(1 slice; 1/8th of pie: 90 calories, 2.5g fat, 105mg sodium, 21.5g carbs, 7g fiber, 4g sugars, 1.5g protein = 1 Point)
This is a must-bake for cherry pie lovers EVERYWHERE!
Ingredients:
2 cups Fiber One bran cereal
3 tbsp. light whipped butter
2 tbsp. Egg Beaters, Original
1 tbsp. cornstarch
1 20-oz. can no-sugar-added cherry pie filling (like the ones by Comstock and Lucky Leaf)**
8 servings (16 tbsp.) Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Melt butter in the microwave for 20 seconds. Combine crumbs with melted butter and Egg Beaters and stir until well mixed. In an oven-safe pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press & form the crust. Press it into the edges and up along the sides of the dish. Bake crust in oven for 10 minutes, then remove and allow to cool. In a medium-sized nonstick pot, combine cornstarch with cherry filling. Heat stovetop at medium heat, stirring often. Once cherry mixture begins to bubble, lower heat and continue to stir for 3 minutes. Remove from heat and allow to cool for several minutes. Evenly spoon cherry mixture into piecrust and allow pie to cool and set in the fridge for several hours before cutting and serving. Before serving, top each slice with a dollop of fat-free whipped topping. Serves 8!
**Most no-sugar-added pie fillings are sweetened with Splenda. If the one you purchase is not sweetened at all, feel free to add some Splenda to the filling for sweetness.
Wednesday, September 24, 2008
Wednesday, August 20, 2008
Rockin' Roasted Shrimp and Asparagus Corn Chowder
Per serving (1 1/2 cups): 182 calories, 1.5g fat, 520mg sodium, 25g carbs, 3.5g fiber, 10g sugars, 18g protein
4 cups fat-free broth
12 ounces raw peeled and deveined shrimp
20 large asparagus spears
2 medium red bell peppers, seeded and chopped
1 medium russet potato, cut into 1/2 cubes
1 cup canned sweet corn kernels
1 cup evaporated fat-free milk
3/4 cup chopped scallions
1 tsp minced garlic
1/2 tsp thyme
1/4 tsp cayenne pepper
salt and pepper
Preheat oven to 425 degrees.
Take asparagus spears in both hands and snap in half. Discard the tough ends. Place asparagus spears and raw shrimp on a baking pan sprayed with nonstick spray. Spritz shrimp and asparagus with a light mist of nostick spray and place pan in the oven for about 6 minutes until shrimp are opaque and cooked through.
Remove shrimp from the pan and set aside. Flip asparagus over and cook for an additional 6 minutes. Remove asparagus from the oven and cut asparagus and shrimp into bite-sized pieces. In a large pot sprayed with nonstick spary, cook bell peppers, scallions, corn and garlic over medium heat for five minutes.
Add broth adn potato and bring to a simmer. Cook for about 15 minutes or until potatoes begin to soften. Add milk, shrimp, asparagus, thyme and cayenne pepper. Stir and continue to cook for 5 minutes. Season to taste with salt and pepper.
Makes 6 servings.
4 cups fat-free broth
12 ounces raw peeled and deveined shrimp
20 large asparagus spears
2 medium red bell peppers, seeded and chopped
1 medium russet potato, cut into 1/2 cubes
1 cup canned sweet corn kernels
1 cup evaporated fat-free milk
3/4 cup chopped scallions
1 tsp minced garlic
1/2 tsp thyme
1/4 tsp cayenne pepper
salt and pepper
Preheat oven to 425 degrees.
Take asparagus spears in both hands and snap in half. Discard the tough ends. Place asparagus spears and raw shrimp on a baking pan sprayed with nonstick spray. Spritz shrimp and asparagus with a light mist of nostick spray and place pan in the oven for about 6 minutes until shrimp are opaque and cooked through.
Remove shrimp from the pan and set aside. Flip asparagus over and cook for an additional 6 minutes. Remove asparagus from the oven and cut asparagus and shrimp into bite-sized pieces. In a large pot sprayed with nonstick spary, cook bell peppers, scallions, corn and garlic over medium heat for five minutes.
Add broth adn potato and bring to a simmer. Cook for about 15 minutes or until potatoes begin to soften. Add milk, shrimp, asparagus, thyme and cayenne pepper. Stir and continue to cook for 5 minutes. Season to taste with salt and pepper.
Makes 6 servings.
Saturday, August 16, 2008
Egg Flower Power Soup
Per serving: 50 calories, 0.5g fat, 734mg sodium, 6g carb, 1g fiber, 3g sugar, 6g protein
4 cups fat-free broth
1/2 cup egg whites (about 4 eggs)
1 small carrot
1 small zucchini
1/2 medium red bell pepper
3 medium scallions, chopped
1 tbsp soy sauce
1 tsp lemon juice
Salt and pepper
Pour egg whites into a container with a spout (like a measuring cup). Stir briefly to eliminate any lumps and then set aside. Cut all veggies into matchstick-sized strips. Combine broth, carrots, zucchini, peppers, soy sauce and lemon juice in a medium pot. Bring to a boil. Once soup has reached a boil, reduce to medium heat and add scallions. Cook for about 5 minutes.
Next, reduce heat to the lowest setting. Very slowly pour in egg whites while very quickly stirring in one direction. Remove soup from heat immediately. The result will be gorgeous bursts of egg bits in your soup!
Makes 4 servings.
4 cups fat-free broth
1/2 cup egg whites (about 4 eggs)
1 small carrot
1 small zucchini
1/2 medium red bell pepper
3 medium scallions, chopped
1 tbsp soy sauce
1 tsp lemon juice
Salt and pepper
Pour egg whites into a container with a spout (like a measuring cup). Stir briefly to eliminate any lumps and then set aside. Cut all veggies into matchstick-sized strips. Combine broth, carrots, zucchini, peppers, soy sauce and lemon juice in a medium pot. Bring to a boil. Once soup has reached a boil, reduce to medium heat and add scallions. Cook for about 5 minutes.
Next, reduce heat to the lowest setting. Very slowly pour in egg whites while very quickly stirring in one direction. Remove soup from heat immediately. The result will be gorgeous bursts of egg bits in your soup!
Makes 4 servings.
Freakishly Good French Onion Soup
Per serving: 113 calories, 4.5g fat, 897mg sodium, 9g carb, 1.5g fiber, 2g sugar, 10g protein
Toast bread and set aside. Combine onions and broth in a small saucepan and coo over low heat for 10 minutes. Pour soup into a microwave safe soup bowl. Place toasted bread on top of the soup and then cover with cheese. Place bowl in the microwave and heat for about 30 seconds or until cheese melts and begins to bubble.
Makes 1 serving.
Toast bread and set aside. Combine onions and broth in a small saucepan and coo over low heat for 10 minutes. Pour soup into a microwave safe soup bowl. Place toasted bread on top of the soup and then cover with cheese. Place bowl in the microwave and heat for about 30 seconds or until cheese melts and begins to bubble.
Makes 1 serving.
Thursday, August 14, 2008
Buffalo Chicken Choppity Chop
Per serving: 192 calories, 3g fat, 848g sodium, 15g carb, 5g fiber, 5g sugar, 29g protein
3 cups chopped romaine lettuce
3 ounces cooked boneless skinless lean chicken breast, chopped
1 tbsp Frank's RedHot Original Cayenne Pepper Sauce
1 tbsp reduced-fat Parmesan-style grated topping
1/2 cup chopped carrots
1/2 cup chopped celery
Top chicken with hot sauce and Parmesan, stir until coated and then heat for 45 seconds in the microwave. Place lettuce, carrots, and celery in a large bowl, and top with chicken mixture.
Makes 1 serving.
3 cups chopped romaine lettuce
3 ounces cooked boneless skinless lean chicken breast, chopped
1 tbsp Frank's RedHot Original Cayenne Pepper Sauce
1 tbsp reduced-fat Parmesan-style grated topping
1/2 cup chopped carrots
1/2 cup chopped celery
Top chicken with hot sauce and Parmesan, stir until coated and then heat for 45 seconds in the microwave. Place lettuce, carrots, and celery in a large bowl, and top with chicken mixture.
Makes 1 serving.
Eggs Benechick
Per serving: 183 calories, 8g fat, 627mg sodium, 16g carb, 3g fiber, 3g sugar, 13g protein
1/2 light English muffin
1 large egg
1 slice extra-lean ham
1 tbsp fat-free mayonnaise
1 tsp dijonnaise
1 tsp light whipped butter, softened
1 tsp lemon yogurt (or plain yogurt with a squirt of lemon juice)
To make sauce, combine mayo, dijonnaise, butter and yogurt. Set aside. Crack egg gently into small cup or dish and set that aside as well.
Fill a medium pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent (but very low) boil is reached. Gently pour egg into the pot, and allow it to cook for 3 to 5 minutes (3 minutes for a runnier egg, 5 minutes for a very firm one), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up excess water.
Heat ham and toast muffin. Hat sauce in microwave for about 20 seconda and give it a stir. Top muffin with ham and egg, then cover with sauce.
Makes 1 serving.
1/2 light English muffin
1 large egg
1 slice extra-lean ham
1 tbsp fat-free mayonnaise
1 tsp dijonnaise
1 tsp light whipped butter, softened
1 tsp lemon yogurt (or plain yogurt with a squirt of lemon juice)
To make sauce, combine mayo, dijonnaise, butter and yogurt. Set aside. Crack egg gently into small cup or dish and set that aside as well.
Fill a medium pot with 2 inches of water, and bring water to a boil. Once boiling, lower temperature until a steady and consistent (but very low) boil is reached. Gently pour egg into the pot, and allow it to cook for 3 to 5 minutes (3 minutes for a runnier egg, 5 minutes for a very firm one), or until egg white is mostly opaque. Carefully remove egg by sliding a spatula underneath it and placing it on a plate. Use a paper towel to soak up excess water.
Heat ham and toast muffin. Hat sauce in microwave for about 20 seconda and give it a stir. Top muffin with ham and egg, then cover with sauce.
Makes 1 serving.
Blueberry Apple Pancake Shake-up
Per serving (3 pancakes): 252 calories, 2.5g fat, 517mg sodium, 44g carbs, 4g fiber, 12g sugar, 13g protein
1/3 cup regular oats (not instant)
2 tbsp dry pancake mix
1/3 cup peeled and finely chopped apples
1/4 cup blueberries
1/4 cup fat-free liquid egg substitute
1 tbsp fat-free cottage cheese
1/4 tsp vanilla extract
1 tbsp Splenda
Dash of salt
Place all ingredients except for the blueberries and apples in a medium bowl. Add 3 tbsp of water and stir until thoroughly mixed. Gently fold in apples and blueberries.
Heat a large pan over medium and coat with nonstick spray. Evenly pour batter to form 3 pancakes. Once pancakes begin to look solid (about 3 minutes), gently flip. Cook for an additional three minutes, or until both sides are lightly browned and insides are cooked through. Now plate your pancakes and enjoy!
Makes 1 serving.
1/3 cup regular oats (not instant)
2 tbsp dry pancake mix
1/3 cup peeled and finely chopped apples
1/4 cup blueberries
1/4 cup fat-free liquid egg substitute
1 tbsp fat-free cottage cheese
1/4 tsp vanilla extract
1 tbsp Splenda
Dash of salt
Place all ingredients except for the blueberries and apples in a medium bowl. Add 3 tbsp of water and stir until thoroughly mixed. Gently fold in apples and blueberries.
Heat a large pan over medium and coat with nonstick spray. Evenly pour batter to form 3 pancakes. Once pancakes begin to look solid (about 3 minutes), gently flip. Cook for an additional three minutes, or until both sides are lightly browned and insides are cooked through. Now plate your pancakes and enjoy!
Makes 1 serving.
Eggamuffin 101
Per serving: 184 calories, 2g fat, 870mg sodium, 26g carbs, 6g fiber, 3g sugar, 20g protein
1 light English muffin
1 slice extra-lean ham
1 slice fat-free American cheese
1/4 cup fat-free liquid egg substitute
Toast English muffin. Cook egg substitute over medium-high heat in a pan sprayed with nonstick spray. Place cheese on the bottom half of the muffin, followed by the egg, ham, and then muffin top.
Makes 1 serving.
1 light English muffin
1 slice extra-lean ham
1 slice fat-free American cheese
1/4 cup fat-free liquid egg substitute
Toast English muffin. Cook egg substitute over medium-high heat in a pan sprayed with nonstick spray. Place cheese on the bottom half of the muffin, followed by the egg, ham, and then muffin top.
Makes 1 serving.
Smokin' Salmon Cream Cheese Roll-ups
Per serving: 239 calories, 5.5g fat, 1475mg sodium, 28g carb, 9.5g fiber, 3g sugar, 24g protein
1 medium low-fat flour tortilla (about 110 cals with at least 6g fiber)
2 1/2 ounces smoked salmon
2 tbsp fat-free cream cheese
2 tbsp chopped red onions
2 slices tomato, halved
Heat tortilla in microwave until slightly warm. Spread cream cheese evenly on top of tortilla. Place salmon in the middle. Top with tomatoes and onions. Wrap it up by folding in tortilla sides and then roll up from the bottom.
Makes 1 serving.
1 medium low-fat flour tortilla (about 110 cals with at least 6g fiber)
2 1/2 ounces smoked salmon
2 tbsp fat-free cream cheese
2 tbsp chopped red onions
2 slices tomato, halved
Heat tortilla in microwave until slightly warm. Spread cream cheese evenly on top of tortilla. Place salmon in the middle. Top with tomatoes and onions. Wrap it up by folding in tortilla sides and then roll up from the bottom.
Makes 1 serving.
Faux-Fried Green Tomatoes
Per serving: 140 calories, 1.5g fat, 699mg sodium, 34g carbs, 12g fiber, 7g sugars, 8g protein
1 medium green (unripe) tomato, cut into 1/2-inch slices
1/3 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency
1 1/2 tbsp. cornmeal
2 tbsp. fat-free liquid egg substitute
2 tbsp. low-fat milk
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
dash salt and pepper
Preheat the oven to 400 degrees. Combine the ground cereal, cornmeal and spices in a sealable container or plastic bag. (For a more flavorful coating, add extra spices.) Pour the egg substitute into a small dish. Pour the milk into another small dish. Dip a tomato slice in the milk, and place it in the cereal/cornmeal mixture. Seal the container or bag, and shake until the slice is coated. Remove the slice and set aside, and then repeat with the remaining slices.
Next, repeat this entire process using the egg substitute in place of the milk, coating your tomato slices with the crumb mixture a second time. (Before coating the slices in crumbs again, give 'em a shake so they're not dripping with excess egg substitute.)
Place the double-coated slices on a baking sheet sprayed with nonstick spray. Pop 'em in the oven for 15 - 20 minutes, flipping the slices about halfway through cooking. Tomatoes are done when the outsides are nice and crispy. Enjoy!
Makes 1 serving.
1 medium green (unripe) tomato, cut into 1/2-inch slices
1/3 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency
1 1/2 tbsp. cornmeal
2 tbsp. fat-free liquid egg substitute
2 tbsp. low-fat milk
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
dash salt and pepper
Preheat the oven to 400 degrees. Combine the ground cereal, cornmeal and spices in a sealable container or plastic bag. (For a more flavorful coating, add extra spices.) Pour the egg substitute into a small dish. Pour the milk into another small dish. Dip a tomato slice in the milk, and place it in the cereal/cornmeal mixture. Seal the container or bag, and shake until the slice is coated. Remove the slice and set aside, and then repeat with the remaining slices.
Next, repeat this entire process using the egg substitute in place of the milk, coating your tomato slices with the crumb mixture a second time. (Before coating the slices in crumbs again, give 'em a shake so they're not dripping with excess egg substitute.)
Place the double-coated slices on a baking sheet sprayed with nonstick spray. Pop 'em in the oven for 15 - 20 minutes, flipping the slices about halfway through cooking. Tomatoes are done when the outsides are nice and crispy. Enjoy!
Makes 1 serving.
So Good Sausage Gravy and Biscuits
Per serving: 235 calories, 5.5g fat, 725mg sodium, 34g carbs, 9g fiber, 1g sugar, 17g protein
1 meatless sausage-style breakfast patty
1 light english muffin
1/2 cup unsweetened Original Almond Breeze
4 tsp whole-wheat flour
dash of salt and pepper
dash of onion and garlic powder
Prepare breakfast patty according to package directions. Once cool enough to handle, cut the patty into small, crumbl-sized pieces and set aside. To make gravy, combine Almond Breeze, flour, and seasoning. Place gravy and sausage crumbles in small pot and heat stovetop over medium-high flame. Bring to a boil, stirring constantly. Once it reaches a boil, reduce heat to medium and continue cooking and stirring for 1-2 minutes, until gravy thickens. Remove from heat. Season gravy generously with additional spices. Separate the english muffin into halves and warm in the microwave. Pour gravy over the top and enjoy!
Makes 1 serving.
1 meatless sausage-style breakfast patty
1 light english muffin
1/2 cup unsweetened Original Almond Breeze
4 tsp whole-wheat flour
dash of salt and pepper
dash of onion and garlic powder
Prepare breakfast patty according to package directions. Once cool enough to handle, cut the patty into small, crumbl-sized pieces and set aside. To make gravy, combine Almond Breeze, flour, and seasoning. Place gravy and sausage crumbles in small pot and heat stovetop over medium-high flame. Bring to a boil, stirring constantly. Once it reaches a boil, reduce heat to medium and continue cooking and stirring for 1-2 minutes, until gravy thickens. Remove from heat. Season gravy generously with additional spices. Separate the english muffin into halves and warm in the microwave. Pour gravy over the top and enjoy!
Makes 1 serving.
Kickin' Key Lime Pie Martini
Per serving: 129 calories, 0g fat, 21mg sodium, 7g carb, 0g fiber, 4g sugar, 0g protein
1.5 oz lime-flavored vodka
1 oz Torani Sugar Free Vanilla Syrup
2 tbsp pineapple juice
1 tbsp lime juice
1 tbsp Cool Whip Free
Place all ingredients in a martini shaker with 1 cup crushed ice. Shake thoroughly and strain into a martini glass to enjoy!
Makes 1 serving.
1.5 oz lime-flavored vodka
1 oz Torani Sugar Free Vanilla Syrup
2 tbsp pineapple juice
1 tbsp lime juice
1 tbsp Cool Whip Free
Place all ingredients in a martini shaker with 1 cup crushed ice. Shake thoroughly and strain into a martini glass to enjoy!
Makes 1 serving.
Mounds Bar Martini
Per serving: 112 calories, 0g fat, 80mg sodium, 2.5g carb, 0.5g fiber, 1.5g sugar, 1.0g protein
3 oz vodka (80 proof)
1 packet Diet Swiss Miss Hot Cocoa Mix (25 calorie one)
2 oz Torani Sugar Free Coconut Syrup
2 tbsp Fat Free Reddi-whip
Fill a martini shaker halfway with crushed ice. Combine cocoa mix with 2 oz hot water and mix well. Then add 2 oz cold water and pour mixture into th eshaker. Add vodka, syrup, and Reddi-whip, and cover to top of the shaker. Shake for a minute, then strain into 2 martini glasses. Enjoy!
Makes 2 servings.
3 oz vodka (80 proof)
1 packet Diet Swiss Miss Hot Cocoa Mix (25 calorie one)
2 oz Torani Sugar Free Coconut Syrup
2 tbsp Fat Free Reddi-whip
Fill a martini shaker halfway with crushed ice. Combine cocoa mix with 2 oz hot water and mix well. Then add 2 oz cold water and pour mixture into th eshaker. Add vodka, syrup, and Reddi-whip, and cover to top of the shaker. Shake for a minute, then strain into 2 martini glasses. Enjoy!
Makes 2 servings.
Orange Creamsicle Martini
Per serving: 109 calories, 0g fat, 69mg sodium 2.5g carb, 0g fiber, 0.5g sugar, 0g protein
4 oz. diet orange soda, room temperature
1.5 oz. orange-flavored vodka
1.5 oz. Torani Sugar Free Vanilla Syrup
1 tbsp. Cool Whip Free
Place all ingredients in a martini shaker. Stir with a spoon until the mixture is mostly lump-free. Add about I cup of crushed ice and stir until mixture is cold. Then strain into a large martini glass and enjoy!
Makes 1 serving.
4 oz. diet orange soda, room temperature
1.5 oz. orange-flavored vodka
1.5 oz. Torani Sugar Free Vanilla Syrup
1 tbsp. Cool Whip Free
Place all ingredients in a martini shaker. Stir with a spoon until the mixture is mostly lump-free. Add about I cup of crushed ice and stir until mixture is cold. Then strain into a large martini glass and enjoy!
Makes 1 serving.
Sunday, August 10, 2008
Jelly Donut Cupcakes
Makes 12 cupcakes. Takes 40 minutes.
1 cup soy or rice milk
1 tsp apple cider vinegar
2 tbsp cornstarch
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup canola oil
3/4 cup plus 2 tbsp granulated sugar
2 tsp pure vanilla extract
1/3 cup raspberry preserves
2 tbsp confectioners' sugar
Preheat the oven to 350 degrees. Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside. Line a 12 cup muffin pan with paper cupcake liners.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour and pour your wet ingredients into. Stir the soy milk mixtue with a fork to dissolve the cornstarch, then pour into the flour mixture. Add the oil, granulated sugar and vnilla. Stir until well combined.
Fill the cupcake liners about 3/4 cup full with batter. Place a heaping teaspoonful of jam in the center of each cupcake. You don't need to press down on the jam or do anything else; the baking will take care of all that.
Bake for 21 to 23 minutes. You can't really do a toothpick test here but the cupcakes should be done by this point. The tops should be firm. Remove from the oven and let cool completely on wire racks.
Once cooled, set them someplace cool and dry, and leave uncovered. Let them sit overnight and preferably up to 24 hours. This will makes the tops dry and a little bit crispy and more donut-like. Sprinkle with confectioners' sugar.
1 cup soy or rice milk
1 tsp apple cider vinegar
2 tbsp cornstarch
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1/3 cup canola oil
3/4 cup plus 2 tbsp granulated sugar
2 tsp pure vanilla extract
1/3 cup raspberry preserves
2 tbsp confectioners' sugar
Preheat the oven to 350 degrees. Pour the soy milk, vinegar and cornstarch into a measuring cup and set aside. Line a 12 cup muffin pan with paper cupcake liners.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg and salt. Create a well in the center of the flour and pour your wet ingredients into. Stir the soy milk mixtue with a fork to dissolve the cornstarch, then pour into the flour mixture. Add the oil, granulated sugar and vnilla. Stir until well combined.
Fill the cupcake liners about 3/4 cup full with batter. Place a heaping teaspoonful of jam in the center of each cupcake. You don't need to press down on the jam or do anything else; the baking will take care of all that.
Bake for 21 to 23 minutes. You can't really do a toothpick test here but the cupcakes should be done by this point. The tops should be firm. Remove from the oven and let cool completely on wire racks.
Once cooled, set them someplace cool and dry, and leave uncovered. Let them sit overnight and preferably up to 24 hours. This will makes the tops dry and a little bit crispy and more donut-like. Sprinkle with confectioners' sugar.
Caramel Apple Spice Cupcakes
Makes 12 cupcakes. Takes an hour.
2 tart, firm cooking apples such as Granny Smith
2 tbsp brown sugar
1 tbsp margarine
1 cup soy milk
1 tbsp lemon juice
1/3 cup canola oil
3/4 cup granulated sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Caramel-penuche frosting:
1/2 cup granulated sugar
3 tbsp margarine
1 tbsp molasses
1/3 cup soy creamer or soy milk
2 tbsp plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup chopped, roasted peanuts for sprinkling
Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4 inch cubes) for about 1 2/3 cups diced apples.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring until the mixture begins to bubble. Add the apple pieces and sir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for a minute to curdle. Add the canola oil, granultaed sugar, lemon zest and vanilla and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir only unti lthe dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liner 3/4 full and bake for 20 to 22 minutes, until a toothpick inserted comes out clean. When the cupcakes are done, remove them from teh oven adn cool on wire racks.
While they cool, prepare the frosting. Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla and beat with electric mixer for 2 to 3 minutes until creamy. Slowly beat in remaining confectioners' sugar until a thick, smooth, fugelike frosting forms. It can be spread warm or slightly cooked, but too much cooling will make the frosting too stiff to spread. If this happens let it warm to room temperature. Top with chopped peanuts.
2 tart, firm cooking apples such as Granny Smith
2 tbsp brown sugar
1 tbsp margarine
1 cup soy milk
1 tbsp lemon juice
1/3 cup canola oil
3/4 cup granulated sugar
1 tsp grated lemon zest
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp ground nutmeg
Caramel-penuche frosting:
1/2 cup granulated sugar
3 tbsp margarine
1 tbsp molasses
1/3 cup soy creamer or soy milk
2 tbsp plain or vanilla soy milk powder
pinch of salt
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup chopped, roasted peanuts for sprinkling
Preheat the oven to 350 degrees and line a 12 cup muffin tin with paper liners.
Leaving the skins on the apples, core and dice them into small pieces (about 1/4 inch cubes) for about 1 2/3 cups diced apples.
Heat the brown sugar and margarine in a heavy skillet over medium heat, stirring until the mixture begins to bubble. Add the apple pieces and sir to coat. Cook the apples, stirring occasionally, until almost all of the water has evaporated and the apples are lightly caramelized, about 12 minutes. Remove from the heat and allow to cool before proceeding.
In a large bowl, whisk together the soy milk and lemon juice, and allow to sit for a minute to curdle. Add the canola oil, granultaed sugar, lemon zest and vanilla and beat well. Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and stir only unti lthe dry ingredients are moistened. Fold in the sauteed apples along with any remaining juices. Fill the cupcake liner 3/4 full and bake for 20 to 22 minutes, until a toothpick inserted comes out clean. When the cupcakes are done, remove them from teh oven adn cool on wire racks.
While they cool, prepare the frosting. Combine the sugar, margarine, molasses, soy milk, powdered soy milk, and salt in a heavy bottomed saucepan over medium heat. Stir and bring to a boil. Allow the mixture to boil and foam for 7 to 8 minutes, stirring occasionally. Remove from heat.
When the frosting mixture has cooled slightly and is still a little warm, stir in half the confectioners' sugar and the vanilla and beat with electric mixer for 2 to 3 minutes until creamy. Slowly beat in remaining confectioners' sugar until a thick, smooth, fugelike frosting forms. It can be spread warm or slightly cooked, but too much cooling will make the frosting too stiff to spread. If this happens let it warm to room temperature. Top with chopped peanuts.
Strawberry Plum Crisp
Serves 6. Takes about an hour.
Filling:
2 pounds black plums (about 10)
1 cup strawberries, hulled, sliced in half
1 tbsp tapioca flour or arrowroot flour
1/4 cup sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Topping:
3/4 cup rolled oats
1/2 cup all purpose flour
1/4 cup sugar
1 1/2 tsp aniseeds
Pinch of salt
Preheat the oven to 375 degrees.
Prepare the filling:
Chop the plums by cutting around the seed. Cut them into slices that are between 1/4 and 1/2 inch thick. Place in an 8 inch square baking pan. Add the rest of the filling ingredients and stir to dissolve the starch. Set aside.
Prepare the topping:
Toss all the topping ingredient except the canola oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with fork until the topping becomes crumbly and doesn't look too dry. If you've go tit by 3 tablespoon of oil, more power to you, but you may need to add another few teaspoons up to a tablespoon to get the right consistency. Sprinkle relatively evenly over the plum mixture.
Place in the oven and bake for 45 minutes, the filling should be bubbly. Remove from the oven and let cool for about 10 minutes. Scoop into bowl and top with ice cream.
Filling:
2 pounds black plums (about 10)
1 cup strawberries, hulled, sliced in half
1 tbsp tapioca flour or arrowroot flour
1/4 cup sugar
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
Topping:
3/4 cup rolled oats
1/2 cup all purpose flour
1/4 cup sugar
1 1/2 tsp aniseeds
Pinch of salt
Preheat the oven to 375 degrees.
Prepare the filling:
Chop the plums by cutting around the seed. Cut them into slices that are between 1/4 and 1/2 inch thick. Place in an 8 inch square baking pan. Add the rest of the filling ingredients and stir to dissolve the starch. Set aside.
Prepare the topping:
Toss all the topping ingredient except the canola oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with fork until the topping becomes crumbly and doesn't look too dry. If you've go tit by 3 tablespoon of oil, more power to you, but you may need to add another few teaspoons up to a tablespoon to get the right consistency. Sprinkle relatively evenly over the plum mixture.
Place in the oven and bake for 45 minutes, the filling should be bubbly. Remove from the oven and let cool for about 10 minutes. Scoop into bowl and top with ice cream.
Fudgy Wudgy Blueberry Brownies
Makes 16 brownies. Takes 50 minutes.
2/3 cup plus 1/2 cup semisweet chocolate chips
10 ounces blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 tsp pure vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
Preheat the oven to 325 degrees. Grease a 9 x 13 inch baking pan.
Melt the 2/3 cup of chocolate chips in a double boiler, reserving the other 1/2 as whole chips. In a large mixing bowl, combine the blueberry spread, soy milk, sugar, canola oil and extracts. Mix on high speed until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.
Sift in the flour, cocoa powder, baking powder, baking soda and alt. Stir until well mixed; use a fork because the batter is very thick. Mix in the melted chocolate as well. Fold in the remaining chocolate chips and fresh blueberries. Spread the batter in the baking pan.
Bake for 45 minutes. Remove from heat and let cool. Slice into squares and serve warm.
2/3 cup plus 1/2 cup semisweet chocolate chips
10 ounces blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 tsp pure vanilla extract
1/2 tsp almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
Preheat the oven to 325 degrees. Grease a 9 x 13 inch baking pan.
Melt the 2/3 cup of chocolate chips in a double boiler, reserving the other 1/2 as whole chips. In a large mixing bowl, combine the blueberry spread, soy milk, sugar, canola oil and extracts. Mix on high speed until no large clumps of the spreadable fruit are visible. This could take 2 to 3 minutes.
Sift in the flour, cocoa powder, baking powder, baking soda and alt. Stir until well mixed; use a fork because the batter is very thick. Mix in the melted chocolate as well. Fold in the remaining chocolate chips and fresh blueberries. Spread the batter in the baking pan.
Bake for 45 minutes. Remove from heat and let cool. Slice into squares and serve warm.
Chewy Chocolate Raspberry Cookies
Makes 2 dozen. Takes 35 minutes.
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 tsp pure vanilla extract
1 tsp almond extract
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the we t in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
Roll the dough into walnut-size balls and then flatten them with your hands into disks. Place on cookie sheet 1/2 inch apart. Bake for 10 minutes. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely . You can also serve these cookies still warm over a scoop of ice cream.
1/2 cup raspberry preserves
1 cup sugar
1/3 cup canola oil
1 tsp pure vanilla extract
1 tsp almond extract
1/2 cup plus 2 tbsp unsweetened cocoa powder
1 1/2 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
Preheat the oven to 350 degrees. Lightly grease cookie sheet.
In a large mixing bowl, stir together the raspberry preserves, sugar, canola oil, vanilla and almond extract. In a separate mixing bowl, sift together the other ingredients. Add the dry to the we t in three batches, mixing well with a fork after each addition. When you get to the last batch, you may need to use your hands to work the batter into a soft and pliable dough.
Roll the dough into walnut-size balls and then flatten them with your hands into disks. Place on cookie sheet 1/2 inch apart. Bake for 10 minutes. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack to cool completely . You can also serve these cookies still warm over a scoop of ice cream.
Lower-fat Banana Bread
Makes one loaf. Takes 1 hour, 20 minutes.
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tbsp molasses
2 cups all-purpose flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
Remove from the oven and invert onto a cooling rack, flip the bread right side up and let cool.
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tbsp molasses
2 cups all-purpose flour
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
Preheat the oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.
In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil and molasses and whisk briskly to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips if using. Transfer the batter to a prepared pan and bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from the oven and invert onto a cooling rack, flip the bread right side up and let cool.
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