Double Delicious (25 page)

Yield:

Makes 50 cookies

• Nonstick cooking spray
  

FILLING

• 2 tablespoons reduced-fat cream cheese, at room temperature
  
• 2 tablespoons confectioners’ sugar
  
• 2 tablespoons
  yellow squash puree
  
• Zest of 1 lemon (about 1 teaspoon)
  
• 1 teaspoon pure lemon extract
  

COOKIES

• 1¼ cups whole-wheat pastry flour
  
• ¼ cup flaxseed meal
  
• 1 teaspoon baking soda
  
• ¼ teaspoon salt
  
• ¾ cup trans-fat-free soft tub margarine spread
  
• 1 cup granulated sugar
  
• 1 tablespoon lemon zest
  
• 1 teaspoon lemon juice
  

• 1.
  Coat 3 baking sheets with cooking spray. Make the filling. In a large bowl, beat the cream cheese and confectioners’ sugar with an electric mixer until smooth and creamy. Beat in the squash puree, lemon zest, and extract. Refrigerate.
  
• 2.
  Make the cookies. In a large bowl mix the flour, flaxseed meal, baking soda, and salt until well combined. In a separate bowl, mix the margarine, sugar, zest, and juice with a wooden spoon until just combined. Stir in the flour mixture. Divide the dough into 3 pieces and shape into disks. Wrap in plastic wrap and refrigerate for 1 hour.
  
• 3.
  Roll out each disk between plastic wrap. Cut with a 2-inch cookie cutter. Transfer to the baking sheets. Repeat with the remaining dough.
  
• 4.
  Bake until the cookies begin to brown around the edges and become firm to the touch, 7 to 10 minutes. Leave on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  
• 5.
  Spread ½ teaspoon of the filling on half the cookies. Top with the remaining cookies.
  

1 serving = 2 cookies

Calories: 113, Carbohydrate: 14 g, Protein: 1 g, Total Fat: 6 g, Saturated Fat: 1 g, Sodium: 150 mg, Fiber: 1 g

Lemon Bars

The Seinfelds love lemon, specifically these lemon bars. The whole-grain crust is a healthy twist on the classic recipe, as is the low-fat topping. But they still have the same luscious flavor as the full-fat version, I’m happy to report.

Prep:
30 minutes

Total:
1 hour 45 minutes

Yield:
Makes 12 bars

CRUST

• Nonstick cooking spray
  
• ½ cup whole-wheat pastry flour
  
• 2 tablespoons flaxseed meal
  
• 1 tablespoon granulated sugar
  
• Pinch of salt
  
• Pinch of ground cinnamon
  
• 3 tablespoons trans-fat-free soft-tub margarine spread, frozen
  

FILLING

• ¾ cup granulated sugar
  
• ¼ cup whole-wheat flour
  
• ¼ teaspoon salt
  
• 1 tablespoon plus 2 teaspoons finely grated lemon zest
  
• 2 teaspoons finely grated orange zest
  
• 5 large eggs
  
• 1 cup fresh lemon juice
  
• ½ cup
  cauliflower puree
  
• ½ cup nonfat (skim) milk
  
• 2¼ tablespoons cornstarch
  
• 2 teaspoons confectioners’ sugar for dusting (optional)
  

• 1.
  Preheat the oven to 350°F. Lightly spray an 8 x 12-inch ceramic or glass baking dish. In a food processor, combine the flour, flaxseed meal, granulated sugar, salt, and cinnamon. Pulse briefly until blended. Add the margarine and pulse about 8 to 10 times, until the dough forms moist crumbs and sticks together when pressed. The dough should look crumbly. Do not overwork—otherwise the crust will be tough.
  
• 2.
  Press the dough into the bottom of the prepared baking dish, using a rubber spatula and not your fingers. Bake the crust until pale golden, 20 to 25 minutes. Transfer the pan to a wire rack and let the crust cool completely. Reduce the oven temperature to 325°F.
  
• 3.
  To make the filling, whisk together the sugar, flour, salt, lemon and orange zest in a large bowl. Add the eggs, lemon juice, cauliflower puree, milk, and cornstarch. Carefully pour the mixture over the baked crust. Bake until the filling is set but still jiggles slightly when the dish is gently shaken, about 35 to 40 minutes.
  

1 serving = 1 bar

(including confectioners’ sugar for dusting)
Calories: 157, Carbohydrate: 24 g, Protein: 4 g, Total Fat: 5 g, Saturated Fat: 1 g, Sodium: 140 mg, Fiber: 2 g

• 4.
  Transfer the dish to the wire rack and let cool for about 30 minutes. Run the tip of a small knife along the inside of the dish to loosen the bars from the sides of the pan, then cool completely.
  
• 5.
  Cut into 12 small rectangles. Using a spatula, carefully remove the bars from the dish. Just before serving, sift a dusting of confectioners’ sugar over the bars, if desired.
  

ZEST IT UP!

L
emon, lime, or orange zest is a wonderful way to add instant flavor to anything from cookies to soups to salads without adding calories, fat, sodium, or sugar. The oils in the rind pass on a gorgeous, fresh flavor.

The best tool to get long, threadlike strands is a zester. But you can use a cheese grater, paring knife, or vegetable peeler and finely chop the peel. Just make sure you get only the zest and as little of the bitter white pith as possible. If you can, choose organic fruit that hasn’t been treated with dye or wax.

Other Mothers Know Best!

Orli, mother of Scarlet (5) and Kate (7):

Whole-wheat couscous is one of my standbys. It’s a mild-flavored source of good whole grains that everyone likes, and it takes no effort to prepare. Just boil water, throw in the couscous, remove from the heat, and let steep for a few minutes until the water is absorbed. It’s that easy. It makes a great side dish, or is perfect with a little tomato sauce or steamed veggies on top. My kids eat it cold for lunch the next day with raisins, chopped apple, and a sprinkling of toasted nuts.

I got my kids to eat quinoa by lightly toasting it before cooking. Just a few moments in a dry skillet gives it a wonderfully nutty flavor they really love. Works with barley, too.

Blythe’s Thumbprint Cookies

This is a lovely nondairy/wheat-free dessert recipe given to me by my friend’s mother. They take no time to prepare and bake.

Shown here with Ginger Cookies and Fig Bars (recipes “Ginger Cookies” and “Fig Bars”).

QUICK!

Prep:

20 minutes

Total:

50 minutes

Yield:

Makes 48 cookies

• ½ cup ground almonds
  
• 1½ cups barley flour
  
• ½ cup pure maple syrup
  
• ½ cup canola oil
  
• 1 teaspoon pure vanilla extract
  
• ¼ teaspoon salt
  
• ½ cup strawberry, apricot, or any fruit jam
  
• Nonstick cooking spray
  

• 1.
  Preheat the oven to 350°F. Place the almonds, barley flour, maple syrup, canola oil, vanilla, and salt in a large bowl. Beat on low speed until well combined and then mix on high for 30 seconds until texture becomes fluffy.
  
• 2.
  Coat 2 large baking sheets with nonstick spray. Drop 12 tablespoonfuls of dough, 1 inch apart, onto each baking sheet. Press the center of each cookie with your thumb. Fill each cookie with ½ teaspoonful of jam.
  
• 3.
  Bake until the edges are lightly browned, 10 to 15 minutes. Repeat with the remaining dough. Transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
  

Jessica:

I make these cookies really small because I find they are crispier and the kids think they are very cute that way.

1 serving = 2 cookies

Calories: 120, Carbohydrate: 16 g, Protein 1.5 g, Total Fat: 6 g, Saturated Fat: 0 g, Sodium: 25 mg, Fiber: 1 g

Ginger Cookies

I love how soft and sweet these cookies are! Fall and winter are the usual seasons for Ginger Cookies, but I make them year-round.

Photograph “Blythe’s Thumbprint Cookies”.

QUICK!

Prep:

20 minutes

Total:

40 minutes

Yield:

Makes 60 cookies

• 1 cup whole-wheat flour
  
• 1¼ cups all-purpose flour
  
• 4 teaspoons allspice
  
• 4 teaspoons ground ginger
  
• 2 teaspoons cinnamon
  
• ½ teaspoon salt
  
• 1½ teaspoons baking soda
  
• 1 cup granulated sugar
  
• ¾ cup canola oil
  
• ½ cup
  pureed pumpkin
  (solid-pack pumpkin in a can), at room temperature
  
• 1 large egg
  
• 1 teaspoon pure vanilla extract
  
• ¹
  /
  ₃
  cup molasses
  
• 1 cup canned black beans, rinsed and pureed