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Archive for August 4, 2017

RECIPE: Chocolate Flake Meringue Cookies

Could August 4th be our favorite day of the year? It’s National Chocolate Chip Cookie Day.

If you love chocolate chip cookies but not the calories, try this alternative from Good Eggs: chocolate-flecked meringue cookies. They have about 15 calories apiece.

With only three ingredients, you can have them in the oven with just 10 minutes of preparation time.

The quality of the chocolate makes a big difference in this recipe, so don’t skimp. You’ll really appreciate the fine chocolate flavor that melts into your palate.

RECIPE: CHOCOLATE FLAKE MERINGUE COOKIES

Ingredients For 26 Meringues

  • 2 ounces Guittard Semisweet Chocolate Bar (65% cacao) or other premium bar
  • 2 egg whites, room temperature
  • ½ cup powdered sugar
  •  
    Preparation

    1. PREHEAT the oven to 250°F. Line two baking sheets with parchment paper.

    2. SLICE the chocolate very thin, using a box grater or a vegetable peeler. You may need to start and stop this a few times because your warm hands will begin to melt the chocolate bar, making the grating or peeling difficult. Set the chocolate aside.

    3. BEAT the egg whites on low speed until frothy in the clean, dry bowl of a stand mixer fitted with the whisk attachment (alternatively in a large bowl using a hand mixer fitted with whisk beaters) Increase the speed to medium-high and beat until stiff peaks form when you lift the beaters, 4 to 6 minutes.

     

    Chocolate Flake Meringue Cookies
    {1] Light and airy, these meringues with chocolate flakes are just 15 calories apiece.

    Guittard Fair Trade Chocolate Bar

    [2] Use a semisweet chocolate bar—about 65% cacao—or bittersweet if you prefer. This bar is Guittard Fair Trade chocolate, 64% cacao (photos and recipe courtesy Good Eggs | San Francisco.

     
    4. TURN the speed to low and gradually add the sugar, 1 tablespoon at a time. You’ll know the meringue mixture is ready when you pull the whisk attachment out of the bowl and the meringue hangs on to the whisk and holds its shape.

    5. GENTLY FOLD in the chocolate using a rubber spatula, being careful not to overmix or the meringue will collapse.

    6. DROP the meringues by small teaspoonfuls onto the prepared baking sheets. Bake for 50 minutes, or until you can lift a meringue off the parchment with a spatula and it doesn’t stick. Let the meringues cool completely on the baking sheet.

    7. STORE in an airtight container at room temperature for up to 1 week.

      

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    TOP PICKS OF THE WEEK: Muuna Cottage Cheese, Oui Yogurt & More

    Muuna Strawberry Cottage Cheese
    [1] Muuna’s cottage cheese cups with fruit on the bottom come in 6 fruit flavors (photo courtesy Muuna).

    Oui By Yoplait - Strawberry
    Yoplait’s new French-style yogurt line will have you saying “Oui!” (photo courtesy Oui By Yoplait).

    Reuse-a-Pop

    [3] Reuse-A-Pop is a mess-free opportunity for you to make your favorite flavor push-up ice pops (photo courtesy Russbe).

     

    1. MUUNA COTTAGE CHEESE WITH FRUIT

    We were probably the last person in New York to buy Breakstone Pineapple Cottage Cheese before they discontinued it. It was the Ascension Of Yogurt Era, and grocers eliminated slower-moving SKUs to give the space to the hot ones.

    Now, a new brand called Muuna is offering all the fruited cottage cheese our heart desires (photo #1). The line is lowfat and creamy, with the fruit on the bottom that you mix up, like a carton of sundae-style yogurt.

    It’s also rich in protein: 15g of protein per 5.3-ounce cup.

    The fruit is not the typical preserves at the bottom of of the cup but actual chopped fruit, in your choice of:

  • Blueberry
  • Mango
  • Peach
  • Pineapple
  • Strawberry
  •  
    There are also two plain options: 2% and 4% milkfat.

    The line is all natural, non-GMO, rBST-free and certified kosher by cRc.

    Welcome back, pineapple cottage cheese—and hello to you other flavors. You’re our Top Pick Of The Week.
    ________________

    *See the different types of yogurt.
     
     
    2. OUI BY YOPLAIT YOGURT

    Our co-Top Pick is the new Oui by Yoplait line of yogurt (photo #2). It’s different from every other container of Yoplait you’ve had.

    Eating yogurt from the perky glass jar, you could imagine you’re in France. The jar (repurposeable or recyclable) makes you look cool and in-the-know. And the yogurt does not disappoint.

    The company calls it saveur d’autrefois, the taste of yesteryear.

    Yoplait’s foray into premium, French-style yogurt (also called custard-style and Swiss-style) is on point, hitting the trending consumer checklist for all natural, non-GMO and reduced sugar products. The eight flavors include:

  • Black Cherry
  • Blueberry
  • Coconut
  • Lemon
  • Peach
  • Plain
  • Strawberry
  • Vanilla
  •  
    A final endorsement comes from the secretary of our building, with whom we shared our samples. She is a native of Greece who eats Greek yogurt every day. Her feedback: “Outstanding!”

    The line is certified kosher (dairy) by OK.
     
     
    3. RUSSBE REUSE-A-POP BAGS

    Russbe creates reusable lunch containers, but that’s not a product we have need for.

    What we do need, and love, are the Reuse-A-Pops bags for creating homemade frozen juice pops, puréed fruit, yogurt, and other frozen pops.

    The push-up bags (photo #3) with zipper seals ensures no messy leaks or spills. Freeze, enjoy, wash, reuse. At $6.99 for 12, you can’t go wrong.

    We just enjoyed our first batch: watermelon (from watermelon juice), cantaloupe (from puréed melon) and yogurt-garlic-dill (who says ice pops have to be sweet?). Yum!

     

    4. DI GIORNO CRISPY PAN PIZZA

    We live in a neighborhood where crisp, thin-crust pizza is what grown-ups eat. When people order from Pizza Hut, it’s for the kids.

    We have a reputation to uphold, and hesitate to be seen carrying a deep-dish pizza into the building, no matter how much we need that specific comfort food.

    But there’s a solution for our cravings: DiGiorno Crispy Pan Pizza, a frozen pizza from the supermarket in its own pan.

    The one-inch-plus-deep crispy crust pie, with extra cheese and plenty of toppings, comes in four flavors:

  • Pepperoni
  • Four Cheese
  • Supreme
  • Three Meat
  •  
    We like everything on our pie (or as much of it as we can get). We went for the Supreme: pepperoni, sausage, green and red peppers and black olives.

     

    DiGiorno Crispy Pan Pizza

    [3] Pan pizza in four flavors stays in the freezer. Twelve minutes in the oven delivers steaming, aromatic comfort food (photo courtesy DiGiorno).

     
    In just 12 minutes we pulled the pie—a crunchy outside and a soft inside— fragrant and bubbling from the oven.

    Now, we just have to clear out the freezer to make room for more DiGiorno boxes.

      

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