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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

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

Chocolate-Hazelnut Pudding
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.
Serves 4
INGREDIENTS

 *   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
PREPARATION

 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.
The skinny
229 calories per serving, 12 g fat (5 g saturated), 24 g carbs, 1 g fiber, 7 g protein

Chocolate-Hazelnut Pudding
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.
Serves 4
INGREDIENTS

* 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
PREPARATION

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.
The skinny
229 calories per serving, 12 g fat (5 g saturated), 24 g carbs, 1 g fiber, 7 g protein

Sep 5
Turkey burger with spinach, avocado and tomato on petite whole wheat bun.

Turkey burger with spinach, avocado and tomato on petite whole wheat bun.

INGREDIENTS
Dressing

 *   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
Salad

 *   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
PREPARATION
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.
The skinny
431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein

INGREDIENTS
Dressing

* 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
Salad

* 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
PREPARATION
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.
The skinny
431 calories per serving, 9.6 g fat (2.5 g saturated), 3.7 g fiber, 49.4 g carbs, 41 g protein

Aug 6
Orange-Scented Beet Soup With Chives
 Serves 4
 Beets and apples add filling fiber to each bowl; plus, apples’
antioxidants may help prevent metabolic syndrome, a condition characterized
by excess belly fat.
 INGREDIENTS

   - 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

 PREPARATION

   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.

 The skinny

153 calories per serving, 3 g fat (2 g saturated), 27 g carbs, 4 g fiber, 5
g protein

 meals
cooking soup

Orange-Scented Beet Soup With Chives
Serves 4
Beets and apples add filling fiber to each bowl; plus, apples’
antioxidants may help prevent metabolic syndrome, a condition characterized
by excess belly fat.
INGREDIENTS

- 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

PREPARATION

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.

The skinny

153 calories per serving, 3 g fat (2 g saturated), 27 g carbs, 4 g fiber, 5
g protein

meals
cooking soup

Aug 2
Chicken Bruschetta. 
From my kitchen.

Chicken Bruschetta.
From my kitchen.

Aug 1
Creole Spiced Shrimp

Creole Spiced Shrimp

Grilled Steak Fries with Citrus-Thyme Aioli

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
Ingredient Info:
Hot chili paste is sold at Asian markets and many supermarkets.
Preparation
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.
nutritional information
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

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
Ingredient Info:
Hot chili paste is sold at Asian markets and many supermarkets.
Preparation
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.
nutritional information
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

Grilled Steak Fries with Citrus-Thyme Aioli

> Re: Grilled Steak Fries with Citrus-Thyme Aioli > > Ingredients > 1 cup mayonnaise > 2 cloves garlic, smashed to a paste > 1 teaspoon finely grated orange zest > 1/2 teaspoon finely grated fresh lemon zest, Meyer lemons, preferred > 1 1/2 teaspoons finely chopped fresh thyme leaves > 1/4 teaspoon smoked paprika > 1 tablespoon honey > Kosher salt and freshly ground black pepper > 6 russet potatoes, scrubbed > 1/4 cup canola oil > 1 1/2 teaspoons finely chopped fresh thyme leaves > Directions > In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices. Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise. > > » » » » »