The High-Protein Cookbook - Linda West Eckhardt [59]
Nutritional Analysis: 135 calories, FAT 9 g, PROTEIN 6 g, CARB 6 g, FIBER 1 g, CHOL 167 mg, IRON 1 mg, SODIUM 160 mg, CALC 109 mg
Nearly Flourless Chocolate Cake with Whipped Cream and Raspberries
Who knew this restaurant classic would be so easy to convert? Save this splurge for a day when you’re willing to give up half your daily carbohydrate allowance for one fine piece of cake. We all have such days.
MAKES 12 SERVINGS
Preparation time: 10 minutes
Baking time: 20 minutes
Chilling time: 1 hour
Cocoa for dusting the pan
6 tablespoons unsalted butter
4 ounces unsweetened chocolate
1/3 cup half-and-half
1/3 cup raspberry all-fruit preserves
1 teaspoon instant espresso powder
1 tablespoon sugar
3 large eggs, separated
1 teaspoon vanilla extract
22 packets aspartame sweetener
⅛ teaspoon cream of tartar
¼ cup all-purpose flour
⅛ teaspoon salt
1 cup heavy cream
½ cup raspberries for garnish (optional)
Preheat the oven to 350°F. Line a 9-inch cake pan with a piece of buttered parchment paper, buttered side down. Butter the top of the paper and dust with cocoa, knocking out the excess. Set it aside.
Combine the butter, chocolate, half-and-half, raspberry preserves, and espresso powder in a microwave-safe dish. Heat in the microwave on high (100 percent power) until the chocolate is melted, 2 to 3 minutes. Alternatively, use a double boiler on low heat on the stovetop. Remove and let cool.
Whisk in the sugar, egg yolks, and vanilla. Add the aspartame, whisking until smooth.
In another bowl, beat the egg whites until foamy, then add the cream of tartar and beat to stiff peaks. Fold the chocolate mixture (it should be cool to the touch) into the egg whites, then fold in the combined flour and salt, taking care not to overmix. Pour into the prepared pan. Bake just until the cake is firm when lightly touched, 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Take care not to overbake. Place the cake on a rack and run a knife around the edge to loosen it and remove from the pan. Cool completely on a cake rack, then refrigerate until chilled, 1 to 2 hours.
To serve, whip the cream to soft peaks. Cut the cake in small wedges and serve each one with a dollop of whipped cream and some raspberries.
Nutritional Analysis: 222 calories, FAT 20 g, PROTEIN 3 g, CARB 10 g, FIBER 2 g, CHOL 99 mg, IRON 1 mg, SODIUM 103 mg, CALC 450 mg
Flan Almendra
Flan is a wonderful palate cleanser. The silken texture will contribute a happy ending to any meal.
MAKES 4 SERVINGS
Preparation time: 5 minutes
Cooking time: 20 minutes
1¼ cups whole milk
4 large eggs
3 packets aspartame sweetener, or to taste
1 tablespoon sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
¼ cup slivered almonds
½ cup berries of your choice for garnish (optional)
Place a roasting pan filled with 1 inch of water in the oven and preheat to 325°F. Butter 4 ramekins or glass custard cups.
Warm the milk in a 1-quart, microwave-safe bowl for 2 minutes on high (100 percent power). Alternatively, heat on the stovetop in a medium saucepan to just under a boil.
Meanwhile, in another bowl, whisk together the eggs, sweetener, sugar, vanilla, and almond extract, if using. Pour the hot milk into the egg mixture and stir to blend.
Toast the almonds by heating them in a small dry skillet just until they begin to brown, about 1 minute. Divide the almonds among the 4 ramekins, then fill with the custard. Cover with aluminum foil. Place the ramekins in the water bath. Bake until the custards are set, about 20 minutes. To test, insert a knife in the middle; it should come out clean.
Serve at room temperature or chilled. To serve, run a knife around the edge of the ramekin, then turn out the flan onto a dessert plate. If you wish, add ½ cup of berries of your choice.
Nutritional Analysis: 193 calories, FAT 12 g, PROTEIN 11 g, CARB 9 g, FIBER