The Fit Christian Sep/Oct 2012

Page 20

Savory Recipes cont. from page 15

Pear Perfection cont. from page 13

Making Homemade Caramel If you want to make your own creamy caramel topping or dip, heat sweetened condensed milk, following these directions. For safety reasons, do not heat in the can.

In large pot, combine 3 cups water, sweetener, lavender, hibiscus, chamomile tea and mint. Bring to a boil over medium-high heat, then reduce heat to medium-low. Add pears and simmer until you can easily pierce pears with the tip of a knife, about 20 minutes.

● Oven: Pour one 14-ounce can into a 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan in oven. Fill larger pan with about 1/2 inch of hot water to surround plate. Bake at 425°F for 1 1/2 to 2 hours or until thick and caramel colored.

To serve, transfer pear halves to 4 individual bowls and ladle some of the cooking liquid over the top. Per Serving: 72 calories, 1 g protein, 19 g carbohydrates, 0 g total fat (0 g saturated), 0 mg cholesterol, 4 g fiber, 2 mg sodium Recipes excerpted from the book, "The Sweet Life: Diabetes without Boundaries," by Sam Talbot. Published by Rodale. Copyright © 2011

● Stovetop: Pour one 14-ounce can into top of double boiler; place over boiling water. Over medium-low heat, simmer 1 1/2 to 2 hours stirring occasionally until thick and caramel colored. Whisk until smooth. ● Microwave: Pour one 14ounce can into 2-quart glass measuring cup. Cook on 50 percent power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30 percent power (mediumlow) 20 to 26 minutes or until very thick and caramel colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes for the last 4 to 10 minutes. Use potholders when removing the glass measuring cup from the microwave, as it will be hot. Source: Eagle Brand | Family Features 16 | The FC Sep/Oct 2012

© The Fit Christian Magazine. All Rights Reserved. A Publication of His Work Christian Publishing.