Posts tagged: recipe

A New Twist on Apple Pie!



This was on Dr.Oz yesterday.

Healthy alternative to ice cream for dessert!!!

Have your kids help you… They will love it!

 

 

 

Ooey-Gooey Apple Pie Cones 1/5th of recipe (1 cone): 84 calories, 0.5g fat, 67mg sodium, 19g carbs, 0.5g fiber, 10g sugars, 1g protein

Ingredients:
1 tsp. cornstarch
1 1/2 cups peeled and chopped Fuji apples
1 tbsp. granulated white sugar
1/8 tsp. vanilla extract
Dash salt
1 tsp. cinnamon
5 sugar cones
1/2 cup plus 2 tbsp. Fat Free Reddi-wip

Directions:
In a small nonstick pot, combine cornstarch with 1/4 cup cold water, and stir to dissolve. Add apples, sugar, vanilla extract, and salt. Add 1/2 tsp. cinnamon, and stir well.

Set heat to medium. Stirring frequently, cook until apples have slightly softened and mixture is thick and gooey, 14 – 16 minutes.

Transfer to a medium bowl, and let cool completely, about 1 hour.

Evenly distribute apple mixture among the cones.

Just before serving, top each cone with 2 tbsp. Reddi-wip. Sprinkle cones with remaining 1/2 tsp. cinnamon. Yum!!!

MAKES 5 SERVINGS

http://www.hungry-girl.com/misc/show/2624

 

Roasted Brusssels Sprouts

If you never try – you will never know!!

You really may not believe me – but I made this dish for my 9 & 11 year old the other night…. and all they said was, “you put too much salt on them!”

I knew that my 9 year old  & my husband would eat them… but I wasn’t sure if I would or my 11 year old would!  Why is that?  Well I never had them as a kid…. and therefore I’ve always been ‘afraid’ of  making them myself.   Recently, I ate them at a restaurant and couldn’t believe how good they were!! I definitely like them roasted better than steamed – but that is just my preference.

I used this recipe, (only because I honestly had never made them prior…)

I would recommend using less salt… they didn’t need it!!

 

Roasted Brussels Sprouts
1999, The Barefoot Contessa Cookbook, All Rights Reserved

Prep Time:10 minInactive Prep Time: — Cook Time:40 min
Level: Easy     Serves: 6 servings

Ingredients
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.

Per Serving: Calories: 109; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4 grams; Cholesterol: 0 milligrams; Sodium: 269 milligrams

Chocolate-Hazelnut Meringue Kisses

Looking for some healthy treat ideas that you can make with your kids as you get ready for the holidays???

Chocolate-Hazelnut Meringue Kisses Recipe 

Piping cookies from a pastry bag is a lot of fun, and the work goes quickly. But you can just as easily make these into drop cookies, if you prefer. Just drop them by level tablespoonfuls onto prepared baking sheets.

Worthy of a special occasion

Yield: 4 dozen (serving size: 4 kisses)
Recipe fromCooking Light

 

Ingredients:

  • 1/4 cup finely chopped hazelnuts, toasted
  • 1/4 cup unsweetened cocoa
  • 1 ounce bittersweet chocolate, finely chopped
  • 1/4 cup sifted powdered sugar
  • 1 1/2 tablespoons cornstarch
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Dash of salt
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Preparation:

  1. 1. Preheat oven to 325°.
  2. 2. Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.
  3. 3. Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.
  4. 4. Cover two baking sheets with parchment paper. Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 48 (1 1/2-inch-round) mounds onto prepared baking sheets. Bake at 325° for 25 minutes or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open oven door. Cool meringues in oven 30 minutes. Remove from oven; carefully remove meringues from paper.

Nutritional Information:

Amount per serving 

  • Calories: 94
  • Calories from fat: 26%
  • Fat: 2.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.8g
  • Carbohydrate: 16.8g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 26mg
  • Calcium: 4mg

Kathy Farrell-Kingsley, Cooking Light
DECEMBER 2008