Three easy lower-calorie Valentine's Day treats

Three easy lower-calorie Valentine's Day treats

Chef Carrie Merrill from Urban Farmer Restaurant shows off three delicious but lower calorie treats: Raspberry Lemon Tart, Coconut Chocolate Mousse, and Citrus Angel Food Cake.

Raspberry Lemon Tart

Tart Shell:

Ingredients:
500 grams white sugar
300 grams butter
190 grams flour
60 grams salt
2 eggs

Instructions:
Cream sugar and butter together in standing mixer.
Once mixed, add eggs one at a time, making sure to scrape the bowl well.
Sift flour and salt and add to mixture.
Mix until just incorporated.
Let rest one hour in the refrigerator.
Remove from refrigerator and roll out on floured surface to desired thickness.
Place in tart pan and bake shell at 350 degrees until golden brown.

Lemon Sabayon:

Ingredients:
4 egg yolks
56 grams sugar
lemon zest of ¼ lemon
56 grams lemon juice
10 grams lime juice
20 grams vodka
20 grams water
84 grams heavy cream

Instructions:
Soft whip the heavy cream and set aside.
Over a double boiler, vigorously whisk the remaining ingredients until triple in volume.
Remove from heat and fold in whipped cream.
Store in airtight container until set.

Pour lemon sabayon into tart shell. Top with fresh raspberries.


Citrus Angel Food Cake

Angel Food Cake

Ingredients:
115 grams cake flour
370 grams sugar
360 grams egg whites
2 grams cream of tartar
10 ml vanilla extract
10 ml lemon juice
zest of one lemon
zest of one orange
zest of ½ grapefruit
.5 grams salt

Instructions:
Combine half the sugar with the flour.
Whip egg whites, cream of tart and salt.
Slowly add remaining sugar until whites are medium stiff peaks.
Fold flour mixture into whites.
Pour into sprayed and sugared cake molds.

Lemon Sabayon

Ingredients:
4 egg yolks
56 grams sugar
lemon zest of ¼ lemon
56 grams lemon juice
10 grams lime juice
20 grams vodka
20 grams water
84 grams heavy cream

Instructions:
Soft whip the heavy cream and set aside.
Over a double boiler, vigorously whisk the remaining ingredients until triple in volume.
Remove from heat and fold in whipped cream.
Store in airtight container until set.

Pour lemon sabayon over angel food cake. Top with fresh slices of orange and grapefruit.


Coconut Chocolate Mousse

Coconut Chocolate Mousse

Ingredients:
250 grams coconut reduction
50 grams bittersweet chocolate

Instructions:
Heat coconut reduction (recipe below) and chocolate until smooth.
Cool slightly, and then whip on high for five minutes to incorporate air.
Pour into desired dishes.

Coconut Reduction

Ingredients:
725 ml coconut milk
¾ cup sugar

Instructions:
Reduce coconut milk and sugar by half.