Kristen's Recipes

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.

4 Over ripe bananas
1 Over ripe pear
5 Egg whites
2 tsp ground clove
1 T. cinnamon
2 packets Splenda
1 T. vanilla
3 cups cooked rice

Preheat oven to 375. In a blender blend your egg whites until light. Pour into a separate bowl. In the blender blend bananas and pear until almost a thick liquid. Add back in egg whites whip until mixed. Add spices and Splenda. Pour into a big bowl and add rice. Mix Well. Pour into a round, Teflon coated cake pan. Sprinkle cinnamon on top for appearance. Bake 1 hour. Let cool. Enjoy warm from the oven, cold or nuked.

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