Apricot Amaretto Torte

Ingredients

1 tablespoon lemon juice
5 medium-size apricots (about 1 lb total)
1/4 cup slivered almonds
2 large eggs
1 cup sugar, divided
4 to 5 tablespoons almond-flavored liqueur, divided
1/2 teaspoon almond extract
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup butter or margarine, melted and cooled slightly
4 teaspoons cornstarch
1 cup apricot nectar
1/2 cup fresh orange juice
1/2 teaspoon vanilla

Method

  1. Pour lemon juice into a medium-size bowl. Quarter and pit apricots. Add to bowl and turn to coat with juice. Set aside.
  2. In a food processor, whirl almonds until finely ground. (Or finely chop almonds with a knife, then place in a large bowl.)
  3. To almonds, add eggs, 1/2 cup of the sugar, 1 tablespoon of the liqueur, and almond extract. Whirl or beat with an electric mixer until thick and well blended.
  4. Add flour, baking powder, salt, and butter. Whirl or beat until well blended.
  5. Spread batter in a greased, floured 9-inch cake pan with a removable rim. Decoratively arrange apricots in batter, overlapping as needed. Press fruit lightly into batter.
  6. Bake in a 375°F (190°C) oven until cake just begins to pull away from side of pan and a wooden pick inserted in center comes out clean (about 25 minutes; pierce cake, not fruit). Let cool slightly on a rack.
  7. While cake is cooling, stir together cornstarch and 6 tablespoons of the sugar in a small pan. Whisk in apricot nectar and orange juice. Cook over medium-high heat, whisking constantly, until mixture boils and thickens slightly (about 2 minutes). Remove from heat and stir in vanilla and remaining 3 to 4 tablespoons liqueur. Keep warm.
  8. Sprinkle cake with remaining 2 tablespoons sugar. Remove pan rim and cut cake into wedges. Serve with apricot-orange sauce.

Makes 8 servings.

Source: Low-fat Italian Cookbook

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Apple Pancake

Ingredients

2 medium apples
2-3 tbsp butter
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 tsp salt
1/4 cup evaporated 2% milk
3 egg yolks
2 tbsp cooled, melted butter
3 egg whites, at room temperature
pinch of cream of tartar
pinch of salt
1 tbsp sugar
2 tsp butter
cinnamon to garnish
syrup or icing sugar, if desired

Method

  1. Preheat oven to 350°F (180°C).
  2. Cut apples in wedges and core.
  3. In a 10” oven-proof frying pan, sauté apples in 2-3 tbsp butter until lightly browned. Remove from pan and set aside.
  4. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time. Add melted butter.
  5. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks.
  6. Beat in sugar and continue beating until whites hold stiff peaks.
  7. Fold into batter using rubber spatula.
  8. Heat 2 tsp butter in the frying pan. Remove from heat and pour batter into pan.
  9. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes.
  10. Add syrup or icing sugar, if desired before serving.

Makes 4 servings.

Source: Manitoba Egg Farmers

Sweet Brown Rice Porridge with Sweet Corn and Chestnut

Ingredients

1/2 cup sweet corn kernels
152 g shelled chestnuts
8 red dates (seeded)
4 shelled dried longans
1/2 cup brown rice
sugar to taste

Method

  1. Rinse the sweet corn kernels, red dates and dried longans.
  2. Rinse the brown rice.
  3. Soak chestnuts in boiling hot water for a while. Then peel them.
  4. Boil 10 cups of water. Add sweet corn kernels, chestnuts, red dates, dried longans and brown rice.
  5. Bring to the boil again and switch to low heat. Simmer for 1-1/2 hours. Season with sugar. Serve hot.

Source: Tasty Low-fat Desserts

Chocolate Banana Bread Pudding

Ingredients

4 eggs
2 cups milk
1 cup sugar
1 tablespoon vanilla extract
6 cups (220 g) bread, cut into cubes, divided
2 bananas, sliced
1/2 cup (170 g) chocolate chips

Chocolate Drizzle

1/4 cup chocolate chips for drizzle topping
1-1/2 tsp oil

Method

  1. Preheat oven to 350°F (175° C). Grease an 8 x 8-inch pan.
  2. In a large mixing bowl, mix eggs, milk, sugar and vanilla until smooth.
  3. In the prepared pan, layer half the bread, then the banana slices and 1/4 cup of the chocolate chips. Top with remaining bread cubes and sprinkle the remaining chocolate chips over top.
  4. Pour egg mixture over bread layers. Let rest 10 – 15 minutes for bread to soak up egg mixture.
  5. Bake in preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
  6. In a small bowl, microwave 1/4 cup chocolate chips and oil for 20 second intervals, stirring at each interval until chocolate has melted. Drizzle over pudding before serving.

Makes 9 servings.

Source: Manitoba Egg Farmers

Frozen Halva Slice

Ingredients

1 cup tahini
1 cup full-fat vanilla Greek yogurt
2 large organic eggs
1/2 cup fine raw cane sugar or coconut sugar
zest of 1 lemon
3 Tbsp lemon juice
1 Tbsp vanilla extract
1/4 tsp salt
1/2 cup chopped pistachios or walnuts

Method

  1. Line standard loaf pan with parchment or plastic wrap, making sure none of the metal is exposed (the mixture will stick to metal) and leaving lots of overhang.
  2. In stand mixer fitted with whisk attachment, add tahini, yogurt, eggs, sugar, lemon zest, lemon juice, vanilla, and salt. Beat on medium-high for 2 minutes, until combined and beginning to lighten, stopping to scrape down sides of bowl once or twice.
  3. Stir in chopped nuts. Pour into prepared loaf pan, fold overhanging parchment or plastic wrap, and freeze for at least 8 hours, preferably overnight.
  4. To serve, remove from freezer and leave frozen halva at room temperature for 10 minutes or until you can easily remove it from the loaf pan.
  5. Unfold overhanging plastic or parchment, invert onto serving platter, and remove remaining plastic or parchment. Dip a chef’s knife into hot water, dry it, and then slice and serve halva; repeat cutting technique for each slice. Store leftover halva, wrapped, in the freezer.

Makes 8 servings.

Source: Alive magazine