Double Delicious (27 page)

• 1.
  Preheat the oven to 375°F. In a large bowl or zipper-lock plastic bag, mix the flours, baking soda, baking powder, and salt. In another large bowl mix the oil, sugar, eggs, egg whites, zests, applesauce, and extracts on low speed until smooth. Gradually add the flour mixture and mix until a smooth, soft dough forms. Stir in the cranberries.
  
• 2.
  Coat 3 baking sheets with nonstick cooking spray. Cut the dough in thirds. With floured hands, transfer each section of dough onto separate baking sheets. Form into two 10-inch logs.
  
• 3.
  Bake until the logs are firm to the touch, 15 to 20 minutes. Remove the logs from the baking sheets and, using a serrated knife, cut into ½-inch-thick slices. Return to the baking sheets, cut-side down, and bake 20 to 25 minutes more, until the cookies are crisp. Transfer to a wire rack to cool completely.
  

1 serving = 1 cookie Calories: 86, Carbohydrate: 15.5 g, Protein: 1.5 g, Total Fat: 2 g, Saturated Fat: 0 g, Sodium: 100 mg, Fiber: 1.5 g

Chocolate Biscotti

Chocolate and almonds are a match made in heaven! For so little chocolate these biscotti have a very rich, satisfying flavor.

Photograph “Oatmeal Raisin Cookies”.

Prep:
30 minutes

Total:
2½ hours

Yield:
Makes 40 cookies

• Nonstick cooking spray
  
• 1 cup all-purpose flour
  
• 1 cup whole-wheat pastry flour or white whole-wheat flour
  
• ½ cup unsweetened cocoa powder
  
• 1 teaspoon baking soda
  
• ¼ teaspoon salt
  
• ¾ cup firmly packed dark brown sugar
  
• ¼ cup
  carrot puree
  
• 1 large egg
  
• 2 large egg whites
  
• 2 teaspoons pure vanilla extract
  
• 2 teaspoons pure almond extract
  
• ½ cup slivered almonds
  
• ¼ cup bittersweet chocolate chips
  

TOPPING

• ¼ cup bittersweet chocolate chips
  
• 1 tablespoon trans-fat-free soft tub margarine spread
  

• 1.
  Preheat the oven to 300°F. Coat 2 large baking sheets with cooking spray. Set aside. Sift together both types of flour, cocoa powder, baking soda, and salt into a bowl. Set aside. In a large bowl, beat the sugar, carrot puree, egg, egg whites, and vanilla and almond extracts with an electric mixer on medium speed until smooth.
  
• 2.
  Reduce the speed to low and mix in the flour mixture until a soft dough forms, adding the almonds and chocolate chips when the dough is about half mixed.
  
• 3.
  On a floured surface, divide the dough in half. Form each half into a log 12 inches long. Transfer the logs to a prepared baking sheet, spacing them well apart, and pat to even the shapes.
  
• 4.
  Bake until almost firm to the touch, about 50 minutes—logs will spread during baking. Remove from the oven and let cool for 10 minutes. Leave the oven set at 300°F.
  
• 5.
  Using a spatula, carefully transfer the logs to a work surface. Using a serrated knife, cut logs on the diagonal into slices ½ to ¼ inch thick. Arrange the slices, cut-side down, on the baking sheets. Bake for 45 to 50 minutes more, until crisp, turning once. Transfer to a wire rack to cool completely.
  
• 6.
  Make the topping. Place chocolate chips in a small glass bowl with the margarine. Microwave on high for 40 to 50 seconds until the chocolate is melted. Stir well. Top each cookie with a teaspoonful of the chocolate mixture and smooth with a spoon.
  

Joy:
Using cocoa and bittersweet chocolate (instead of milk chocolate) gives these treats a little antioxidant boost, thanks to their high concentration of plant compounds called flavonoids.

1 serving = 1 cookie Calories: 70, Carbohydrate: 11 g, Protein: 1.5 g, Total Fat: 2.5 g, Saturated Fat: 1 g, Sodium: 55 mg, Fiber: 1 g

Frozen Banana Pops

Anyone can make these—no cooking skills required! This is such a fun activity to do with your kids.

QUICK!

Prep:

15 minutes

Total:

1 hour 15 minutes (including chill time)

Yield:

8 banana pops

• 8 wooden ice-pop sticks or 4-inch wooden skewers
  
• 4 bananas, peeled and halved
  
• ¹
  /
  ₃
  cup bittersweet chocolate chips
  
• 4 teaspoons trans-fat-free soft tub margarine spread
  
• ¼ cup unsweetened shredded coconut
  
• ¼ cup crushed whole-grain cereal, such as whole-grain crisped rice (optional)
  
• 2 tablespoons flaxseed meal
  

• 1.
  Insert an ice-pop stick or wooden skewer into the flat end of each banana. Place the chocolate chips and margarine in a glass 1-cup measuring cup. Microwave 40 to 50 seconds on high, uncovered, until the margarine is melted and the chips are completely melted. Stir to combine the chocolate and margarine.
  
• 2.
  Mix the coconut, cereal, and flaxseed meal on waxed paper with your fingertips. Dip the bananas into the melted chocolate. Immediately roll in coconut topping. Place the bananas on a 12 x 16-inch sheet of waxed paper.
  
• 3.
  Once all the bananas are dipped, fold the waxed paper in half to cover and wrap in aluminum foil. Freeze until solid, about 1 hour, before serving. These keep up to 2 months in the freezer in an airtight container.
  

Shepherd:

I like mine crunchy with brown rice cereal!

Julian:

I’m rolling mine in coconut.

1 serving = 1 pop (½ banana)

Calories: 139, Carbohydrate: 19 g, Protein: 2 g, Total Fat: 7.5 g, Saturated Fat: 3.5 g, Sodium: 25 mg, Fiber: 3 g

Carrot Orange Pops

When I make fresh-squeezed orange juice it turns sour after a couple of days. That’s why I came up with this recipe—to use up the extra and freeze it while the nutrients are still at their best.

QUICK!

Prep:

5 minutes

Total:

2 hours 5 minutes (including chill time)

Yield:

Makes 6 ice pops

• 1½ cups 100% orange juice
  
• ½ cup
  carrot puree
  
• 1 ice-pop mold
  
• 6 wooden ice-pop sticks
  

• 1.
  Whisk the orange juice and the carrot puree until smooth. Divide the liquid between the ice-pop molds. Insert the ice-pop sticks or handles.
  
• 2.
  Freeze at least 2 hours until firm.
  

Sascha:

I can make these all by myself.