February 13, 2017 / Lyn Jones / 0 Comments
24 slices
My guests always ask “are you sure there is no sugar or fat in this delicious dessert?”
5-6 apples, peeled, cored chopped
3 oz unsweetened frozen orange juice
1 Tab dry sherry
1 x 6 oz can frozen unsweetened apple juice concentrate
2/3 cup ripe bananas
1/2 cup muscat raisins, plumped 15 mins in hot water to cover
1.25 cups wholewheat pastry flour
1.25 cups unbleached white flour
1/4 cup soya flour
2 tsp low-sodium baking powder
2 tsp each of bicarb and cinnamon
1/8 tsp allspice
4 egg whites, stiffly beaten
1.5 tsp pure vanilla extract
1 cup Grape-nuts
1. Marinate the apples in orange juice and sherry for 4 hours or overnight. Preheat oven to 325 degrees.
2. In a bowl, combine apples, apple juice concentrate, raisins & bananas. Sift dry ingredients into apple mixture.
3. Stir until flour disappears and then fold in egg whites & vanilla.
4. Pour into a non-stick bundt pan that has been sprinkled with Grape-nuts. Bake for 1.5 hours.
5. Cool and cover with glad wrap; let stand several hours or overnight before serving.
6. To serve: Place slices of torte on individual plates and serve each with a dollop of whipped nonfat milk.
75mg sodium per serve.
December 24, 2016 / Lyn Jones / 0 Comments
serves 8 (1 meringue per serve)
4 cups nonfat milk
1/2 vanilla bean, split
3 egg whites, at room temp.
few grains cream of tartar
1 tsp pure vanilla extract
1 pint fresh strawberries or raspberries (or frozen) – washed, then hulled
juice of 1/2 lemon, or to taste
1 Tab liqueur
frozen unsweetened apple juice concentrate to taste, depending on sweetness of fruit
fresh mint leaves for garnish
In a 10″ skillet, bring milk to a boil with split vanilla bean. Lower heat to maintain a gentle simmer. Remove skin from milk.
Combine whites & cr of tartar in a metal or glass bowl and beat until stiff. Add vanilla.
With 2 oval soup spoons, form meringues into 8 ovals. Drop one by one into simmering milk.
Poach meringues 4 mins on each side. Turn once with a slotted spoon.
Drain on paper towel; chill, covered with glad wrap. (will keep in fridge several days).
SAUCE: Puree berries in blender or food processor, reserving several whole berries for garnish. (you may strain sauce if desired). Add lemon juice & liqueur. Taste, and adjust seasonings. If necessary, add apple juice concentrate to sweeten.
Chill sauce in a covered container in fridge until time to serve. Sauce may be refrigerated up to 1 week or frozen for future use.
To Serve: Choose lovely glass dessert dishes. Place 1/4 cup sauce on each plate and gently float an island of meringue on sauce. Garnish with fresh strawberries or raspberries and mint leaves.
If desired, grated orange zest may be sprinkled over merigue before serving.
HELPFUL HINT: Leftover cooked milk may be used in baking or in preparing hot cereals.