Sunday, January 30, 2011

Strawberry Bruschetta


Preparation Time: 15 minutesLevel: Easy
Cook Time: 15 minutesServes: 4
Astoundingly good for minimal effort, this makes an indulgent weekend breakfast or anyday dessert. A judicious smear of mascarpone (half the fat of butter) is part of the luxury, but even lighter low-fat cream cheese will work as well. The real secret is warming the berries just enough to make the flavor bloom and transform their juices into a rosy syrup.

Ingredients:


  • 4 thick slices whole-wheat bread
  • 6 tablespoons light brown sugar
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 3 cups sliced or diced hulled strawberries
  • 4 tablespoons mascarpone, (Italian cream cheese)

Preparation:

  1. Toast bread in a toaster.
  2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
  3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

Nutritional Information:


Per serving
Calories203 kcal
Calories From Protein-
Calories From Carbs-
Calories From Fat-
Carbohydrates40 g
Dietary Fiber4 g
Fat5 g
Saturated Fat2 g
Monosaturated Fat-
Polysaturated Fat-
Protein4 g
Potassium240 mg
Sodium152 mg
Iron-
Cholesterol9 mg
Folic Acid-

Nutritional Bonus:
Per serving
Vitamin C (108% daily value), Selenium (16% dv).

Friday, January 21, 2011

Chewy Chocolate Cookies


Preparation Time: 20 minutesLevel: Easy
Cook Time: 1-1/2 hoursServes: 45
We can't resist big, soft, fudgy cookies, like those found in glass jars on bake-shop counters. These freeze exceptionally well - just layer them in a freezer-safe container between sheets of wax paper. Thaw the cookies for 15 minutes at room temperature before serving.

Ingredients:


  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat pastry flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 large egg whites
  • 3/4 cup granulated sugar
  • 1-1/2 cups packed dark brown sugar
  • 1 tablespoon vanilla extract
  • 3 ounces unsweetened chocolate, chopped and melted (see Tip)

Preparation:

  1. Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.
  3. Drop the batter by tablespoonfuls onto the prepared baking sheet, 1-1/2 inches apart.
  4. Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Tip:

Two foolproof ways to melt chocolate:

1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water.) Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

2. Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.

Nutritional Information:


Per cookie
Calories68 kcal
Calories From Protein-
Calories From Carbs-
Calories From Fat-
Carbohydrates14 g
Dietary Fiber1 g
Fat1 g
Saturated Fat1 g
Monosaturated Fat-
Polysaturated Fat-
Protein1 g
Potassium54 mg
Sodium51 mg
Iron-
Cholesterol0 mg
Folic Acid-

Nutritional Bonus:
Per cookie