PATRIOTIC TOFU PUDDING PIE

Patriotic Tofu Pudding Pie

  Great treat for the 4th of July and very nourishing.

INGREDIENTS
1 pie crust
1 block of tofu, soft
1/2 cup soy milk, vanilla
1 package of Jell-O instant pudding, vanilla 
*you could use SUGAR-FREE instant pudding here, lower the carb content, adjust nutritional values accorrdingly
*you could also add your choice of unflavored or vanilla protein powder here, and bump up the protein values, adjust values accordingly
1/4cup strawberries
1/4 cup raspberries
1/4 cup blueberries

DIRECTIONS
Bake pie crust.

In a blender combine cold soy milk, tofu, and pudding mix. Chill

After the pie crust is cool pour pudding mix into crust.

Arrange the fruit in a fun pattern on top - and use cool whip to decorate (optional).

Set in refrigerator to chill until ready to serve.

Number of Servings: 8

Nutritional Info

Amount Per Serving:

Calories: 191.6

Total Fat:	8.3g
Total Carbs:	16.1g
Dietary Fiber:	1mg
Protein:	5.7g

CHERRY CHEESECAKE

Cherry Cheesecake

 

Even though this is a sugar free cheesecake, it is still very rich... so practice your three bite rule! A delicious dessert everyone will rave about.

Vegetable oil cooking spray
1 ½ cups Joseph’s sugar free Almond cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Splenda granular or Nature Sweet Crystals
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One jar Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature

Preheat oven to 300ºF. Lightly spray a deep-dish pie plate with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.

Mix cream cheese, Splenda, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.

Bake at 300°F for 45 to 50 minutes until center is just set. Cool on rack at room temperature.

Refrigerate 4 hours or overnight. Just before serving, spread cherry topping to within 1 inch of edges or spoon filling over each slice of cheesecake on serving plate.

Serves 12
per slice:
calories 163,
fat 12 gr,
carbs 8 gr,
protein 6gr

CARROT SNACKIN' CAKE

Carrot Snackin' Cake

 

Perfect Sunday afternoon snackin cake - simple and tasty.

2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product - click for info)
3/4 cup all purpose flour *use your favorite vanilla or unflavored protein powder here to boost the protein value. adjust nutritional values accordingly
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup finely grated carrot

Preheat oven to 350 degrees.

Blend eggs, yogurt, and Nature Sweet in a small bowl until creamy; set aside. Combine all-purpose flour, almond flour, baking soda, salt, and cinnamon. Blend the egg mixture into the flour mixture until just combined - fold in the shredded carrot.

Turn into 8 inch round cake pan, and bake for 30 minutes or until toothpick inserted in center comes out clean.

Dust with Splenda just before serving. Or whip 8 ounces of light cream cheese with 1/2 cup Nature Sweet and a teaspoon vanilla to use as a frosting.

Cut into 9 squares.


Per serving:
Calories 110,
fat 4g,
carbs 14g (sugar 4g),
protein 5g

BROWNIES - SPLENDA VERSION

Brownies - Splenda version

 

This simple brownie recipe uses easy to find ingredients and tastes delicious. Give it a try.

The other version of this recipe turns out better using Nature Sweet, but I would like everyone to be able to make these; not just folks who have our Nature Sweet. I often bake this recipe in a loaf pan for thicker brownies.

1/2 cup butter
1/2 cup cocoa powder (Ghiradelli unsweetened cocoa is the best and available in many supermarkets)
2 large eggs
1 cup Splenda Granular
1/2 teaspoon vanilla
Pinch of salt
1/4 cup all purpose flour *add your favorite protein powder here to add a boost of protein. adjust nutritional values accordingly.
1/2 cup chopped walnuts or pecans - optional 

Preheat oven to 300 degrees.

Melt butter and cocoa in a small saucepan over low heat stirring until smooth - remove from heat to cool. Beat eggs in a medium bowl until thick and smooth, add Splenda, vanilla, and salt - stir in cooled chocolate mixture. Fold in flour and walnuts.

Pour into an 8 inch square pan that has been lightly sprayed with nonstick cooking spray. Bake 12 to 14 minutes or until firm but still slightly soft near center. Brownies are best when slightly under-baked. Cool before cutting into 2 inch squares.

Makes 16 brownies –
Calories 84,
fat 7g,
carbs 4.5g,
protein 2g

NO SUGAR BROWNIES

No Sugar Brownies

2 ounces unsweetened chocolate
1 stick, unsalted butter
2 large eggs
1 cup Whey Low or Nature Sweet sugar substitute (do not make these with Splenda - completely different sweetener properties)
1/2 cup all purpose flour* you could attempt to add your favorite chocolate flavored protein powder here for an additional protein boost with this, adjust nutritional values accordingly
1 cup chopped walnuts or pecanss

One 8-inch square baking pan, sprayed with vegetable cooking spray.
Preheat oven to 350 degrees. Warm the chocolate and butter over low heat until melted. Remove from heat to cool. In a large bowl, whisk the eggs and sugar replacer by hand until just combined. With a rubber spatula, fold in the chocolate mixture, and then the flour(or protein powder), and finally the nuts. Do not overmix.

Pour the batter into the prepared pan and bake until the brownies are slightly puffed and set, 25 to 30 minutes. DO NOT OVERBAKE - better a bit underbaked, than overbaked. Let cool in the pan. When completely cool, unmold and cut into 2-inch squares.

HINT FOR SUCCESS: Avoid overmixing the batter or the brownies will be cakey, not moist.

Makes sixteen, 2-inch brownies
Calories 143,
fat 12g,
carbs 12g,

protein 1g

BLUEBERRY RICOTTA MUFFINS

Blueberry Ricotta Muffins

 

Need a nutritious goodie to munch on? This is one fabulous sugar free muffin! Loaded with those gorgeous berries and fluffy-light, they are perfect with some melted butter and a cup of coffee.

1/4 cup butter, softened
1/2 cup Whey Low Granular
1 whole egg
1 egg white
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup ricotta cheese
3/4 cup flour
1/2 cup almond flour/meal
1/4 teaspoon salt
1 teaspoon baking powder
2 cups fresh or frozen blueberries
Whey low granular OR Splenda granular to sprinkle
*add a scoop or two of your favorite vanilla flavored protein powder and bump up the protein values for this recipe, adjust nutritional info as needed.

Preheat oven to 350 degrees. Grease 12 regular muffin cups and set aside.

In a large bowl cream the butter and sugar sub. Beat in whole egg, egg white, vanilla extract, almond extract, and ricotta cheese. In a small bowl mix the flour, almond flour, salt, and baking powder. Stir into the ricotta mixture just until moistened. Fold in 1 1/4 cup berries.

Fill muffin cups with batter. Press the remaining berries on the top of the batter and sprinkle with Splenda. Bake for 16 to 18 minutes or until golden on the edges and a tester comes out with moist crumbs. Makes 12 regular-sized muffins.

Per muffin:
151 Cal;
5 g Protein;
8 g Tot Fat;
11 g Carb;
3 g Sugar;
124 mg Sodium

BLUEBERRY ORANGE CUSTARD

Blueberry Orange Custard

 

This silky custard is studded with these blue jewels and speckled with the bright orange zest. You could use blackberries, raspberries, or diced fresh peaches or nectarines in this also. What a treat...and very pouch-friendly.

1 cup blueberries
1 tablespoon orange zest
4 eggs, beaten
Pinch of salt
2/3 cup Splenda
1 teaspoon vanilla extract
1/3 cup fat-free half & half
1 cup milk

Preheat oven to 325 degrees. Place six 4-ounce custard cups or ramekins in a large baking dish. Divide blueberries and orange zest among them and set aside.

In a large bowl whisk together the eggs, salt, Splenda, vanilla, half & half, and milk just until blended. Pour through a fine mesh sieve over the berries. (If you mix the preceding ingredients in a food processor or blender you don't have to strain.)

Fill baking dish with hot water halfway up the sides of the cups. Bake for 25-40 minutes or until set, but still jiggly in the middle or a sharp knife inserted in the center comes out clean. Remove from water bath to a wire rack and cool. Cover and chill. Makes six servings.

Per Serving:
104 Cal;
6 g Protein;
6 g Tot Fat;
7 g Carb;
1 g Fiber;
5 g Sugar;
99 mg Sodium

BLUEBERRY CHEESECAKE

Blueberry Cheesecake

 

I make some of the best no sugar cheesecake on the planet. It is very easy to put together - the secret is in the baking. Do not overbake your cheesecake - it's better to have it a bit underdone than overdone.

Vegetable oil cooking spray
1 ½ cups Murray sugar free pecan or butter cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Nature Sweet sugar replacer
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One cup Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen blueberries or a pint of fresh, then cooled to room temperature

Preheat oven to 300ºF. Lightly spray a deep-dish pie plate or springform pan with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.

Mix cream cheese, Nature Sweet, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.

Bake at 300°F for 45 to 50 minutes, until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight.

Just before serving, spread fruit topping to within 1 inch of edges or spoon some fruit sauce over each slice of cheesecake on serving plate.

Serves 12
Per slice:
calories 163,
fat 12 gr,
carbs 8 gr,

protein 6gr

BERRY PAVLOVA

Berry Pavlova
Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova.^[1] It is a meringue with a crispy crust and soft, light inner.

 

A Pavlova should be crisp on the outside and like a soft marshmallow inside. The meringue is sweet but with the layers of whipped cream and freshly sliced fruit, it is very well balanced. Since this dessert is flourless and butterless, it is a light spring or summer dessert. If you use potato starch instead of cornstarch it is Passover friendly.

This is actually quite simple to make - please read the entire recipe through and see that you are making a big puffed crisp marshmallow disc that you are topping with whipped cream and berries!

Baked crisp meringue cake
Splenda sweetened whipped cream
1 pint of your favorite berries, either whole if you use raspberries or blackberries, or sliced if you use strawberries

Meringue Cake
1/2 tablespoon cornstarch
1 cup Nature Sweet sugar replacer
1 teaspoon vanilla
1 teaspoon white vinegar
Pinch of salt
4 large egg whites

Preheat oven to 250°F and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch circle on the paper.

Blend the cornstarch with the sugar in a small bowl. Mix the vanilla and vinegar in a small cup.

Whip the egg whites with the salt, in a large bowl of a heavy-duty mixer, fitted with the whisk attachment – slowly increasing speed until soft peaks start to become visible, and the egg whites become silky with bubbles are very small and uniform – this takes 2 to 3 minutes.

Increase speed to medium-high, slowly adding the sugar-cornstarch mixture. When blended, dribble in the vanilla vinegar. Increase speed and whip about 4 to 5 minutes, until meringue is very thick and glossy and stiff peaks form when the whisk is lifted.

Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center to create a slight well in the center of the meringue to place the whipped cream and fruit.
Bake for 75 minutes or until the outside is dry and very pale cream in color. Check on meringue about 30 minutes into the baking time and if it appears to be browning or cracking, reduce oven temperature 25 degrees. At the end of baking time, turn off the oven, leave the door open slightly, and let the meringue cool completely while inside the oven.

The outside of the meringue will feel firm to the touch, but as it cools it will crack a bit and you will be able to see that the inside is soft like marshmallow cream.

The meringue can be made in advance but must be stored in an airtight container. If you are traveling with this dessert to a holiday dinner, take the components separately to assemble on site just before serving. Once the whipped cream and fruit are placed on the meringue, the dessert should be eaten immediately as the meringue will start to soften from the moisture of the cream and fruit.

Whipped Cream
1 cup heavy whipping cream
2 tablespoons Splenda
1 teaspoon pure vanilla extract
Whip the cream in a clean bowl using an electric beater. As it thickens gradually add the sugar and then the vanilla, beating until firm peaks form.



Assembly
To assemble your spectacular Pavlova place the meringue disk on a platter. Spread the top completely with the sweetened whipped cream. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately.


Serves 10
Calories 219,
fat 5g,
carbs 12g,
protein 3g

APRICOT CREAM CHEESE COOKIES

Apricot Cream Cheese Cookies

 

The dough is tender and flaky and the sweet tart apricot filling is perfect. Don’t let the short ingredient list throw you; they taste out of this world.

4 ounces cream cheese
1/2 cup butter
1 cup flour, plus additional for rolling
1/4 teaspoon salt
Natures Hollow sugar free Apricot Preserves

Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.

Preheat oven to 375 degrees. Lightly dust counter with flour and roll out 1/2 of the dough to 1/8 inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll.

Blend jar of preserves with a spoon so it is a smooth consistency. Place a 1/4 teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an ungreased cookie sheet, about 1 inch apart.

Bake each batch for 10-12 minutes, until bottoms are barely golden brown. Gently press any overlapped corners down that have opened while baking.

Transfer to a wire rack. Repeat with remaining dough. When cookies are cool, place an additional small dab of apricot preserves on each side of the folded cookie.

Makes about 30 cookies.
Per cookie
calories 35 ,
fat 3g,

carbs 2g

APPLE SNACKIN CAKE

Apple Snackin Cake

 

A very moist cake that is perfect for an evening treat. The family will eat it up, so don’t plan on leftovers! This is a lightly sweet, no frosting type of cake - a snackin' cake.

3/4 cup all purpose flour *you could use your favorite vanilla protein powder in place of flour and lower the carb value
3/4 cup almond flour (pulse blanched almonds into a sand texture if you cannot find almond flour in your grocery store)
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup plain yogurt or reduced fat sour cream
2/3 cup Nature Sweet Crystals, sugar replacer (a BE product www.BariatricEating.com)
2 medium Granny Smith apples

Preheat oven to 350 degrees and spray an 8 inch cake pan with vegetable cooking spray.

Blend together the all purpose flour, almond flour, baking soda, salt, and cinnamon in a medium bowl. In a separate small bowl, blend the eggs, yogurt and Nature Sweet.

Add the wet mixture to the dry mixture and stir until just mixed. Peel and then shred the apples on a box grater – gather up the pile of grated apple and squeeze out most of the juice using your hands. Fluff and measure a loosely packed cup. Fold apple into batter.

Turn into cake pan, and bake for 25 to 30 minutes, until toothpick inserted near center comes out clean. Cut into 9 squares.


Per serving: Calories
110, fat 4g,
carbs 14g
(sugar 4g),

protein 5g

AMBROSIA SALAD

Makes twelve, ¼ cup servings
Calories 61,
Fat 4gr,
Carbs 3gr,
Protein 3gr

4 ounces whipped cream cheese
4 ounces reduced fat sour cream or Greek yogurt
1 teaspoon vanilla Jell-O Instant Pudding powder
¼ cup Smuckers Sugar Free Orange Marmalade
Freshly grated zest of one orange
½ cup dessicated unsweetened coconut
1 can Dole Pineapple Tidbits in natural juice
LaNouba Sugar free marshmallows, cut with kitchen shears into small pieces, optional


Drain pineapple tidbits and place on folded paper towels to absorb excess juice.
Whisk together cream cheese, and sour cream until smooth.
Slowly add pudding mix while whisking and blend until smooth and creamy.
Beat in marmalade, orange rind, Nature Sweet and coconut; then fold in drained pineapple.
Fold in sugar free marshmallows if using.
Cover and chill until serving time.

ALMOND MACAROONS

Almond Macaroons

 

Chewy, moist and delicious, a wonderful cookie that happens to be sugar free. This recipe is designed to work with Nature Sweet Crystals - Sugar Replacer, Splenda does not work with these proportions. 

Make sure you use the parchment paper to line your baking sheet (or a Silpat) or you will have to pry the cookies from the surface. 

Another great cookie tip is to pick up a one inch ‘ice cream scoop’ from the kitchen gadget section of your grocery store. 

It is made for measuring an even portion for perfect batches of cookies and is invaluable.

These will become a family favorite as they are fabulously simple and taste superb.

¾ cup Nature Sweet Crystals - Sugar Replacer
2 egg whites
½ teaspoon almond extract
2 ¼ cups sliced unblanched almonds, about 10 ounces
Parchment paper (available in grocery stores near the plastic wrap)

Lightly spray each of two baking sheets with nonstick vegetable cooking spray. Place a sheet of parchment paper on each (parchment wont slide if you use the cooking spray first). Preheat oven to 350 degrees.

In a large bowl using a whisk or electric beaters, beat the egg white until foamy - add Nature Sweet crystals and extract and blend on low speed until sugar substitute has dissolved and mixture is creamy. Fold in almonds to coat and mixture is evenly moistened. Mound tablespoonfuls on prepared cookie sheet. Bake for 10 to 12 minutes, until golden. Cool for 10 minutes and carefully remove to a wire rack. Store in an airtight container.

Makes 36 cookies
Per Cookie,
calories 21,
fat 1g,
carbs 2g,

protein 2g

SRAWBERRIES DIPPED IN CHOCOLATE

Strawberries Dipped in Chocolate

Cook Time: 10 mins

Total Time: 10 mins

Ingredients

• 12 medium strawberries
• 2 ounce(s) chocolate, bitter or semisweet, high-quality

Preparation

1. Melt chocolate over barely simmering water or in the microwave.

2. Dip strawberries in the chocolate. 

Nutritional Info (Per serving):

Calories: 133, 

Saturated Fat: 2g, 

Sodium: 0mg, 

Dietary Fiber: 2g, 

Total Fat: 4g, 

Carbs: 10g, 

Cholesterol: 0mg, 

Protein: 1g

Carb Choices: 0.5

VANILLA EGG CUSTARD

Vanilla Egg Custards

 

This custard is smooth, cold, and very soothing, I made a batch at least twice a week, as my family loved this as well.

This is one of the recipes I am known for - getting more email regarding these simple custards my mother made when I was a little girl, than many of my other recipes. These soft baked custards happen to be the perfect first post op food - smooth to eat, easy to digest, and absolutely delicious. Keeping a batch of creamy cold custards in the fridge has comforted many a post-op, new and old.

Ramekins can be purchased at Pier One at about a dollar each - clear Pyrex custard cups are found at the supermarket. Purchase 6 or 8 four-ounce cups; they are invaluable for portion control for the rest of your post op life!

4 eggs
1 cup skim milk
1 can evaporated low-fat milk
1/2 cup Splenda Granular
2 teaspoons vanilla
Pinch of salt
Freshly grated nutmeg

Preheat oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, Splenda, vanilla, and salt. Pour through a fine mesh sieve into a large measuring cup. Divide evenly among the custard cups and grate a generous amount of nutmeg over each one.

Pour enough hot water in the roasting pan to come about halfway up the sides of the custard cups. Bake 25 to 35 minutes, until the custard are just set in the center. Carefully remove the custards from the water bath, and transfer to a wire rack to cool. Serve chilled.

Makes 8 custards, about 1/2 cup each
Calories 110,
fat 5g,
carbs 8g,

protein 10g

LIME AMBROSIA FRUIT CUP

Lime Ambrosia Fruit Cup Recipe

Prep Time: 30 mins

Total Time: 30 mins

Ingredients

• 8 cup(s) fresh fruit, melon, strawberries, seedless grapes, and peaches (cut up)
• 1/2 teaspoon lime peel, finely shredded
• 3 tablespoon lime juice
• 1 tablespoon honey
• 1/2 teaspoon ginger, ground
• 1/3 cup(s) coconut, toasted

Preparation

1. Cut up fresh melon, strawberries, seedless grapes, and peaches to equal 8 cups. Combine 1/2 teaspoon finely shredded lime peel, 3 tablespoons lime juice, 1 tablespoon honey, and 1/2 teaspoon ground ginger; pour over fruit and toss. Top with 1/3 cup toasted coconut just before serving.


SERVES 12
Nutritional Info (Per serving): Calories: 65, Carbs: 14g

Watermelon-Yogurt Ice Recipe

Prep Time: 20 mins

Cook Time: 5 mins

Rest Time: 6 h 5 mins

Total Time: 6 h 30 mins

Ingredients

• 1/4 cup(s) water
• 1/4 cup(s) sugar(id try a substitute of your choice to lower the carb ratio)
• 4 cup(s) watermelon, seedless, diced
• 1 cup(s) yogurt, low-fat vanilla
• 1 tablespoon lime juice

Preparation

1. Combine water and sugar in a small saucepan. Cook, stirring, over high heat until the sugar is dissolved. Transfer to a glass measuring cup and let cool slightly.


2. Puree watermelon in a food processor or blender, in 2 batches, pulsing until smooth. Transfer to a large bowl. Whisk in the cooled sugar syrup, yogurt and lime juice until combined. Pour the mixture through a fine-mesh sieve into another large bowl, whisking to release all juice. Discard pulp.

3. Pour the extracted juices into an ice cream maker and freeze according to manufacturer's directions. (Alternatively, pour into a shallow metal pan and freeze until solid, about 6 hours or overnight.

4. Remove from freezer to defrost slightly, 5 minutes. Break into small chunks and process in a food processor, in batches, until smooth and creamy.) Serve immediately or transfer to a storage container and freeze for up to 2 hours. 

Nutritional Info (Per serving):

Calories: 74, Saturated Fat: 0g, Sodium: 21mg, Dietary Fiber: 0g, Total Fat: 1g, Carbs: 16g, Cholesterol: 2mg, Protein: 2g

Carb Choices: 1

GINGER FLAN

Ingredients:

• 3 egg yolks
• 2 eggs
• 1 1/2 cups heavy cream
• 1 cup water
• 8 packets sugar substitute
• 1 teaspoon vanilla extract
• 1 tablespoon chopped fresh ginger

Directions:
Heat oven to 350 F. Place a roasting pan on center shelf in oven and fill almost half way with boiling water. In a blender, combine yolks, eggs, cream, water, sugar substitute, vanilla, and ginger until very smooth. Pour through a sieve into a shallow 1quart baking dish. Carefully place dish in roasting pan (water should come up halfway up sides). Bake 30-35 minutes until a knife inserted in center comes out clean. Transfer to wire rack; cool to room temperature. Spray a piece of plastic wrap with cooking spray, lay directly over flan and chill 3 hours in refrigerator.

Nutritional Information
Per Serving:

Net Carbs: 3.5 grams

Fiber: 0.0 grams

Protein: 4.5 grams

Fat: 26.5 grams

Calories: 269

Recipe Information:

Makes: 6 servings

Prep Time: 0:10:00

Marinate Time: 0:00:00

Cook Time: 0:25:00

Cool Time: 3:00:00

CINNAMON CHOCOLATE SHORTBREAD

Cinnamon Chocolate Shortbread
This almond shortbread recipe replaces my mom's buttery shortbread. The original recipe had 141.6 calories per serving, 8.3 g fat, and 5.1 g sat fat. My new and improved version has less than half the calories and fat.
I used 3/4 cup of sugar, but the cookies aren't very sweet. If you want them to be sweeter, add an additional 1/4 cup of sugar.

INGREDIENTS
1 1/2 c almonds, silvered
1/3 c butter, unsalted, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla flavoring
1 t baking powder
3/4 t cinnamon, ground
1/2 tea salt
2 c whole wheat pastry flour
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)

1/2 c dark chocolate chips, melted
DIRECTIONS
Preheat oven to 350 degrees. 
Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). 
Remove from oven and tray, set aside to cool. 
Once almonds have cooled, grind in a food processor or with a rolling pin. 
Combine the flour, baking powder, cinnamon, salt, ground almonds and flour in a large mixing bowl. 
In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar. 
Beat until creamy. 
Add eggs one at a time. 
Add vanilla. 
Add dry ingredients to the creamed mixture, beat only until combined. 
Divide the dough into two balls. 
Once at a time, form into a log that is 2 inches wide and about 12 inches long. 
Cut each log into 1 1/2 inch strips. 
Place on ungreased baking sheet and bake for 8-10 minutes. 
The cookies should not be golden brown; remove them from the oven just before they start to brown on top. 
Melt chocolate in a double boiler. 
Dip the end of each cookie in the chocolate and place on wax paper to set.

Makes 55 cookies.

Number of Servings: 55

Nutritional Info

Amount Per Serving:

Calories: 62.4

Total Fat:	3.3g
Total Carbs:	7.6g
Dietary Fiber:	0.8mg
Protein:	1.4g

PEANUTBUTTER COOKIES

Ingredients

1 Cup creamy peanut butter
1 cup Splenda
1/4 cup egg substitute
1 teaspoon vanilla

Cooking Instructions

Preheat oven to 350 degrees.
Mix all 4 ingredients until well blended. Drop by teaspoonful onto a cookie sheet that has been sprayed with non -stick cooking spray. Dip a fork into a little bit of splenda and press into balls, making a crisscross design.
Bake for 12 minutes and let cool. Store in an airtight container.

Servings Per Recipe: 15

• 104.8 calories per
• 8.8 grams fat
• 0 cholesterol
• 88.0 mg salt
• 129.s potassium
• 5.3 grams total carb