Recipes: Winter Desserts

the recipes

january 98

Winter Desserts

Apricots Stuffed with Yogurt Cheese

(makes 4 servings)

24	dried Turkish apricot halves, about 6 ounces (180 g)
4	teaspoons (16 g) granulated sugar
1	tablespoon (15 ml) cognac or brandy (optional)
1/2	cup (120 g) yogurt cheese (see recipe below)
2	tablespoons (30 ml) finely chopped pistachios

1.	Place the apricots in a pot with water to cover by 1 inch (2.5 cm). Bring to a boil, reduce heat, and simmer, uncovered, until the apricots plump, about 10 to 15 minutes. Drain the apricots, reserving 1/3 cup of the cooking liquid.
2.	Return this liquid to the pot along with 2 teaspoons (10 ml) of the sugar. Cook, stirring, until the sugar dissolves, then add the cognac (if using). Return the apricots to the pot and continue to simmer for another 15 minutes, until the apricots are very soft.
3.	Remove the apricots from the pot and set aside to cool. Reserve the cooking liquid.
4.	In a small bowl, combine the yogurt cheese and the remaining 2 teaspoons (10 ml) sugar.
5.	When the apricots are cool, open them up and spoon in a scant tablespoon of the yogurt mixture; top with another apricot, pressing the apricot down so yogurt cheese oozes out some (sort of like an ice cream sandwich). Repeat, filling all of the apricots.
6.	To serve, place 3 filled apricots in each of 4 dessert bowls. Drizzle with the reserved cooking liquid and sprinkle with the chopped pistachios. Serve at once.

Per serving:	175 calories (11% calories from fat), 6 g protein, 2 g total fat (0.3 g saturated fat), 36 g carbohydrate, 4 g dietary fiber, 1 mg cholesterol, 51 mg sodium
Exchanges:	2 1/2 carbohydrate (2 fruit, 1/2 skim milk)

Yogurt Cheese:

	coffee filter or double thickness of cheesecloth
2	cups plain low-fat yogurt

1.	Line a sieve with the coffee filter or cheesecloth. Suspend the sieve over a deep bowl.
2.	Put the yogurt into the filter and refrigerate several hours or overnight to allow the whey to drip away from the yogurt.
3.	When the yogurt has thickened to the consistency of soft cream cheese, scrape the yogurt away from the filter, transferring the yogurt to a sealable refrigerator container. Discard the liquid in the bowl. Refrigerate for up to 1 week, discarding any liquid that accumulates. Makes about 1 cup (236 ml).

Per 1 tablespoon (15 ml) serving:	17 calories (3% calories from fat), 2 g protein, trace fat (0 saturated fat), 2 g carbohydrate, 0 dietary fiber, 1 mg cholesterol, 23 mg sodium
Exchanges:	free

Lemony Baked Apples

(makes 4 servings)

4	Rome Beauty or Jonathan apples, 6 ounces (180 g) each, cored and peeled 1/3 way down from the stem end
1	tablespoon (15 ml) grated lemon zest
	juice of 1 lemon, 3 tablespoons (45 ml)
1	tablespoon (1.2 g) brown sugar substitute
	butter-flavored cooking spray

1.	Preheat oven to 375°F (190°C). Place the apples in an open-proof dish just large enough to securely hold them.
2.	Divide the zest between the apples, placing it in the core. Sprinkle with lemon juice and place some of the sugar substitute in each core. Spray with cooking spray.
3.	Pour 1/2 inch (1.75 cm) water in the dish. Bake for 20 minutes, until apples are tender and nicely browned. Serve warm or cold.

Per serving:	97 calories (5% calories from fat), 0 protein, 1 g total fat (0.1 g saturated fat), 26 carbohydrate, 4 g dietary fiber, 0 cholesterol, 2 md sodium
Exchanges:	2 carbohydrate (2 fruit)

Oranges Grand Mariner

(makes 4 servings)

2	16-ounce (450 g) navel oranges
2	cups (455 g) no sugar added vanilla ice cream
2	tablespoons (30 ml) Grand Marnier or other orange liqueur

1.	Cut the oranges in half crosswise. Using a grapefruit knife, carefully cut around the fruit in each half to separate the sections from the peel and membrane. Lift out the fruit. Hold the orange over a bowl to catch the juice as you cut and lift the segments free.
2.	Using a sharp knife, remove the membranes, leaving the white pith next to the peel (this will help keep the shell stable). Place the empty orange halves on a freezer proof dish, removing a thin slice from the bottom to keep them upright.
3.	Place the ice cream in a bowl and allow it to soften. Combine with the orange sections, any juice that accumulated, and the Grand Marnier.
4.	Spoon the mixture into the empty orange shells and freeze until ready to serve. If frozen solid, allow 10 to 15 minutes out of the freezer before serving. Place each filled orange shell on a dessert plate and serve.

Per serving:	181 calories (1% calories from fat), 5 g protein, trace total fat (0 saturated fat), 40 g carbohydrate, 4 g dietary fiber, 0 cholesterol, 52 mg sodium
Exchanges:	3 carbohydrate (2 fruit, 1 skim milk)

Hot Pineapple with Chocolate Yogurt

(makes 4 servings)

	butter-flavored cooking spray
4	thin slices, 8 ounces (225 g) total, fresh pineapple, cored and each slice cut into 6 pieces
2	gingersnaps, crushed
4	tablespoons (57 g) frozen sugar-free chocolate yogurt

1.	Preheat a nonstick skillet until hot. Lightly spray with cooking spray.
2.	Add the pineapple pieces and quickly brown, turning once to brown both sides. Transfer the pineapple pieces to 4 dessert plates to form a circle.
3.	Sprinkle with the gingersnap crumbs and top each serving with a tiny scoop of the frozen yogurt. Serve at once.

Per serving:	56 calories (12% calories from fat), 1 g protein, 1 g total fat (0.2 g saturated fat), 12 g carbohydrate, 1 g dietary fiber, 1 mg cholesterol, 31 mg sodium
Exchanges:	1 carbohydrate (1 fruit)

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