The Talk: Oven Fried Coconut Shrimp & Low Calorie Cheesecake Recipe

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The Talk: Chef Chris Kimball

From America’s Test Kitchen, Chef Chris Kimball was on The Talk with low calorie versions of a Linguine Bolognese Recipe and Coconut Shrimp Recipe. He is also the author of Comfort Food Makeovers, and he shared some low-calorie, guiltless snacks on TV.

The Talk: Chris Kimball & Julia Child

Chef Chris Kimball once got to cook with the legendary Julia Child. He had to help her shuck oysters, which ended in bloody fingers because that is a hard job. But together they got the job done and were friends for years. I bet she was a lot of fun to share a kitchen with.

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The Talk: Linguine Bolognese Recipe Ingredients

Chef Chris Kimball’s recipe has just 530 calories and about half the fat of a traditional version of this recipe, without giving up the great taste.

The Talk: Oven Fried Coconut Shrimp & Low Calorie Cheesecake Recipe

From America’s Test Kitchen, Chris Kimball showed how to cut calories with his Oven Fried Coconut Shrimp Recipe and a low calorie cheesecake dessert.

  • 1 lb Ground Turkey
  • 2 oz Pancetta
  • 2 Carrots
  • 1/2 oz Dried Porcini Mushrooms
  • 1 Onion
  • 1 Anchovy Fillet
  • 28 oz Whole Tomatoes
  • 1 tbsp Butter
  • 1 clove Garlic
  • 1 1/2 cups Milk
  • 2 tbsp Tomato Paste
  • 1/2 cup Dry White Wine
  • 4 cups Water
  • 1 lb Linguine
  • Salt & Pepper

The Talk: Chris Kimball Linguine Bolognese Recipe Directions

  1. Cut carrots and onions. Pulse in a food processor to chop. Reserve in a bowl.
  2. Cut pancetta, anchovy, and mushrooms. Process until chopped. Reserve in a separate bowl.
  3. Pulse tomatoes and juice until smooth. Place in a bowl and reserve.
  4. In a Dutch oven on medium, melt butter.
  5. Add pancetta mix and brown, about two minutes.
  6. Add carrot mix with a teaspoon of salt. Cover and cook about nine minutes on medium low, stirring occasionally.
  7. Add garlic and sugar, cooking about 30 seconds.
  8. Stir in turkey and let cook one minute. Add milk to deglaze.
  9. Simmer and reduce, about 20 minutes.
  10. Add tomato paste and cook one minute.
  11. Add wine and simmer; reduce nine minutes.
  12. Add tomatoes, water, and pasta.
  13. Simmer on medium high. Cover and cook, stirring frequently, until tender, around 15 minutes.
  14. Season with salt and pepper to taste before serving.

The Talk: Chris Kimball Coconut Shrimp Recipe Ingredients

In this oven-fried version of shrimp, watch the calories go down again. This is 290 calories per serving, down by about half compared to the traditional version.

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Orange Dipping Sauce

  • 3/4 cup Orange Juice
  • 1/4 cup Orange Marmalade
  • 1 tbsp Honey
  • 2 tbsp Corn Starch
  • Garlic Powder
  • Ground Ginger
  • Lemon Juice
  • Salt

Coconut Shrimp

  • 1 3/4 cups Panko (bread crumbs)
  • 1 tbsp Canola Oil
  • 1 1/2 lb Shrimp (extra large)
  • Cooking Spray
  • 1/3 cup Shredded Coconut
  • 1/3 cup Flour
  • 4 Egg Whites
  • 1/4 tsp Cayenne Pepper
  • Salt

The Talk: Chris Kimball Oven Fried Coconut Shrimp Recipe Directions

Orange Dipping Sauce

  1. Combine garlic powder with juice, marmalade, ginger, honey, and corn starch in a pan.
  2. Simmer on medium high, whisking constantly.
  3. Reduce to medium low and simmer, continuing to whisk, until thick, about four minutes.
  4. Remove from heat. Add lemon juice and salt as desired.
  5. Let cool before serving.

Oven Fried Coconut Shrimp

  1. Preheat oven to 475 F.
  2. Combine canola oil with Panko and spread on a baking sheet.
  3. Cook about seven minutes to light gold.
  4. Add coconut and cook another couple minutes, to a deep gold.
  5. Place flour and eggs in separate shallow bowls or dishes.
  6. In a third dish, combine Panko with salt and Cayenne.
  7. Prepare a baking sheet and/or wire rack.
  8. Dry shrimp. In batches, dip shrimp in flour, egg whites, and bread crumbs.
  9. Arrange on prepared baking sheet.
  10. Spray with cooking spray and bake until shrimp are fully cooked, around six minutes.
  11. Serve with orange dipping sauce.

The Talk: Low Calorie Cheesecake Recipe Ingredients

This 360-calorie cheesecake recipe is a great way to have your cake and eat it too. In a blind taste test, subjects did not think this was the light cheesecake.

Crust Ingredients

  • 1 tbsp Sugar
  • 4 tbsp Butter, melted
  • 8 Graham Crackers

Filling Ingredients

  • 2 cups Cottage Cheese
  • 1 lb Neufchatel Cheese
  • 8 oz Yogurt Cheese
  • 1 1/2 cups Sugar
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 tsp Lemon Zest
  • 1 tbsp Vanilla Extract

The Talk: Low Calorie New York Cheesecake Recipe Directions

Crust Directions

  1. Preheat oven to 325 F.
  2. Break up graham crackers into crumbs using a food processor.
  3. Add cool melted butter and sugar, pulsing to mix well.
  4. In a springform pan, sprinkle the crumbled mixture and use a flat object to press it tightly to the bottom.
  5. Bake until set, around 12 minutes. Let cool.

Filling Directions

  1. Turn oven up to 500 F.
  2. Place a dish towel in a medium bowl. Use it to drain cottage cheese for about half an hour.
  3. Process cottage cheese in a food processor to get out the lumps.
  4. Add yogurt cheese and cream cheese. Pulse until smooth.
  5. Add lemon zest, sugar, vanilla, and salt. Pulse until smooth.
  6. Add eggs one by one and continue to process.
  7. Prepare the crust pan using cooking spray and place it on a baking sheet.
  8. Pour cheese into pan and bake about 90 minutes, until center reaches 150 F.
  9. Rotate pan during cooking to ensure even heating/baking.
  10. Remove to a cooling rack and use a small knife to loosen cake from pan.
  11. Let cool for a few hours, occasionally making sure to loosen the cake edges with your knif.
  12. Cover in plastic wrap and refrigerate for a few hours, until chilled.
  13. Let stand at room temperature for 30 minutes before serving.

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