Kristen's Recipes

1/2 cup Bisquick reduced-fat baking mix
2 T. reduced-calorie margarine
1 1/2 cups fat-free evaporated milk
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
16 oz. canned pumpkin
2 large egg(s)
3/4 cup sugar

Pre-heat oven to 350 degrees. Spray a pie plate with Pam or other similar spray. Mix all ingredients together in a medium size bowl and pour into the plate. Bake at 350 degrees for 50-55 minutes. The crust will naturally form from the Bisquick.

2 1/2 C. unbleached white flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. butter
3/4 C. sugar
3 egg whites
1 T. grated orange peel
1 tsp. vanilla
1 C. non-fat yogurt
1 C. pineapple chunks, drained
1/4 C. pineapple or orange juice
1/4 C. sugar

Preheat oven to 375 degrees. Grease a 10-inch tube pan with butter. Mix flour, baking soda, and salt and set aside. Cream butter and sugar. Add egg whites, orange peel and vanilla and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into pan. Spread pineapple evenly over batter. Cover with remaining batter. Bake for 40 minutes or until a cake tester is clean. Cool cake 5 minutes. Meanwhile, in a small saucepan, combine juice and sugar. Bring to a boil, reduce heat and simmer for 3 to 5 minutes. Remove cake from pan. Pierce with a fork and spoon juice mixture into holes and over top of cake.

Yield: 16 slices

Calories: 177
Fat: 4g

1 1/2 cups low-fat (1%) cottage cheese
1/2 cup part-skim ricotta cheese
8 oz. neufchâtel cheese, room temperature
3 eggs
1/2 cup sugar
1 T. vanilla extract
2 tsp. fresh lemon juice
1/4 tsp. salt
4 2 1/2-inch-square reduced-fat graham crackers (1 oz), finely crumbed

Position the oven rack in the lower third of the oven. Preheat the oven to 350°F. Line a 9-inch round baking pan with a backing parchment or wax paper round and spray with nonstick cooking spray. In a food processor, puree the cottage and ricotta cheese until velvety smooth, at least 3 minutes. Add the neufchâtel cheese, eggs, sugar, vanilla, lemon juice, and salt; pulse just until completely smooth, about 30 seconds. Pour into the prepared pan. Pull the oven rack partly out. Place a large roasting pan on the rack; add the filled cheesecake pan. Carefully pour 1/2 inch boiling water into the roasting pan. Bake until the cheesecake is just starting to pull away from the sides of the pan, 40-45 minutes. Cool completely on a rack, then cover with plastic and refrigerate at least 24 hours and up to 2 days. To unmold the cheesecake, cover the pan with tightly stretched plastic wrap, then place a plate on top. Invert the pan and tap gently to release the cake; remove the parchment. Place a cake plate on the cake and invert so that the cake is right-side-up. Press the graham cracker crumbs around the sides of the cake.

Yield: 10 servings

Calories: 140
Fat: 5g
Fiber: 0g

1/4 cup unsweetened cocoa powder
1/4 cup hot, strong coffee
11/4 cup sugar
1/4 cup sifted cake flour
1/4 tsp. salt
12 egg whites
1 tsp. cream of tartar

Pre-heat oven to 350°F. Using a medium bowl, dissolve cocoa in coffee; set aside to cool at room temperature. In a bowl, combine 1/2 cup sugar, flour and salt. Place egg whites in large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes until egg whites come to room temperature. Beat egg whites until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Do not overbeat. Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting. Stir approximately 1 cup of egg white mixture into the coffee mixture. Fold it back into the egg white mixture until combined. Pour the batter into a spring-form cake pan. Smooth the top and run a small knife through the batter to remove any air pockets. Bake for 50-60 minutes, or until the top springs back when lightly touched. Allow cake to sit in pan until nearly cool. With a knife, loosen the edges and invert the cake onto a serving platter.

6 egg whites or 1 cup egg substitute
1 cup apple juice concentrate
2/3 cup canola or safflower oil
1/4 cup water
3 cups unbleached white flour
1 T. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
2 cups raisins
2 cups carrots (4-6 medium)

Preheat oven to 350 degrees. Stir together egg, apple juice concentrate, oil, and water. Set aside. Sift together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Put raisins in warm water to plump. Meanwhile, grate carrots, and spray 2 round 9″ cake pans with non-stick pan spray. Gently stir wet ingredients into dry ingredients just until moistened. Drain raisins, and fold in carrots and raisins. Pour into cake pans, and bake at 350 degrees for 25 to 30 minutes. Then reduce heat to 325 degrees for 8 to 12 more minutes. Serve cooled (even refrigerated)

1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 tsp. bulk) Sweet’N Low
2 egg whites
1 tsp. vanilla extract
1/3 cup raisins

Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet’N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded tsp. onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.

Serving Size: 2 cookies

Calories: 95
Fat: 3g

Blintzes:

1 cup skim milk
3/4 cup all-purpose flour
1/4 cup Eggbeaters
2 tsp. Splenda
Dash salt

Filling:

1 1/2 cups nonfat or low-fat cottage cheese, drained
1/4 cup finely chopped peeled fresh peach
2 T. Splenda
1 T. orange marmalade
1/4 tsp. vanilla

Sauce:

1/2 cup vanilla nonfat or low-fat yogurt
1 T. honey
2 fresh peaches peeled, pitted, and thinly sliced

Combine blintz ingredients in medium mixing bowl. Beat with whisk until batter is smooth. Spray 7-inch non-stick skillet with non-stick vegetable cooking spray. Heat skillet over medium-high heat. Add 3 scant T. batter to skillet, tilting skillet to coat bottom. Cook for 30 seconds to 1 minute, or until blintz is lightly browned on both sides, turning blintz over after half the time. Repeat with remaining batter, stacking blintzes between sheets of wax paper. (Spray skillet with nonstick vegetable cooking spray between blintzes.) Set aside. Combine filling ingredients in small mixing bowl. Set aside. In small bowl, combine sauce ingredients. Set aside. Spoon 3 scant T. filling down center of each blintz. Roll up. Place blintzes on serving plates. Arrange peach slices and spoon sauce evenly over blitzes. Tip: Drained canned peaches in juice or frozen peaches can be substituted for fresh peaches

Yield: 5 servings
Serving size: 2 blintzes

Calories: 209
Fat: 1g

18 graham cracker squares

1/4 cup sugar

1/4 cup finely chopped nuts (almonds, pecans or walnuts)

1/4 cup unsalted butter, melted

2 1/2 cups plain whole milk yogurt, strained

2 large Horizon Organic eggs, lightly beaten

1/4 cup sugar

2 T. cornstarch

1 tsp. vanilla

1 1/2 cups fresh or frozen whole blackberries, thawed

 

To strain yogurt, spoon yogurt into a strainer lined with paper towel, cheesecloth or a coffee filter and place strainer over a bowl. Refrigerate 8 hours or overnight. Much of the whey will drain from the yogurt, leaving behind a creamy concentrated yogurt. Preheat oven to 325 degrees. Prepare crust. Pulverize graham crackers in blender. In a small bowl combine graham cracker crumbs, sugar and finely chopped nuts. Add butter and mix well. Pat into the bottom and sides of an ungreased 9-inch pie pan. Reserve 1/4 cup mixture to garnish pie. Chill. Prepare filling. Mix lightly beaten eggs, yogurt cheese, sugar and cornstarch in large bowl using electric mixer on low speed. Stir in vanilla. Arrange blackberries in the bottom of the graham cracker crust. Spoon yogurt mixture over blackberries. Bake about 30 minutes, until center is set.

 

Yield: 8 servings

Calories: 289

Fat: 13g

Fiber: 2g

 

3 3/4 oz. Jello Chocolate Fat Free Pudding
1 1/2 C. Skim Milk
2 C. Cool Whip Lite (thawed)

Beat the pudding mix with a wire whisk into skim milk for 1 minute. Stir in cool whip lite. Spoon into 4 dessert dishes.

Yield: 4 servings
Calories: 104
Fat: 4.5g
Fiber: 0g

1/2 C. cake flour, sifted
3/4 tsp. baking powder
1/4 tsp. salt
3 eggs, separated
1/2 tsp. almond extract
1/4 tsp. vanilla extract
6 T. sugar

Preheat oven to 350 degrees. Sift together flour, baking powder, and saltsp. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 T. at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring T., measure and droop onto ungreased baking sheets, spacing 2 inches apartsp. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool.

Yield: 39 cookies
Serving Size: 3 cookies

Calories: 50
Fat: .9g
Fiber: 0g

3 egg whites
3 T. regular nonfat dry milk
1 tsp. vanilla
3 packets sugar substitute
1 envelope unflavored gelatin
1 C. rosé wine
3 packets sugar substitute
2 C. fresh or frozen blueberries, rinsed and drained

In a bowl beat egg whites until very stiff. Gradually beat in dry milk powder. Beat in vanilla and 3 packets of the sugar substitute, beating until mixture holds its shape. Spoon mixture into 8 3-inch tart pans. Spread mixture with the back of a spoon until the bottom and sides of tart pan are lined. Bake in a preheated slow oven (275 degrees F.) for 15 to 20 minutes or until golden brown. Cool on rack. In a saucepan, mix gelatin, wine and sugar substitute. Stir over low heat until gelatin is dissolved. Chill until syrupy. Stir in blueberries. Spoon mixture into cooled tart pans, mounding filling high. Chill until ready to serve. Note: Be sure to use a sugar substitute that can be heated without losing its sweetening abilities, like Splenda.

1 3/4 cups honey
1 cup strong coffee
1/2 cup currants, or raisins
3 T. brandy
1/4 cup applesauce
1 1/4 cups brown sugar, packed
1 cup egg substitute
3 1/2 cups flour
1 T. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. ginger
1 T. grated orange zest

In a saucepan, combine the honey and coffee, bring to a boil and cool. Soak currants in brandy. Preheat the oven to 350 degrees. In the bowl of an electric mixer, blend the applesauce, brown sugar and egg substitute. Combine the flour, baking powder, baking soda, salt and spices. Stir the dry ingredients alternately with the coffee into the egg mixture. Fold in the currants and orange zest. Spray Pam in two 9×5-inch loaf pans (or use non-stick pans). Pour the batter in and bake for 1 hour; the top will be sticky, but a toothpick inserted into the center should come out clean.

1 cup cake flour
1 1/2 C. superfine granulated sugar
1 1/4 C. egg whites (about 10 large eggs whites), at room temperature
1 1/4 tsp. cream of tartar
1/4 tsp. salt
1 tsp. vanilla extract
1/4 tsp. almond extract

Preheat the oven to 350°F. Sift the flour twice with 1/2 cup of the sugar. With an electric mixer on high speed, beat the egg whites, cream of tartar and salt until soft peaks form when the mixer is removed from the batter. Add half of the remaining sugar and beat for 1 minute. Add the remaining sugar, 2 T. at a time, beating after each addition. Stir in the vanilla and almond extract. Fold the flour and sugar mixture into the egg whites, 1/4 cup at a time, just until incorporated. Put the batter in an ungreased 10″ tube pan and bake until the cake is light golden brown and springy to the touch, about 1 hour. Invert the pan and let the cake cool completely before removing from the pan.

1/14 cake = 129 calories

3 C. white flour
1 1/2 C. whole wheat flour
2 tsp. baking soda
1 tsp. salt
2 C. mashed green bananas (unripe)
1 1/2 C. granulated sugar
1 1/2 C. brown sugar
3 tsp. vanilla
4 egg whites
1/2 pkg. Toll House morsels

Mix all ingredients together in mixer, adding chocolate chips last. Bake rounded tsp.fuls on greased cookie sheets at 375 degrees for 8 to 10 minutes.

2 1/2 C. flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. freshly ground black pepper
1 pinch salt
3 fresh oranges
3 large eggs
3/4 cup finely chopped candied ginger
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, ground ginger, pepper and salt. Finely grate 1 T. of zest from the oranges and set aside. Squeeze 4 T. of juice through a strainer and reserve. In a separate bowl, whisk the eggs, orange zest and juice together. Add this to the flour mixture along with the candied ginger and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Biscotti = 101 calories

1 1/2 C. flour
1/3 cup cocoa powder
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 pinch salt
3 large eggs
3/4 cup semisweet chocolate chips
3/4 cup white chocolate chips
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Cookies = 128 calories

2 1/2 C. flour
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1 pinch salt
3 large eggs
1 T. finely grated lemon zest
2 T. honey
1 cup crushed almonds
powdered sugar, for rolling

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk the eggs, lemon zest and honey together. Add this to the flour mixture along with the almonds and stir until a stiff dough forms. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

3 Biscotti = 101 calories

2-3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle)
1/2 cup packed brown sugar
2 tsp. baking powder
1 T. vegetable oil
1 tsp. vanilla extract
3 large eggs
Cooking spray

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

1 cookie 103 calories

1 (18.25-ounce) package light devil’s food cake mix
2 T. stick margarine or butter, softened
2 T. water
2 large egg whites
1 large egg
3/4 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer 2 minutes. Stir in chocolate chips. Drop by rounded T. 2 inches apart onto baking sheets coated with cooking spray. Bake at 350&176; for 10 minutes. Remove from pans; cool on wire racks. Store in an airtight container.

1 cookie; calories: 50

1 can pumpkin
1 C. Egg Beaters
1 C. 2% milk
1/2 C. Splenda
3 tsp. pumpkin pie spice

Mix all ingredients. Spray 8″ glass pan with oil. Fill with mix. Bake at 450 degrees for 20 minutes and 350 degrees for 40-50 minutes.

2 cups all-purpose flour
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 T. vegetable oil
1-1/2 tsp. vanilla extract
1 tsp. almond extract
1 large egg white
Cooking spray
1/4 cup sliced almonds, chopped

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky). Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm. Preheat oven to 375 degrees. Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375 degrees for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

1 cookie: calories: 49

3 T. poppy seeds
1 T. grated lemon zest
1/2 cup non-fat milk
1/3 cup canola oil
11/4 cups sugar, divided use
1 egg
2 tsp. vanilla extract
11/4 tsp. lemon extract
1/3 cup non-fat plain yogurt
2/3 cup unsweetened applesauce
21/4 cups all-purpose flour
11/8 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 egg whites
1/8 tsp. cream of tartar

Lemon Glaze:
1 cup confectioners’ sugar
2 T. fresh lemon juice
1 T. grated lemon zest

Combine the poppy seeds, lemon zest, and milk in a saucepan and bring to a boil. Remove from the heat and allow to stand for at least 1 hour. If possible, cover and refrigerate overnight for flavors to marry more completely. Preheat the oven to 350°F. Spray a 9-inch bundt pan with non-stick cooking spray and set aside. Combine the oil, 1 cup of the sugar, the egg, vanilla and lemon extracts, yogurt, applesauce, and poppy seed and milk mixture in a large bowl and mix well. In another bowl combine the flour, baking powder, baking soda, and salt and mix well. Slowly add the dry ingredients to the liquid ingredients and blend until smooth. Combine the egg whites and cream of tartar in a clean, non-plastic bowl and beat with an electric mixer at high speed until the egg whites are foamy. Gradually add the remaining 1/4 cup of sugar and continue to beat on high until the mixture is stiff but not dry. Fold the beaten egg whites into the batter, being careful not to overmix. Spoon the batter into the prepared pan and bake in the preheated oven for 35 minutes, or until it springs back when touched gently in the center. Remove from the oven and place on a wire rack to cool.. Combine all ingredients for the lemon glaze in a small bowl and beat until smooth. Remove the cake from the bundt pan by first gently loosening it from the sides of the pan and then turning it upside down onto a plate. Drizzle the lemon glaze over the top. To cut into 24 pieces, first cut the cake into quarters. Cut each quarter into 6 equal servings.

1/24th = 150 calories.

2 egg whites
1 tsp. cream of tartar
1 tsp. cinnamon
1 tsp. vanilla
1/2 C. unsweetened applesauce
2 packets Splenda
1/2 overripe banana-smashed
1 1/2 C. quick oats

Beat first three ingredients until light and creamy. Add remaining ingredients, and stir to mix well. Drop in mounds on baking sheet. Bake at 350 degrees until golden brown.

Cooking spray
1 T. sugar
3 T. all-purpose flour
3/4 cup 2% low-fat milk
1/4 cup sugar
1 tsp. grated orange rind
1/4 cup fresh orange juice
5 large egg whites (at room temperature)
1/4 tsp. cream of tartar
Dash of salt
2 T. sugar
1 tsp. powdered sugar

Preheat oven to 375 degrees. Coat a 1-1/2-quart soufflé dish with cooking spray; sprinkle with1 T. sugar. Set aside. Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 1/4 cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice; set aside. Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 2 T. sugar, 1T. at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish. Bake at 375 degrees for 40 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

1/4 = 160 calories

2 egg whites
1 tsp. Vanilla
1/2 tsp. cream of tartar
1/4 tsp. cinnamon
2 T. Splenda

Mix cream of tartar and egg whites; whip until soft peaks form, then add cinnamon and Splenda; beat until well-blended; spoon onto baking tray (I put down parchment paper first) bake at 350 until golden brown.

To make Meringue fruit cups., instead of spooning onto baking sheet, put meringue in a gallon sized zip lock bag and gently squeeze the air out. Twist top of bag to make a pastry style bag and snip off one of the corners. Pipe cookies onto sheet – start with a small circle, then build up sides to make a little handle-less basket. Bake at 350 for about 10 minutes or until golden brown. Remove from oven, fill C. with fruit, and enjoy.

Try other extracts in place of the Vanilla. Add a tsp. of unsweetened cocoa powder to give it a chocolate kick.

2 cups all-purpose flour
3/4 cup sugar
3/4 tsp. baking soda
1/4 tsp. salt
1/3 cup chunky peanut butter
1 tsp. vanilla extract
2 large eggs
2 large egg whites
Cooking spray

Preheat oven to 325. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended. Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325&176; for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300. Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300&176; for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Yield: 1-1/2 dozen
Serving size: 1 cookie

Calories: 122
Fat: 3.1 g
Fiber: 0.5 g

3/4 C. Arborio rice or medium-grain white rice
2 C. water
2 large firm but ripe Anjou pears, peeled, cored, cut lengthwise into 1/4-inch-thick slices
1/4 C. fresh lemon juice
4 T. sugar
1 tsp. grated lemon peel
1/8 tsp. ground nutmeg

Combine rice and 2 C. water in heavy medium saucepan. Bring to boil. Reduce heat; cover and simmer until rice is tender, about 18 minutes. Drain if necessary. Let cool slightly. Preheat oven to 400°F. Combine pears, lemon juice, 3 T. sugar and peel in large bowl; toss to blend. Stir in rice. Transfer mixture to 9-inch-diameter glass pie dish, spreading evenly. Sprinkle with nutmeg and 1 T. sugar. Bake until heated through, about 15 minutes. Spoon warm pudding into bowls.

1 cup granulated sugar
1 cup packed dark brown sugar
1/2 cup sliced almonds
1/3 cup vegetable oil
2 tsp. ground cinnamon
1 tsp. ground cloves
2 tsp. water
2 large egg whites
1 large egg
2-1/2 cups all-purpose flour
2 tsp. baking powder
Cooking spray

Preheat oven to 375°.Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 x 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375° for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. Cut each rectangle diagonally into (3/4-inch) slices.

Yield: 2 dozen
Serving Size: 1 Cookie

Calories: 98
Fat: 3 g
Fiber: 0.4 g

1/2 cup packed dark brown sugar
1/4 cup light butter
1 T. cold water
1 cup plus 2 T. all-purpose flour
2 T. cornstarch
1/2 tsp. ground cinnamon
1/8 tsp. salt
1/4 cup sliced almonds

Preheat oven to 375 degrees. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add water; beat well. Combine the flour, cornstarch, cinnamon, and salt. Add to sugar mixture; beat until well-blended. Gently press dough into a 4-inch disk; wrap in plastic wrap. Freeze 30 minutes. Remove plastic wrap. Roll to a 1/16-inch thickness on a lightly floured surface; cut with a 2-inch star cutter. The thinner you roll, the crispier the cookie. Place the cookies on a baking sheet; top with almonds. Bake at 375 degrees for 8 minutes or until cookies are crisp and edges are browned. Cool 30 seconds on pan. Remove from pan; cool on wire racks.

1 cookie calories: 25