Chef Pam Anderson, well-known for finding the "perfect recipe" for favorite dishes, has turned her attention to eating healthy and staying trim.
Her new book, "The Perfect Recipe for Losing Weight & Eating Great" offers delicious recipes that Anderson has exhaustively taste-tested herself to make sure that fewer calories won't mean less taste.
Try out her delicious recipes for Caramel Crème, Pork Tenderloin with Apple-Ginger Sauce, Fruit Parfait with Yogurt and Drizzled Honey, Great Granola and more below:
If you're looking for crème brûlée without all the calories, here's your answer. For a dessert that tastes every bit as good as the one made with heavy cream, use regular evaporated milk. For a very good but lighter dessert, use 2 percent evaporated milk.
And if you want a crisp sugar top, adjust oven rack to highest setting and turn broiler on high. Place the chilled custard cups in a 13-by-9-inch baking dish and fill with ice water to come halfway up the sides of the cups. Sprinkle each dessert with ½ teaspoon sugar. Broil until sugar bubbles and edges turn golden brown, 1 to 2 minutes.
1 can (12 ounces) evaporated milk
6 tablespoons dark brown sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Set six custard cups in a 13-by-9-inch baking dish. Bring 1 quart water to a boil in a medium saucepan.
Bring the milk and sugar to a simmer in a small saucepan, stirring, until sugar dissolves. Meanwhile, whisk egg, yolk, and vanilla in a 1- quart Pyrex measuring cup. Gradually whisk milk mixture into eggs, then pour into custard cups. Set pan in oven; carefully pour hot water into pan halfway up sides of cups. Bake until custards are set, 20 to 25 minutes. Remove custards from baking dish and cool slightly. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Serve. (Custards can be refrigerated for up to 5 days.) *147 calories per serving
You can cut the tenderloin crosswise into medallions, but it's more time-consuming cutting the pieces and turning them in the skillet. In this easier method, you just make a slit down the middle so that the tenderloin cooks evenly.
Pan Sauce of your choice (pages 230–234)
1 large pork tenderloin (1 1/4 pounds), patted dry
2 teaspoons olive, vegetable, or canola oil
Salt and ground black pepper
Heat a large (12-inch) nonstick skillet over low heat while preparing pan sauce ingredients and pork. Split tenderloin lengthwise almost but not all the way through and pound lightly with your fist to a more or less even thickness. Place tenderloin in a medium bowl, drizzle with oil, season with salt and pepper to taste, and toss to coat evenly.
A couple of minutes before you are ready to sear tenderloin, turn on exhaust fan and increase heat under pan to a strong medium-high (electric range) or high (gas range). When skillet is very hot (a seasoned nonstick skillet will start to send up wisps of smoke), add tenderloin. Cook, turning only once, until tenderloin is well-browned and just cooked through, about 10 minutes. Transfer tenderloin to a cutting board.