Low Fat Dessert Recipes
Four-Orange Custard Recipe
This Four-Orange Custard Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Four-Orange Custard Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Four-Orange Custard Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Four-Orange Custard Recipe, also visited the following
sections::
Four-Orange Custard Recipe
Four-Orange Custard Recipe
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Ingredients:
1 package unflavored gelatin
1/4 cup milk
4 lb oranges
1 package neufchatel cheese, 8 oz. (light cream cheese
3/4 cup powdered sugar
1/4 cup orange-flavor liqueur (opt.)
CHOCOLATE SAUCE
4 tbsp semisweet choc. baking chips
2 tsp nonfat milk
Instructions:
Sprinkle gelatin over milk; let soften about 5 minutes.
Ream about 3 oranges to make 1 1/3 cups juice. If needed, strain to remove
excess pulp. In a 1 - to 1 1/2-quart pan, bring juice to a boil. Add
gelatin mixture; stir over low heat until gelatin dissolves. In blender or
food processor, whirl juice mixture, cheese, and sugar until smooth.
Pour mixture into an 8-inch-square cake pan. Cover pan without touching
custard and chill until firm, at least 4 hours, or up to 4 days.
To unmold, quickly dip pan in hot water to within 1/2 inch of pan rim. Set
plate over pan; holding them together, invert custard onto plate. (If done
ahead, chill custard up until next day.)
Up to 4 hours before serving, finely shred enough peel from oranges to
make 1 tablespoon. Cut remaining peel and membrane off oranges. Thinly
slice fruit crosswise to make about 24 slices; remove seeds. Cover and
chill slices and peel separately until serving.
To serve custard, arrange about 3 orange slices on each of 8 dessert
plates. Pour liqueur over slices to taste. Cut custard into 4-inch
triangles; place on plates. Drizzle with chocolate sauce and garnish with
shredded orange peel.
Chocolate sauce:
Seal 4 tablespoons semisweet chocolate baking chips and 2 teaspoons nonfat
milk in a small (not pleated) zip-lock plastic bag. Set in top of double
boiler over simmering water; heat until chocolate softens. Through
plastic, blend chocolate and milk with fingers until smooth. To use, trim
a corner from bag to make an 1/8-inch hole. Pipe chocolate from bag.
Per serving: 230 cal.; 5 g protein; 1 0 g fat (6 g sat.); 33 g carbo.; 120
mg sodium; 23 mg chol.
From Sunset, December 1991
Servings: 8
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This Four-Orange Custard Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Four-Orange Custard Recipe, or any of our other low fat recipes, please let us know. |
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