One other thing before the two recipes: As we adjust our eating habits, we've needed to weigh some foods. The old postal scale I was using was difficult to use and not very accurate. I broke down and bought a new scale, and am delighted with it. Much easier to use, and it's good for anything from a 1/2 ounce to 11 pounds. It took me a while to sort out options on Amazon, so if you're interested in one and just want to piggyback on my search, I bought this one.
APPLE MERINGUE
from Simply Light
Cooking (1992)
makes 4 servings (140 calories per serving)
1 lb. Golden
Delicious or Granny Smith apples, cored, pared, and sliced
2 T. honey
1 T. water
1 t. grated
lemon peel, divided
2 t. lemon
juice
1/2 t.
cornstarch
4 egg whites
(at room temperature)
dash cream
of tartar
2 T. sugar
Note: You can prepare the apples (step 2) well in
advance, and then do the meringue closer to serving time.
1.
Preheat oven to 300 degrees.
2.
In a large nonstick frying pan, combine apples,
honey, water, lemon juice, and 1/2 t. lemon peel and cook over medium heat,
stirring occasionally, until apples are tender-crisp, about 5 minutes. Stir in the cornstarch and cook until mixture
thickens slightly, about 1 minute.
3.
Spray a 2-quart casserole (or other baking dish
large enough to spread out the apples) with nonstick cooking spray and arrange
apple mixture in it; set aside.
4.
In a large mixing bowl, beat together the egg
whites and cream of tartar until frothy.
Gradually beat in the sugar, 1/2 t. at a time. Add remaining lemon peel and continue beating
until the whites are stiff but not dry.
5.
Spread beaten whites over the apple
mixture. Place baking dish in the middle
of the oven. Reduce oven temperature to
275 degrees and bake for 20 minutes, or until the meringue is golden.
DUTCH APPLE PANCAKE
from The Mayo Clinic
Williams-Sonoma Cookbook (1998)
makes 2 pancakes; serves 4 (282 calories per serving)
4 Golden
Delicious apples, cored, pared, and cut into 1/4" thick slices
3 T. honey
or maple syrup
1/2 t.
cinnamon
1/4 t.
nutmeg
2 eggs and 2
egg whites (or substitute 6 egg whites)
1/2 c.
nonfat milk
1 T. canola
oil
1 t. vanilla
extract
1 T. grated
orange zest
1/4 c.
all-purpose flour
1/4 c. whole
wheat flour
1 T.
confectioners sugar
1 lemon, cut
into 4 wedges
I've done
the recipe in three stages:
In
late morning: prepare the apples
(steps 2 and 3)
A
little before guests arrive: beat the wet ingredients only in step 4;
measure out the flour but don't add
Just
before sitting down to dinner: Add
the flour to the batter, assemble the dessert, and put it in the oven.
1.
Preheat oven to 425 degrees. Coat two 9" pie pans with nonstick
cooking spray.
2.
Coat a large nonstick frying pan with nonstick
cooking spray and place over medium heat.
Add the apple slices and cook, stirring and tossing every 2-3 minutes,
until they have softened slightly and are browned in spots, about 10 minutes.
3.
Add the honey or syrup, cinnamon, and nutmeg and
continue cooking, stirring frequently, until the apples are tender and the
honey coats them in a syrupy glaze, about 5 minutes.
4.
In a bowl, beat the eggs and egg whites, milk,
oil, vanilla, and orange zest until blended.
Add the all-purpose flour and whole wheat flour and beat until
completely smooth.
5.
Divide the batter evenly between the prepared
pans. It's important to put the batter
into the pans before the apples--otherwise the pancake won't puff as much. Top
each pan with an equal amount of the apple slices.
6.
Bake until golden brown and puffed, about 20
minutes. Remove from the oven and dust
with the confectioners' sugar. Cut each
pancake in half and serve
immediately--best served right out of the oven.
Pass the lemon wedges at the table.
