100-Calorie Pumpkin Pie Tartlets

100-Calorie Pumpkin Pie Tartlets

Estimated Times:
Prep Time:15 minutes
Cooking Time:25 minutes
Cooling Time:60 minutes

Ingredients:
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies (broken into 1/4-inch pieces)

Directions:

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

Cooking With Tse: Chocolate Dipped Pavlovas With Strawberries

I saw this & thought I would share!
http://youtu.be/ES3nPnqAUhU
Chef Tselani Richmond : For this dessert, I use whatever fruit is in season, such as raspberries, blackberries or peaches. You can even go tropical, adding papaya, bananas, mango and kiwis. A stand mixer is best for this recipe. If a handheld beater is all you have, not to worry-working the egg whites into stiff peaks takes about 3 to 5 minutes. Think of it as a mini workout. Note: If you want to freeze your leftover egg yolks, check out the Iowa Egg Council's website for valuable egg tips.

2 large egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar plus 1 teaspoon, divided
1 tablespoon cornstarch
1 teaspoon white vinegar
2 cups quartered strawberries (or fruit of your choice)
1 teaspoon lemon juice or balsamic vinegar
2 ounces good-quality bittersweet chocolate

Preheat oven to 300 degrees. Whip egg whites with cream of tartar until foamy. Gradually add 1/2 cup sugar and whip until whites are stiff and glossy. Gently whisk in cornstarch and vinegar. Don't over beat!
Line a baking sheet with parchment paper. Spoon egg whites into six separate piles and smooth into disks with a spatula. Reduce oven to 250 degrees and bake one hour. Turn off oven, open door and let pavlovas cool to room temperature, about another hour.

Gently toss strawberries with remaining teaspoon sugar and lemon juice (or balsamic vinegar). Let stand 30 minutes.

Melt chocolate in a small saucepan over low heat. Dip the bottom of each pavlova into chocolate and return to parchment lined baking sheet. Place pavlovas in refrigerator until chocolate is set, about 5 minutes.

Divide pavlovas among plates and top with strawberries.

Serves 6

Nutritional information per serving: Calories: 146; total fat: 4g; cholesterol: 1mg; sodium: 20mg; carbohydrate: 27g; total dietary fiber: 2g; protein: 2g

Homemade Berry Newtons

Homemade Berry Newtons
Adapted from All Day I Dream About Food

Makes about 30 cookies

For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon

For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water

For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.

Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.

For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.

In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.

To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.

On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.

Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.

Let cool on pan

Pavlova: King Arthur Flour

Pavlova: King Arthur Flour

Pavlova
MaryJane Robbins 2011-04-29

Pavlova is a light, elegant meringue dessert piled high with whipped cream and fresh fruits. Its dramatic presentation is perfect for special occasions such as weddings, showers, picnics, or even romantic dinners for two.

Baking this lightly sweetened meringue will barely heat up your kitchen, so it makes a grand treat in the heat of summer.

Meringue
3 large egg whites
pinch of salt
1 cup Baker's Special Sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Topping
1 1/2 cups heavy or whipping cream
1/2 cup confectioners' sugar
2 cups fresh fruit (strawberries, blueberries, sliced kiwi, etc)

Directions
1) Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9" round cake pan with a pencil to create a circle. Flip the paper pencil-side down and place on a baking sheet. You should still be able to see the circle outline through the paper.

2) In a large bowl, beat the egg whites with a pinch of salt on medium-high speed until soft peaks form.

3) Combine the Baker's Special sugar and cornstarch and slowly add it to the whites, as you continue to beat. The mixture will thicken and turn glossy. Beat for about 1 more minute. Remove from the mixer and stir the lemon juice in by hand.

4) Spread the meringue on the parchment, staying within the circle. Use about 1 1/4 cups meringue to pipe a tall border around the edge of the meringue in the circle. When baked, this will form a ring to keep the cream and fruit from spilling over.

5) Bake for 1 hour. Turn off the oven and leave the door closed. Cool the meringue in the oven for at least another hour, or up to overnight. The pavlova will color slightly from white to light tan. Small cracks are normal.

6) Up to an hour before serving, combine the heavy cream with the confectioners' sugar and whip until thickened. Pile the whipped cream into the center of the cooled pavlova and top with sliced fresh fruit.

7) You can make the pavlova any size up to 9". Smaller pavlova make very romantic desserts for special dinners.

Yield: 1 large pavlova

Chuck-A-Rama Bread Pudding & Vanilla Sauce

Chuck-A-Rama Bread Pudding
3 Quarts Bread, 1 Inch Cube
4 3/4 Cups Milk
1/2 Pound Butter
1 2/3 Cups Sugar
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1 1/2 Cups Milk
6 Eggs
2 Teaspoons Vanilla
1/3 Cup Raisins

Directions:
1. Place milk, butter, sugar, and spices on stove and heat to 200 degrees and immediately remove from heat. Do not over heat!! Do not boil!!
2. Let cool for 5 minutes.
3. In another bowl, combine milk, eggs, and vanilla. Hand whip for 30 seconds.
4. Combine the two above mixes and mix with a hand whip for another 30 seconds.
5. Place 3 quarts of bread, loosely packed, in a 3 quart casserole dish or pan.
6. Evenly pour the milk mix over the bread.
7. Sprinkle 1/3 cop of raisins over the bread and milk mix.
8. Use a spatula and make sure all surface bread has been completely soaked in milk mix.
9. Cover with foil and bake at 350 degrees for 1 hour or until you reach a consistency of jello.
10. Evenly pour 1/3 cup of vanilla sauce just prior to serving.
11. Artistically lace the top with string icing and a caramel topping.

Note: This item must be served soon after cooking as it does not have long holding life.


Chuck-A-Rama Vanilla Sauce
1 1/4 Cups Corn Starch
1 1/4 Quarts Sugar
1 Quart Water, Boiling
1/4 Cup Vanilla
1 Quart Half & Half

Directions:
1. Mix corn starch and sugar together in a sauce pan.
2. Add boiling water and stir until smooth.
3. Place over heat, stirring constantly, until thick. Remove from heat and let cool.
4. When cool add vanilla and half & half.