The Low Sodium Cookbook (39 page)

2 cups low-fat buttermilk

1 cup sugar

Zest of 1 lemon

¼ cup fresh lemon juice

1. In a large mixing bowl, stir all of the ingredients together until the sugar is completely dissolved.

2. Cover and refrigerate the mixture for about 4 hours, until it is very cold.

3. Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.

4. Transfer the sorbet to a freezer-safe container and freeze for at least 4 hours before serving.

Brown Sugar–Pecan Ice Cream

SERVES 8

SODIUM //
89 MG

LOW-FAT // MAKE AHEAD

Rich brown sugar flavor and toasty, nutty pecans come together in this low-fat ice cream, creating a delicious treat that won’t derail your diet. Homemade ice cream is a cinch to make with an inexpensive ice cream maker.

1 tablespoon water

1½ teaspoons unflavored powdered gelatin

2½ cups low-fat milk

¾ cup packed dark brown sugar

½ teaspoon ground cinnamon

3 egg yolks

1 (12-ounce) can nonfat evaporated milk

1 teaspoon vanilla extract

½ cup chopped pecans

1. Place the water in a small bowl and sprinkle the gelatin over the top. Stir and then let sit for 10 minutes.

2. In a large saucepan, heat 1½ cups of the milk over medium heat. When the milk is hot, stir in the brown sugar and cinnamon, and continue to heat, whisking constantly, until the mixture is very hot but not boiling.

3. In a medium bowl, whisk together the egg yolks and evaporated milk.

4. Add the hot milk mixture to the egg mixture in a thin stream, whisking constantly, until well combined.

5. Transfer the mixture back to the saucepan and heat over medium heat, stirring constantly, until the mixture just begins to thicken, about 5 minutes. Be careful not to boil the mixture and curdle the eggs.

6. Strain the mixture through a fine-mesh sieve into a bowl and whisk in the gelatin and water mixture.

7. Stir in the remaining 1 cup of milk and the vanilla extract, cover, and chill in the refrigerator for at least 2 hours or overnight.

8. Stir the mixture, transfer it to an ice cream maker, and freeze it according to the manufacturer’s instructions. When the mixture is almost frozen, add the pecans.

9. Transfer the ice cream to a freezer-safe container and freeze until firm. Serve frozen.

Ruby-Red Poached Pears

SERVES 4

SODIUM //
8 MG

LOW-FAT // MAKE AHEAD

Fresh pears take on a stunning ruby-red hue when they are poached in red wine. This luscious low-calorie dessert is practically fat-free, but its gorgeous appearance makes it a suitable end to an elegant dinner party. Serve it with vanilla ice cream or frozen yogurt, if desired.

2 cups red wine

¼ cup sugar

1 (3-inch) strip of orange peel

Juice of 1 orange

1 cinnamon stick

2 whole cloves

4 firm, ripe pears, peeled, stems left intact, and bottoms leveled so the pears will stand up

1. In a large saucepan, bring the wine, sugar, orange peel, orange juice, cinnamon stick, and cloves to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, for about 5 minutes.

2. Add the pears to the liquid, cover, and cook, turning the pears occasionally, for about 20 minutes, until the pears are tender but not soft. Transfer the pears to a platter or large bowl.

3. Raise the heat to medium-high and cook the liquids, stirring, for about 15 minutes, until the mixture begins to thicken and get syrupy.

4. Remove the orange peel, cinnamon stick, and cloves.

5. Pour the sauce over the pears and chill for 2 hours or more before serving.

Peach-Blueberry Crisp with Coconut Topping

SERVES 4

SODIUM //
6 MG

LOW-FAT

Crisps are a favorite dessert option in the summer when stone fruits and berries are at their peak. This recipe combines the two for a pretty crisp that is light and delicious. In the fall, you might substitute apples or pears and cranberries. A double dose of coconut makes this version unique and especially nutritious. Cooking and serving it in individual ramekins makes both portion control and cleaning up a snap.

For the filling:

Cooking spray

2 cups sliced peaches

1 cup fresh blueberries

2 tablespoons granulated sugar

2 tablespoons all-purpose flour

2 tablespoons fresh lemon juice

For the topping:

¾ cup old-fashioned rolled oats

¼ cup all-purpose flour

3 tablespoons unsweetened coconut flakes

2 tablespoons coconut oil

¼ cup packed brown sugar