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WHERE GOOD TASTE MEETS GOOD HEALTH
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .R H U B A R B B R E A D P U D D IN G . . . . . . . . . . E ATING W ELL hopes that you take advantage of seasonal produce and enjoy this minicookbook year-round. . . . —The Editors at E ATING W ELL CONTENTS SPR IN G LEMON-POPPY SEED CAKE . . . . . . . 2 S T R AW B E R RY. . . . . . . . . . . . . . . 4 SU M M E R C H E R RY. . . . . . . . . . . . . . . . . . . . . . . . . 14 T A N G E R I N E . . . . . . . . . . .E ach season brings particular culinary treats that just aren’t the same during the rest of the year. . .C H O C O L A T E T A R T . . . . . . . . . . . . . . . . . . . . . . . . . . From fresh. . . . . . . .C R A N B E R R Y T A R T . . . . . . plump berries in the spring to sweet. . . . . . . . . 5 B E R RY F RO Z E N YO GU R T . . .H A Z E L N U T C A K E . . . . . . . . . . . . . . . . . . . . . . 15 Cover: Blueberr y Crumble Photographs by Ken Burris . . . fuzzy peaches in summer. . . . . . . . . . . . 9 WITH R U M . . . . . . . . . . . . . . . 1 DARK ROAST CREME BRÛLEE . 8 BLU E BE R RY C RU M BL E . . 6 PE ACH -LIME SORBET . . . . . . . . . . . . . . . . . . 7 FA L L PLU M & A PPL E COM P OT E PUMPKIN PIE W IN T E R WITH VA N I L L A C U S TA R D . . . . . . . . . tart. crisp apples and pumpkins in the fall and a cozy chocolate-citrus tart in the wintertime. . . . . . . . . . . . . . . . . . . 12 P E C A N . . . . . . . . . . . . . 10 C H O C O L A T E . . . . . .A L MON D C RU M B L E . . . . . .
P E R T A B L E S P O O N : 33 CALORIES . 0 G FAT. Lightly oil a 6. 40 G CARBOHYDRATE . whisking constantly. oil. Let cool completely. 3⁄4 cup sugar. if desired. In another bowl.LEMON-POPPY SEED CAKE A C T I V E T I M E : 20 minutes | T O T A L : 50 minutes Just like your favorite morning muffin made into an elegant cake. you can help yourself to seconds: each serving has just 1 gram saturated fat. 2 2 3 2 1 1⁄ 2 tablespoons plus 11⁄4 cups sugar cups all-purpose flour tablespoons poppy seeds teaspoons baking powder teaspoon baking soda teaspoon salt large egg cup buttermilk tablespoons canola oil teaspoons freshly grated lemon zest teaspoon vanilla extract Lemon Curd. 18 MG CHOLESTEROL . LEMON CURD A C T I V E T I M E : 15 minutes | T O T A L : 20 minutes In a medium nonreactive saucepan. Whisk in remaining 11⁄ 4 cups sugar. buttermilk. 2 G MONO ). whisk 1 large egg. 2. 5 to 7 minutes. serve warm. 4 G PROTEIN . until thickened. baking soda and salt. though. Preheat oven to 350°F. Unlike that bakery muffin. Bake cake for 30 to 40 minutes. Immediately loosen edges and invert onto a wire rack. Pour batter into prepared pan. whisking until just moistened. baking powder. (The sauce will keep. Gradually add wet ingredients to dry ingredients. 3.or 8-cup tube pan or coat it with nonstick spray.) MAKES ABOUT 1 1⁄ 2 CU P S . 2⁄3 cup fresh lemon juice and 1 tablespoon freshly grated lemon zest. 273 MG SODIUM . or until top springs back when touched lightly and a skewer inserted in the center comes out clean. Sprinkle pan with 2 tablespoons sugar. lemon zest and vanilla. P E R S E R V I N G : 218 CALORIES . covered. Do not let sauce come to a simmer. In a large bowl. MAKES 12 SERVINGS . 73 MG POTASSIUM . Transfer to a small bowl and let cool slightly. Add 1 tablespoon butter and cook over low heat. 5 G TOTAL FAT (1 G SAT. 1 G FIBER . tapping out excess. whisk egg until frothy. poppy seeds. 4. 2 large egg whites. Serve with Lemon Curd. in the refrigerator for up to 2 days. whisk flour. 1 . optional (below) 1 1 3 2 1 1.
Cover loosely with plastic wrap and refrigerate until chilled. Bake until the edges are set but the centers still quiver. add milk and heat until steaming and tiny bubbles form around the edges of the pan. 8 G PROTEIN . Vermont. 87 MG SODIUM . Pour enough boiling water into the roasting pan to come halfway up the outsides of the custard cups. Skim foam. 145 MG CHOLESTEROL . Skim any remaining foam. Transfer to a medium saucepan. 3. at least 3 hours or for up to 2 days. Cover custards with parchment paper. Just before serving. then loosely with foil. Using the flame of a butane torch. Whisk egg yolks. Place six 6-ounce (3⁄4-cup) custard cups or ramekins in the pan. for 30 minutes. Preheat oven to 325°F. 2 . Repeat with the remaining custards and sugar. Place coffee beans in a ziplock bag and crush with a rolling pin. 40 to 50 minutes. Serve immediately. 136 MG POTASSIUM . sprinkle 11⁄2 teaspoons sugar evenly over one custard. 2 G MONO ). Transfer to a wire rack and let cool for 30 minutes. 1⁄ 4 cup dark-roast coffee beans (see Note) 21 ⁄ 2 cups low-fat milk 4 large egg yolks 1⁄ 2 cup nonfat sweetened condensed milk 1 tablespoon cornstarch 1 teaspoon vanilla extract 6 tablespoons granulated sugar 1.DA R K R OA S T C R E M E B R Û L E E A C T I V E T I M E : 30 minutes | T O T A L : 4 1 ⁄ 2 hours (including cooling time) E Q U I P M E N T : Butane creme brûlee torch (or see Tip) Inspired by a recipe developed by Chef Patrick Grangien at Cafe Shelburne in Shelburne.) Sprinkle with another 11⁄2 teaspoons sugar and repeat to make a thicker layer of caramel. Divide the mixture among the custard cups. 2. condensed milk. (If you do not have a butane torch. cornstarch and vanilla in a large bowl until smooth. Bring a kettle of water to a boil for the water bath. Remove from heat and let stand. 36 G CARBOHY DRATE . 5. 0 G FIBER . MAKES 6 SERVINGS . covered. Gently whisk in the milk. Let stand until the caramel hardens. this lightened version has less than half the calories and one-eighth the fat of a classic brûlee. P E R S E R V I N G : 211 CALORIES . Line a roasting pan with a folded kitchen towel. 4 G FAT (2 G SAT. 4. Pour the coffee milk through a cheesecloth-lined sieve into a medium bowl. see the No-Torch Crust Method. 3 to 5 minutes. start at the edges and move toward the center until the sugar melts and becomes caramelized.
If you do not have a torch. 3 to 5 minutes. (If the caramel hardens in the saucepan.) NO -TORC H C RUST M ETHOD : Caramelize the sugar in a saucepan and pour it over the custards as follows: Combine 2⁄3 cup sugar and 1⁄3 cup water in a small saucepan. The most efficient way to caramelize the custards is to use a torch. creamy custard of a creme brûlee is a pleasure usually reserved for a special night out at a restaurant. special creme brûlee torches that use butane fuel are available at cookware stores and in catalogs.SU BSTIT UTION NOT E : In Step 1. then carefully spoon caramel over each custard. stirring to dissolve the sugar. without stirring. warm it over low heat until pourable. Bring to a simmer over medium-high heat. follow our alternative method below. Cracking the caramel crust and scooping up the rich. tilting to form an even layer. until the syrup turns dark amber. tilting the pan as necessary to ensure even caramelization. decorate with a few chocolate-covered espresso beans. just skip it and call your dessert a pot de creme. Let stand until the bubbles subside.) 3 . heat the milk with 5 teaspoons instant coffee granules and continue with the recipe (it doesn't need to steep). Cook. (If making the caramel crust seems like too much trouble.
2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. 46 G CARBOHYDRATE . N U T R I T I O N B O N U S : Vitamin C (43% DAILY VALUE ). CUS TA R D 4 large egg whites 4 large eggs 1 cup nonfat milk SE A SONINGS 1⁄ 2 cup sugar 1 tablespoon vanilla extract 1 teaspoon freshly grated orange zest BREAD & FILLING 4 cups whole-grain bread. 15 to 20 minutes more. 3 G MONO ). vanilla and orange zest: whisk to combine. 2. Add sugar. Transfer to a wire rack and cool for 15 to 20 minutes before serving. 1⁄4 cup oats (preferably old-fash- ioned). 334 MG SODIUM . 374 MG POTASSIUM . lightly toasted. refrigerate overnight. rhubarb and 1⁄4 cup walnuts in a large bowl. MAKES 8 SERVINGS . 4 . Transfer to the prepared baking dish and push down to compact. 4. 106 MG CHOLESTEROL . Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking. 10 G FAT (2 G SAT. or Streusel Topping TOPPING 1⁄ 4 1. until fragrant and lightly browned. Iron (20% DV ). eggs and milk in a medium bowl. Bake as directed in Step 4. 3. 7 to 9 minutes. Bake until the custard has set. Let stand at room temperature while the oven preheats. Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb. Coat an 1 1-by-7-inch glass baking dish or a 2-quart casserole with cooking spray. Preheat oven to 375ºF. crusts removed if desired. place in a preheated 350°F oven and toast. TIPS: Spread walnuts on a baking sheet. 40 to 45 minutes.R H U B A R B B R E A D P U D D I N G A C T I V E T I M E : 30 minutes | T O T A L : 1 3/4 hours | T O M A K E A H E A D : Prepare the pudding through Step 3. cut into 1-inch cubes (about 1 ⁄ 2 pound. 4 G FIBER . lightly toasted (see Tip) cup chopped walnuts. strawberries. 11 G PROTEIN . Uncover.S T R AW B E R R Y. P E R S E R V I N G : 320 CALORIES . fresh or frozen (thawed) 1 cup diced rhubarb 1⁄ 4 cup chopped walnuts. stirring once. Add the custard and toss well to coat. gingersnaps. sprinkle with 1⁄4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top. 4-6 slices) 2 cups roughly broken gingersnaps 2 cups quartered strawberries. TO M A K E ST R EUS E L TOPPING : Combine 1⁄3 cup flour. Folate (26% DV ). Cover with foil. To prepare custard: Whisk egg whites. Toss bread.
Sprinkle with almonds (or walnuts). 1⁄ 2 CU P E AC H . 5 . Bake. 4 G PROTEIN . When the filling has baked for 20 minutes. Add oil and stir to coat.C H E R R Y. 2. raspberries. 371 MG POTASSIUM . 3. MAKES 8 S E RV INGS . Preheat oven to 375°F. 52 G CARBOHY DRATE . until fruit is bubbly and tender and topping is lightly browned. 5 G FAT (1 G SAT. 16 MG SODIUM . FILLING 11 ⁄ 2 pounds sweet cherries (5 cups). Cover with foil and bake for 20 minutes. Serve warm or at room temperature with ice cream (or frozen yogurt). brown sugar. 2 G MONO ). stir it and sprinkle the topping evenly over the surface. if desired. 20 to 25 minutes more. 5 G FIBER . lemon juice and kirsch or brandy (if using) in a large bowl. To make the filling: Combine cherries. cinnamon and salt in a medium bowl with a fork. cornstarch. Add butter and blend with a pastry blender or your fingertips.to 2-quart dish) with cooking spray. To make the topping: Mix flour. Celebrate the arrival of cherries with this rich-tasting crumble. 4 MG CHOLESTEROL . oats. Toss to coat. uncovered. cut into small pieces 1 tablespoon canola oil 3 tablespoons frozen orange juice concentrate 1 tablespoon chopped slivered almonds or walnuts 11 ⁄ 2 cups reduced-fat vanilla ice cream or nonfat vanilla frozen yogurt (optional) 1. Let cool for at least 10 minutes before serving. Add orange juice concentrate and blend with your fingertips until dry ingredients are moistened. Place the filling in the prepared baking dish. 4. pitted 1 cup raspberries 1⁄ 3 cup sugar 1 tablespoon cornstarch 1 tablespoon lemon juice 1 tablespoon kirsch or brandy (optional) TOPPING 2⁄ 3 1⁄ 2 1⁄ 2 cup whole-wheat flour cup old-fashioned rolled oats (not instant) cup packed light brown sugar Pinch of salt 1 teaspoon ground cinnamon 1 tablespoon butter.A L M O N D C R U M B L E A C T I V E T I M E : 20 minutes | T O T A L : 1 hour 10 minutes A fruit crumble offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. P E R S E R V I N G : 248 CALORIES . sugar. Coat an 8-by-8-inch baking dish (or similar 11⁄2.
raspberries and blueberries 6 tablespoons sugar 1 tablespoon lemon juice 3⁄ 4 cup low-fat plain yogurt 1. MAKES 6 S E RV INGS . Break into chunks and process in a food processor until smooth and creamy. 2 MG CHOLESTEROL . Transfer the berry mixture to an ice cream maker and freeze according to manufacturer’s directions. 24 G CARBOHY DRATE . 21 MG SODIUM. cover and refrigerate until chilled. 2. processor | E Q U I P M E N T : Ice cream maker or food Somewhere between a fruity sorbet and a creamy ice cream lies this richly flavored lowfat dessert. about 1 hour. 6 . If using fresh berries. Serve in chilled dishes. Fiber (16% DV). 1⁄ 2 CU P E AC H . Combine berries. freeze the mixture in a shallow metal pan until solid. about 6 hours. Let soften in the refrigerator for 1 ⁄ 2 hour before ser ving. transfer the mixture to a medium bowl. 4 G FIBER. 3 cups fresh or frozen and partially thawed blackberries or raspberries or a mixture of blackberries. 2 G PROTEIN. 441 MG POTASSIUM. 1 G FAT (0 G SAT. P E R S E R V I N G : 106 CALORIES . process until smooth. 0 G MONO ). sugar and lemon juice in a food processor. NUTRITION BONUS : Vitamin C (28% DAILY VALUE).) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 11⁄ 2 hours.B E R R Y F R OZ E N YO G U R T A C T I V E T I M E : 10 minutes | T O T A L : 1 hour 35 minutes (including 1 hour chilling time) | T O M A K E A H E A D : Freeze in an air tight container for up to 1 week. (Alternatively. Add yogurt and pulse until mixed in.
11 ⁄ 2 cups water 2⁄ 3 cup sugar 2 tablespoons light corn syrup 1 pound fresh peaches or nectarines. Add peaches (or nectarines). cover and simmer for 10 minutes. 2.L I M E S O R B E T A C T I V E T I M E : 30 minutes | T O T A L : 5 hours (including chilling & freezing time) T O M A K E A H E A D : Freeze in an air tight plastic container for up to 1 week. pour the mixture into ice cube trays and freeze until solid. Reduce heat. Unmold cubes. 1 G FIBER . Pour into a large bowl and refrigerate until cold. 0 G MONO ). 0 G FAT (0 G SAT. sugar and corn syrup in a largesaucepan over medium heat until the sugar dissolves. place half in a food processor fitted with the chopping blade. until fairly smooth but still icy. 7 . scraping the sides as necessary. bring to a simmer. 0 G PROTEIN . and process. (Alternatively. halved and pitted 1 teaspoon freshly grated lime zest 6 tablespoons lime juice 1⁄ 4 teaspoon salt 1. juice and salt. Pour the fruit-syrup mixture into a blender.) MAKES 8 S E RV INGS . about 4 hours. 29 G CARBOHY DRATE . 3.P E AC H . Always smell peaches before you buy them to make sure they’re sweet and ready to eat. P E R S E R V I N G : 109 CALORIES . blend until smooth. refreshing sorbet makes an elegant end to a summer meal. 4 hours or overnight. This tart. Stir water. according to the manufacturer’s directions. 115 MG POTASSIUM . 1⁄ 2 CU P E AC H (1 Q UA RT ) . Freeze the sorbet mixture in an ice cream maker. Add lime zest. 77 MG SODIUM . 0 MG CHOLESTEROL . Repeat with the remaining cubes.
3. When choosing any low. 25 G CARBOHY DRATE .P LU M & A P P L E C O M P OT E W I T H VA N I L L A C U S TA R D A C T I V E T I M E : 20 minutes | T O T A L : 1 hour | T O M A K E A H E A D : Refrigerate com- pote and custard in separate containers for up to 2 days. do not boil. sucralose is the only alternative sweetener we test with when we feel the option is appropriate. divided 1⁄ 4 cup sugar or Splenda Granular Pinch of salt 1 tablespoon cornstarch 2 large eggs. Remove from the heat. about 3 minutes. If you make a similar blend with half sugar and half Splenda Granular. Cook over low heat. Spoon the compote into a large bowl and chill in the refrigerator. Peel and grate apples. 1⁄ 2 CU P E AC H . 37 MG SODIUM . Remove from the heat and whisk in vanilla. 2 G FIBER . whisking constantly. be sure to check the label to make sure it is suitable for your intended use. until the plums are soft and falling apart. pitted and chopped 1⁄ 3 1⁄ 4 1⁄ 4 cup apple cider cup sugar or Splenda Granular (see Ingredient note) teaspoon ground cinnamon Fuji or Gala 4 large apples. To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming. spoon custard into dessert dishes and top each with compote. CUS TA R D 11 ⁄ 2 cups low-fat milk. cornstarch and salt in a medium bowl. N U T R I T I O N B O N U S : Vitamin C (15% DAILY VALUE ). a mix of sugar and sucralose. cider. stirring occasionally. whisking constantly. about 5 minutes. Return the mixture to the saucepan. Stir the grated apples into the plums. bring to a simmer over medium heat. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled. P E R S E R V I N G W I T H S P L E N D A : 91 CALORIES . MAKES 12 S E RV INGS . To prepare compote: Combine plums. not in a packet). 18 G CARBOHYDRATE . 8 . such as Mutsu (Crispin). COM P OT E 12 prune plums or 8 red or black plums. Cook. 210 MG POTASSIUM . 3 G PROTEIN . Add eggs and whisk until smooth. INGR E DIE NT NOT E : In the EATINGWELL Test Kitchen. For nonbaking recipes. we use Splenda Granular (boxed. It can be substituted in recipes (1⁄2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. Whisk in the remaining 1⁄2 cup cold milk. we use Splenda Sugar Blend for Baking. To serve. 1⁄4 cup sugar (or Splenda) and cinnamon in a medium saucepan. 2. until thickened. 1 G MONO ). 1 G FAT (0 G SAT. P E R S E R V I N G : 119 CALORIES . lightly beaten 1 teaspoon vanilla extract 1. Add the heated milk to the egg mixture. For baking.or no-calorie sweetener. 37 MG CHOLESTEROL . substitute this homemade mixture cup for cup. Mix 1⁄4 cup sugar (or Splenda).
2 MG SODIUM . 20 to 25 minutes. 4 G FIBER . Toss berries (or other fruit) with sugar. 36 G CARBOHY DRATE . 9 . C R U M B L E TO P P I N G A C T I V E T I M E : 10 minutes | T O T A L : 10 minutes | T O M A K E A H E A D : Cover and refrigerate for up to 1 week or freeze for up to 1 month. brown sugar. 154 MG POTASSIUM . Preheat oven to 400°F. Bake the crumbles until the tops are browned and the filling is bubbling. 21 ⁄ 2 cups fresh or frozen blueberries or other fruit 1 tablespoon sugar 1 tablespoon whole-wheat or all-purpose flour 1 tablespoon orange juice 1 cup Crumble Topping (below) 1. 6 G MONO ). 3. pit and chop larger fruits. N U T R I T I O N B O N U S : Vitamin C (20% DAILY VALUE ). MAKES ABOUT OR 1 LARGE 3 C U P S . Let stand for at least 10 minutes before serving. A fruit crumble is a sure way to satisfy the sweet tooth and add another serving of fruit to your diet. nuts. 18 G CARBOHY DRATE . Any fresh or frozen fruit can replace the berries specified in this recipe. Place the dishes on a baking sheet. 2. 2 G PROTEIN . 0 MG CHOLESTEROL . MAKES 4 SERVINGS . flour and cinnamon in a medium bowl and stir until well blended. P E R S E R V I N G : 233 CALORIES . 11 ⁄ 2 cups old-fashioned rolled oats 3⁄ 4 1⁄ 2 1⁄ 3 3⁄ 4 cup pecans or almonds. 2 G FIBER . 0 MG CHOLESTEROL . E N O U G H F O R 12 ( 9 . but peel. 1 MG SODIUM . Leave small berries whole. Drizzle oil over the dry ingredients and stir until evenly moistened. 10 G FAT (1 G SAT.13 . Divide the mixture among four 6-ounce glass ramekins or other ovenproof dishes. 10 G FAT (1 G SAT. 68 MG POTASSIUM . IN D I V ID UA L C RU M BL E S P E R 1 ⁄ 4 C U P : 161 CALORIES . Top each with 1⁄4 cup Crumble Topping.I N C H ) C R U M B L E .B LU E B E R R Y C R U M B L E A C T I V E T I M E : 10 minutes | T O T A L : 40 minutes | E Q U I P M E N T : Four 6-ounce glass ramekins or other ovenproof dishes. such as peaches or plums. 5 G MONO ). chopped cup brown sugar cup whole-wheat or all-purpose flour teaspoon ground cinnamon 5 tablespoons canola oil Combine oats.B Y . flour and juice. 3 G PROTEIN .
Set the dough in the center and cover with two more sheets of plastic wrap. 10 . about 30 seconds. Gradually stir in enough ice water so that the dough will hold together. Cook. Melt butter in a small saucepan over low heat. Remove the top sheets and invert the dough into a 9-inch. C RUST 3⁄ 4 1⁄ 4 cup all-purpose flour cup whole-wheat flour teaspoon salt 1 tablespoon sugar 1⁄ 8 1 tablespoon butter 3 tablespoons canola oil 1-2 tablespoons ice water FILLING 2 large eggs 1 15. until the butter turns a nutty brown. sugar and salt in a medium bowl. use a standard 9-inch pie pan and bake the extra filling in a custard cup. Press the dough into a flattened disk. Place two overlapping lengths of plastic wrap on the work surface. If you don’t have a 9-inch. 2.or 16-ounce can plain pumpkin puree (11⁄2 cups) 1 12-ounce can evaporated skim milk 1⁄ 4 cup dark molasses cup packed dark brown sugar 3 tablespoons dark rum or 1 tablespoon vanilla extract 1⁄ 2 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1⁄ 4 1⁄ 4 teaspoon freshly grated nutmeg teaspoon salt 1. deep-dish pie pan.PUMPKIN PIE WITH RUM A C T I V E T I M E : 30 minutes | T O T A L : 1 hour 10 minutes Dark molasses and dark rum put this pumpkin pie a cut above all the rest. deep-dish pie pan. swirling the pan. To make crust: Stir together all-purpose and whole-wheat flours. Slowly stir the butteroil mixture into the flour with a fork until the mixture is crumbly. Stir in oil. Roll the dough with a rolling pin into a 13inch circle. Don’t use pumpkin-pie mix—buy canned pumpkin without added spices. Pour into a small bowl and let cool.
nutmeg and salt in a small bowl. MAKES 8 SERVINGS . cinnamon. cornstarch. To make filling: Position rack in lower third of oven. Combine brown sugar. Cool on a wire rack. 58 MG CHOLESTEROL . 4. N U T R I T I O N B O N U S : Vitamin A (137% DAILY VALUE ). 3. Lightly whisk eggs in a medium bowl. ginger. Pour the filling into the prepared crust and bake until the filling has set and a skewer inserted in the center comes out clean. Add pumpkin. Fold the edges under at the rim and crimp. IRON (15% DV ). molasses and rum (or vanilla). 3 G FIBER . evaporated milk. P E R S E R V I N G : 278 CALORIES . 8 G FAT (2 G SAT. preheat to 350°F. 4 G MONO ). 40 to 50 minutes. Cover loosely with plastic wrap and refrigerate while you prepare the filling. 187 MG SODIUM . Calcium (21% DV ). 7 G PROTEIN . Rub through a sieve into the pumpkin mixture and whisk until incorporated. 43 G CARBOHY DRATE . 11 . 397 MG POTASSIUM . covering the edges with foil if they are browning too quickly.Remove the remaining wrap.
2. finely chopped (1 ⁄ 3 cup) 1 tablespoon corn syrup 1 teaspoon instant coffee granules 1⁄ 4 1⁄ 2 cup boiling water teaspoon vanilla extract 1 cup confectioners’ sugar 1. reconstituted according to package directions GLAZE 1⁄ 3 cup unsweetened cocoa powder 2 ounces bittersweet (not unsweetened) chocolate. dense and truly chocolaty cake into an elegant dessert by garnishing each serving with a dollop of whipped cream.C H O C O L AT E . spread hazelnuts in a shallow baking dish and bake until fragrant and lightly toasted. Coat a 9-inch round cake pan with cooking spray. plus 2 tablespoons for garnish cup all-purpose flour teaspoon salt cup sugar. Line the bottom with parchment or wax paper. some fresh raspberries and a light dusting of cocoa. 3. about 20 minutes. Grind bread into fine crumbs in a food processor. 4. Note that this cake does not contain any leavening: beaten egg whites alone are used to lighten it. crusts trimmed 1⁄ 3 1⁄ 4 2⁄ 3 2 tablespoons canola oil 1 teaspoon vanilla extract 1 large egg 3 large egg whites or 2 tablespoons dried egg whites. The cake will keep. Add boiling water and stir until the cocoa has dissolved. To prepare cake: Preheat oven to 350°F. Transfer to a plate and let cool. CAKE 1⁄ 2 1⁄ 2 cup chopped pitted dates cup unsweetened cocoa powder cup boiling water cup chopped hazelnuts. divided 1 teaspoon instant coffee granules 1⁄ 2 1⁄ 2 2 slices firm white sandwich bread. cocoa and instant coffee in a small bowl. | E Q U I P M E N T : 9-inch round cake pan Turn this moist.) 12 . 5 to 10 minutes. Measure to make sure you have 1⁄2 cup.H A Z E L N U T C A K E ACTIVE TIME : 1 hour | T O T A L : 2 1/2 h o u r s | T O M A K E A H E A D : prepare through step 8. (No need to wash the workbowl between steps. Cover and let stand until the dates have softened and the mixture has cooled to room temperature. at room temperature for up to 1 day or in the freezer for up to 3 months. well wrapped. Meanwhile. Combine dates. Transfer to a large bowl.
Mix gently with a rubber spatula. 5 G PROTEIN . corn syrup and instant coffee in a medium bowl. MAKES 12 SERVINGS . 6. process until smooth. 38 G CARBOHYDRATE . 4 G FIBER . but it will smooth out. 13 . slowly at first. Gradually add confectioners’ sugar (to the chocolate mixture). vanilla and whole egg. Bake the cake until the top springs back when touched lightly. Beat egg whites with an electric mixer in a clean large mixing bowl until soft peaks form. chocolate. Fold in the remaining whites with a rubber spatula just until blended.) Cover with plastic wrap and let sit at room temperature until the mixture is set. To finish the cake. stopping several times to scrape down the sides of the workbowl. until the glaze is smooth and thickened. Scrape the cooled date mixture into the food processor. 86 MG SODIUM . Gradually add remaining 1⁄3 cup sugar. (The mixture may seem lumpy at first. 5 G MONO ). to prepare glaze: Combine cocoa. Discard the wax paper before serving. Arrange the remaining 2 tablespoons hazelnuts around the top outside edge. Spoon on glaze and spread it evenly over the top and sides of the cake with an icing spatula or knife. Add 1⁄3 cup sugar. glossy peaks form. Scrape the batter into the prepared pan. Stir in vanilla. 8. place it bottom-side up on a serving plate. beating until stiff. Transfer to the bowl with the breadcrumbs. Add boiling water and stir with a wooden spoon until the chocolate has melted and the mixture is smooth. Meanwhile. process until the nuts are finely ground. 10. Add flour and salt. Coat the rack with cooking spray and invert the cake onto it to cool completely. Place several strips of wax paper under the bottom edge to protect the plate from drips. 9 G FAT (2 G SAT. then gradually increasing speed. Add one-fourth of the beaten whites to the batter and whisk until blended. 25 to 35 minutes. N U T R I T I O N B O N U S : Fiber (15% DAILY VALUE ). 7. Let cool in the pan on a wire rack for 5 minutes.5. Place 1⁄2 cup of the hazelnuts in the food processor. oil. beating with an electric mixer. about 30 minutes. 18 MG CHOLESTEROL . 9. Scrape the mixture into the bowl with the breadcrumbs and nuts. P E R S E R V I N G : 234 CALORIES . spreading evenly. 212 MG POTASSIUM .
Drizzle oil onto dry ingredients. 4 G PROTEIN . melted 2 teaspoons vanilla extract Pinch of salt 1⁄ 3 cup coarsely chopped dried cranberries 1. Stir together oats. MAKES 10 SERVINGS . P E R S E R V I N G : 276 CALORIES . 1 tablespoon at a time. 6 G MONO ). 6. blend until crumbly. Enjoy this better-for-you tart for your next feast. until toasted. use scraps to patch any holes in crust. eggs. Trim edges. vanilla and salt in a medium bowl until smooth. Turn the dough out onto a floured surface and knead 7 to 8 times. Place the oats in a food processor and process until coarsely ground. Stir in dried cranberries and chopped pecans. sugar. (If necessary. 3. 14 . Let cool and coarsely chop. 4. Let cool. 45 MG CHOLESTEROL .) 5. Preheat oven to 375°F. divided 2⁄ 3 cup packed dark brown sugar 2 large eggs 2 large egg whites 1⁄ 3 cup light corn syrup 11 ⁄ 2 tablespoons cider vinegar 1 tablespoon butter. vinegar. Transfer dough to prepared pan. To make crust: Spread oats in another pie pan and bake. 2. until dough just comes together. 152 MG SODIUM . Bake tart for 20 to 25 minutes. 7. Coat a 9-inch removable-bottom tart pan with cooking spray.C R A N B E R R Y TA R T A C T I V E T I M E : 30 minutes | T O T A L : 1 hour Too often pecan pie is overly sweet and laden with fat. pressing to fit. 6 to 12 minutes. corn syrup. Roll dough out to an 1 1-inch circle. or until filling is set and crust is golden. Whisk brown sugar.P E C A N . egg whites. C RUST 1⁄ 2 1⁄ 2 cup old-fashioned oats cup all-purpose flour teaspoon baking powder teaspoon salt 2 tablespoons granulated sugar 3⁄ 4 1⁄ 4 2 tablespoons canola oil 3 tablespoons water FILLING 1 cup pecan halves. 13 G FAT (2 G SAT. To make filling & bake: Spread 1⁄2 cup pecans on a baking sheet and bake for 5 to 10 minutes. 129 MG POTASSIUM . stirring occasionally. flour. dusting with flour if necessary. butter. Spoon filling into crust. 38 G CARBO HYDRATE . Cool completely in the pan on a wire rack. 2 G FIBER . Stir in water. baking powder and salt in a large bowl. or until fragrant. Arrange remaining 1⁄2 cup pecans on top of filling.
| EQUIPMENT: 9 1/2-inch removable-bottom tar t pan Featuring the first citrus of the season. Garnish each serving with tangerine slices and a mint leaf. stirring with a fork. Drape the dough over the rolling pin and transfer to the prepared pan. Weight with pie weights (or dry beans or rice). (Add a little water if the dough seems too dry. To prepare crust: Whisk whole-wheat flour. plus more as needed 1 large egg yolk (save egg white for the filling) 1 teaspoon lemon juice FILLING 1⁄ 2 1⁄ 3 cup slivered almonds (2 ounces) cup sugar 2 large eggs 1 large egg white 1⁄ 2 cup tangerine juice (about 3 tangerines) or orange juice 2 tablespoons lemon juice 4 teaspoons freshly grated orange zest (2 oranges) 3 ounces bittersweet chocolate. Add just enough of the liquid. Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the refrigerator for up to 2 days. Press to fit. Make a well in the center of the dry ingredients.TA N G E R I N E . roll the dough into a rough 12-inch circle. 15 . Mix 2 tablespoons ice water. slightly less than 1⁄4 inch thick. Coat a 91⁄2-inch removable-bottom tart pan with cooking spray.C H O C O L AT E TA R T A C T I V E T I M E : 45 minutes | T O T A L : 2 1/2 hours (including cooling time) | TO M A K E A H E A D : Refrigerate crust for up to 2 days or freeze for up to 1 month. coarsely chopped. discard trimmings. On a lightly floured surface. until the dough clumps together. 2. almonds and deep chocolate. 3. all-purpose flour. Run the rolling pin over the top of the pan to trim the edges. Form the dough into a ball. divided 1. sugar and salt in a medium bowl.) Turn the dough out onto a lightly floured surface and knead several times. coat one side with cooking spray and cover the chilled crust with it. Add oil and stir with a fork to blend. egg yolk and lemon juice in a measuring cup. this tart is the stuff celebrations are made of. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Wrap in plastic wrap and refrigerate for at least 30 minutes. C RUST 1⁄ 2 1⁄ 2 cup whole-wheat pastry flour cup all-purpose flour teaspoon salt 2 tablespoons sugar 1⁄ 4 3 tablespoons butter 2 tablespoons canola oil 2 tablespoons ice water. Preheat oven to 375°F. Cut a circle of parchment paper or foil. then flatten into a disk.
about 4 minutes more. 3 G FIBER . process until the almonds are ground. Loosen edges and remove pan sides. process until blended. Set aside on the baking sheet. N U T R I T I O N B O N U S : Vitamin C (15% DAILY VALUE ).Place the pan on a baking sheet. To prepare filling: While the crust is baking. Garnish with raspberries or blackberries. melt chocolate in the microwave. Add eggs. 30 G CARBO HYDRATE . (Alternatively. Transfer to a plate to cool. VA R I A T I O N : Lemon-Almond Tart Substitute lemon juice for tangerine juice and lemon zest for orange zest. Pour the tangerine filling into the baked crust. P E R S E R V I N G : 243 CALORIES . spread almonds in a small baking pan and toast in the oven until fragrant and light golden. Place the almonds and sugar in a food processor. snip off a corner and squeeze. spoon melted chocolate into a small plastic bag. Bake the crust for 8 minutes. Omit chocolate. 16 . 67 MG SODIUM . Bake the tart at 375° until the filling is set. 30 MG CHOLESTEROL .) Drizzle the chocolate decoratively over the tart. 3 to 5 minutes. Scatter about 2 ounces of the chocolate over the crust. 4. T EST KITC H E N TIP : For decorative drizzling. 103 MG POTASSIUM . 5. 6. egg white. Remove the paper and pie weights and continue baking until set but not browned. 4 G PROTEIN . 25 to 35 minutes. 14 G FAT (5 G SAT. 5 G MONO ). lemon juice and orange zest. MAKES 8 SERVINGS . Place the remaining 1 ounce chocolate in a small bowl and set it in a small skillet of barely simmering water to melt. Let cool completely on a wire rack. tangerine juice (or orange juice).
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