Printer Friendly

150 desserts averaging less then 200 calories a serving.

150 desserts averaging less than 200 calories a serving

Can you really have your cake and eat it,too? With the help of Sunset's new cook book, Light Desserts (Lane Publishing Company, Menlo Park, Calif., 1987; $6.95), the answer is yes.

Among the approximately 150 dessertrecipes assembled by the editors of Sunset Magazine and Sunset Books, the most lavish weigh in at just 300 calories a portion. Most recipes are less than 200, with a satisfying group dipping even lower. And all this is accomplished without using reduced-calorie ingredients.

For other dietary concerns, a nutritionalanalysis gives you per-serving counts on protein, carbohydrates, total fat, cholesterol, and sodium for each recipe.

The opening chapter appeases traditionalists--those who yearn for cakes, pies, cookies. Not surprisingly, fruit is an important ingredient in many of the desserts, and it dominates the book's longest chapter. Souffles and puddings join forces in another chapter, followed by desserts to freeze. The collection concludes with drinks that can be served as desserts.

On page 144, we offer three recipes fromLight Desserts. Let your will power relax as you try them.

Ricotta Cheesecake

Preparation time: 15 to 20 minutes

Baking time: 55 to 60 minutes

Chilling time: 2 to 3 hours

Calories per serving: 206

2 teaspoons butter or margarine, atroom temperature

1/4 cup toasted wheat germ

3 large eggs

1 1/2 pounds (3 cups) ricotta cheese

2/3 cup sugar

1/3 cup sour cream

1/3 cup cornstarch

1 teaspoon baking powder

1 teaspoon vanilla

3 tablespoons butter or margarine,melted and cooled

2 teaspoons grated lemon peel

2 cups fresh fruit, such asraspberries, strawberries, and/or sliced peaches or nectarines

Mint sprigs (optional)

Spread the 2 teaspoons of room-temperaturebutter over bottom and sides of a 9-inch cake pan with a removable bottom, then sprinkle with wheat germ. Set aside.

In a food processor or blender (or in largebowl of an electric mixer), combine eggs, ricotta cheese, sugar, and sour cream. Whirl (or beat) until smooth. Stir together cornstarch and baking powder; add to cheese mixture along with the vanilla, melted butter, and lemon peel. Whirl (or beat) until well blended. Pour into prepared pan.

Bake in a 325| oven until cake looks firmwhen gently shaken, 55 to 60 minutes. Let cool on a rack, then cover and refrigerate until cold.

To serve, remove pan sides. Arrange someof fruit on top of cake; garnish with mint. Offer remaining fruit to accompanying individual servings. Makes 12 servings.

Per serving: 9 grams protein, 18 gramscarbohydrates, 11 grams total fat, 98 milligrams cholesterol, 163 milligrams sodium.

Oranges in Ginger Champagne

Preparation time: 30 to 40 minutes

Chilling time: 4 to 5 hours

Calories per serving: 207

3/4 cup each sugar and water

2 tablespoons minced crystallizedginger

4 large oranges

1 bottle (750 ml.) dry champagne or3 to 4 cups ginger ale

In a 2- to 3-quart pan, combine sugar,water, and ginger. Stir over medium heat until sugar dissolves, then bring to a boil over high heat and continue to boil, uncovered, for 5 minutes. Let cool, then refrigerate until cold or up to 1 day.

Using a sharp knife, cut peel and all whitemembrane from oranges. Hold oranges over pan of cold ginger syrup to catch juice; cut segments free, lift out and add to cold syrup. Stir gently. Cover and refrigerate for about 3 hours.

To serve, spoon oranges and syrup equallyinto 6 to 8 champagne or wine glasses. Pour champagne over fruit to fill glasses. Makes 6 to 8 servings.

Per serving (8 portions): .76 gram protein,37 grams carbohydrates, .19 gram total fat, 0 milligrams cholesterol, 7 milligrams sodium.


Preparation time: 5 to 10 minutes

Calories per serving: 68

2 large eggs

1/4 cup sugar

1 cup fruity white wine (such asGewurztraminer, Chenin Blanc, or Johannisberg Riesling)

In a 2 1/2- to 3-quart pan, combine eggs,sugar, and wine. Set over high heat and beat constantly with a portable electric mixer until mixture is foamy and has increased 3 to 4 times in volume, about 5 minutes. Pour into wine glasses at once to sip. Makes 6 to 8 servings.

Per serving (8 portions): 2 grams protein,8 grams carbohydrates, 1 gram total fat, 68 milligrams cholesterol, 19 milligrams sodium.

Photo: Ricotta gives this smooth, calorie-light cheesecake a refreshing finish. Summer nectarines and raspberries embellish it

Photo: Effervescing champagne swirls around chilled orangesegments in a cool, sweet ginger syrup
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:includes recipes
Date:Jul 1, 1987
Previous Article:Dynamite dogs; they're frankfurters you grind, pack with a wallop of seasoning.
Next Article:Russian is bland, French is aromatic ... know the tarragons.

Related Articles
New game plans for cooking light.
Life in the fat lane.
Let them eat cake.
Pastry Chef Extraordinaire Gale Gand Unveils Four Original SPLENDA(R) Recipes For Holiday Baking Season; Easy to Make Culinary Creations Offer...
Chef Kevin Rathbun Dishes Out Low Sugar Grilling Tips for the Ultimate Summertime Celebration.
Do you make a great healthy dessert?

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters