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By Marlene Koch; from the cookbook, “Eat What You Love Restaurant Favourites.”. Classic and crave-worthy recipes; low in sugar, fat and calories. TRADITIONAL CRUNCHY CHINESE ALMOND COOKIES are not just pretty to look at, the almond in the center is thought to bring good luck. In my quest for healthy, I ditched the traditional lard and added almond flour to […]
By Amy Riolo; from the cookbook, “The Mediterranean Diabetes Cookbook”. Mascarpone is a soft Italian cream cheese. It is so creamy and smooth that only a small bit of it is needed to add depth and character to an otherwise ordinary recipe. This dessert is so delicious that no one will ever suspect that it’s healthy, and it can be […]
By Neal D. Barnard MD, with Dreena Burton; from the book, “Dr. Neal Barnard’s Cookbook for Reversing Diabetes”. This light, healthful apple crisp is quick and easy to prepare. For a tasty variation, try substituting a portion of the apples with an equal amount of pears. Try it with a small scoop of nondairy ice cream or dairy-free yogurt. Makes […]
By Neal D. Barnard MD, with Dreena Burton; from the book, “Dr. Neal Barnard’s Cookbook for Reversing Diabetes”. This is such a fun way to prepare baked apples! Instead of baking them whole, we cut them in half, then add toppings. They are easy to make and look impressive when served to guests. Makes 4 servings 4 medium apples, cored […]
Makes 24 bars (1 bar per serving) Preheat oven to 350 F (180 C) 13- by 9-inch (3L) baking pan, lined with parchment paper Ingredients 2 cups quick-cooking rolled oats 1/2 cup lightly packed brown sugar 1/3 cup melted butter or margarine 1/4 cup liquid honey or corn syrup 1-1/2 teaspoons vanilla 1/2 teaspoon salt 1 cup semisweet chocolate chips […]
Preheat oven to 375 F 2 large baking sheets lined with parchment paper Makes 32 cookies Serving size: 2 cookies Ingredients 1-1/4 cups all purpose flour 1/2 cup whole wheat flour 1-1/2 tsp ground cinnamon 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp ground ginger 1/4 tsp baking soda 14 tsp ground allspice or cloves 1/3 cup packed brown […]
Ingredients 2 tablespoons butter, softened 1/4 cup granulated sugar or sugar substitute-sugar blend* equivalent to 1/4 cup sugar 1/2 teaspoon baking powder 1/8 teaspoon salt 2 tablespoons canola oil 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg 1/2 teaspoon vanilla 2 cups sifted cake flour 3 tablespoons yellow or white cornmeal Powdered sugar 1 recipe Raspberry-Fig Filling […]
Sugar Substitutes: We do not recommend sugar substitutes for this recipe. Makes: 25 servings Carb Grams Per Serving: 11 Ingredients 1/2 cup 60% to 70% tub-style vegetable oil spread, softened 1/2 cup packed brown sugar* 1/2 teaspoon baking soda 1/2 teaspoon pumpkin pie spice 1/3 cup canned pumpkin 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg 1 […]
Makes: 54 servings Ingredients 1/2 cup 60% to 70% tub-style vegetable oil spread 1/3 cup butter, softened 3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar 1/8 teaspoon salt 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg 1/2 teaspoon vanilla 2 1/4 cups all-purpose flour 1 teaspoon finely shredded lemon peel 1/2 cup finely […]
A moist and delicious old-fashioned cookie. Dietician’s message: The currants or raisins help to naturally sweeten these flavorful cookies. Paired with yogurt, they make a tasty after-school snack. Makes 40 cookies (2 per serving) ll Preheat oven to 350 F (180 C) ll Baking sheets, ungreased 1-1/4 cups all-purpose flour 1 tsp baking powder 1 tsp pumpkin pie spice 1/2 […]
We love how the ground flax adds a nutty flavor and the brown sugar caramelizes on the outside of these thumbprint cookies. Fig preserves make this cookie special; other fruit preserves could be used as well. 2 1/2 dozen cookies | Active Time: 45 minutes | Total Time: 1 1/4 hours Ingredients 1/2 cup unsalted butter, at room temperature 1/2 […]
This is a creamy baked rice pudding with a difference, being subtly flavoured with lemon. It is wonderful served warm or cold with fresh strawberries. Serves 4 50 g/2 oz/1/4 cup short grain white rice 600 ml/1 pint/2-1/2 cups semi-skimmed (low fat) milk 25 g/1 oz/2 tbsp caster (superfine) sugar Finely grated rind of 1 lemon 15 g/1/2 oz/1 tbsp […]
Makes four 1-cup servings 1 egg 1-1/2 cups skim milk 2 tablespoons sugar or low-calorie sweetener 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla 2 cups cooked rice (brown or white) 1/4 cup raisins In a large bowl, beat the egg, milk, sugar or sweetener, cinnamon and vanilla. Use a spoon or whisk. Stir in rice and raisins. Pour into lightly […]
Use a large heavy saucepan for this and don’t worry – even with all the liquid, it will thicken! Although this pudding works well with all kinds of rices, short-grain white rice gives you the creamiest texture. If you use brown rice, make sure you use short-grain, though the pudding may not be quite as soft and creamy. You will […]
Peanut butter chips add more yummy peanut flavor to these cookies, but you can substitute chocolate chips or make them with no chips at all. Baking sheets, ungreased Preheat oven to 350 F (180 C) Makes 40 cookies (2 per serving) 1-1/2 cups all-purpose flour 1/2 cup quick-cooking rolled oats 1/2 tsp salt 1/2 tsp baking soda 1/2 cup granulated […]
Do you like your chocolate chip cookies crisp or soft? Make crisp cookies by cooking them for the maximum time suggested or make soft cookies by cooking them for about 2 minutes less then the minimum suggested baking time. Rolled oats add texture to this classic cookie and contain soluble fiber, which will help slow the absorption of glucose from […]
These crispy squares are fun for kids to make, but be careful to mix quickly and thoroughly once you have added all of the ingredients to the melted marshmallows. Makes 24 squares (1 per serving) 13- by 9-inch (3L) baking pan, lined with foil and sprayed with vegetable spray 1/4 cup soft margarine 3 cups mini marshmallows 5 cups crisp […]
The secret to perfect meringues is to bake them at a low temperature in the center of the oven for a long time. Makes 48 candy canes (2 per serving) Preheat oven to 200 F (100 C) 2 baking sheets, lined with parchment paper Large pastry bag with 1/2-inch (1 cm) plain tip Medium pastry bag with 1/4-inch (0.5 cm) […]
Makes 40 cookies, (2 cookies per serving) Preheat oven to 350 F (180 C) Baking sheet, sprayed with baking spray 1/2 cup peanut butter 1/2 cup packed brown sugar 1/3 cup margarine 1 egg 1 teaspoon vanilla 1/2 cup all-purpose flour 2 tablespoon sesame seeds 3/4 teaspoon baking soda 1/2 teaspoon nutmeg In a bowl, beat peanut butter, brown sugar, […]
These resemble the classic Jewish cookie, mandelbrot. Use almonds, pecans, pine nuts or a combination. Makes 45 cookies (3 cookies per serving) Preheat oven to 350 F (180 C) Baking sheet, sprayed with baking spray 2 eggs 3/4 cup granulated sugar 6 tablespoons melted butter 1/4 cup water 2 teaspoons vanilla 1 teaspoon almond extract 2-1/2 cups all-purpose flour 1/2 […]
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