ewseasonaldesserts web 2

7/28/2019 EWSeasonalDesserts Web 2

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T A B L E O F C O N T E N T S

SU M M ER

Peach-Blackberry Compote with Basil Syrup . . . . . . . . . . . . . . 1

Cherry-Almond Crumble . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2Key Lime Ice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

FALL

Maple-Pumpkin Custards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Chocolate Bundt Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Apple Crumb Squares with Apple Cider Sauce . . . . . . . . . . . . 6

Apple Cider Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7W I N T E R

Carrot Cake Extraordinaire. . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Chocolate-Orange Silk Mousse . . . . . . . . . . . . . . . . . . . . . . . . 9

Almond-Pear Gratins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

S P R I N G

Strawberries-&-Cream Parfaits . . . . . . . . . . . . . . . . . . . . . . . . 11

Rhubarb Fool . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Maple-Hazelnut Coffee Cake. . . . . . . . . . . . . . . . . . . . . . . . . . 13

Principal photographer: Ken Burris.

F o r t h e ex pe r i en c e d c o o k , one great, trusted recipe isworth a thousand unknowns. Especially treasured byhealth-conscious cooks are fabulous dessert recipes that

deliver meal-ending satisfaction without being too sweet, too

rich or too guilt-inducing. As a thank you to new subscribers,

the staff ofEat ingWel l offers this sampling of some of our in-

house favoriteslight, scrumptious and time-tested, both in the

magazines test kitchen and at home with our own families.

Please enjoy these hand-selected favorites with our compli-

mentsand welcome to Eat ingWel l ,The Magazine of Food &

Health.The Editors

Charlotte, Vermont


3/15

P e a c h - B l a c k b e r r y C o m p o t e

w i t h B a s i l S y r u p

PREP T IM E: 2 0 M I N U T E S | S TA R T T O F I N I S H: 5 0 M I N U T E S | E AS E OF P RE P ARAT ION :

EASY

FR ESH B A SI L, whi ch has a special aff inity wi th peaches, is the secret ingredient in this

sophisticated compote. The basil garnish is a clue to the subtle flavor in the syrup.

14 cup sugar

3 tablespoons dry white wine

3 sprigs fresh basil, plus more for garnish

2 212-inch strips orange zest

3 cups sliced peeled peaches (3-4 medium)

1 cup fresh blackberries

1 tablespoon lemon juice

1. Comb ine suga r and w ine in sma ll sa ucepa n; bring to a sim-

mer. Remo ve from he a t. Add 3 basil sprig s a nd o rang e zest;

stir to imme rse. Cover and let stee p f or 30 minut es.

2. Stra in syrup int o a sma ll bow l, pressing on ba sil and zest to

release maximum flavor.

3. Shor t ly before serv ing , combine peaches, b lackberr ies ,lemo n juice a nd b a sil-infused syrup in a serving b o w l; to ss

g ent ly to coa t. Serve ga rnished w ith ba sil sprig s.

M A KES 4 S E R V I N G S, 1 C U P E A C H .

P ER S E R V I N G : 134 CA LO RIES; 0 G TO TA L FA T (0 G SAT, 0 G M O NO ) ; 0 M G CHOLESTEROL; 32 G

CARBOHYDRATE; 1 G PRO T EIN ; 5 G FIBER; 1 M G SO D IU M .

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EatingWel l Easy Seasonal Desserts

P E E L IN G

PEACHES

Dip peaches in boiling

water for 30 or 40

seconds to loosen

their skins. Let cool

slightly, then slip off

skins with a paring

knife.


4/15

C h e r r y - A l m o n d C r u m b l e

PREP T IM E: 40 M I N U T ES (including 20 minutes for pitting cherries) | S T A R T T O F I N I S H : 1

H O U R 20 M I N U T ES | E AS E OF P RE P ARAT ION : EASY

FRESH CH ERR IES are delicious eaten out of hand and they develop an intense flavor whenbaked. The almonds in the topping are a natural complement.

F R U I T

112 pounds sweet cherries (5 cups), rinsed and pitted

1 cup raspberries, rinsed

13 cup sugar

1 tablespoon cornstarch

1 tablespoon fresh lemon juice

1 tablespoon kirsch or brandy (optional)

T O P P I N G

23 cup whole-wheat flour

12 cup old-fashioned rolled oats (no tinstant)

12 cup packed light brown sugar

1 teaspoon ground cinnamon

Pinch of salt

1 tablespoon butter, cut into small pieces

1 tablespoon canola oil3 tablespoons frozen orange-juice concentrate

1 tablespoon chopped slivered almonds

112 cups reduced-fat vanilla ice creamo rnonfat vanilla frozen yogurt (optional)

1. Prehea t o ven t o 375 F. Coa t a n 8-by-8-inch b a king dish (or simila r 11/2- to 2-q ua rt

dish) w ith coo king spra y.

2. To prepa re fruit: Co mb ine cherries, raspbe rries, sug a r, cornsta rch, lemo n juice a nd

kirsch (or bran dy), i f de sired , in a la rge bo w l ; toss to coa t . Transfer t o prepared

ba king dish. Cover w ith fo il a nd b a ke for 20 minutes.

3. Mea nw hile , ma ke topping . Mix f lour, oa ts , brow n sug a r, cinna mo n a nd sa l t in a

medium bow l w ith a fo rk. Add b utt er and b lend w ith a pastry blender or your f in-

g ertips. Add oil a nd stir to coa t. Add ora ng e-juice concentrat e a nd b lend w ith your

fing ertips unt il dry ing redients are mo iste ned .

4. When fruit ha s baked fo r 20 minute s, st ir it a nd sprinkle t opping evenly over the

surfa ce. Sprinkle w ith a lmo nds. Bake, uncovered, unt il fruit is bub bly and te nde r

a nd to pping is lig h t ly b row ned , 20 to 25 minute s more . Le t coo l for a t lea st 10minutes befo re serving . Serve w a rm or a t ro om t empera ture w ith ice cream (or

froz en yo g urt), if d esired.



CARBOHYDRATE; 4 G PRO T EIN ; 5 G FIBER; 47 G SO D IU M .

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EatingWel l Easy Seasonal Desser ts


5/15

K e y L i m e I c e

PREP T IM E: 1 0 M I N U T E S | S TA R T T O F I N I S H: 4 H O U R S | T O M A K E A H E A D : The ice

will keep, covered, in the freezer for up to 2 days. Let soften in the refrigerator for 12 hour before

serving. | E AS E OF P RE P ARAT ION : EASY

TH IS FR O ZEN T REA T features the sweet-tart flavor of a Key lime pie but with a fraction of

the calories. Its festive scooped into hollowed-out lime or lemon halves; freeze until

ready to serve.

1 cup sugar

2 teaspoons freshly grated lime zest

13 cup bottled Key-lime juice o rfresh lime juice

212 cups boiling water

1 cup nonfat o rlow-fat plain yogurt

1. Comb ine suga r, lime zest a nd l ime juice in a hea tproo f b ow l. Add b oi ling w a te r

a nd stir unti l th e suga r has dissolved. Cover and refr ig erat e unt il chilled, a bo ut 1

hour or o vernig ht.

2. Add yog ur t to th e l ime mixture a nd w hisk unt i l smo ot h . Pour in t o a n ice crea m

ma ker a nd freeze a ccording t o ma nufa cturer s directions. (Alt ernat ively, freeze mix-

tu re in a shallow metal pan unt il solid, about 6 hours. Break int o chunks and process in a

food processor until smooth.)3. Serve immedia tely or transfer to a sto rag e conta iner and let ha rden in t he freezer

for 1 to 112 ho urs. Serve in chilled dishes.




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6/15

M a p l e - P u m p k i n C u s t a r d s w i t h

C r y s t a l l i z e d G i n g e r

PREP T IM E: 2 0 M I N U T E S | S TA R T T O F I N I S H: 3 H O U RS (including cooling and chill ing)

T O M A K E A H E A D : Prepare the recipe through Step 4; cover and refrigerate for up to 2 days.

E AS E OF P RE P ARAT ION : M O D ER AT E

AH O LID AY M EA L wouldnt be complete without pumpkin, and here in Vermont we

wouldnt dream of excluding our beloved maple syrup. This simple custard (the best part

of a pumpkin pie) features this delicious pairing. A sprinkling of chopped crystallized ginger

and a dollop of real whipped cream gilds the lily. Use Grade B dark amber syrup to get the best

maple flavor.

112 cups 1% milk

4 large eggs

34 cup maple syrup, preferably Grade B

dark amber

34 cup canned unseasoned pumpkin

puree


12 teaspoon ground nutmeg

14 teaspoon salt

3 tablespoons whipped cream14 cup chopped crystallized ginger

1. Preheat oven to 325 F. Put a ket t le of w at er on to hea t for the w at er ba th . Line a

roast ing pan w ith a fo lded kitchen to w el.

2. Hea t milk in a sma ll saucepan over low hea t unt il barely stea ming but not bo iling .

3. Whisk egg s a nd syrup in a larg e bo w l unt il smo ot h. Gent ly w hisk in t he w a rm milk

(a litt le bit a t a time so t he eg g s do nt cook). Add pumpkin puree, cinnam on , nut-

meg an d salt ; w hisk until blended .

4. Divide t he m ixtu re a mo ng six 6-ou nce (34-cup) custa rd cups. Skim f oa m f rom th e

surface. Pla ce custa rd cups in t he prepared roasting pan . Pour enoug h b oiling w a -

ter into the pan to come ha lfw ay up t he sides of t he custa rd cups. Pla ce the pan in

th e o ven a nd ba ke, uncovered, fo r 45 to 50 minutes, or unti l custa rds a re just set

but still quiver in t he cent er w hen sha ken. Transfer custa rds to a w ire rack a nd let

cool fo r 45 minut es. Cover an d ref rig erat e f or a t lea st 1 ho ur, or unt il chilled.

5. To serve, to p ea ch custa rd w ith a do llop o f w hipped crea m a nd a sprinkling of crys-

ta llized g inger.

M A KES 6 S E R V I N G S.

P ER S E R V I N G : 213 CA LO RIES; 5 G TO TA L FA T (2 G SAT, 2 G M O NO ); 146 M G CHOLESTEROL; 37 G


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7/15

C h o c o l a t e B u n d t C a k e

PREP T IM E: 2 5 M I N U T E S | S TA R T T O F I N I S H: 2 H O U RS (including cooling t ime) | E A S E O F

PREPARATION : EASY

An adaptation of one of EA T I N G W ELL s most popular recipes, Died-and-Went-to-HeavenChocolate Cake. Extra fiber comes from the prunes, which provide a lot of moisture, and

flaxseeds, which have the added benefit of omega-3s.

12 cup chopped hazelnuts

112 cups all-purpose flour

1 cup granulated sugar

34 cup unsweetened cocoa powder

13 cup whole flaxseeds, ground

112 teaspoons baking powder

112 teaspoons baking soda

1 teaspoon salt

114 cups buttermilk


2 large eggs, lightly beaten

14 cup rice bran oil orcanola oil

1 teaspoon vanilla extract

12 cup hot water12 cup prune puree, prune pie filling o rLighter Bake

12 cup chopped semisweet chocolate o rchocolate chips

Confectioners sugar for dusting

1. Prehea t oven t o 350F. Coa t a 12-cup Bundt pa n w ith cook-

ing spray an d dus t w ith f lour (or u se cook ing spray w i t h

f lou r).

2. Spread haze lnuts in a sma l l baking pan and bake un t i l

g olden a nd frag rant, 5 to 7 minutes. Transfer to a pla te to coo l.

3. Whisk tog eth er f lour, gra nulate d suga r, cocoa , groun d f la xseeds, ba king pow der,

ba king sod a a nd salt in a larg e mixing bo w l. Add b utt ermilk, brow n sug a r, egg s, oil

a nd va ni lla ; bea t w ith a n e lectr ic mixer on m edium speed unt i l smoo th . Mix hot

w a ter a nd prune puree (or pie f i lling or Lig hte r Bake) in a mea suring cup; a dd to

the b a t t er and w hisk unt i l incorpora te d . Fold in chocola t e an d ha zelnuts w ith a

rubber spat ula . Scrape t he b a tt er into the prepared pa n, spreading evenly.

4. Bake the ca ke until the to p spring s ba ck w hen t ouched lig ht ly and a te ster inserted

in the cent er com es out clean, 45 to 55 minutes. Coo l in pa n o n a rack fo r 10 min-ute s. Turn out on to th e ra ck to coo l com plet ely. Dust w ith con fectioners sug a r.

M A KES 1 6 S E R V I N G S.


CARBOHYDRATE; 5 G PROTEIN; 2 G FIBER; 341 M G SO D IU M .

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T O M A K E

PRUNE PUREE:Combine 6 ounces

(1 cup) pitted prunes

with 6 tablespoons hot

water in a food

processor; process until

smooth. Makes 1 cup.


8/15

A p p l e C r u m b S q u a r e s

w i t h A p p l e C i d e r S a u c e

PREP T IM E: 2 5 M I N U T E S | S TA R T T O F I N I S H: 112 H O U R S | T O M A K E A H E A D : The

squares are best served the day they are made. | E AS E OF P RE P ARAT ION : EASY

FO R EN T ER TA I N I N G , these squares can be dressed up wi th a sweet and tangy apple cider

sauce and a dollop of low-fat ice cream; they also make a satisfying simple dessert or

snack on their own. (A dapted from The Complet e Vegetarian Handbookby K athy Farrell-

K ingsley; Chronicle Books, 2003.)

1 cup old-fashioned rolled oats

34 cup whole-wheat flour

34 cup unbleached all-purpose flour


1 teaspoon freshly grated lemon zest, preferably organic

34 teaspoon baking powder

12 teaspoon salt


14 teaspoon ground nutmeg

3 tablespoons canola oil

14 cup apple-juice concentrate, thawed

3 medium tart apples, such as Granny Smith, peeled and thinly sliced14 cup coarsely chopped walnuts, toasted

1 cup Apple Cider Sauce (recipe fo l low s)

2 cups low-fat vanilla ice creamo rnonfat frozen yogurt

1. Prehea t o ven t o 350 F. Co a t a 9-inch squ a re or 7-by-11-inch b a king pa n w ith coo k-

ing spra y.

2. Whisk oa ts, w ho le-w hea t flour, a ll-purpose flour, brow n suga r, lemo n ze st, b a king

pow der, sa l t , cinna mon a nd nut meg in a la rge bo w l. Work in t he o il and a pple-

juice concentra te w ith a fo rk or yo ur f ingers unt i l th e mixture resembles coa rse

crumbs.

3. Press 2 cups o f the oa t mix ture f i rmly in to the bo t tom of the prepared pan .

Arra ng e a pple slices over th e crust in t hree o verlapping row s. Mix the w a lnut s into

th e rema ining oa t mixture. Sprinkle over the a pples a nd pa t into a n even la yer.

4. Bake unt il th e to p is g olden a nd t he a pples a re tend er w hen pierced, 30 to 35 min-

ute s. Coo l com plet ely on a w ire ra ck.

5. Mea nw hile, ma ke Apple Cider Sauce.

6.To serve, cut int o 8 pieces a nd pla ce on d essert plat es. To p w ith ice crea m (orfroz en yog urt) a nd d rizzle w ith cider sa uce.




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9/15

A p p l e C i d e r S a u c e

PREP T IM E: 5 M I N U T ES | S T A R T T O F I N I S H : 25 M I N U T E S | T O M A K E A H E A D : The

sauce wi ll keep, covered, in the refrigerator for up to 4 days. | E AS E OF P RE P ARAT ION : EASY

RED U C IN G A PPLE C I DER intensifies its fruity flavor. This sauce is a perfect complement to fruit

crisps, waffles, pancakes and ice cream.

2 cups apple cider

2 teaspoons cornstarch

4 teaspoons water

1 tablespoon butter

1. Boil cider in a sma ll heavy sa ucepan over hig h hea t un til reduced t o 1 cup, 15 to 20

minutes.

2. Mix cornstarch an d w a ter ; a dd to th e cider a nd cook, st irr ing , unt il slig htly thick-

ened , ab out 1 minute . Remo ve f rom hea t a nd sw ir l in but ter unt il melted . Serve

w a rm or chilled.

M A KES 1 CU P, FO R 8 S E R V I N G S.

P ER S E R V I N G

: 45CALORIES

; 1G TO TA L FA T

(1G SAT

, 0G M O NO

); 4M G CHOLESTEROL

; 8G


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10/15

8

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C a r r o t C a k e E x t r a o r d i n a i r e

PREP T IM E: 3 0 M I N U T E S | S TA R T T O F I N I S H: 134 H O U R S | E AS E OF P RE P ARAT ION :

M O D ER AT E

REPLA C IN G SO M E of the oil in the original version of this cake with fruit puree fatreplacement, such as Sunsweet Lighter Bake, saves a lot of calories and fat.

1. To prepare cake: Prehea t o ven to 350 F.

Light ly oil a tu be pa n o r Bund t pa n (10- to12-cup ca pa city) or coa t i t w i th no nst ick

spray. Dust pa n w ith f lour, t i lt ing to coa t

a nd t apping o ut t he excess.

2. In a sha llow pa n, to a st nut s in the o ven for 5 minut es. Let coo l; chop.

3. In a b o w l, w h isk f lo u r, b a kin g p ow d er a n d sa lt . St ir in t o a st e d n ut s. In a n o t he r b o w l,

w h isk su g a r, f ru it p ure e f a t re pla ce m en t , o il, e g g s, e g g w h it e s a n d va n illa u nt il w e ll

mixed . Fold in ca r ro ts. Add f lour mixture and mix just un t il comple te ly b lended .

4. Scrape ba tt er into prepared pa n. Bake for 1 hour to 1 hour and 15 minutes, or un-

ti l the to p spring s ba ck w hen l ig htly to uched in t he center. Coo l in t he pa n fo r 10

minutes , then turn o ut on to a w ire rack, r ig ht-side up. Let coo l slig ht ly, but no t

completely, w hile prepa ring g laze.

5. To prepare caramel-buttermilk glaze: In a h ea vy sa ucepa n, mix sug a r, but te rmilk,

corn syrup a nd b a king sod a . Pla ce over med ium-low hea t a nd coo k, st irring con -

sta nt ly wi th a w oo den spoon, unt il g laze turns a light caramel color and f oa ming

sta rts to subside , 10 to 12 minut es. Wa t ch ca refully; the mixtu re can scorch ea sily.

6. Pla ce the still-w a rm ca ke on t he ra ck over a b a king sheet . Poke ca ke all over w ith a

long skew er. Spo on w a rm gla ze o ver ca ke, let ting it drip do w n th e sides. Transferto a serving pla t ter and spoon a ny g laze tha t ha s dr ipped ont o t he ba king sheet

over the cake. Let ca ke sta nd f or 30 minutes to set g la ze.



CARBOHYDRATE; 4 G PROTEIN; 3 G FIBER; 243 M G SO D IU M .

C A K E

12 cup pecans or walnuts


1 tablespoon baking powder

12 teaspoon salt

2 cups granulated sugar

1 cup fruit puree fat replacement


2 large eggs

2 large egg whites

1 teaspoon pure vanilla extract

4 cups grated peeled carrots

CARA M EL-BUT T ERM I L K GL AZ E


12 cup buttermilk

1 tablespoon light corn syrup

12 teaspoon baking soda


11/15

C h o c o l a t e - O r a n g e S i l k M o u s s e

PREP T IM E: 3 0 M I N U T E S | S TA R T T O F I N I S H: 112 H O U R S | T O M A K E A H E A D : The

mousse wi ll k eep, covered, in the refrigerator for up to 2 days. The longer it chills, the denser it gets.

E AS E OF P RE P ARAT ION : EASY

TH I S I N T EN SELY C H O C O LA T E D ESSER T will convince even the most skeptical that tofu can be

downright delicious. It is just as easy to prepare as pudding mix, but not only does it

taste better, its packed with all the good things found in tofu. M ake sure the tofu is gossamer-

smooth before adding the chocolate mixture.

1 12.3-ounce package reduced-fat silken tofu (112 cups)

3 ounces best-quality bittersweet chocolate, finely chopped

13 cup unsweetened cocoa powder, preferably Dutch-process

14 cup boiling water

1 teaspoon vanilla extract

12 teaspoon freshly grated orange zest

23 cup confectioners sugar

23 cup chocolate wafer crumbs (3 ounces)

(see Nut r i t io n Note)

1. Puree t of u in a fo od processor, scraping d ow n th e sides as

needed, until completely smooth.2. Comb ine chocolat e a nd cocoa in a medium bow l. Add boiling w at er and stir with a

w oo den spoo n unt il the chocola t e ha s mel ted a nd t he mixture is smoo th . S t ir in

vanilla a nd o rang e zest. Mix in confe ctione rs sug a r, a litt le a t a time, unt il smo ot h.

Add t he chocolat e mixture to th e processor; puree unt il smo ot h a nd w ell blende d,

scraping do w n t he sides as needed.

3. Spoo n a bo ut 2 tea spoo ns cho colat e crumbs int o ea ch of 5 pa rfait g la sses or dessert

d ishes . Add a bo ut 14 cup mousse , th en layer

w ith a not her 2 tea spoo ns crumbs. Top w ith a n-

o t h e r 14 cup mousse a nd f in ish w ith a spr in-

kling of crumbs. Cover and refr ig era t e fo r a t

lea st 1 hou r.

M A KES 5 S E R V I N G S, A B O U T 12 C U P EA C H .

P ER S E R V I N G : 266 CA LO RIES; 9 G TO TA L FA T (4 G SAT, 0

G M O NO ) ; 1 M G CHOLESTEROL; 42 G C A R BO H Y D R AT E; 8 G

PROT EIN; 4 G FIBER; 125 M G SO D IU M .

NU T R I T I O N

NO TE

: Many commercial cookies con-ta in pa r t ia lly hydrog ena ted oi l, a source of t rans-

fa tt y acids. Fortuna tely, bra nds ma de w itho ut th ese

oils, such a s New ma ns Ow n Org a nics To ps an d Bo t-

to ms or Cho colat e Alpha be t Coo kies, a re every bit

a s ta sty. Loo k for th em in the na tura l-fo od s section

of la rge supermarkets.

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T O M A K E W A F ER

CRUM BS:Place wafers in a

zippered plastic bag,

seal and crush with a

rolling pin. Alternatively,

pulse wafers in a food

processor.


12/15

A l m o n d - P e a r G r a t i n s

PREP T IM E: 3 0 M I N U T E S | S TA R T T O F I N I S H: 1 H O U R 5 M I N U T ES | E A S E O F

PREPARATION : EASY

PEA RS BA K ED IN A LM O N D T EA take on a flavor reminiscent of amaretto but at a fraction ofthe calories. The crunch of sugar-crusted almonds against tender fruit reveals an

intriguing interplay of textures that is a critical

component of taste pleasure.


12 teaspoon grated orange zest

1 large egg white

12 cup sliced almonds

114 cups water

4 almond-flavored herbal tea bags

5 teaspoons brown sugar

1 tablespoon fresh orange juice

4 teaspoons fresh lemon juice

2 firm Bosc pears

1. Prehea t o ven to 300 F. Light ly oi l a ba king

sheet or coa t it w ith no nstick spray.2. In a sma ll bow l, mix tog ether suga r and orang e zest ; set a side.

3. In ano ther bow l, w hisk eg g w hite unt il frothy; ad d a lmond s an d to ss to coa t t hor-

o ug hly. Dra in almo nd s in a sieve, th en t oss w ith sug a r/zest mixture.

4. Spread coa te d a lmo nds on prepared b a king sheet a nd b a ke for 10 minutes . St i r

w e l l, spread a lmon ds a g a in a nd ba ke fo r 5 minutes. St i r a g a in an d ba ke un t i l

to a sted a nd c risp , ab out 2 minutes more . Loo sen t he a lmond s f rom t he ba king

sheet w ith a spat ula ; set a side.

5. Increa se oven te mpera ture to 450F.

6. Mean w hile, in a small sa ucepan , bring w at er to a bo il. Remove from hea t a nd a dd

te a b a g s. Let steep fo r 10 minutes. Sq ueeze o ut t he te a b a g s, lett ing t he liq uid drip

into the pa n, then d isca rd ba g s. Stir brow n sug a r, orang e juice a nd 1 tea spoo n of

lemon juice int o t ea ; set a side.

7. Peel pears, ha lve leng thw ise a nd cut o ut core. Toss w ith t he rema ining 3 tea spoo ns

lemon juice. Pla ce pea r ha lves, cut-side do w n, in 4 individua l gra tin d ishes a nd put

the dishes on a ba king sheet. Spoo n te a mixture over and a round pea rs.

8. Bake fo r ab out 35 minutes, or unt il pea rs a re tend er, ba sting

from time t o t ime. Sprinkle reserved sug a red a lmo nds overpea rs. Serve imm ed iat ely.


P ER S E R V I N G : 221 CA LO RIES; 9 G TO TA L FA T (1 G SAT, 6 G M O NO ) ; 0 M G

CH O LESTERO L; 33 G C A R BO H Y D R AT E; 5 G PRO T EIN; 4 G FIBER; 23 M G SO D IU M .

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TEST KITCHEN

TI P

If you dont have

individual gratin

dishes, use a 112-quart

gratin dish, pie pan or

quiche dish.


13/15

S t r a w b e r r i e s - & - C r e a m P a r f a i t s

PREP T IM E: 2 0 M I N U T E S | S TA R T T O F I N I S H: 3 H O U RS (including 2 hours chilling time)

E AS E OF P RE P ARAT ION : EASY

PIC K Y O U R O W N ST RA W BERRIES, if you can. Theres nothing like standing in the middle of thefield on a blue-sky day, feeling the juice run down your chin after you bite into a fat

strawberry but save some to layer with cream into an orange-scented parfai t.

3 tablespoons quick-cooking tapioca

3 cups low-fat milk

13 cup plus 2 tablespoons granulated sugar

1 large egg

1 teaspoon grated orange zest

2 tablespoons orange liqueur

1 teaspoon pure vanilla extract

2 pints strawberries, hulled and sliced

1. In a b lender, g r ind t ap ioca to a f ine pow -

der. Add milk, 13 cup sug a r, egg a nd o r-

a ng e zest ; blend unt il smoo th. Pour into a

hea vy sa ucepa n a nd b r ing to a b o i l, st i r-

r ing cons tan t ly , over med ium hea t . Re-mo ve f rom hea t a nd s t ir in 1 t a b lespoo n

ora ng e l iq ueur and van i lla . Le t pudd ing

coo l fo r 20 minute s, stirring occasion a lly to

prevent a skin from f orming.

2. In a la rge b ow l, to ss berr ies w ith rema in-

ing 2 tab lespoo ns sug a r and 1 ta blespoo n ora ng e liq ueur. Let sta nd f or 10 minutes.

3. La yer stra w be rries a nd pud ding in six 8-ou nce pa rfa it g lasses or w ineg lasses: Divide

one-third o f t he be rries a mong the g lasses; to p w ith h a lf o f t he pudd ing . Top w ith

ha lf o f t he remaining berries and then al l of the remaining pudding. Top w ith the

rema ining be rries. Cover w i th plast ic w rap a nd chi ll fo r severa l hours befo re

serving.




11

S p r i n g



14/15

R h u b a r b F o o l

PREP T IM E: 2 5 M I N U T E S | S TA R T T O F I N I S H: 3 H O U R S 25 M I N U T E S | E A S E O F

PREPARATION : EASY

CO O L, C REA M Y A ND easy to make, this fool contains a third of the fat found in a classic onemade with heavy cream. Choose the reddest rhubarb stalks you can find for this.

1 cinnamon stick

3 whole cloves

1 2-inch-long strip lemon zest

214 pounds rhubarb, trimmed and cut into 12-inch pieces (8 cups)

114 cups sugar

2 cups nonfat vanilla yogurt

12 cup whipping cream

1. Tie cinna mo n stick, cloves a nd lemo n ze st to g et her in a cheeseclot h b a g . In a la rge

saucepan, combine rhubarb, sug ar a nd the spice b a g. Bring to a bo il over medium-

high hea t. Coo k, stirring o cca siona lly, unt il th e mixtu re ha s th e consiste ncy of a p-

plesa uce, 6 to 8 minut es. Disca rd th e spice ba g . Chill th e rhuba rb mixtu re ab ou t 1

hour.

2. Mea nw hile, line a cola nde r w ith cheeseclot h a nd set i t over a b ow l. Spoo n in yo-

g urt a nd let it drain in t he refr ig erat or unti l it mea sures 112 cups, 45 minut es to 1hour.

3. Pla ce th e dra ined yo g ur t in a medium-sized b ow l. Add the rhubarb mixture a nd

fo ld light ly, lea ving som e sw irls. In a chilled bo w l, w hip cream a nd sw irl it int o th e

fo ol. Spoo n into individua l dishes. Cover and refrig erat e fo r at lea st 1 ho ur or up to

6 ho urs.




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15/15

13

S p r i n g


M a p l e - H a z e l n u t C o f f e e C a k e

PREP T IM E: 2 0 M I N U T E S | S TA R T T O F I N I S H: 1 H O U R 10 M I N U T ES | E A S E O F

PREPARATION : EASY

PU RE M A PLE SY RU P may be priced lik e liquid gold, but it s worth i t. M aple is not a one-dimensional sweetener. Northern chefs use their local bounty to create nuanced dishes.

1. To prepare crumb topping: In a f o o d

processor, combine f lour, brown sugar, haze l-

n u t s, a p p le -ju ice co n ce n t r a t e , o il, cin n a m o n

and sa lt . Pulse unt il crumbly. Add maple syrup

a n d p ulse u nt il co m b in e d . Se t a sid e .

2. To prepare cake: Prehea t o ven to 325 F.

Ligh t ly o il a n 8-b y-1112-inch b a king d ish o r

coa t it w ith no nstick spray.

3. In a b ow l, com bine flour, ba king p ow der,

ba king soda and sa l t . In a med ium bow l, wh isk egg , egg w hite a nd brow n suga r

un t i l smoo th . Add yog ur t , f ru it -ba sed f a t rep la cement (or a pplesa uce), ma ple

syrup, oil a nd vanilla; w hisk until smo ot h.

4. With a rubber spa tula , fo ld d ry ingredients in t o w et ing redients unt i l just com-

bined. (Do n ot overmix.) Scra pe ba tt er int o prepa red pa n a nd sprinkle evenly w ith

crumb to pping .5. Bake cake fo r 45 to 50 minut es, or unt il a skew er inserted in the cent er com es out

clea n. Let coo l almost com plet ely. Dust w ith confe ctione rs suga r.




CRUM B T OP PI N G



14 cup chopped hazelnuts

3 tablespoons frozen apple-juice

concentrate

1 tablespoon canola oil


14 teaspoon salt

14 cup pure maple syrup, preferably

dark grade

C A K E


114 teaspoon baking powder

34 teaspoon baking soda

1 teaspoon salt

1 large egg

1 large egg white


34 cup nonfat plain yogurt

13 cup fruit-based fat replacement o r

applesauce

14 cup pure maple syrup, preferably

dark grade


1 teaspoon vanilla extractConfectioners sugar for dusting

ewseasonaldesserts web 2

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