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Rhubarb-Peach Shortcake

Juicy rhubarb and fragrant peaches soak deliciously into tender buttermilk biscuits.
( Sorry, no pictures)

Ingredients

Biscuits

• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 tablespoons cold unsalted butter, cut into small pieces
• 2 1/2 tablespoons cold reduced-fat cream cheese, cut into small pieces
• 3/4 cup buttermilk
• 1 large egg white, lightly beaten
• 1 teaspoon sugar

Filling

• 12 ounces rhubarb, trimmed and cut into 1/2-inch pieces (3 cups)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 2 ripe peaches
• 1/4 cup whipping cream
• 1 cup nonfat vanilla yogurt

Preparation

1. To make biscuits: Preheat oven to 425°F. Line a baking sheet with parchment paper or coat with cooking spray. Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Cut butter and cream cheese into the dry ingredients with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Make a well in the center and add buttermilk; stir with a fork just until a dough forms.
2. Turn the dough out onto a lightly floured surface and knead it very briefly. Pat into a 1/4-inch thickness and cut biscuits with a 3-inch cutter. Reroll any dough scraps and cut them too. Arrange biscuits on the prepared baking sheet, brush tops with egg white and sprinkle with 1 teaspoon sugar. Bake until golden brown, about 10 minutes. Transfer to a rack and let cool slightly.
3. To make filling: Stir together rhubarb, 1/2 cup sugar and lemon juice in a medium saucepan. Bring to a simmer over low heat. Cook, uncovered, for 1 minute. Transfer the rhubarb to a bowl with a slotted spoon. Increase heat to medium and boil the liquid until it is syrupy, about 2 minutes. (You should have about 1/2 cup.) Add the syrup to the reserved rhubarb and set aside.
4. Blanch peaches in boiling water for 1 minute. Remove with a slotted spoon and refresh under cold water. Slip off skins. Cut the peaches in half, remove pits and thinly slice. Add to the rhubarb and stir gently to mix. Whip cream in a chilled bowl until firm peaks form. Fold into yogurt.
5. To assemble shortcakes: Slice the biscuits in half with a serrated knife and place bottoms on dessert plates. Spoon the fruit filling onto and around the biscuits. Spoon a little of the yogurt-cream topping over the fruit. Replace biscuit tops and finish with a dollop of topping.

Nutrition

Per serving: 302 calories; 7 g fat (5 g sat, 1 g mono); 22 mg cholesterol; 52 g carbohydrates; 7 g protein; 2 g fiber; 501 mg sodium; 353 mg potassium.
Nutrition Bonus: Folate (26% daily value), Calcium & Iron (15% dv).
3 1/2 Carbohydrate Serving
Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

Strawberry-Rhubarb Bread Pudding

Gingersnaps add a sublime note to the classic spring combination of strawberries and rhubarb.

Ingredients

Custard

• 4 large egg whites
• 4 large eggs
• 1 cup skim milk

Seasonings

• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 teaspoon freshly grated orange zest

Bread & filling

• 4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
• 2 cups roughly broken gingersnaps
• 2 cups quartered strawberries, fresh or frozen (thawed)
• 1 cup diced rhubarb
• 1/4 cup chopped walnuts, lightly toasted (see Tip)

Topping

• 1/4 cup chopped walnuts, lightly toasted, or Streusel Topping (see Tip)

Preparation

1. Preheat oven to 375°F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and orange zest: whisk to combine.
3. Toss bread, gingersnaps, strawberries, rhubarb and 1/4 cup walnuts in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with 1/4 cup walnuts (or Streusel Topping) and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

Tips & Notes

• Make Ahead Tip: Prepare the pudding through Step 3; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 4.

• Tips: Spread walnuts on a baking sheet, place in a preheated 350 degree F oven and toast, stirring once, until fragrant and lightly browned, 7 to 9 minutes.
• To make streusel topping: Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil in a small bowl. Spread the mixture on top of the pudding after the initial 40 to 45 minutes of baking.

Nutrition

Per serving: 320 calories; 10 g fat (2 g sat, 3 g mono); 106 mg cholesterol; 46 g carbohydrates; 11 g protein; 4 g fiber; 334 mg sodium; 374 mg potassium.
Nutrition Bonus: Vitamin C (43% daily value), Folate (26% dv), Iron (20% dv).
3 Carbohydrate Serving
Exchanges: 1 starch, 2 other carbohydrates, 2 fat

Chocolate Tart with Hazelnut Shortbread Crust

A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.

Ingredients

Crust

• 1 cup whole-wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 cup hazelnuts
• 1/4 cup sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons hazelnut oil, or canola oil
• 1 tablespoon ice water

Filling

• 1 1/2 teaspoons unflavored gelatin
• 1 tablespoon water
• 3/4 cup low-fat milk
• 2 large egg yolks
• 2 1/2 tablespoons plus 1/4 cup sugar, divided
• 1 tablespoon all-purpose flour
• 2 ounces unsweetened chocolate, finely chopped
• 1 tablespoon coffee liqueur, such as Kahlua (optional)
• 4 dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
• 1/8 teaspoon cream of tartar

Preparation

1. Preheat oven to 400ºF.
2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.
4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.
7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.

Tips & Notes

• Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)

• Ingredient Note: Dried egg whites are pasteurized—a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.

Nutrition

Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrates; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium.
2 Carbohydrate Serving
Exchanges: 2 carbohydrates (other), 3 fat