Four-orange Custardcustards, dessert, low-fat 1 pkg unflavored gelatin 1/4 cup milk 4 lb oranges 1 pkg neufchatel cheese; 8 oz. (light cream cheese 3/4 cup powdered sugar 1/4 cup orange-flavor liqueur (opt.) ----CHOCOLATE SAUCE---- 4 tablespoon semisweet choc. baking chips 2 teaspoon nonfat milk Sprinkle gelatin over milk; let soften about 5 minutes. Ream about 3 oranges to make 1 1/3 cups juice. If needed, strain to remove excess pulp. In a 1 - to 1 1/2-quart pan, bring juice to a boil. Add gelatin mixture; stir over low heat until gelatin dissolves. In blender or food processor, whirl juice mixture, cheese, and sugar until smooth. Pour mixture into an 8-inch-square cake pan. Cover pan without touching custard and chill until firm, at least 4 hours, or up to 4 days. To unmold, quickly dip pan in hot water to within 1/2 inch of pan rim. Set plate over pan; holding them together, invert custard onto plate. (If done ahead, chill custard up until next day.) Up to 4 hours before serving, finely shred enough peel from oranges to make 1 tablespoon. Cut remaining peel and membrane off oranges. Thinly slice fruit crosswise to make about 24 slices; remove seeds. Cover and chill slices and peel separately until serving. To serve custard, arrange about 3 orange slices on each of 8 dessert plates. Pour liqueur over slices to taste. Cut custard into 4-inch triangles; place on plates. Drizzle with chocolate sauce and garnish with shredded orange peel. Chocolate sauce: Seal 4 tablespoons semisweet chocolate baking chips and 2 teaspoons nonfat milk in a small (not pleated) zip-lock plastic bag. Set in top of double boiler over simmering water; heat until chocolate softens. Through plastic, blend chocolate and milk with fingers until smooth. To use, trim a corner from bag to make an 1/8-inch hole. Pipe chocolate from bag. Per serving: 230 cal.; 5 g protein; 1 0 g fat (6 g sat.); 33 g carbo.; 120 mg sodium; 23 mg chol. From Sunset, December 1991 |
