Desserts
Almond Cherry Biscotti
Start to Finish: 1 hour 15 minutes Yield: 3 dozen cookies (2 cookies per serving)
| ¾ cup | unbleached all-purpose flour |
| ½ cup | whole-wheat pastry flour |
| ½ cup | sugar |
| 1 teaspoon | baking powder |
| ¼ teaspoon | salt |
| ½ cup | almonds, slivered, toasted |
| ½ cup | dried cherries |
| 1 | egg |
| 1 | egg white |
| ½ teaspoon | lemon zest or orange zest |
| ½ teaspoon | vanilla |
| 1 tablespoon | yogurt |
- Preheat oven to 325° Line sheet pan with parchment paper.
- Combine the flours, sugar, baking powder, and salt in a bowl. Add the nuts and dried fruit.
- In a separate bowl, whisk together the egg, egg white, zest, vanilla, and yogurt. Slowly add the egg mixture to the flour mixture; mix until well blended into a sticky, moist dough, 1–2 minutes.
- To shape: Slightly wet your hands, and place the dough onto the prepared baking sheet. Shape the dough into two 2¼-inch by 10-inch rectangles, wetting your hands as needed. Press and shape the dough as evenly as possible.
- Bake for 25 minutes or until the dough is golden brown on top and slightly dark around the edges. Cool for 15 minutes.
- Transfer the biscotti to a cutting board, removing it from the parchment with a large metal spatula if necessary. Using a serrated knife, cut the biscotti crosswise into 1/3-inch-thick slices. Return the slices to the baking sheet, arranging them cut side down.
- Bake until the biscotti are light golden brown and feel dry, 12–14 minutes. Transfer to a rack to cool.
- They will crisp up as they dry. Store in an airtight container.
Culinary Note:
Do not mix the eggs and yogurt until just adding to the dry ingredients or the eggs will curdle from the acid in the yogurt.
Variations:
Replace almonds with other nuts such as pine nuts, walnuts, or pistachios.
Replace cherries with other dried fruits such as cranberries, apricots, pears, or apples.
Nutrition Facts per Serving:
80 calories, 2 g protein, 7.5 g fat (.1 g saturated fat), 14 g carbohydrate, 1 g fiber, 8 mg cholesterol, 58 mg sodium, 4 glycemic load
Chocolate-Chip Meringue Cookies
Start to Finish: 1 hour 15 minutes Yield: 4 dozen (2 cookies per serving)
| 3 | large egg whites |
| ¼ teaspoon | cream of tartar |
| ¼ teaspoon | salt |
| ½ cup | sugar |
| 3 tablespoons | unsweetened cocoa |
| 3 tablespoons | semisweet chocolate minichips |
- Preheat oven to 300°F.
- Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Sift cocoa over egg white mixture; add chocolate chips, and gently fold in.
- Cover a baking sheet with parchment paper; secure to baking sheet with masking tape. Drop batter by level tablespoonfuls or use a piping bag to pipe onto prepared baking sheet. Bake for 50 minutes to 1 hour or until crisp. Cool on pan on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container.
Culinary Notes:
Make sure the egg whites are yolk-free and that your bowl and whisk are free from any fat. The tiniest bit of fat or egg interferes with the formation of the foam.
Once the eggs are separated, let sit at room temperature for 30 minutes. Room-temperature egg whites will whip up faster.
Do not stop halfway through the process of beating the eggs or the meringue will be flat.
Soft peaks: When the beaters are lifted from the egg whites, the whipped egg whites will form peaks with tips that curl over.
Stiff peaks: When the beaters are lifted from the egg whites, the whipped egg whites will stand straight up.
Nutrition Facts per Serving:
25 calories, 1 g protein, 0 g fat (0 g saturated fat), 6 g carbohydrate, 0 g fiber, 0 g cholesterol, 60 mg sodium, 1.5 glycemic load
Spiced Ginger Cookies
Start to Finish: 30 minutes, plus 3 hours to chill Yield: 4 dozen cookies (2 cookies per serving)
| ¾ cup | whole-wheat pastry flour |
| 1 cup | unbleached all-purpose flour |
| 1 tablespoon | bran |
| 1½ teaspoons | ground ginger |
| 1 teaspoon | ground cinnamon |
| ¼ teaspoon | ground nutmeg |
| ½ teaspoon | baking soda |
| ¼ teaspoon | salt |
| ¼ teaspoon | freshly ground black pepper |
| ¼ cup | unsalted butter, completely softened at room temperature |
| ⅓ cup | packed dark brown sugar |
| 1¼ cup | nonfat yogurt |
| 1 large | egg yolk |
| 3 tablespoons | molasses |
- Combine the flours, bran, ginger, cinnamon, nutmeg, baking soda, salt, and pepper in a medium bowl.
- In a stand mixer bowl or using a hand mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the yogurt, egg yolk, and molasses and mix until well blended, about 1 minute.
- Add the flour mixture to the butter mixture and mix on medium-low speed until the dough is well blended.
- Place the dough onto an unfloured work surface; gently knead until it comes together. Shape into two 9-inch-long logs about 1 inch in diameter. Wrap in plastic. Refrigerate until firm, about 3 hours.
- Preheat the oven to 350°F. Line two large sheet pans with parchment or nonstick baking liners.
- Unwrap the dough and use a thin, sharp knife to cut the logs into ¼-inch slices. Arrange the slices about 1 inch apart on the prepared sheet pans. Bake one sheet at a time until the cookies are slightly brown on the bottoms and around the edges, 8 to 10 minutes. Place sheet pan on a rack to cool for 10 minutes. Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.
Culinary Notes:
This dough needs to chill for a few hours so it will slice thinly and bake evenly. If not given time to chill, the dough may be too sticky to handle and will spread when baking.
The ginger flavor intensifies over time. These cookies will hold well in an airtight container. The dough also freezes well.
Nutrition Facts per Serving:
80 calories, 1.5 g protein, 2.5 g fat (1.2 g saturated fat), 12 g carbohydrate, 6 g fiber, 14 mg cholesterol, 60 mg sodium, 4 glycemic load
Cherry Almond Clafoutis
Start to Finish: 1 hour 20 minutes Yield: 12 servings
| Nonstick cooking spray as needed | |
| 1 tablespoon | flour |
| 3 cups | small fresh cherries (about 1 pound), pitted |
| ½ cup | sliced almonds, toasted |
| 3 | large eggs |
| ½ cup | sugar |
| 3 tablespoons | whole-wheat all-purpose flour |
| ¾ cup | low-fat milk |
| ½ teaspoon | vanilla |
| 1 pinch | salt |
- Preheat oven to 375°F.
- Spray a 9-inch cast-iron skillet or gratin dish. Sprinkle with ½–1 tablespoon flour just to coat. Turn pan upside down and pat out excess flour.
- Sprinkle cherries and half the almonds over the bottom of the pan.
- Combine remaining ingredients in a mixing bowl, and using a hand mixer or stand mixer, whisk for 5 minutes, or until slightly aerated. Pour over cherries and almonds.
- Bake for 20 minutes; sprinkle with remaining almonds. Bake 20–25 minutes more until puffed and golden-brown and a toothpick inserted in the center comes out clean.
- Transfer to a rack and let cool for 30 minutes. Serve warm or at room temperature, spooned onto individual serving plates.
Variations:
Replace cherries with blueberries, peaches, or other fruits, but do not use high-acid fruits such as citrus or pineapple.
Replace almonds with hazelnuts, pistachios, or walnuts.
Nutrition Facts per Serving:
112 calories, 3.5 g protein, 3 g fat (.5 g saturated fat), 18 g carbohydrate, 1 g fiber, 50 mg cholesterol, 60 mg sodium, 8 glycemic load
Flourless Chocolate Cake
Start to Finish: 1 hour Yield: 12 servings
| 4 ounces | good-quality bittersweet chocolate (72% cacao), in small pieces |
| ¼ cup | butter |
| ¼ cup | nonfat yogurt |
| 3 | eggs |
| ⅓ cup | white sugar |
| ¼ teaspoon | salt |
| ½ teaspoon | vanilla |
| 1¼ cups | finely chopped almonds |
| 1 tablespoon | powdered sugar |
| 3 cups | fresh raspberries, blueberries, or strawberries |
- Preheat oven to 325°F. Spray a 9-inch round cake pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and spray again on top of the parchment paper. Place chocolate and butter in a bowl. Place over a pot of barely simmering water. Gently heat until the chocolate is melted. Whisk in yogurt and set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer until thick and fluffy, about 4 minutes on high speed. Stir in salt and vanilla. Add nuts; then gently fold in chocolate. Do not overmix. Pour into prepared pan. Bake 30–35 minutes or until a toothpick inserted in the center of the cake comes out clean. Dust with powdered sugar and serve with ¼ cup of fresh seasonal fruit.
Culinary Notes:
Do not melt the chocolate over boiling water or the chocolate may scorch. Gentle heat is best, and stir periodically.
Whip the eggs and sugar until light in color and full of air. This leavens the cake and gives it a light texture.
Gluten-Free Option
Variations:
Replace almonds with ground pistachios.
Replace almonds with ground hazelnuts.
Nutrition Facts per Serving:
207 calories, 5 g protein, 14 g fat (5 g saturated fat), 17 g carbohydrate, 4 g fiber, 63 mg cholesterol, 97 mg sodium, 5.8 glycemic load
Gluten-Free Pie Dough
Start to Finish: 10 minutes, plus 60 minutes to chill Yield: 1 15-inch piecrust circle, 8 servings
| ½ cup | brown rice flour |
| ½ cup | white rice flour (Asian, nonglutinous) |
| ½ cup | tapioca starch |
| ¼ cup | potato starch |
| 1 pinch | salt |
| 1 teaspoon | sugar |
| 2 teaspoons | xanthan gum |
| 2 tablespoons | cold butter, cut in ¼-inch pieces |
| 2 tablespoons | canola or safflower oil, cold |
| 1 | egg |
| 1 teaspoon | white vinegar |
| 3 tablespoons | cold water |
| Parchment paper | |
| Nonstick cooking spray |
- Combine the rice flours, starches, salt, sugar, and xanthan gum. Cut in the cold butter with a pastry cutter or fork until it is the size of chocolate chips, not too small.
- Combine oil, egg, vinegar, and water; add to flour mixture. Mix enough to bring the dough together. Knead 1 minute. Gather dough into a ball and form a flat disk. Wrap in plastic wrap and chill in refrigerator for 30 minutes or overnight.
- To roll: Lightly spray 2 half-sheets of parchment paper (12 inches by 14 inches) with cooking spray. Place pie dough between the 2 sheets of parchment and roll pie crust 1/8 inch thick. To prevent sticking, periodically peel the parchment papers from the dough and then replace dough between them. Once the dough is the desired thickness, remove top sheet, keeping the pie crust on the bottom sheet of parchment paper. Place on a sheet pan for a galette, or flip dough over into a pie pan and peel off the parchment. Gently press into the pie pan. Chill for 30 minutes prior to baking.
Culinary Notes:
Do not overwork the dough or the crust will be tough. Add only enough water so the dough comes together. It should barely hold together and not be wet.
Nutrition Facts per Serving:
180 calories, 2 g protein, 6 g fat (1.5 g saturated fat), 28 g carbohydrate, 1.5 g fiber, 35 mg cholesterol, 100 mg sodium, 15 glycemic load
Graham Cracker Tart Crust
Start to Finish: 20 minutes Yield: 1 9-inch tart shell (12 servings)
¾ cup graham cracker crumbs
¼ cup almonds, finely ground
1 tablespoon oat bran
2 teaspoons sugar
1 tablespoon butter, soft or melted
1 tablespoon nonfat yogurt
1 pinch salt
Nonstick cooking spray
- Preheat oven to 350°F.
- Combine all ingredients in a bowl. Mix well.
- Spray a 9-inch tart shell with a removable bottom with cooking spray. Pour crust mixture into the tart shell. Place a piece of plastic wrap on top and firmly press the crust into a thin, even layer on the bottom and sides of the tart shell.
- Bake for 10 minutes or until just slightly toasted.
Culinary Notes:
Using the plastic wrap, press crust evenly into the tart shell, making sure to press into the corners. If the shell is not firmly pressed into the pan, it is likely to crumble once removed from the pan.
To remove the tart from the pan, gently push the bottom of the tart shell from the mold. Use 1 or 2 large offset spatulas to slide the tart onto a flat plate.
Nutrition Facts per Serving:
45 calories, 2 g protein, 2.5 g fat (.75 g saturated fat), 5.5 g carbohydrate, .5 g fiber, 2.5 mg cholesterol, 39.5 mg sodium, 2 glycemic load
Whole-Wheat Pie Dough or Galette Crust
Start to Finish: 10 minutes, plus 30 minutes to chill Yield: 1 1-inch pie crust (serves 12)
½ cup whole-wheat pastry flour
½ cup unbleached all-purpose flour
1 teaspoon sugar
¼ teaspoon baking powder
2 tablespoons oat bran or wheat bran
1 pinch salt
2 tablespoons cold butter, cut in ¼-inch pieces
2 tablespoons canola or safflower oil, cold
½ teaspoon white vinegar
2–4 tablespoons cold water
Parchment paper
Nonstick cooking spray
- Mix the flours, sugar, baking powder, oat bran, and salt in a large bowl. Cut in the cold butter with a pastry cutter or fork until it is the size of mini chocolate chips.
- Stir in oil and vinegar. Add just enough cold water to bring the dough together. It should still be a little dry.
- Gather dough into a ball and form a flat disk. Wrap in plastic wrap and chill in refrigerator for 30 minutes or overnight.
- To roll: Lightly spray 2 half-sheets of parchment paper (12–14 inches) with cooking spray. Place pie dough between the 2 sheets of parchment and roll 1/8 inch thick. To prevent sticking, periodically peel the parchment papers from the dough and then replace dough between them. Once the dough is the desired thickness, remove top sheet of parchment paper, keeping the pie crust on the bottom sheet. Place on a sheet pan for a galette, or flip the dough over into a pie pan and peel off the parchment; gently press into the pie pan. Chill for 30 minutes before baking.
Culinary Notes:
Do not overwork the dough or the crust will be tough. After you add the water, the dough should barely hold together and not be wet.
Nutrition Facts per Serving:
60 calories, 1 g protein, 4.5 g fat (1.2 g saturated fat), 8 g carbohydrate, 1 g fiber, 5 mg cholesterol, 60 mg sodium, 1 glycemic load
Mango Apple Granita with Basil
Start to Finish: 4 hours to overnight Yield: 4 servings
2 cups mango, frozen or fresh, peeled, cut in 1-inch chunks
½ cup apple juice
½ cup water
1 tablespoon lemon juice
1 pinch salt
⅓ cup agave syrup
4 large basil leaves
- Combine all ingredients in a blender. Blend until smooth and the basil is in small pieces.
- Pour into a 9-inch by 13-inch glass or metal pan. Place pan on a level surface in the freezer. Freeze, stirring and scraping with a large fork every 30 minutes, moving the frozen edges to the center and breaking up any lumps. Continue to do this until the granita is firm, but not frozen solid, approximately 3 hours depending on how deep the granita mixture is in the pan and how cold your freezer is.
- Cover the pan with plastic and freeze overnight. When ready to serve, place a fork at the top of the dish and pull it toward you in rows. Move from one end of the pan to the other; rotate the pan and repeat.
- Serve immediately in chilled bowls.
Variations:
Substitute mint, Thai basil, lemon verbena, or rosemary for the basil. Add just enough to flavor the granita, as rosemary can be overpowering.
Substitute fresh or frozen peaches or nectarines for the mangos.
Nutrition Facts per Serving:
75 calories, .5 g protein, 0 g fat (0 g saturated fat), 15 g carbohydrate, 1.5 g fiber, o mg cholesterol, 4 g sodium, 11 glycemic load
Tropical Fruit Pops
Start to Finish: 15 minutes, plus freezing for 6 hours Yield: 8 large or 12 small pops
½ cup boiling water
1 4-serving-size package sugar-free gelatin (lemon, mixed fruit, or strawberry flavor)
1 15¼-ounce can crushed pineapple
2 medium bananas, cut into chunks
- In a 1- or 2-cup glass measure, stir together the boiling water and the gelatin until gelatin dissolves. Pour into a blender. Add undrained pineapple and banana chunks. Cover and blend until smooth.
- Pour a scant ½ cup of the fruit mixture into each of eight 5- to 6-ounce paper or plastic drink cups. (Or pour a scant ⅓ cup into each of twelve 3-ounce cups.) Cover each cup with foil. Using the tip of a knife, make a small hole in the foil over each cup. Insert a wooden stick into the cup through the hole. Freeze about 6 hours or until firm.
- To serve, remove foil and quickly dip the cups in warm water to soften the fruit mixture and loosen the sides of the pops from the drink cups.
Nutrition Facts per large pop:
65 calories, 1 g protein, 0 g total fat (0 g saturated fat), 15 g carbohydrate, 1 g fiber, 0 mg cholesterol, 29 mg sodium, 12 glycemic load