This is a fabulous dessert that I have been serving during the holiday season for many years. It has such a rich flavor; no-one would ever know it’s low in fat and calories. If you are entertaining at all this season, try it, your friends and family will think you are a pastry chef connoisseur.
Panettone Bread Pudding with Amaretto Sauce
Prep Time: 20 minutes
Cook Time: 1 hour and about 10 minutes
Estimated values per serving:
Calories = 290 Fat = 5 grams Points: 6
Bread Pudding Ingredients:
1 panettone or other fruit sweet bread (about 1 pound) – cut into 1-inch pieces
3 cups fat free half and half
¾ cup egg substitute
1 cup sugar
1 tablespoon plus 2 teaspoons vanilla extract
1 teaspoon almond extract
Amaretto Sauce Ingredients:
½ cup fat free half and half
1 cup confectioner’s sugar
3 tablespoons amaretto liqueur
2 egg yolks
Arrange bread pieces on a baking sheet and toast for about 2 minutes on each side or until lightly browned.
Place bread in a large bowl and pour half and half over the bread, making sure all the pieces are covered. Set aside for 1 hour until the liquid has been absorbed.
Preheat the oven to 325o. Coat a 9-by-13-inch baking dish with cooking spray.
In a medium bowl, whisk together egg substitute, sugar, vanilla extract and almond extract. Stir into the soaked bread.
Transfer mixture to the baking dish and bake in the middle of the oven for 1 hour or until the pudding is set and the top is golden brown.
Make the amaretto sauce: Set a medium sized bowl over a small saucepan of simmering water. Stir together the half and half and confectioner’s sugar and whisk until the mixture is creamy. Add the amaretto and then add the egg yolks, one at a time, whisking constantly.
Cook the mixture, whisking constantly for about 4 minutes or until the mixture has thickened to the consistency of honey and reaches 160o.
Preheat the broiler. Just before serving, spoon the amaretto sauce over the pudding and broil 3 to 4 minutes until bubbly and lightly browned. Cut the pudding into 18 pieces and serve immediately.
– The pudding can be made a day in advance. Cover and set aside at room temperature.
– The sauce can be made a day in advance. Cover and refrigerate. Allow the sauce to return to room temperature before spooning onto the pudding.
5 pounds potatoes – peeled and cut into 2-inch pieces
¾ cup skim milk
¾ cup fat free sour cream
2 tablespoons low calorie butter spread
1 ½ teaspoons salt
1 ¼ teaspoon pepper
Wrap garlic cloves in a piece of aluminum foil coated in cooking spray. Place in the oven and roast for about 20 minutes until soft.
Meanwhile, boil a large pot of water and add potatoes. Cook until tender, about 15 minutes. Drain and return the potatoes to the pot. Cook over high heat, tossing until completely dry for about 1 minute.
Turn off the heat and mash the potatoes. Stir in the milk, sour cream, butter spread and salt and pepper until combined and fluffy. Remove the garlic from the oven when done, mash in a small bowl and then stir into the potato mixture.
2 large cooking apples – cored, peeled and chopped
¼ cup sugar
1 teaspoon ground cinnamon
¼ cup raisins – chopped
1 ¼ cup egg substitute
½ cup skim milk
¼ cup maple syrup
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Coat a 9X12-inch baking pan with cooking spray. Add bread and toast in the oven for about 10 minutes. Remove from oven and let cool.
Heat a large non-stick skillet with cooking spray, coat with cooking spray and add apples, sugar and cinnamon. Sauté apples until soft for about 7 – 10 minutes. Remove from heat and toss with toasted bread and raisins.
In a mixing bowl, whisk together egg substitute, milk, maple syrup, nutmeg and all spice. Pour on top of apple/bread mixture. Press down on bread until it is completely moistened.
Roast Pork Tenderloin and Potatoes with Braised Red Cabbage
Preheat oven 425o
Estimated values per serving:
Calories = 335 Fat = 8 grams Points: 6
2 pounds boneless pork tenderloin
2 large potatoes – peeled and cut into large pieces
1 teaspoon dried thyme
½ teaspoon dried marjoram
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
4 slices turkey bacon – chopped
½ cup red onion – thinly sliced
3 cloves garlic – minced
1 small head of red cabbage
1 cup red wine vinegar
½ cup apple cider
3 tablespoons Brown sugar
1 apple – julienned
In a small bowl, combine thyme, marjoram, salt, pepper and onion powder. Rub half of the seasoning mix onto the pork.
Coat a baking pan with cooking spray and add potatoes. Sprinkle the remaining half of the seasoning on the potatoes. Set the pork on top. Place in the oven and roast for about 30 – 40 minutes until the internal temperature reaches 160o. cover and let sit for 10 minutes before carving.
While the pork is roasting, prepare the cabbage. Heat a large skillet on medium heat and coat with cooking spray. Add turkey bacon and sauté until crispy and browned. Add onion and sauté for about 5 minutes until softened. Add garlic and cook for an additional minute.
Add the cabbage and vinegar, cover and simmer for about 15 minutes until the cabbage is soft and tender.
In a small bowl, stir together the apple cider and brown sugar. Uncover the skillet and add the apple cider mixture. Simmer, uncovered, for about 5 minutes until the liquid is absorbed.
Remove the cabbage form the heat and fold in the apple.
Serve the roasted pork and potatoes with the cabbage on the side.
As the weather gets cooler, the meals get cozier. I made this for the family the other night and they loved it. Even though it’s low in calories, it’s very filling. It can be served for 4 people to make it a whole meal with a side vegetable or 8 side servings.
Alaskan Crab Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Estimated values per serving:
Calories = 165 Fat = 1 gram Points: 3
½ cup onion – minced
2 ribs celery – chopped
2 cloves garlic – minced
½ cup cream sherry
4 cups chicken broth
1 teaspoon dill
1 tablespoon double concentrate tomato paste
1 ½ pounds Alaskan lump crab meat (i.e. snow crab, Dungeness, king crab)
4 cups fat free half and half
4 tablespoons flour
Salt and pepper
Heat a large pot on medium heat and coat with cooking spray. Add onion and celery and sauté for 5 minutes until slightly browned and softened.
Add garlic and sauté for 1 minute. Add sherry and cook until liquid is absorbed.
Add chicken broth, dill, tomato paste, bay leaf and crab. Simmer for 10 minutes.
In a small bowl, stir together half and half and flour. Pour into soup, stirring constantly until thickened and bubbly. Season with salt and pepper.