Plum & Apple Compote with Vanilla Custard - 25 or 18g Carbs, 2g Fibe
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From Eating Well Magazine
Yield: 12 servings, 1/2 cup each
Active Time: 20 minutes
Total Time: 1 hour
Ease of preparation: Moderate
Jennifer Sanders of Cambridge, Ontario, came up with this winning
combination of plums and apples, which she stews into a compote
and accompanies with a light and comforting custard sauce.
Compote
12 prune plums or 8 red or black plums, pitted and chopped
1/3 cup apple cider
1/4 cup sugar or Splenda Granular (see Ingredient note)
1/4 tsp ground cinnamon
4 large apples, such as Mutsu (Crispin), Fuji or Gala
Custard
1 1/2 cups 1% milk, divided
1/4 cup sugar or Splenda Granular
1 Tbsp cornstarch
Pinch of salt
2 large eggs, lightly beaten
1 tsp vanilla extract
1. To prepare compote: Combine plums, cider, 1/4 cup sugar (or
Splenda) and cinnamon in a medium saucepan; bring to a simmer
over medium heat. Cook, stirring occasionally, until the plums
are soft and falling apart, about 5 minutes. Remove from the
heat. Peel and grate apples. Stir the grated apples into the
plums. Spoon the compote into a large bowl and chill in the
refrigerator.
2. To prepare custard: Heat 1 cup milk in a saucepan over
medium heat until steaming; do not boil. Mix 1/4 cup sugar
(or Splenda), cornstarch and salt in a medium bowl. Add eggs
and whisk until smooth. Whisk in the remaining 1/2 cup cold
milk. Add the heated milk to the egg mixture, whisking
constantly. Return the mixture to the saucepan. Cook over low
heat, whisking constantly, until thickened, about 3 minutes.
Remove from the heat and whisk in vanilla. Transfer the
custard to a clean bowl and let cool slightly or refrigerate
until chilled.
3. To serve, spoon custard into dessert dishes and top each
with compote.
Per serving:
119 Calories, 1g Fat (0g Sat, 1g Mono), 37mg Cholesterol,
25g Carbs, 3g Protein, 2g Fiber, 37mg Sodium
Per serving with Splenda: 91 Calories, 18g Carbs
1 1/2 Carbohydrate Servings
Ingredient note:
In the EatingWell Test Kitchen, sucralose is the only alternative
sweetener we test with when we feel the option is appropriate. For
nonbaking recipes, we use Splenda Granular (boxed, not in a packet).
For baking, we use Splenda Sugar Blend for Baking, a mix of sugar
and sucralose. It can be substituted in recipes (1/2 cup of the
blend for each 1 cup of sugar) to reduce sugar calories by half
while maintaining some of the baking properties of sugar. If you
make a similar blend with half sugar and half Splenda Granular,
substitute this homemade mixture cup for cup. When choosing any
low- or no-calorie sweetener, be sure to check the label to make
sure it is suitable for your intended use.
To make ahead:
Refrigerate compote and custard in separate containers for
up to 2 days.