Everybody loves dessert, but nobody loves the calories. Perfect Light Desserts offers recipes for desserts rich enough to satisfy any sweet tooth but with sensible calorie counts.
Master baker Nick Malgieri and healthful food expert David Joachim have joined forces to create 125 exceptional desserts without the usual quantities of fats and sugars. The focus is on flavor and texture achieved through balanced ingredient combinations and superior baking techniques. Not a single recipe has more than 300 calories per serving.
The results are nothing short of spectacular, with desserts that range from devil's food cake (complete with fluffy icing) to a lemon custard highlighted with a colorful raspberry sauce. Old-fashioned American favorites such as hermits mingle with sophisticated treats like rum raisin semifreddo and white chocolate raspberry tartlets. Best of all, while these desserts are low-calorie, they are high in flavor. Moist coconut poppy seed coffee cake, juicy blueberry pie, and fudgy brownies don't taste like “diet desserts”; they simply taste great.
All of the recipes here achieve great flavor without resorting to artificial sweeteners or synthetic substitutes. The recipes use moderate amounts of real butter, sugar, flour, and eggs in perfect proportions. Every recipe includes a complete nutritional analysis as well as serving and storage notes. Everybody loves dessert, and now no one has to go without it.
|Product dimensions:||7.70(w) x 9.20(h) x 1.20(d)|
About the Author
Nick Malgieri is the author of seven books, including A Baker's Tour, Perfect Cakes, Chocolate, and the James Beard Award–winning How to Bake. He is director of the baking program at the Institute of Culinary Education in New York City. His website, www.nickmalgieri .com, includes a schedule of his guest teacher appearances across the country.
David Joachim has written about healthy cooking for more than fifteen years. He has authored or collaborated on more than twenty-five cookbooks, including The Food Substitutions Bible and the New York Times bestseller A Man, a Can, a Grill. His A Man, a Can series has sold more than one million copies.
Read an Excerpt
Perfect Light DessertsFabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
By Nick Malgieri
HarperCollins Publishers, Inc.Copyright © 2006 Nick Malgieri
All right reserved.
Crisp Chocolate Biscotti
Makes about 60 biscotti
This is a streamlined version of an excellent biscotti recipe shared by my friend cake designer Ellen Baumwoll. Adding walnuts to the dough increases calories but provides richness to what would otherwise be a somewhat plain cookie.
1¾ cups all-purpose flour (spoon flour into dry-measure cup and level off)
2/3 cup alkalized (Dutch-process) cocoa powder
2 teaspoons baking powder
½ teaspoon salt
1¼ cups sugar
2/3 cup (about 3 ounces) walnut pieces, coarsely chopped
6 large egg whites
2 teaspoons vanilla extract
Two cookie sheets or jelly-roll pans lined with parchment or foil
Set a rack in the middle level of the oven and preheat to 350 degrees.
Sift the flour and cocoa into a medium mixing bowl. Stir in the baking powder, salt, sugar, and nuts.
Whisk the egg whites and vanilla together and add to the dry ingredients. Use a large rubber spatula to stir the dough together. At first the dough may seem dry, but as the sugar continues to melt, the dough will become softer and eventually quite sticky.
Scrape the doughout onto a lightly floured surface and press it together. Divide the dough into 2 equal pieces and roll each into a log the approximate length of the pan you are using. Arrange the two logs of dough on one pan (the other will be used later for toasting the biscotti). Make sure the logs of dough aren't too close to each other or to the side of the pan. Flatten each log with the palm of your hand.
Bake the logs of dough for about 30 minutes, or until they are well risen and firm when pressed with a fingertip. Leave the oven on and place racks in the upper and lower thirds.
Cool the baked logs on the pan on a rack.
After the logs of dough have cooled completely, place them on a cutting board and use a sharp serrated knife to cut them into straight or diagonal slices H inch thick.
Arrange the slices, cut side down, on the prepared pans and return them to the oven to toast for about 15 minutes.
Cool the toasted biscotti on the pans on racks.
Serving: Very good on their own or dunked into coffee, these cookies also dress up a plain sherbet or ice milk.
Storage: Keep the biscotti between sheets of wax paper in a tin or plastic container with a tight-fitting cover.
Per biscotto: 44 calories, 2 g total fat (41% of calories), 0 g saturated fat, 1 g protein, 8 g carbohydrates, 0 g fiber, 0 mg cholesterol, 38 mg sodium
Dorie's Blueberry Sherbet
Makes 10 servings
A gift from my friend Dorie Greenspan, author of the award-winning Baking with Julia (Morrow, 1996), this recipe uses frozen berries, but if you prefer to use fresh ones, add them to the sugar syrup and bring them to a boil. If you try to puree raw fresh blueberries they will oxidize and turn brown.
1 cup water
1 cup 2% reduced-fat milk
1½ cups sugar
3 tablespoons light corn syrup
1/3 cup strained lemon juice
1-pound bag frozen blueberries, thawed
Combine the water, milk, sugar, and corn syrup in a medium saucepan and whisk to mix. Place over medium heat and bring to a boil, stirring occasionally.
Pour the syrup into a bowl and cool it to room temperature. Cover the bowl with plastic wrap and chill the syrup until it is very cold.
Stir the lemon juice and blueberries into the syrup.
Puree the mixture in batches in a blender. Strain the mixture to remove the skins and seeds.
Freeze the mixture in an ice cream maker according to the manufacturer's directions.
While the sherbet is churning, place a bowl or other container in the freezer. Empty the churned sherbet into the bowl as you remove it from the ice cream maker. Press plastic wrap against the surface and freeze the sherbet. Remove the bowl from the freezer to add the remaining sherbet when it is ready.
Serving: Serve the sherbet in chilled dessert bowls or glasses. A garnish of fresh berries or sliced fruit such as peaches makes a good accompaniment. Or use it when an ice is suggested for serving in the cake and fruit desserts chapters.
Storage: Keep the sherbet in the freezer. It certainly won't spoil if you keep it frozen for a long time, but its texture will be best if you serve it within 24 hours of churning it.
Per serving: 170 calories, 1 g total fat (5% of calories), 0 g saturated fat, 1 g protein, 42 g carbohydrates, 1 g fiber, 0 mg cholesterol, 14 mg sodium
Excerpted from Perfect Light Desserts by Nick Malgieri Copyright © 2006 by Nick Malgieri. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Most Helpful Customer Reviews
If you just can't live without dessert but still want to watch the calories this is the book for you. Very well written, easy to prepare recipes, and no artificial ingredients. Any book by Nick Malgieri is worth buying!