Chocolate Espresso Pots de Creme, & Mascarpone-Espresso Parfait (with dark chocolate cake)http://tartelette.blogspot.com/2008/01/espresso-chocolate-trio.html
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Oh man, this looks great - Espresso Trio: Eclairs With Dark Chocolate Espresso Mousse,
- Thread starter meryl
- Start date
cynupstateny
Well-known member
Think I can make this for my "thing" on Saturday and pass it off as low fat, low
cal and healthy?
cal and healthy?
cynupstateny
Well-known member
Nope- still searching. Maybe the spice cake with maple cream icing but I did one not too long ago.
REC: Low-fat Orange and Almond Cream Cheese Pie
This looks good, and easy. smileys/smile.gif I'm sure you could sub Splenda for the 3 tbs sugar
Low-fat Orange and Almond Cream Cheese Pie
Bon Appétit | March 1996
This dessert tastes indulgent, but it's made with nonfat cottage cheese, nonfat cream cheese and evaporated skim milk.
Serves 10
Crust
Nonstick vegetable oil spray
1 3/4 cups low-fat granola
1/2 cup blanched slivered almonds (about 2 ounces)
1/4 cup plus 1 tablespoon orange juice
1 tablespoon honey
Filling
1/2 cup orange juice
1 envelope unflavored gelatin
1 16-ounce container nonfat cottage cheese
4 ounces nonfat cream cheese, room temperature
1/4 cup canned evaporated skim milk
3 tablespoons sugar
2 tablespoons honey
1/2 teaspoon almond extract
4 oranges
1/4 cup apricot preserves
1 tablespoon sliced almonds, toasted
For Crust:
Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
For Filling:
Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes.
Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
Cut peel and white pith from oranges.
Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.
Per Serving: calories 247; total fat 6 g; saturated fat, 3 g; cholesterol, 0
This looks good, and easy. smileys/smile.gif I'm sure you could sub Splenda for the 3 tbs sugar
Low-fat Orange and Almond Cream Cheese Pie
Bon Appétit | March 1996
This dessert tastes indulgent, but it's made with nonfat cottage cheese, nonfat cream cheese and evaporated skim milk.
Serves 10
Crust
Nonstick vegetable oil spray
1 3/4 cups low-fat granola
1/2 cup blanched slivered almonds (about 2 ounces)
1/4 cup plus 1 tablespoon orange juice
1 tablespoon honey
Filling
1/2 cup orange juice
1 envelope unflavored gelatin
1 16-ounce container nonfat cottage cheese
4 ounces nonfat cream cheese, room temperature
1/4 cup canned evaporated skim milk
3 tablespoons sugar
2 tablespoons honey
1/2 teaspoon almond extract
4 oranges
1/4 cup apricot preserves
1 tablespoon sliced almonds, toasted
For Crust:
Preheat oven to 400°F. Spray 9-inch-diameter springform pan with nonstick vegetable oil spray. Coarsely grind granola and blanched slivered almonds in processor. Transfer mixture to medium bowl. Stir in orange juice and honey. Press mixture onto bottom of prepared springform pan. Bake until crust is set and beginning to color, about 10 minutes. Transfer springform pan to rack and cool crust completely.
For Filling:
Stir orange juice and gelatin in heavy small saucepan over low heat until gelatin dissolves, about 3 minutes.
Remove from heat. Puree cottage cheese, cream cheese, evaporated milk, sugar, honey and almond extract in blender until very smooth. Transfer to large bowl. Stir in gelatin mixture. Pour filling into crust. Cover and refrigerate overnight. (Cheese pie can be prepared 1 day ahead. Keep refrigerated.)
Cut peel and white pith from oranges.
Cut oranges crosswise into 1/4-inch-thick rounds. Cut each round in half. Drain orange pieces on several layers of paper towels. Arrange oranges decoratively over top of cheese pie. Stir apricot preserves in heavy small saucepan over low heat until melted. Brush oranges with apricot glaze. Sprinkle pie with almonds and serve.
Per Serving: calories 247; total fat 6 g; saturated fat, 3 g; cholesterol, 0