If you have a sweetheart you’d like to share some desserts with on Valentine’s Day, here are three organic recipes to make you shine:
In this healthier version of classic chocolate fondue, cream is replaced by water and omega-3-rich flaxseed oil. Grand Marnier supplies a hint of orange, and is backed up by a little cayenne for an extra kick. Serving tips: Serve with your favorite seasonal fruits, such as bananas, pineapple, and oranges. Don’t worry if you don’t own a fondue pot; any heatproof dish or slow cooker will do. If you have leftover sauce, it’s also delicious poured over vanilla ice cream or frozen yogurt.
Ingredients:
3/4 cup water2 ounces organic bittersweet chocolate chips
1/4-1/2 teaspoon cayenne pepper, to taste
1 pinch sea salt
1/4 cup organic flaxseed oil
1 teaspoon organic vanilla extract
3 tablespoons Grand Marnier (or fresh organic orange juice)
Organic seasonal fruit, cut into bite-size pieces, for dipping
Instructions:
1. Place chocolate in a bowl set over hot (not boiling) water; stir until melted.
2. In a small pot, combine water, cayenne, and salt; bring water to a boil. Remove from heat and add to melted chocolate, 1 tablespoon at a time, whisking to incorporate. The mixture will seize up at first, but continue to whisk in tablespoons of hot water until all has been added. Whisk in oil, then vanilla and Grand Marnier. Pour hot mixture into a fondue pot and serve at once, with a platter of fruit and forks or skewers for dipping.
1 1/2 cups sugar, divided
finely grated peel (yellow part only) of 1 medium lemon
1/2 teaspoon salt
13 large Organic Valley egg whites
1 teaspoon cream of tartar
2 teaspoons fresh lemon juice
1 teaspoon water
1 1/2 teaspoons vanilla extract
Fresh or thawed berries of your choice
Sugar or honey
Organic Valley Heavy Cream, whipped and lightly sweetened
1. Heat oven to 350 degrees. Wash and thoroughly dry a 10-inch tube cake pan. Sift cake flour, 1/2 cup of the sugar, grated lemon peel and salt six or seven times in this manner: Use two bowls, going back and forth between them and holding the sifter high over the bowl—this will incorporate air into the mix.
2. Using a separate bowl–one that is large, spanking-clean and completely dry–beat the egg whites with electric beaters until the egg whites are foamy. As you beat, work the beaters up and down and around, to incorporate as much air as possible. Beat in the cream of tartar, lemon juice and water. Continue beating while you sprinkle in the remaining 1 cup sugar a couple of tablespoons at a time. Beat in the vanilla extract. Continue beating until stiff peaks form.
3. Sift flour mixture over whipped egg whites a little at a time and use a large rubber spatula to gently fold each addition into the egg whites. Stop as soon as all the flour is incorporated. Immediately and gently turn the batter into tube pan.
4. Bake until cake springs back when you press the center lightly with a finger, 45-50 minutes. Invert the cake pan and set it to rest on three equal-sized cups so that the cake cools upside down with air flow beneath.
5. Cool the cake completely. To remove it from the pan, use a fork to gently pull the cake away from the sides of the tube pan. To slice it, use a gentle sawing motion with a large serrated knife. Serve each slice topped with fresh berries and whipped cream.
Enjoy!
(Credits: Delicious Living, Organic Valley, Images – bonappetit, istock, virginmedia)
N.Parkington
