United tastes of America

Vegetarian Times, Nov, 1998 by Sarah Bush

Per serving: 188 cal.; 26 prot.; 6g total fat (4g sat. fat); 32g carb.; 15mg chol.; 72mg sod.; 3g fiber.

Rich Almond Cake

6 TO 8 SERVINGS OVO-LACTO

Recipes for sponge cakes have traveled the world with families determined to bring a taste of "the old country" with them to their new home. Almonds have been used for centuries in Eastern European cakes, bread and pastries. Serve in a pool of Cranberrry-Orange Compote (see following recipe).

2 cups natural almonds (10 oz.)
1 cup plus 2 Tbs. granulated sugar
1 Tbs. grated orange peel
8 large egg whites
1/2 tsp. salt
6 Tbs. all-purpose flour, sifted
Confectioners' sugar (optional)
Cranberry-Orange Compote (see below)

Preheat oven to 350 [degrees] F. Butter and flour a 8 1/2-inch round springform pan. Line bottom with waxed paper.

In food processor, pulse almonds until finely ground. (It is important not to over grind and produce a paste.) Transfer almonds to a bowl and add sugar and orange peel; mix well.

In large bowl, using an electric mixer, whisk egg whites and salt until stiff peaks are formed. Fold in almonds a little at a time. Take care not to over mix. Sift flour again, a little at a time, over mixture and gently fold in. Transfer mixture to prepared pan.

Bake in center of oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Allow cake to cool for 10 minutes before releasing from pan. Cool completely on a wire rack.

Transfer cake to serving plate and dust top with confectioners' sugar if desired.

Per serving: 379 cal.; 12g prot.; 16g total fat (2g sat. fat); 50g carb.; 0 chol.; 255mg sod.; 4g fiber.

Cranberry-Orange Compote

MAKES 4 CUPS DAIRY-FREE

If preferred, mixture can be blended in a foodprocessor until smooth.

12-oz. bag fresh or frozen cranberries
  (3 cups)
2 Tbs. grated orange peel
1 1/2 cups orange juice
1 cup granulated sugar or to taste
2 Tbs. orange flavored liqueur (optional)

In heavy medium saucepan, combine cranberries, orange peel, juice and sugar. Simmer over medium heat, stirring occasionally, until cranberries soften, about 12 minutes. Remove from heat and cool.

Stir in liqueur just before serving. Can be made 4 weeks ahead and frozen or up to 3 days ahead and kept refrigerated.

PER 1/2-CUP SERVING: 138 cal.; 0 prot.; 0 total fat (0 sat. fat); 35g carb.; 0 chol.; 1mg sod.; 2g fiber.

Pumpkin Flan

8 SERVINGS OVO-LACTO

One of the most widely enjoyed Mexican desserts is flan, a delicious baked-egg custard coated with a light caramel. The addition of pureed pumpkin to the recipe reduces the level of sweetness without spoiling the creamy texture.

Caramel

3/4 cup granulated sugar
1/3 cup water

1/3 cup granulated sugar
4 large eggs
1 cup unseasoned pumpkin puree
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 1/2 cups 10w-fat milk

Caramel: In small, heavy saucepan melt 3/4 cup sugar over low heat, stirring occasionally. Increase heat to medium and cook, without stirring, until caramel turns dark golden. Watch carefully and do not allow to burn. Remove from heat and add water. (Mixture will spit a lot.) Return to low heat and stir until liquid. Carefully pour into 8 small ramekins or custard dishes, tilting each one to coat the sides a little. Set dishes aside in a roasting pan.