Double Delicious (22 page)

I don’t know about you but I always have bananas in my house—and quite often they are turning brown. So I love using them to make this very simple dessert. The recipe couldn’t be easier and my kids love making the dough into interesting shapes.

Prep:

30 minutes

Total:

4 hours 50 minutes (including chill time)

Yield:

Makes 24 tarts

DOUGH

• ½ cup trans-fat-free soft tub margarine spread
  
• ¾ cup granulated sugar
  
• 2 large egg whites
  
• 2 teaspoons pure vanilla extract
  
• 1¼ cups whole-wheat pastry flour, plus ¼ cup to roll out the dough
  
• 1¼ cups all-purpose flour
  
• 1 teaspoon baking powder
  
• ¼ teaspoon salt
  
• ½ cup fat-free sour cream
  
• Nonstick cooking spray
  

FILLING

• 3 large ripe bananas, cut into ¼-inch-thick slices
  
• ½ cup bittersweet chocolate chips
  

• 1.
  To make the dough, place the margarine, sugar, egg whites, and vanilla in a large bowl and beat with an electric mixer on medium speed. Sprinkle both types of flour, the baking powder, and salt over the margarine mixture. On low speed, beat until small crumbs start to form, about 1 minute. Add the sour cream and mix on low speed until a soft dough forms.
  
• 2.
  Divide the dough into 2 equal portions. Shape each into a ball, then flatten into disks. Wrap in plastic wrap and refrigerate 3 to 4 hours or overnight. Let the dough soften slightly at room temperature before continuing.
  
• 3.
  Preheat the oven to 350°F. Coat 2 large baking sheets with cooking spray. On a work surface lightly sprinkled with the ¼ cup extra flour, roll out each disk into a ¼-inch-thick circle. Using a 2-inch round biscuit cutter or drinking glass, cut circles from the dough. Reroll the dough scraps and repeat.
  

1 serving = 1 tart

Calories: 151, Carbohydrate: 24 g, Protein: 2.5 g, Total Fat: 5.5 g, Saturated Fat: 1 g, Sodium: 95 mg, Fiber: 2 g

• 4.
  Transfer the tarts to the baking sheets and dot the center of each tart with 2 to 3 slices of banana and a ½ teaspoon of chocolate chips (about 3 to 4 chips) on one side of the circle. Fold the dough over and press the edges together with your fingertips.
  
• 5.
  Bake until the tarts are lightly browned and the dough is firm, 15 to 18 minutes.
  
• 6.
  Allow to cool completely on a wire rack before tasting—the filling will be hot. Cool completely before refrigerating in an airtight container for up to 3 days.
  

Julian:

Can I have a banana tart?

Jerry:

I finished them!

Jessica:

You finished all of them?

Other Mothers Know Best!

Toby, mother of Cleo (9) and Wilson (7):

I’m still surprised at how carrot and sweet potato “fries” get gobbled up the minute they’re out of the oven. The thinner you cut them, the better—mix as many carrots and/or sweet potatoes as you can get on your roasting pan—but give them space. Spritz with cooking spray, sprinkle with sea or kosher salt, and roast in a preheated oven at 400ºF for about 20 minutes, shoveling them around halfway through. They’re done when they’re carmelized and crispy-looking. I like making onion rings the same way—also sweet and tasty and good with any kind of meat.

Chocolate Peanut Butter Pie

This is the ultimate dessert! Peanut butter, graham crackers, and chocolate are all favorite treats in our house. If you are careful with your portion size, you can feel guilt-free about this healthier version of a beloved classic!

QUICK!

Prep:

20 minutes

Total:

2 hours 20 minutes (including chill time)

Yield:

Serves 12

• 1½ cups reduced-fat honey graham cracker crumbs
  
• 3 tablespoons trans-fat-free soft tub margarine spread, melted
  
• 2 cups nonfat (skim) milk
  
• ¼ cup cornstarch
  
• ¹
  /
  ₃
  cup granulated sugar, plus 3 tablespoons
  
• ¼ teaspoon salt
  
• 1 large egg
  
• 1 large egg white
  
• 1 tablespoon pure vanilla extract
  
• ½ cup
  yellow squash puree
  
• ½ cup natural peanut butter (creamy)
  
• 1 tablespoon unsweetened cocoa powder
  
• 2 tablespoons shaved chocolate or chopped peanuts, for garnish (optional)
  

• 1.
  Preheat the oven to 350°F. In a medium bowl, combine the graham cracker crumbs and margarine. Pour into a 9-inch pie plate and press the crumb mixture into the bottom and sides of the plate to form an even crust. Bake for 5 minutes, or until golden brown. Set aside to cool.
  
• 2.
  In a large saucepan over medium heat, whisk together the milk, cornstarch, 3 cup of sugar, salt, egg, and egg white. Stir occasionally. When the mixture begins to thicken, stir constantly to avoid lumps. Turn off the heat when the mixture comes to a boil and has reached a pudding consistency.
  
• 3.
  Add the vanilla extract and squash puree. Pour half of the mixture into a medium bowl. Make the peanut butter layer by adding the remaining 3 tablespoons of sugar and peanut butter to one-half of the mixture and stirring to incorporate. Add the cocoa powder to the other half of the milk mixture to make the chocolate layer.
  
• 4.
  Pour the chocolate mixture into the pie crust, then top with the peanut butter layer. Cover with plastic wrap and refrigerate, at least 2 hours, until set. Garnish with shaved chocolate or peanuts.
  

Sascha:

My dad and I love to eat this together.

Calories: 219, Carbohydrate: 27 g, Protein: 6 g, Total Fat: 9.5 g, Saturated Fat: 1.5 g, Sodium: 225 mg, Fiber: 1 g

Whoopie Pies

I had to include this family favorite. No, it is NOT APPROVED BY JOY BAUER. But it’s very important that we all feel we can indulge (in moderation) once in a while. I cut these in half for my kids and we all share them.

Prep:
25 minutes

Total:
40 minutes

Yield:
Makes 16 pies

CAKES

• 1 cup all-purpose flour
  
• 1 cup whole-wheat pastry flour
  
• ½ cup unsweetened cocoa powder
  
• 1 teaspoon baking soda
  
• ½ teaspoon baking powder
  
• ¼ teaspoon salt
  
• ½ cup light olive oil
  
• 1¼ cups packed brown sugar
  
• 2 egg whites
  
• ½ cup
  spinach puree
  
• 2 teaspoons pure vanilla extract
  
• ½ cup low-fat (1%) buttermilk
  
• Nonstick cooking spray