tag:blogger.com,1999:blog-91331970706793586282012-01-01T09:20:21.813-08:00heiresschildhttp://www.blogger.com/profile/02769921885594197625noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-9133197070679358628.post-74088634624335143542008-02-11T18:42:00.000-08:002008-02-11T18:56:22.608-08:00<a href="http://3.bp.blogspot.com/_WBpQ7dhAhDk/R7EJVk7FdXI/AAAAAAAAAYs/rlZ33sVp3qk/s1600-h/picture+of+warm+choc+cakes+w+ith+creme+anglaise.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_WBpQ7dhAhDk/R7EJVk7FdXI/AAAAAAAAAYs/rlZ33sVp3qk/s320/picture+of+warm+choc+cakes+w+ith+creme+anglaise.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5165920513864070514" /></a><br /><br /><br />Show your Valentine (or any loved ones) how much you care by baking warm chocolate cakes with rich cream sauce. This recipe from Canyon Ranch in Tucson, Arizona, calls for low-fat milk and nonfat yogurt, making this 139-calorie dessert only feel like a splurge!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>WARM CHOCOLATE CAKES WITH COFFEE CRÉME ANGLAISE</strong><br />Serves 4 <br /><br /><strong>INGREDIENTS</strong><br /><strong>Sauce</strong><br />1/3 cup 2 percent milk<br />4 tsp sugar<br />1 piece (1 inch long) vanilla bean<br />4 tsp brewed coffee<br />1 egg yolk<br /><br /><strong>PREPARATION</strong><br />Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate. <br /><br /><strong>Cakes</strong><br />1 egg, separated<br />2 tbsp sugar<br />1/4 cup chopped bittersweet chocolate<br />7 tsp nonfat plain yogurt<br />Canola oil cooking spray<br /><br /><strong>PREPARATION</strong><br />Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2 tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325º. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each plate.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/9133197070679358628-7408863462433514354?l=sylviasrecipes.blogspot.com' alt='' /></div>heiresschildhttp://www.blogger.com/profile/02769921885594197625noreply@blogger.com5tag:blogger.com,1999:blog-9133197070679358628.post-5275208978987949882007-12-23T09:39:00.000-08:002008-01-25T22:16:56.269-08:00i should have this recipe blog up and running within the next couple of weeks. thanks for being patient with me, and please come back to check out posted recipes, or to share some of yours. thanx.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/9133197070679358628-527520897898794988?l=sylviasrecipes.blogspot.com' alt='' /></div>heiresschildhttp://www.blogger.com/profile/02769921885594197625noreply@blogger.com7