Dessert

Grilled Peach with Balsamic Reduction

Grilled Peach with Balsamic Reduction
Serves 2

1 peach
1/4 cup white balsamic vinegar
1/8 cup crushed pecans
Whipped topping or ice cream

  1. Preheat your grill on high for 5 minutes.
  2. In a small non-stick skillet over med-high heat, toast the pecans until they become fragrant (2-3 minutes.) Remove from heat.
  3. In the same skillet, add vinegar and increase the heat to high. Bring to a boil. Let is reduce in volume by half. This will go quickly (1-3 minutes), stay by the stove. Turn the heat off.
  4. Cut your peach in half and remove the stone.
  5. Lay the peach, cut side down on the grill. Leave in place until grill marks form, about 2 minutes. (The sugars in the peach will start to get caramelize and you will smell the wonderful aroma.)
  6. Turn the heat down, and leave the peach in place another 2-3 minutes, until it gets warm.
  7. Serve the peach half on whipped topping or ice cream, topped with half the pecans and balsamic syrup.
  8. Omit whipped cream to make this vegan.
Note: The next time I make this, I will cut the peach into four or six wedges, and grill both cut sides.
Normally, I don’t like peaches (I usually find them to be cloyingly sweet), but this peach had such a different flavor from the grilling process and then topping it with the sweet-tart balsamic syrup made this a wonderful dessert.
For nutritional data, the only data of concern is the peach. The vinegar adds very little. If you eat it without whipped topping or ice cream, you only need to add the calories present in the peach.

A Decadent and Classic Breakfast! (Fresh Berries and Cream)

Berries and Cream

Serves 1

1 banana, sliced
1/2 cup strawberries, sliced
1/4 cup fresh blueberries (although frozen and thawed will work)
3 tablespoons heavy whipping cream

  1. Combine all ingredients in a bowl
  2. Stir together. 
  3. Enjoy!
Nutritional data:
Calories:       288
Fat:            15.8g
Sat fat:       10.6g
Chol:          60mg
Sodium:   17.4mg
Carbs:        38.7g
Fiber:           5.6g
Protein:        2.1g
A word about this breakfast:
When I was growing up (back in the 60’s), I remember staying with a relative for a few weeks. It was a dairy farm and the meals were laden with fresh whole milk, butter, and of course, cream. My Aunt Ruth made me a breakfast that included a dish similar to what I have here (except the cream was freshly dipped from the bulk tank. That stuff is rich!) 
We never had cream at my house growing up, because my parents were always calorie conscious, and cream was just not part of the plan. I never ate a meal like this again, until last summer, when my wife and I were on vacation. One of the B&Bs served this for breakfast. The memory stuck with me, and I decided to share this exceedingly simple recipe here.
Many people who are trying to lose weight immediately start using low fat/ no fat versions of food, thinking that ridding fat from their daily menu will be the secret of weight loss. And that can work. But it is only one method. The likelihood is that most of my readers will have fruit in their house, but will not have “real” cream. 
This recipe uses heavy whipping cream, but only 3 tablespoons. If you haven’t had a breakfast like this, the cream is thick and rich. It clings to the fruit, so that you only need a little because you will get some cream with every spoonful. The richness of the cream and the inherent sweetness of the fruit eliminate the need for any added sugar. It is also rich enough to fill you and satisfy your hunger for longer because of the fats.
If this recipe scares you, you can use half-and-half, and you will save 95 calories, but you will lose the flavor and texture that heavy cream brings to this meal. So, if this recipe scares you a little, go to your local market, buy a half-pint of heavy cream and try it. Push your boundaries and discover other tastes that you maybe thought were unavailable.
This also makes a killer dessert after your evening meal.
You can vary this recipe and use any ripe fruit or berry that you like. Enjoy!

Strawberries and Balsamic Vinegar

Strawberries and Balsamic Vinegar
Serves 1

1/2 cup fresh strawberries, sliced
1/2 cup whipped cream (or whipped topping, which is what I used. I was out of whipping cream)
1/2 tablespoon balsamic vinegar

  1. Layer half of the strawberries and whipped cream.
  2. Repeat with the remaining berries and cream.
  3. Drizzle vinegar over the top.
  4. Serve immediately.
Nutritional data:
Calories:      71
Fat:            2.2g
Sat fat:          2g
Chol:          0mg
Sodium:   2.1mg
Carbs:      13.3g
Fiber:         1.7g
Protein:      0.6g
I used a special balsamic vinegar, from Olivada Oils, in Sheboyan,Wisconsin which is about an hour from my home. 
This is their dark chocolate infused balsamic vinegar. It added a complex flavor of cocoa with some oak, and vanilla, and what tasted like a very dark beer in the background. It was WONDERFUL in this dessert (although I will admit not everyone will like it.)
If you are unfamiliar with balsamic vinegars, the aging process doesn’t make them less sour than traditional vinegar, but adds flavors that bring a new balance, which makes the sourness seem appropriate and even, and more like tartness rather than truly sour.
Note to any beer geeks out there: if you really enjoy the sour beers of Belgium, you need to get a bottle of this. I think–but haven’t tried it, yet–that drizzling this over a bowl of Bing cherries will end up tasting like a kriek, and over raspberries it will taste like a framboise. If anyone tries those ideas, please let me know, okay?
Go to Olivada’s website and take a look at the olive oils and balsamic vinegars they offer. If you are near Sheboygan, go to the shop and taste. I spent about an hour (yes, I logged the oils that I tastes) tasting different oils and vinegars, and mixing them together for combined flavors. 
Here are the treasures I bought that day:
They will be featured in recipes to come.  Keep watching, and I hope you try today’s recipe. When you do, let me know what you think, even if you don’t like it. (But I am confident that you will.)

Baked Alaska (built on Lemon Cake)

This is my first attempt at a Baked Alaska. I made a two person piece and two individual servings because I didn’t know if any would work. I think this was a good first attempt, but I need to work a bit more on getting the meringue brown. (It went from was white for the first 3 minutes under the broiler, and then went from white to browned in about 15 seconds. I think it needed about another 10 seconds, but I panicked.)
All the various attempts.

The best single portion.
Already starting to melt.
Melty, but tasty.
Since I haven’t mastered the Baked Alaska (yet) I am not going to give the recipe here. (If you want it, you can easily find one online.) However, I will give the recipe for the incredibly lemony cake that I used as the foundation. It is part cake, part souffle, and total deliciousness.
Lemon Cake
Serves 8
3 tablespoon butter, softened
1 cup sugar (or I used Splenda)
2 tablespoons lemon zest
1 egg
1 cup Greek Yogurt
1/3 cup lemon juice
1/3 cup flour
3 egg whites
About 1 liter boiling water (for the water bath in the oven.)
  1. Preheat oven to 350F.
  2. Spray eight 5 ounce ramekins or 6 ounce custard cups with cooking spray
  3. With an electric mixer on medium speed, beat butter until creamy. Add sugar and lemon zest, beating until light and fluffy. Beat in egg at low speed.
  4. Add half the yogurt, half the lemon juice and half the flour. Beat until smooth.
  5. Add remaining yogurt, juice and flour, beating until smooth. Set aside.
  6. With clean beaters, beat egg whites in a clean bowl until stiff peaks form.
  7. With a rubber scraper, fold half of the egg whites into lemon mixture, gently folding until no white remains. Repeat with remaining egg whites.
  8. Divide mixture between ramekins. Place ramekins in a 9×13 baking dish. Add boiling water to the baking dish to surround the bowls with about one inch of water.
  9. Bake until golden brown and just set in the center (about 30 minutes.)
  10. Transfer the ramekins to a cooling rack and let cool for 10 minutes
  11. Dust with confectioner’s sugar and serve warm. As the cake cools, it will begin to collapse.
Nutritional data:
Calories:       105
Fat:               5.1g
Sat fat:          2.9g
Chol:             48mg
Sodium:        44mg
Carbs:          9.1g
Fiber:           0.7g
Protein:        6.7g
Note: the flavor is HUGE lemon, but the color is very pale. If you want it to look more “lemony” you will need to add artificial food coloring. But the aroma and flavor is so pronounced that everyone will know it is lemon cake just from the incredible smells coming from the kitchen.

Bourbon Pecan Pie

Bourbon Pecan Pie
Serves 12 (small pieces of a rich pie)

1 pie crust (this recipe assumes a store bought crust)
1 cup pecan halves
1/2 cup light corn syrup
1/2 cup brown sugar
4 tablespoon melted unsalted butter
1 teaspoon vanilla extract
3 large eggs
1 tablespoon molasses
1.5 ounces bourbon

  1. Preheat oven to 425. Line a glass 9″ pie plate with the pie crust dough. Fold and pinch overhang to form a nice decorative crust.
  2. Line pie shell with parchment paper or aluminum foil. Fill with dried beans or rice, and bake 15 minutes
  3. Remove foil and beans, bake another 5-10 minutes, until golden brown.
  4. Cool on a wire rack.
  5. Coarsely chop 3/4 cup pecans.
  6. In a large bowl, whisk together eggs, syrup, sugar, butter, vanilla, eggs and bourbon until blended. Stir in all pecans (chopped and halves.)
  7. Pour filling into crust.
  8. Bake 45-50 minutes, until the edges are set, but the center is still a little jiggly. Using an aluminum shield (or aluminum foil) will prevent excess browning of the crust.)
  9. Cool on a wire rack completely.
  10. Serve with whipped cream

Nutritional data:
Calories:     279
Fat:           16.3g
Sat fat:           5g
Chol:        66.4mg
Sodium:  125.2mg
Carbs:      31.5g
Fiber:         0.9g
Protein:      2.8g

Warm Bourbon Egg Nog

Warm Bourbon Egg Nog
Serves 3

1 egg
1 ounce Irish cream liqueur
1/2 ounce bourbon whiskey (the original recipe called for Irish whiskey)
2 cup milk
Cinnamon to garnish

  1. Heat milk over low heat until hot, but not boiling.
  2. While the milk is heating, in a 1 quart bowl whisk egg, Irish cream and whiskey until very smooth.
  3. When the milk it hot, slowly pour into the egg mixture, whisking while pouring.
  4. Divide between mugs. Garnish with cinnamon or nutmeg.

Nutritional data:
Calories:       148
Fat:               6.3g
Sat fat:          3.4g
Chol:             86mg
Sodium:      108mg
Carbs:        10.3g
Fiber:              0g
Protein:        7.8g

This tasted good, but personally, I didn’t think it was rich enough. Maybe it needed an additional egg or two, and some cream would help it (but then the calories would skyrocket!) However, for a once-in-a-while treat, the extra calories may be worth it. If I try that adaptation, I will post the results here.

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies
Makes about 48 cookies

1 cup peanut butter
3/4 cup packed brown sugar
1 large egg
3/4 teaspoon baking soda

  1. Preheat oven to 350. Live two cookie sheets with parchment paper.
  2. Using an electric mixer, combine all ingredients until fully incorporated.
  3. Drop by level teaspoonfuls onto baking sheets, spacing them 1.5 inches apart.
  4. Bake until the cookies are puffed and lightly brown, about 8-10 minutes.
  5. Let cook on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Nutritional data (per cookie):
Calories:        33
Fat:                 2g
Sat fat:            0g
Chol:              3mg
Sodium:        35mg
Carbs:            3g
Fiber:             0g
Protein:          1g

Thai Ginger-Milk Pudding

Thai Ginger-Milk Pudding
Serves 6 (1/2 cup portions)

3 cups milk (I used 2%)
2 tablespoons fresh ginger juice
6 tablespoons sweetener (I used Splenda. If you want to use real sugar, it will also work but have more calories)

  1. Place a cooling rack in a large kettle with a lid. Fill with water to about 1/2 to 1 inch above the rack. Bring the water to a boil. (The rack is important because you water to slowly and indirectly heat the mixture.)
  2. Grate the fresh ginger with your finest grater. You will need about a two ounce piece (approximately four inches long.)
  3. To get the most juice, line a small bowl with several layers of cheese cloth. Grate the ginger into the cheesecloth. When the ginger is completely grated, pick up the cheesecloth, and squeeze out all the juice.
  4. Combine all three ingredients in a bowl. Ladle the mixture into custard cups, or other high sided small dishes.
  5. Carefully place the dishes on the rack in the boiling water. Turn the heat down to a simmer, cover and let simmer for 8 minutes.
  6. After 8 minutes, check  the pudding. The pudding will start to pull away from the sides, and the whey will separate out. If the pudding is softly jiggly, it is done. Otherwise, put the cover back on for 1-2 more minutes. Do no over cook.
  7. Remove. Serve with a touch of nutmeg. This is delicious warm or chilled.

Nutritional Data:
Calories:        63
Fat:              2.4g
Sat fat:         1.5g
Chol:           9.8mg
Sodium:        58mg
Carbs:         6.2g
Fiber:             0g
Protein:       4.1g

You can see how the pudding separated from the edge a bit.
Before serving, you can carefully pour the whey off if you want. This is a VERY soft and gentle pudding.

Chocolate-Pumpkin Torte

Chocolate-Pumpkin Torte
Serves 8

This makes a dense brownie-like cake, very moist and richly chocolate. I topped this picture with melted Nutella, but I also have topped it with melted peanut butter, caramel sauce, or bittersweet chocolate. A raspberry or strawberry sauce would also be really good on top.

There is very little pumpkin flavor. I think I noticed it only because I knew that it was in the batter.

I used Splenda to greatly reduce the calories. If you prefer to use sugar, then you will just have more calories to calculate, but the recipe will otherwise be the same technique.

1 cup flour
4 eggs (separate three and reserve all)
1.5 cups Splenda, divided (or the same amount of sugar)
1 cup mashed pumpkin (canned is okay, make sure it is 100% pumpkin)
1/2 cup cocoa
8 teaspoons Nutella (optional topping, but I added those calories to the nutritional data below.)

(Special equipment needed:  springform pan and cooling rack.  See my comment at the end about alternate equipment.)

  1. Preheat oven to 375
  2. Combine flour, cocoa and 1 cup of Splenda in a large bowl.
  3. Stir in pumpkin until evenly mixed.
  4. With an electric mixer, add one whole egg and all yolks.
  5. Clean the beaters completely.
  6. In a separate bowl, place egg whites. Mix with electric mixer, whisk egg whites until soft peaks form.
  7. Add remaining 1/2 cup Splenda, beating until the egg whites are shiny and begin to hold firm peaks.
  8. Spray springform pan with cooking spray.
  9. Fold 1/3 of the egg whites into the pumpkin-cocoa mixture. Gently fold until thoroughly mixed. Add remaining egg whites, folding together gently until well incorporated.
  10. Pour batter into springform pan
  11. Bake 35 minutes, or until a toothpick inserted in the center comes out clean.
  12. Remove collar and cool completely on a cooling rack.
  13. When cool, cut into eight pieces.
  14. Melt the Nutella, and drizzle about 1 teaspoon on each piece. Dress with a bit of whipped topping (if desired.)

Nutritional data:
Calories:        140
Fat:                 6g
Sat fat:          2.4g
Chol:           105mg
Sodium:         36mg
Carbs:         19.4g
Fiber:           4.3g
Protein:        6.9g

If you do not have a springform pan (and if you don’t know what it is, then you don’t have one) here is an alternate method. Take a 9″ pie tin and line it with aluminum foil. You will probably need the extra wide foil. Press the foil down so that it conforms to the shape of the tin and then spray it with cooking spray. When you are done baking, you just pick up the foil by the edges and then set it on the cooling rack.

Also, if you prefer to not use canned pumpkin, you can use an equal amount of cooked squash or cooked sweet potato.

Potato Ham Skillet and Lemon Souffle Cheesecake

Potato Ham Skillet and Lemon Souffle Cheesecake
The Potato Ham Skillet serves 6 and the Lemon Souffle Cheesecake serves 8.

Potato Ham Skillet
3 Medium potatoes, peeled and sliced VERY thin (If using redskin potatoes, wash them well, and leave the skin on, which is what I do.)
3 scallions, sliced into thin slices
6 ounces of chopped, cooked ham
4 eggs, scrambled
1/4 cup shredded cheese (your preference)

Spray a 10 inch non-stick skillet with cooking spray.
Layer half the potatoes.
Sprinkle half the scallions and half the ham.
Black pepper to taste.
Repeat the layers.
Cover and cook over medium heat for 15 minutes.
Pour the eggs, cover and cook another 3-5 minutes, or until the eggs are almost set.
Top with cheese, cover and cook for 3-5 minutes, or until melted.

Nutritional data:
Calories:        167
Fat:                6.9g
Sat fat:           2.8g
Chol:             156mg
Sodium:        88.2mg
Carbs:          16.3g
Fiber:             1.3g
Protein:        10.4g

Other options:
Add bell peppers, jalapenos, mushrooms or tomatoes.
Use zucchini instead of the potatoes.
Add corn or black beans.
Replace the ham with bacon, sausage, pulled pork, taco-spiced ground beef, shrimp or smoked salmon.

Lemon Souffle Cheesecake

1 graham cracker, crushed
2/3 cup boiling water
1 package sugar-free lemon gelatin
1 cup 2% cottage cheese
8 oz low fat cream cheese
2 cups thawed fat free whipped topping

Spray a springform pan or pie plate with cooking spray. Sprinkle half the cracker crumbs on the side of the pan.
Add water to a gelatin mix in  small bowl. Stir 2 minutes or until completely dissolved. Cook for 4 minutes.
Blend gelatin, cottage cheese and cream cheese with electric mixer or blender until smooth. Pour into a large bowl.
Gently stir in whipped topping.
Pour into prepared pan. Smooth the top. Sprinkle remaining crumbs around outside edge. Refrigerate for 4 hours or until set.

Garnish with lemon zest. (We topped it with a bit of whipped topping and blueberries.)

Nutritional data:
Calories:        106
Fat:                5.5g
Sat fat:              3g
Chol:               19mg
Sodium:         268mg
Carbs:            6.8g
Fiber:                0g
Protein:          6.2g

Other ideas:
Use orange flavored gelatin, top with chopped fresh pineapple and whipped topping.
Use fat free cottage cheese and cream cheese (I don’t like the taste of fat free cottage cheese and cream cheese, so I won’t use those.)
Use cherry flavored gelatin, chocolate graham crackers, and top with shaved dark chocolate.