Sweet freedom for dessert


Here's a delicious thought: A new line of sorbets from Haagen-Dazs is all-natural, fat-free and dairy-free. The frozen desserts come in raspberry, strawberry, mango, zesty lemon and chocolate flavors. There are also snack bars in wild berry and chocolate. The sorbets have 120 calories (none from fat, and no saturated fat), no cholesterol and no sodium per serving. Suggested retail price is just under $3 for pints, and about $1.29 for bars. Nationwide distribution is under way, so look for the sorbets where Haagen-Dazs products are sold.

Good and easy

Are you trying to get more fruits and vegetables into your clan to keep up with new dietary guidelines, but you're bored with steamed vegetables and raw fruit? To the rescue of jaded palates comes the new "The Simply Healthy Lowfat Cookbook," from the Wellness Cooking School at the University of California at Berkeley (Random House, $24.95). The book has 250 recipes for fiber- and vitamin-rich veggies such as sweet potatoes, leafy greens and fruit. Here's a sample that would be a good side dish with fish or poultry:

White Bean and Tomato Salad With Roasted Garlic

Serves 4

1 medium head garlic (about 3 ounces)

1 1/2 teaspoons olive oil

1/4 cup minced shallots

3/4 teaspoon sage

3 cups diced plum tomatoes

1/3 cup diced celery

1/3 cup diced red onion

3 tablespoons chopped parsley

3 tablespoons minced chives

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

1 19-ounce can white beans, rinsed and drained

Heat the oven to 375 degrees. Wrap the garlic in aluminum foil, place on a baking sheet and bake until the garlic is soft, about 30 minutes. When cool enough to handle, unwrap, cut off the stem end and squeeze out the soft garlic that is inside. Set aside.

a small nonstick skillet, warm the oil over low heat. Add the shallots and cook, stirring frequently, until the shallots are soft, about 3 minutes. Add the sage, stirring to coat.

Remove from the heat and transfer to a large bowl. Stir in the tomatoes, celery, onion, parsley, chives, lemon juice, vinegar, and roasted garlic. Add the white beans and toss gently to combine.

Southwest served up

The cuisine of the Southwest United States will be on the menu when chef Alison Dugdale of John Stephen of Fells Point teaches a cooking class Tuesday night for the Baltimore/Maryland Chapter of the American Institute of Wine and Food.

"I'll probably be doing an appetizer and a couple of different salsas," says Ms. Dugdale, who's still pondering the choices. "One thing I know I'll be doing is a cornmeal crepe filled with spicy chicken, corn and chipotle salad." Students will get samples.

The class, which starts at 7:30 p.m., will be held in the amphitheater of the Sheraton North, 903 Dulaney Valley Road, Towson. Cost is $25 for members and $35 for nonmembers. For information or reservations, call (410) 244-0044.

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