Luxury Low-Fat Recipes

By Moira Hodgson
Photograph: iStock

Serves 4
Prep time: 30 minutes
Cooking time: 20 minutes
    ½    cup honey
    1½     cups white wine
    2     tablespoons lemon juice
    1     vanilla bean, split lengthwise
    4     pears, ripe but still firm
    1     10-ounce package frozen
        blackberries, strawberries or
        raspberries, thawed
    1     tablespoon sugar
    1     cup fat-free Greek-style yogurt
    2     tablespoons toasted pistachios,
1. Combine 4 tablespoons honey, wine, ½ cup water, lemon juice and vanilla bean in a medium saucepan.
2. Peel the pears, cut them in half, and remove their cores; add them to the liquid in the saucepan so they don’t turn brown. Cover the pears, and simmer, stirring occasionally, 10 to 15 minutes, until they are barely tender when pierced with a knife. Transfer them to a large bowl.
3. Boil the poaching liquid until it has reduced to ¾ cup, about 6 minutes. Place a plate over the bowl of pears, and turn the bowl over to release any accumulated juices into the poaching liquid. Remove the vanilla bean.
4. Cool the syrup, and pour it over the pears. Cover; refrigerate or set aside.
5. Puree the thawed berries in a blender. Add sugar. Strain and set aside.
6. Spoon the blackberry puree on four plates. Place two pear halves on top. Top each with a dollop of yogurt, and sprinkle with pistachios. Drizzle 1 tablespoon honey over each dessert.

Prep time: 30 minutes
Cooking time: 8 minutes
Serves 4
Pair with tawny or vintage Port
    1     10-ounce package frozen
        raspberries, thawed
    4    tablespoons sugar
    1     tablespoon butter at room
    4     ounces bittersweet chocolate,
        preferably Valrhona
    4     large egg whites
        Pinch of salt
1. Preheat the oven to 375°. For the sauce, puree the raspberries and 2 tablespoons of the sugar in a blender, and press the mixture through a strainer into a saucepan.
2. Butter 4 individual ½ cup ramekins, and set aside.
3. Chop the chocolate and melt in a double boiler. Do not allow the chocolate to overheat.
4. Put the egg whites into a large bowl, and whisk them with salt until soft peaks form. Continue to whisk, gradually adding 2 tablespoons sugar, until you have stiff peaks.
5. Gently fold the melted chocolate into the egg whites, getting rid of any streaks. Divide the soufflé mixture among the ramekins. You can prepare this mixture ½ hour ahead of time.
6. Bake the soufflés for 8 minutes. They should be puffed up, with a crusty top. Warm the raspberry puree and serve on the side.  

Moira Hodgson is the author of It Seemed Like a Good Idea at the Time, a memoir.

Originally published in More, February 2010 as The Classics Revisited


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