Tasty Desserts
Got a sweet tooth but don't want the extra pounds? Try some of these healthier treats when that craving comes around!
| Honey & Orange Mini Cakes | ||||
| Makes: 48 servings Prep: 25 minutes Cook Time: 35 minutes 2/3 cup fresh squeezed orange juice 1/2 cup honey, heated 1/2 cup I Can't Believe It's Not Butter!® Spread 2 large eggs, separated 1 tsp. finely grated orange peel 1-2/3 cups all-purpose flour 1/2 cup sugar 1/2 tsp. baking powder 1/2 tsp. baking soda Orange Glaze* 1.Preheat oven to 350 degrees. Grease four 12-cup mini-muffin pans or line with paper cupcake liners; set aside. 2. Blend orange juice, honey, I Can't Believe It's Not Butter!® Spread, egg yolks and orange peel in medium bowl; set aside. 3.Combine flour, sugar, baking powder and baking soda in large bowl; set aside. 4.Beat egg whites until soft peaks form in small bowl. Stir orange juice mixture into flour mixture just until blended. Gently fold in egg whites. Evenly spoon batter into prepared pans. | 5. Bake 11 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely. Spread with Orange Glaze*. *Orange Glaze: Combine 1-1/2 cups confectioners sugar with 2 Tbsp. orange juice in small bowl; evenly spread on mini cakes. Garnish, if desired, with orange curls. Let glaze thoroughly set before serving. Per serving -- Calories 70, Calories From Fat 15, Saturated Fat 0g, Trans Fat 0g, Total Fat 1.5g, Cholesterol 10mg, Sodium 35mg, Total Carbohydrate 13g, Sugars 9g, Dietary Fiber 0g, Protein 1g, Vitamin A 2%, Vitamin C 4%, Calcium 0%, Iron 2%  This recipe is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.Recipe courtesy of www.icantbelieveitsnotbutter.com and reprinted with permission from Unilever. | |||
| Chewy Oatmeal Raisin Cookies | ||||
| Makes: 28 cookies Prep: 15 minutes Bake: 12 minutes 2 cups quick or old fashioned oats 1-1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 6 Tbsp. Promise® Buttery Spread 1-1/4 cups firmly packed light brown sugar 1 large egg 1/3 cup lowfat vanilla yogurt 1 tsp. vanilla extract 1 cup raisins 1/2 cup chopped walnuts 1.Preheat oven to 375 degrees. Grease baking sheets; set aside. 2. In medium bowl, combine oats, flour, baking soda and salt; set aside. 3.In large bowl, with electric mixer, beat Promise® Buttery Spread and brown sugar until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and walnuts. | 4.On prepared baking sheets, drop dough by 2 tablespoonfuls, 4 inches apart. Bake 12 minutes or until edges are golden and centers are set. On wire rack, cool 2 minutes; remove from sheets and cool completely. Per cookie -- Calories 140, Calories From Fat 35, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 4g, Cholesterol 10mg, Sodium 160mg, Total Carbohydrate 24g, Sugars 14g, Dietary Fiber 1g, Protein 2g, Vitamin A 2%, Vitamin C 0%, Calcium 2%, Iron 6%  This recipe is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.Recipe courtesy of www.promisehealthyheart.com and reprinted with permission from Unilever. | |||
| Gingerbread Men and Royal Icing | ||||
| Gingerbread Men: Makes: 2 1/2 dozen Prep: 20 minutes Bake: 350 degrees for 13 minutes Decorate: 1 hr 2 3/4 cups all-purpose flour 3/4 teaspoon baking soda 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup packed dark-brown sugar 1 large egg 1/2 cup original molasses (such as GrandmaÂ’s brand) Royal Icing: Makes: About 1 1/2 cups Prep: 10 minutes 2 cups confectioners’ sugar 1 1/2 tablespoons powdered egg whites Gingerbread Instructions: 1. In a medium-size bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside. 2. In a large bowl, beat butter and sugar until smooth. Beat in egg, then molasses. Stir flour mixture into butter mixture. Divide dough into 2 halves. Wrap; chill 2 hours. | 3. Heat oven to 350°. On a well-floured surface, roll half of dough to 1/8-inch thickness. Cut shapes with assorted-size gingerbread cookie cutters; transfer to ungreased baking sheets. Reroll scraps; cut. Repeat with rest of dough. 4. Bake at 350° for 13 minutes. Transfer cookies to racks to cool. Decorate with Royal Icing (recipe follows) and assorted candies. Icing Instructions: 1. In a medium-size bowl, combine confectioners’ sugar, powdered egg whites and 3 tablespoons water. 2. Beat on medium speed for 1 minute to blend, then increase speed to high and beat 5 minutes until thick and shiny. 3. Transfer to a pastry bag fitted with a round tip, or a resealable plastic bag; snip small corner off bag. Pipe icing over cookies and add Red Hot cinnamon candies to decorate. Per 3 1/2 inch cookie -- 134 calories; 3 g fat (2 g sat.); 2 g protein; 25 g carbohydrate; 0 g fiber; 62 mg sodium; 15 mg cholesterol  By Family Circle (c) 2007 Meredith Corporation. First published in Family Circle Magazine. Reprinted with permission | |||
| Crumb-Topped Loaf | ||||
| Makes: 12 servings Prep: 20 minutes Bake: 350 degrees for 50 to 55 minutes Loaf: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 eggv 1/2 cup granulated sugar 1 cup canned solid-pack pumpkin 1/4 cup vegetable oil 1 teaspoon vanilla 1/2 cup walnuts, coarsely chopped Topping: 1/4 cup (1/2 stick) unsalted butter, softened 1/3 cup packed dark-brown sugar 1/2 cup all-purpose flour 1/3 cup walnuts, finely chopped 1 teaspoon confectioners’ sugar (optional) 1. Loaf: Heat oven to 350 degrees. Coat a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. | 2. Mix flour, baking powder, pie spice and salt in small bowl. Beat egg and sugar in large bowl. Beat in pumpkin, oil and vanilla until smooth. Make a well in center of flour mixture. Add egg mixture. Stir just until moistened and batter comes together. Fold in walnuts. Spoon batter into prepared pan. 3. Topping: Mix butter, brown sugar and flour in small bowl until crumbly. Stir in walnuts. Sprinkle over batter. 4. Bake loaf at 350 degrees for 50 to 55 minutes, until wooden toothpick tests clean. Cool in pan on rack 10 minutes. Turn out onto rack to cool completely. Dust with confectioners’ sugar; slice. Per Serving 259 calories; 14 g fat (4 g sat.); 4 g protein; 31 g carbohydrate; 2 g fiber; 105 mg sodium; 28 mg cholesterol  By Family Circle (c) 2007 Meredith Corporation. First published in Family Circle Magazine. Reprinted with permission | |||
| Apple Meringue Tart | ||||
| Sliced apples are baked atop a layer of almond-infused meringue. Better yet, the elegance is made easy thanks to a package of piecrust mix. Prep: 15 minutes 2. Transfer dough to a floured surface; roll out to a 10-inch circle. Drape into a 9-inch fluted tart pan. Fit into bottom, then fold over edge to come halfway up side of pan. Pierce with a fork; line with nonstick aluminum foil. Fill foil with pie weights; bake crust at 425 degrees for 8 minutes. 3. While crust bakes, place egg white and salt in medium-size bowl. Add 1/3 cup sugar (1 tablespoon at a time), beating constantly with an electric mixer on medium to high speed. Once sugar is added, beat for 1 minute. Stir in almonds and 1 tablespoon flour. 4. Remove crust from oven and remove foil and weights. Spread almond mixture over bottom of crust. Set aside. | 5. Peel and core apples. Cut pieces into 1/4-inch-thick slices. In large bowl, toss apple slices with the remaining 2 tablespoons sugar and the remaining 2 teaspoons flour. Arrange apple slices in concentric circles in crust, packing as closely together as possible. 6. Bake tart at 425 degrees for 30 to 35 minutes or until apples are knife-tender. Meanwhile, if desired, melt jelly in microwave on HIGH about 20 seconds; stir until smooth and brush jelly onto warm tart. Slice and serve. Quick Tip: Best Apples for Baking. Nutrition facts per serving:
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| Phyto-Fruit Smoothie: Nut Case | ||||
| Prep Time: 5 minutes 1 banana 1 cup frozen low-fat vanilla yogurt 2 tablespoons chocolate syrup 2 tablespoons peanut butter 5-6 ice cubes | Place all ingredients into a blender or food processor. Blend thoroughly. Serving size:  = 1 protein, 3 carbohydrates, 1 fat | |||
By Family Circle (c) 2007 Meredith Corporation. First published in Family Circle Magazine. Reprinted with permission The content provided on this web site and podcast is for information purposes only. It is intended to provide reference material and is not designed to provide medical advice. Please consult your healthcare provider regarding any medical issues you have relating to symptoms, conditions, diseases, diagnosis, treatments, and side effects.
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