Category Archives: Dessert

Recipe: Paleo(ish) Pumpkin Bread

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Blogger pal LiteraryLydi requested a pumpkin bread recipe after seeing my recent post with Paleo-friendly banana bread. Ask, and you shall receive!

Since I was home in October for the marathon, I decided to tweak our family-favorite pumpkin bread recipe. It’s not completely Paleo since I wanted to retain more of the taste and texture of the original recipe, but it’s a step in a healthier direction that still got rave reviews.

Paleo(ish) Pumpkin Bread

Ingredients: 

  • 2 eggs
  • 1 can pureed pumpkin
  • 1/2 cup coconut oil
  • 1/4 cup water
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp clove
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 cup coconut flour
  • 2/3 cup regular flour

Directions: 

  1. Preheat oven to 350. Grease or line a loaf pan with parchment paper.
  2. In a large bowl, mix all wet ingredients together. Add sugar, and stir.
  3. In a medium bowl, mix all remaining dry ingredients together.
  4. Slowly incorporate dry mixture into wet mixture in large bowl.
  5. Pour batter into loaf pan. Bake for ~60 minutes or until toothpick inserted into the center of loaf comes out clean.
  6. Remove from loaf pan and allow to cool before cutting.

Step one: Gather all your ingredients. As you can see, we were low on vegetable oil, so I just substituted coconut oil instead.

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Mix your wet and dry ingredients in separate bowls to make sure everything gets evenly combined.

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Don’t worry; the batter will be pretty thick. In fact, it had more of a cookie dough consistency at first, which is why I upped the original cup of pumpkin to the whole can.

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Because of the consistency of the batter, you may have to scoop (rather than pour) it into the pan. Smooth out the top with a spatula.

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Not sure if it’s done? First, the edges will brown. But make sure that toothpick comes out clean when you poke the center!

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Next time I’ll probably bake it a few more minutes because the center was just slightly under-done. But still delicious!

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What’s your family-favorite fall recipe? 

Recipe: Paleo-friendly banana bread

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Eating healthy can be tough when one of your favorite fall activities is curling with a hot pumpkin-spiced latte while something yummy bakes in the oven. But after watching the eye-opening film Fed Up (if you haven’t seen it yet, it’s a must-watch), we’re making a concerted effort to cut down on sugar, forgo processed foods and make smarter tweaks to our favorite recipes.

Like this one I found for banana bread — it seems like we’ve always got a few over-ripe bananas that need to be used. They add natural sweetness, and using coconut flour in baked goods is an excellent lower-carb, high-fiber and gluten-free alternative to wheat flour.

The best part, though? Due to the higher fiber content, coconut flour doesn’t spike your blood sugar as quickly as grain-based flours — i.e. you won’t have that inevitable crash that comes post-sugar high. So you can have your cake…er, banana bread…and eat it (guilt-free), too!

Paleo-Friendly Banana Bread

(Recipe adapted from CivilizedCavemanCooking.com)

Ingredients: 

  • 4 bananas
  • 4 eggs
  • 1/2 cup peanut butter
  • 4 tbsp butter
  • 1/2 c coconut flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 tsp agave syrup
  • pinch sea salt

Directions: 

  1. Preheat oven to 350 degrees fahrenheit
  2. Combine bananas, eggs, nut butter and butter in a mixing bowl
  3. Once wet ingredients are blended, add in coconut flour, pumpkin pie spice, baking powder, baking soda, vanilla, agave syrup and sea salt and mix well
  4. Grease or line a 9×5 loaf pan with parchment paper before pouring in batter
  5. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean
  6. Remove from oven and flip bread out onto a cooling rack
  7. Slice and serve!

This was my first time experimenting with coconut flour, and I’ve gotta say, I’m impressed. The texture and consistency seem similar to whole-wheat flour, which will make your baked goods slightly more dense.

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Not so dense, though, that you lose the cake-like quality of a good banana bread. And surprisingly enough, we didn’t even need butter; it was perfectly delicious and moist enough to munch on straight out of the oven!

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How do you feel about making over your favorite recipes with healthier ingredients? 

Recipe: Best-Ever Blackberry Pie

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Hubby traditionally requests a birthday pie instead of a cake, and I always thought it was a little odd. Until now.

Oregon’s blackberries are in season, and these little gems are tangy, sweet and downright addictive. Every so often we’ll walk (or run) by a bush and get a whiff of ripened berries, so it was a no-brainer to pick them fresh and use them in this year’s celebratory pie.

I Googled around for what looked like a winning recipe, then made a few tweaks for what turned out to be a new family favorite.

KineticFix’s Best-Ever Blackberry Pie

Adapted from Not Derby Pie’s recipe.

Ingredients: 

  • 6 cups blackberries, rinsed, picked clean and patted dry
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 3 Tbsp tapioca flour
  • 1 cup flour
  • 1 cup brown sugar
  • 1/4 cup butter
  • 1/4 cup dry oatmeal
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pie crust (I used a pre-made frozen one to cut time!)

Directions: 

  1. Preheat oven to 400 degrees.
  2. Put blackberries, sugar, lemon juice and zest, cinnamon, nutmeg, vanilla and tapioca flour into a large bowl. Toss gently to coat berries evenly, and leave to macerate for 20 minutes.
  3. While the berries are hanging out, prepare the crumb topping. Add flour, brown sugar, oatmeal, cinnamon and nutmeg to a medium bowl. Cut butter into cubes and add, mixing with hands until the mixture resembles wet sand.
  4. Spoon blackberries into bottom crust. Sprinkle crumb topping evenly over the top of the pie.
  5. Set the pie on a baking sheet lined with foil, and bake for 30 minutes. Reduce heat to 350 degrees, and bake another 30-35 minutes, until juices are bubbling and crumb topping is browned. Let cool at least 30 minutes before eating.

And, as NDP says, “serve with vanilla ice cream, for the win.” Fantastic!

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Recipe: Bacon Maple Cornbread

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Confession: This is a health- and fitness-focused blog, but I don’t eat kale 24/7 or work out like crazy every.single.day.

It’s simply not practical — or, let’s face it — fun. 

After all, it’s all about balance. And, friends, sometimes that balance comes in the form of bacon grease and maple syrup…enjoy!

Bacon Maple Cornbread

Ingredients:

  • 2 cups flour
  • 2 cups cornmeal
  • 1 egg
  • 4 teaspoons baking powder
  • 1 1/2 cups milk
  • 6 tablespoons maple syrup
  • ~1/2 cup bacon grease
  • Butter and honey, for spreading

Directions:

  1. Preheat oven to 400 degrees.
  2. Mix flour, cornmeal, egg, baking powder and 1 cup of the milk.
  3. Stir in maple syrup and bacon grease.
  4. Add in remainder of milk to get batter to the correct consistency — not runny, but not too thick.
  5. Pour batter into cake pan and bake until golden brown, about 45 minutes.
  6. Smother with butter and honey for a real treat 🙂

You can make individual muffins (bake for 15-20 minutes), but I prefer a larger pan to keep the cornbread from drying out.

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It’s got a nice smoky flavor from the bacon and a natural sweetness from the maple syrup. The perfect accompaniment to some good BBQ…but that’s another post entirely!

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How do you define balance when it comes to working out and eating healthy? 

Recipe: Butterless Mocha Protein Brownies

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Here’s a little baking math for you:

Brownie craving + no boxed mix + no butter + no motivation to go to the store = Using a little Google magic to improvise

Which led me to concocting the recipe below… Since I was swapping in oil for butter, I figured the coffee-flavored protein powder would A) deepen the chocolate flavor, and B) add some kind of healthy component.

The general verdict was that the texture was awesome — especially if you’re a fan of super-chewy brownies — but they were a little on the greasy side. So I’ll make ’em again, but go easier on the oil next time!

Butterless Mocha Protein Brownies

Ingredients: 

  • 1/3 cup vegetable oil
  • 1 cup sugar
  • 1 1/2 tsp. pure vanilla extract
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 1 tbsp. coffee-flavored protein powder (I used JavaPro)
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt

Directions: 

  1. Preheat oven to 350 degrees and line a 10″ loaf pan with parchment paper.
  2. Mix oil and sugar in a large bowl. Incorporate vanilla and egg.
  3. In a separate bowl, whisk together flour, cocoa, protein powder, baking powder and salt.
  4. Add dry ingredients to wet, mixing thoroughly. Pour mixture into prepared pan.
  5. Bake 20-25 minutes, until a toothpick inserted into the center comes out with just a few crumbs. Cool completely before cutting.

As mentioned, I noticed that the batter was a bit oily, so I some off the top with a paper towel. Next time I’ll start with 1/4 cup oil and add more only as needed.

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Don’t worry if the batter isn’t too runny; mine had the consistency of cookie dough, so I simply scooped it out of the bowl and patted it into the pan.

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The result? Moist, chewy brownies with a decadent texture. Not too bad for an evening experiment in the kitchen!

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Have you had success with recipes when improvising ingredients? 

Recipes for a healthier St. Patrick’s Day

Source: TheTartTart.com

Source: TheTartTart.com

The last thing we usually equate St. Patrick’s Day with is healthy eating, but since it falls during National Nutrition Month, I wanted to share some easy tweaks to improve upon traditional recipes.

So pass on the greasy pub fare next week, and honor the holiday with a meal of Irish-inspired foods that are a wee bit better for you.

Food Network’s Corned Beef and Cabbage Soup

Corned beef and cabbage was traditionally eaten in Ireland as an Easter lunch after the long meatless days of Lent because the preserved meat lasted through the winter. Now, we enjoy it annually on March 17, but here’s a soup recipe that’s simple enough to serve guilt-free year-round.

Ingredients:

  • 1 medium onion, quartered
  • 3 stalks celery, quartered
  • 3 medium carrots, quartered
  • 3 tablespoons unsalted butter
  • Heaping ¼ teaspoon ground allspice
  • 1 pound plum tomatoes, halved
  • 3 cups low-sodium beef broth
  • 4 cups chopped green cabbage
  • ½ pound Yukon gold potatoes, chopped
  • ¾ cup quick-cooking barley
  • ¼ pound corned beef, cut into thin strips
  • Kosher salt and freshly ground pepper

Directions:

  1. Pulse the onion, celery and carrots in a food processor until they are pea-sized pieces
  2. Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes
  3. Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil
  4. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes. Stir in the corned beef and season with salt and pepper

Per serving: Calories 352; Fat 11 g (Saturated 6 g); Cholesterol 38 mg; Sodium 349 mg; Carbohydrate 50 g; Fiber 9 g; Protein 16 g

Eating Well’s Whole Wheat Irish Soda Bread

Perfect for soaking up the day’s cocktails, Irish soda bread usually packs a hefty carb punch with little nutritional value. But this is a whole-wheat version adds fiber to help keep you sustained between meals.

Ingredients:

  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ cups light buttermilk

Directions:

  1. Preheat oven to 450°F
  2. In a large mixing bowl, combine flours, baking soda, and salt. Whisk together
  3. Make a well in the middle. Pour in about 2/3 cup of the buttermilk. With one hand, stir it into the dough in a circular motion. Add another 2/3 cup of the buttermilk. Stir again, until flour is incorporated. Repeat until buttermilk is gone, and dough is soft and sticky, but not too wet
  4. Turn dough out on to floured surface. Lightly knead dough a few times, until it’s a rounded loaf-like shape. Pat it down into a round, 2″-thick disc
  5. Transfer to a greased and floured baking sheet. With a serrated knife, cut a deep X across the bread. Prick each area a few times with the knife
  6. Bake 20 minutes on 450°F. Drop the heat to 400°F and bake an additional 30 to 35 minutes. Bread should appear finished and sound hollow when you knock on it
  7. Remove from oven and cool on a wire rack

Mock McDonald’s Shamrock Shake

Some sobering news: A 16-ounce serving of the seasonal Shamrock Shake contains 660 calories, 19 grams of fat and an incredible 93 grams of sugar. Make your own version at home for a fraction of the fat — and to tone down the sugar, try swapping in some frozen Greek yogurt for the regular frozen yogurt.

Ingredients:

  • 2 cups vanilla frozen yogurt
  • 1 ¼ cups skim milk
  • ¼ teaspoon mint extract
  • 8 drops green food coloring

Directions:

  1. Combine all ingredients in a blender and blend on high speed until smooth
  2. Divide into two cups, and serve each with a straw

Recipe: Chocolate peanut butter banana bread

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Combine a craving for something sweet along with a need to get rid of some random leftovers, and you just might surprise yourself with something delicious.

Case in point: This chocolate peanut butter banana bread, which I stumbled across while trying to find a recipe to use up some some over-ripened bananas and expired buttermilk.

As it turned out, however, the buttermilk was too far gone. It had completely separated into curds and whey, so I MacGyvered some makeshift buttermilk from whipping cream and vinegar (click here for directions) and ended up leaving out the oil from the original recipe.

When the timer went off, I wasn’t quite sure what I’d see when I opened the oven. But, oddly enough, it worked — and it worked well. Although I can’t take too much credit because the combination of chocolate-peanut butter anything is pretty hard to beat…

Chocolate Peanut Butter Banana Bread 

(Recipe adapted from Kitchen Meets Girl)

Ingredients:

  • 5 tablespoons peanut butter
  • 5 tablespoons semi-sweet chocolate chips
  • 4 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 2 medium ripe bananas, sliced
  • 1 large egg
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk

Directions: 

  1. Preheat oven to 350.
  2. In a microwave-safe bowl, combine peanut butter and chocolate chips. Microwave on high until melted, about 30 seconds; stir.
  3. Combine butter, brown sugar and banana in a large bowl, and beat with a mixer on medium-high speed until well combined. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking soda, baking powder and salt in a separate bowl. With the mixer running at low speed, add the flour mixture and the buttermilk alternately to banana mixture. Mix until just combined.
  5. Pour half of the batter into a greased 9×5 inch loaf pan. Top with peanut butter mixture, and spread the remaining batter over the top. Using a knife, gently swirl the batter.
  6. Bake for 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in the pan on a wire rack. Remove the bread from the pan, and allow to cool completely before cutting.

Here’s a look at the process, starting with the melted peanut butter and chocolate chips.

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Just try to resist scooping spoonfuls straight from the bowl…

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Once the batter’s done, you’re ready to layer it in the loaf pans with the chocolate-peanut butter mixture.

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Here’s what it looks like before you pop it in the oven.

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And, voilà! Banana-y, chocolate-y, peanut butter-y goodness — best served warm.

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Do you have any favorite recipes to help you use up leftover items in the fridge? And do you have any substitution success (or horror) stories? 

Make a heart-healthy dinner for two this Valentine’s Day

Source: Micko Photo

Source: Micko Photo

They say that the way to a man’s heart is through his stomach, so this Valentine’s Day, tempt him with a meal that will not only win over his ticker, but also keep it in tip-top shape for the long haul.

Pair this simple three-course themed menu with a selection of resveratrol-rich red wine, which is a natural antioxidant known to protect against heart disease, and you’ve got a red-hot dinner for two that’s cause for celebration!

Appetizer: Easy Caprese Salad

Heart-healthy hint: The olive oil in this appetizer helps to lower LDL (“bad”) cholesterol, while the tomatoes are packed with lycopene, another heart-friendly antioxidant.

Source: The Pioneer Woman

Source: The Pioneer Woman

Ingredients:

  • 2 vine-ripe tomatoes, cut into 1/4-inch thick slices
  • 1 package fresh mozzarella, cut into 1/4-inch thick slices
  • 10 to 20 leaves fresh basil
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Coarse salt and pepper

Directions:

  1. On a large plate, layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each.
  2. Drizzle with equal parts extra-virgin olive oil and balsamic vinegar, and season with salt and pepper, to taste.

~

Entrée: Simple Grilled Salmon

Heart-healthy hint: Salmon provides an excellent source of omega-3 fatty acids, which protect the heart by reducing both inflammation and the risk of blood clots.

Source: Simple Recipes

Source: Simple Recipes

Ingredients:

  • 1 pound salmon fillets
  • garlic powder to taste
  • salt to taste
  • 1 teaspoon fresh ginger, grated
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar

Directions:

  1. Season salmon fillets with garlic powder and salt. Grate fresh ginger.
  2. In a small bowl, stir together soy sauce, ginger and brown sugar until sugar is dissolved.
  3. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least two hours.
  4. Preheat grill for medium heat, and lightly oil grill grate and place salmon on the preheated grill, discarding the marinade.
  5. Cook salmon for about six to eight minutes per side, or until the fish flakes easily with a fork.

~

Side: Berry Delicious Spinach Salad

Heart-healthy hint: Leafy greens offer a one-two punch of vitamin E, iron and folate, which helps keep homocycteine levels down, while the berries provide lots of good antioxidants.

Source: Betty Crocker

Source: Betty Crocker

Ingredients:

  • 2 packed cups torn fresh spinach
  • 1/2 cup sliced fresh strawberries
  • 1/2 cup fresh, or frozen, blueberries
  • 1/2 small sweet onion, sliced
  • 1/8 cup slivered almonds, toasted
  • 1oz gorgonzola cheese

Salad Dressing:

  • 1 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Pinch pepper

Directions:

  1. In a large salad bowl, toss together spinach, strawberries, blueberries, onion and almonds.
  2. In a jar with a tight-fitting lid, combine dressing ingredients. Shake well; pour over salad and toss to coat.
  3. Sprinkle with cheese, and serve immediately.

~

Dessert: Heart-Shaped Chocolate Valentine Cake

(Adapted from Jean Carper, USA Weekend magazine)

Heart-healthy hint: As the grand finale, this cake features a hidden ingredient: Chickpeas. Odd, yes, but delicious nonetheless, and using legumes instead of flour adds fiber and protein and reduces unhealthy spikes in blood sugar.

Source: CS Monitor

Source: CS Monitor

Ingredients:

  • 1 1/2 cups semisweet chocolate chips
  • 2 cups (or 19oz can) cooked chickpeas (garbanzo beans), drained and rinsed
  • 4 eggs or 1 cup egg substitute
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon powdered sugar

Raspberry Sauce:

  • 1/2 cup seedless raspberry jam
  • 2 teaspoons lemon juice
  • 1 pint fresh raspberries

Directions:

  1. In a small bowl, melt chocolate in microwave (two minutes on medium power).
  2. In a blender or food processor, combine beans and eggs. Add sugar, baking powder and chocolate; process until smooth.
  3. Pour batter into non-stick nine-inch heart-shaped cake pan. Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.
  4. Microwave jam in a small bowl until melted (about 45 seconds), and then stir in juice and berries to make the sauce.
  5. When cake is cool, sprinkle with powdered sugar. Cut cake into 10 wedges and drizzle with sauce before serving.

Lighter Super Bowl fare that’ll still satisfy big appetites

Source: Blisstree.com

Source: Blisstree.com

Sure the game’s great, but the other main attraction for many of us this Super Bowl Sunday will be the food (with the commercials coming in a close second, of course).

So bring on the wings, chips, dips and desserts – but hold the traditional recipes, which are riddled with calories, fat, sodium and sugar. Instead, try these modified versions, and score some points with party goers when you serve up a tasty spread that’s as healthy as it is hearty.

Baked Chicken Tenders

Cut boneless, skinless chicken breasts in to one inch strips. Soak strips in buttermilk, and then dredge them in a mixture that’s two parts Parmesan cheese to one part bread crumbs, pressing firmly to adhere. Lay the strips on a lightly-greased baking sheet, and bake at 475 degrees for 15 minutes or until chicken is no longer pink and the juices run clear. Dip in assorted condiments, such as Frank’s Hot Sauce, honey mustard, BBQ sauce, ketchup or non-fat ranch dressing.

Quick-n-Easy Chili

Finely chop one yellow onion and cook in a frying pan with one tablespoon olive oil until translucent. Add one pound ground beef or turkey and cook until browned. Drain fat, and then add to a crock pot with one can each of kidney beans, black beans, corn, stewed tomatoes and tomato paste. Mix in one teaspoon each of chili powder and ground cumin, then sprinkle with salt, pepper and a dash of cinnamon (yes, cinnamon – trust me!) to taste. Cook until bubbly, and then serve topped with low-fat shredded cheese.

Sinless Spinach Dip

Finely dice two green onions plus a can of water chestnuts, and mix with one package frozen, chopped spinach that has been thawed. Add one package Knorr® Vegetable recipe mix, plus two cups of fat-free yogurt and one cup of ricotta cheese. Garnish with wheat pitas or toasted wheat bread.

Mindful Munchies

Air-popped popcorn makes a great snack that can be eaten by the handful with relatively little damage to the diet. Flavor with bold spices (equal parts chili powder, paprika, cayenne pepper and salt with do the trick) for a treat with some heat, or give it that sweet-and-salty kettle corn kick by misting popcorn with cooking spray and sprinkling sparingly with equal parts salt and sugar.

Dessert Do’s

Last but not least, even if you’ve mastered the main menu, everyone will be looking for something sweet as the grand finale while watching the game. Fresh fruit is always a healthy option, with a light drizzle of Hershey’s syrup for the sweet tooths of the bunch. Or try a healthier version of the traditional cakes, chocolate chip cookies and brownies by using more nutritious wheat flour, swapping in yogurt or applesauce for oil, opting for antioxidant-rich dark chocolate over milk chocolate, or even adding nuts and dried fruits to pack a more nutrient-dense punch.

What are your favorite Super Bowl Sunday treats and traditions? 

Impress holiday guests with a sweet treat that won’t break the calorie bank

Source: Romas Foord

Source: Romas Foord

Apples, cranberries and pumpkins may get all the glory this season, but don’t forget about an oft-overlooked juicy gem: Pears. Not only is their soft, sweet, buttery flesh delicious, but they’re also pretty healthy.

For example, did you know that…

  • …the hydroxycinnamic acid found in pears is associated with preventing stomach and lung cancer?
  • …pears are a hypo-allergenic fruit, meaning that those with food sensitivities can usually eat pears with no adverse effects?
  • …Quercetin, an antioxidant found in the skin of pears, helps prevent cancer and artery damage that can lead to heart problems?

So save the best for last this season, and end a special meal with this lovely inverted pie dessert featuring caramelized pears.

It’s the perfect finale for parties because you don’t have to worry about being overly fussy; the more haphazardly this dessert is constructed, the more rustic and charming it looks!

Pear Tarte Tatin (6 servings)

Ingredients: 

  • 2 tablespoons butter, divided
  • 1/2 cup sugar, divided
  • 4 peeled ripe Anjou pears, cored and halved lengthwise
  • 1 tablespoon canola oil
  • 5 (14 x 9-inch) sheets frozen phyllo dough, thawed
  • 3 tablespoons crème fraîche

Directions:

  1. Preheat oven to 400°F.
  2. Coat a 10-inch cast-iron skillet with 1.5 tablespoons butter. Sprinkle 6 tablespoons of sugar into pan. Arrange 7 pear halves (cut sides up) in a circle in pan; place remaining pear half in center.
  3. Cover skillet, and place over medium-low heat. Cook, without stirring, for 15 minutes or until sugar mixture is bubbly and caramelized. Place pan in oven. Bake at 400° for 5 minutes.
  4. Place oil and remaining butter in a bowl. Microwave on high for 30 seconds or until butter melts. Lay 1 phyllo sheet horizontally on a flat work surface; brush lightly with butter mixture. Sprinkle 2 teaspoons sugar evenly over phyllo.
  5. Place next phyllo sheet vertically on top of first. Repeat procedure twice with remaining butter mixture, sugar and phyllo, ending with phyllo. Fold edges in to form a 9-inch circle.
  6. Place phyllo circle in pan over pears, pressing gently. Bake at 400° for ~16 minutes or until filling is bubbly and crust is browned.
  7. Remove from oven, and let stand for 5 minutes.
  8. Place a plate upside-down on top of pan; invert tart onto plate. Cut tart into 6 wedges, and top each wedge with 1/2 teaspoon crème fraîche.

Nutritional Information (per serving): 

Calories: 258
Fat: 10.3g
Saturated fat: 4.4g
Monounsaturated fat: 2.9g
Polyunsaturated fat: 1g
Protein: 2g
Carbohydrate: 41.7g
Fiber: 3g
Cholesterol: 17mg
Iron: 0.5mg
Sodium: 79mg
Calcium: 70mg

Recipe adapted from Cooking Light magazine.