Peanut Chocolate Chip Cookies
- 3 egg whites
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 cup chopped unsalted peanuts (optional)
Preparation
- Preheat oven to 400°. Line two baking sheets with foil. Lightly coat foil with nonstick cooking spray.
- In a bowl, beat the egg whites until foamy. Add sugar 1/4 cup at a time, and continue beating until stiff peaks form. Beat in vanilla. Fold in chocolate chips and peanuts.
- Spoon cookie mixture by teaspoonfuls onto baking sheets and place in oven. Turn off oven immediately and keep baking sheets in oven until oven cools, at least 2-1/2 hours or overnight (do not open oven door).
- Peel cookies off foil and store in an airtight container.
Yield: 24 cookies
Nutrition Facts
Serving Size: 1 cookie
- Calories: 45
- Fat: 1g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 6mg
- Carbohydrate: 6g
- Fiber: 0
- Protein: 1g
- Sugar: 5g
Mexican Chocolate Pudding
- 8 oz dark chocolate chips
- 1/4 tsp olive oil
- 12 oz light silken tofu
- 2 tsp cinnamon
- 1/8 tsp cayenne pepper
- 1 Tbsp vanilla
- 1/2 cup fat free whipped topping
- Shaved dark chocolate, for garnish, if desired
Preparation
- Shaved dark chocolate, for garnish, if desired
- In a microwave-safe bowl, combine chocolate chips and olive oil. Microwave on high for 20 seconds, stir, and continue to microwave at 10-second intervals until melted.
- In a blender, purée tofu until creamy, scraping sides as needed. Add cinnamon, cayenne and vanilla and purée until smooth. Add melted chocolate and purée until well blended, scraping sides as needed.
- Spoon into 10 custard cups and chill, covered, for 4 hours or overnight. Serve topped with a dollop of whipped topping and shaved chocolate, if desired.
Yield: 10 servings
Nutrition Facts
Serving Size: 1/4 cup
- Calories: 142
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 0
- Sodium: 14mg
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Sugar: 12g
Meringue Cookies
- 4 egg whites
- 1/2 cup granulated sugar
- 1/2 cup confectioners sugar
- Food coloring, nuts or dark chocolate chips, optional
Preparation
- Preheat oven to 200°.
- With a hand mixer, beat egg whites until frothy. Mix in sugars until stiff peaks start to form. Do not over mix.
- Tint with food coloring if desired, or add nuts or dark chocolate chips and fold in gently.
- Transfer dough to a pastry bag fitted with a fluted tip and pipe meringues 2 inches apart onto a baking sheet (or use 2 spoons to drop mounds of meringue onto baking sheet). Bake in oven for 2 hours. Turn off oven, but do not remove cookies. Leave in oven for at least 2 hours, or overnight (do not open oven door).
- Store in an airtight container.
Yield: 24 cookies
Nutrition Facts
Serving Size: 1 cookie
- Calories: 29
- Fat: 0
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 9mg
- Carbohydrates: 7g
- Fiber: 0
- Protein: 1g
- Sugar: 7g
Yogurt Parfait
- 1/2 cup uncooked oats (gluten free if needed)
- 1/4 cup sliced natural almonds
- 2 Tbsp wheat germ
- 1 Tbsp orange juice
- 1 Tbsp honey
- 1/2 tsp cinnamon
- 12 oz nonfat vanilla Greek yogurt
- 12 oz nonfat plain Greek yogurt
- 1 cup sliced strawberries
- 1 cup blueberries
Preparation
- Preheat oven to 325°. Lightly spray 8-inch square baking pan with nonstick cooking spray; set aside.
- In a bowl, combine oats, almonds and wheat germ. In another small bowl, combine orange juice, honey and cinnamon. Add juice mixture to oat mixture; mix well. Spread mixture evenly into prepared pan. Bake for 20 to 25 minutes, or until toasted, stirring twice during baking. Remove from oven. Transfer mixture to sheet of foil to cool completely.
- In a bowl, combine the yogurts. In parfait or other glasses, layer the yogurt, berries and granola.
Yield: 6 servings
Nutrition Facts
Serving Size: 1/2 cup yogurt, 2 Tbsp granola, 1/3 cup berries
- Calories: 165
- Fat: 3g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 36mg
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 15g
- Sugar: 13g
Blueberry and Peach Crisp
- 4 medium peaches, sliced
- 1 cup fresh or frozen blueberries
- 1 Tbsp unpacked brown sugar
- 2 Tbsp orange juice
- 1 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/3 cup chopped walnuts
- 1/2 cup Honey Nut Clusters® cereal, slightly crushed
Preparation
- Preheat oven to 375°. Lightly coat bottom and sides of square baking dish (8 x 8 inches) or rectangular baking dish (11 x 7 inches) with nonstick cooking spray.
- Place peaches and blueberries in baking dish. In a small bowl, mix brown sugar, orange juice, cinnamon and nutmeg. Drizzle mixture over fruit.
- Sprinkle fruit with walnuts and cereal. Bake for 10 to 15 minutes, or until peaches are tender when pierced with a fork. Serve warm or cold.
Yield: 6 servings
Nutrition Facts
Serving Size: 1/2 cup
- Calories: 106
- Fat: 4g
- Saturated Fat: 0
- Cholesterol: 0
- Sodium: 24mg
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1g
- Sugar: 10g
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