Warm Chocolate Cakes With Coffee Crème Anglaise There’s one thing better than a warm chocolate cake: a warm chocolate cake served with a rich cream sauce. Serves 4 INGREDIENTS * 1/3 cup 2 percent milk * 10 teaspoons sugar, divided * 1 piece vanilla bean (1 inch long) * 4 teaspoons brewed coffee * 1 egg yolk * 1 egg, separated * 2 oz chopped bittersweet chocolate * 7 teaspoons nonfat plain yogurt * Vegetable oil cooking spray PREPARATION 1. In a medium pan over medium heat, bring milk, 4 tsp sugar, vanilla bean and coffee to a simmer, stirring. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk sauce; add to pan. Cook 1 minute; stir. Remove from heat; cool; cover with plastic wrap; refrigerate. In a second bowl, beat separated egg white until foamy. Add 1/2 tsp sugar; beat, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In a third bowl, beat separated egg yolk with remaining 3 tsp sugar until thick. In a microwave-safe bowl, nuke chocolate until melted; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; chill 1 hour. Heat oven to 325°. Coat 4 muffin-tin cups with cooking spray; pour in batter. Bake 12 minutes, or until cake springs back when touched. Let cool slightly. Pour 2 tbsp sauce on each of 4 plates; put 1 cake on top of each. The skinny 139 calories per serving, 6 g fat (3 g saturated), 19 g carbs, 1 g fiber, 4 g protein
This luscious pudding offers a tasty hit of calcium to help build bones. If you can’t find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tbsp cornstarch instead of 2; the result will be milder in taste.
* 2 tablespoons cornstarch
* 2 cups 2 percent milk, divided
* 3 oz dark gianduja (hazelnut-flavored chocolate), broken into small pieces
* 2 tablespoons sugar
* 1/8 teaspoon salt
1. In a bowl, stir cornstarch into 1/2 cup milk until dissolved. In a small saucepan over medium-low heat, cook remaining 1 1/2 cups milk with remaining ingredients, whisking, until chocolate melts. Increase heat to medium; cook, whisking, until almost boiling. Stir cornstarch-milk mixture; slowly add to saucepan, whisking. Bring to a simmer, whisking. Simmer, whisking, 90 seconds. Divide among 4 cups; cover with plastic wrap, pressing against surface of pudding. Chill at least 2 hours. Serve cold.
229 calories per serving, 12 g fat (5 g saturated), 24 g carbs, 1 g fiber, 7 g protein
* 1 clove garlic, chopped
* 1 tablespoon honey
* 1 teaspoon Dijon mustard
* 6 tablespoons orange juice
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 teaspoon salt
* Juice and rind from 1 lemon
* 1 clove garlic, crushed
* 1 bay leaf
* 1 teaspoon black peppercorns
* 1 teaspoon salt
* 1 1/2 pounds large shrimp (tail intact)
* 4 chunks watermelon (1 lb each), cut from the rind, cut into cubes
* 1 pound heirloom tomatoes, cut into wedges
* 1/3 cup crumbled feta
* 1/4 cup fresh basil, torn
1. For dressing
Combine all dressing ingredients in a blender.
2. For salad
Fill a 4-quart saucepan with water and bring to a boil; add lemon juice, lemon rind, garlic, bay leaf, peppercorns and salt. Add shrimp, cover, remove from heat and let stand until shrimp is cooked, about 15 minutes. Drain and cool 10 minutes, then refrigerate 30 minutes. Line a large platter with watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.
431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein
Orange-Scented Beet Soup With Chives
Beets and apples add filling fiber to each bowl; plus, apples’
antioxidants may help prevent metabolic syndrome, a condition characterized
by excess belly fat.
- 2 cans (14.5 oz each) sliced beets, drained (reserve liquid)
- 1 McIntosh apple, peeled, cored and chopped
- 1/4 cup chopped shallots
- 1 teaspoon brown sugar
- Grated zest of 1 orange
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons fresh lemon juice
- 2 tablespoons chopped fresh chives
- 2 oz goat cheese
1. Pulse beets, apple, shallots, sugar, zest and salt in a food
processor until pureed. Add reserved beet liquid; pulse until smooth.
Transfer beet mixture to a bowl; stir in orange juice, vinegar and lemon
juice. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish
with chives and cheese before serving.
153 calories per serving, 3 g fat (2 g saturated), 27 g carbs, 4 g fiber, 5
Grilled Steak Fries with Citrus-Thyme Aioli
2 pounds unpeeled or peeled deveined shrimp, preferably wild American
1 small onion, sliced
1 lemon, thinly sliced
8 bay leaves
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
1 tablespoon Old Bay seasoning
2 teaspoons hot chili paste (such as sambal oelek)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1 stick) unsalted butter, cut into tablespoons
Hot chili paste is sold at Asian markets and many supermarkets.
Using small kitchen scissors, cut shrimp shells along the curved backs. Remove vein, keeping shell intact. (Skip this step if using peeled deveined shrimp.) Toss shrimp and next 9 ingredients in a large bowl.
Place four 16x12” sheets of heavy-duty foil on a work surface. Divide shrimp mixture among sheets. Fold all foil edges toward the center to accommodate the liquid; do not crimp. Add 2 Tbsp. butter and 1/4 cup water to each. Crimp tightly to seal. Preheat oven to 325°. Arrange packets in a single layer on a rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or preheat a gas grill to medium-high. Bake or grill until shrimp are just opaque in center (carefully open 1 packet to check; steam will escape), about 30 minutes. Carefully cut open packets.
Hungry for More? To see more recipes like this one, check out our Shrimp Recipes Slideshow.
One serving contains:
Calories (kcal) 470
Fat (g) 26
Saturated Fat (g) 15
Cholesterol (mg) 410
Carbohydrates (g) 8
Dietary Fiber (g) 1
Total Sugars (g) 3
Protein (g) 46
Sodium (mg) 1540