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Show THE DAILY HERALD, Prove lUh, Tuesday, April 9, 1W6 Page C2 Frozen pizzas are convenient but high in sodium and fat Bonnie Tandy Leblang is a registered dietitian. Carvlyn Wyman is a junk fhd fanatic. Each week, they critique three ne w food items. DiGiorno Rising Crust Pizza. Four Cheese, Italian Sausage, Three Meat, Pepperoni, Veg- etable, Chicken Supreme, Supreme, and Spinach & Mushor $5.59 room. $3.49 per frozen pizza. per Bonnie: Thirty years ago frozen pizza and home delivery g ushered in a new era of convenience. Now DiGiorno's has introduced the first frozen supermarket pizza with a crust. This may represent progress when it comes to frozen pizza taste, but not in its nutrition. e A serving from either ch From tha Quaker Oats Company execution of it is questionable. I am talking specifically about how these contain the questionable artificial sweetener aspartame in place of some of the sugar. Since Carnation doesn't offer a fat-frw ith only sugar, I recommend making your own by blending and heating over low heat I heaping tablespoon unsweetened If you've always though of a d cake as an elaborate creation best left to expert bakers, you're about to be pleasantly surprised. At its most basic, a cake you make "from scratch" is not much multi-layere- more difficult than one that uses a mix. and it offers endless possibilities for dressing up w hen the occasion calls for it. 12-in- pizza-eatin- self-risin- T Caclyn The most traditional p g JWc two-slic- the Supreme. Pepperoni or Three Meat pizzas provides about 30 grams fat. 14 grams saturated fat and a whopping 2.100 milligrams sodium. That's about 50 percent of the fat, 70 percent of the saturated fat and 90 percent of 12-in- the 2,400 milligram sodium limits recommended by the National Academy of Sciences. That's some hefty pizza. DiGiorno's Vegetable pizza has about half the fat and saturated fat and the sodium just mentioned. You could do even better ordering a Domino's hand-tosse- d cheese pizza containing 9.5 grams fat 4.4 grams saturated fat and a (by pizza standards) modest S0 miliigrams sodium per two-slic- e serving. Carolyn: There's no "may" about it Bonnie. DiGiorno definitely represents progress in the taste of froen pizza and it's not just because of the advertised "self-rising- " crust. The crust does rise slightly and divs v ield a thick, hready style base that is crispy on the bottom and doughy on top. Equally important is DiGiorno's wealth of fresh-tastin- g topping ingredients. This product also wins marks for convenience. Because you put the pizza directly on your oven rack, there's no pan to wash. (At least in my experience, there is no cheese to clean off the oven floor, either.) And most cook in less than 20 minutes. Not even IXunino's can guarantee faster delivery, nor. in my opinion, better tasting piza. Carnation Hot Cocoa Mixes. three-quarte- rs -- high-qualit- Fat Free Rich Chocolate. Fat Free With Marshmallows. Fat Free Raspberry, and Lactose Free. $2.19 per box of eight individual servings. Fat Free Rich Chocolate is also available in a canister for $3.89. Bonnie: Hot chocolate without fat is a ereat idea. But Carnation's 7.2-oun- 2?)-ec- k By JANE SNOW Knight-Ridde- r Newspapers Here are the instructions for Week 3 of the Akron Diet. Continue following the instructions for the previous weeks. Each week we'll print additional instructions. 1 hk! plan: Drink at least two cups of water daily. If you already drink plenty of cocoa powder. 2 heaping tea- spoons sugar, a dash of salt and 1 cup skim milk. The Lactose Free does contain some fat and sugar and is the first cocoa to address this issue. Unfortunately it's currently the only one of these new cocoas not yet in full national distribution (it's now available mainly on the coasts). Carolyn: I 10.48-ounc- tains. Yiennetta has about the same fat as regular Breyers ice cream ( 190 calories, 11 grams fat). The price tag is considerably higher than regular ice cream but. for entertaining purposes, seems well worth it. Carolyn: Yiennetta is the perfect dessert for the '90s. It's chocolate-ccoffee ice cream for people who wouldn't be caught dead serving it to guests in lowly bar form. overed d paper-wrappe- water, keep it up. If not buy a lidded o cup or a water bottle and carry it with you to sip during the day. Those who hate water should try adding a squeeze of lemon juice. Exercise: Add these four easy stretches to y our morning routine, or do the stretches at your desk at work or wherever else is convenient. Sitting on a chair or the edge of your bed. slowly lift shoulders to your ears; lower. Repeat four times. 2. Lower right ear to right shoulder in a slow count of five. Hold three seconds. Raise in a count of five. Repeat with left ear. 3. Gently turn head to the right and hold five seconds; turn back to front. Repeat to the left 4. Sitting on a chair or the edge of your bed. extend the right leg straight out Gently flex ankle so UK's point to ceiling. Hold 15 seconds. Repeat with left leg. "Great Imposter" cious low-fdesserts imaginable using Lighter Bake Butter & Oil Replacement Whether it's a seemingly-decadechocolate truffle, carrot cake, presumably-ricfudge brownie, or some other fabat nt secretly-scrumptio- h ulous soft moist and chewy baked good designed after a classic treat Sunsweet Lighter Bake wants to see your recipes! And if your "Great Imposter" creation hoodwinks the judges' taste buds, you can win a $500 spa retreat just dessert for a job well done! , is a 100 percent Bake Lighter differ- er 2-- . and cholesterol-fre- e fruit-base- d replacement for butter, oil and margarine made from dried plums and apples. Just substitute half the amount of fat that is called for in a recipe w ith Lighter Bake to create a delicious treat that is 50-9- 0 0 percent lower in fat and has percent fewer calories than the original. For example, if a recipe calls for 12 cup oil. just add 14 cup Lighter Bake instead. You can find Lighter Bake in the baking or oil section of your local grocery store. The deadline for submitting your original "Great Imposter" recipes using Lighter Bake is April 19, Entries will be judged by the baking experts at Sunsweet based on the following criteria: taste, case of preparation, visual appeal, originality and nutritional value. Contestants may enter multiple recipes, as long as they are originals, mailed in separate envelopes. Send all recipes to Sunsweet Lighter Bake "Great Imposter" Recipe Contest, P.O. Box 1547, Stockton. Calif.. 95201. 10-3- 19. J' se 10-in- ch 12-c- tube pan. For cake, in large bowl, beat sugar and margarine on medium speed of electric mixer until fluffy. Add lemon peel. Add eggs, one at a time, beating well after each. Combine flour, oats, poppy seeds, baking powder, bakins soda and salt. By JOYCE GEMPERLEIN r Newspapers Knignt-Ridde- PALO ALTO. Calif. The daffodils are up. At her restaurant painted to match. Donia Bijan has old friends at the door. They arrive, clean, fresh and crisp: baskets of rhubarb, asparagus, radishes, new potatoes and wispy flowering herbs. Bijan greets them w ith amazement and joy "I see these things in February and wait." says Bijan. seated at a table in L'Amie Donia. her French bistro featuring bourgeois cooking. " I'm just not ready for. say. asparagus then. Here, things can be w ay ahead of their time. '"1 do love winter, with its apples and pears. I look forward to every changing of the seasons," she says as spring's afternoon sun streams into the narrow bistro through its solid glass front. "But spring is a time of great excitethin-skinn- . 1 Bijan has a love for and awe of produce. Working from 8:30 a.m. to midnight five day s a week in the restaurant's tiny open kitchen, she scarcely has time to see the seasons change. But she can tell what month it is by the produce that comes in the door. "I design my menus by looking first at the vegetables available. I'll start with radishes and fava beans and work backward. I can see and hear the composition in my head.... Does thai sound corny?" Bijan asks. Bijan. 33. lives in a tiny apartment a block away from the restaurant She always wanted to cook, but thought she should go to college first She got her doctorate in French and Italian literature from the University of California. Berkeley, then began pursuing her lifelong dream at cooking schools. She apprenticed in French kitchens and w ith French chefs in San ment." V PI I " Photo Courtny Ouakat 0 Company Moist and tender Lemon Poppy Seed Oat Cake uses basic ingredients and is simple to mix and bake. By adding a lemon glaze and fresh flowers, it becomes elegant enough tor the fanciest occasion. Add 13 of combined dry ingredients to margarine mixture: Add half of milk: mix until blended. mFx until blended. Continue adding remaining ingredients and milk, alternately blending after each addition. Pour into prepared pan. Bake 35 to 40 minutes or until wooden pick Here is a favorite recipe from her restaurant STRAWBERRIES ITH CREME FRAICHE AND CRUMPETS CREME FRAICHE: 1 cup heavy cream 1 cup sour cream BERRIES: 2 pints strawberries, washed and quartered 14 cup sugar 14 cup cassis sv rup (optional) LEMON CR I'M PETS: 2 12 cups flour 12 cup sugar 3 12 teaspoons baking powW der 12 teaspoon salt Zest of 2 lemons (preferably Meyer) 14 pound (1 stick) cold unsalted butter, cubed 1 14 cups heavy cream Sugar Make creme fraiche: Whisk both creams. Cover and keep at to-g- 1 ' (1-1- inserted in center comes out clean. Cool 10 minutes; remote from pan. Cool completely on wire rack. For glaze, mix all ingredients until smooth; drizzle over cooled cake. Store tightly covered at room temperature. Makes 16 servings. Bistro owner shares delight in arrival of spring d calories and doens of w ill price to pay for calorie savings. And in Carnation's new Fat Free Raspberry, the aspartame taste comes on stronger than the fruit! But I can imagine a lot of people who would jump at the chance to enjoy a rich cup of hot chocolate or hot chocolate with marshmallows for only 20 to 40 calories. In addition to the obv ious market. I could see the Lactose Free appealing to sugar freaks. Breyer's Yiennetta Premium Ice Cream. Cappuccino and e Vanilla. $2.69 per frozen loaf. Bonnie: Breyers has picked up on the gourmet coffee trend by ice adding cappuccino-flavorecream to its elegant Yiennetta dessert line. Despite the layers of dark chocolate lace candy it con- in One-laycakes that be served from the pan might be frosted, glazed, covered w ith a broiled topping or simply sprinkled w ith powdered sugar. Another option is to serve the cake plain with a scoop of ice cream or spoonful of whipped cream and fresh fruit. Cakes that are baked in a tube pan or fluted tube pan frequently are drizzled with a elaze. aspartame's aftertaste too high a fat- - Calling all "lighter bakers!" Do you have a dessert recipe that's so delicious it makes family and friends do a "double-take- " when they find out its low in fat? Then read on: this contest was designed for you. For the first time ever. is calling all bakers to Sunsweet and pull the wool over its eyes and create the most delilips embellished ent ways. generally think Contest calls for lighter bakers From Sunsweet ing with the sugar and any flavorings until light and creamy incorporates air into the batter which contributes to a cake's volume. Step 2: Beating in the eggs, one at a time, incorporates additional air into the batter. Step 3: Adding the combined dry ingredients alternately with the milk (or other liquid) is the fastest way to complete the mixing process without overmixing. Overmixing can toughen a cake. Depending on the occasion, a basic cake can be served plain or Supermarket Sampler Water is vital part of diet Editor's note: Thi is the third series on the Akron tt a Diet, an eating and eunise plan. Akron Beacon Journal (oul miter Jane Snow developed the Akron Diet with the aid of'Tish Galhraith. dietitian at Akron Genoa! Medical Center: Evelyn Taylor, dietitian and pnU sor at the I'niversitv of Akron: Donna Skoda, nutritionist for the Cuyahoga County Board of Health: and Carolyn Le'an of Akron, exenise physiologist and certified personal trainer. way to make a cake is the conventional or "cake" method. A three-stemixing process results in a cake that is both tender and flavorful and has a good volume. Step 1: Beating the butter, margarine or vegetable shorten- A lemony glae, fresh mint leaves and lemon slices are all the dressing up Lemon Poppy Seed Oat Cake needs. This simple cake is elegant enough for company yet uses the most basic ingredients like whole grain oats. When used in baking, oats add texture and improve the keeping quality because they attract moisture. As an alternative to the lemon glaze, pow dered sugar can be lightly sifted over the top of the cake just before serving. Covered, this cake will stay moist for a day or two at room temperature. For longer storage, wrap tiehtly and freeze. LEMON POPPY SEED OAT CAKE Cake: 1 cup sugar sticks) mar34 cup 2 softened or garine butter, 1 tablespoon grated lemon peel 3 eggs flour cups cups oats, uncooked 3 tablespoons poppy seeds 1 tablespoon baking powder 12 teaspoon baking soda 12 teaspoon salt (optional) cups milk Glaze: 1 cup powdered sugar 4 to 5 teaspoons lemon juice 12 teaspoon grated lemon peel Heat oven to 350 F. Grease Bundt or and flour cool room temperature (about 70 degrees) for 24 hours. Refrigerated, it w ill keep for several weeks. Toss berries w ith sugar and cassis. Cover and refrigerate. (If berries are sweet and ripe you may skip the sugar and cassis. ) Make crumpets: Combine flour, sugar, baking powder, salt and lemon peel. Add cold butter and mix until crumbly. Add I cup cream and mix just until dough comes together. Do mt over-miRoll dough on a floured surface to I inch thickness. Cut into rounds or desired shape. Place on a cookie sheet and brush with remaining cream. Sprinkle with sugar and bake in a preheated oven until golden brown, about 20 minutes. 350-dcgr- To serve: Slice crumpets in half, fill with creme fraiche and strawberries, dust with confectioners sugar and serve. Serves 4. Pour it on: three milks make a tasty cake By SUSAN TAYLOR 250 degrees. Warm bowl and beaters in warm water, then dry thoroughly. Beat 3 egg whites (room temperature) with 13 cup granulated Universal Press Syndicate Rich with the creamy flavor of sweetened caramelized milk, the "tres leches" (three milks) cake has made its way from the kitchens of Latin American housewives to venerable dining establishments. sugar and 18 teaspoon vanilla extract until stiff peaks form. Add 34 cup confectioners sugar and blend in quickly and gently by hand. Transfer meringue to pastry bag (or plastic bag w ith 12 inch snipped off one corner) White cake is soaked with a zip-to- p combination of evaporated milk, sweetened condensed milk and and with crowned cream, ... T meringue. The most important feature of a tres leches cake, according to one restaurant owner, is that it be wet and moist throughout like "an in mouth of liqyour explosion uid." That means the cake must be very light and airy to absorb the three milks, which are simply mixed together and poured over the cake. But they're never completely absorbed, leaving a creamy puddle at the bottom of the cake. So. if you can bake a cake (or make one from a mix), slice a banana, whip fresh cream and make a simple meringue, you can dazzle guests w ith an artful and delicious Latin American dessert. Kids say the Banana Tres Leches "looks like a space alien." Its twigs of meringue whimsically poke out of whipped cream perched on top of a cylinder of cake that is surrounded by bananas and prunes. One bite of the rich concoction and your guests might think they're plumbing the outer limits of dessert decadence. BANANA TRES LECHES CAKE Meringue (recipe follows) 1 cup rake flour it. y-- and pipe strips of meringue onto a baking sheet. Bake for about 1 hour or until meringue is dry. Break meringue into pieces and set aside. MILK TOPPING: Whisk tan together (14 sweetened, condensed milk. can evaporated milk. I 12 cups heavy cream and 12 cup banana liqueur. SWEET WHIPPED CREAM: In a bowl using chilled beaters, beat 1 cup heavy whipping cream, 14 teaspoon vanilla extra and 14 cup granulated sugar until stiff peaks 1 l2-ounc- e) 1(12-ounc- well-chille- DUs Morning fawt Saturated with a swtet, k topping, Banana Tras Uchta Caks it a variation of tha Latin American classic. Photo Courtesy threa-mil- 1 teaspoon baking powder Pinch salt 5 eggs, room temperature 1 cup granulated sugar 14 cup water Milk Topping (recipe follows) Sweet Cream Whipped (recipe follows) Banana slices for garnish Make meringue "twigs" first; set aside. Preheat oven to 400 degrees. cake Lightly grease a Sift the flour, pan. together baking powder and salt. Set aside. Place the eggs in a medium bowl. Add sugar and mix with electric beater on high speed. Add the water and continue beating until mixture is fluffy and pale yellow. Add the dry ingredients by hand, mixing thoroughly and quickly so eggs do not lose their volume. Pour batter into cake pan: tap pan firmly on counter once or tw ice to remove any air bubbles. Bake 10 to 13 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool. Meanwhile, make Milk Topping. Using a toothpick, poke holes in the top of the cake. Pour Milk Topping over top and refrigerate. At serving time, make Sweet Whipped Cream. To assemble dessert, cut cake in pieces. Place a dollop of Sweet Whipped Cream on each slice. Garnish with meringue tw igs and banana slices. Mokes 12 servings. MERINGUE: Preheat oven to form. d ; g?s; Nutrition information per scr ing: calories 618; fat 28 cholesterol 184 milligrams; fSli urn 201 mg; percent calories fat: 40 percent. CAKE MIX METHOD: You can also make a good tres leches cake using a cake mix. We adrevi a Duncan Hines yellow c.fce. adding 2 additional eggs.",.J1l beaten; omitting the oil; and eating the w ater from I 14 cuptta I Vq . cup. ,4 The result is a larger. IVM cake that doesn't soak Milk Topping quite as readily tat still produces an accepble dessert. Omit the banana liqueur from the Milk Topping, . if desired, or replace with asuher flavor. |