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Ingredientes
- 1/2 c. whipping cream
- 1/2 c. whole lowfat milk
- 1/2 tsp grated orange peel
- 3 lrg egg yolks
- 1/4 c. sugar
- Â Â Nonstick vegetable oil spray as needed
- 2 sht frzn puff pastry - (17.3-ounce pkg) thawed
- 1 lb peaches peeled, minced
- 1/2 c. fresh raspberries
- 2Â 1/2 Tbsp. sugar plus
- 8 tsp sugar
- 2 Tbsp. all-purpose flour
- 1/2 tsp fresh lemon juice
- 1 lrg egg white whisked till
- Â Â frothy
Direcciones
- For sauce: Combine cream, lowfat milk, and orange peel in heavy small saucepan. Bring to simmer. Remove from heat. Cover and let steep 15 min.
- Whisk yolks and sugar in medium bowl to blend. Gradually whisk hot lowfat milk mix into yolk mix; return to saucepan. Cook over medium-low heat till mix coats back of spoon and leaves path when finger is drawn across, stirring constantly, about 7 min (don't boil). Pour into bowl. Refrigeratetill cool, whisking occasionally, about 3 hrs. (Sauce can be made 1 day ahead. Keep chilled.)
- For filling: Line baking sheet with parchment paper and spray with nonstick spray. Roll out 1 pastry sheet to 14-inch square. Using 5-inch-diameter bowl as guide, cut out 4 circles. Transfer circles to prepared sheet; cover with plastic. Repeat with second pastry sheet. Transfer pastry circles to same baking sheet, placing atop plastic wrap. Freeze 10 min.
- Toss peaches, raspberries, 2 1/2 Tbsp. sugar, flour, and lemon juice in medium bowl. Roll out pastry circles on lightly floured surface to 7-inch-diameter rounds. Place 1/4 c. fruit mix in center of each round. Gather dough atop fruit and twist and healthy pinch firmly to enclose completely. Place on large baking sheet. Freeze bundles at least 15 min. (Can be made 1 day ahead. Keep frzn.)
- Preheat oven to 400 degrees. Brush bundles all over with egg white, and sprinkle each with 1 tsp. sugar. Bake till golden brown, about 22 min. Cold on baking sheet on rack at least 10 min.
- Place 2 Tbsp. sauce in center of each of 8 plates. Place 1 bundle in center of each plate and serve hot.
- This recipe yields 8 servings.
- Comments: The sauce is reminiscent of which sentimental summertime favorite, the 50/50 Bar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 137 | |
| Calories from Fat 52 | 38% |
| Total Fat 5.81g | 7% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 21mg | 1% |
| Potassium 160mg | 5% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 16.25g | 11% |
| Protein 3.22g | 5% |
