Chocolate Mousse

(Dr. Weil - Healthy Aging)

Description

An elegant and sophisticated chocolate mousse that is much healthier than any traditional version of this famous dish.

Ingredients:

2 large egg whites

1 cup lowfat plain yogurt or vanilla yogurt

4 squares of high quality chocolate, about 70% cocoa (40g)

Zest from one orange (Optional but recommended)

Instructions:

1. Melt the chocolate, preferably in a double boiler. If you don't have one, heat some water in a sauce pan and place a stainless still bowl over the top. Put the chocolate in the bowl until it softens and melts; it will just take a few minutes. (You can also melt your chocolate in the microwave).

2. Whip the egg whites until they form stiff peaks

3. Remove the bowl of chocolate from the heat and carefully fold the egg whites, a little at a time, into the chocolate using a rubber spatula. Don't reverse this process and put the chocolate into the egg whites- it will break the air bubbles and you will lose the mousse texture.

4. When the egg white mixture has been added to the chocolate and the two are folded together in a uniform color and consistency, add the yogurt and the orange zest, folding them in carefully. YOu might want to leave some swirls on top for effect. Yields 2 servings.

Nutritional Information Per Serving:

Calories: 120 / Protein: 5 gm / Fat: 5 gm / Saturated Fat: 5 gm / Monounsaturated Fat: 1 gm

Carbohydrate: 14 gm / Fiber: 1 gm / Cholesterol: 3 mg / Vitamin A: 30 IU / Vitamin C: 1 mg / Calcium: 80 mg / Magnesium: 84 mg / Potassium: 125 mg / Sodium: 63 mg

Carrot Cake

(Dr. Weil's Healthy Kitchen)

Description

Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours. The crunchy walnuts even add a bit of omega-3 fats to this sweet treat. With a cup of hot green tea, this cake will make you forget about cream cheese frosting. Carrots are excellent sources of vitamin A,C,K, fiber and potassium. Enjoy!

Ingredients:

2 cups firmly packed finely grated carrots

juice of 1 large orange            2 tsp. vanilla extract

1/4 cup light olive oil

1 cup honey, liquefied in microwave 30 sec.

1/2 cup crushed or chopped pineapple, drained

1 cup unbleached white flour

1 1/2 cups whole-wheat pastry flour

2 tsp. baking soda            1 tsp. cinnamon

1/2 tsp. ground allspice            3/4 cup chopped walnuts

Instructions:

Preheat oven to 350°F

In a mixing bowl stir together the carrots, orange juice, vanilla, olive oil, honey, and pineapple until well blended.

In another bowl, stir together the flours, baking soda, and spices. Mix in the walnuts.

Blend the dry ingredients into the carrot mixture, stirring just until mixed.

Pour the batter into a nonstick 8" square baking pan and bake for 45-60 minutes. Insert a knife into the center and when it comes out clean, remove from oven and let cool slightly. Remove from pan.

 

Almond & Walnut Stuffed Pears

A wonderful Italian specialty! The almond-walnut filling is a crispy contrast with the delicate tender pears.The taste is reminiscent of amaretto cookies.

Ingredients:

4 firm ripe Anjou or Bartlett pears                    1/4 cup chopped walnuts                    1/4 cup chopped almonds

1/4 cup plus 1 Tbl. sugar                                   1 large egg

1 1/2 cups sweet white wine (Suggest late-harvest Reisling, Sauterne & Vin Santo)

Instructions:

Preheat oven to 400 degrees. Coat a 9x11 baking dish with cooking spray. Peel pears and cut in half lengthwise. Scoop out the cores and pulp at the center of pears. Flatten out the rounded side of the pear by taking off a small slice so it sits evenly in the pan.

Tip: Rub pear halves with a lemon half to prevent discoloration.

Put the sliced off pieces of pear along with the walnuts, almonds, 1/4 cup sugar and eggs in a food processor. Pulse until everything is mixed well but still has a bit of texture.

Spoon the nut mixture into the pear cavities and sprinkle with the remaining 1 Tbl. sugar. Place pears in the baking dish and pour wine around them.

Bake until they are tender and the filling is golden brown and firm to the touch (40-50 min.). Carefully transfer pears to a platter and pour remaining liquid into a saucepan. Cook uncovered over medium heat until it is thickened like syrup. Serve with the pears.

Yields: 4 servings