LIGHT LEMON PUDDING CAKES
CARROT AND ORANGE SALAD
Don’t let the water bath scare you — this recipe is a cinch!
PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 6
cooking spray
²∕³ cup sugar + more for dusting 2 large eggs, separated
²∕³ cup low fat milk ¼ cup fresh lemon juice
STEP 1 Spray 6 (3 oz) ramekins with cooking spray, dust with sugar and set aside. Preheat the oven to 350°F. Using an electric mixer, beat together egg yolks, milk, lemon juice, and zest. Whisk until smooth. STEP 2 Sift the flour and the sugar and slowly beat into the lemon mixture with the salt. In a separate bowl, whisk egg whites until soft peaks form, and gently fold into the lemon mixture. STEP 3 Carefully transfer batter into greased ramekins and set in a roasting pan. Pour water into the pan until it reaches halfway up the sides of the ramekins. STEP 4 Bake for 20 min. or until cakes are springy and golden brown on top. Serve warm or at room temperature with fresh berries.
Per serving: 154 calories, 3g fat, 1g saturated fat, 86mg cholesterol, 144mg sodium, 29g carbohydrate, 0g fiber, 24g sugar, 4g protein
1 tbsp lemon zest ¼ cup flour ¼ tsp salt fresh berries (optional)
Pistachios Like walnuts and almonds, pistachios are an excellent source of protein, fiber and good fats. Buying shelled nuts saves time.
Just because it’s winter doesn’t mean you can’t have salads. This one uses seasonal ingredients and adds fresh flavor and crunch to cold weather meals.
PREP TIME 20 MIN.– COOK TIME 0 MIN. READY IN 20 MIN.– SERVINGS 4
2 oranges
¹∕³ cup pistachios 1 (10 oz) bag shredded red cabbage ½ (10 oz) bag shredded carrots 3 tbsp olive oil
1 tbsp apple cider vinegar ½ tsp cayenne pepper
2 tsp minced garlic 1
/3 cup pomegranate seeds
STEP 1 Zest and juice 1 of the oranges. Finely chop the pistachios. Toss cabbage and carrots to combine. In a bowl, whisk together oil, vinegar, and 3 tbsp orange juice. Stir in the cayenne, garlic, orange zest, and half the pistachios. Toss vegetables in dressing to coat. STEP 2 Peel the remaining orange, making sure to remove as much of the white membrane as possible. Cut into ¼-inch rounds. Transfer the salad to a platter and top with the orange slices, pomegranate seeds, and remaining pistachios.
Per serving: 203 calories, 13g fat, 2g saturated fat, 0mg cholesterol, 42mg sodium, 21g carbohydrate, 6g fiber, 5g sugar, 3g protein
Apple cider vinegar Long used for folk home remedies, this pantry staple is also great for making pickles, dressings, and vinaigrettes.
JANUARY 2017 41
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