from: CookingLight.com
Ingredients
Crust:
1/4 cup vanilla wafer cookie crumbs (about 6 cookies)
1 1/2 teaspoons butter, melted
1 teaspoon sugar
Cooking spray
Filling:
1 cup 2% reduced-fat milk, divided
3 tablespoons sugar
5 teaspoons cornstarch
1/8 teaspoon salt
1 large egg yolk
2 teaspoons amaretto (almond-flavored liqueur)
1/4 teaspoon vanilla extract
Topping:
1/2 cup fresh raspberries
Fresh mint sprigs (optional)
Directions
Preheat oven to 350°.
To prepare crust, combine crumbs, butter, and 1 teaspoon sugar, tossing with a fork until moist. Divide mixture evenly between 2 (4.75-inch) ceramic crème brûlée dishes coated with cooking spray. Press mixture into bottom of dishes. Bake at 350° for 10 minutes or until lightly browned; cool completely on a wire rack.
To prepare filling, combine 1/4 cup milk, 3 tablespoons sugar, cornstarch, salt, and egg yolk in a medium bowl, stirring with a whisk. Heat 3/4 cup milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.
Remove pan from heat; stir in liqueur and vanilla. Spoon custard into a small bowl; place bowl inside a medium ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice; spoon custard into prepared crusts. Cover and chill 2 to 6 hours.
Uncover tarts. Arrange 1/4 cup raspberries on top of each tart. Garnish with mint sprigs, if desired.
Nutritional Info (1 Tart(
CALORIES 307 (29% from fat); FAT 9.8g (sat 4.4g, mono 3.1g, poly 0.7g); PROTEIN 6.2g; CARB 47.6g; FIBER 2.3g; CHOL 124mg; IRON 1mg; SODIUM 279mg; CALC 175mg;
from: 105
Ingredients
2 C all-purpose flour
1 T plus 1 t baking powder
½ t salt
2 T sugar
2 C skim milk
1 T vegetable oil
1 egg yolk
½ t almond extract
1 C sliced canned peaches in light syrup, drained and chopped
2 egg whites
vegetable cooking spray
1 T sifted powdered sugar
1½ C low-fat sour cream
Directions
Combine first 4 ingredietns ina large bowl; make a well in the center of the mixture. Combine milk and next 3 ingredients; stir in peaches. Add peach mixture to dry ingredients, stirring just until dry ingredients are moistened.
Beat egg whites at high speed on an electric mixer until stiff peaks form. Fold egg whites into peach mixture. Let stand 5 minutes.
Coat a nonstick griddle with cooking spray and heat to 350 (a bit less than medium if you're using a pan and stove). For each pancake, pour ¼ cup batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn evenly with powered sugar, and top each with 1 T sour cream.
Nutritional Info (1 pancake(
86 cals; 2.7 g protein; 2.9 g fat; 1.3 g saturated fat; 12.4 g carbs; .3 g fiber; 15 mg cholesterol; 0.6 mg iron; 71 mg sodium; 89 mg calcium
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