flour

1 tsp pepper

6 cups chicken broth

2 cups milk or light cream (I used 2% milk)

1 TBS lemon juice

Salt to taste

Directions:

Saute the garlic and onions in the butter until very soft. Stir in asparagus and cook for 2 or 3 minutes until the asparagus turns bright green.

Add flour and stir until asparagus is well coated. Add pepper and chicken broth. Bring to a boil quickly. Boil for 1 minute, then add milk or cream. Turn off heat. Add lemon juice. Test for salt and pepper. Serve immediately.

Clean Eating's Chocolate Sour Cream Cupcakes

This is a nice recipe for a more healthy chocolate cupcake. The batter is fluffy, almost like a mousse. These have a nice, deep cocoa flavor. Be sure not to over cook it, I baked them for the recommended 45 minutes and that was a little too long in my oven. So, check them earlier and often! If you see Clean Eating magazine, check it out, I love it!


Ingredients:
1 cup unsweetened natural cocoa powder
1 1/4 cup Sucanat, divided (I did not have Sucanat, so I used raw turbinado sugar)
1/4 cup whole-wheat pastry flour
1/4 tsp kosher salt
1/4 tsp baking soda
1 cup organic low-fat sour cream
1/3 cup plus 2 tsp skim milk, divided
1 TBS olive oil
1/2 tsp pure vanilla extract
1 whole egg
2 egg whites
1 oz. bittersweet chocolate, chopped, plus more for garnish, if desired

Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper cupcake liners.

In a large mixing bowl, combine cocoa powder, 1 cup Sucanat, flour, salt, and baking soda.

In a medium mixing bowl, whisk together the sour cream, 1/3 cup milk, oil, vanilla and whole egg.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a rubber spatula.

Add egg whites to a large clean, dry, mixing bowl or the bowl of a stand mixer. Whip whites with hand beater or whisk attachment of stand mixer until they begin to get foamy. Add remaining 1/4 cup Sucanat very gradually to whites. Continue whipping whites into medium-stiff peaks.

Fold whites, in thirds, into the cake batter, gently with a rubber spatula.

Fill each cupcake liner 3/4 full with batter (I ended up with 15 cupcakes). Tap bottom of filled muffin pan on counter and transfer to oven. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and let cupcakes cool completely.

When they are cool, combine the chocolate and remaining 2 tsp milk in a microwave-safe bowl. Microwave at 50% power for 30 seconds. Stir until melted chocolate is completely smooth. Spread a thin layer on top of each cupcake and sprinkle with chocolate shavings on top, if desired.

Approx: 230 calories each, 11 grams of fat