Low Fat Dessert Recipes

Ingredients:

1/4 cup hazelnuts
1 recipe hazelnut pastry dough -large single-crust
2 tbsp semolina -or cornmeal
1 tbsp cornstarch
1 large egg white
1/4 tsp salt
1/2 cup granulated sugar
1/3 cup golden raisins
2 1/2 cup seedless red and green grapes
confectioners' sugar, for dusting

Instructions:

1. Preheat oven to 350°F. Lightly oil a large baking sheet with sides or
coat it with nonstick spray. 2. Spread hazelnuts in a pie pan and bake for
about 5 minutes, or until fragrant. Let cool. Finely chop and set aside. 3.
Raise oven temperature to 400°. 4. Place 2 overlapping sheets of plastic
wrap on a work surface. Set dough in the center and cover with 2 more
sheets of plastic wrap. Roll dough into a 12-inch circle. Remove top sheets
of plastic and invert dough onto prepared baking sheet. Pull off plastic
wrap. Sprinkle semolina (or cornmeal) over crust, leaving a 1 1/2 inch
border. Set aside. 5. In a small bowl, mix reserved hazelnuts and
cornstarch. 6. In a small mixing bowl, beat egg white and salt with an
electric mixer on medium speed until soft peaks form. Gradually add sugar
and beat until shiny. With a rubber spatula, fold hazelnut mixture into
meringue. 7. Drop spoonfuls of meringue onto crust and gently spread over
semolina. Sprinkle raisins over meringue. Arrange grapes over meringue.
Fold border of crust over filling. 8. Bake for 25 to 30 minutes, or until
crust is golden and grapes are puffed. With 2 large spatulas, transfer
crostata to a large platter. Let cool. Just before serving, dust with
confectioners' sugar. Serve warm or at room temperature.

MAKES 8 SERVINGS.

270 calories per serving; 4 grams protein; 12 grams fat (2.2 grams
saturated fat); 38 grams carbohydrate; 300 mg sodium; 6 mg cholesterol: 2
grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 8