Healthier Chocolate Chip Cookies
1 3/4 c. organic unbleached un-enriched all natural white flour
1/2 c. organic whole wheat flour
1 tsp. baking soda
1/2 tsp. coarse sea salt
1/2 c. organic unsweetened applesauce
1/2 c. Low-fat margarine or buttery spread
1/2 c. white sugar (can also use 1/2 c. Splenda)
3/4 c. brown sugar or preferred= organic Sucanat (available at Whole Foods or other natural food stores; some mainline stores carry it also)
2 tsp. vanilla
1 c. semi-sweet chocolate chips
Optional: 1/2 c. chopped walnuts or almonds
1/4 c. ground flax seeds
DIRECTIONS: Set oven to 375 degrees. Mix flours, baking soda and sea salt (and optional ground flax seed) – set aside. Mix applesauce, butter spread, sugar, sucanat and vanilla in large bowl. Add dry ingredients to wet mixture, mix in chocolate chips and nuts. Drop by teaspoonfuls and bake on greased cookie sheet for 9 minutes. Makes 2 ½ to 3 dozen.
Healthy Oatmeal Chocolate Chip Cookies
¼ c applesauce
2 Tb. lite butter or margarine (no transfats)
1/3 white sugar
½ brown sugar
1 egg
1 tsp. vanilla extract
1 c whole wheat flour
¾ tsp. salt
1 tsp. baking soda
1 tsp cinnamon
¼ c wheat bran
1-2 Tb flaxseeds
¾ c quick oats
¾ dark chocolate chips or crushed chocolate bar
Preheat oven to 350 degrees. Beat together applesauce, butter, sugar, and brown sugar. Beat in egg and vanilla. In a separate bowl, stir together flour, baking soda, salt, cinnamon, wheat bran and flaxseeds. Stir flour mixture into first mixture and mix well. Then stir in oats, followed by the chocolate chips. Place rounded teaspoon-full dough 2” apart on ungreased cookie sheet. Bake 10-12 minutes.
Rainbow Fruit Pops
1 1/2 cups fresh or frozen blackberries, thawed
1 tablespoon sugar
1 cup sliced peeled peaches
1 1/2 cups cubed honeydew melon
Dash of salt
Directions:
1. Place blackberries and sugar in blender, and process until smooth. Strain the mixture through a fine mesh sieve into a bowl; discard solids. Set blackberry puree aside. Puree the peaches in blender; set aside. Puree honeydew and salt; set aside.
2. Spoon 2 tablespoons blackberry mixture into each of 6 (3 ounce) ice-pop molds. Layer on 2 tablespoons peach puree. Spoon 2 tablespoons honeydew puree on top of peach layer.
3. Place sticks in center of molds. Freeze 6 hours or until thoroughly frozen. (Serving size: 1 fruit pop)
Calories 50 (5% from fat); Fat 0g; Cholesterol 0mg; Protein 1g; Carbohydrate 12g; Sugars 9g; Fiber 3g; Iron 0mg; Sodium 8mg; Calcium 15mg.
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