So when you purchase any table settings, think smaller sizes. When the kitchen arsenal gets smaller, your chances are greater to lose that weight. Here are some clever items that will help you prep and serve your deserts by first naming them "mini delights". To go this way purchase mini ramekins, shot glasses, demitasse cups, little spoons and forks, mini tart pans and mini muffin pans. Also make your dishes in small-batches using for you dessert some of these items: semisweet chocolate chips, walnuts, honey, lemon juice, lemon zest, 1% milk, dried figs, and light ice cream.
Here are a couple of ideas that follow my above ideas. One is: Mini Chocolate Coffee Ice Cream Cups. You can make a couple of dozen of these little "mini delights" with this recipe. Start with:
|8 oz.||Semi sweet chocolate chips|
|1 cup||light coffee ice cream|
½ cup chocolate syrup
Now set aside preparation time of 5 minutes and 2 to 5 minutes cooking time. Serving size is one cup which has 70 calories. Now:
1. Melt the chocolate chips in a double boiler over simmering hot water until completely smooth.
2. Using the back of a teaspoon or a small spatula, coat the sides and bottom of small or mini silver foil Paper backing cups with chocolate. Put the cups in 24 mini muffin pan wells.
3. Set the muffin pan trays in the refrigerator, and chill until the chocolate shells harden, approximately 30 to 45 minutes.
4. One the shells are hardened, working quickly, evenly scoop the coffee ice cream into each shell. Drizzle with chocolate syrup, and serve immediately.
A small-batch version or 1 serving can be made with 16 semi chocolate chips and 1 tsp. chocolate syrup and then follow the directions above.
The second idea is Arborio Rice and Fig Pudding. To make 12 servings, prep time is 3 minutes and cooking time is 35 to 45 minutes which includes time for milk to first come to a boil. Start with:
¾ cup uncooked Arborio rice
|4 cups||1% milk|
¼ cup sugar
1/3 cup finely diced dried figs
½ tsp. vanilla extract
Cinnamon for garnish
1. In a large, heavy pan, combine the rice, milk, and sugar. Bring to a gentle boil over high heat, lower heat to medium, and continue to cook for 30 to 40 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan and to help release the starch from the rice. The mixture should be gently boiling the entire tie; never let it come to a hard rolling boil. The rice should look very creamy, with a slight firmness but also cooked through. If you are serving the rice pudding cold, stop cooking when it still looks a bit runny. It will firm up as it chills in the refrigerator. I am getting modern, no ice box for me now.
2. During the last 10 minutes of cooking, add the figs (to serve the rice pudding cold, just add the figs when you finish cooking the rice entirely).
3. Remove the pan from the heat, and stir in the vanilla.
4. If serving the rice pudding warm, add ¼ cup of the rice pudding to small dessert glasses. (Shot glasses work well; the pudding will pile high.) Dust the top of each serving with cinnamon, if desired. If serving the rice pudding cold, pour it from the pot into a bowl. Cover the surface of the pudding with plastic wrap (to prevent a skin from forming on the surface of the rice) and refrigerate for several hours. Proceed as above to fill the dessert glasses.
Note: When serving leftovers, add a bit of milk if the texture has become too firm.
When you have diabetes you should have materials that will enable you to find help. The healthy living magazine titled Diabetes Forecast, August 2011, helps with these ideas and my personal eating habits.
Have a Happy
Larry Eiker is a Kennett resident who enjoys
traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.