Thursday, August 19, 2010

Pear Tart A la Crafty Andy

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I make this once in a while and Today was a good day to make this Tart.  Simple really, two pears or so sliced thinly, over a custard filling.  Well it has  two eggs,  Neufchatel cheese  because is a soft  cheese The American version, which is what I use , not the French version, is  similar to cream cheese, is made from pasteurized milk and cream. American Neufchatel is slightly lower in calories than cream cheese and has slightly more moisture. Regular cream cheese can be substituted for Neufchatel cheese, especially in recipes for dips and spreads, with good results. You may notice a slightly different texture in cooked products. I honestly like baking with it, I added two eggs instead of one because this cheese is a bit different.  The crust is made of whole grain pastry flour with some extra fiber thrown in it, some butter and some cream cheese and a bit of splenda.  The Filling in itself gets a bit of splenda as well 1/4 th of a cup to 8 ounces of cream chese.  with a 1/2 tsp of  Ginger, two tablespoons of red wine you make a little sauce which you bathe your pear slices, and some almond extract as well.  Very easy to make and it is an Atkins approved dessert, I take the recipe from the book, but I do change some of the ingredients, one for sure is I like almond extract a lot, and ginger lol.  I feel almost normal, I have been very busy and no time for fun, baking is fun in my opinion, is as close to chemistry as I get without having to do some yarn dyeing. Thanks for stopping by.
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