Best Health — December 01, 2017

best health DECEMBER | JANUARY 2018 51

ALMOND SEMIFREDDO 

WITH BRANDIED CHERRIES

MAKES: 10 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 6 HOURS

Semifreddo is an Italian dessert that’s similar to

ice cream but a little richer and silkier. Amaretti are small,

drycookies available in big supermarkets and Italian 

specialty shops.

INGREDIENTS

2 cups (500 mL) amaretti cookies

2 cups (500 mL) 35% whipping cream 

1 (300 mL) can sweetened condensed milk 

½ tsp (2 mL) almond extract 

1 cup (250 mL) dried cherries 

¼ cup (50 mL) brandy 

¼ cup (50 mL) water

METHOD

1. Line a 5- x 9-in (2L) loaf pan with overhanging plastic
   wrap. Gently crumble amaretti into large chunks (you
   should have about 1½ cups/375 mL coarsely crumbled cookies). 


2. Whip cream using an electric mixer on high until it forms
   soft peaks. Pour in sweetened condensed milk and almond
   extract; whip on medium until well combined. Pour half of
   the mixture into prepared pan and smooth into an even layer,
   making sure that it fills the corners but not packing it in too
   tightly. Sprinkle crumbled amaretti in an even layer, right to the
   sides. Top with remaining cream mixture. Smooth into an even
   layer but do not pack down. Cover lightly with overhanging
   plastic wrap. Freeze for at least 6 hours and up to 2 weeks. 


3. Place dried cherries in a small jar. Heat brandy and wa-
   ter in a small pot until very hot but not boiling. Pour over cher-
   ries. Cover and let stand at room temperature for at least 1
   day; transfer to fridge for up to 2 weeks.  


4. To serve, uncover semifreddo and flip onto a serving platter.
   Remove plastic wrap. Slice and top with cherries and brandy,
   plus more broken cookies.
   PER SERVING: 332 calories, 4 g protein, 14 g fat (7 g saturated
   fat), 48 g carbohydrates, 1 g fibre, 41 mg cholesterol,
   211 mg sodium bh

BRAISED GREEN CABBAGE

WITH GREEN APPLES
MAKES: 8 TO 10 SERVINGS
PREP TIME: 25 MINUTES
COOK TIME: 1 HOUR AND 15 MINUTES

This hearty, sweet but sour side dish goes well with
turkey, chicken, ham and even goose. Add a few
slices of chopped bacon along with the onion if you
like, or make it vegan by using canola oil in place
of butter.

INGREDIENTS
1 large green cabbage (about 3 lb/1.4 kg) 
2 Granny Smith apples 
2 tbsp (25 mL) butter 
1 large onion, thinly sliced 
½ tsp (2 mL) table salt 
1 cup (250 mL) apple juice or cider 
1 tsp (5 mL) caraway seeds (optional) 
2 tbsp (25 mL) apple cider vinegar

METHOD

1. Cut cabbage into quarters. Remove and discard
   core, and thinly slice each quarter crosswise. Peel
   and core apples and slice thinly.  


2. Melt butter in a very large, wide pot over medium
   heat. Add onion and salt; cook until very soft and
   just tinged with gold, 7 to 10 minutes. Add sliced
   cabbage and apples, juice and caraway seeds (if
   using). Bring to a boil and cover; reduce heat and
   simmer gently for 40 minutes or until cabbage and
   apples are completely tender.  


3. Remove lid and increase heat to high. Cook, stir-
   ring often, until there is only about ½ to 1 inch (1 to
   2.5 cm) of liquid remaining in the pot, about 5 min-
   utes. Turn off heat and stir in vinegar. (Make-ahead:
   Let cool completely and keep refrigerated for up to 3
   days. Reheat in a pot on the stove, tasting and add-
   ing a little more vinegar and salt as needed.)

PER SERVING: 90 calories, 2 g protein, 3 g fat
(2 g saturated fat), 17 g carbohydrates, 4 g fibre,
6 mg cholesterol, 156 mg sodium