Conference turris::cooks

Bake a souffle, reducing or eliminating the fat, throwing out or reducing
egg yolks used in the recipe.

Bake a pumpkin pie in a meringue crust - no fat in the crust, low-fat filling..
voilla, you have low-fat pie.  Other forms of calorie-light pies are anything
chiffon in a meringue crust.

for instance, the low-fat pumpkin souffle:


	pre-heat oven to 350 degrees farenheit.
	butter large souffle dish well.

	INGREDIENTS:

	3 JUMBO or 4 extra-large eggs, separated, warmed to room temperature.
		Keep 2 egg yolks.  Discard the rest.  Put the egg whites in 
		a deep, narrow bowl.

	2 cups unsweetened, canned pumpkin (DO NOT USE CANNED PUMPKIN PIE
		FILLING).  You can cut, seed, steam, peel, and mash a
		pumpkin -- but it's a lot of work

	2/3 cup evaporated skim milk.

	1/2 to 2/3 cup packed brown sugar (to taste)

	3 teaspoons pumpkin pie spice

	1/2 teaspoon salt
	

	PROCEDURES:

	mix pumpkin, yolks, milk, seasonings, sugar well in a large bowl.

	whip egg whites to stiff peaks. Stir one big spoonful of the
	whites into the pumpkin to lighten it.  Fold the rest of the
	egg whites into the pumpkin mixture.  Pour into the souffle dish
	and smooth the top.  Sprinkle the top with brown sugar.  Bake
	for 30 minutes or until the souffle does not jiggle when gently
	shaken.


for a meringue crust:

	butter a 10 inch pie plate and set aside.

	Place the whites of two eggs into a deep narrow bowl and allow to
	warm up to room temperature.  Whip to soft peaks.  Continue whipping,
	adding 1/4 cup sugar, a tablespoon at a time, until stiff
	peaks form.  The meringue will be glossy.

	spread the meringue in the pie plate, forming a pie shell.  Bake in
	a pre-heated 250 degree oven until the meringue is crisply cooked
	and lightly browned, probably 30 - 45 minutes in most ovens, but it
	can take an hour - leave in until the meringue feels dry to the
	touch.  Remove from oven and cool to room temp.

	fill with a no-bake pumpkin pie filling or any chiffon pie filling.

>>Bake a pumpkin pie in a meringue crust - no fat in the crust, low-fat filling..
>>voilla, you have low-fat pie.  Other forms of calorie-light pies are anything
>>chiffon in a meringue crust.

oops.....use a no-bake pumpkin filling in the meringue crust.

    A friend brought over a dish that I'm planning to do this year.  It is
    make-ahead, light, and will serve a crowd after a huge dinner.  I don't
    have a "recipe", but here's my plan of attack -
    
    Get some raspberry frozen yogurt and fruit cocktail in juice.  Let
    yogurt soften enough to stir, drain fruit, add to yogurt and then
    freeze in a Bundt pan.  To serve, unmold onto a flat plate, then slice.
    Top with a dollop of non/low fat topping.
    
    I don't know if you have to grease a Teflon pan, though, or whether
    lining it with Saran Wrap would blunt the edges of the ridges.  Guess
    I'll find out!
    
    Another idea but more work would be a tower of profiteroles.  You can
    make the pate-a-choux dough with Eggbeaters instead of eggs and 
    unsaturated oil instead of butter.  Fill with vanilla frozen yogurt and 
    freeze. Before serving, drizzle with a sauce made with cocoa instead 
    of chocolate.
    
    Terry
    

You can also serve a baked fruit dessert.  My group's favorite is apples.
Peel and slice as many firm baking apples as required to fill the baking
dish nice and high.  Measure the apples into cups.  Sprinkle liberally 
with cinnamon and lightly with brown sugar.  Toss apples and seasonings 
and sugar together with instant tapioca in the ratio of 1 level tablespoon 
instant tapioca per 2 cups sliced apples.  Pour the mixture into a baking
dish.  Bake at 350 degrees until the apples are tender.  Serve warm with
a dollup of light whipped topping or a scoop of vanilla frozen low-fat
or non-fat yoghurt.

    I just found this receip in the Cooking Light (Nov/Dec '92) magazine.
    
    Caramel-Apple Phyllo Tart
    
    1 tbsp margarine
    6 Granny Smith apples, peeled & cut into 16 wedges
    1/2 C golden raisins
    1/3 C firmly packed brown sugar
    6 sheets frozen phyllo pastry, thawed
    1 tsp powdered sugar
    1/4 C 1% low-fat milk
    12 small soft caramel candies
    Butter-flavored cooking spray
    
    Melt margarine in large non-stick skillet over med-high heat. Add
    apples and saute' 15 mins or until tender.
    Add raisins, sugar and cinnamon; stir well. Remove from heat and cool.   
    Coat an 11" tart pan with cooking spray.
    Gently press 1 sheet of phyllo into pan, allowing ends to extend over
    edges; lightly coat phyllo with cooking spray. Place another sheet of
    phyllo across first sheet in crisscross design; coat phyllo with
    cooking spray. Repeat with remaining 4 sheets. Fold in phyllo to fit
    pan and form a rim.
    Bake at 375F for 15 mins or until golden. Cool on a wire rack. 
    Sprinkle phyllo shell with powdered sugar.
    Combine milk and caramels in a small saucepan; cookover mediumheat
    until caramel melts, stirring constantly.  Remove from heat.  Spoon
    apple mixture intophyllo shell; drizzle caramel mixture over apples.
    
    Makes 8 servings: cals 232, (12% from fat), fat 2.7g, carb 50.9g, fiber
    3.1 g, protein 2.3g.
    
    ~beth

    I made a similar tart for dinner guests (Ed, do you remember this
    dinner party?) I think I found the recipe in a cooking magazine,
    but I can't remember anymore.  I make it from memory now.  I hope
    the lack of measurements doesn't frustrate anyone.
    
    Apples (Granny Smith are great, I use about 5-6)
    Margarine
    Sugar (about 1 cup, maybe more if you like more caramel)
    1 pckg puff pastry (defrosted)
    
    Melt sugar and margarine in an oven proof skillet over low heat
    until it carmelizes.   Meanwhile, peel and core apples.  Cut them
    in half.  When the caramel is ready, arrange the apples in the 
    pan cut side up.  Cover the apples with puff pastry (tucking the
    edges in around the apples (I put one sheet in one direction and
    the other sheet in the other direction).  Pierce the pastry in 
    a few places with a fork and place the pan in the oven (350 degrees)
    until the pastry is baked through.  Turn the tart over onto a 
    serving dish and cut into wedges.  The caramel helps it to slide
    out easily, (I just invert a plate over the top of the pan and
    flip it out).