Coffee Meringue Valentine’s Day Kisses
3 t powdered instant coffee
4 egg whites, room temperature
1 t vanilla extract
1/4 t cream of tartar
4 egg whites, room temperature
1 t vanilla extract
1/4 t cream of tartar
Preheat oven to 250′F.
Cover cookie sheet with parchment paper.
In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy. Add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar-coffee mixture. Continue beating until soft peaks form and mixture has a glossy sheen.
Drop by tablespoonfuls onto prepared cookie sheet, leaving 2″ between cookies. Bake for 1 hour without opening oven door.
Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door. At this point you can leave them in the oven overnight.
Remove the meringues from the cookie sheet with a spatula. Store in airtight container.
Crabmeat Stuffed Peppers
I made these for our special dinner. They were definitely delicious.
1 pound fresh lump crabmeat
1/2 cup fat-free sour cream
1/4 cup seasoned dry bread crumbs
2 tablespoons minced roasted red peppers (from water-packed jar)
4 poblano peppers, halved and seeded (or similar peppers)
8 teaspoons grated Parmesan cheese
Preheat oven to 375 F. Coat a shallow baking pan with cooking spray. In a medium bowl, combine crabmeat, sour cream, bread crumbs and roasted red peppers. Mix gently to combine, being careful not to break up the crab.
For dessert I served layered pudding parfaits. I used cheesecake and chocolate flavors of instant pudding. I used fat-free half and half instead of milk. I like the way it puffs up the pudding mix.
After dinner we played a silly Valentine's day board game that I found at Target.
I baked pink sugar cookies for my daughter's classmates.
Crabmeat Stuffed Peppers
I made these for our special dinner. They were definitely delicious.
Serves 4
1 pound fresh lump crabmeat
1/2 cup fat-free sour cream
1/4 cup seasoned dry bread crumbs
2 tablespoons minced roasted red peppers (from water-packed jar)
4 poblano peppers, halved and seeded (or similar peppers)
8 teaspoons grated Parmesan cheese
Preheat oven to 375 F. Coat a shallow baking pan with cooking spray. In a medium bowl, combine crabmeat, sour cream, bread crumbs and roasted red peppers. Mix gently to combine, being careful not to break up the crab.
Spoon crab mixture into halved poblano peppers and arrange side by side in pan. Top mixture with Parmesan cheese. Cover pan with foil and bake 20 minutes. Remove foil and bake 15 more minutes, until peppers are soft and cheese begins to brown.
Nutrition Score per serving (2 stuffed pepper halves): 209 calories, 15% fat (3 g; <1>
For dessert I served layered pudding parfaits. I used cheesecake and chocolate flavors of instant pudding. I used fat-free half and half instead of milk. I like the way it puffs up the pudding mix.After dinner we played a silly Valentine's day board game that I found at Target.
I baked pink sugar cookies for my daughter's classmates.
