Low-Fat Mango Flan with Orange and Mango Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This refreshing dessert comes from Lincoln Carson, pastry chef at the Highlands Inn in Carmel Highlands, California. It has a lovely rich texture, even though it has no eggs. Ingredients:
nonstick vegetable oil spray |
2 tablespoons plus 1 1/2 cups water |
2 teaspoons unflavored gelatin |
2 cups chopped peeled pitted mangoes (about 2 medium) |
1 cup low-fat (1%) buttermilk |
1/2 cup plus 1/3 cup sugar |
1 tablespoon plus 2 teaspoons fresh lemon juice |
pinch of salt |
1 tablespoon grated lemon peel |
1 vanilla bean, split lengthwise |
1 large orange, peeled, segmented |
1 large mango, peeled, pitted, sliced |
thinly sliced fresh mint leaves |
Directions:
1. Spray six 2/3- to 3/4-cup soufflé dishes with vegetable oil spray. Pour 2 tablespoons water into small saucepan. Sprinkle gelatin over; let stand 10 minutes. Stir over low heat just until gelatin dissolves. Remove from heat.
2. Puree chopped mangoes in processor. Transfer 1 1/3 cups puree to medium saucepan; stir over low heat until warm. Mix in gelatin, then buttermilk, 1/2 cup sugar, 1 tablespoon lemon juice and salt. Strain mango mixture into bowl. Divide among prepared dishes. Chill until set.
3. Combine 1 1/2 cups water, 1/3 cup sugar and lemon peel in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. Increase heat and boil until reduced to 1/2 cup, about 20 minutes. Strain. Mix in 2 teaspoons lemon juice. Chill lemon syrup until cold.
4. Combine orange, sliced mango and mint in bowl. Run small knife around mango flans; invert onto plates. Surround with orange salad. Drizzle syrup over.
5. Per Serving: calories, 189; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 1 mg. Nutritional analysis provided by Bon Appétit
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