We've all heard of spa-goers sneaking in candy bars to supplerr carrots-and-cottage-cheese diet some health resorts are known for. at Canyon Ranch, the focus is on moderation, not deprivation. "You're more likely to stick to a healthy eating regimen if you incorporate lighter versions of your favorite treats instead of cutting them out entirely," says Scott Uehlein, corporate chef at the Canyon Ranch retreats. "The secret is using ingredients that pack a big flavor punch- like orange liqueur, cocoa powder, and buttermilkso you just need a little bit." Try these recipes and enjoy every bite, guilt-free.
ALSATIAN PLUM CAKES
These individual marzipan-like cakes make portion control painless.
Makes 6 cakes
Prep time: 20 minutes
Total time: 1 hour
Cooking spray
2 tablespoons unsalted butter, melted
¼ cup almond paste
2 tablespoons nonfat sour cream
1 large egg
1 teaspoon pure vanilla extract
¼ cup all-purpose flour
4 tablespoons evaporated cane juice (see sidebar, page 194)
3 plums, halved and pitted
2 tablespoons firmly packed brown sugar
Preheat oven to 350°F. Lightly spray 6 4-ounce ramekins with cooking spray.
In a medium bowl, mix together butter, almond paste, and sour cream. Scrape down sides of bowl and stir in egg and vanilla. Gradually stir in flour and evaporated cane juice.
Scoop 3 tablespoons batter into each ramekin. Place a plum half in center of batter, cut side up, and top with 1 teaspoon brown sugar. Bake for 30 to 35 minutes or until plum is soft and a toothpick inserted in the cake comes out clean.
Nutrition score per serving
(1 cake): 170 calories, 7 g fat (37% of calories), 3 g saturated fat, 24 g carbs, 3 g protein, 1 g fiber, 31 mg calcium, 1 mg iron, 18 mg sodium
RASPBERRY-CHOCOLATE ANGEL FOOD CAKE
This recipe calls for cocoa powder, which is rich in cancer-fighting polyphenols.
Makes 20 slices
Prep time: 15 minutes
Total time: 2 hours
FOR THE CAKE
Cooking spray
1/3 cup cocoa powder
¾ cup all-purpose flour
1 1/3 cups plus ¼ cup evaporated cane juice, divided
¼ teaspoon sea salt
12 egg whites
1 teaspoon cream of tartar
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
4 cups fresh or frozen raspberries, slightly thawed
FOR THE WHIPPED CREAM
1 ½ cups heavy cream
1 tablespoon evaporated cane juice
Seeds scraped from ½ vanilla bean
Preheat oven to 325°F. Lightly spray a 9-inch tube or Bundt pan with cooking spray.
In a small bowl, whisk together cocoa powder, flour, 1/3 cup evaporated cane juice, and salt; sift by hand. In a large bowl, beat egg whites and cream of tartar with an electric mixer on medium-low speed until frothy. Fold in 1 cup evaporated cane juice, extracts, and the flour mixture. Pour batter into pan.
Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool; loosen sides and bottom of cake with a knife and turn upside down onto a plate to remove from pan.
About 15 minutes before serving, combine raspberries and remaining ¼ cup evaporated cane juice in a medium bowl and set aside.
In a small bowl, whisk together heavy cream, evaporated cane juice, and vanilla seeds. Top each slice of cake wirJi raspberries and whipped cream immediately before serving.
Nutrition score per serving
(1 slice cake, 1 tbsp. raspberries, 1 tbsp. whipped cream): 145 calories, 4 g fat (25% of calories), 2 grams saturated fat, 25 g carbs, 3 g protein, 3 g fiber, 18 mg calcium, 1 mg iron, 58 mg sodium
ALMOND-LEMON TART
If you don't have Grand Marnier, you can use orange juice concentrate or orange marmalade instead.
Makes 16 slices
Prep time: 25 minutes
Total time: 1 hour
FOR THE TART
1 cup all-purpose flour
½ teaspoon sea salt
½ teaspoon plus 1/3 cup evaporated cane juice, divided
2 tablespoons cold unsalted butter
2 to 4 tablespoons ice water
¾ cup chopped almonds
3 tablespoons almond paste
½ teaspoon fresh lemon juice
2 tablespoons lemon zest
2 large eggs
1/3 cup buttermilk
½ teaspoon pure almond extract
½ teaspoon pure lemon extract
FOR THE CHERRY COMPOTE
¾ cup pitted unsweetened frozen cherries
3 tablespoons water
1 tablespoon fresh lime juice
2 tablespoons evaporated cane juice
1 teaspoon cornstarch
1 teaspoon Grand Marnier
Preheat oven to 350°F. In a medium bowl, combine flour, salt, and ½ teaspoon evaporated cane juice. Incorporate butter using a pastry cutter until it's pea-size. Add water, 1 tablespoon at a time, mixing gently with a fork after each addition. Form dough into a ball and let it rest for 5 minutes; roll into a 12-inch circle and lighdy press into a 10-inch tart pan.
Purée almonds, almond paste, and remaining 1/3 cup evaporated cane juice in a food processor until nuts are finely ground. Add lemon juice, zest, eggs, buttermilk, and extracts and continue pureeing. Pour mixture into tart shell and bake for 20 to 25 minutes or until set. Cool on a wire rack.
In a medium saucepan, combine cherries, water, lime juice, and evaporated cane juice. Bring to a boil over medium heat. Reduce heat to medium-low and simmer for 1 5 minutes, stirring occasionally.
In a small bowl, combine cornstarch and Grand Marnier; stir into cherry mixture. Return to a boil and cook for 1 minute while stirring. Reduce heat to low and simmer for about 4 minutes or until thickened. Remove from heat and allow to cool completely. Top each tart slice with cherry compote immediately before serving.
Nutrition score per serving
(1 slice tart, 1 tsp. cherry compote): 135 calories, 6 g fat (40% of calories), 2 g saturated fat, 16 g carbs, 4 g protein, 1 g fiber, 31 mg calcium, 1 mg iron, 67 mg sodium
