Magazine article Sunset

150 Desserts Averaging Less Then 200 Calories a Serving

Magazine article Sunset

150 Desserts Averaging Less Then 200 Calories a Serving

Article excerpt

150 desserts averaging less than 200 calories a serving

Can you really have your cake and eat it,too? With the help of Sunset's new cook book, Light Desserts (Lane Publishing Company, Menlo Park, Calif., 1987; $6.95), the answer is yes.

Among the approximately 150 dessertrecipes assembled by the editors of Sunset Magazine and Sunset Books, the most lavish weigh in at just 300 calories a portion. Most recipes are less than 200, with a satisfying group dipping even lower. And all this is accomplished without using reduced-calorie ingredients.

For other dietary concerns, a nutritionalanalysis gives you per-serving counts on protein, carbohydrates, total fat, cholesterol, and sodium for each recipe.

The opening chapter appeases traditionalists--those who yearn for cakes, pies, cookies. Not surprisingly, fruit is an important ingredient in many of the desserts, and it dominates the book's longest chapter. Souffles and puddings join forces in another chapter, followed by desserts to freeze. The collection concludes with drinks that can be served as desserts.

On page 144, we offer three recipes fromLight Desserts. Let your will power relax as you try them.

Ricotta Cheesecake

Preparation time: 15 to 20 minutes

Baking time: 55 to 60 minutes

Chilling time: 2 to 3 hours

Calories per serving: 206

2 teaspoons butter or margarine, atroom temperature

1/4 cup toasted wheat germ

3 large eggs

1 1/2 pounds (3 cups) ricotta cheese

2/3 cup sugar

1/3 cup sour cream

1/3 cup cornstarch

1 teaspoon baking powder

1 teaspoon vanilla

3 tablespoons butter or margarine,melted and cooled

2 teaspoons grated lemon peel

2 cups fresh fruit, such asraspberries, strawberries, and/or sliced peaches or nectarines

Mint sprigs (optional)

Spread the 2 teaspoons of room-temperaturebutter over bottom and sides of a 9-inch cake pan with a removable bottom, then sprinkle with wheat germ. Set aside.

In a food processor or blender (or in largebowl of an electric mixer), combine eggs, ricotta cheese, sugar, and sour cream. Whirl (or beat) until smooth. Stir together cornstarch and baking powder; add to cheese mixture along with the vanilla, melted butter, and lemon peel. Whirl (or beat) until well blended. Pour into prepared pan.

Bake in a 325| oven until cake looks firmwhen gently shaken, 55 to 60 minutes. …

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