chocolate pudding towers
DirectionsCoat 4 (1/2-cup) ramekins with cooking spray. Put the chocolate in a medium, heat-proof bowl and set aside. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
In a medium saucepan whisk the 1/3 cup sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes. Boil for 1 minute.
Remove from the heat and stir in the reserved gelatin, being sure to scrape in any solidified gelatin too. Immediately pour the hot pudding into the bowl of chocolate and let sit for 2 minutes. Stir until the chocolate is melted and smooth. Allow the pudding to cool for 10 minutes.
Arrange 1 chocolate wafer in the bottom of each ramekin. Top with half of the chocolate pudding. Top with a second cookie and the remaining pudding. Cover the ramekins with plastic wrap and refrigerate for at least 3 hours. Whip the cream with the remaining 1 teaspoon sugar, using a wire whisk. When the pudding has chilled and set, run a knife around the edge of each ramekin and unmold the pudding towers onto individual plates. Spoon a dollop of whipped cream on top of each tower and garnish with cocoa powder.
Per Serving: Calories 320; Total Fat 15 g; (Sat Fat 8 g, Mono Fat 2.5 g, Poly Fat 0.75 g) ; Protein 8 g; Carb 45 g; Fiber 2 g; Cholesterol 25 mg; Sodium 130 mg
Ingredients
- Cooking spray
- 2 ounces bittersweet chocolate, chopped
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons boiling water
- 1/3 cup sugar, plus 1 teaspoon
- 2 tablespoons unsweetened cocoa powder, plus more for garnish
- 2 tablespoons cornstarch
- Pinch salt
- 2 cups 1 percent lowfat milk
- 8 chocolate wafer cookies
- 1/4 cup heavy cream
banana cream pie
DirectionsPreheat the oven to 350 degrees F.
Spray a 9-inch pie plate with cooking spray. In a food processor, process graham crackers until finely ground. Add butter and 1 tablespoon of water, and process until the crumb clumps together. Press crumb mixture into bottom of pie plate and about 1/2-inch up the sides. Bake in the oven for 10 minutes, then let cool.
In the meantime, make the filling. Put the gelatin in a small bowl; add 3 tablespoons of boiling water and stir until gelatin is dissolved. In a medium saucepan, whisk together 1/3 cup of sugar and the flour. In a medium bowl lightly beat the milk and eggs together. Add the egg and milk mixture to the saucepan and whisk so the flour and sugar dissolve. Cook over a medium heat, stirring constantly, for 10 minutes, until mixture comes to a boil and has thickened. Stir in the vanilla extract and gelatin. Set aside to cool slightly.
Arrange the sliced bananas on the graham cracker crust and pour the pudding on top. Place in the refrigerator until the pudding has set, about 3 hours.
Whip the cream with an electric beater. When it is about halfway done, add 1/2 teaspoon of sugar, then continue whipping until fully whipped. Put the whipped cream in a plastic bag, concentrating it in 1 corner of the bag. Snip that corner off the bag and squeeze the whipped cream out of the bag in a decorative pattern around the pie.
Calories: 218, Total Fat 8G, (Mono: 2G, Poly: 1G, Sat: 4G) Protein: 4G, Carb: 33G, Fiber: 1.5G, Chol: 72MG, Sodium: 102MG
-
Ingredients
- Cooking spray
- 12 graham cracker squares (6 full sheets)
- 2 tablespoons butter, softened
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons boiling water
- 1/3 cup, plus 1/2 teaspoon sugar
- 3 tablespoons all-purpose flour
- 2 egg yolks
- 1 1/2 cups 1 percent lowfat milk
- 1 teaspoon vanilla extract
- 2 cups sliced banana (3 medium bananas)
- 1/4 cup whipping cream
- 1/2 teaspoon sugar
watermelon granita
Ingredients- 9 cups (about 2 1/2 pounds) seeded, cubed watermelon
- 1/3 cup fresh lime juice
- 1 cup mint, finely chopped, plus more for garnish
- 1/3 cup sugar
Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.
Calories: 70, Total Fat 0G, (Mono: 0G, Poly: 0G, Sat: 0G) Protein: 1G, Carb: 18G, Fiber: 0G, Chol: 0MG, Sodium: 4MG