Simple Tiramisu

Simple Tiramisu
Serves 12

2 tablespoons instant coffee (instant espresso is best)
1/4 cup boiling water
32 reduced fat Nilla wafers
1 tub (8 ounces) whipped low fat cream cheese
1/4 cup Splenda (or other non-calorie sweetener, or powdered sugar if you prefer real sugar)
1 tub (8 ounces) fat free frozen whipped topping, thawed
Fresh raspberries
1 teaspoon cocoa powder

Dissolve the instant coffee in the boiling water.
Cover the bottom of an 8×8 dish with 16 Nilla wafers. Drizzle with 1 tablespoon of the coffee.
Mix 2 tablespoons coffee to the cream cheese gradually, mixing until blended. Add Splenda. Mix well.
Stir in whipped topping.
Spoon half the coffee-cream cheese mixture over the wafers.
Cover with remaining wafers, and drizzle the remaining coffee over them.
Top with remaining cream cheese mixture.
Refrigerate at least four hours (overnight is better.)
Cut into 12 portions. Top each with raspberries and a dusting of cocoa.

Nutritional data:
Calories:        117
Fat:                  6.2g
Sat fat:            4.2g
Chol:            13.8mg
Sodium:     100.8mg
Carbs:          15.2g
Fiber:             0.9g
Protein:         1.2g

Two Souffles

Spinach-Asiago

Kahlua-Chocolate

Souffles
Each recipe makes one 1.5 quart souffle dish or 6 small ramekins

Here is the basic recipe. The two different flavoring recipes will follow. (This recipe look long and complicated, but it really isn’t. There are simply specific steps that need to occur at specific times. If you have a stove, a whisk and an electric beater, you can make these.)

4 tablespoons fine panko crumbs or granulated sugar (not Splenda, Stevia, etc). Use breadcrumbs for savory souffles and the sugar for sweet souffles.
3/4 cup milk (I used 2%)
1 tablespoon butter
1 tablespoon oil (olive for savory, coconut or a nut oil for sweet)
2 tablespoons all purpose flour
2 egg yolks at room temperature
4 egg whites at room temperature
1/8 tsp salt

1.    Place mixing bowl (glass is preferred) in freezer at least 2 hours before you plan to start making the souffle. An ice cold bowl will help the egg whites get foamy and hold their shape better. This bowl must be perfectly clean, with no traces of oil/fat or dish soap residue,or your whites will not form.
2.    Preheat the oven to 375. Place a 9×13 pan, half full of water in the oven as a water bath.  (A water bath will let the souffle’s interior get fully cooked without burning or drying out the exterior. You may find recipes that don’t have you use a water bath, but you really do need it.)
3.    Prepare all ingredients, measuring them out and having them ready to use. Souffles are not difficult, but they are a bit fussy and you won’t always have time to measure your ingredients as you go along. It’s best to have everything measured out and in their own little ramekins (like you see on cooking shows).
4.    Prepare your souffle dish or ramekins. Spray the entire inside with cooking spray. Put the panko crumbs (or granulated sugar) in and rotate the dish until the inside is completely covered. Dump out the excess. (The crumbs and sugar help the souffle rise by giving the eggs something to “grab onto” as it climbs.)
5.    Prepare flavoring. Set aside.
6.    In a small saucepan, heat the milk on medium-low heat until it steams. Do not let it scorch.
7.    In another saucepan, add butter and oil over medium-low heat. When the butter is melted, slowly add the flour, whisking as you add to avoid lumps. Cook and whisk for 2 minutes. Do not let it brown.
8.    Slowly add the milk to the oil-flour mixture, whisking as you pour. Continue to cook this together until the mixture has the consistency of thick pancake batter (2-4 minutes.)
9.    Transfer the hot mixture to a large bowl. Add egg yolks one at a time, whisking until completely incorporated.
10.  Whisk in flavoring.
11.  Remove mixing bowl from the freezer. Put egg whites in bowl. With an electric mixer on low, start beating the whites. As they get foamy, increase the speed. Add salt. Beat until they whites are shiny and stiff. (Stiff is when they hold stiff peaks when you lift the beaters out. If the peaks bend over, you have soft peaks, and the eggs are not done yet.)
12.  Using a rubber spatula, add 1/3 of the egg white to the yolk-flavoring mixture and GENTLY fold together. Do not rapidly mix the two, that will deflate the egg white. Fold the remaining egg white in. It is okay if white streaks remain obviously visible.
13.  GENTLY spoon the batter into the ramekins or souffle pan.
14.  Bake until puffed up and firm to the touch. For 6 ramekins, that will be 20-24 minutes, for a souffle dish it will be 38-42 minutes. If your oven has a glass window, leave the light on and check frequently as you near the cooking time. Do NOT open the door to check, because the in-rush of cold air can deflate the souffle, as can shutting the door hard.
15.  When the souffle is done, immediately serve. Have your dinner guest at the table and ready for the souffle. As the souffle cools, it will begin to deflate. That will in no way detract from the flavor, but it will alter the potentially beautiful appearance. “A souffle waits for no one.”

Flavorings. These can be completed in advance.

Spinach-Asiago
2 ounces chopped frozen spinach, thawed and squeezed dry
1.5 ounce shredded Asiago cheese (you can also use Romano or Parmesan, or any other dry aged cheese)
1/2 teaspoon black pepper

1.  Place thawed spinach in several layers of cheesecloth or a white flour sack towel, and tightly wring out as much water as possible. Place in a small bowl
2.  Add cheese and pepper, and mix together.

Kahlua-Chocolate
2 teaspoons instant coffee
2 ounces Kahlua (or other coffee liqueur such as Tia Maria)
1 teaspoon vanilla
1/3 cup granulated sugar (I used an equal amount of Splenda)
3 tablespoons unsweetened cocoa

1.  Mix coffee granules, vanilla and Kahlua until the coffee dissolves.
2.  Add sugar and cocoa.
3.  Stir together until smooth. If too thick, add another tablespoon Kahlua.

Nutritional Data (for 1/4 of each recipe):
                Spinach-Asiago           Kahlua-Chocolate
Calories:         188                                 154
Fat:                   12.6g                               10g
Sat fat:                5.6g                              3.7g
Chol:                 126g                             116mg
Sodium:            272g                                80mg
Carbs:                 7.2g                              8.7g
Fiber:                  0.6g                              0.9g
Protein:            10.5g                              7.6g

Crepes

From left to right: strawberry, nutella-strawberry, and lemon

Basic Crepe Recipe
Makes 12 crepes

6 oz milk
5 oz beer
1/2 tsp vanilla extract
2 eggs (room temperature)
1 cup all purpose flour
1/8 tsp salt

1.  Put first four ingredients in a large bowl. Using an electric mixer, mix for 30 second. Scrape the sides and mix for another minute, or until thoroughly mixed and smooth.
2.  Cover bowl and refrigerate for at least 2 hours.
3.  Re-whisk the batter just before you begin frying the crepes.
4.  Preheat 10 inch non-stick skillet over medium-high heat. Spray with non-stick spray.
5.  With the skillet off the heat, pour 2 oz (1/4 cup) batter in the center of the skillet. Tip the skillet so that the entire bottom is covered.
6.  Return to heat. When the top begins to dry and the bottom is beginning to brown, flip using a wooden or rubber flipper. The edges will begin to curl away from the pan at this time.

Beginning to lift up at the lower left corner.
This is a perfectly fried first side.

7.  Fry the crepe for another 10 second. The crepe should be be very lightly brown.
8.  Remove from skillet.
9.  Add fillings, fold or wrap and serve -OR- stack with wax paper between layers for later use.

Nutritional data (per crepe, without any filling):
Calories:         64
Fat:               1.2g
Sat fat:          0.5g
Chol:           36.5mg
Sodium:       43.8mg
Carb:            9.2g
Fiber:            0.3g
Protein:         2.7g

Possible fillings are endless:
Sweet
A whole banana
Nutella (or peanut butter) and banana
Nutella (or peanut butter) and strawberry
Any other fruits (fresh or canned pie filling) with whipped cream
Lemon juice and powder sugar
Greek yogurt and your favorite fruit
Jam/marmalade

Savory
Bacon and eggs (with a touch of cheese)
Ham and cheese
Cream cheese and smoked salmon
Shredded chicken and salsa
Thin-shaved beef with horseradish yogurt

Easy Affogato

Affogato
Serves 2

1 cup cold espresso (or if you don’t have an espresso maker–I don’t–make double-strength coffee)
1 cup reduced fat vanilla ice cream (I used Edy’s Slow Churned Vanilla Bean)
Whipped cream for topping
Baking cocoa–OR–instant coffee for garnish

1.  Place 1/2 cup ice cream in each mug.
2.  Add 1/2 cup coffee.
3.  Top with whipped cream and your preferred garnish.

Nutritional data:
Calories:        148
Fat:                  5g
Sat fat:             4g
Chol:             20mg
Sodium:         45mg
Carbs:         22.5g
Fiber:               0g
Protein:            3g

Those instructions are for a nice cold drink. I think it would be even better with hot espresso poured over the cold ice cream. I will try it that way next time.

Two Delicious Desserts

Grilled Pineapple
(1 pineapple will make 6-8 slices)

1 fresh ripe pineapple
Chocolate sauce
Whipped cream

1.  Preheat your grill.
2.  Slice the pineapple into 3/4 slices.  Leave the skin on.
3.  Oil the grates. Lay the slices on the grates. Turn when they begin to get brown.
4.  Remove.  Serve with chocolate or caramel syrup, and whipped cream.

The pineapple is also delicious without toppings, or as part of an ice cream sundae.

Nutritional data (pineapple alone, without toppings):
Calories:     42
Fat:           0.1g
Sat fat:         0g
Chol:           0mg
Sodium:    0.7mg
Carbs:       11g
Fiber:       1.2g
Protein:    0.5g
Kahlua Mousse
Serves 4
4 tablespoons (60g) sugar
1 tablespoon water
3 whole eggs, separated
2 ounces Kahlua
1.  Reserve 1 tablespoon sugar. Place remaining sugar and water in a small microwave safe bowl.  Heat until the water is boiling rapidly.  Remove and set aside.
2.  Whisk the egg whites in a grease-free bowl until they are stiff.  Slowly add the sugar syrup while beating until combined thoroughly.
3.  Heat water in a sauce pan until gently boiling. Place a medium-sized bowl over the pan, with the water in contact with the bottom of the bowl.  Place the 3 egg yolks, the remaining sugar and the Kahlua in it and whisk until thick and frothy. This will take about 5 minutes.
4.  Whisk the egg whites into egg yolks.
5.  Optional step:  Fold in 1/2 of an 8 ounce container of whipped cream.
6.  Divide between 4 glasses.
7.  Chill in the refrigerator.  Top with whipped cream and a dusting of cocoa powder.
Nutritional data:
Calories:     158
Fat:             5.8g
Sat fat:        2.5g
Chol:          165mg
Sodium:       65mg
Carbs:       18.9g
Fiber:             0g
Protein:       5.2g
Variations include using Bailey’s Irish Cream, Grand Marnier, Amaretto, Frangelico, or just about any flavorful liqueur.

Individual Chocolate Souffles

Individual Chocolate Souffles

Make 2 servings

Cooking spray
1 tablespoon unsweetened cocoa
1 tablespoon all-purpose flour
3 tablespoons granulated sugar, divided
3 tablespoons low-fat chocolate milk
1 large egg white

1.  Preheat oven to 350.  Fill an 8×8 pan half-full of water (water bath), and set in the oven to preheat.
2.  In a small saucepan, place the cocoa, flour and 2 tablespoons of sugar.  Add the chocolate milk, and set over medium heat, stirring constantly until smooth (about 2 minutes.) Remove from heat and let cool about 5 minutes.
3.  When you remove the chocolate sauce from the heat, whisk the egg white until soft peak form. Slowly add the remaining tablespoon of sugar and continue beating until soft peaks are present again.
4.  Fold in cooled chocolate sauce, a little at a time, until the egg whites and chocolate are completely incorporated together.
5.  Spray baking ramekins with cooking spray. Pour batter into each.  Place in water bath and bake until the tops look slightly dry (14-16 minutes.) Do not open the oven until you are ready to take them out.  A sudden burst of cold air can make them deflate.
6.  Remove from oven and top with whipped cream and instant coffee granules (or espresso powder.)

Other possible toppings are powdered sugar, cinnamon or shaved dark or white chocolate, or a raspberry or strawberry sauce. 

Other options are adding the instant coffee or cinnamon to the chocolate syrup, or making this a Mexican chocolate souffle by adding a touch of cayenne pepper to the sauce.

Nutritional data:
Calories:      123
Fat:               0.8g
Sat fat:          0.3g
Chol:            1.9mg
Sodium:        43mg
Carbs:           26g
Fiber:           0.8g
Protein:        3.4g

Today’s Simple and Easy Dinner

Simple and Easy Beef Stroganoff
Makes 6 servings
1 package Hormel beef tips and gravy (17 ounces)
8 ounces fresh mushrooms, sliced
1 cup onion, diced
1 garlic clove, crushed
6 ounces Greek yogurt (fat free is what I used)
1 tablespoon olive oil
3 cups uncooked whole wheat wide noodles
Prepare the pasta as directed on the label. While the pasta is cooking, heat the olive oil in a non-stick skillet, saute the onion for 3-4 minutes, then add the garlic and mushrooms. Continue to cook over medium-high until everything is soft.
While preparing the onion-mushrooms, heat the beef tips in the microwave according to label directions (about 4 minutes). Remove from the microwave, and with two forks pull the meat into smaller chunks. When the mushrooms are ready, add the meat and gravy. Stir well. 
Turn the heat off, and stir in the Greek yogurt.
One serving is 1 cup pasta and 3/4 cup stroganoff.
This entire meal took 15 minutes to prepare, from filling the pot for the pasta to serving it. Having one of those Hormel dishes in the fridge is a life-saver on busy days.
Nutritional data:
Calories:            367
Fat:                    9.3 g
Sat. fat:              2.4 g
Cholesterol:       34.4 mg
Sodium:             426 mg
Carbs:                51.3 g
Fiber:                 6.8 g
Protein:              23.8 g
Mint Chocolate Cake
One 18.75 ounce package Devil’s Food Cake mix
One 12 ounce can diet cola
20 Andes candies, chopped
1 Tbsp. milk
One 8-ounce container fat free Whipped Topping
Preheat oven to 350.
Place cake mix and cola in a large bowl and mix with beater at low speed until moist. Increase speed to medium for 2 minutes until smooth. Stir in half of the Andes candies. 
Pour into one 9×13 or two 8×8 pans, sprayed with cooking spray. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes. 
Melt the remaining Andes candies with the tablespoon of milk in the microwave. Stir until smooth.  Fold into the whipped topping, and spread evenly over the cakes when cool.
Makes 24 servings. Note: You could also make this into 24 cupcakes.
Nutritional data:
Calories:          128
Fat:                  3.1 g
Sat Fat:            1.5 g
Chol:                0
Sodium:           195 mg
Carb:                23.6 g
Fiber:               0.6 g
Protein:            1.2 g