December 22, 2014

Skinny Recipe: Spiced Hot White Chocolate

This is a fun twist on the traditional hot chocolate recipe. White chocolate instead of milk chocolate gives it an extra-creamy look and the incredible flavors of cinnamon, nutmeg, and cardamom spice up this wonderfully creamy holiday drink.

white hot chocolate in mug

Makes 1 servings

Ingredients

1 packet Splenda Flavor Blends for Coffee, French Vanilla
2 tablespoons white chocolate chips
1/2 cup skim milk
1/2 cup fat-free half-and-half
Dash of ground cinnamon
Dash of ground cardamom
Dash of ground nutmeg
Optional: Low-fat whipped cream, sugar-free candy cane, peppermint extract

Directions

Place all ingredients into large mug. Microwave until hot, stirring every 30 seconds. Top with whipped cream, a small sugar-free candy cane, or leave out the spices and stir in a drop of peppermint extract for an extra special treat.

Nutritional Information

Calories: 240
Calories from Fat: 70
Protein: 9g
Fat: 7g (sat 5g)
Carbohydrate: 32g
Fiber: 0g
Cholesterol: 25mg
Sodium: 200mg
Sugar: 27g

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December 19, 2014

Skinny Recipe: Orange Cranberry Cookies

Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie. Because Equal supplies the sweetness, there are only 65 calories per cookie. The perfect cookie for your next holiday office party!

cranberry range oatmeal cookies
Photo courtesy Flickr user Sarah R

Makes 24 servings

Ingredients

1/4 cup stick butter, softened
1 egg
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts

*May substitute 8 packets Equal sweetener

Directions

Beat butter in a medium bowl. Beat in egg and orange juice concentrate.

Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.

Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.

Store in airtight container at room temperature.

Nutritional Information

Calories: 65
Protein: 1g
Carbohydrates: 7g
Fat: 4g
Cholesterol: 14mg
Sodium: 17mg

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December 18, 2014

Skinny Recipe: Holiday Egg Nog

If you are hosting a Christmas party this year, serve this lower-sugar egg nog for a special treat that everyone will enjoy. It’s a fun twist on the holiday classic and a great drink for serving large crowds.

holiday egg nog

Makes 10 servings, 1/2 cup per serving

Ingredients

3 large eggs
3 tablespoons Stevia In The Raw Bakers Bag
2 ½ cups milk
1/3 cup brandy
3/4 cup heavy cream
2 packets Stevia In The Raw
Freshly grated nutmeg

Directions

Fill large bowl one-third with ice. Pour in cold water to fill bowl two-thirds full. Set medium metal bowl by stove.

In heavy saucepan, whisk eggs. Add 3 Tbsp Stevia In The Raw and whisk until smooth. Pour in milk and set pot over medium heat. Cook, whisking often, until custard mixture registers 160° F on instant-read thermometer, or custard lightly coats wooden spoon and your finger leaves track along back of spoon. Immediately pour custard into metal bowl and set it into ice water. Whisk until custard is cooled to 85° F or feels cool to your finger. Cover bowl with plastic wrap and refrigerate until chilled, 2-24 hours.

To serve, mix brandy into chilled custard. Combine cream and 2 packets Stevia In The Raw in chilled bowl and beat until loosely whipped.

Fold ½ cup whipped cream into custard and divide egg nog among 10 punch cups or small mugs. Spoon 1 heaping tablespoon cream to float on top of each cup egg nog. Garnish with a generous sprinkling of nutmeg. Serve immediately.

Nutritional Information

Calories 110
Fat: 7g fat (4 g saturated fat)
Carbohydrates: 4g
Protein: 4g
Sodium: 55mg

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December 17, 2014

Skinny Recipe: Peppermint Brownie Cookies

These fudgy, cakey cookies are perfect for sharing with family and friends. You can make a big batch and then divide into pretty tins for holiday gifts or you can bring the whole lot along to a party. Everyone will ask for your recipe- and they’ll never know you made them healthier by cutting out some of the sugar with Monk Fruit.

Chocolate_Peppermint_Cookies
Photo courtesy Flickr user Debbie R

Makes 2 1/2 dozen cookies, servings size is 2 cookies

Ingredients

1 Cup All-purpose flour
1/2 Cup Unsweetened cocoa powder
1/4 Tsp. Baking soda
1/4 Tsp. Salt
10 Tbs. Unsalted butter, softened
1/2 Cup Light Brown Sugar
1 Large egg
1/2 Cup Monk Fruit in the Raw
2 Tbs. Whole milk
1 Tsp. Vanilla extract
1/2 Tsp. Peppermint extract
8 Oz. dark chocolate chips
1/2 Cup Candy canes or mints, finely crushed for garnish (optional)

Directions

In medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set dry ingredients aside.

In the bowl of a stand mixer, or using large mixing bowl and hand-held mixer, beat butter with brown sugar on medium speed until butter is pale and fluffy; mixture will be grainy. Beat in egg and Monk Fruit In The Raw just until combined. Add dry ingredients and mix until completely combined; dough will be dense and dry. Add milk, vanilla, peppermint extract and mix until dough is moist and sticky. Mix in chocolate chips by hand.

Place half the dough on a large piece of plastic wrap and shape into a log, about 5 inches long. Wrap in the plastic then in tin foil. This will prevent the dough from forming a straight edge while sitting in the fridge. Repeat with the remaining dough.  Place the logs in the refrigerate until dough is firm enough to handle, 1-2 hours. Dough can be refrigerated up to 24 hours and set at room temperature to soften slightly.

When ready to bake, set oven rack in center of oven and remove the dough from the fridge. Preheat oven to 350-degrees F. Line 2 large baking sheets with baking parchment or a silpat, set aside.

Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers.

Bake cookies, one sheet at a time, for 10-12 minutes, until edges are firm. If garnishing, immediately sprinkle tops of soft cookies with crushed peppermint candy, pressing gently. Cool cookies for 2 minutes on the pan, then transfer to wire rack. Repeat with the second pan of cookies.

Peppermint Brownie Cookies are best served warm. Leftovers can be stored in airtight container for up to 24 hours.

Nutritional Information

Calories: 224
Fat: 12g
Saturated Fat: 8g
Carbs: 26g
Protein: 3g
Fiber: 2g
Sodium: 148mg

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