| Chocolates, flowers, gifts, cards and
| |
| | half and dividing equally.19. Then
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| delicious high-fiber desserts are all the
| |
| | sprinkle the top with 2 tablespoons of
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| tradition on this special day for love
| |
| | almonds.20. Repeat with remaining mousse
|
| known as Valentine's Day. Fiberlady
| |
| | and raspberry sauce.21. Sprinkle with
|
| recognizes that no matter what the
| |
| | remaining finely chopped almonds. Garnish
|
| origins of Valentine's Day, it's a
| |
| | with raspberries and mint sprigs.Fiber
|
| perfect day for celebrating with those
| |
| | per serving 3.3 gramsPoached Red Pear
|
| you love and to share the healthy
| |
| | Zinfandel
|
| indulgences of high fiber foods. Say "I
| |
| | 4 servingsIngredients:4 large ripe red
|
| love you" with these scrumptious
| |
| | pears or other pear variety
|
| high-fiber desserts. Your lover's heart
| |
| | 1 1/2 cup white zinfandel or rose wine
|
| will be content.White Chocolate Mousse
| |
| | 1 vanilla bean, split lengthwise, or 1
|
| With Raspberries
| |
| | tsp vanilla
|
| 6 servingsIngredients:2 cups fresh
| |
| | 1/3 cup sugar
|
| raspberries or frozen raspberries (washed
| |
| | 4 tsp honey
|
| & divided 3-1)
| |
| | 1 fresh mint leaves
|
| 1/4 cup sugar
| |
| | (optional)Preparation:Core pears from
|
| 2 tablespoons framboise liqueur
| |
| | bottom, leaving stem intact. If
|
| 6 ounces white chocolate, finely chopped
| |
| | desired,use a paring knife to peel a
|
| 1/4 cup milk, warmed
| |
| | spiral channel from tip to bottom of
|
| 1 cup heavy cream
| |
| | fruit.Slice the bottoms off pears to
|
| 2 egg whites, room temperature
| |
| | allow them to stand upright. Stand pears
|
| 1 pinch cream of tartar
| |
| | up in the bottom of a large saucepan; add
|
| 3/4 teaspoon vanilla extract
| |
| | wine and vanilla bean or liquid vanilla.
|
| 4 tablespoons finely chopped toasted
| |
| | Bring mixture just to boiling. Reduce
|
| almonds
| |
| | heat and simmer pears, covered, for 10 to
|
| raspberries (to garnish)
| |
| | 15 minutes or until tender.Using a
|
| mint sprigs (to garnish)Preparation:1.
| |
| | slotted spoon, transfer pears to four
|
| In a blender or food processor fitted
| |
| | dessert dishes. Add sugar to liquid in
|
| with metal blade, combine 1-1/2 cups of
| |
| | pan; bring to the boil. Reduce heat.
|
| the raspberries with the
| |
| | Simmer, uncovered, for 12 minutes or
|
| sugar.2. Puree until smooth.3. Strain
| |
| | until liquid is reduced to 2/3-cup and is
|
| through a fine-mesh sieve into a bowl.4.
| |
| | the consistency of a thin sauce.Spoon
|
| Add the framboise and stir to mix.5. Stir
| |
| | sauce over pears. Drizzle honey on top.
|
| in the remaining whole raspberries,
| |
| | Serve warm or chilled. Garnish with
|
| halved, into the puree.6. Set aside.7.
| |
| | mint.Fiber per serving: 5 gramsChocolate
|
| Place the chocolate in a heatproof bowl
| |
| | FondueIngredients:8 oz Premium Chocolate
|
| and set over pan of gently simmering
| |
| | (chopped)
|
| water; do not allow the bowl to touch the
| |
| | 1 cup Whipping Cream
|
| water.8. Heat the chocolate until it is
| |
| | 2 tsp Grand Marnier
|
| melted and smooth and registers 140F on
| |
| | (optional)Preparation:Over low flame,
|
| an instant-read thermometer.9. Gradually
| |
| | heat cream until warm (DO NOT BOIL).
|
| add the warm milk to the chocolate,
| |
| | Slowly add chocolate while stirring.
|
| stirring constantly until smooth.10.
| |
| | Mixture will become smooth. Stir in
|
| Remove the bowl from the water and allow
| |
| | liqueur.To Dip: Strawberries, Bananas,
|
| mixture to cool until it is almost at
| |
| | Apples, Pears and RaspberriesFiber Count:
|
| room temperature.11. In a bowl, using an
| |
| | Strawberries: 1 cup, 3 grams
|
| electric mixer on high, beat the cream
| |
| | Pear: 1 medium, 4 grams
|
| just until soft peaks form.12. In another
| |
| | Apple: 1 medium, 4 grams
|
| bowl, using clean beaters, beat together
| |
| | Banana: 1 medium, 3 grams
|
| the egg whites and cream of tartar on
| |
| | Raspberries: 1/2 cup, 4.6 gramsHoney Nut
|
| high until stiff peaks form.13. Using a
| |
| | Tart
|
| rubber spatula fold half of the whites
| |
| | 8 servingsIngredients:Crust:1/3 cup
|
| into chocolate mixture to lighten it.14.
| |
| | butter, softened1/3 cup sugar1 egg1-1/2
|
| Fold the remaining whites, whipped cream
| |
| | cups flourFilling:1 cup honey2 tbsp.
|
| and vanilla into the chocolate mixture
| |
| | butter1/3 cup heavy cream2-1/2 cups
|
| just until combined and no white drifts
| |
| | unsalted mixed toasted nutsPreparation:To
|
| remain.15. DO NOT OVERMIX.16. You may
| |
| | prepare crust, stir together butter and
|
| cover and refrigerate the mousse for up
| |
| | sugar until fluffy. Stir in egg, then
|
| to 1 day ahead.17. To serve, spoon about
| |
| | flour and salt. Knead several times on a
|
| half of the mousse into 6 parfait
| |
| | lightly floured board and wrap tightly in
|
| glasses, half filling each glass.18. Top
| |
| | plastic wrap; refrigerate for 30 minutes.
|
| with raspberry sauce, again using about
| |
| |
|
