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Show DAVIS COUNTY CLIPPER Tuesday, July 20, 1993 Cl Tempo fiC i.r feAvl -- m DELICIOUS knliii ld7rA'friiiirr;rtfo . w Iff Tdrm weather is upon us, along with the festive occasions that accompany it ... weekend brunches, wedding I showers, outdoor parties and graduation open houses. Such celebratory occasions call for glorious, tantalizing desserts: desserts like rich, creamy Chocolate Yogurt Cheesecake, Chocolate Mousse Squares, and delectably moist Mocha Marble Pound Cake. :i'r "N v i K I Y I 'V. couldnt ... I shouldnt ... you say? But you could, you should, and you can! . cant, I V fLrf V Because even if, like many Americans, you're trying to limit your fat and calorie intake, these scrumptious desserts are not off limits. Each is surprisingly low in fat and calories with no more than five grams of fat per serving. Other t desserts, like Cappuccino Creme, Choco-Orang- e Fluff and Fruit Trifle, are similarly light and luscious. Its a snap to create lowfat desserts that say decadent rather than diet when you begin with the right elements. With the help of lowfat ingredients like yogurt, cocoa and can have their cake and egg alternative, even X A ws waist-watche- eat it too. Lower in fat than other chocolate baking ingredients, cocoa is the lean choice for rich chocolate flavor it has fat and little and sodium no cholesterol. In fact, its the very only chocolate baking ingredient allowed by the American Heart Association for use in a diet. An egg alternative is always a smart choice just make sure you select one with no fat or cholesterol. As as it is healthy (one quarter cup is equivalent to one whole egg), egg alternatives can be used in all your favorite recipes to cut fat and cholesterol every day without sacrificing taste. To add moisture to your favorite slimmed-dow- n treats, count on lowfat, calcium- - and protein-ric- h or yogurt yogurt cheese. Used here in the Chocolate Yogurt Cheesecake in place of cream cheese, yogurt cheese is a soft white cheese made by draining the liquid (whey) portion easy-to-u- r ' - , ' -y N . x s Left to right: Chocolate Mousse Squares, Chocolate Yogurt Cheesecake ' " (H v? ' , OV-- v from yogurt. Even the choosiest dessert lovers will adore these special desserts: delightful treats that just so happen to be lowfat. - i '( ;,VH''i!'V. and Mocha Marble Pound Cake . .a.. Chocolate Mousse Squares . - - 3f , . .3 f ) i a .. Chocolate Yogurt Cheesecake Cappuccino Creme carton 99 (8 oz.) Egg Beaters Egg Product 3 tablespoons cornstarch 2 cups skim milk y Light whipped topping (optional) Ground cinnamon (optional) non-dair- tablespoons powdered instant espresso or powdered instant coffee Vi Powdered sugar teaspoon powdered instant coffee Heat oven to 350F. In medium bowl, stir together Vt cup flour and 3 tablespoons granulated sugar. With pastry blender or two knives, cut in margarine until fine crumbs form. Press mixture into bottom of ungreased square baking pan. Bake 15 minutes or until golden. Meanwhile, in small mixer bowl, stir together remaining Vs cup granulated sugar, cocoa, remaining 2 tablespoons flour, instant coffee and baking powder. Add egg product and vanilla; beat until well blended. Add yogurt; beat just until blended. Pour over baked layer. Reduce oven temperature to 300F. Bake 30 minutes or until center is set. Cool in pan on wire rack. Sift powdered sugar over top. Cut into bars. Cover; refrigerate leftovers. 16 bars. Nutrition Information per serving: cholesterol, 3 gm total fat (26 105 calories, 56 mg sodium, 0 mg calories from fat), 0 gm saturated fat Vi cup Hersheys Cocoa Heat oven to 300F. Sprinkle graham cracker crumbs on bottom of springform pan. In medium bowl with wire whisk, gently mix yogurt cheese, sugar, cocoa and cornstarch until well blended. Add egg product, vanilla and almond extracts; Stir Until blended. PoUrTrifd prepared pan. Bake 55 to 60 minutes or until edges are set. Remove from oven to cooling rack. Cool 30 minutes. With knife, loosen cake from side of pan; cool to room temperature. Remove side of pan. Refrigerate until thoroughly chilled. Garnish with fruit. 10 servings. colander or sieve with a large To make yogurt cheese: Line piece of double thickness cheesecloth or large coffee filter; place colander over deep bowl. Spoon yogurt into prepared colander; cover. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth; discard liquid. non-rusti- Into small bowl, pour egg product; set aside. In medium saucepan, combine sugar, instant espresso and cornstarch; slowly whisk in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Slowly whisk Vi cup coffee mixture into egg product; slowly whisk egg mixture back into coffee mixture, stirring constantly. Cook over low heat, stirring constantly, 1 minute. Pour into six serving cups. Cool 2 Serve with at least hours. slightly. Refrigerate topped whipped topping dusted with cinnamon, if desired. Six Vi cup servings. Nutrition Information per serving: 128 calories, 99 mg sodium, 2 mg cholesterol, 0 gm total fat (0 calories from fat), 0 gm saturated fat Choco-Orang- Nutrition Information per serving: 117 calories, 57 mg sodium, 2 mg cholesterol, 2 gm total fat (15 calories from fat), 0 gm saturated fat envelope unflavored gelatin cup sugar Vi cup Hersheys Cocoa 2 cups skim milk 1 teaspoon vanilla extract Vs to Vi teaspoon orange extract 1 Vi Mocha Marble Pound Cake Vi 1 cup (Vi stick) margarine, softened cup sugar teaspoon vanilla extract cup Egg Beaters 99 Egg Product flour cups teaspoons baking powder 1 Vi 1 Vi teaspoon baking soda teaspoon salt container (8 oz.) Dannon Coffee Lowfat Yogurt cup Hersheys Cocoa Mocha Yogurt Glaze (optional, recipe follows) Grease 9x5x3-inc- h loaf pan. In large mixer bowl, beat vanilla medium on and speed of electric mixer until well margarine, sugar blended. Add egg product; beat until smooth. Stir together flour, baking powder, baking soda and salt; add alternately with yogurt to margarine mixture, beating on low speed until well blended. Remove half of batter to medium bowl. Add cocoa to remaining batter in large bowl; beat until blended. Alternately spoon coffee and chocolate batters into prepared pan. With knife or spatula, gently swirl through batter for marbled effect. Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Frost with Mocha Yogurt Glaze, if desired. 16 servings. Mocha Yogurt Glaze: In small bowl, combine Vi cup powdered sugar, Heat oven to 325F. tablespoon Hersheys Cocoa and 1 tablespoon Dannon Coffee Lowfat Yogurt; stir until smooth and of spreading consistency. Add additional yogurt, Vi teaspoon at a time, if needed. 1 Nutrition Information per serving: 153 calories, 226 mg sodium, 1 mg cholesterol, 3 gm total fat (18 calories from fat), 0 gm saturated fat Fruit Trifle cup jellied cranberry sauce tablespoons water package (4 serving size) instant vanilla pudding and pie filling mix 1 cup lowfat milk 1 cup Dannon Vanilla or Lemon Lowfat Yogurt 12 ladyfingers pkg.), split, divided (3-o- z. 1V4 1V4 cups fresh peach slices or frozen unsweetened peach slices, thawed and well drained, divided to 2 cups halved fresh strawberries, orange sections or halved grapes, divided In small saucepan, combine cranberry sauce and water. Cook over low heat until sauce is melted. Beat with whisk until smooth; set aside to cool. Meanwhile, prepare pudding mix according to package directions, except use the milk and yogurt in place of the milk called for on the package. In 1 Vi quart souffle dish or straight-side- d serving bowl, arrange enough ladyfingers to cover bottom and sides of dish, reserving remaining ladyfingers for layering. Toss together 1 cup peaches and 1 cup strawberries, orange sections or grapes. Spoon half of fruit mixture over ladyfingers in dish. Spread half of pudding mixture over fruit. Top with half of cranberry mixture. Arrange remaining ladyfingers on top. Repeat fruit and pudding layers. Spoon remaining cranberry mixture in center. Cover, refrigerate at least 4 hours. To serve, arrange remaining peaches and strawberries, orange sections or grapes on top as desired. Serve immediately. 8 servings. cholesterol, gm total fat (6 1 Vi y cups frozen light whipped topping, thawed Whipped topping (optional) Fresh orange wedges (optional) non-dair- In medium saucepan, stir together gelatin, sugar and cocoa. Stir in milk; let stand 2 minutes to soften. Cook over medium heat, stimng constantly, until gelatin is completely dissolved, about 5 minutes. Pour mixture into medium bowl; stir in vanilla and orange extracts. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon (do not allow to gel). Add lVi cups whipped topping to chocolate mixture; beat with wire whisk until well blended. Refrigerate about 10 minutes to thicken slightly. Spoon into dessert dishes. Refrigerate 3 to 4 hours or until set. Garnish with whipped topping and orange wedges, if desired. Eight Vi cup servings. Nutrition Information per serving: 94 calories, 33 mg sodium, 1 mg cholesterol, 2 gm total fat (19 calories from fat), 0 gm saturated fat BROCHURE OFFERS: yogurt cheese is a tasty spread on toast or bagels Dannon is offering a free brochure, You Asked About Yogurt Cheese," that desenbes how to make yogurt cheese and offers quick and healthy serving suggestions. For a copy, write to: The Dannon Information Center, Yogurt Cheese Brochure, P.O. Box 44235, Jacksonville, FL 32256. 1 For more great-tastinrecipes, send your name, address and $ 00 for IA P Box O 52736 Beaten and Book, 7140, Clinton, to' Recipe Egg handling postage For delicious, lowfat desserts, check out the Lighter Desserts" section m the Hersheys Homemade cookbook. Simply send a check or money order for $3 95 with two from any Hershey'sReeses Baking Products (Cocoa, Baking Chocolate or Chips) to Hersheys Homemade, P.O. Box 4065L, Ronks, PA 17573. Nutrition Information per serving: 1 Fluff e 158 calories, 221 mg sodium, 40 mg calories from fat), 0 gm saturated fat V |