Cooking Light is the most popular cooking magazine in the United States, with a subscription base of more than 1.4 million. This book compiles over 800 recipes from the 2000 issues of the magazine, including main dish entrees, guilt-free desserts, ethnic-inspired meals, vegetarian options, and more. A complete nutritional analysis is included for every recipe.
1 (10 -inch) Piecrust (recipe below) or 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Filling
1/3 cup all-purpose flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 2% reduced-fat milk
4 ounces semisweet chocolate, chopped
Meringue
5 large egg whites
1/4 teaspoon salt
1 1/4 cups sugar
2/3 cup water
Grated chocolate (optional)
Prepare and bake Piecrust in a 10- inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup sugar, cocoa, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.
Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.
To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1 1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.
Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired. Yield: 10 servings (serving size: 1 wedge).
Calories 314 (26%
from fat); Fat 9.1g (sat 3.4g, mono 2.1g, poly 16g); Protein 6g; Carb 55.8g;
Fiber 2.2g; Chol 4mg; Iron 1.4mg; Sodium 257mg; Calc 58mg
Piecrust
This recipe makes a 9- or 10-inch crust.
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter
2 tablespoons vegetable shortening
4 tablespoons ice water
Cooking spray
Preheat oven to 400 degrees.
Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour, sugar, and salt; cut in butter and shortening with a pastry blender or 2
knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1
tablespoon at a time; toss with a fork until moist and crumbly (do not form a
ball).
Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill 15
minutes. Slightly overlap 2 lengths of plastic wrap on a slightly damp surface.
Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional
lengths of overlapping plastic wrap. Roll dough, still covered, into a 13-inch
circle. Place dough in freezer 5 minutes or until plastic wrap can be easily
removed.
Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a
deep- dish pie plate coated with cooking spray. Remove remaining plastic wrap.
Fold edges under; flute. Pierce bottom and sides of dough with a fork; bake at
400 degrees for 15 minutes. Cool on a wire rack. Yield: 1 piecrust (10
servings).
Calories 113 (48% from fat); Fat 6g (sat 2.7g, mono 2.1g, poly 08g); Protein
1.8g; Carb 13g; Fiber 0.5g; Chol 9mg; Iron O.8mg; Sodium 65mg; Calc 1mg<
