peanut butter chocolate bars
Peanut Butter Chocolate Bars
20% calorie reduction from traditional recipe
1/2 cup stick butter or margarine, softened
1 cup Equal? Spoonful*
1/3 cup firmly packed brown sugar
1/2 cup 2% milk
1/2 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
3/4 cup quick oats, uncooked
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup mini semi-sweet chocolate chips
*May use 24 packets Equal? sweetener
Beat butter, Equal? and brown sugar until well combined. Stir in milk, peanut butter, egg and vanilla until blended. Gradually mix in combined flour, oats, baking soda and salt until blended. Stir in chocolate chips. Spread mixture evenly in well-sprayed 13 x 9-inch baking pan. Bake in preheated 350 degree F oven 23 to 25 minutes. Cool completely in pan on wire rack. Cut into squares; store in airtight container at room temperature.
Makes 48 bars
Nutrition information per serving (1 bar): 68 calories; 1g protein; 7g carbohydrate; 3g sugar; 4g fat; 2g saturated fat; 10mg cholesterol; 42mg sodium; 1g fiber
Food exchanges: 1/2 starch, 1/2 fat
Everything has got a moral if you can only find it. — Lewis Carroll
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peach almond upside-down cake
Peach Almond Upside-Down Cake
40% calorie reduction from traditional recipe
1 can (15 ounces) sliced peaches in light syrup, undrained
3 tablespoons apricot spreadable fruit
1 tablespoon stick butter or margarine, melted
1 tablespoon reserved peach syrup
1/4 cup Equal? Spoonful*
2 tablespoons sliced toasted almonds
6 tablespoons stick butter or margarine, softened
1 cup Equal? Spoonful**
2 eggs
3/4 teaspoon almond extract
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/3 cup buttermilk
1/3 cup reserved peach syrup
*May substitute 6 packets Equal? sweetener
**May substitute 24 packets Equal? sweetener
Drain peaches reserving syrup. Combine spreadable fruit, melted butter, 1 tablespoon reserved peach syrup and 1/4 cup Equal? Spoonful in bottom of 9-inch round cake pan. Cut peach slices horizontally in half. Arrange slices in concentric circles over butter mixture. Sprinkle with almonds.
Beat butter, 1 cup Equal? Spoonful, eggs and almond extract with electric mixer until blended.
Combine cake flour, baking powder and soda, salt and cinnamon. Add to butter mixture alternately with buttermilk and 1/3 cup reserved peach syrup, beginning and ending with dry ingredients. Mix well after each addition. Spread batter over peach slices in pan.
Bake in preheated 350 degree F oven 20 to 25 minutes or until wooden pick inserted in center comes out clean. Let stand a few minutes, then invert onto serving plate. Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving: 244 cal., 5 g pro., 29 g carb., 12 g fat, 80 mg chol., 247 mg sodium
Food exchanges: 1 fruit, 1 starch, 2 fat
To err from the right path is common to mankind. — Sophocles
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easy strawberry smoothies
Easy Strawberry Smoothies
49% calorie reduction from traditional recipe
1 cup plain nonfat yogurt
1/4 cup fat-free milk
6 tablespoons Equal? Spoonful*
3 cups frozen unsweetened strawberries
1 cup ice cubes
*May substitute 9 packets Equal? sweetener
Combine yogurt, milk and Equal in blender container. With blender running, add berries, a few at a time, through opening in lid. Blend until smooth.
Add ice cubes, one at a time, through opening in lid, blending until slushy. Pour into glasses and serve immediately.
Makes 4 servings
Nutrition information per serving (6 ounces): 80 cal., 5 g pro., 16 g carb., 0 g fat, 2 mg chol., 60 mg sodium
Food exchanges: 1/2 milk, 1/2 fruit
Love is the flower of life, and blossoms unexpectedly and without law, and must be plucked where it is found, and enjoyed for the brief hour of its duration. — D. H. Lawrence
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cranberry-lime margarita punch
Cranberry-Lime Margarita Punch
23% calorie reduction from traditional recipe
6 cups water
1 container (12 ounces) frozen cranberry juice cocktail
1/2 cup fresh lime juice
1/4 cup Equal? Spoonful*
2 cups ice cubes
1 cup diet ginger ale or tequila
1 lime, sliced
*May substitute 6 packets Equal? sweetener
Combine water, cranberry juice, lime juice and Equal? in punch bowl; stir until Equal dissolves.
Stir in ice cubes, diet ginger ale and sliced lime; garnish with fresh cranberries if desired.
Makes 10 servings.
Nutrition information per serving: 87 cal., 0 g pro., 23 g carb., 0 g fat, 0 mg chol., 9 mg sodium
Food exchanges: 1 1/2 fruit
Magnificent promises are always to be suspected. — Theodore Parker
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thumbprint cookies
Thumbprint Cookies
1/3 cup brown sugar
1/2 cup (1 stick) butter
1 egg yolk
1/2 teaspoon vanilla extract
1 cup flour
1/4 teaspoon salt
Maraschino cherries
Cream together the brown sugar, butter, egg yolk and vanilla extract. Stir in flour and salt. Roll into small balls. Dip in slightly beaten egg white. Roll in 3/4 cup chopped nuts. Bake at 375 degrees F for 5 minutes on an ungreased cookie sheet.
Remove from oven and indent each cookie with your thumb. Top with 1/2 maraschino cherry. Bake 8 to 10 minutes longer.
Makes about 36.
Think not disdainfully of death, but look on it with favor for even death is one of the things that Nature wills. — Marcus Aurelius Antoninus
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apple cranberry streusel pie
Apple Cranberry Streusel Pie
3% calorie reduction from traditional recipe
Pie Filling
Pastry for single-crust 9-inch pie
1 cup Equal Spoonful*
1 tablespoon cornstarch
1 1/2 cups fresh or frozen, thawed cranberries
1 cup apple cider or unsweetened apple juice
1/4 cup Equal Spoonful**
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
14 teaspoon salt
5 cups sliced, cored, peeled Granny Smith or other
baking apples (about 5 medium)
Streusel Topping
1/4 cup quick or old-fashioned oats, uncooked
3 tablespoons all-purpose flour
1/2 cup Equal Spoonful***
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cold stick butter or margarine, cut into pieces
*May substitute 24 packets Equal sweetener
**May substitute 6 packets Equal sweetener
***May substitute 12 packets Equal sweetener
For Pie Filling, roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge.
Combine 1 cup Equal Spoonful and cornstarch in small saucepan. Stir in cranberries and apple cider. Heat to boiling; reduce heat. Simmer, stirring constantly, until thickened, about 1 minute.
Combine 1/4 cup Equal Spoonful, cinnamon, nutmeg and salt; sprinkle over apples in large bowl. Toss to coat. Pour cranberry mixture over apples and mix gently. Arrange fruit in pie pastry.
For Streusel Topping, combine oats, flour, 1/2 cup Equal Spoonful, cinnamon and nutmeg in small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit in pie pastry.
Bake pie in preheated 400 degree F oven 50 to 60 minutes or until pastry is golden and apples are tender. Cover pie loosely with aluminum foil during last 20 to 30 minutes of baking time if browning too quickly. Cool on wire rack. Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving (1/8 pie): 227 calories; 2g protein; 33g carbohydrate; 14g sugar; 11g fat; 6g saturated fat; 20mg cholesterol; 151mg sodium; 3g fiber
Food exchanges: 1 fruit, 1 starch, 2 fat
Do no dishonour to the earth least you dishonour the spirit of man. — Henry Beston
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cream cheese and jelly cookies
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Believe in yourself Have faith in your abilities Without a humble but reasonable confidence in your own powers you cannot be successful or happy — Norman Vincent Peale
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tuscan bean salad with gorgonzola bruschetta
Tuscan Bean Salad with Gorgonzola Bruschetta
21% calorie reduction from traditional recipe
Bruschetta
1/2 cup (2 ounces) crumbled Gorgonzola cheese
2 teaspoons olive oil
1/4 teaspoon coarsely ground black pepper
16 slices French baguette (1 pound loaf)
Salad
2 cans (19 ounces each) cannelloni beans, rinsed, drained*
2 medium fennel bulbs, thinly sliced (optional)
4 medium plum tomatoes, diced
3 cloves garlic, minced
3/4 cup light or fat free mayonnaise
3/4 cup white wine vinegar
1/4 cup Equal? Spoonful**
3 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 package (10 ounces) mixed salad greens
*Canned Great Northern Beans may be substituted for cannelloni beans
**May substitute 6 packets Equal sweetener
Heat oven to 350 degrees F.
Combine Gorgonzola, olive oil and 1/4 teaspoons black pepper. Spread on bread slices. Place on baking sheet and bake 10 to 15 minutes, until edges are golden.
Meanwhile, combine beans, fennel, tomatoes and garlic in a large bowl.
Whisk together mayonnaise, vinegar, Equal , mustard, salt and 1/4 teaspoon pepper. Toss greens with enough of mayonnaise mixture to coat. Place greens in center of large serving platter. Toss bean mixture with remaining dressing. Place over greens. Place bruschetta around edges of platter.
Makes 16 servings
Nutrition information per serving: 181 cal., 7 g pro., 28 g carb., 7 g fat, 7 mg chol., 701 mg sodium
Food exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 fat
Laziness may appear attractive, but work gives satisfaction. — Anne Frank
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apple streusel pie
Apple Streusel Pie
31% calorie reduction from traditional recipe
Pastry for single-crust 9-inch pie
3/4 cup Equal? Spoonful*
2 tablespoons cornstarch
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
6 cups sliced, cored and peeled Granny Smith apples
(about 6 medium)
1/2 cup all-purpose flour
1/2 cup Equal? Spoonful**
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons stick butter or margarine, melted
1/2 cup chopped nuts
*May substitute 18 packets Equal sweetener
**May substitute 12 packets Equal sweetener
Roll pastry on floured surface into circle 1-inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim and flute edge.
Combine 3/4 cup Equal? Spoonful, cornstarch, lemon juice, 3/4 teaspoon cinnamon, 1/4 teaspoon salt and nutmeg. Sprinkle over apples in large bowl and toss. Spoon apples into pie crust.
Combine flour, 1/2 cup Equal Spoonful, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Stir in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake in preheated 375 degree F oven 45 to 55 minutes or until apples are tender and crust is golden. Cool on wire rack.
Makes 8 servings.
Nutrition information per serving: 275 cal., 3 g pro., 33 g carb;, 16g fat, 20 mg chol., 223 mg sodium
Food exchanges: 1 starch, 1 fruit, 3 fat
We need men who can dream of things that never were. — John F. Kennedy
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mango key lime pound cake
Mango Key Lime Pound Cake
40% calorie reduction from traditional recipe
Key Lime Cream
1 package (8 ounces) reduced fat cream cheese, softened
1 1/4 cups frozen light whipped topping, thawed
1/2 cup Equal? Spoonful*
1/4 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon vanilla
1 package (10 3/4 ounces) frozen reduced fat or fat free pound cake, thawed
1 large ripe mango, peeled, thinly sliced
*May substitute 12 packets Equal sweetener
For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal , lime juice and peel and vanilla until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.
Makes 8 servings
Nutrition information per serving: 218 cal., 5 g pro., 33 g carb., 7 g fat, 16 mg chol., 214 mg sodium
Food exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 fat
The hardest job for a politician today is to have the courage to be a moderate. Its easy to take an extreme position. — Hubert Humphrey
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