The Big Book of Diabetic Desserts (14 page)
2. Return the cider mixture to the saucepan. Add the apples, pears, apricots, dates, and cranberries and bring to a boil. Reduce the heat to low and simmer, covered, stirring occasionally, until the pears and apples are just tender, 10 minutes. Let stand to cool to room temperature.
3. The compote may be kept in an airtight container and stored in the refrigerator for up to 3 days. Bring to room temperature before serving.
Exchanges: 3 Fruit
Calories 188, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Total Carbohydrate 49 g, Dietary Fiber 4 g, Sugars 40 g, Protein 1 g.
Makes 8 servings ⢠Serving size: 1/2 cup
Marinating this compote overnight infuses the melon with mint flavor. Take it to a summer picnic or a potluck and serve it in a clear bowl to show off all the pretty melon colors.
1 cup water
1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup peeled and chopped fresh ginger
1/4 cup plus 2 tablespoons chopped fresh mint, divided use
Pinch of salt
1 1/2 cups 1-inch watermelon balls
1 1/2 cups 1-inch cantaloupe balls
1 cup 1-inch honeydew balls
Fresh mint sprigs (optional)
1. Combine the water, sugar, and cornstarch in a small saucepan and whisk until the cornstarch dissolves. Cook over medium-high heat, 3 to 4 minutes, whisking constantly until the mixture comes to a boil and thickens slightly.
2. Remove from the heat and stir in the ginger, 1/4 cup of the mint, and the salt. Cool to room temperature. Pour the mixture through a fine wire mesh strainer, discarding the solids. Stir in the watermelon, cantaloupe, honeydew, and remaining 2 tablespoons mint.
3. Cover and refrigerate overnight. Spoon into serving bowls and garnish with fresh mint springs, if desired.
Exchanges: 1 Carbohydrate
Calories 58, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 26 mg, Total Carbohydrate 14 g, Dietary Fiber 1 g, Sugars 12 g, Protein 1 g.
Sparkling RaspberryâCitrus Fruit Cocktail
Makes 12 servings ⢠Serving size: 1/2 cup
Tart and sweet citrus-flavored raspberry juice makes a delicious base for a fruit cocktail at any time of year. Use whatever fruit is in seasonâfrom apples and pears to melon and berries.
3 large navel oranges
1 large lemon
1 lime
1 cup fresh raspberries or unsweetened frozen raspberries, thawed
2 tablespoons superfine sugar
2 cups sliced strawberries
2 cups 1-inch cantaloupe or honeydew balls
4 medium peaches, peeled, pitted, and sliced (about 2 cups)
1/2 cup sparkling water, chilled
1. Combine the zest from two of the oranges, the zest from the lemon and the lime, and the juice from all the oranges, the lemon, and lime in a medium bowl. Add the raspberries and the sugar and crush the berries using a potato masher. Cover and refrigerate overnight.
2. Pour the mixture through a fine wire mesh strainer into a serving bowl, discarding the solids. Add the strawberries, cantaloupe, and peaches. Stir in the sparkling water just before serving.
Exchanges: 1 Fruit
Calories 59, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 6 mg, Total Carbohydrate 14 g, Dietary Fiber 2 g, Sugars 12 g, Protein 1 g.
Spiked Peaches with Raspberry Sauce
Makes 8 servings ⢠Serving size: 1/2 cup peaches with 2 tablespoons sauce
Celebrate the all-too-short summer peach season with this easy dessert. Raspberry liqueur “spikes” the peaches, but you can omit it if youngsters are part of the party. The peaches and sauce are delicious on their own, or you can gild the lily with a scoop of fat-free, no-sugar-added vanilla ice cream.
Peaches
4 large ripe peaches (about 1 1/4 pounds), peeled, pitted, and sliced (about 4 cups)
1 tablespoon granulated sugar
1/4 cup raspberry liqueur
Raspberry Sauce
1 (12-ounce) package frozen unsweetened raspberries, thawed
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
Make Peaches
1. Combine the peaches, sugar, and liqueur in a medium bowl and stir to mix well.
2. Let stand at room temperature for 30 minutes, stirring occasionally.
Make Sauce
1. Combine the raspberries, sugar, and lemon juice in a food processor or blender and puree. Press the mixture through a fine wire mesh sieve, discarding the solids.
2. To serve, spoon about 1/2 cup of the peaches and their juices into each of 8 shallow serving dishes. Drizzle each serving with 2 tablespoons sauce.
Exchanges: 1 Carbohydrate
Calories 78, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Total Carbohydrate 16 g, Dietary Fiber 1 g, Sugars 15 g, Protein 1 g.
Makes 6 servings ⢠Serving size: 1/2 cup Strawberry Fool with 1/4 cup sliced strawberries
A fool is an English dessert, typically made by folding pureed fruit into whipped cream. This lower-fat adaptation is just as good as the original version.
3 1/2 cups sliced strawberries, divided use
1/4 cup granulated sugar
2 cups plain low-fat yogurt
1/2 teaspoon vanilla extract
1. Combine 2 cups of the strawberries and the sugar in a food processor and process until the mixture is pureed.
2. Spoon the yogurt into a medium bowl and stir in the vanilla. Add the pureed strawberry mixture and gently swirl together without mixing completely. Spoon into 6 serving bowls and top evenly with the remaining 1 1/2 cups strawberries.
Exchanges: 1 1/2 Carbohydrate
Calories 110, Calories from Fat 14, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 54 mg, Total Carbohydrate 20 g, Dietary Fiber 2 g, Sugars 18 g, Protein 5 g,
Makes 8 servings ⢠Serving size: 1 (1-inch) slice
If you can boil water, you can make this stunning dessert. Display it on a platterâno garnish requiredâand enjoy the compliments. This is definitely a peak-of-summer dessertâfrozen berries just aren't pretty enough.
2 cups light white cranberry juice, divided use
2 envelopes unflavored gelatin
2 cups quartered strawberries
2 cups fresh raspberries
2 cups fresh blueberries
1. Pour 1/2 cup of the cranberry juice into a medium bowl and sprinkle the gelatin over the juice. Let stand 5 minutes to soften.
2. Place 1/2 cup of the remaining cranberry juice in a small saucepan and heat to boiling. Pour over the gelatin mixture and stir until the gelatin dissolves. Stir in the remaining 1 cup cranberry juice.
3. Place the strawberries, raspberries, and blueberries in an 8 Ã 4-inch loaf pan. Pour the cranberry mixture over the berries. Cover and refrigerate overnight.
4. Run a thin-bladed knife around the edge of the terrine and invert onto a serving platter. Cut into slices using a serrated knife.
Exchanges: 1 Fruit
Calories 63, Calories from Fat 0, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 23 mg, Total Carbohydrate 14 g, Dietary Fiber 4 g, Sugars 9 g, Protein 2 g.
Makes 8 servings ⢠Serving size: 1/2 cup berries with 2 tablespoons Lime Cream
The possibilities for this recipe are almost endless: use any single fruit or mixture of fruit, and vary the cream by using lemon, orange, or your favorite liqueur or extract.
1/4 cup cold water
1 tablespoon 100% dried egg whites or meringue powder
2 tablespoons granulated sugar
1/3 cup reduced-fat cream cheese, softened
1/4 cup granular no-calorie sweetener
2 teaspoons fresh grated lime zest
2 teaspoons fresh lime juice
1/2 teaspoon vanilla extract
4 cups fresh blackberries
1. Combine water and dried egg whites in a large bowl and beat at high speed for 5 minutes or until foamy. Gradually beat in the sugar, beating 5 minutes longer or until stiff, glossy, and bright white.
2. Combine cream cheese, no-calorie sweetener, lime zest, lime juice, and vanilla in a large bowl and stir to mix well. Gently fold the egg white mixture into the cream cheese mixture in four additions, mixing well after each addition.
3. Spoon the blackberries into 8 serving bowls and spoon Lime Cream evenly over the berries.
Exchanges: 1 Carbohydrate
Calories 69, Calories from Fat 10, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 18 mg, Total Carbohydrate 14 g, Dietary Fiber 4 g, Sugars 10 g, Protein 2 g
Fruit-Filled Pavlovas with Vanilla Sauce
Makes 6 servings ⢠Serving size: 1 baked meringue with 1/2 cup fruit and 2 tablespoons sauce
Make the baked meringues and the sauce a day ahead for this easy, yet so sophisticated, dessert. Serve it with a single fresh fruit or a colorful mixture of seasonal fruits. To make meringue cookies using the Baked Meringue recipe, make the mounds of egg white mixture about 1 1/2 inches in diameter and bake them for about 40 minutes. Don't make the meringues on a humid day or they will be soggy.
Baked Meringues
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 cup granulated sugar
Vanilla Sauce
1 egg yolk
3/4 cup 1% low-fat milk
3 tablespoons granular no-calorie sweetener
1 teaspoon cornstarch
Pinch of salt
1/2 teaspoon vanilla extract
Filling
3 cups mixed chopped fruit and/or berries
Make Meringues
1. Preheat the oven to 225°F. Line a large baking sheet with parchment paper and set aside.
2. Combine the egg whites and cream of tartar in a medium bowl and beat at medium speed until foamy. Beat in the vanilla. Gradually add the sugar and beat at high speed until stiff peaks form.
3. Place 6 mounds of egg white mixture onto the prepared pan and use the back of a spoon to spread to 3-inch diameter circles, creating indentations in the center of each one. Bake 1 hour or until the meringues are dry. Cool in the pan on a wire rack. Carefully remove the meringues from the paper.
Make Sauce
1. Place the egg yolk in a medium bowl and whisk lightly. Set aside.
2. Combine the milk, no-calorie sweetener, cornstarch, and salt in a medium saucepan and whisk until smooth. Cook over medium heat until bubbles form around the edges of the milk mixture.
3. Slowly whisk about 1/3 cup of the milk mixture into the egg yolk. Whisk the egg yolk mixture into the milk mixture in the saucepan and cook, stirring constantly (do not whisk) until the mixture comes to a boil and thickens. Strain through a fine wire mesh strainer into a medium bowl and cool to room temperature. Stir in the vanilla.
4. To assemble the dessert, place baked meringues on serving plates and top evenly with the fruit. Drizzle each one with 2 tablespoons of the Vanilla Sauce and serve immediately. The meringues can be covered in an airtight container and stored at room temperature up to 1 day. The sauce can be covered and stored refrigerated up to 2 days. Bring to room temperature before serving.
Exchanges: 1 1/2 Carbohydrate
Calories 102, Calories from Fat 13, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 37 mg, Sodium 59 mg, Total Carbohydrate 20 g, Dietary Fiber 2 g, Sugars 17 g, Protein 3 g.
Toasted Almond Napoleon with Berries
Makes 8 servings ⢠Serving size: 1 (1-inch) slice
This show-stopping confection can't be assembled ahead of timeâthe cake layers get soggy too fast. But, it looks so stunning and tastes so sumptuous it's worth the last-minute effort.
2 cups plain low-fat yogurt
1 1/4 cups slivered almonds
1 tablespoon all-purpose flour
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract, divided use
3/4 cup granular no-calorie sweetener, divided use
2 cups fresh raspberries or blueberries
1/2 teaspoon confectioners' sugar
1. Line a sieve or a colander with several thicknesses of cheesecloth or with a coffee filter and set over a bowl. Spoon the yogurt into the sieve, cover, and refrigerate overnight.
2. Preheat the oven to 350°F. Place the almonds in a small baking pan. Bake, stirring once, 8 to 10 minutes or until lightly toasted. Set aside to cool. Maintain the oven temperature.
3. Line the bottom of a 13 Ã 9-inch baking pan with parchment, leaving a 3-inch overhang of parchment on each 9-inch side of the pan. Coat the parchment and exposed sides of the pan with cooking spray. Set aside.
4. Place the cooled almonds in a food processor and process until finely ground. Place the almonds in a small bowl and stir in the flour. Set aside.
5. Place the egg whites, cream of tartar, and salt in a medium bowl and beat at medium speed until foamy. Beat in 1/2 teaspoon of the vanilla. Slowly beat in 1/2 cup of the no-calorie sweetener and beat at high speed until stiff peaks form.
6. Spoon the almond mixture over the egg white mixture in four additions, mixing until no white streaks remain. Spoon the batter into the prepared pan, spreading evenly. Bake for 10 to 12 minutes or until set. Immediately remove the cake from the pan using the overhanging parchment to lift the cake. Place on a wire rack for 5 minutes to cool slightly. Using the parchment paper, transfer the cake to a cutting board and cut cake into 3 (12 Ã 3-inch) rectangles with a serrated knife. Discard the parchment paper. Lift each cake rectangle onto a wire rack using a long metal spatula and cool completely.
7. Combine the drained yogurt, remaining 1/4 cup no-calorie sweetener, and remaining 1 teaspoon vanilla in a medium bowl and stir to mix well.
8. To assemble, place one cake rectangle on a serving plate and spread evenly with 1/2 cup of the yogurt mixture. Top with 1 cup of the berries. Repeat layering with the remaining yogurt and berries. Top with the remaining cake rectangle. Sprinkle top of napoleon with confectioners' sugar and serve immediately.
Exchanges: 1 Carbohydrate ⢠2 1/2 Fat
Calories 189, Calories from Fat 104, Total Fat 12 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 99 mg, Total Carbohydrate 14 g, Dietary Fiber 4 g, Sugars 7 g, Protein 9 g.
Buttermilk Panna Cotta with Crushed Raspberries
BlueberryâNectarine Clafouti
RaspberryâLemon Pudding Cake
Strawberries with Orange Zabaglione
Makes 4 servings ⢠Serving size: 1/2 cup
The secret to satiny, lump-free pudding is constant whisking while it cooks. If yours turns out less than perfectly smooth, press the hot pudding through a fine wire mesh sieve using a rubber spatula.
2 cups fat-free milk
1 large egg
1/3 cup unsweetened cocoa
1/4 cup granulated sugar
1/4 cup granular no-calorie sweetener
3 tablespoons cornstarch
Pinch of salt
2 teaspoons vanilla extract
1. Combine the milk, egg, cocoa, sugar, no-calorie sweetener, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until cornstarch dissolves. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens.
2. Transfer to a medium bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Cool to room temperature and stir in the vanilla. Cover and refrigerate 2 hours or until chilled.
Exchanges: 2 Carbohydrate
Calories 162, Calories from Fat 21, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 121 mg, Total Carbohydrate 30 g, Dietary Fiber 2 g, Sugars 21 g, Protein 7 g.
Makes 10 servings ⢠Serving size: 1/2 cup
The small amount of sugar in the topping helps the meringue brown to perfection, and a bit of sour cream lends a touch of richness to this wonderful pudding.
3 cups fat-free milk
1 large egg
1/3 cup granular no-calorie sweetener
1/4 cup cornstarch
Pinch of salt
1/3 cup reduced-fat sour cream
2 teaspoons vanilla extract
2 medium ripe bananas, sliced
20 reduced-fat vanilla wafers, divided use
3 egg whites
1/4 teaspoon cream of tartar
1 tablespoon granulated sugar
1. Preheat the oven to 325°F.
2. Combine the milk, egg, no-calorie sweetener, cornstarch, and salt in a medium heavy-bottomed saucepan and whisk until smooth. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens. Remove from the heat and stir in the sour cream and vanilla.
3. Arrange 1/3 of the banana slices in the bottom of a 1 1/2-quart soufflé or baking dish. Spread 1/3 (about 1 cup) of the custard over the banana. Layer 10 of the wafers on top of the custard. Top with 1/3 of the banana slices and spread another 1/3 of the custard over the bananas. Top with the remaining 10 wafers. Top the wafers with the remaining banana slices and custard.
4. Combine the egg whites and cream of tartar in a large bowl and beat at high speed until foamy. Gradually add the sugar, beating until stiff peaks form. Spread the egg whites evenly over the pudding, sealing to the edge of the dish. Bake for 25 minutes or until the meringue is golden.
5. Cool the pudding to room temperature, then refrigerate at least 2 hours. The pudding is best served within a day of preparation, as the bananas begin to discolor upon standing. Store any leftovers in the refrigerator.
Exchanges: 1 1/2 Carbohydrate ⢠1/2 Fat
Calories 132, Calories from Fat 21, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 100 mg, Total Carbohydrate 22 g, Dietary Fiber 1 g, Sugars 13 g, Protein 5g
Makes 4 servings ⢠Serving size: 1/2 cup pudding with 1/4 cup orange segments
Brighten your day with a bowl of sunny apricot pudding served with sweet orange segments. If you want to chill it quickly, place the bowl of pudding inside a larger bowl of ice water for about 20 minutes and stir occasionally.
2/3 cup fresh-squeezed orange juice
1/3 cup dried apricots, chopped
2 cups 1% low-fat milk
1/4 cup granulated sugar
3 tablespoons cornstarch
1 large egg
Pinch of salt
1/4 teaspoon almond extract
2 large navel oranges
1. Place the orange juice in a small saucepan and heat over medium heat until hot but not boiling. Remove from heat and add the apricots. Cover and let stand for 15 minutes or until the apricots are very soft. Transfer the apricot mixture to a food processor and process until the apricots are finely chopped. Transfer to a medium bowl.
2. Combine the milk, sugar, cornstarch, egg, and salt in a medium heavy-bottomed saucepan and whisk until the cornstarch dissolves. Cook over medium heat, whisking constantly, about 6 minutes or until the mixture comes to a boil and thickens. Add the milk mixture to the apricot mixture and stir to combine. Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Cool to room temperature and stir in the almond extract. Cover and refrigerate 2 hours or until chilled.
3. Cut a thin slice from the top and bottom of each of the oranges, exposing the flesh. Stand each fruit upright, and using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Holding the fruit over a bowl, carefully cut along both sides of each section to free it from the membrane. Discard any seeds and let the sections fall into the bowl.
4. To serve, spoon the pudding into individual dessert bowls. Spoon the orange segments evenly over the pudding.
Exchanges: 3 Carbohydrate ⢠1/2 Fat
Calories 245, Calories from Fat 25, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 60 mg, Sodium 119 mg, Total Carbohydrate 50 g, Dietary Fiber 3 g, Sugars 40 g, Protein 7 g.
Makes 8 servings ⢠Serving size: 1/2 cup
To make this pudding in a slow cooker, combine the milk, rice, brown sugar, and salt in the cooker. Cook on high for 3 1/2 hours, stir in the dried fruit, and cook 30 minutes longer. Add the orange zest and vanilla just before serving.
5 cups 1% low-fat milk
1 cup Arborio or other short grain rice
1/3 cup light brown sugar
1/2 teaspoon salt
1/3 cup dried cherries, cranberries, raisins, currants, or any chopped dried fruit
2 teaspoons fresh grated orange zest
1 teaspoon vanilla extract
1. Combine the milk, rice, brown sugar, and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring often, 12 minutes or until the pudding begins to thicken.
2. Stir in the cherries or other dried fruit and continue cooking and stirring for 8 to 10 minutes or until the rice is tender and most of the milk is absorbed. Stir more frequently as the pudding becomes thicker. Remove from the heat and stir in the orange zest and vanilla.
3. Serve warm or chilled. To chill, cover the surface of the pudding to prevent a skin from forming and refrigerate 4 hours.
Variation
To make Fruited Rice Pudding Brûlée, omit the dried fruit when making the pudding. Place 1/4 cup chopped fresh fruit, such as peaches, nectarines, mangos, or berries, in the bottom of each of 8 custard cups. Top evenly with the warm pudding. Top each serving with 2 teaspoons light brown sugar. Place the custard cups in a baking pan. Broil 2 inches from heat source until the sugar is completely melted and caramelized.
Exchanges: 2 1/2 Carbohydrate
Calories 197, Calories from Fat 15, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 228 mg, Total Carbohydrate 38 g, Dietary Fiber 0 g, Sugars 19 g, Protein 7 g.
Makes 4 servings ⢠Serving size: 1/2 cup
Fresh fruit puree and exotic cardamom liven up a childhood classic. Substitute fresh or frozen peaches for the mango if you wish. Make these into tapioca mango parfaits by layering cubes of fresh mango alternately with the pudding into tall glasses.
2 cups fat-free milk
1 large egg
1/3 cup granulated sugar
3 tablespoons minute tapioca
1/4 teaspoon salt
1/8 teaspoon ground cardamom
1 teaspoon vanilla extract
1 medium ripe mango, peeled, pitted, and chopped
1. Combine the milk, egg, sugar, tapioca, salt, and cardamom in a medium heavy-bottomed saucepan, stirring to mix well. Let stand for 5 minutes.
2. Cook the milk mixture over medium heat, stirring constantly, about 6 minutes or until the mixture comes to a full boil. Transfer to a medium bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Cool to room temperature. Stir in the vanilla, cover, and refrigerate 2 hours or until chilled.
3. Place the mango in a food processor and process until smooth. (You should have about 1/2 cup mango puree). Gently fold the mango puree into the pudding, creating a swirled effect.
Exchanges: 2 1/2 Carbohydrate
Calories 195, Calories from Fat 14, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 55 mg, Sodium 229 mg, Total Carbohydrate 40 g, Dietary Fiber 1 g, Sugars 31 g, Protein 6 g.
Makes 4 servings ⢠Serving size: 1 baked custard
Serve these yummy egg custards, lightly speckled with nutmeg, with a few vanilla wafers alongside or topped with fresh, colorful berries. Because the custards continue to cook if left in the water bath, carefully lift them out with a metal spatula as soon as they are done.
1 large egg
1 egg white
1/3 cup granulated sugar
1/8 teaspoon ground nutmeg
1 1/2 cups 1% low-fat milk
1 teaspoon vanilla extract
1. Preheat the oven to 325°F.
2. Combine the egg, egg white, sugar, and nutmeg in a medium bowl. Whisk until smooth and set aside.
3. Heat the milk over medium-high heat in a small saucepan until bubbles form around the edges. (Do not allow to come to a boil.) Slowly whisk the hot milk into the egg mixture. Whisk in the vanilla. Divide the mixture evenly among 6 (6-ounce) custard cups. Place the cups inside a baking pan and add hot water to level halfway up the cups.
4. Bake for 45 to 50 minutes or until almost set but still a bit soft in the center. The custards should wiggle a bit when you shake the cups, but will firm up as they cool. Remove the custards from the water bath and let cool to room temperature. Serve at room temperature or chilled.
Exchanges: 1 1/2 Carbohydrate ⢠1/2 Fat
Calories 131, Calories from Fat 20, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 59 mg, Sodium 78 mg, Total Carbohydrate 22 g, Dietary Fiber 0 g, Sugars 21 g, Protein 5 g.
Makes 8 servings ⢠Serving size: 1 crème brûlée
The coffee flavor in these custards is delicateâit's more of a gentle nudge than a jolt. If you love a bold coffee taste, simply increase the amount of espresso or coffee granules. The creamy cappuccino custard and the sweet brown sugar topping combine perfectly in this luxurious and impressive dessert.
2 large eggs
2 egg whites
1/3 cup granulated sugar
1/3 cup granular no-calorie sweetener
3 cups 1% low-fat milk
1 1/2 teaspoons espresso granules or 1 tablespoon instant coffee granules
1 teaspoon vanilla extract
16 teaspoons light brown sugar
1. Preheat the oven to 325°F.
2. Combine the eggs, egg whites, sugar, and no-calorie sweetener in a medium bowl and whisk until smooth. Set aside.
3. Combine the milk and espresso granules in a small saucepan. Cook over medium-high heat until bubbles form around the edges. (Do not allow to come to a boil.) Slowly whisk the hot milk into the egg mixture. Whisk in the vanilla. Divide the mixture evenly among 8 (6-ounce) crème brûlée cups or custard cups. Place the cups inside a baking pan and add water to the baking pan to a level halfway up cups.
4. Bake 40 to 45 minutes or until custards are almost set but still a bit soft in the centers. The custards should wiggle a bit when you shake the cups, but will firm up as they cool. Remove the custards from the water bath, let stand just until cool to the touch, and cover the surface of the custards with plastic wrap to prevent a film from forming. Refrigerate 4 hours.
5. Preheat the broiler. Place the custards in a baking pan and top each one with 2 teaspoons of the brown sugar. Broil the custards 2 to 3 minutes until the sugar melts and caramelizes, rearranging the cups as needed for even browning. Remove the individual custards as they are ready. Let the custards stand 5 minutes before serving.
Exchanges: 1 1/2 Carbohydrate ⢠1/2 Fat
Calories 136, Calories from Fat 20, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 59 mg, Sodium 82 mg, Total Carbohydrate 23 g, Dietary Fiber 0 g, Sugars 23 g, Protein 5 g.
Makes 8 servings ⢠Serving size: 1/2 cup