Monday, January 23, 2006

The New High is Low

In keeping with Sam's Sugar High Fridays, which, for the month of January is asking for desserts low in sugar, here is my offering of no sugar, no fat, low carb vanilla cream with Bosc pears and shaved bittersweet chocolate. I experimented with stevia extract as the sweetener and didn't like it, so went back to using Splenda, which seems to be getting a bit of bad press at the moment.

I've been using variations of this recipe for years. It comes from my first cookbook - The Betty Crocker Cookbook - which my mother gave me when I was about 13 years old. Enjoy this when you have fruit in the house and want a simple and sweet ending to one of your fabulous dinners. It can be made in 15 minutes plus about 10 minutes cooling time.

In a medium saucepan, whisk together 1/3 cup Splenda for baking, 2 tablespoons cornstarch and 1/8 teaspoon salt. In another bowl, whisk 2 cups fat free 1/2 & 1/2 and 1/2 cup egg substitute til blended. Slowly whisk the liquid into the dry ingredients and blend well. Cook over medium-low heat, whisking often to prevent curdling, until mixture comes to a boil. Stirring constantly, boil for 1 minute then remove from heat. Quickly whisk in 2 teaspoons of good vanilla extract plus 1 tablespoon Smart Balance Lite buttery spread. Allow to cool.

Cut a bosc pear into lengthwise quarters, remove the core then slice each quarter in half, again lengthwise. Spoon the cream sauce into a bowl and top with 4 slices of pear. Grate just a bit of good bittersweet chocolate over the pears and cream and serve the dish to your sweetie who can't believe dessert is being served when there was no dessert mere minutes before!




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1 comment:

Sam said...

thanks for your entry christine, in my book you can't beat a good poached pear!