HOT CRANBERRY CIDER

HOT CRANBERRY CIDER

Makes 20 (1/2 cup) servings
(Ideal slow cooker size: 4-quart)

2 qts. apple cider or apple juice
1 pt. cranberry juice cocktail
1/4 cup sugar
2 cinnamon sticks
1 tsp. whole allspice
1 orange, studded with whole cloves
sweetener to equal 2 Tbsp.

1. Put all ingredients in slow cooker.

2. Cover. Cook on High 1 hour, then on Low 4-8 hours. Serve warm.

3. Serve with finger foods.

Exchange List Values: Fruit 1.0

Basic Nutritional Values: 

Calories 71 [Calories from Fat 1), 

Total Fat 0 gm (Saturated Fat 0.0 gm, 

Polyunsat Fat 0.0 gm, 

Monounsat Fat 0.0 gm, 

Cholesterol 0 mg), 

Sodium 4 mg, 

Total Carbohydrate 18 gm, 

Dietary Fiber 0 gm, 

Sugars 17 gm, 

Protein 0 gm

LEMON CLOVE COOKIES

LEMON CLOVE COOKIES

The flavor combination of clove and lemon is delightful. A great addition to your holiday cookie plate.

Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes per batch

Makes 5 dozen or 30 (2 cookie) servings

Ingredients:

 2 cups flour 

1/4 teaspoon McCormick® Ground Cloves 

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter or margarine, softened

1 cup granulated sugar

1 egg

1/2 teaspoon McCormick® Pure Lemon Extract

Lemon Glaze:

1 1/2 cups confectioners' sugar

2 tablespoons plus 1 teaspoon water

1/4 teaspoon McCormick® Pure Lemon Extract

Directions:
1. Mix flour, cloves and salt in medium bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.

2. Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.

3. Preheat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Lemon Glaze, mix confectioners' sugar, water and lemon extract in small bowl until well blended. Drizzle over cooled cookies. Let stand until glaze is set.

Nutritional Information:
Per One Serving: 

Calories: 121, 

Fat 5 g, 

Protein 1 g, 

Carbohydrates 18 g, 

Cholesterol 20 mg, 

Sodium 62 mg, 

Fiber 0g

SUGAR FREE FUDGE

Ingredients

2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
2-1OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
1 TEASPOON VANILLA
1/2 CUP PECANS CHOPPED
*use a scoop (or 2) of your favorite chocolate flavored protein powder to add more protein to this recipe. adjust nutritional values accordingly

Cooking Instructions

In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil, cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16 servings.

Servings Per Recipe: 1

• Total Fat-- 14g
• Saturated Fat-- 0g
• Sodium-- 84mg.
• Protein-- 3g
• Carbohydrate--5g
• Cholesterol--31mg
• Fiber--0g
• Dietary Rxchange--3 Fat

GINGERBREAD CAKE

Gingerbread Cake

 

Cut into 9 squares: 

Calories 237, 

Fat 11g, 

Carbs 29 (8 sugar), 

Protein 5g

Cut into 16 squares: 

Calories 133, 

Fat 6g, 

Carbs 16 (5 sugar), 

Protein 3g

I have baked gingerbread houses for over 30 years – there’s nothing quite like the smell of warm cinnamon, ginger, and molasses. This cake is moist and absolutely delicious – especially when you top it with some warm applesauce and whipped cream. This dessert gets my vote for top dessert to serve alongside Pumpkin Pie this Thanksgiving! It is perfect to serve with a bottle of Believe Chai Tea as the flavors mirror that of this cake.

½ cup (1 stick) butter, softened
½ cup Whey Low Gold, sugar replacer – available at Whole Foods Market
1 egg
1/4 cup molasses
1 cup milk
2 cups all-purpose flour*add your favorite unflavored, or vanilla flavored Protein Powder to add a boost of protein to this recipe. adjust nutritional value accordingly.
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon salt

Spray an 8 inch deep round or square cake pan with non-stick cooking spray and preheat oven to 350°.

Cream the butter and sugar replacer until smooth and creamy; blend in the egg, molasses, and milk. In a small bowl combine the flour, baking powder, baking soda, ginger, cinnamon and salt. Add to the wet ingredients and beat until creamy and smooth. Bake for 25 to 35 minutes, until cake tester comes out clean. Cool for ten minutes and turn onto wire rack to cool completely. Serve dusted with powdered sugar or top with homemade applesauce and a dollop of whipped cream.

CHOCOLATE DIPPING SAUCE

Chocolate Dipping Sauce

 

Start a new holiday tradition for your family. This recipe takes ten minutes and with no sugar and no sugar alcohols, it’s delicious and fun for everyone! Recipe can easily be doubled or tripled for a crowd.

If you don’t have a fondue pot or warmer, use straight from the saucepan. Dip whole strawberries, kiwi slices, sugar free cookies, sugar free marshmallows, or apple slices… ummmmm.

2/3 cup unsweetened cocoa powder – I use Ghirardelli brand so the chocolate flavor shines!
¼ teaspoon ground cinnamon
1 cup skim milk
½ teaspoon vanilla or almond extract
½ cup Splenda

Combine cocoa, cinnamon and milk in a small saucepan, whisking until mixture is very smooth.

Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer 5 to 6 minutes, until thick and smooth.

Cool slightly; stir in vanilla and Splenda.

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

EGG NOG

Ingredients

1 cup egg substitute
1/2 cup Equal® Spoonful*
1 1/2 teaspoons rum extract
1 1/2 teaspoons vanilla extract
1 quart 2% milk
1 cup frozen light whipped topping, thawed
Freshly grated nutmeg (optional)

Cooking Instructions

Whisk together egg substitute, Equal and extracts. Stir in milk. Whisk in whipped topping until blended.
Refrigerate, covered, at least 2 hours to allow flavors to blend. Whisk just before serving. Garnish each serving with freshly grated nutmeg, if desired.

Servings Per Recipe: 12

• • calories 77
• • protein 6 g
• • carbohydrate 6 g
• • fat 3 g
• • cholesterol 7 mg
• • sodium 85 mg
• • Food Exchanges: 1/2 milk
• • 1/2 fat