Coconut Macaroons

Yield: Makes about 40 macaroons

We dressed up this chewy classic for the holidays with a festive, to-die-for drizzle of chocolate. Oats replace part of the coconut to make this a lowfat yet satisfying goody.

Ingredients:

• Vegetable oil cooking spray
• 10 egg whites
• 2 cups unsweetened dried shredded coconut
• 2 cups plain quick-cooking oats
• 1 tablespoon vanilla extract
• 3/4 cup sugar
• 1/2 teaspoons bittersweet chocolate morsels
• 1 teaspoon trans-fat-free soft-tub margarine

Preparation:

1. Heat oven to 350 degrees F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt it in 350 degrees F oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.

Lusciously Nutty Holiday Logs

Registered Dietitian Mary LaRock flavored these phyllo rolls with orange and dark chocolate for a winning cookie that will be a lovely addition to any holiday cookie platter.

2 dozen cookies

Active Time: 30 minutes / Total Time: 1 1/4 hours

Ingredients:

Lusciously Nutty Holiday Logs

• 1 cup finely chopped walnuts
• 1/3 cup plus 5 teaspoons sugar, divided
• 1 tablespoon freshly grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 8 sheets phyllo dough, (9-by-14-inch), thawed
• Canola oil cooking spray

Topping:

• 1/3 cup semisweet chocolate chips

Preparation:

1. Preheat oven to 300 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. To prepare logs: Combine nuts, 1/3 cup sugar, orange zest, cinnamon and cloves in a small bowl.
3. Place one sheet of phyllo dough on a clean, dry surface. Coat thoroughly with cooking spray. Top with another sheet of phyllo and coat with cooking spray. Sprinkle one-quarter of the walnut mixture (about 1/3 cup) evenly over the phyllo.
4. Using a sharp knife, cut the large phyllo rectangle lengthwise into 3 strips then in half crosswise to form 6 smaller rectangular strips.
5. Beginning at the short ends, loosely roll each strip into a neat log. Repeat with the remaining phyllo and walnut mixture.
6. Place the logs about 1/2 inch apart on the prepared baking sheets. Spray tops lightly with cooking spray and sprinkle with the remaining 5 teaspoons sugar.
7. Bake the lods, in batches, until golden, about 25 minutes. Let cool completely.
8. To prepare topping: Place chocolate chips in a small microwave-safe dish. Microwave on High for 30 seconds. Stir. Continue to microwave for 20-second intervals until melted, stirring each interval. Transfer the chocolate to a plastic sandwich bag. Snip off one corner, being careful not to make the opening too large. Squeeze the melted chocolate decoratively across the top of each cooled log. Let stand at room temperature until the chocolate is completely set.

Tips & Notes: 

Make Ahead Tip: Store in an airtight container at room temperature for up to 2 days or freeze without the chocolate drizzle (step 8) for up to 1 month. Defrost at room temperature before decorating with chocolate drizzle.

Nutrition: Per Cookie: 76 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 9 g carbohydrates; 1 g protein; 1 g fiber; 31 mg sodium; 36 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other), 1 fat

No-Bake Almond Bites Recipe

18 Servings / Prep/Total Time: 10 min.

Ingredients:

• 1 cup crushed reduced-fat vanilla wafers (about 30 wafers)
• 1 cup confectioners’ sugar, divided
• 1/2 cup chopped almonds
• 2 tablespoons baking cocoa
• 2 tablespoons apple juice
• 2 tablespoons corn syrup
• 1/4 teaspoon almond extract

Directions:

1. In a large bowl, combine the wafer crumbs, 1/2 cup confectioners’ sugar, almonds and cocoa. Combine the apple juice, corn syrup and extract; stir into crumb mixture until blended.
2. Shape into 1-in. balls; roll in remaining confectioners’ sugar. Store in an airtight container. Yield: 1-1/2 dozen.

Nutrition Facts: 1 piece equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 25 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Carrot Cake Sandwich

Serves 1

Ingredients:

• 1/2 cup finely shredded or grated carrots, preferably organic
• 2 tsp pure maple syrup, divided
• 2 Tbsp light whipped cream cheese, (or neufchatel), at room temperature
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• 2 slices whole wheat cinnamon raisin bread
• 2 Tbsp chopped walnuts, toasted
• 2 Tbsp raisins

Directions:

1. Stir together the cream cheese and 1 tsp maple syrup in a small bowl until well combined. Set aside.
2. In a separate bowl, combine the shredded carrots, remaining 1 tsp maple syrup, and spices.
3. Spread one slice of bread with the maple cream cheese. Top with the toasted walnuts and raisins. Spoon on the carrots and top with the remaining bread slice.

Citrus-Kissed Honey Buttons

These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.

3 Dozen cookies / Active Time: 20 minutes / Total Time: 1 1/4 hours (including 30 minutes chilling time)

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, softened (see Tip)
• 1 large egg
• 1 tablespoon honey
• 1 tablespoon finely grated lemon zest
• 1 tablespoon finely grated orange zest
• 1 teaspoon lemon extract

Preparation:

1. Whisk flour, baking soda, cream of tartar and salt in a small bowl.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
3. Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
4. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.
5. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Notes:

Make Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months. / Equipment: Parchment paper or nonstick baking mats.

Tip: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave - the uneven heat may melt the butter in spots.)

Nutrition:

Per Cookie: 59 calories; 1 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 11 g carbohydrates; 6 g added sugars; 1 g protein; 0 g fiber; 36 mg sodium; 15 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other)

“Healthified” Chocolate Lovers’ Brownies

75% less fat -No sat fat- 27% fewer calories than the original recipe. Treat yourself to rich chocolate taste in every fudgy bite of this healthified brownie.

Prep Time: 15 minutes / Total Time: 1 hr 45 mins / Makes: 16 brownies

Ingredients:

• 1 cup granulated sugar
• 1 container (6 oz) Yoplait Original 99% Fat Free French vanilla yogurt
• 2 tablespoons canola or vegetable oil
• 2 teaspoon vanilla
• 2 egg whites or 1/4 cup fat-free egg product
• 3/4 cup Gold Medal all-purpose flour
• 1/2 cup unsweetened baking cocoa
• 1/2 teaspoon salt
• Powered sugar, if desired

Directions:

1. Heat oven to 350 degrees F. Spray 8- or 9-inch square pan with cooking spray.
2. In medium bowl, mix granulated sugar, yogurt, oil, vanilla and egg whites. Stir in all remaining ingredients except powdered sugar. Spread in pan.
3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 4 rows by 4 rows. Sprinkle with powdered sugar just before serving.

What is “Healthified”?

We’ve replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Nutrition Information:

1 Serving (1 Brownie)

• Calories 110
  • (Calories from Fat 20),

• Total Fat 2g
  • (Saturated Fat 0g,
  • Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 85mg;
• Total Carbohydrate 21g
  • (Dietary Fiber 1g,
  • Sugars 14g),
• Protein 2g;

Caramel Apple Salad

Ingredients:

• 12 fun-size or 6 large Snickers Bars
• 1 (3.4 oz.) pkg. instant vanilla pudding mix
• 1 c. milk
• 1 (8 oz.) container Cool Whip
• 6-8 Granny Smith apples

Instructions:

1. Cut the Snickers bars into bite size pieces. Set aside.
2. In a large bowl, whisk together the pudding mix and milk until smooth. Fold in the Cool Whip
3. Cut the apples into chunks. Stir into the pudding mixture. Fold in the Snickers.
4. Top the salad with thin slices of Snickers, chocolate curls or sprinkles to keep it from being mistaken for potato salad.

{this recipe was given to me by my friend Lisa who is honestly one of the healthiest eaters I know. Lisa… I can’t believe this was even in your recipe box!} ;)

Frozen “Creamsicle” Cake

Yield: Makes 4 servings / Active: 15 minutes / Total: 3 hours

Ingredients:

• 16 low-fat vanilla wafers, finely ground in a food processor
• 2 teaspoons finely grated fresh orange zest
• 2 teaspoons unsalted butter, melted and cooled
• 1 tablespoon light corn syrup
• 1 cup orange sorbet, slightly softened
• 1 cup nonfat vanilla frozen yogurt

Garnish: Finely julienned fresh orange zest

a 3 1/2- by 1/2-inch (3 1/2-cup) loaf pan

Preparation:

1. Line loaf pan with a double layer of plastic wrap, allowing a few inches of overhang along sides. Stir together cookie crumbs, zest, butter, and corn syrup in a small bowl, then press into bottom of loaf pan. Spread sorbet evenly over crumb crust and freeze 30 minutes to harden.
2. While sorbet is freezing, slightly soften frozen yogurt. Spread evenly over sorbet and freeze, covered with plastic wrap, until firm, at least 2 hours.
3. Using plastic wrap as an aid, lift frozen cake out of pan, then peel off plastic. Let stand 5 minutes to soften, then cut crosswise into 4 slices. Each serving contains about 197 calories and 3 grams fat.

Double Almond Chocolate Chip Cookies

This healthy high protein version of the ultimate classic cookie is made from almond flour and speckled with sliced almonds. Easy to make and even easier to eat, enjoy for dessert, or use as a post workout snack to boost your energy.

Ingredients:

• 2 1/2 cups blanched almond flour
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup grapeseed oil
• 1/2 cup agave nectar
• 1 tablespoon vanilla extract
• 1/2 cup dark chocolate chips 73% cacao
• 1/2 cup sliced almonds

Method:

1. In a large bowl, combine almond flour, salt and baking soda.
2. In a medium bowl combine grapeseed oil, agave and vanilla.
3. Stir wet ingredients into the almond flour mixture until thoroughly combined.
4. Fold in chocolate chips and almond slices.
5. Spoon dough 1 heaping tablespoon at a time onto a parchment lined baking sheet, pressing down with palm of your hand to flatten.
6. Bake at 350 for 7 to 10 minutes, until lightly golden.
7. Cool cookies on the baking sheets for 20 minutes, then serve.

Yield 3 dozen cookies.

Pumpkin Coconut Tart

Dark rum, coconut milk, cinnamon, ginger and cloves give this pumpkin tart a complex flavor that matches perfectly with a cup of chai laced with milk.

10 servings

Active Time: 30 minutes / Total Time: 2 1/4 hours

Ingredients:

Crust

• 1 1/4 cups white whole-wheat flour, (see Ingredient Note)
• 1/2 cup slivered almonds, toasted (see Tip)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small pieces
• 4 tablespoons cold reduced-fat cream cheese, (Neufchatel)

Filling

• 1 1/2 cup canned unseasoned pumpkin puree
• 3/4 cup sugar
• 2 tablespoons dark rum
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 cup “lite” coconut milk

Garnish

• 1/3 cup unsweetened coconut chips, (see Ingredient Note) or flaked coconut, toasted (optional)

Preparation:

1. Preheat oven to 350 degrees F. Coat an 11-inch round or 8-by-12-inch rectangular removable-bottom tart pan with cooking spray.
2. To prepare crust: Combine flour, almonds, 1 tablespoon sugar and salt in a food processor; process until the almonds are finely ground. Add butter one piece at a time, and then cream cheese by the tablespoonful, pulsing once or twice after each addition, until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
3. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack.
4. To prepare filling: Beat pumpkin, 3/4 cup sugar, rum, cinnamon, ginger and cloves in a large bowl with an electric mixer on low speed until blended. Beat in eggs, one at a time, until combined. Beat in coconut milk. Place the tart pan on a baking sheet and pour in the filling.
5. Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), 45 to 50 minutes. Transfer to a wire rack and let cool to room temperature. Serve room temperature or refrigerate until chilled. Remove the pan sides before slicing. Garnish with coconut, if desired.

Tips & Notes

Make Ahead Tip: Prepare the crust (step 2), wrap tightly and refrigerate for up to 3 days. Cover and refrigerate the cooled tart for up to 1 day. Equipment: 11-inch round or 8-by-12-inch rectanglar removable-bottom pan.

Ingredient Note: White whole-wheat flour, made from a special variety or white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: Place slivered almonds in a small dry skillet and cool over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Ingredient Note: Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com.

Nutrition:

Per serving: 260 calories; 12 g fat (6 g sat, 3 g mono); 80 mg choesterol; 33 g carbohydrates; 6 g protein; 3 g fiber, 168 mg sodium; 163 mg potassium.

Nutrition Bonus: Vitamin A (120% daily value), Iron (17% dv).

2 Carbohydrate Serving

Exchanges: 2 Carbohydrates (other), 2 fat

My note: Making this for my Father he turns 55 today! Happy Birthday Dad!!