Fresh Grape Crostata
Serving Size : 8
Ingredients for prepare Fresh Grape Crostata
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/4 | cup | hazelnuts |
| 1 | recipe | hazelnut pastry dough |
large single-crust
fresh grape crostata |
| 2 | tablespoons | semolina |
or cornmeal
fresh grape crostata |
| 1 | tablespoon | cornstarch |
| 1 | large | egg white |
| 1/4 | teaspoon | salt |
| 1/2 | cup | granulated sugar |
| 1/3 | cup | golden raisins |
| 2 1/2 | cups | seedless red and green grapes |
recipe Fresh Grape Crostata
1. Preheat oven to 350°F. Lightly
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oil a large baking sheet with sides or coat it with nonstick spray. 2. Spread hazelnuts in
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a pie pan and bake for about 5 minutes, or until fragrant. Let cool. Finely chop and
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set aside. 3. Raise oven temperature to 400°. 4. Place 2 overlapping sheets of plastic wrap on
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a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap.
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Roll dough into a 12-inch circle. Remove top sheets of plastic and
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invert dough onto prepared baking sheet. Pull off plastic wrap. Sprinkle semolina (or cornmeal) over crust, leaving a 1 1/2
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inch border. Set aside. 5. In a small bowl, mix reserved hazelnuts and cornstarch.
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6. In a small mixing bowl, beat egg white and salt with an electric mixer
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on medium speed until soft peaks form. Gradually add sugar and beat until
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shiny. With a rubber spatula, fold hazelnut mixture into meringue. 7. Drop spoonfuls of meringue
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onto crust and gently spread over semolina. Sprinkle raisins over meringue. Arrange grapes over meringue. Fold border of crust over
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filling. 8. Bake for 25 to 30 minutes, or until crust is golden and grapes are
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puffed. With 2 large spatulas, transfer crostata to a large platter. Let cool. Just before
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serving, dust with confectioners' sugar. Serve warm or at room temperature. MAKES 8 SERVINGS. 270
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calories per serving; 4 grams protein; 12 grams fat (2.2 grams saturated fat);
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38 grams carbohydrate; 300 mg sodium; 6 mg cholesterol: 2 grams fiber.
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