The High-Protein Cookbook - Linda West Eckhardt [58]
Preheat the oven to 325°F. Make the meringe shell: Beat the 3 egg whites in a medium bowl until foamy. Add the cream of tartar, salt, and sweetener and beat to stiff peaks. Line a baking sheet with parchment paper and pour the meringue onto the paper. Use a rubber spatula to form an indented circle about 9 inches in diameter. Alternatively, form into 6 individual circles. Bake until brown, 15 to 20 minutes for a large meringue, 10 to 15 minutes for individual meringues. Cool on a wire rack.
Meanwhile, make the filling: Mix the water, lemon zest and juice, salt, sweetener, and corn-starch in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil and stir for 1 minute, then remove from the heat.
Beat two eggs and two egg whites in a small bowl. Stir in about half of the hot cornstarch mixture, then stir this egg mixture back into the cornstarch mixture remaining in the pan. Cook and stir over low heat for 1 minute. Remove from the heat and swirl in the butter. Pour the mixture into the cooked and cooled meringue shell. Top with the sliced strawberries, and serve at once.
Nutritional Analysis: 102 calories, FAT 4 g, PROTEIN 4 g, CARB 12 g, FIBER 1 g, CHOL 61 mg, IRON 0 mg, SODIUM 222 mg, CALC 16 mg
Chocolate Amaretto Fondue with Fresh Berries
What could be more satisfying than dipping perfectly ripe, sweet berries into hot, sensuous chocolate? Choose strawberries, blackberries, marionberries, or raspberries.
Refrigerate the fondue you don’t eat at one meal, then zap it in the microwave a moment to warm it before using again.
MAKES 4 SERVINGS
Preparation time: 5 minutes
Cooking time: 5 minutes
3 ounces unsweetened baking chocolate
1 cup heavy cream
24 packets aspartame sweetener
1 tablespoon sugar
1 teaspoon amaretto
1 teaspoon vanilla extract
Berries of your choice, about ½ cup per serving
Break the chocolate into small pieces and place in a 2-cup glass measure with the cream. Heat in the microwave on high (100 percent power), until the chocolate is melted, about 2 minutes (or heat in a double-broiler over low heat, whisking constantly). Whisk until the mixture is shiny.
Add the sweetener, sugar, amaretto, and vanilla, whisking until the mixture is smooth.
Transfer the mixture to a fondue pot or a serving bowl. Serve with berries for dipping.
Nutritional Analysis: 350 calories, FAT 34 g, PROTEIN 4 g, CARB. 15 g, FIBER 5 g, CHOL 82 mg, IRON 2 mg, SODIUM 26 mg, CALC 61 mg
Individual Flans with a Raspberry Coulis
Unmold these sensuous little flans onto dessert plates and drizzle raspberry coulis atop. Finish with a spoonful of fresh raspberries. Feel deprived now?
MAKES 6 SERVINGS
Preparation time: 5 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
1 cup milk
1 cup half-and-half
2 large eggs
2 large egg yolks
6 packets aspartame sweetener
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 cup fresh raspberries plus additional berries for garnish
Mint sprigs for garnish (optional)
Place a roasting pan filled with 1 inch of water on a rack in the lower third of the oven. Preheat the oven to 325°F. Butter six ½-inch ramekins. Heat the milk and half-and-half in the microwave on high (100 percent power) for 2 minutes or on the stovetop in a medium saucepan until warm.
Meanwhile, beat the eggs and egg yolks in a medium bowl until foamy. Gradually whisk the hot milk mixture into the eggs. Stir in the sweetener, salt, and vanilla. Pour the mixture into the prepared ramekins. Cover each dish with aluminum foil. Place in the water-filled saucepans and bake until the custards are set, about 30 minutes. To check, insert a knife into the center of the custard; if it comes out clean, it’s done.
Remove the dishes from the roasting pan and cool to room temperature on a wire rack, then refrigerate until chilled, about 2 hours.
To make the coulis, simply purée the raspberries in the food processor. Add sweetener to taste (usually not needed with sweet, fully ripe berries). Transfer to a pitcher and refrigerate.
To serve, run a spoon around the edge of each