| Chocolates, flowers, gifts, cards and delicious | | | | about half and dividing equally.19. Then sprinkle the |
| high-fiber desserts are all the tradition on this | | | | top with 2 tablespoons of almonds.20. Repeat with |
| special day for love known as Valentine's Day. | | | | remaining mousse and raspberry sauce.21. Sprinkle |
| Fiberlady recognizes that no matter what the | | | | with remaining finely chopped almonds. Garnish |
| origins of Valentine's Day, it's a perfect day for | | | | with raspberries and mint sprigs.Fiber per serving |
| celebrating with those you love and to share the | | | | 3.3 gramsPoached Red Pear Zinfandel |
| healthy indulgences of high fiber foods. Say "I love | | | | 4 servingsIngredients:4 large ripe red pears or |
| you" with these scrumptious high-fiber desserts. | | | | other pear variety |
| Your lover's heart will be content.White Chocolate | | | | 1 1/2 cup white zinfandel or rose wine |
| Mousse With Raspberries | | | | 1 vanilla bean, split lengthwise, or 1 tsp vanilla |
| 6 servingsIngredients:2 cups fresh raspberries or | | | | 1/3 cup sugar |
| frozen raspberries (washed & divided 3-1) | | | | 4 tsp honey |
| 1/4 cup sugar | | | | 1 fresh mint leaves (optional)Preparation:Core |
| 2 tablespoons framboise liqueur | | | | pears from bottom, leaving stem intact. If |
| 6 ounces white chocolate, finely chopped | | | | desired,use a paring knife to peel a spiral channel |
| 1/4 cup milk, warmed | | | | from tip to bottom of fruit.Slice the bottoms off |
| 1 cup heavy cream | | | | pears to allow them to stand upright. Stand pears |
| 2 egg whites, room temperature | | | | up in the bottom of a large saucepan; add wine |
| 1 pinch cream of tartar | | | | and vanilla bean or liquid vanilla. Bring mixture just |
| 3/4 teaspoon vanilla extract | | | | to boiling. Reduce heat and simmer pears, |
| 4 tablespoons finely chopped toasted almonds | | | | covered, for 10 to 15 minutes or until tender.Using |
| raspberries (to garnish) | | | | a slotted spoon, transfer pears to four dessert |
| mint sprigs (to garnish)Preparation:1. In a blender | | | | dishes. Add sugar to liquid in pan; bring to the boil. |
| or food processor fitted with metal blade, | | | | Reduce heat. Simmer, uncovered, for 12 minutes |
| combine 1-1/2 cups of the raspberries with the | | | | or until liquid is reduced to 2/3-cup and is the |
| sugar.2. Puree until smooth.3. Strain through a | | | | consistency of a thin sauce.Spoon sauce over |
| fine-mesh sieve into a bowl.4. Add the framboise | | | | pears. Drizzle honey on top. Serve warm or chilled. |
| and stir to mix.5. Stir in the remaining whole | | | | Garnish with mint.Fiber per serving: 5 |
| raspberries, halved, into the puree.6. Set aside.7. | | | | gramsChocolate FondueIngredients:8 oz Premium |
| Place the chocolate in a heatproof bowl and set | | | | Chocolate (chopped) |
| over pan of gently simmering water; do not allow | | | | 1 cup Whipping Cream |
| the bowl to touch the water.8. Heat the chocolate | | | | 2 tsp Grand Marnier (optional)Preparation:Over |
| until it is melted and smooth and registers 140F | | | | low flame, heat cream until warm (DO NOT |
| on an instant-read thermometer.9. Gradually add | | | | BOIL). |
| the warm milk to the chocolate, stirring constantly | | | | Slowly add chocolate while stirring. Mixture will |
| until smooth.10. Remove the bowl from the water | | | | become smooth. Stir in liqueur.To Dip: |
| and allow mixture to cool until it is almost at room | | | | Strawberries, Bananas, Apples, Pears and |
| temperature.11. In a bowl, using an electric mixer | | | | RaspberriesFiber Count: |
| on high, beat the cream just until soft peaks | | | | Strawberries: 1 cup, 3 grams |
| form.12. In another bowl, using clean beaters, beat | | | | Pear: 1 medium, 4 grams |
| together the egg whites and cream of tartar on | | | | Apple: 1 medium, 4 grams |
| high until stiff peaks form.13. Using a rubber | | | | Banana: 1 medium, 3 grams |
| spatula fold half of the whites into chocolate | | | | Raspberries: 1/2 cup, 4.6 gramsHoney Nut Tart |
| mixture to lighten it.14. Fold the remaining whites, | | | | 8 servingsIngredients:Crust:1/3 cup butter, |
| whipped cream and vanilla into the chocolate | | | | softened1/3 cup sugar1 egg1-1/2 cups flourFilling:1 |
| mixture just until combined and no white drifts | | | | cup honey2 tbsp. butter1/3 cup heavy cream2-1 |
| remain.15. DO NOT OVERMIX.16. You may cover | | | | 2 cups unsalted mixed toasted nutsPreparation:To |
| and refrigerate the mousse for up to 1 day | | | | prepare crust, stir together butter and sugar until |
| ahead.17. To serve, spoon about half of the | | | | fluffy. Stir in egg, then flour and salt. Knead |
| mousse into 6 parfait glasses, half filling each | | | | several times on a lightly floured board and wrap |
| glass.18. Top with raspberry sauce, again using | | | | tightly in plastic wrap; refrigerate for 30 minutes. |