At Monday's 2011 White House Easter Egg Roll, the Play With Your Food activity section was designed to message the idea that food can be delicious, healthy and fun. White House chefs and visiting guest chefs demonstrated recipes in the outdoor Kids' Kitchen, set up under a peaked white tent at the bottom of the South Lawn, close to First Lady Michelle Obama's Kitchen Garden. Executive Pastry Chef Bill Yosses demonstrated a dessert, Frozen Orange Soufflé with Candied Walnuts, in an effort to show that even the sweet finish to a meal can be healthy. (Above: Yosses and WH chef Rissa Pagsibigan in the Kids' Kitchen)
Dining in accordance with the First Lady's Let's Move! campaign means "no soft drinks, and eating lots of healthy vegetables," Yosses told the crowd of pastel-clad visitors gathered to watch him give a demo. He had the kids jumping up and down before he started cooking, and urged them to run around on the South Lawn.
Yosses told Obama Foodorama that his recipe for the Frozen Orange Soufflé has a silky base from Greek yogurt and heavy cream, but it is low in sugar and fat. The ingredients, broken down over eight servings, ensure that it is a low fat dish; there's just "a tenth of an egg yolk" per person, Yosses said. He noted that he he "loves" Cara Cara oranges, and that's what the recipe calls for.
"Naval oranges are a good substitute too," Yosses said. "Or you can use grapefruit."
The walnuts the recipe calls for are very healthy, Yosses added, even when candied, because the candying process uses honey. The recipe requires overnight refrigeration, so plan ahead.
Frozen Orange Soufflé with Candied WalnutsIngredients
1 cup orange juice from Cara Cara oranges (or navel oranges)
Orange segments for garnish
3 egg yolks
2/3 cup honey
1 cup nonfat Greek yogurt
1 cup heavy cream, whipped to soft peaks
1. Whisk yolks with honey using an electric mixer for 10 minutes, or until frothy.
2. Bring orange juice to a boil, and in a slow stream, add it to yolks, continuing to beat constantly for 5 minutes, or until the yolk mixture is cool; add the yogurt and mix well.
3. Remove from mixer; fold in whipped cream.
4. Pour into a 9-by-5-by-3-inch loaf pan lined with plastic wrap. Cover well and freeze overnight.
5. Cut into slices to serve; top with candied walnuts (see below) and orange segments.
2 cups water
1 cup honey
1 cup whole walnuts
1. Preheat oven to 350 degrees F.
2. Bring water and honey to a boil, then add walnuts.
3. Simmer walnuts for 4 minutes.
4. Strain and arrange walnuts on a cookie sheet lined with parchment paper or an aluminum cookie sheet.
5. Bake for about 15 minutes at 325 degrees until crispy. Watch carefully, so they don't burn.
Mrs. Obama joined world-renowned chef Jacques Pépin and TV stars Kelly Ripa and Al Roker for a demo with French crepes, and other demonstrations included omelettes, fruit and herb ice pops, and quesadillas. (Above: The First Lady in the Kids' Kitchen with Pépin, r, Ripa, and Roker, l)
Related: Videos of cooking demonstrations in the Kid's Kitchen ARE HERE. Check the sidebar for more White House recipes. More posts on the 2011 Easter Egg Roll are HERE and HERE and HERE and HERE and HERE and HERE and HERE.
*2011 Easter Egg Roll Facts ARE HERE. Egg Roll History IS HERE. The Poster Contest winners ARE HERE. The Commemorative Egg design IS HERE.
*Photos by Eddie Gehman Kohan/ObamaFoodorama.com. On Twitter: @ObamaFoodorama