Just because it’s hot and sticky outside, it doesn’t mean you can’t make dessert.  Especially one that doesn’t require the oven or stove.

This dish is as much a function of the weather as it is the economy.  Sure, stone fruits and berries are in season, but my local supermarket was selling cherries for $6.99 per quarter pound. So I’ve been buying bananas instead.  When I found free organic vanilla wafers at a street fair, I immediately thought of banana pudding.  Instead of making custard though, why not use yogurt?

The result was a little tangy, but it was entirely worth the two-minute effort.  You really don’t need a recipe (Layer yogurt with cookies and sliced bananas.  Refrigerate.  Eat.), but here’s approximate amounts.

Effortless Banana Pudding

4 cups plain or vanilla yogurt (see note)
60 to 70 vanilla wafers
4 to 5 organic bananas, sliced 1/4-inch thick

Line the bottom and sides of a 10-inch pie pan or a wide 1 1/2- to 2-quart dish with wafers.

Layer with half the yogurt and bananas.  Put another layer of wafers on top, and repeat with the yogurt and bananas.  Save a little yogurt and cover the top of the bananas completely, to prevent browning.

Cover with plastic wrap and refrigerate for at least 8 hours.

Note: Because the bananas and wafers are sweet, you don’t want the yogurt to be loaded with sugar.  I prefer plain yogurt and flavor it to taste (1-2 tablespoons sugar and 1/2 tsp vanilla extract).  Seek out a high-quality plain yogurt, or else it will be grainy and very sour.  I don’t like Dannon, Axelrod, La Yogurt, Stonyfield (the low-fat variety), and Trader Joe’s.  Wallaby and Brown Cow are more mild.

Although conventional bananas are safe to eat, they contain far more pesticides than American-grown fruit, and are possibly killing off songbirds.

For a couple years, I’ve been trying to create the perfect chocolate sorbet: an intensely flavored mixture of low-fat cocoa and water that tastes as decadent as premium ice cream. I reverse-engineered my favorite sorbet from Ciao Bella, but it melted faster than you can say “Frosty the Snowman.” Since I didn’t have the patience to tinker it, I tried other recipes that were too icy, too grainy, and too caramely.

I was about to accept defeat until Alice Medrich, author of Pure Dessert, came to the rescue. Her recipe tasted like a melted chocolate bar, but it was practically fat free. Unlike most homemade ice creams, it stayed creamy for days. Move over, Ciao Bella.

The secret to this recipe was a new spin on kitchen wisdom. Oftentimes, hot water is combined with cocoa to coax out the flavors. I failed in my previous sorbet attempts because I boiled the mixture, thinking more heat equaled more flavor. According to Alice, too much heat destroys the flavor of cocoa. You want the mixture to be hot but not cooked to death.

This tip applies to other recipes, like hot cocoa. Whenever I made hot cocoa in the past, I’d microwave the whole thing–soy milk, cocoa, and sugar–in one mug. What’s with those instructions that say, “Pour boiling water over cocoa?” Why would I want to get another pot or cup dirty? For the best chocolate flavor, you really do need two containers. Heat your milk, all alone, in one vessel. Add just enough liquid to the cocoa mixture to make a paste, and then add the rest. Some of you might want to save a cup by dumping the cocoa on top of the milk, but don’t. It will clump.

Chocolate Sorbet
Paraphrased from Pure Dessert by Alice Medrich

1 cup (3.25 oz) cocoa
Scant 1 cup sugar
2 tiny pinches salt
2 cups boiling water
1/4 tsp vanilla
1 1/2 tbsp rum or vodka (optional)

Combine cocoa, sugar, salt in saucepan and whisk in 1/2 cup boiling water to make a thick paste. Add the remaining water. Stir over medium heat just until tiny bubbles form at the edges of the pan. Don’t cook any longer, as the heat can damage the flavor of the cocoa.

Take the mixture off the heat and add the vanilla. Refrigerate until cold, at least 4 hours. Add the rum or vodka, if using. Freeze in an ice cream maker according to the manufacturer’s instructions. Harden the sorbet in the freezer for at least 3 to 4 hours.

Note: The flavor is so rich that you can substitute half of the water with milk.

компютри втора употреба

My favorite brand of plain frozen yogurt (not Pinkberry) has just arrived in Times Square! One month ago, A Zest Cafe started serving Frogurt, the ultra-smooth and refreshingly tangy treat. A small is $3.50, a large $4.50. It doesn’t get any better than this, unless you make your own.

Another landmark, Grand Central station, has Frogurt too, but not the plain flavor. Also, watch out for the warm machines, which makes the yogurt melt quickly. Maybe someone should ask them to calibrate their machines.

The cheapest place for Frogurt (only $2.50) is at Zabar’s Cafe, but it’s all the way on the Upper West Side, and they close at 7:00 P.M. While you’re there, you can also try the frozen custard, but never order the babka muffin, which wins the award for driest muffin.

A Zest Cafe, 1441 Broadway (by 40th St.), New York, NY (212-398-9378)

Ben & Jerry’s/Oren’s Daily Roast, Grand Central Terminal, New York, NY (212-953-1028)

Zabar’s Cafe (sold as Zaberry), 2245 Broadway (at 80th St.), New York, NY (212-787-2000)

Photo: Zabar’s

Prunes are nature’s most unhip fruits. Perceived as dry and wrinkly, they elicit snickers and jokes about old people and regularity. But cast the bad reputation aside, and you’ll see that they’re unsung jewels. Sweet as candy, they’re also packed with fiber and vitamin A. They’re not leathery either; prunes are some of the moistest, softest dried fruits around.

Stewed fruits are such common low-fat desserts that I forget how good they are. In this week’s L.A. Times, David Lebovitz provided a recipe for tea-poached prunes with citrus. It’s deceptively simple (just boil prunes in sugar-water for 10 minutes), but the flavors are complex: the rich, plump prunes are brightened up with just-tart enough oranges.

You can eat these by themselves, but they’re a wonderful backdrop for creamed cottage cheese ice cream; plain frozen yogurt; homemade ricotta cheese; or fresh, puréed tofu, above. (If you have a soy milk machine, making tofu is simple. You don’t need to buy a tofu mold or any mysterious chemicals. While the milk is still hot, just stir in a small amount of Epsom salt [which you can get in a drug store] or lemon juice, and drain in a cheesecloth-lined strainer. Epsom salt produces a softer tofu, and lemon juice a tangier one, but they’re more accessible than magnesium chloride, the best coagulant.)

Tea-Poached Prunes with Fresh Orange Segments

Adapted from David Lebovitz’s recipe in the L.A. Times

Active time: 15 min
Start to finish: 40 minutes
Servings: 4

2-3 tablespoons sugar (depending on your sweet tooth)
2 bags of Earl Grey or any black tea, tags removed
20 to 25 prunes
1 strip of lemon or orange zest, about 1/2 -inch-wide and 2 to 3 inches long

Accompaniments: Fresh orange segments; creamed cottage cheese ice cream, plain frozen yogurt, homemade ricotta cheese, or puréed tofu

Combine the sugar with the zest and 1 cup of water in a small saucepan, add the tea bags and bring to a gentle simmer, stirring so the sugar dissolves. Add the prunes and continue to gently simmer for about 10 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. If necessary, add a bit more water to keep them covered.

Once the prunes are tender, remove from the heat and allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them.

Serve with oranges and the snowy white “cream” of your choice.

When eating out, I am notorious for bringing home every piece of uneaten food. I’ve asked waiters to wrap cranberry compote (what else will go with leftover pumpkin pancakes?) and the bread basket. This weekend, I took home leftover bread cubes from the fondue at Artisanal. If you’re paying for quality, why let it go to waste?

Laugh all you want, but if you threw that bread in the trash, you would have missed out on Nutella bread pudding. It’s like baked French toast with swirls of chocolate. Bread pudding is perfect for stale artisanal bread, the kind that’s marked 50% off at the end of the day (although white sandwich bread will do). Hot out of the oven, you get the contrast of a jiggly, spongy bottom and a crunchy, crouton-like top. Bread pudding is also divine cold, in a cold pizza/morning hangover type of way. Not that I would know, since I don’t drink.

In New Orleans, my friend Erik spent a grueling night scrubbing burnt bread and custard off a pan because we didn’t use a water bath. At the risk of offending Erik, I never use a water bath for bread pudding at home. I like the crusty edges.

Not only is this recipe a delicious way to clean out your pantry (I used soy milk and leftover Nutella babka), but it’s low in fat, too.

Nutella Bread Pudding

Adapted from Emeril Lagasse and Pure Dessert by Alice Medrich

Oil, for greasing pan
1/4 cup Nutella
8 slices day-old crusty bread or Nutella babka (about 4 cups when cut into 1/2-inch cubes)
4 large eggs
1/2 cup firmly packed brown sugar
1 teaspoon pure vanilla extract
2 cups milk (soy is fine)

Preheat the oven to 350 degrees F.

Grease an 8 by 8-inch square pan with oil.

Spread Nutella on four slices of bread and top with remaining pieces of bread. Cut the sandwiches into 1/2-inch cubes.

In a large bowl, whisk together eggs, sugar and vanilla until very smooth. Stir in milk and add the bread. Let the mixture sit for 30 minutes, stirring occasionally.

Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 15 minutes. Slather the top with more Nutella, if desired. Bread pudding is best hot out of the oven, or refrigerated after a day. Microwaving it makes it rubbery.

These fruits have waxy skins and stems that are too long for their own good. They look like the offspring of apples, guavas and pears. I would have ignored them at the market if it weren’t for my grandmother, a Chinese version of Martha Stewart. She makes her own chili paste and drinks goji berry-logan elixir every day. She introduced me to “hollow” greens (because the stems resemble straws), jujube dates and now, fragrant pears.

It sounds like a vague description, but that’s their proper name. Farmers have grown these pears in China’s Xinjiang region for 1,300 years, but they’ve only been in the U.S. for about a year. (I discovered these pears right when they came here, but by the time I wanted to write about them, they were out of season. Now I appear out of the loop.)

Other Asian pears are crunchy and light, but the flesh is gritty and not very sweet. The skin is also thick and bitter. Fragrant pears are even crispier, but they are also sweet. Despite the skin’s appearance, they’re also entirely edible (except for the seeds of course). They are so juicy that you need to slurp quickly after taking a bite.

They are in season now, so head over to your local Chinatown or fancy supermarket. They’re not for the eco-conscious (it takes lots of jet fuel and protective packaging to ship them here), but they are very special.

Poor cottage cheese is the butt of all jokes (no pun intended). It’s seen as tasteless diet food, yet no one wants to be called "cottage cheese thighs." Maida Heatter’s Book of Great American Desserts should have changed all that. She discovered that pureed cottage cheese becomes as smooth and elegant as sour cream.

In Chocolate and the Art of Low-Fat Desserts, Alice Medrich makes sublime tiramisu and cheesecake with "Maida’s Cream." I don’t even bother with the full-fat versions anymore. Since pureed cottage cheese can stand in for mascarpone cheese, cream cheese and sour cream, I wondered if its richness could translate to ice cream.

Since simple is often best, I substituted the pureed cheese for the strained yogurt in David Lebovitz’s plain frozen yogurt recipe. I added some oil (since cottage cheese is lean) and a splash of vodka to keep it scoopable. The end result was really pure tasting and luscious. It’s less tart than plain frozen yogurt, so it’s more amenable to add-ins, like chocolate.

It’s best eaten two hours after it’s made, or else it gets rock hard. There’s a couple ways to remedy this issue: use more sugar, prepare a custard base (try substituting 2 cups of pureed cottage cheese for the cream) or let the cold ice cream sit on your counter for a good 15 minutes.

Cottage Cheese Ice Cream

recipe based on techniques from Maida Heatter’s Book of Great American Desserts, The Perfect Scoop by David Lebovitz and The Cake Bible by Rose Levy Beranbaum

3 cups (681 g) 1% low-fat, no salt added cottage cheese
3/4 to 1 cup (150 to 200g) sugar, depending on your sweet tooth
1 tsp vanilla extract (optional)
1 1/2 Tbsp oil
1 1/2 Tbsp vodka

1. In a food processor or blender, combine all ingredients and blend for 3-5 minutes, being sure to scrape down the sides with a spatula a couple times. It’s important not to cheat on the processing time, or else the cheese won’t get perfectly smooth. Transfer the mixture to a bowl and refrigerate for 1 hour.
2. Freeze in your ice cream maker according to the manufacturer’s instructions. Harden it in the freezer for a couple hours, and then eat it all!

Variation: To make fruit-swirled ice cream, have ready 1/4 cup of your favorite preserves. After the ice cream is done churning, drop a tablespoon of preserves to the bottom of the storage container. Drop spoonfuls of preserves between layers of ice cream. Don’t stir too much, or you’ll lose the swirls.

Note: Try to get cottage cheese without additives, like gums or starches. I like the no-salt added variety, or else it’s too salty for dessert (do you really need 15% of your daily sodium in one serving?). The shorter the ingredient list, the better. Friendship makes great tasting, all-natural cottage cheese, although the curds are too firm to get perfectly smooth.

Don’t you hate it when cookbooks, magazines and blogs have lovely pictures of food that you can’t make at home? I assure you, not everything I make is pretty or delicious. I only reserve the best recipes for this blog, but now I’ll take you into my mishaps through this new column: Don’t try this at home. I won’t post the recipes in the recipe index because they’re so bad, but sometimes you can learn as much from your mistakes as your successes.

A while back, I received a free sample of True Blue blueberry juice. The name implied that it’s 100% pure blueberry juice. It was a great concept and tasted like real berries, but it was made from blueberry and grape juice concentrates, plus added sugar. It might as well been called “reconstituted blueberry-blended cocktail.” The selling point was also the antioxidants, but you have to drink two cups of juice (220 calories) to get the same amount of antioxidants as 1/2 cup of blueberries. No thanks. I’d rather eat a pint of blueberries for the same amount of calories and get the extra fiber. And if I’m thirsty, I’ll just drink water.

Hoping to rid myself of 32 pounds of juice (aren’t you proud that I carried it all to my door?), I boiled down several cups into a concentrated syrup. I wanted to see if it was possible to make sorbet only out of fruit juice. Since sorbets are 25-30% sugar by weight*, and the juice only had 12% sugar, I reduced it over several hours. Then I added a little lime juice to brighten up the flavors. After I froze everything, an unappetizing syrup leached out from the sorbet. It was a tell-tale sign that it had too much sugar. Either my calculations were wrong, or the liquid kept evaporating as it cooled. Also, the sorbet didn’t taste like blueberries anymore. It was astringent and drying, like grape juice. So no, you can’t make sorbet only out of fruit juice, for reasons that I’ll get into later.

While the sorbet sat in my freezer (who wants to eat sticky, fast-melting sorbet?), I made another frozen dessert from Florence Fabricant’s shiso granita recipe in the New York Times. I substituted one bunch of leftover cilantro, since it’s a close cousin of shiso. After I froze it, it looked as appetizing as wheatgrass juice. It tasted like Mexican salsa gone bad. Plus, it wasn’t sweet enough.

Here I had two desserts: one with too much sugar and one with too little. Voila, I combined them and made them semi-edible. I wouldn’t recommend that you do the same though.

Lessons learned:

• Don’t put cilantro in dessert. Ever.
• Don’t boil fruit juice for long periods of time. The delicate flavors will disappear, while the less desirable ones will get stronger.
• If you want to make sorbet out of fruit juice, you need to add sugar rather than boil it to death.
• Liquids evaporate as they cool. If you measure one cup of hot liquid and think, “Perfect! That’s the right amount!” you’ll have considerably less when you actually use it.

*Source: San Francisco Chronicle

Photo: Anisa/Food and Whine

The other day, I thought I hallucinated when I saw a woman carrying a cup of swirly soft-serve from Ben & Jerry’s in Grand Central Station. Could it be? Did Ben & Jerry’s finally replace its synthetic Tasti D-Lite with real frozen yogurt? Yes, not only was Tasti out, but the best brand of frozen yogurt took its place: Frogurt.

Frogurt is smooth and thick, almost like frozen custard. If you’ve had the misfortune of tasting Pinkberry, give the plain Frogurt a try. It’s my favorite out of all the brands I’ve tried, including Columbo, TCBY, Yolato and Canada’s Yogen Fruz. It’s also the most economical option at Ben & Jerry’s for $2.75 for a small. Pinkberry is $5 for an icy mound with a hole in the middle.

Up until recently, Frogurt was the foodie’s secret at 40 Carrots Cafe in Bloomingdale’s. The problem is, the “small” can feed two ravenous people. But I might have to frequent Bloomingdale’s, since Ben & Jerry’s doesn’t stock the tangy plain flavor.

Here’s other locations to get plain Frogurt. Or, try making your own.

40 Carrots at Bloomingdale’s
59 Street & Lexington Avenue
1000 Third Avenue (Upper East Side)
504 Broadway (Soho)

Zabar’s Cafe (sold as Zaberry)
2245 Broadway (at 80th St.), New York, NY 10024
212-787-2000

Cafe Lalo
201 W 83rd St (between Broadway & Amsterdam)
212-496-6031

Lord and Taylor
424 Fifth Ave. (at 38 St.)
212-391-3344

Graphic: created from my photos, Stemlit Growers, Cook Almost Anything, Second Breakfast

The other day, I had a great salad that blurred the boundaries between savory and sweet. It was for lunch, but it could fare equally well for breakfast. Upon a bed of baby spinach, there was crunchy candied walnuts, soft cheese, strawberries, blueberries and the real topper: granola.

A couple restaurants in New York, like Ceci-Cela, pair strawberries with spinach salad. It’s a natural progression of strawberries and balsamic vinegar. If it sounds weird, don’t think of it as strawberries and vinegar. Just think of it as strawberries and acid, like lemon juice. Acid brightens flavors, and balsamic vinegar adds another layer of richness.

The granola was ingenious, standing in for standard croutons. I want to give credit where it’s due, but I have no idea who catered the leftover salad that I stole ate. So, whoever ordered the 2nd floor Court TV lunch on July 25, please step forward!

Breakfast Salad

Serves 4
Adapted from an unknown catering company

If you’re supposed to eat breakfast like a king and dinner like a pauper, here’s an easy way to get your greens at the start of the day. You can make your own vinaigrette, buy Olde Cape Cod’s excellent raspberry dressing or just toss the salad with balsamic vinegar and olive oil to taste.

Ingredients:

8 cups baby spinach
1/2 cup strawberry vinaigrette
1 cup sliced hulled strawberries
1/4 cup blueberries
1/2 cup crumbled goat cheese (4 ounces)
1/4 cup candied walnuts
1/2 cup granola clusters

Lazy directions: Toss all ingredients together and eat.

Meticulous directions: In a large bowl, toss the spinach, strawberries and blueberries with the salad dressing. Top each salad with the cheese, walnuts and granola.