Healthy Recipes


LOW FAT PEAR-CRANBERRY STRUDEL

This pear-cranberry strudel makes a great holiday or weeknight dessert. The beauty of phyllo, or filo, dough is that it's low fat, has no saturated or trans fat, and no cholesterol, making it a terrific alternative to regular pastry. It's light, crisp and flaky, and so long as you use butter-flavored cooking spray between layers rather than real melted butter, it's a perfect low fat choice for pies, tarts and, of course, strudels. The single tablespoon of sugar is an acceptable amount for a strudel of this size, although substitution could be made using Sweet 'n Lo® (1 1/2 packets = 1 tablespoon).

INGREDIENTS:


  • 2 ripe pears, peeled, cored and chopped
  • 2 tsp lemon juice
  • 1/2 cup dried cranberries
  • 1 tablespoon sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 sheets 9-inch by 14-inch phyllo dough, thawed
  • Butter-flavored cooking spray

PREPARATION:

1. Preheat oven to 350 degrees. Spray a cookie sheet with nonstick cooking spray or lay a silicone baking mat inside.
2. Place chopped pears in a medium bowl with lemon juice, cranberries, sugar, cinnamon and nutmeg. Stir well.
3. Place one phyllo sheet on cookie tray and spray with butter-flavored cooking spray. Repeat with next four sheets. Lay final sheet on top.
4. Spoon filling along length of dough sheets, leaving a border of at least 1 inch from the edges.
5. Tuck in the short ends and roll the strudel.
6. Bake seam side down for 25 minutes or until golden.

Serves 4.

Per Serving: Calories 168, Calories from Fat 12, Total Fat 1.4g (sat 0.3g), Cholesterol 0mg, Sodium 83mg, Carbohydrate 37.6g, Fiber 3.3g, Protein 1.5g

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DIED AND WENT TO HEAVEN CHOCOLATE CAKE

INGREDIENTS:


  • 1 3/4 cups all-purpose flour
  • 1/2 cup SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup SPLENDA® Brown Sugar Blend
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups low-fat buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup hot strong black coffee

PREPARATION:

1. Preheat oven to 350 degrees F. Grease cake pan or bundt with non-stick no-fat cooking spray, set aside.
2. Blend flour, SPLENDA® Granulated Sweetener, SPLENDA® Brown Sugar Blend, baking powder, baking soda, cocoa powder and salt in large mixing bowl.
3. Combine buttermilk, oil, eggs, vanilla extract, and coffee in a small bowl.
4. Add flour to mixture, using an electric mixer on medium speed, mix until smooth (about 2 minutes).
5. Pour batter into cake pan or bundt pan.
6. Bake for 35 minutes, until an inserted toothpick in center of cake comes out clean. Let cool in pan for 5 minutes.

Exchanges per Serving: 2 Starches, 2 Fats