Adapted from www.sundaynitedinner.com
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
1/2 cup sugar plus 2 tablespoons
1/2 cup (8 tablespoons) butter, slightly softened and cut into small pieces
1 tablespoon white vinegar
5 cups (725 grams) fresh blueberries, divided
1/8 teaspoon cinnamon
1) Preheat oven to 400°F (204°C). In medium bowl, mix 1 cup flour, salt and 2 tablespoons sugar. Cut in butter until it resembles coarse crumbs. Sprinkle with vinegar and shape into dough. With lightly floured fingers, press dough into 9-inch springform pan about 1/4 inch thickness on bottom, less thick and 1 inch high around sides. Add 3 c. of the blueberries on top.
2) Mix remaining 2 tablespoon flour, 1/2 cup sugar and cinnamon. Sprinkle evenly over blueberries. Bake on the middle rack for 40 to 50 minutes or until crust is golden brown and filling bubbles. Remove from oven and place on cooling rack. Sprinkle with remaining 2 c. of blueberries. Cool for at least 30 minutes. Run a pairing knife around the crust edge to separate from the pan before opening springform. Serve with a scoop of vanilla ice cream.
Makes 8 servings
Cooking Light, December 2007
This recipe earned our Test Kitchens' highest rating. A combination of cocoa powder and dark chocolate offers acidity and flowery notes. Store tightly covered in the refrigerator up to five days. For a pretty presentation, dip mint sprigs in water and gently dredge in sugar; let dry on a wire rack.
1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)
Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.
CALORIES 194 (21% from fat); FAT 4.6g (sat 2.7g,mono 0.9g,poly 0.1g); IRON 0.9mg; CHOLESTEROL 6mg; CALCIUM 191mg; CARBOHYDRATE 35g; SODIUM 175mg; PROTEIN 5.9g; FIBER 1.4g
Adapted from a Bon Apetit recipe
2 Tbsp. finely grated lemon peel
3/4 c. sugar, divided (1/2 c. and 1/4 c.) plus extra for coating dish
1 Tbsp. cornstarch
3/4 c. whole milk
3 large eggs, separated
2 Tbsp. butter
5 Tbsp. fresh lemon juice
lightly sweetened whipped cream
Preheat oven to 375 degrees F. Butter (or coat with nonstick spray) a 5-cup soufflé dish and coat with sugar. Mash lemon peel and 1/2 c. sugar in heavy medium saucepan; whisk in cornstarch, then milk and yolks. Add 2 Tbsp. butter. Bring to a boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Mix in lemon juice and set aside.
Using an electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in 1/4 c. sugar; beat until stiff but not dry. Fold warm lemon pudding into whites. Spoon mixture into soufflé dish and bake until puffed and golden brown, about 30 minutes. Serve immediately with whipped cream.