Fat

By dph on Sep 1, 2009 | Reply

fat tits

This isn’t a low fat recipe, but could easily be converted by using egg substitute and reduced fat whipping cream.

1 envelope unflavored gelatin
1/4 cup cold water
4 egg yolks
3/4 cup sugar
1 cup milk
2 teaspoons vanilla
1 cup whipping cream

This gelatin-based custard must be made several hours before you plan to serve it.
It’s great paired with cut-up fresh strawberries, or a mixture of fruit– or with a rich butterscotch sauce.
INSTRUCTIONS: Preparing the gelatin: Sprinkle the gelatin over the cold water; stir to blend.
Set aside to soften for 5 minutes.
(It won’t hurt to let it sit longer.) Mixing the ingredients: Put the yolks in a bowl and, using a whisk or fork, stir briskly to blend.
Slowly add the sugar and continue to stir until well mixed.
Cooking the custard: Pour the milk into a saucepan and place over medium-high heat.
Stand right by the stove and watch for tiny milk bubbles to form around the edge of the pan.
The milk should be hot, but not boiling.
It is better to underheat than to boil.
As long as the milk is hot it will work fine.
Pour the yolk/sugar mixture into the hot milk, then add the softened gelatin and stir with a large spoon or whisk to blend well.
Cook, stirring slowly, but constantly for 3 or 4 minutes.
Tilt the pan until you can see the bottom.
If there is a thin coat of custard on the bottom that doesn’t flow as readily as the rest, it’s ready.
Remove from heat.
Do not let the custard boil; it will be fine if you remove it too soon rather that too late.
Stir in the vanilla.
Pour the custard into a bowl and refrigerate for 30 minutes, or just long enough for it to begin to gel.
It should be thick but pourable.
This last step is the secret of a fabulous Bavarian Cream: Beat the cream only until it holds soft peaks.
If the cream is too stiff, the dessert will be too firm.
Fold the whipped cream into the custard.
Spoon into a 2-quart mold or bowl, cover with plastic wrap or a lid and refrigerate several hours, to allow the dessert to gel.
If the Bavarian Cream is in a mold, turn it out onto a plate before serving.
Otherwise, spoon into dessert bowls.

By jrsgurl62 on Sep 2, 2009 | Reply

fat grams

Strawberry Bavarian Cream

Cooking spray
1 1/2 tablespoons sugar
2 cups sliced strawberries
1/4 cup sugar
15 ladyfingers
1/4 cup seedless strawberry jam
2 envelopes unflavored gelatin
1/2 cup water
2 tablespoons brandy
1 3/4 cups Crème Anglaise, chilled
1 (8-ounce) container frozen reduced-calorie whipped topping, thawed

Coat a 6-cup soufflé dish with cooking spray. Sprinkle with 1 1/2 tablespoons sugar.
Combine strawberries and 1/4 cup sugar in a bowl; mash strawberries.

Split ladyfingers in half lengthwise. Spread jam evenly over the flat sides of the ladyfingers. Arrange enough ladyfinger halves, rounded sides down, in a single layer to line bottom of prepared dish. Line sides of dish with remaining ladyfinger halves, rounded sides outward and standing upright.

Sprinkle gelatin over water in a small bowl, and let stand 1 minute. Microwave at HIGH 1 minute or until the gelatin is dissolved. Stir in brandy. Place Crème Anglaise in a large bowl; stir in gelatin mixture. Place bowl in a larger bowl of ice water, stirring mixture occasionally until thick (do not allow gelatin mixture to set). Add mashed strawberries, stirring mixture occasionally until thick but not set. Stir in one-fourth of whipped topping. Gently fold in remaining whipped topping. Spoon mixture into prepared dish. Cover and chill 4 to 8 hours.

Place a plate upside down on top of dish; invert onto plate. Cut into wedges.
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Bavarian cream with raspberry sauce

1 tb Unflavored gelatin
2 tb Cold water
1 ½ c Non-fat milk
¼ ts Salt
¼ c Sugar
¼ ts Vanilla
¼ ts Almond extract
1 c Low-fat whipped topping
½ pt Raspberries

Sprinkle gelatin over cold water to soften. Heat milk to simmering. Stir in salt and two tablespoons sugar. Stir in softened gelatin until dissolved. Stir in vanilla and almond extract. Chill until slightly thickened. Fold in whipped topping. Spoon into stemmed glasses and chill until set. Puree raspberries with remaining two tablespoons sugar and strain. Spoon over chilled almond cream and serve. Makes four servings.

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Chocolate Bavarian Pie Low Fat Recipe
Ingredients:
One envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/4 cup unsweetened cocoa
1 cup evaporated skimmed milk
1/4 cup egg substitute
1 teaspoon vegetable oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon chocolate flavoring
Three egg whites
1/8 teaspoon cream of tartar
1 low-fat graham cracker crumb pie crust

Directions:
Sprinkle gelatin over water; let stand one minute.

Combine sugar and next four ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla extract and chocolate flavoring. Add gelatin mixture; stir until gelatin dissolves. Chill until the consistency of unbeaten egg white.

Beat egg whites (at room temperature) and cream of tartar at medium speed of an electric mixer until stiff peaks form. Fold into chocolate mixture. Spoon filling into graham cracker crust. Cover and chill until pie is firm.

Note: If the use of uncooked egg whites makes you apprehensive, use an egg white substitute.