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Into Your Life! By Marilyn Helton
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Black
Bottom Brandied-Pumpkin Chocolate Cream Cheese Frosting
Tips For Reducing The Sugar & Fat In Your Holiday Baking We all know that we should try to cut back the amount of fat in our diets and no one wants to give up the treats they love. High fat and high sugar foods, found at the tip of the Food Guide Pyramid, should be eaten sparingly. Thanks to recent baking innovations, you can now have your cake (in moderation) and eat it too! In baking, fat adds moisture, flavor and tender texture to cookies, cakes, quick breads, and muffins. Fruit purées, such as prune or banana, and nonfat dairy products like yogurt or sour cream, provide some of the fat-like characteristics without the addition of fat. Other ways to trim the fat in your recipes include using egg whites or egg substitute instead of whole eggs, and using graham cracker or chocolate cookie crumb crusts in recipes calling for higher fat pastry dough crusts. Even though reducing fat is important, it may not always be possible or even desirable to replace all the fat with a nonfat substitute. While you can cut most of the fat in baked goods by substituting fruit purées or nonfat dairy products for the butter, margarine, or oil, taste is the ultimate test. Use caution when making substitutions. All fruit purées are not equal. Flavors vary depending on which fruit purée you choose. For example, prune purée provides a rich flavor and moist, tender texture, and is best used in recipes with chocolate, cinnamon and orange. When you modify a recipe using fruit purées, substitute 1/2 as much of the chosen substitute (the purée) for fat. For example, use 1/2 cup of puréed prunes in place of one cup of butter. You may add a tablespoon or two of the fat back into the recipe to achieve the best flavor and results. Here are some general guidelines for reducing the fat in your holiday recipes:
S.O.S. (Save On Sugar) Sugars are only one source of food energy and, like other ingredients in food, eating added sugars in moderation is part of a healthy diet. For some people, especially those with diabetes, moderation means controlling sugar they add to foods. Note: If you have diabetes which is not tightly controlled, do not eat sugary foods until your blood glucose readings are in the normal range and maintained. Besides the taste, sugar adds to the aroma, texture, color and body of a variety of foods. Sugar is the “food” for yeast that helps bread to rise. In baked foods, it contributes to the light brown color and crisp texture. In many baked foods and other products, sugar contributes to a food’s bulk and texture. Before you change the sugar in a recipe you’re preparing, think about its function and whether reducing or eliminating sugars will give the cooking result you want. Then, if you need to cut calories or carbohydrates, try using sugar in moderation in your holiday baking. Using the chart below as a general guide, experiment and bake those wonderful family recipes a little “lighter” this year. General Guidelines For Reducing Sugar
Baking With Sugar
Further “sweeten” your recipes with extracts, such as vanilla, almond or peppermint, and so-called sweet spices, such as cinnamon or allspice. This will enhance the sweetness of foods. Also, you can warm these spicy foods and they’ll taste sweeter! Other spices that give the perception of sweetness include cardamom, coriander, ginger, mace and nutmeg. Dried and fresh fruits, along with small amounts of toasted nuts, will add an extra dimension to your sugar-reduced baked goods. Ever notice how many recipes we publish with dried fruits in the ingredient list? Here are a couple of Fruit Purées for you to try in your recipes. PRUNE PURÉE 1-1/3 cups dried, pitted prunes 6 Tbsp hot water 1 tsp vanilla extract Makes 1 cup purée, with 344 Cal; 1/2 g Fat. PEACH PURÉE 1 cup dried peaches 6 Tbsp hot water 1 tsp vanilla extract Makes 3/4 Cup purée with 314 Cal; 9 g Fat. Basic Preparation
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Do
you believe that, "Life is short so eat dessert first?" If you do, this
feature is perfect for you! The eating of something sweet after the main course of a meal has undoubtedly become a habit with almost everyone. At any rate, a dinner in which a dessert is not included generally leaves an unsatisfied impression and gives the feeling that the meal has not been properly completed. There is nothing fixed about the dessert course of a meal. It may be very simple or it may be as complicated and elaborate as desired. And whether a dessert is simple or elaborate, it should always be made attractive and appealing to the appetite that is already almost satisfied. But wait a minute! With such a large part of the nation considered obese, marketing surveys have found that the fat and carbohydrate content of food is a primary nutritional and health concern. These very same surveys, on the other hand, reveal that members of the fat posse retain their desire to splurge on rich desserts. With such an apparent paradox of self-indulgence and self control, it's time to recognize that deprivation "diets" don't work and we're just not willing to give up our desserts. So what do we do? We simply do just what Americans have always done: draw upon our ability to be resourceful in finding ways to make our tempting favorites healthier! Low-fat desserts would be a snap if we could simply eliminate the fat from our favorite recipes, but you can't just remove the butter from the pie crust, the cream from the mousse or the chocolate from brownies without making some careful calculations, modifications and substitutions. Fat performs many important functions in desserts: It tenderizes baked goods, helps them rise, and keeps them moist and fresh. And, fat gives all sorts of desserts a luxurious richness ~ it makes delectable flavors like chocolate, butterscotch, or lemon linger pleasurably in your mouth. Dessert-making -- especially baking -- is a fairly exact science. You can't just take out the shortening and eggs and hope for the best. Knowing how fat intensifies the perception of flavors, the cook has to work to "pump up" flavors that pale when the fat is cut. Study the hints in the sidebar for cutting the fats and sugar in your holiday baking , and soon you'll feel confident enough to start experimenting with making your own favorite recipes into healthier versions. In the meantime, add a few new desserts (like the ones we've included below) to your list of holiday pleasures. Embrace desserts ~ Every healthful meal plan deserves a little sweetness! And as you travel the path toward a healthier eating plan, take a rest from time to time, and let a little sweetness in.
TIRAMISU
CAKE 1 (18.25-ounce) package white cake
mix Preheat oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray. In a large bowl, combine the cake mix, 1 cup coffee, and the egg whites. Beat until well mixed and creamy. Gently fold in the chopped candy. Spread the batter evenly into the prepared pans. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; then remove from the pans and cool completely on wire racks. In a small bowl, mix together the sugar, cocoa, and remaining 1/2 cup coffee. Lay the bottom cake layer on a serving plate, and spoon half the cocoa mixture evenly over the cake layer. Frost the bottom layer with the Chocolate Cream Cheese Frosting (recipe below); then add the top layer. Spoon the remaining cocoa mixture onto the top layer, and ice the top and sides of the cake with the remaining frosting. Refrigerate until serving. Makes 16 Servings. Per Frosted Slice: 290 Cal; 10 g Total Fat (5 g Sat Fat): 45 g Carb; 15 mg Cholesterol; 319 mg Sodium; 4 g Protein; 1 g Dietary Fiber. Exchanges: 3 Starch (Other Carb); 2 Fats. CHOCOLATE CREAM CHEESE FROSTING 1/4 cup sugar In a mixing bowl, beat the sugar, chocolate syrup, and cream cheese until smooth. Fold in the whipped topping and vanilla until well combined. Proceed as directed with the recipe above.
ORANGE
CARAMEL FLAN 1/2 cup sugar, divided Preheat oven to 300°F. In a heavy, small saucepan, mix 1/4 cup sugar with the water. Cook over medium-low heat until the sugar dissolves, stirring frequently. Increase the heat, and boil without stirring until the sugar turns deep golden brown, swirling the pan occasionally. Immediately pour the caramel into six (6-ounce) custard cups. Carefully tilt the cups slightly, covering as much of the bottoms (but not the sides) as possible. Set the cups aside. In a large bowl, whisk the eggs, orange juice concentrate, and remaining 1/4 cup sugar. Gradually whisk in both the milks and the extracts. Divide the custard among the prepared cups. Place the cups in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the cups. Bake until the custards are set, about 80 minutes. Remove the cups from the water. Cover and refrigerate overnight. Run a small, sharp knife around the custard sides to loosen. Invert a custard onto each plate, or eat from the cup. Makes 6 Servings. Per Serving: 182 Cal; 3 g Total Fat (1 g Sat Fat); 30 g Carb; 109 mg Cholesterol; 116 g Sodium; 9 g Protein; 00 mg Fiber. Exchanges: 1 Starch (Other Carb); 1 Fruit; 1/2 Skim Milk; 1/2 Fat.
RAISIN
RICE PUDDING 3-1/2 cups nonfat milk In a 1-1/2 to 2-quart pan (preferably nonstick), combine 3 cups of the milk, rice and salt. Bring just to a very gentle boil over medium heat, stirring. Reduce heat to low, cover and simmer, stirring occasionally, until mixture is reduced to 2-3/4 cups, 45 minutes to 1 hour. In a bowl, beat eggs, sugar, remaining 1/2 cup milk, vanilla, and 1/4 teaspoon of the cinnamon until blended. Stir in raisins. Stir egg mixture into rice mixture. Bring just to a boil, then reduce heat and simmer, uncovered, until thickened, about 5 minutes. Stir in honey. Serve warm or chilled. Sprinkle with additional cinnamon just before serving. Makes 6 Servings. Per Serving: 213 Cal; 3 g Total Fat (1 g Sat Fat); 37 g Carb; 109 mg Cholesterol; 197 mg Sodium; 9 g Protein. Exchanges: 2 Starch; 1/2 Fat.
MEXICAN FLAN The Caramel: 3/4 cup sugar 1 quart whole milk Caramel Preparation: In a small, heavy skillet, heat the sugar in water. Continue cooking on low, shaking the pan gently as necessary, until all the sugar has melted. When the sugar is melted, increase the heat and cook, stirring constantly, until the sugar turns golden. Pour the caramel into a mold and quickly tip the mold in a circle until the bottom and about 2-inches up the sides is coated with the caramel. If the caramel thickens, gently heat the mold in a pan of hot water or, depending on what type of mold you are using, heat it over low heat until the caramel is liquid enough to coat the pan. Set aside. Custard Preparation: Place the milk, salt, sugar, and cinnamon in a 2-quart saucepan and slowly bring to a boil, stirring until the sugar dissolves. Lower the heat and simmer until the milk has reduced by about 2/3 cup. Cool to room temperature. Preheat the oven to 325°F. Beat the eggs and yolks and stir into the milk. Pour the mixture through a strainer into the prepared mold; place the mold in a pan filled with hot water 1/3 of the way up the outsides of the mold, and bake on the lowest shelf of the oven for about 2 hours, or until a toothpick or knife inserted in the center comes out clean. Remove the mold from the oven and allow it to sit in the hot water about 15 minutes. Remove the mold from the water and allow it to cool completely before placing in the refrigerator. Sprinkle with the grated orange rind and unmold onto a platter with a rim to hold the syrup. Serve in wedges with 2 tablespoons syrup over each serving. Makes 8 Servings. ImportantNote: Flan should be made one day ahead so that it has time to set and is easier to cut. Cholesterol Alert: If you're on a special menu plan for heart disease or high cholesterol, avoid this recipe! Per Serving With (2 Tbsp) Syrup: 263 Cal; 10 g Total Fat; 36 g Carb; 256 mg Cholesterol; 163 mg Sodium; 9 g Protein. Exchanges: 2 Bread/Starch; 1 Meat; 1/2 Milk; 2 Fats.
MEXICAN
COCOA CAKE 1 cup sifted cake flour Prepare Spiced Cream, if using, and refrigerate. In a small bowl, mix flour, cocoa, baking soda, baking powder, and cinnamon. In a large bowl, beat egg whites, brown sugar, yogurt, vanilla, and almond extract until well blended. Stir in flour mixture and beat just until evenly moistened. Pour batter into an 8-inch square nonstick (or spray-coated) baking dish or pan. Bake in a 350° oven until center of cake springs back when lightly pressed (30 to 40 minutes). Let cake cool in pan on a rack for 15 minutes; then invert it onto a serving plate. Serve warm or cool. If made ahead, wrap cooled cake airtight and store in a cool place until next day (freeze for longer storage). Just before serving, sift powdered sugar over cake. To serve, cut cake into wedges or rectangles. If desired, sift more powdered sugar over each serving, then top with Spiced Cream, if desired. Makes 8 Servings. Per Serving (without Spiced Cream): 227 Cal; 1 g Total Fat; 51 g Carb; 1 mg Cholesterol; 293 mg Sodium; 6 g Protein. Exchanges: 3 Bread/Starch; 1 Very Lean Meat. 1/4 cup nonfat milk Pour 1/4 cup nonfat milk into a small bowl of an electric mixer. Cover bowl, then freeze mixer beaters and bowl of milk until milk is slushy, about 30 to 45 minutes. In a small pan, sprinkle the gelatin over 1/4 cup cold water; let stand until gelatin is softened, about 3 minutes. Then stir mixture over low heat just until gelatin is dissolved. Remove from heat. Remove slushy milk from freezer and add gelatin, instant nonfat dry milk, sugar, vanilla and ground cinnamon. Remove beaters from freezer and beat on high speed until mixture holds soft peaks, about 5 to 10 minutes. Cover and refrigerate for at least 15 inutes or for up to 2 days. If needed, whisk or beat again before serving until cream holds soft peaks. Serve cold. Makes about 2 Cups. Per (1 Tablespoon) Serving: 10 Cal; 00 g Total Fat; 2 g Carb; 1 g Protein; Trace of Cholesterol; 9 mg Sodium. Exchanges: FREE!
BLACK
BOTTOM CRANBERRY PUDDING 2/3 cup chocolate wafer crumbs Combine wafer crumbs and margarine, stirring well. Press crumb mixture into bottom of an 8-inch square pan; set aside. Combine 1/4 cup plus 2 tablespoons sugar and water in a saucepan. Bring to a boil over medium heat. Add cranberries, and return mixture to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat; stir in jam. Cool. Spoon cranberry mixture into prepared crust. Place milk in a small saucepan; bring just to a boil over medium heat, stirring occasionally. Beat egg yolks and 1/4 cup sugar at high speed of an electric mixer until yolks are thick and pale, about 5 minutes. Gently fold flour into yolk mixture, using a large wire whisk. Gradually stir about 1/4 cup hot milk into yolk mixture; add to remaining hot milk, stirring constantly. Cook mixture over medium-low heat, stirring constantly, 1 minute or until thickened. Transfer to a large bowl; cool. Beat egg whites at high speed of mixer until soft peaks form. Gradually add remaining 2 tablespoons sugar, beating until stiff peaks form. Fold one-fourth of beaten egg white mixture into milk mixture; fold in remaining egg white mixture. Pour egg white mixture over cranberry mixture in pan. Bake at 375°F for 20 minutes or until puffed and golden. Sprinkle with powdered sugar. Makes 8 Servings. Per Serving: 210 Cal; 5 g Total Fat (1 g
Sat Fat); 36 g Carb; 62 mg Cholesterol; 113 mg Sodium; 5 g Protein. Exchanges: 1-1/2
Starch/Other Carb; 1/2 Fruit; 1 Very
ALMOND
CRÉME CARAMEL 1/2 cup sugar Pour sugar into a 9-inch round cakepan; cook over medium heat 6 minutes, or until sugar dissolves and is golden, shaking pan occasionally with tongs. Immediately remove from heat; set aside. Beat eggs in a medium bowl with a wire whisk until foamy. Add vanilla and next 3 ingredients, stirring with whisk; stir in 1/4 cup almonds. Pour into prepared cakepan; cover with aluminum foil, and place in a large shallow ovenproof pan. Place pan in oven; add water to large pan to a depth of 1-inch. (Note: Aluminum foil should not touch water). Bake at 350°F for 55 minutes or until a knife inserted in center comes out clean. Remove cakepan from water; place on a wire rack. Remove foil. Cool custard in cakepan 30 minutes. Loosen edges with a knife. Place a serving plate upside down on cakepan; invert onto plate, allowing syrup to drizzle over custard. Sprinkle with chopped almonds, if desired. Makes 9 Servings. Per Serving: 253 Cal; 4 g Total Fat (1 g Sat Fat); 43 g Carb; 100 mg Cholesterol; 118 mg Sodium; 10 g Protein. Exchanges: 3 Starch/Other Carb; 1/2 Skim Milk; 1/2 Very Lean Meat; 1 Fat.
HOLIDAY
CAKE WITH DRIED FRUIT Vegetable cooking spray *Note: You can substitute two (8-ounce) bags dried mixed fruit for peaches, dates, pears, cranberries, and cherries, if desired. Coat a 12-cup Bundt pan with cooking spray, and set aside. Preheat oven to 350°F. Sift together flour, cornstarch, and salt twice. Combine 1/4 cup flour mixture, dried peaches, and next 4 ingredients, tossing to coat. Set aside remaining flour mixture. Combine sugar and next 4 ingredients in a bowl; beat at medium speed of an electric mixer until well blended (about 5 minutes). Add eggs and egg whites, one at a time, beating well after each addition. Combine sour cream and baking soda, stirring well. Add reserved flour mixture to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix well after each addition. Gently fold in dried fruit mixture. Pour batter into prepared pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes; remove from pan. Cool completely on wire rack. Dust cake with powdered sugar. If desired, garnish with lemon rind curls and sweet cherries. Yield: 24 Servings. Per Serving: 259 Cal; 7 g Total Fat (2.5 g Sat Fat); 44 g Carb; 44 mg Cholesterol; 183 mg Sodium; 5 g Protein. Exchanges: 2 Starch; 1 Fruit; 1-1/2 Fat.
BRANDIED PUMPKIN-ICE
CREAM PIE 1-1/2 cups graham cracker crumbs *See Index (Diabetes & Cooking With Alcohol) for substitutions for brandy. Combine first 4 ingredients; toss with a fork until dry ingredients are moistened. Press onto bottom and up sides of a 9-inch pie plate coated with nonstick cooking spray. Bake in 350°F preheated oven for 10 minutes; cool on a wire rack. Combine pumpkin and next 5 ingredients in a large bowl; stir well. Stir in brandy, if desired. Fold in ice cream to create a marbled effect. Spoon pumpkin mixture into prepared crust. Cover loosely, and freeze at least 8 hours. Place pie in refrigerator 20 minutes before serving to soften. Position knife blade in food processor bowl; add pecans and malted milk powder. Process until ground. Sprinkle pecan mixture around edge of pie. Yield: 8 Servings. Per Serving: 246 Cal; 7 g Total Fat (2 g Sat Fat); 43 g Carb; 10 mg Cholesterol; 194 mg Sodium; 5 g Protein. Exchanges: 3 Starch; 1-1/2 Fats.
CARAMEL-KAHLÚA
SQUARES 1/4 cup plus 1 Tbsp chocolate wafer crumbs
(about 6 wafers) Combine wafer crumbs and margarine, stirring well. Sprinkle half of crumb mixture over bottom of an 8-inch square pan coated with cooking spray. Stir Kahlúa into ice cream. Spread half of ice cream mixture into prepared pan. Combine caramel syrup and coffee; drizzle half of caramel mixture over ice cream mixture in pan. Freeze until firm. Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Yield: 9 Servings. Per (1 Square Serving): 201 Cal; 5 g Total Fat; (2.5 g Sat Fat); 35 g Carb; 15 mg Cholesterol; 126 mg Sodium; 4 g Protein. Exchanges: 2 Starch; 1 Fat.
LEMON CREAM
TART 1 egg white Combine first 3 ingredients; beat at high speed of an electric mixer until blended. Add wafer crumbs; toss with a fork until moistened. Press crumb mixture into bottom and up sides of a 9-inch round tart pan coated with cooking spray. Bake at 325°F for 15 nminutes or until lightly browned. Cool on a wire rack. Combine eggs, milk, and lemon rind, stirring well; gradually add lemon juice, stirring with a wire whisk until blended. Pour mixture into prepared crust. Bake at 325° for 30 minutes or until filling is set. Cool completely. Dollop whipped topping around edge of tart. If desired, garnish with lemon rind strips and mint leaves. Yield: 10 Servings. Per Serving: 256 Cal; 8 g Total Fat (3 g Sat Fat); 41 g Carb; 71 mg Cholesterol; 159 mg Sodium; 7 g Protein. Exchanges: 3 Starch; 2 Fats.
QUICK
ITALIAN CREAM CAKE 1 (18.25-ounce) package white cake
mix Preheat oven to 350°F. Coat a 13- x 9- x 2-inch pan with nonstick cooking spray. In a large mixing bowl, combine the cake mix, buttermilk, egg whites, egg and oil, beating until well mixed. In a small mixing bowl, combine the brown sugar, coconut, and pecans; set aside. Spread half the batter in the bottom of the prepared pan; sprinkle with the brown sugar mixture and carefully top with the remaining batter, spreading it out. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool, and spread with the Cream Cheese Frosting (see recipe below. Makes 24 Servings. Per Serving with Frosting: 236 Cal; 8 g Total Fat (3 g Sat Fat); 39 g Carb; 15 mg Cholesterol; 211 mg Sodium; 2 g Protein. Exchanges: 3 Starch/Other Carb; 2 Fat. 1 (8-ounce) package reduced-fat
cream cheese, softened In a medium mixing bowl, beat the cream cheese and margarine together. Blend in the confectioners' sugar, mixing well. Add the vanilla, mixing well again.
MALIBU
BROWNIE TORTE 1/2 (20.5-ounce) package low-fat fudge
brownie mix Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use. Pour batter into a 9-inch springform pan coated with cooking spray. Bake at 350°F for 15 minutes or until edges pull away from pan slightly. Let cool in pan on a wire rack. Spread 1/2 cup fudge topping over brownie. Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well. Spread ice cream mixture over brownie. Freeze 2 hours or until firm. To serve, remove torte from pan. Drizzle remaining 1/2 cup fudge topping over torte. Sprinkle with coconut. Garnish each slice with a strawberry fan, if desired. Yield: 12 Servings. Per Serving: 321 Cal; 8 g Total Fat (4 g Sat Fat); 56 g Carb; 9 mg Cholesterol; 211 mg Sodium; 6 g Protein; 2 g Fiber. Exchanges: 4 Starch; 2 Fats.
EGGNOG
DESSERT 1 quart canned eggnog, divided Combine 1 cup eggnog and sugar in a heavy saucepan. Sprinkle gelatin over mixture; let stand 1 minute. Cook over low heat, stirring until sugar and gelatin dissolve (about 4 minutes). Stir in rum extract and remaining 3 cups eggnog. Cover and chill until consistency of unbeaten egg white. Fold in 2 cups whipped topping. Spoon into individual dishes. Dollop or pipe with remaining 2/3 cup whipped topping; sprinkle with nutmeg. Yield: 10 Servings. Per Serving: 182 Cal; 9 g Total Fat (6 g Sat Fat); 20 g Carb; 60 mg Cholesterol; 78 mg Sodium; 5 g Protein. Exchanges: 1 Other Carb; 2 Fat.
PRUNE
& ARMAGNAC CAKE 1 cup pitted prunes, quartered Combine prunes and Armagnac or Cognac in a small bowl and macerate for 2 hours, stirring occasionally. Drain, reserving the liquid. Preheat oven to 350°F. Lightly oil an 8-inch round cake pan or coat it with nonstick cooking spray. Line the bottom of the pan with a circle of parchment or wax paper. Lightly oil the paper or coat it with nonstick cooking spray and dust the pan with a little cornmeal, shaking out the excess. In a small bowl, combine cornmeal, flour, baking powder and salt. In a large mixing bowl, whisk together sugar, oil and butter until well combined. Add egg and egg white, whisking until just combined. Stir in yogurt, vanilla and 1 tablespoon of the reserved prune-soaking liquid. (Set aside the remainder for brushing the top of the cake). Fold in the dry ingredients until just combined. Pour the batter into the prepared pan and scatter the reserved prunes over the top. Bake for 20 to 25 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack. Invert the cake, peel off the paper, and place right-side up on a serving plate. Brush the top of the cake with the remaining prune-soaking liquid and serve warm. Makes 8 Servings. Per Serving: 232 Cal; 6 g Total Fat; 35
g Carb; 31 mg Cholesterol; 79 mg Sodium; 3 g Protein. Exchanges:
RICOTTA
CHEESECAKE Crust: 2-1/2 Tbsp Grape-Nuts or Cheerios cereal Filling: 1 Tbsp pine nuts To Make Crust: Preheat oven to 325°F. Lightly oil or spray an 8-inch springform pan with nonstick cooking spray. In a food processor, combine cereal, walnuts, sugar and cinnamon; process until fine crumbs form. Place the crumb mixture in the prepared pan; tilt and rotate the pan to coat the bottom and sides. Tap the pan on the counter to evenly distribute the crumbs. Set aside. To Make Filling: In a small dry skillet over low heat, stir pine nuts until lightly toasted, about 3 minutes. Transfer to a plate and set aside to cool. In a small saucepan, combine raisins and apricots with rum, kirsch or juice; warm gently over low heat but do not boil. (Alternatively, warm in a microwave oven). Let plump for about 20 minutes. Drain. In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add sugar and beat until creamy. Add ricotta, yogurt, flour, egg, egg whites, lemon juice, lemon zest and salt, beating until thoroughly blended. (Alternatively, mix ingredients in a food processor). Stir in the drained plumped fruit. Transfer the batter to the prepared pan. Sprinkle with reserved pine nuts and bake for about 55 minutes, or until puffed at the edges but still slightly wobbly in the center. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes longer. Remove the cheesecake from the oven and let it cool completely on a wire rack. Remove the outer ring of the pan. Serve at room temperature or refrigerate, covered, for up to 2 days. Makes 8 Servings. Per Serving: 270 Cal; 8 g Total Fat (5 g Sat Fat); 36 g Carb; 47 mg Cholesterol; 194 mg Sodium; 11 g Protein. Exchanges: 1-1/2 Other Carb; 1/2 Fruit; 1 Lean Meat; 2 Fat.
ITALIAN
CORNMEAL CAKE 3/4 cup all-purpose white flour Preheat oven to 350°F. Lightly oil or spraycoat an 8-inch springform pan or deep 8-inch round cake pan. Dust it with flour, tapping out the excess. In a small bowl, stir together flour and cornmeal; set aside. Separate egg yolks and whites into two mixing bowls. Beat the yolks with an electric mixer on low speed until blended; gradually beat in 1/2 cup of the sugar and continue beating on high speed until the yolks are thick and pale, about 3 minutes. Beat in lemon and orange zests and vanilla. With clean beaters, beat the egg whites on low speed just until foamy; increase speed to high. When the whites begin to form soft peaks, gradually add the remaining 1/4 cup sugar, beating until the whites are stiff and glossy. With a large rubber spatula, gently fold the whites into the beaten yolks. Then gently fold in the reserved dry ingredients just until combined. Transfer the batter to the prepared pan, smoothing the top. Bake for 25 to 30 minutes, or until the center is puffed and springs back when lightly pressed. Loosen the edges and unmold the cake onto a wire rack; let cool completely. With a long serrated knife, cut the cake horizontally into two layers. Set the bottom layer on a serving plate and spread with orange marmalade. Replace the top layer and dust with confectioners' sugar. Makes 8 Servings. Per Serving: 220 Cal; 3 g Total Fat (1 g Sat Fat); 44 g Carb; 107 mg Cholesterol; 35 mg Sodium; 5 g Protein. Exchanges: 3 Starch; 1 Very Lean Meat; 1/2 Fat.
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