Monday, October 13, 2008

Low-Fat Cherry Clafoutis

I love Cherry Clafoutis, it's like a custard with cherries in it. This is a low-fat version and it's really good, despite the fact that it's "low-fat". Don't let those words scare you, because this is a wonderful dessert. I got this recipe from weight watchers, but I made a couple changes to it. I hope you all enjoy!

1 14 ounce can pitted dark cherries, drained
3 large egg(s)
3/4 teaspoon almond extract
1/8 teaspoon kosher salt
1 oz cognac
1 cup(s) 1% low-fat milk
2/3 cup(s) all-purpose flour
1/3 cup(s) powdered sugar
1/4 teaspoon powdered sugar, for garnish
6 tablespoons aerosol whipped cream

EDIT: July 28th, 2009
I used my own cherries, I took about 1 1/2 lbs to 2 lbs of cherries, and rinsed them, stemmed them, and slit the side of the cherries. Then I brought 2 cups water and 2 cups sugar to a boil, then cooked the cherries in the simple syrup for 20 minutes. Then I drained the cherries, and kept the syrup left over. Let the cherries cool a bit, then pinched the pit out, and cut the cherries in half.

I also tripled the recipe, and I used 2 cups whole milk, and 1 cup half and half and I tripled all the other ingredients.

Preheat oven to 375ºF. Coat a 10-inch pie plate with cooking spray.

Arrange cherries on bottom of prepared pie plate; set side.

In a large bowl, whisk eggs until frothy; whisk in extract, salt, cognac and milk. Add flour and 1/3 cup of sugar, a little at a time, whisking with each addition; mix until just combined. Pour mixture over cherries and bake for 10 minutes.

Reduce oven temperature to 300ºF and bake until center of clafoutis puffs up and a toothpick inserted in center comes out clean, about 35 minutes. Allow clafoutis to cool before sprinkling with 1/4 teaspoon of powdered sugar. Cut into 6 pieces and serve.

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Saturday, October 11, 2008

Minestrone Soup

I created this soup because I wanted something light for dinner and it's getting quite cold outside now, so I wanted something warm and comforting. This is a great recipe if you are trying limited to the amount of calories you can eat. I'm not exactly sure how many calories would be in this, but on Weight Watchers it's 3 points per serving.

8 cups beef broth
1 cup red wine (something good enough to drink)
1 14 ounce can diced tomatoes
4 tablespoons basil pesto
3 cloves garlic, minced
1 6 ounce can tomato paste
2 large potatoes with skin on, cubed
1 carrot, diced
1 14 ounce can kidney beans, drained
1 1/2 teaspoons celery salt or kosher salt
1 tablespoon sugar
4 ounces uncooked pasta (I used Barilla Piccolini Mini Wheels pasta)

In a large saucepan over medium heat, boil broth, wine, diced tomatoes with juice, basil pesto, garlic, and tomato paste for one hour.

Add potatoes, carrots, kidney beans, celery salt, and sugar. Cook covered for another 45 minutes or until potatoes are fork tender.

Add pasta and cook covered for 15 minutes or until al dente.

Makes 12 - 1 cup servings

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