Plum & Apple Compote with Vanilla Custard
Jennifer Sanders of Cambridge, Ontario, came up with this winning combination of plums and apples, which she stews into a compote and accompanies with a light and comforting custard sauce. Servings: 12 servings, 1/2 cup each Total Time: 1 hour Ease of Preparation: Moderate Health: Healthy Weight, Diabetes Appropriate, Heart Healthy, Low Sat Fat, Low Sodium, Low Calorie Ingredients: 12 each prune plums or 8 red or black plums, pitted and chopped 1/3 cup apple cider 1/4 cup sugar or Splenda Granular (see Ingredient note) 1/4 teaspoon ground cinnamon 4 each large apples , such as Mutsu (Crispin), Fuji or Gala Steps: 1: To prepare compote: Combine plums, cider, 1/4 cup sugar (or Splenda) and cinnamon in a medium saucepan; bring to a simmer over medium heat. Cook, stirring occasionally, until the plums are soft and falling apart, about 5 minutes. Remove from the heat. Peel and grate apples. Stir the grated apples into the plums. Spoon the compote into a large bowl and chill in the refrigerator. 2: To prepare custard: Heat 1 cup milk in a saucepan over medium heat until steaming; do not boil. Mix 1/4 cup sugar (or Splenda), cornstarch and salt in a medium bowl. Add eggs and whisk until smooth. Whisk in the remaining 1/2 cup cold milk. Add the heated milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Cook over low heat, whisking constantly, until thickened, about 3 minutes. Remove from the heat and whisk in vanilla. Transfer the custard to a clean bowl and let cool slightly or refrigerate until chilled. 3: To serve, spoon custard into dessert dishes and top each with compote. Nutrition: (Per serving) Calories - 119 Carbohydrates - 25 Fat - 1 Saturated Fat - 0 Monounsaturated Fat - 1 Protein - 3 Cholesterol - 37 Dietary Fiber - 2 Potassium - 0 Sodium - 37 Refrigerate compote and custard in separate containers for up to 2 days. Ingredient note: In the EatingWell Test Kitchen, sucralose is the only alternative sweetener we test with when we feel the option is appropriate. For nonbaking recipes, we use Splenda Granular (boxed, not in a packet). For baking, we use Splenda Sugar Blend for Baking, a mix of sugar and sucralose. It can be substituted in recipes (1/2 cup of the blend for each 1 cup of sugar) to reduce sugar calories by half while maintaining some of the baking properties of sugar. If you make a similar blend with half sugar and half Splenda Granular, substitute this homemade mixture cup for cup. When choosing any low- or no-calorie sweetener, be sure to check the label to make sure it is suitable for your intended use. Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
