Serves 6 2 Bites / Blue Points
Calories 136 Fat 0.3g Carbs 36.7g Protein 3.4g
Ingredients:
Filling
· 2 ripe pears, peeled and cut into thin slices or small chunks
· 3/4 cup whole cranberries
· 1 Tbsp lemon juice
· 2-4 Tbsp sugar replacement, depending on your desired sweetness
· 1/2 tsp cinnamon
· 1/4 tsp ginger
· 1 Tbsp cornstarch
Dough
· 1 cup self-rising flour OR 1 cup all-purpose flour, 1 & 1/2 tsp baking powder, 1/2 tsp salt
· 2 Tbsp sugar replacement
· 1/2 tsp cinnamon
· 1/4 cup nonfat Greek yogurt
· 2 Tbsp almond milk
· 1/4 cup plain seltzer
Optional Toppings
· 1 Tbsp confectioners’ sugar (The “real” stuff! It’s 0 bites/points for this amount!)
· Fat-free whipped cream
· Low-bite/point ice cream
Directions:
1. Preheat oven to 400°F. Line a sheet pan with parchment OR spray cooking spray. Set aside.
2. In a medium bowl, toss the pears and cranberries with the lemon juice. Add the sugar replacement, cinnamon, and ginger and toss to coat the fruit evenly. (If you prefer the cranberries more tart, use less sugar replacement; if you prefer it sweeter, use more.) Sprinkle the cornstarch over the fruit and toss the fruit to incorporate the cornstarch. Set aside.
3. In a small bowl, combine the flour (and baking soda and salt, if not using self-rising) with the sugar replacement and cinnamon. Set aside.
4. In a medium bowl or large measuring cup, combine the yogurt and almond milk until homogenous. GENTLY mix in the seltzer with a fork or butter knife so as not to destroy the bubbles.
5. Add flour to the liquid, folding it GENTLY with a fork or butter knife until combined into a thick, moist dough.
6. Remove the dough from the bowl to a floured work surface. GENTLY fold the dough over itself 3-4 times until it feels “pillowy.”
7. Move the parchment paper from the sheet pan to the counter and set the dough in the middle. Flour your rolling pin (the dough can be sticky!) and roll the dough out into a rough circle about 10” wide.
8. Spread the prepared filling into the center of the dough, leaving an inch or two of the border uncovered.
9. Using a bench scraper or spatula and holding down the parchment, carefully scrape the uncovered dough edge up over the fruit filling. It will NOT cover all the fruit, but creates a rustic covering for the fruit around the outside edge. There will likely be thin fragments of dough left on the parchment around the galette.
10. Transfer the parchment paper with the galette carefully back to the sheet pan. Place the pan into the preheated oven for 30-40 minutes until browned and the fruit juices are thickened. Begin checking at about 20 minutes and, if the galette is getting too dark, loosely cover with foil for the remaining cook time.
11. Remove from the oven to a cooling rack and allow the galette to cool on the sheet pan at least 30 minutes before CAREFULLY removing it from the parchment paper. Place on the cooling rack to cool further OR transfer to a cutting board to cut and serve.
12. You can leave this out of the counter, well covered, for a day or two OR store in the refrigerator for about 5 days.
Notes
· You can easily change up the fruit to make endless variations.
· Change up your spices to match the fruit used.
· If using blueberries, consider adding some lemon zest for a lemon-blueberry galette.
· You can make this a serving for 4 and it will only increase in bites/points to 3!
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