Jello-Filled Cantaloupe

What a fun healthy treat for kids! I took a cantaloupe, halved it, removed the seeds and then filled it with jello and strawberries. I used Knox brand gelatin and white grape juice (and followed the recipe for "Knox Blocks" on the package, using just one packet of gelatin), but dyed it red because my daughter really wanted red jello. Once the gelatin was dissolved, I added frozen sliced strawberries (which really added to the flavor). Then, before pouring the mixture into the prepared cantaloupe halves, I chopped a little off the bottom of the cantaloupe to help it stand flat. Refrigerated until set, sliced it and enjoyed a fun family treat!

Orange Coffee Cake

This coffee cake is a fun and delicious variation on the traditional coffee cake, not to mention much lower in fat and sugar. It's moist texture and mellow orange flavor make it great either for dessert or a special breakfast. We love it at our house, and I recently took it to a baby shower brunch and it was much-enjoyed by everyone.

Enjoy!

Ingredients:

Cake:

3/4 c. regular or quick oats

scant 1/2 c. granulated sugar

1 1/4 c. flour (I use ~ 1/2 whole wheat flour with great results)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3 Tbsp. vegetable oil

1 c. orange juice

2 tsp. orange zest

1 tsp. vanilla
Streusel:

2 Tbsp chopped walnuts

3 Tbsp. dark brown sugar

3 Tbsp. regular or quick oats

3/4 tsp. cinnamon

Directions:

1. Preheat oven to 350 and lightly coat a 9-inch-square baking dish with vegetable oil spray.

2. Whisk together the wet ingredients (egg, oil, juice, orange zest and vanilla). Add the sugar and mix well. Process the oats in a blender until a medium-fine texture. Add the processed oats, flour, baking powder, baking soda, and salt to the wet ingredients. Mix to combine.

3. Scrape the batter into the prepared pan. Mix the ingredients for the streusel topping sprinkle evenly over the batter.

4. Bake until the topping is browned and a tester inserted in the center comes out clean, about 30 to 35 minutes. Serve warm or at room temperature.

Note: This recipe was modified from the American Medical Association Family Health Cookbook.

Scrumptious Sweet Potato Cupcakes

My daughter wanted to make some cupcakes today, and I realized that I had never made any cupcakes before! I had an amazing recipe from a friend of mine, so today we tweaked it a bit to up the nutritional value and gave it a whirl. They were almost as good as the original and SOOOO much healthier! Further modifications could be made to make them even healthier, but this version still tasted like cupcakes. :) Here's what I tried today.

Ingredients

1/2 c. butter, softened

1/2 c. applesauce
1 c. sugar

3 eggs

2 c. mashed sweet potatoes

1/2 tsp vanilla
1 c. all-purpose flour

1 c. whole wheat flour

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

Directions:
1. Preheat oven to 350. Line twenty-four muffin cups with paper bake cups; set aside.
2. Cream the butter. Add the applesauce and sugar; beat on high speed until light and fluffy, about two minutes.

3. Add eggs, one at a time, beating on low speed between each addition until combined.

4. Add sweet potatoes and vanilla, beating until combined.

5. Add the four, baking powder, cinnamon, baking soda, and salt. Combine.

6. Divide the batter evenly among the prepared muffin cups. Bake about 20 minutes or until the tops spring back when touched. Cool on a wire rack.

7. Frost the cupcakes with this frosting. Use the variation with orange juice concentrate, cream cheese and a bit of vanilla.

ENJOY! They are mouth-wateringly delicious.

Healthy Banana Cookies

No sugar and no added fats (unless you add nuts)! AND amazingly good. I consider these an especially great treat for little kids. They are especially fun for a toddler/preschooler to help you cook because the measurements don't really matter so much. I let my 2-year-old measure EVERYTHING by herself (which she thought was wonderful) and they still turned out. Enjoy!

3 ripe bananas
2 cups rolled oats
1 cup dried fruit such as chopped dates, cranberries, raisens, chopped apricots
1/3 cup applesauce
1 teaspoon vanilla extract
dash of cinnamon and nutmeg
Optional add-ins:
flaked coconut
honey
wheat germ
chopped nuts
chopped apples

1.Preheat oven to 325 degrees F (175 degrees C).
2.In a large bowl, mash the bananas. Stir in oats, dried fruit, applesauce, spices, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto a cookie sheet.
3.Bake for 15-20 minutes in the preheated oven, or until lightly brown.

Grapefruit Clementine Fool

This dessert is one of those healthy-because-it's-low-sugar-but-not-healthy-because-it-is-high-fat desserts; it just depends on how you personally define "healthy." I worry more about refined sugars than I do about fats, so I don't think this one is too bad. The texture is wonderfully fluffy and smooth and it tastes very fresh--it was an instant success at our house. Make good use of all the delicious citrus fruits available now and whip it up!

1 1/2 c. orange juice

1 envelope unflavored gelatin

1 1/4 c. heavy cream (you could probably use low-fat Cool Whip instead)

scant 1/4 c. sugar (or OJ concentrate)

1 tsp. vanilla

2 pink grapefruits, peel removed, sectioned and cut into thirds

2 clementines, peeled, sectioned and cut into thirds

1. Place 1/2 c. orange juice in a saucepan; stir in gelatin and allow to stand for 1 minute. Stir over low heat for a few minutes until the gelatin dissolves. Cool to room temperature. Stir in remaining 1 c. of juice and pour into a large bowl. Refrigerate until partially set.

2. Remove juice mixture from the fridge. Beat for 2 minutes until frothy.

3. In another large bowl, beat the cream, sugar and vanilla on medium-high until soft peaks form. Gently fold whipped cream into the gelatin mixture. Fold in the grapefruit and clementine pieces.

4. Spoon mixture into 6 dessert dishes. Cover and refrigerate for at least 4 hours. To serve, you can garnish with more citrus sections or a sprig of mint.

Note: I originally got this recipe from the Family Circle magazine.

Ultimate Citrus Smoothie

Soooo good! We loved this zippy citrus concoction, and it's the perfect time of year to make it! I got the recipe from Sunset magazine and didn't follow the recipe very well (we made it on the spur of the moment and didn't have the precise ingredients) but it was still delicious. Makes 2 servings.

Actual recipe:

1 frozen banana

1/2 c. tangerine juice

1 1/2 to 2 Tbsp. Meyer lemon juice

1-2 Tbsp. honey

1/2 c. low-fat Greek yogurt

1/2 to 2/3 c. ice cubes

What I actually did:

1 frozen banana

1 orange

1 clementine

Juice from 1/2 of a lemon

Big squirt of honey

3/4 c. plain yogurt

5 ice cubes

Put in a blender and mix!

Healthier Gingerbread Men

Healthier than the usual and completely scrumptious! I thought they would be hard (my husband requested hard ones for dunking in milk) but they turned out deliciously soft (my favorite). Maybe next time I'll just overcook a batch for him.... :)

1 1/2 c. all purpose flour

1 1/4 c. whole-wheat flour

3/4 tsp. baking soda

1/2 to 1 Tbsp. ginger (depending on how strong you like it--I used a whole Tbsp and thought they were wonderful)

1 tsp. cinnamon

1/2 tsp. cloves

1/4 tsp. salt

1/2 c. unsalted butter, softened

1/2 c. dark-brown sugar

1 large egg

1/2 c. molasses

1/2 batch sugar-free cream-cheese frosting

assorted dried fruit for decorating (opt.)

1. In a large bowl, beat butter and sugar until smooth. Beat in egg, then the molasses.

2. Add the flours, soda, ginger, cinnamon, cloves and salt. Stir the dry ingredients to combine, then mix into the wet ingredients.

3. Refrigerate the dough for a few hours or overnight.

4. Heat oven to 350. On a well-floured surface, roll half of the dough to 1/8-inch thickness (pretty thin). Cut out the gingerbread men. Re-roll scraps,; cut. Repeat until all the dough is used.

5. Bake at 350 for about 11 minutes. Transfer the cookies to racks to cool. Decorate with the frosting and dried fruit.

Citrus Cottage Cheese Rolls

These light and delicious rolls are a great alternative to cinnamon rolls for a warm dessert or winter breakfast. My husband was skeptical about the cottage cheese, but he really enjoyed them and when asked if I should make them again replied, "definitely." They have a light citrus flavor to them that goes wonderfully with the dried cranberries and fluffy texture. Enjoy!

Rolls
2 tsp active dry yeast
1 c. warm milk
2 tsp. canola oil
1 Tbsp. honey
1 egg
Zest from one lemon
3/4 tsp. salt
3 c. flour (I used 1 c. whole wheat, but they were so light and fluffy that I think next time I will try using 2 c. whole wheat)

Filling
1/2 c. cottage cheese
1/2 c. honey
pinch of salt
Zest from one lemon
1/2 c. dried cranberries


1. I used a bread maker, so I just added all the ingredients for the rolls and set the timer for the dough to be finished raising when we woke up in the morning. If you don't have a bread maker, just make bread dough as usual: proof yeast, mix together ingredients, knead for 10 minutes, let raise until doubled.
2. Divide dough into 12 pieces and shape into a round roll. (NOTE: next time I make these I want to try making 24 so that there is a higher filling:roll ratio. You might wish to try the same.)
3. Place on a lightly greased baking sheet about one inch apart. Let the rolls rise for 10 minutes
4. Meanwhile, mix the ingredients for the filling. Then press a dent into each roll using 3 fingers. Fill the dent with filling and let raise again for about 45 minutes.
5. Bake at 375 for 20 minutes, or until golden brown.

Note: The original recipe came from Old World Breads by Charel Scheele, a great gift to me from my sister-in-law Becka. :) Thanks Becka.

Healthy Snack for Kids: Peanut Butter-Cranberry Balls

We needed a healthy snack the other night for our family night and so I came up with this little combo that was quite good-. I'll definitely be making them again!

You'll need:
dried cranberries
breakfast cereal (I used Quaker oatmeal squares, crushed)
peanut butter (preferably a simple variety that's just peanuts and salt)

Combine everything in a bowl, squish into balls (no way to really keep your hands clean here), and enjoy. :)

I've made granola bars with a similar recipe that were quite good. Only with the granola bars, you heat the PB on the stove top and mix it with some honey, then mix in bran flakes. Press into a pan, use your fingers to press dried cranberries into the PB/flakes mix and then let it cool. Also really yummy. Obviously with the honey they are sweeter than these little balls I made, so it just depends on what your taste buds feel like.

Pumpkin Dessert Waffles with Cranberry Honey

I made this because I thought it'd be a fun Halloween treat, and they were delicious. The pumpkin and cranberry flavors went wonderfully together. I think, though, that in the future I'll save it for a December treat--it had more of a Christmas flavor to me. Enjoy!

Ingredients:
2 3/4 c. flour--I used a little over half as whole-wheat
1/3 c. sugar
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1 c. plain yogurt
1/3 c. milk
1/2 c. water
1 c. pureed pumpkin
1 large egg
1 Tbsp. canola oil
1 tsp. vanilla extract
2 egg whites

Cranberry Honey:
3/4 c. honey
1/4 c. cranberry or berry juice
1 c. fresh or frozen cranberries

1. Combine the flour, sugar, baking powder, spices, baking soda, and salt in a large bowl; stir to mix well and set aside.
2. Combine the yogurt, milk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add this mixture and the water into teh flour midxture; stir until moist and set aside.
3. Beat egg whites in a glass bowl with an eletric mixer on high until stiff peaks form. Gently fold into the batter.
4. Coat a waffle iron with oil (particularly important to prevent sticking with these low-fat waffles) and cook the waffles.
5. To make the cranberry honey: combine all the ingredients in a saucepan and cook until the cranberries pop. For extra flair, serve with a dallop of whipped topping and a sprinkle of cinnamon. Makes a great breakfast too.

Note: I modified this recipe from Parents.com.

Country Buttermilk Bread

This is my favorite recipe for "regular bread." It's a great sandwhich bread and delicious warm with some butter and honey on it. Again, this is a bread maker recipe, so I won't include any directions, but this one is easily made by hand also.

Ingredients for 1 1/2 pound loaf:
1 c. plus 2 Tbsp. non fat buttermilk (regular milk works fine)
3 Tbsp. butter
3 Tbsp. honey
1 1/2 tsp salt
2 c. whole wheat flour (for fluffier, yummier bread grind it yourself!)
1 1/4 c. bread flour
1/4 tsp baking soda (omit if using regular milk)
1 1/2 tsp. active dry yeast.

Honey Banana Whole Wheat Bread

Soooo good! I make this with my breadmaker and it's a very sticky dough so if you tried to knead it by hand, I think the results would be rather disasterous. Consequently, I'll just list the ingredients here--put them in, press go and enjoy. :) The bread is nice and sweet just like a quick banana bread, but less sugar (by far) and less fat (by far) and nice and fluffy.

For a 1 1/2 pound loaf:
1/2 c. warm water
1 Tbsp. butter
3 Tbsp. honey
1 egg
1/2 tsp vanilla
1/2 tsp salt
1 c. whole wheat flour
1 1/4 c. bread flour
1 small banana, sliced
1 1/2 tsp. poppy seeds
1 1/2 tsp active dry yeast.

Baked Apple Cider Doughnuts

These "doughnuts" are low in fat since they are baked rather than deep-fried in oil. Still very high in sugar, but lower calorie and much less fat than the alternative. I've also made this in a bundt pan with great results. It has a really nice, complex fall flavor and cakey texture that everyone seems to enjoy, especially this time of year!

Ingredients:
2 c. all-purpose flour (or use 1/2 whole-wheat)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 c. packed brown sugar
1/2 c. apple butter
1/3 c. pure maple syrup
1/3 c. apple cider
1/3 c. nonfat plain yogurt
3 Tbsp. vegetable oil

1. Preheat oven to 4oo if using two mini bundt pans or 350 if using a standard-sized bundt pan. Coat the cavities of a mini bundt pan or the cavity of a regular bundt pan with shortening. Sprinkle with sugar and shake out the excess.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon; set aside.
3. In another bowl, whisk together the egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add the dry ingredients and stir just until moistened.
4. If using a standard bundt pan, pour the batter into the pan and place in the oven for about 50 minutes, or until a knife comes out clean.
5. If using two mini bundt pans for traditional-sized doughnuts, spoon the batter into the cavities and bake at 400 for 10 to 12 minutes.
6. Sprinkle the top(s) with some powdered sugar before serving.

Note: I got this recipe from Diana's Desserts (www.dianasdesserts.com).

Honeydew Meringues

This is a fun way to dress up a fruit salad. Enjoy!
Serves 4

1 6-oz carton of fruit flavored yogurt
4 c. cantaloupe chunks
4 c. berries (any combo of blackberries, raspberries, strawberries or blueberries)
2 honeydew melons
4 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar

1. Combine the yogurt, cantaloupe and berries. Cut honedydew melons in half, scoop out the pulp and fill with berry mixture.
2. Beat egg whites with vanilla and cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat until all sugar is dissolved and meringue is stiff and glossy.
3. Spread the meringue on top of the filling and rim of the melon.
4. Bake at 425 for 5 to 6 minutes or until meringue is golden.

Note: modified from Darigold's 75th Anniversary Celebrations cookbook.

Honey Cheesecake

I tried this recipe a month ago and have been debating whether or not to add it to the blog for ever since--not because it isn't good (it's delicious!) but because it doesn't fit many people's definition of healthy. However, for my friends who really try to cut sugar out of your diet, this recipe is for you! It is NOT low fat (very high fat actually) but no sugar whatsoever. So, if you aren't so worried about calories but just want natural and low-sugar, this recipe is the one for you. :)

Enjoy! We loved the smooth texture and subtle honey flavor. Also, the sauce if fantastic with it!

Crust:
2 c. ground almonds
1/4 c. ground oats
2 Tbsp. butter

Filling:
4 pkgs. cream cheese, softened
2 c. sour cream
2/3 c. honey
6 egg yolks
1 Tbsp. vanilla
1/2 c. ground almonds

Sauce:
honey
cinnamon


1. Crust: In a medium bowl, combine almonds, ground oats, and butter. Press into the bottom of a 10-inch cheesecake pan and freeze.
2. Filling: Preheat oven to 350. In a large mixing bowl, beat cream cheese, sour cream, and honey on medium-high speed for 3 minutes. Add egg yolks, one at a time, beating after each addition. Fold in the vanilla. Pour batter over frozen crust. Sprinkle shopped almonds on top of the batter. Bake for 60 to 75 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
3. Before serving, heat some honey (about 2/3 a cup) in a saucepan and add cinnamon (depending on taste--I used about 2 tsp.). Heat until well combined and runny. Drizzle over the cheesecake.

Note: This recipe is easy to half if you have a small springform pan and only are serving it to 4 people or so: just turn down the heat to 300 and start checking 20 minutes early. I got this recipe from 125 Best Cheesecake Recipes by George Geary (thanks Mary Ann--Ty is very happy I have this cookbook!).