For weeks now, I’ve been bursting to share some big news – and finally, today’s the day! Beginning today, I am writing a weekly column for the St. Louis Post-Dispatch!
The column's very first recipe is for a fruity, creamy raspberry dessert, I think you'll love it! It’s made with just three ingredients. Splenda is the sweetener, so this dessert is extra special for those who limit their sugar, dieters and diabetics, say. But put it on the table and everyone, I promise, will 'oooh' and 'ahhh' over its tangy creaminess.
Here in my home city St. Louis, the blood of hockey fans is said to ‘bleed blue’. If so, then Kellogg blood bleeds black, ink-black.
The ‘ink in my blood’ comes naturally: my parents published small-town newspapers; so did all the uncles and aunts on my father’s side; so did my grandparents; so did my great-aunt and great-uncle. Add it up: Kelloggs have been country newspaper people for four generations.
AND NOW THE NEWS! Beginning today, I am back in print again, this time with a weekly column for the St. Louis Post-Dispatch – that’s St. Louis’ big local newspaper, the one of Joseph Pulitzer and Pulitzer Prizes fame. (Will I continue to publish recipes here in Kitchen Parade and A Veggie Venture? Of course!)
The Post-Dispatch column is called ‘Special Request’ and is the newspaper's popular restaurant recipe request column, published in the Wednesday Food section. When someone writes the newspaper asking for a recipe from a St. Louis restaurant, my job is to ask the chef for the recipe, then to adapt the recipe for home kitchens. How fun is THAT??!!
The recipe for this light and fruity raspberry dessert is my very first published in the Post-Dispatch. From here on, Special Request recipes will only be published in the Post-Dispatch – and good thing, many of them are more complicated and calorie-rich than Kitchen Parade’s recipe collection. Still, it will be fun! I’ve written four columns so far and love having the excuse to visit and get to know local St. Louis restaurants.
For readers who are interested, here's my first column, the Post-Dispatch gave it this headline, Fluffy raspberry dessert is sugar-free. For St. Louisans, I'm developing an online list of all the recipes published in Special Request, see St. Louis Restaurant Recipes. I am so excited about this opportunity to write for a newspaper of such importance and history here in my adopted home city of St. Louis!
One thing I’m already learning about chefs: they have cool kitchen tools! Many are out of reach to most home cooks. Who has the room? the money? A year ago, I’d have scoffed at something called a ‘cream whipper’ – but now I’m lusting after one because it does more than just ‘whip’ cream. The chef who developed this raspberry cream dessert uses one, creating a special texture that’s cold and creamy and almost gelled. My friends at Kitchen Conservatory rave about their ISI Easy Whip cream whipper, asking, “Have you ever had chocolate whipped cream?” No, but I’d sure like to! Store owner Anne Cori calls a cream whipper My Favorite Party Toy.
SUGAR-FREE RASPBERRY BLISS
Time to table: 2 hours
Makes 2 cups
- 12 ounces (340g) frozen raspberries, still frozen or thawed
- 1/2 cup (15g) Splenda
- About 2/3 – 3/4 cup heavy cream
- Fresh raspberries for garnish
In a saucepan, bring the raspberries and Splenda to a slow simmer, let cook until the fruit is soft, about five minutes, stirring often.
Transfer to a wire-mesh strainer with a liquid measuring cup underneath. With the back of a spoon, press the raspberries through the strainer, collecting the juice. Discard the seeds and solids and let the juice cool (see TIPS).
Eyeball the juice to see how much there is, then measure the same amount of cream into a separate mixing bowl. (For example, if the berries produce 2/3 cup of juice, use 2/3 cup of cream.) Whip the cream until stiff peaks form, being careful not to go so far as to whip butter. Gently fold the raspberry juice into the whipped cream. Cover and refrigerate until cold.
To serve, spoon into pretty glasses or bowls. (For a tall narrow glass like a champagne glass, use a ziplock bag with a corner snipped.) If you like, top with a fresh raspberry or two. Very pretty!
ALANNA’s TIPS Fresh raspberries work beautifully too. But frozen raspberries are quite inexpensive (check Trader Joe’s if there’s one nearby) and easy to keep on hand for a last-minute dessert ‘splurge’. For a more rustic raspberry dessert with its own appeal, skip straining the juice. Instead, just smash the cooked berries and fold them into whipped cream made from 3/4 cup cream. Or save the solids and seeds to stir into morning oatmeal. Very good! Be sure that the juice is cool, otherwise it will ‘break’ the whipped cream as it’s folded in. The raspberry cream will still taste good but the whipped cream texture will be lost.
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