@Real_EstateInfo Hilarious, but so very wise!
Desserts under 150 cals
Rose Reisman’s Shot-glass Desserts
Here’s the line-up …
New York cheesecake with raspberry coulis
Three-chocolate mousse
Pumpkin brownie cheesecake
New York cheesecake with raspberry coulis
Dacquoise chunks (meringue) for the ‘base’ and layers185ml low fat condensed milk 550g light cream cheese 60g sugar 37ml lemon juice Lemon rind (from half the lemon) Raspberry coulis 195g frozen, defrosted raspberries, well drained 50g icing sugar
1. Puree condensed milk, cream cheese, sugar, lemon juice and rind until smooth. Cool mixtures for at least 3 hours or overnight.
2. Puree thawed raspberries (do not drain) and icing sugar in a food processor
3. Layer shot glass with dacquoise, cheesecake and raspberry sauce.
Three-chocolate mousse
White mousse
White chocolate chip 70 g Unsalted butter 14 g Egg yolk 20 g Egg whites 60 ml Cream of tartar pinch Granulated sugar 40 gMilk Chocolate Mousse
Milk chocolate chips 70 g Unsalted butter 14 g Egg yolk 20 g Egg whites 60 ml Cream of tartar 0.25 g Granulated sugar 40 gEspresso Mousse
Semi sweet chocolate chip 70 g Espresso coffee 7 ml Unsalted butter 14 g Egg yolk 20 g Egg whites 60 ml Cream of tartar 0.25 g Granulated sugar 40 gGarnish: chocolate shavings or whole raspberries
For all three mousses:
1. Melt chocolate and butter until smooth. (for espresso mousse add coffee to chocolate)
Cool slightly. Add egg yolks and beat until smooth.
2. Beat egg whites and cream of tartar until foamy, gradually add sugar until stiff and sugar dissolved. Fold whites into cooled chocolate. Cool mixtures for at least 3 hours or overnight.
3. Alternate mousse with white in middle in shot glass. Garnish.
Pumpkin brownie cheesecake
Light cream cheese 240g
Granulated sugar 40g
cinnamon 1/4 tsp
Pumpkin puree b80 g
Egg whites 20 ml
Cream of tartar 0.5g g
Granulated sugar 20 g
Garnish: toasted pumpkin seeds1. In food processor puree cheese, sugar, cinnamon and pumpkin until smooth.
2. Beat egg whites with cream of tartar until foamy. Gradually add sugar until stiff peaks form. Fold into cheese mixture just until mixed. Cool mixtures for at least 1 hour or until firmer.
3. Cool mixture for at least 3 hours or overnight.
Stuffed Leg of Lamb
Leg of Lamb Stuffed with Sun-Dried Tomatoes
by Rose Reisman
One of my favorite cuts of meat, leg of lamb has only 7 grams of fat per 3½-ounce serving. Be sure to trim any extra fat. The stuffing is out of this world.
1. Preheat the oven to 425ºF. Spray a roasting pan with cooking oil.
2. Place the lamb on a rack in the roasting pan. Spray the lamb with cooking oil and rub with 2 tsp. of the garlic. Pour the stock and wine in the bottom of the pan.
3. Purée the tomatoes, olives, cheese, oil, remaining 1 tsp. garlic and basil in a food processor. Spread half the mixture over one side of the lamb and fold the lamb in half to enclose the filling. Place the remaining mixture in a bowl to serve later.
4. Roast the lamb for 15 to 20 minutes per pound or until done to your liking. A meat thermometer should register 135˚F for medium-rare. If the pan liquid evaporates, add more wine or stock.
5. Let the lamb rest for 10 minutes before carving. Slice thinly and pour the pan juices over the lamb. Garnish with fresh basil. Serve the extra sun-dried tomato stuffing on the side.
Nutritional Analysis per Serving Calories 460, Protein 40 g, Fat 18 g, Saturated Fat 5 g, Carbohydrates 9 g, Cholesterol 220 mg, Sodium 260 mg, Fiber 2 g, Prep Time: 15 minutes, Cook Time: 30 minutes. Make Ahead: Prepare stuffing up to 3 days in advance and refrigerate.
