• 1 cup whole wheat flour (or any mixture of quinoa flour, almond flour, etc.)
• 2 tsp. cinnamon
• 1/2 tsp. salt (optional)
• 1 tsp baking soda
• 1/2 tsp. nutmeg
• 1 tsp. cloves
• 1 tsp. allspice
• 1 cup oatmeal (or mixture of oatbran and oatmeal)
• 1 cup applesauce
• 1/2 cup light olive oil
• 2 medium eggs (or 3 egg whites)
• 2 tsp. vanilla
• other options: 
• 1/2 cup raisins
• 1/2 cup quinoa
• 1/4 cup unsweetened coconut
• 1/2 tsp. stevia or 1/2 cup Splenda for added sweetening

bake at 375 degrees F for approximately 12 minutes for chewy moist cookies.  For quick clean-up, line cookie sheet with parchment paper.  This is a healthy alternative to regular high fat, high sugar cookies.

Posted on October 25th, 2007 by neslyn
Filed under: Sweet Tooth | No Comments »

 

• Layer plain (or home made) yogurt with raspberries
• (I use a frozen package, thawed when not in season).  You could use any berries or mix of berries that you like.  Raspberries are my favorite.

Posted on June 16th, 2007 by neslyn
Filed under: Sweet Tooth | No Comments »

These flavors taste wonderful together, but you can combine other fresh fruit with yogurt in any combinations you like.

1. 1 cup lemon yogurt (I prefer Source yogurt)
2. 1 kiwi sliced

Alternate yogurt and kiwi layers in a parfait glass, or just mix together in a bowl.

Posted on June 5th, 2007 by neslyn
Filed under: Sweet Tooth | No Comments »

You can either make this recipe as muffins (easy to pack in your lunch, on your bike or walking/hiking) or as a bread.  Experiment with different ingredients for a different taste.  There are lots of options:

• 1 1/2 cups whole wheat flour (or any mixture of flour, bran, oat bran, oats, soy flour, brown rice flour, multi-grain cereal, wheat germ)
• 3/4 cup spenda (1/2 cup splenda + 1/2 tsp. Stevia)
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla
• 2 egg whites
• 1 cup banana, mashed
• 1/4 cup unsweetened applesauce

options:

• 2 carrots shredded in food processor
• 1/2 cup coconut
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon coconut extract
• 1/2 teaspoon almond extract
• 1/4 cup slivered almonds
• 1/4 cup walnut pieces
• 1/4 cup raisins
• 1/4 cup chopped dates
• 1/2 cup pineapple
• For an change try adding 2 to 3 Tablespoons Lemon Extract and 1/8 cup poppyseeds instead of the other flavorings.

Preheat oven to 325 degrees F.  Stir together flour, splenda, b. powder, b. soda and spices.  Add egg whites, bananas, vanilla and applesauce just until combined.  For muffins, line muffin tins with paper cups for easy clean-up, bake for 30 minutes (you can adjust the amount of time you cook this muffins depending on how moist you prefer your muffins) .  For bread, pour batter into prepared loaf pan and bake 55 minutes.  You can use any combination of flavors that you prefer, or try different combinations every week.  I love these for a snack and a quick pick-me-up and bake them every week.

Posted on June 3rd, 2007 by neslyn
Filed under: Sweet Tooth | No Comments »

An amazingly rich-tasting cheesecake just right to serve as the finale to a holiday meal or anytime.  Submitted by Arlene Clark.

If you want to make this with a crust, you can use 9 graham crackers made into crumbs, but it is just as good without the crackers and less calories.

• 1 can pumpkin (only pumpkin)
• 1 cup low fat or fat free cottage cheese
• 3/4 cup part-skim ricotta cheese (I use plain yogurt)
• 3/4 cup egg substitute
• 1/2 cup splenda or 1/2 tsp. stevia
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract (I was out of vanilla extract so I used coconut extract and it was really good)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

1. Preheat the oven to 350 degree F. Spray a 9 ” glass pie plate with non stick cooking spray. If you are making a crust, sprinkle cracker crumbs over bottom.
2. In a food processor or blender, combine the cottage, ricotta (or yogurt); process until smooth, about 1 minute. Transfer to a large bowl; stir in the egg substitute, sugar substitute, ginger, vanilla, nutmeg, cinnamon and salt. Reserve 1/4 cup of the batter. Add the pumpkin to the batter; stir until blended. Scape the batter into the pie plate, then drizzle the reserved batter in 3 concentric circles over the pumpkin batter from the center toward the outer edge; about 2″ from that line, lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternative directions to make a spiderweb – this is optional, you can just pour all the batter into the pie plate if you like.
3. Bake until a knife inserted in the center comes out clean, 45 – 50 minutes. Cool completely on rack. Refrigerate, covered until ready to serve. It may take longer to cook depending on your oven.  Using the knife test is the best way to determine that the pumpkin is fully cooked.

Per serving: 218 Calories, 4 g Total Fat, 2 g Saturated Fat, 11 g Cholesterol, 344 mg Sodium, 33 g Total Carbohydrate, 1 g dietary fiber, 12 g protein, 138 mg Calcium.

Posted on May 10th, 2007 by neslyn
Filed under: Sweet Tooth | 1 Comment »