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Show by Sylvia Schur St Valentine's Day approaches, and the latest love tokens in food are designed to bring both good taste and health to your loved one's diet These are a pair of recipes adapted from two new cookbooks plus our own treat for the holiday heart-shape- d The new American Heart Association Cookbook aims to add flavor appeal to recipes, while reducing saturated fats and cholesterol The Dieter's Gourmet Cookbook by Francine Prince was inspired by her husband's diet She came up with tasty dishes low in or without sugar, salt, saturated fats and cholesterol (Caution: Recipe ingredients are not listed in order ) You can modify your own recipes: 1. Reduce animal fats Use lean meat cuts, trim visible fats, serve smaller portions Use oil instead of butter. Mock Sour Cream for cream 2. Reduce sugar and salt quantities, or eliminate, for some dietary neds In baking, sugar can often be cut as much as a third without other changes 3. Learn to say "no" to rich sauces and toppings, season with herbs and U W U( spices, vinegar, mustard, tomato uice Modify the way you cook Insteadof browning meat in fat, broil it or heat in a non-stic- k pan Chill and remove excess fats from soups, stocks, casseroles and stews before serving 4. Mock Sour Cream tablespoons skim milk tablespoon lemon juice 1 cup cottage cheese Place all ingredients in a blender and mix until smooth and creamy Yields VA cups (Edited from American Heart Association Cookbook ) 2 1 Apple Coffee Cake TOPPING: 4 crisp apples, such as Delicious Juice and 12 grated rind of 1 small lemon 1 teaspoon corn oil 2 1 4 tablespoons honey teaspoon cinnamon, divided dashes ground cloves CAKE: cups unbleached flour baking powder teaspoons 14 cup corn oil, phis 12 teaspoon to oil the baking pan 4 tablespoons honey 12 egg yolk 1 plain yogurt cup (8 ounces) low-fa- t at room temperature 1 teaspoon vanilla extract 3 egg whites, beaten stiff 18 cup seedless raisins 2 tablespoons chopped walnuts 2 3 low-sodiu- unglazed brown paper, trace 3 hearts about 8 wide on the paper At the Heart Of Good Health Cut apples into quarters; peel and core Slice lengthwise 14" thick Place in bowl together with lemon juice and rind, turning to coat Combine oil and honey, add to bowl, tossing gently Add 12 teaspoon cinnamon and the cloves, toss again and set aside Sift flour and baking powder into mixing bowl Combine oil, honey and egg yolk, beat lightly with fork Add to dry ingredients alternately with yogurt and vanilla Fold in stiff egg whites Pour into lightly oiled 9' x 1 3' baking pan, spreading evenly Arrange coated apples closely in a neat pattern on top of batter Sprinkle with raisins, nuts and remaining cinnamon, pouring any luices over cake Press mixture slightly into batter with spatula Bake in preheated 350 oven for 50 minutes, until cake comes away slightly from sides of pan and is lightly browned Cool on rack Cut into 12 pieces, remove carefully with spatula, serve slightly warm (Edited from The Dieter's Gourmet Cookbook ) pudding-lik- e Meringue Heart 4 egg whites Dash salt 12 teaspoon cream of tartar 34 cup sugar 12 teaspoon vanilla extract Frozen Raspberry Whip (see recipe) Additional berries for garnish Beat egg whites with salt and cream of tartar until foamy Add sugar gradual ly. beating until mixture forms very stiff, glossy peaks Beat in vanilla Line 2 baking sheets with waxed paper or Using a pastry bag fitted with a plain tip about 34' wide, pipe meringue onto baking sheets, following outlines of hearts Pipe more meringue into center of one heart, filling completely Reserve a little meringue Bake meringues at 200 for 2 hours, until thoroughly dry Cool, carefully remove from paper Using the filled-iheart as a base, stack the three hearts Use reserved meringue to glue layers together Return the shell to the oven and bake 30 minutes, or until set Just before serving, spoon Frozen Raspberry Whip into shell and decorate with berries Serve immediately Makes 6 servings n Frozen Raspberry Whip 1 package (9 ounces) frozen raspberries with syrup 34 cup plain yogurt beaten until stiff 1 teaspoon vanilla Partially thaw raspberries, whirl in a blender until smooth Add yogurt, blend until evenly mixed Transfer to a bowl and fold in egg whites Freeze until partially set, whip lightly, refreeze Remove from freezer to soft en slightly before using Spoon into meringue heart to fill 3 egg whiles, 16 PAKAOl IIHKUANY 10 |