>Are you watching your weight this January? Cutting out sweets to get a good start on your new year’s weight loss resolutions? Going without dessert is usually the first thing I do when I’m trying to shed a few pounds, but every night after dinner, my sweet tooth gives me some powerful sugar craving.
I crafted a dessert the other night that’s perfect for this “I’m trying to be good” time of the year. My Clementine Meringue Brulee is easy to make and only has a little bit of sugar in it. I’m no nutritionist, but I can certify without the shadow of a doubt that it’s much better for you than giving in to your sweet tooth and sneaking a bag of brownie bites in a weak-willed binge moment. Every bite contains the promise of summer.
The Clementine Meringue Brulee is elegant enough to serve at a dinner party, easy enough to surprise your husband after a bad day, and delicious enough to please the kids. It needs so little sugar because of the flavor and sweetness of the main ingredient: clementines. Those little orange cuties have gotten so cheap in recent year that it’s easy to dismiss these sweet little fruits as a kiddie snack.
After you make this dessert, you’ll look at clementines in a whole new light.
Clementine Meringue Brulee
Makes 1 dozen desserts
Prep Time: 30 minutes
Cook Time: 2 minutes
12- 14 Clementines
1/3 cup of sugar (optional or use less if desired)
3 egg whites
1/4 cup of sugar (no this is not a typo, I wanted to make it clear the sugar needed for the meringues vs the sorbet)
- Juice the clementines, either by hand with a fork or with a citrus juicer if you have one. If you don’t have a juicer, you’ll need more clementines (14 to 16).
- Add sugar to clementine juice. Pour in ice cream maker. Run machine for 30 minutes until juice is frozen yet soft. Alternatively, if you don’t have an ice cream maker, put juice in freezer and mix with a fork every 5 minutes.
- Remove sorbet from ice cream maker and put in freezer-safe container. Place in freezer until ready to serve.
- Crack egg whites into a large bowl. Using hand held mixer, beat until soft peaks form, adding sugar halfway through.
- Once egg whites are beaten and you are ready to eat dessert, ladle sorbet into pretty cups. Scoop a few tablespoons of soft meringue on top. If desired, use a kitchen blow torch to caramelize a little of the meringue. If you don’t have one, you could try putting all the meringue in a baking dish in the oven at 450 degrees Fahrenheit and watching it closely until it is just toasted on top.
- Serve immediately.