By People Staff
January 14, 2013 12:00 PM

Only 135 Calories!

MARKET SQUASH SOUP

Serves 10

1 tbsp. olive oil

10 cups diced winter squash

1 cup diced carrot

1 cup diced celery

2 cups diced onion

2 whole cloves

½ tsp. black peppercorns

½ tsp. star anise pieces

2 small cinnamon sticks

6 cups low-sodium vegetable broth or water

3 cups whole milk

Salt and pepper

Maple syrup (optional)

½ cup sautéed diced apple

¼ cup toasted pumpkin seeds

2 tsp. chives

1. Heat oil in a large pot. Add squash, carrot, celery and onion, season with salt and cook over medium-high heat until soft, 10 minutes. Do not brown. Put spices in a sachet bag or wrap in cheesecloth. Add to vegetables along with broth. Bring to a boil, then simmer, covered, until vegetables are tender, 15 minutes.

2. Take pot off heat. Remove sachet bag. Whisk in milk. Puree in blender in batches until smooth. Add salt, pepper and syrup to taste. Divide soup among 10 bowls. Garnish with apple, pumpkin seeds and chives.

Recipe adapted from original by executive chef Jeremy Bearman

Only 190 Calories!

CHOCOLATE CHIFFON CAKE

Makes 8 individual cakes

¼ cup plus 1 tbsp. flour

3 tbsp. plus ½ tsp.

unsweetened

cocoa powder

½ cup raw or

granulated sugar

1½ tsp. baking powder

¼ tsp. salt

3½ tbsp. canola oil

2 large egg yolks

2 tbsp. fresh

orange juice

½ tsp. grated

orange zest

3 tbsp. plus 1 tsp. water

4 large egg whites

2 tbsp. granulated sugar

1. Preheat oven to 350. In a large mixing bowl, whisk together first 5 ingredients. In a smaller bowl, whisk together the next 5 ingredients. Slowly combine the wet ingredients with the dry ones until incorporated and batter is smooth.

2. Beat egg whites on medium until foamy. Slowly add 2 tbsp. granulated sugar and continue beating on high until soft peaks form, 2 minutes. Using a rubber spatula, fold 1/3 of the egg whites into the batter to lighten it. Fold in remaining whites.

3. Divide batter evenly among 8 6-oz. ungreased ramekins and bake 15 minutes. Let cakes cool completely before unmolding. Serve.

Recipe adapted from original by pastry chef James Distefano