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10 Healthier Holiday Treats
Cranberry Almond Biscotti These easy biscotti make a pretty and delicious holiday gift. They keep stored in an airtight container for up to one month. ³⁄₄ cup whole wheat flour ½ cup all-purpose flour ¹⁄₃ cup sugar 1 tsp baking powder ¼ tsp salt ½ cup chopped almonds ½ cup dried cranberries 1 egg 2 egg whites 1 tsp almond or vanilla extract Preheat oven to 350°. Coat a baking sheet with nonstick cooking spray. In a medium bowl, combine flours, sugar, baking powder and salt. Stir in almonds and cranberries. Set aside. In a small bowl, whisk together egg, egg whites and almond extract. Add to flour mixture and stir. On a generously floured surface, with floured hands, pat dough into a loaf about 1 inch thick and 2¹⁄₂ inches wide. Transfer loaf to baking sheet. Bake until risen and firm, about 20 to 25 minutes. Cool completely on baking sheet. Reduce oven temperature to 300°. With a serrated knife, cut loaf diagonally into ¹⁄₄-inch-thick slices. Arrange slices in a single layer on baking sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes. Cool completely. Yield: 24 biscotti
Nutrition Facts (per cookie) Calories: 57; Fat: 2g; Saturated Fat: 0; Cholesterol: 8mg; Sodium: 48mg; Carbohydrates: 10g; Fiber: 1g; Protein: 2g
SAMPLE
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Santa Hat Brownies Here’s a healthy holiday treat that will bring a smile to your face. Your guests will love this adorable, easy dessert. ½ ½ 1 ¹⁄₈ ½ ¼ 1 1
cup all-purpose flour cup whole wheat flour tsp baking powder tsp salt cup unsweetened cocoa powder cup dark chocolate chips large egg large egg white
1 1 ¼ ³⁄₄ 1 ½ 32
tsp vanilla extract cup low-fat vanilla yogurt cup dark brown sugar cup granulated sugar Tbsp canola oil cup light whipped topping strawberries
Preheat oven to 350°. Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, combine flours, baking powder, salt, cocoa and chocolate chips. In a large bowl, combine remaining ingredients except the whipped topping and the strawberries, and stir until well blended. Add the flour mixture and stir until just blended. Pour batter into muffin pans and bake for 15 minutes, or until a toothpick inserted in the center of a brownie comes out clean. Cool completely on a wire rack. On a cutting board, with a sharp knife, cut the stem sides of the strawberries so they are flat. Remove brownies from muffin pans and arrange them on a flat surface. With a spoon, spread a rim of whipped topping around the top of each brownie. On each brownie, place a strawberry, flat side down, on top of whipped topping. Drop a small dollop of whipped topping on the pointy tip of each strawberry. Yield: 32 servings
Nutrition Facts (per brownie) Calories: 69; Fat: 2g; Saturated Fat: 0; Cholesterol: 6mg; Sodium: 16mg; Carbohydrates: 11g; Fiber: 0; Protein: 2g 8
SAMPLE
Lemon Yogurt Cookies A touch of lemon yogurt makes these sugar cookies moist without adding extra fat. Lemony, light and sweet, they’re so low fat, you can have two. 1½ 1 ½ 1 1 1½ ½ 1 2 ¹⁄₃ ½ 1
cups all-purpose flour cup whole wheat flour tsp baking soda tsp baking powder tsp salt cups granulated sugar cup low-fat lemon yogurt large egg, lightly beaten egg whites, lightly beaten cup canola oil tsp finely grated lemon zest tsp fresh lemon juice
Preheat oven to 375°. Line baking sheets with parchment paper. In a medium bowl, combine flours, baking soda, baking powder and salt; set aside. In a large bowl, combine sugar, yogurt, egg, egg whites, oil, lemon zest and lemon juice and stir until well blended. Add dry ingredients and stir until combined. Drop by teaspoonfuls, 2 inches apart, on prepared baking sheets. Bake for 9 to 12 minutes, or until edges are slightly brown. Cool on bakiing sheets for 1 minute; transfer to a wire rack to cool completely. Yield: 48 cookies
Nutrition Facts (per cookie) Calories: 65; Fat: 2g; Saturated Fat: 0; Cholesterol: 5mg; Sodium: 76mg; Carbohydrates: 11g; Fiber: 0; Protein: 1g 10
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