I celebrated a birthday yesterday, ending in “O” So in honor of this special day, I am posting a delicious brownie recipe. You can choose to make it either in the original, moderate or low fat versions. All are delicious! If you do not have apple sauce consider substituting pumpkin or Greek yogurt instead!
Serving size and frequency of eating are important factors in deciding when to change sweet baked products. This example offers the alternative of replacing margarine with applesauce.
Original Moderate Low Fat
½ cup margarine ¼ cup margarine Omit
¼ cup unsweetened applesauce ½ cup unsweetened applesauce
1 cup sugar 1 cup sugar 1 cup sugar
1 egg 1 egg 2 egg whites
1 teaspoon vanilla 1 teaspoon vanilla 1 teaspoon vanilla
¾ cup flour ¾ cup flour ¾ cup flour
¼ cup cocoa ¼ cup cocoa ¼ cup cocoa
¼ teaspoon baking powder ¼ teaspoon baking powder ¼ teaspoon baking powder
¼ teaspoon salt ¼ teaspoon salt ¼ teaspoon salt
½ cup chopped pecans ¼ cup chopped pecans Omit
Spray a 9x9x2-inch baking pan with nonstick spray coating; set aside. In mixer bowl, combine applesauce, sugar, egg whites, and vanilla. Stir in flour, cocoa, baking powder, and salt. Pour into pan and bake at 350 °F for 20 to 25 minutes.
Yield: 16 servings
Approximate nutritional values per serving:
153 calories 117 calories 78 calories
9 grams fat 5 grams fat 0.2 grams fat
49% calories from fat 34% calories from fat 3% calories from fat
13 mg cholesterol 13 mg cholesterol 0 mg cholesterol
This recipe takes cheese and snacking to a whole new level. I have made this numerous times and each time it has had rave reviews. Great for summer parties and events. Did I also mention that it was the bomb at Herb Day!
1 lb mozzarella cheese, cut into 1-inch cubes
1 jar (7oz) roasted red peppers, drained and cut into bite-size pieces
6 fresh thyme sprigs
2 garlic cloves, minced
1-1/4 cups olive oil
2 Tbsps minced fresh rosemary
2 tsps Italian seasoning
1/4 tsp crushed red pepper flakes
Bread or crackers
1. In a quart jar with a tight-fitting lid, layer a third of the cheese, peppers, thyme and
garlic. Repeat layers twice.
2. In a small bowl, whisk the oil rosemary, Italian seasoning and pepper flakes. Pour into
jar; seal and turn upside down. Refrigerate overnight, turning several times. Serve
with bread or crackers. Yield: 4 cups.
1 serving without bread or crackers
After the holidays it seems like I crave sweets more than normal. My resolution for 2013 is to try to make better food choices. So one way to do that is to eat fruits and vegetables are in season. This is the list of produce that is in season during the month of January.
- blood oranges and other citrus fruit
The following recipe is one of my favorites treats. It is a fruit pocket. It reminds me of pie and cobbler, but with a healthier twist. It is easy enough for kids of all ages to make a simple snack that’s full of fruit and flavor!
Pocket Fruit Pies
Level: Easy Serves 4
4 (8-inch) flour tortillas
1 large apple or 2 medium peaches
1/4 teaspoon ground cinnamon
2 tablespoons brown sugar
1/8 teaspoon ground nutmeg
2 tablespoons milk
Remember to wash your hands!
1. Preheat oven to 350 degrees.
2. Warm tortillas in microwave or oven to make them easier to handle.
3. Peel and chop fruit into small pieces.
4. Place 1/4 the fruit on each tortilla.
5. In a small bowl stir together brown sugar, cinnamon and nutmeg.
sprinkle over fruit.
6. Roll up the tortillas with the fruit.
7. Place on an ungreased baking sheet and make small slashes to allow
steam to escape. Brush with milk and sprinkle with additional sugar,
8. Bake for 8 to 12 minutes or until lightly brown.
9. Serve warm or cold.
Helpful Hints: This easy snack helps work fruit into a daily diet. Tortillas,
with a variety of toppings, make great snack builders!
Safety Tip: Allow pie to cool slightly before tasting – the steam and sugar
Serving Size 1 fruit pocket (140g)
Servings per Container 4
Amount Per Serving
Calories 300 Calories from Fat 50
|% Daily Value*|
|Total Fat 5 g||8 %|
|– Saturated Fat 1.50 g||7 %|
|Cholesterol 0 mg||0 %|
|Sodium 350 mg||15 %|
|Total Carbohydrate 55 g||18 %|
|– Dietary Fiber 4 g||16 %|
|– Sugars 14 g|
|Protein 7 g|
|Vitamin A 0 %||Vitamin C 6 %|
|Calcium 10 %||Iron 15 %|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher of lower depending on your calorie needs:
Calories per gram:
Fat 9 – Carbohydrate 4 – Protein 4