I know it has been too long since I have posted a new fun recipe to try. The summer season has left me no time to enjoy experimenting with tasty low fat recipes. I am hopefully getting back into the groove and have an easy – 5 minute – recipe that you can put together for a BBQ you may be going to.
The other day I was going to a friend’s house and had no time to make anything so I bought:
1 Angel food cake
1 quart fresh strawberries
1 container of strawberry gel glaze
1. Rinse and slice the strawberries
2. Remove the cake from it’s container and pour strawberry glaze on top.
3. Decorate with sliced strawberries and refrigerate.
You are done – instant dessert that is sweet, delicious and fat free.
This is a beautiful sweet treat for your love this Valentine’s holiday. It takes a little while to prepare but you can make all of the components in advance and assemble at the last minute. Instead of buying something at a store, add a little romance to this holiday season and bake up some love instead.
Preheat oven 300o
Prep Time: 30 minutes
Cook Time: 45 minutes + 45 minutes cool time in oven
Decorating Time: 10 minutes
Estimated Values per Serving:
Calories: 375 Fat: 6 grams
3 egg whites – at room temperature
1 teaspoon vanilla
¼ teaspoon cream of tarter
Dash of salt
15 drops red food coloring (optional)
1 cup sugar
Cover a baking sheet with parchment paper and draw 6 hearts as a template for the shells. Turn over parchment paper and set onto baking sheet.
In a electric mixer, add egg whites, vanilla, cream of tarter, salt and food coloring. Beat on medium speed until soft peaks form (the tips curl). Slowly add the sugar, one tablespoon at a time, beating on high speed until very stiff peaks form (tips stand straight up).
Spoon meringue into a pastry bag fitted with a wide tip and pipe the meringue onto the parchment paper, using your heart drawing as a guide. Build the sides of the hearts up so they form a shallow cup. Save a little of the meringue to create 6 rosettes on the parchment paper between the hearts.
Bake for 35 minutes then turn off the oven, keep the door closed, and let stand in the oven for at least 45 more minutes.
Remove the meringues and cool.
Chocolate Ganache hearts:
1 (6 ounce) bag of semi-sweet chocolate chips
1 tablespoon Chambord liquor
2 tablespoons fat free half and half
Spray a silicon heart or chocolate heart mold with cooking spray and refrigerate until ready to use.
Place chocolate chips in a small bowl and add Chambord.
Heat the half and half until steaming hot. Pour the half and half into the chocolate mixture and mix until all the chocolate is melted.
Pour chocolate mixture into the molds. Refrigerate until form.
1 bag ( ounces) frozen raspberries – defrosted
2 tablespoons Chambord liquor
2 tablespoons sugar
Combine raspberries, Chambord and sugar in a blender.
Puree for about 30 seconds until mashed.
Fat free whipped cream (from a can or whipped topping)
Chocolate ganache hearts
Place a large heart on a dessert plate. Spread whipped cream on one side with raspberry sauce on the other side.
Heat a large skillet on medium high heat and spray with cooking spray. Add ham steaks and cook for about 5 minutes on each side until browned. Remove ham steaks, cover and set aside.
Reduce heat to medium and add onions and apples to skillet. Cook 5 – 10 minutes until soft and browned. Increase heat to medium high and add apple cider. Cook until cider is completely absorbed (about 5 minutes). Remove from skillet and add to ham steaks.
In a small bowl, whisk together mustard, honey, chicken broth and flour. Add to skillet and, stirring constantly, cook until bubbly and thick. Add back ham steaks and apples and onions, lower heat and simmer for 15 minutes.