Roses are red
Violets are blue
Sugar is sweet
And has calories, too.
Candy and flowers are traditional Valentine gifts. Diamonds are a close runner-up. There are no calories from wearing diamonds but you can tote around calories from sweets for years when they take up residence on your hips.
One gram of sugar, a carbohydrate, has four calories. A gram of fat has nine. So you can get a lot more bang for your calorie buck with sugar than, say, butter.
FYI: It takes 3,500 calories to make a pound of person. If you walk a mile you burn off 100 calories.
Now, let’s get down to sweet ideas for the one you call your sweetheart. The dish is called sabayon in France and zabaglione in Italy. It’s called decadent everywhere. And a little goes a long way when served over berries.
6 egg yolks
6 tablespoons sugar
12 tablespoons sweet Marsala wine
Beat yolks and sugar in a metal bowl until pale and fluffy. Put the bowl over simmering water and beat with a whisk or hand beater at low speed. Add the Marsala a little at a time, beating constantly, until the mixture thickens to the texture of light batter. Remove from heat and beat while it cools a little. Pour over fresh berries in pretty dishes. Serve slightly warm or cold.
Makes six servings.
TIP: Gentlemen can make a big hit with this dish if they garnish their sweetheart’s portion with a large diamond or two smaller ones.
Here’s a super dessert that doesn’t use eggs. It’s meant to be a pie but can be served without a calorie-laden crust with berries or bananas and light whipped topping. Chilled leftovers are almost fudge-like in texture and taste. And it’s good for you. Don’t let the secret ingredient scare you.
Egg-less, Dairy-less Chocolate Dessert
2 cups semisweet chocolate chips
1/3 cup very strong coffee or coffee liqueur
1 teaspoon vanilla extract
1 pound silken tofu
1 tablespoon honey
Bring an inch of water to a simmer in a medium pot. Set a medium bowl over the simmering water and melt the chips with the coffee and vanilla, stirring and scraping often. Combine tofu, chocolate mixture and honey in a blender or processor and whirr until smooth, about 1 minute.
Pour the filling into a lightly buttered 8-inch pie plate (preferably glass) and chill until firm, about 2 hours.
Cut into wedges and serve on glass plates with whipped topping and berries or bananas.
Now for the egg whites to get the spotlight:
Fruity Baked Alaska
Any or all of blueberries, strawberries, blackberries and raspberries
3 large egg whites, room temperature
Pinch cream of tartar
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
Preheat oven to 500 degrees F. Combine egg whites and cream of tartar in a large bowl. Beat at high speed until fluffy and slightly stiff, about 3 minutes. While still beating, gradually add sugar, and vanilla extract. Continue beating until mixture is fully blended and stiff peaks form, 2 to 3 minutes. Set aside.
Arrange fruit in oven-proof dishes. Quickly and evenly spread meringue over the fruit, swirling into peaks. Bake until meringue is cooked through and lightly browned, about 3 minutes.
Garnish with rubies.
story by TRENT ROWE, Food Editor