A Secret

It's time to let you in on a little secret.  Time .  is  .  getting  .  away  .  from  .  me.  With a (fairly) new job and an upcoming wedding in our family, my time is filled with a myriad of mind boggling details.  Dinner these days is comprised of old standbys and quick combinations of things laying around the kitchen.  My passion for recipe development is sadly on hold as I put other things first.

I will be sharing with you less often.  Please use the tried and true recipes you have seen on these pages up till now and know that I'll return when time permits.  I have grown to love those of you who loyally come along side me and enjoy my recipes.  Thank you many times over.

I leave you for now with a creamy pudding recipe.  Oranges sat on my patio table, having fallen off our windblown tree. They made me dream of orange for breakfast, orange for lunch, and orange for dinner.  And then for dessert,  I dreamed up this pudding to use orange again.

With this recipe, you will have the richest, sweetest pudding - and you won't need to open a box to make it!  Even better, there will be no guilt in indulging.  Be sure to lick every bit off your spoon.

Chocolate Orange Pudding

2 cups plus 3 tablespoons unsweetened almond milk, divided
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons cocoa powder
1 tablespoon finely grated orange zest (use a microplane if you have one)
Pinch salt
1 teaspoon vanilla extract
Fresh berries for garnish, optional

Pour 2 cups almond milk into medium saucepan and place over medium low heat.  In small bowl, whisk together sugar, cornstarch, cocoa powder, orange zest, and salt.  Add remaining 3 tablespoons almond milk and vanilla and whisk until smooth.

When bubbles form around edge of saucepan and milk is hot, whisk in sugar mixture.  Raise heat to medium and cook, whisking often, until boiling and thick.  It should take about 20 minutes.  Pour into 5 small bowls and cover with plastic wrap that touches pudding to prevent skin from forming. 

Place in refrigerator to chill and finish thickening.  Before serving, garnish with berries if desired.  Makes 5 servings, 2 points plus for Weight Watchers or 111 calories each.

Birthday Sco-Nuts!

Ooh, ooh, ooh!  I'm so excited!  This month marks the first birthday of Tracy Cooks it Right.  I thought and thought about what I could make to celebrate.  What favorite could I lighten up to share with you?

I have a weakness for buttermilk donuts.  I know just where to go for the densest, sweetest glazed buttermilk donuts in my area.  The sad thing is, I can't bring myself to have this special treat but once or twice a year.  The fat and calories -  oh my!  So for my special celebration I bring you "Buttermilk Sco-nuts."  They are a cross between my beloved buttermilk donuts and scones.  Please enjoy!

And thank you to my special readers out there who stick with me through the thick and THIN of it all!

Buttermilk Sco-nuts

2 cups unbleached flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 tablespoons stick trans fat free margarine
3/4 to 1 cup lowfat buttermilk

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Preheat oven to 400°F.  Coat a large baking pan with nonstick spray or parchment paper and set aside.  Measure flour, sugar. baking powder, baking soda, salt, and nutmeg into bowl of food processor.  Pulse until well blended.  Cut margarine into 1/2-inch cubes and add to bowl.  Pulse until mixture is well combined.

Dump flour mixture into medium bowl.  With wooden spoon, stir in 3/4 cup buttermilk plus more if needed, until mixture begins to form a ball.  Using hands, divide into 8 sections.  Form into oblong pieces about 4 by 1 1/2 inches each, place on baking pan, and flatten slightly.

Bake 12 minutes or until sco-nuts begin to brown.  Measure powdered sugar into small bowl.  Heat milk 10 seconds in microwave and stir into sugar along with vanilla.  Spread evenly on tops of sco-nuts and serve.  Makes 8 sco-nuts, 5 points plus for Weight Watchers or 204 calories each.

It's a Holiday!

*     *    *     Decadent Day     *     *    *

If Christmas isn't the perfect day for a Decadent Day, then I don't know what is.  I'm sharing a special dessert today that will sweeten your holiday without blowing your calorie budget.

I created this trifle for a guest post at My (Newly)Wed Life, a special blog I love following.  While Ana is away in Brazil, she is featuring a variety of guest bloggers and she selected me as one.  I told a little bit about Tracy Cooks it Right and then enticed Ana's readers with dessert.  I chose the combination of peppermint and chocolate because these flavors epitomize  Christmas to me.

Holiday Trifle

2/3 cup sugar
4 ounces Neufchatel (light cream) cheese, room temperature
1/2 cup nonfat plain Greek yogurt
1/3 cup chocolate syrup
1/4 teaspoon peppermint extract
2 cups nondairy frozen whipped topping, thawed (I used Trader Joe's brand)
8 ounces angel food cake, cubed or torn into bite-size pieces
2 ounces peppermint sticks, crushed (about 1/4 cup)
1 small chocolate like a Dove Miniature, grated

In mixing bowl, beat together sugar, Neufchatel, yogurt, chocolate syrup, and peppermint extract.  Add whipped topping and beat until well combined.

Place one third angel food cake in bottom of trifle or other glass bowl.  Measure one cup chocolate peppermint mixture and pour evenly over cake.  Sprinkle with one third crushed peppermint sticks.  Repeat layers twice, but sprinkle grated chocolate on top layer before final sprinkling of crushed peppermint.

Cover and chill several hours before serving.  Makes 12 servings, 5 points plus for Weight Watchers or 202 calories each.

Toffee Tiramisu

*     *    *     Decadent Day     *     *    *

What better time for another Decadent Day than a birthday?  Just last week, my mother had a special birthday celebration.  I combined two of her favorites - toffee and coffee - for a creamy, rich dessert.

We topped off the happy celebration with this real taste treat.  Oh, if only we had remembered candles and to sing happy birthday!  Oh well. . . next year. . .

Toffee Tiramisu

1/2 of 10.75-ounce package frozen pound cake, thawed

3/4 cup strong brewed regular or decaffeinated coffee

8 ounces Neufchatel cheese, room temperature

2/3 cup sugar

1/2 cup chocolate syrup

2 cups frozen whipped topping, thawed (I used Trader Joe's brand)

6 tablespoons Heath English Toffee Bits (from baking supply aisle)

Place foil muffin cups with paper inserts or double paper muffin cups in muffin pans.  Cut pound cake into 1/4-inch thick slices that will fit in bottom of each muffin cup.  Pour 2 teaspoons coffee over each cake slice.

In mixing bowl, beat Neufchatel, sugar, and chocolate syrup until smooth.  Add whipped topping and beat until well combined.  Dollop evenly over coffee-soaked cake and chill for at least one hour.

Before serving, sprinkle one teaspoon toffee bits on top of each dessert.  Makes 18 servings, 4 points plus for Weight Watchers or 160 calories each. 

Magical Autumn Pie

I must have a sweet tooth this week - two desserts in a row!  Truth be told, I always have a sweet tooth.  Since we are heading into the holidays, it's nice to have a few "light" desserts in our baking arsenal.

The magic of this pie is it forms it's own crust on the top.  Even better, it takes but a minute to beat the ingredients together and add the fruit.  It is a quick fresh dessert to wow your family or guests.

Magical Autumn Pie

1 large egg

3/4 cup sugar

1/2 cup unbleached flour

1 teaspoon baking powder

Pinch salt

1 large pear, peeled, cored, and diced

1/4 cup dried cranberries

Whipped topping or ice cream, optional

Preheat oven to 350°F.  Coat 9-inch pie pan with nonstick spray.  In mixing bowl, beat egg.  Add sugar, flour, baking powder, and salt and beat until well combined.  Stir in pear and cranberries.

Pour mixture into prepared pan and spread evenly.  Bake 25 minutes, or until pie is golden brown on top and tests done with a toothpick.  Serve with whipped topping or ice cream, if desired.  Makes 8 servings, 3 points plus for Weight Watchers or 134 calories each, not including whipped topping or ice cream.

Peanut Butter Fix in a Jif!

Peanut butter is like chocolate.  When you get a craving, it won't leave you alone until you eat some!  For a quick dose of peanut butter that will truly satisfy, here is a fun cookie.

Crunchy on the outside, chewy on the inside, and so easy to make.  Just don't eat too many!

Peanut Butter Jiffies

1 cup sugar
1 cup creamy or crunchy peanut butter
1 egg
1 teaspoon vanilla extract
1 cup corn flakes

Preheat oven to 325°F.  In mixing bowl, beat together sugar, peanut butter, egg, and vanilla, then beat in corn flakes.  Using hands, form 1-inch balls and place on ungreased baking sheet.

Bake 15 minutes, watching carefully at the end so as not to burn cookies.  Cool three minutes on baking sheet, then remove to wire rack to cool completely.  Makes 30 cookies, 2 points plus for Weight Watchers or 79 calories each.

Roast Something Different

Those of you following me for awhile know my love for roasted veggies (see here, here and here).  Today I tried a new thing - roasted apples - resulting in lovely fall flavors and versatility.

Toss apples with a few other ingredients and cook in the oven.  The roasted apples are delicious on their own, topped with whipped cream, over oatmeal or ice cream, or any other pairing you think of. 

Roasted Apples

1 tablespoon agave nectar
1 teaspoon canola or other plain oil
1 teaspoon fresh lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
Pinch salt
3 large (about 7-ounce) apples, unpeeled
Whipped topping, optional

Preheat oven to 375°F.  Coat baking sheet with nonstick spray or parchment paper.  In large mixing bowl, whisk together agave, oil, lemon zest, vanilla, cinnamon, nutmeg, ginger, and salt.  Core and chop apples; add to bowl and mix well.

Place apples in single layer on baking sheet.  Bake 15 minutes, stir, then bake 10 to 15 minutes more until apples are golden and soft.  Serve with whipped topping, if desired.  Makes 5 (1/2-cup) servings, 1 point plus for Weight Watchers or 75 calories each.

Decadent Day - Vacation Style!

*     *    *     Decadent Day     *     *    *

Key Lime Pie from the real Florida Keys was quite a treat.  With the first tart and creamy bite, I knew it was destined for Tracy Cooks it Right.  Mine would taste just as rich but secretly be much lighter.

Taste testers confirmed this pie to be every bit as decadent as the "real thing."  Normally a pie serves eight, but one-tenth is a satisfying portion.  It is quick to make and provides a sparkly citrus ending to any meal.  Key limes were plentiful in southern Florida, but not so in southern California.  You can substitute bottled key lime juice or regular limes if necessary.

Key Lime Pie

6 full graham crackers, crushed
2 tablespoons butter or trans fat free margarine, melted
2 tablespoons water
8 ounces Neufchatel (light cream) cheese, room temperature
1 (14-ounce) can fat free sweetened condensed milk
1 (6-ounce) carton lowfat key lime-flavored yogurt
1/2 cup freshly squeezed key lime or regular lime juice, or bottled, if necessary
1 teaspoon freshly grated lime zest
Whipped topping, optional

Preheat oven to 350°F.  Combine crushed graham crackers, butter or margarine, and water.  Mix well, then press evenly into bottom and halfway up sides of 9-inch pie plate.  Bake 7 minutes until just beginning to brown.  Remove from oven and set aside to cool.

In mixing bowl, beat Neufchatel and sweetened condensed milk 3 minutes on high speed, scraping down sides of  bowl occasionally.  Add yogurt and lime juice and again beat 3 minutes on high speed.  Pour into cooled crust and sprinkle with lime zest.  Chill 3 hours or longer before serving.  Garnish with whipped topping, if desired.   Makes 10 slices, 7 points plus and 246 calories each.

Orange Cranberry Baked Apples

I wanted something more than the same old, same old when it comes to baked apples.  Since I am fond of the flavors of orange and cranberries together, I combined them with the apples with tasty results.

Nothing says "fall" - other than pumpkin - like apples.  And the smell of apples cooking in your kitchen emphasizes that statement.  Because these are "baked" in the slow cooker, you can put them together and go on with your day, enjoying the fragrance as you come and go.  And you know what?  This new flavor combination really works well together.

Orange Cranberry Baked Apples

4 medium Granny Smith apples, cored
1 medium orange
2 tablespoons dried cranberries
4 teaspoons chopped pecans
2 teaspoons maple or brown sugar
1/4 teaspoon vanilla extract

Place apples in one layer on bottom of slow cooker.  Obtain one teaspoon zest from orange peel and juice the orange.  Pour orange juice in and around the apples.

In small bowl, combine orange zest, cranberries, pecans, sugar, and vanilla.  Divide evenly between apples, pushing it down into each core.  Turn slow cooker on to low and cook 4 hours or until apples are tender.

Makes 4 servings, 1 point plus and 144 calories each.

Sweet Surprise

 *     *    *     Decadent Day     *     *    *

It's time for another Decadent Day!  Since we are well into fall - I mean pumpkin - season, today's decadent recipe features pumpkin.  Not quite a cake, not quite bars, I named these "cakelets."

In my book, anything with cream cheese icing fits into the decadent category.  So atop these cakelets goes my light version of the richest of frostings.  No guilt allowed when eating this taste treat!

Pumpkin Cakelets

1 cup unbleached flour

2/3 cup sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 egg white

3/4 cup canned pumpkin

1/3 cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

1/4 cup shredded coconut

Icing ingredients:

1/3 cup Neufchatel (light cream) cheese

2 teaspoons butter

1 cup powdered sugar

1/2 teaspoon vanilla extract

Preheat oven to 350°F.  Coat 9 by 9-inch or 11 by 7-inch baking pan with nonstick spray.  In small bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.  In large bowl, whisk egg and egg white together, then stir in pumpkin, applesauce, oil, and vanilla.

Add dry mixture to liquid mixture, along with coconut, and stir just until moistened.  Pour into prepared pan.  Bake 25 minutes; cool in pan on wire rack.

In clean mixing bowl, beat Neufchatel and butter until smooth.  Add powdered sugar and vanilla and beat again until smooth.  Spread evenly over cooled cake and cut into "cakelets."  Makes 16 servings, 3 points plus and 141 calories each.

Today, please be sure and visit Meli at Meli Faif Life for her fun fall idea.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Time for Pumpkin

Welcome to Fall Crawl Day 6 here on Tracy Cooks it Right!!  I am a food-loving, recipe-reading gal who cooks and shares light and easy recipes.  Come on into my healthy kitchen.

Nothing is more fallish than pumpkin.  Here is a simple, homey dessert that will usher in all the good feelings you get as  autumn  approaches.  It will warm your house and your heart but not increase your waistline.   Dig in and enjoy!

Pumpkin Bread Pudding

1 1/4 cups unsweetened almond milk, such as Blue Diamond
1/2 cup canned pumpkin
2 egg whites
1/4 cup maple syrup
1 teaspoon vanilla extract
1 1/4 teaspoons pumpkin pie spice, divided
1/4 teaspoon salt
6 ounces day-old French bread, cubed (about 4 1/2 cups)
1 tablespoon light buttery spread (I used Brummel and Brown)
1 tablespoon packed brown sugar
1/4 cup finely chopped pecans
Nonfat whipped topping, optional

In medium mixing bowl, whisk together milk, pumpkin, egg whites, maple syrup, vanilla, 1 teaspoon pumpkin pie spice, and salt.  Coat an 8 by 8-inch baking pan with nonstick spray.  Place bread cubes in bottom of pan.  Pour pumpkin mixture over bread, making sure to cover it all.

Melt buttery spread in small cup and stir in brown sugar and remaining 1/4 teaspoon pumpkin pie spice.  Add pecans and mix well.  Distribute pecans mixture evenly over soaked bread.  Cover and place in refrigerator for at least 1 hour.

Preheat oven to 325°F.  Remove pan from refrigerator and uncover.  Bake 30 minutes.  Remove from oven and serve with nonfat whipped topping, if desired.  Makes 8 servings, 3 points plus and 135 calories each.

Fall Crawl Schedule
Sept 19th - Marilyn - http://theartsygirlconnection.blogspot.com/
Sept 20th - Kellie - http://happybabychronicles.com/
Sept 21st - Letty - http://bellavidabyletty.blogspot.com/
Sept 22nd - Lorie - http://www.readingconfetti.blogspot.com/
Sept 23rd - Abby - http://dirtontherocks.com/  
Abby's will also include our 1st blog hop Linky Party
Sept 24th Tracy - http://tracycooksitright.blogspot.com/
Sept 25th - Kimba - http://kimbas2cents.blogspot.com/
Sept 26th - Jacqueline - http://mukweto.blogspot.com/
Sept 27th - Jillian - FoodFolksandFun.blogspot.com
Sept 28th - Kim&Lars http://larskim.com/
Sept 29th - DEIA http://loveandtangles.blogspot.com/
Sept 30th - Meli - http://melifaif.blogspot.com/
October 1st - Renee - http://renee-joyjourney.blogspot.com/
Renee's will be our Second blog hop /Linky Party
October 2nd - Giveaway & thanks to all that joined us in on the crawl!

Something New!

 *     *    *     Decadent Day     *     *    *

A new feature here is Decadent Day.  Every so often, I am going to present something decadent and delicious.  Knowing me, you can trust it won't ruin your healthy eating plan.  No way!  I believe in allowing treats that are special but still light so we never feel deprived.  Today is the first Decadent Day post on Tracy Cooks it Right so please jump in and enjoy.

Chocolate Peanut Butter Freezer Pie

2 lowfat graham crackers, crushed in food processor, blender, or by hand
4 tablespoons mini chocolate chips, divided
4 ounces Neufchatel (light) cream cheese, room temperature
1/4 cup reduced fat peanut butter (I used Naturally More)
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 cups nonfat frozen nondairy whipped topping, thawed, plus more for serving, optional

Coat 9-inch pie pan with nonstick spray and set aside.  Combine crushed graham crackers and 1 tablespoon mini chocolate chips and also set aside.

Place Neufchatel, peanut butter, brown sugar, and vanilla in mixing bowl.  Beat with electric mixer until smooth.  Gently fold in 2 cups whipped topping and spread mixture in prepared pie pan.  Melt remaining 3 tablespoons mini chocolate chips and drizzle over pie.  Use knife to make marble effect with chocolate.

Sprinkle reserved crumb and chocolate chip mixture evenly over pie.  Place in freezer for at least 2 hours.  Remove from freezer several minutes before serving to soften a little.  Cut into wedges and adorn with additional whipped topping, if desired.  Makes 8 servings, 5 points plus and 182 calories each.

Plum Gratin

Several weeks back I was thrilled to guest blog at Danica's Daily.  If you haven't seen it, be sure and check it out.  Danica has wonderful healthy food and the most positive attitude around.

Here is the recipe I shared with Danica's readers.  This gratin is a quick dessert made with any fruit and a few other simple ingredients.  With many plums to use up, I could think of no better dish.

Plum Gratin

1 teaspoon butter
1 teaspoon flour
1 1/2 pounds plums, pitted and sliced (no need to peel)
2 eggs
1/2 cup sugar
1/2 cup almond meal/flour (bought mine at Trader Joe's)
2 teaspoons powdered sugar

Preheat oven to 400°F.  Spread butter on inside of 1-quart pie pan or gratin dish and sprinkle with flour to coat.  Place plum slices tightly in pan in several layers.

In medium bowl, beat eggs and sugar with mixer on high speed for 4 minutes until light yellow and fluffy.  Whisk in almond meal.  Pour evenly over plums.  Place in oven and bake 25 minutes, or until top is dark golden brown and firm.

Cool gratin completely on wire rack.  Cut into wedges and sprinkle with powdered sugar before serving.  Makes 6 servings, 4 points plus and 198 calories per serving.

Something sweet but light!

Sometimes a craving hits for something creamy and chocolatey and just darn rich.  Chocolate Eclair Cake fits the bill.  It's a recipe from my past returning now with lighter ingredients.

This is one of those times when I use processed ingredients that include artificial sweeteners.  You can replace them with the  "real" products if you'd like, but the nutritional amounts will skyrocket.  This is not an everyday food but a treat that fits into my light eating plan every once in awhile.

* * Please note: this recipe needs to be made at least 12 hours ahead to allow time to chill. * *

Light Chocolate Eclair Cake

12 low fat graham crackers
2 (1-ounce) boxes sugar free fat free vanilla pudding mix
1 1/4 cups fat free milk
8 ounces frozen fat free nondairy whipped topping, thawed

Glaze:
1 tablespoon butter
1/4 cup semisweet chocolate chips
1/2 cup powdered sugar
1 1/2 tablespoons hot water

Lay four graham crackers on bottom of 8x8" square pan, breaking them up as necessary to cover.  In large mixing bowl, whisk pudding mix, milk, and whipped topping until smooth.  Spread half over graham crackers in pan.  Lay four more graham crackers on pudding mixture in pan.  Cover with remaining pudding mixture, then use last four graham crackers on top; set aside.

In small saucepan over very low heat, melt butter and chocolate chips.  Whisk in powdered sugar and hot water until smooth.  Add extra water if needed for a pourable consistency.  Pour evenly over "cake" and spread to cover.  Refrigerate for at least 12 hours to allow graham crackers to soften.  Makes 9 servings, 6 points plus and 235 calories each.

Affinity for Figs

Exciting news!  Next week is Breakfast at Tracy's.  I invite you to pour yourself a cup of coffee and join me in my kitchen for breakfast on Monday, Wednesday, and Friday.  Please come hungry!

 I don't know why but there is something about figs that intrigues me. 

They aren't very pretty on the outside. 

Cut open they are unusual-looking  on the inside.










But bite into a soft ripe fig and experience a sweetness and juiciness like none other.

I pleaded with my husband to plant me a fig tree so I could grow my very own figs.  He finally consented.  That was two seasons ago.  We bought it and planted it, following the directions from many different sources.  We waited.  That year, five figs grew.  Sadly, we caught a squirrel chowing down on two of them.  That was the last day our little tree was not covered with a net.

This year is a different story.  I can hardly wait to bite into these beauties.  And oh, the recipes I will create.  It's not quite time.  Soon the figs will be soft enough to pick.  We counted over 80 figs!  For now, I will buy a container or two at the market and excitedly look forward to my very own supply.

Following is a "less is more" recipe.  A tiny bit of cheese, some vanilla and spice, and a tiny drizzle of honey is all it takes to take figs to the next level.  The result is a sweet burst of flavor with each bite.

Honeyed Figs

2 tablespoons Neufchatel cheese, room temperature
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon, plus more for sprinkling
12 medium fresh figs
1 tablespoon honey

Preheat oven to 350°F.  Coat flat baking pan with nonstick spray.  In small bowl, stir together Neufchatel, vanilla, and 1/8 teaspoon cinnamon until smooth.  Cut figs in half lengthwise leaving stem on simply for looks.  Coat cut side of each half fig with about 1/2 teaspoon cheese mixture and place in baking pan.

Sprinkle fig halves with cinnamon and drizzle sparingly with honey.  Bake 20 minutes, until hot and caramelized.  Makes 4 servings, 6 fig halves each, with 1 point plus and 132 calories per serving.

Here comes cake from across the pond!

The French and the British both enjoy yummy yogurt cakes with their tea.  I wanted a way to eat them for a snack, but with lower calories and fat.  Now I do!

I found this cake so simple to throw together.  The ingredients all go in one bowl, are quickly mixed, and the moist snack cake is out of the oven in 40 minutes or less.  You can vary the flavor by choosing a different fruit yogurt and corresponding fruit filling each time.  Lately, I've been stuck on strawberries, but I tried peach and it was delicious, too.  The cake is a bit fancier with the filling yet fine without.

Yogurt Snacking Cake

1 (6-ounce) carton any fruit or vanilla flavored nonfat yogurt
2 1/4 cups self-rising flour
1 cup brown sugar, unpacked
1/2 cup unsweetened applesauce
1/4 cup canola or other mild oil
3 eggs
1 tablespoon boiling water

Optional filling ingredients:
1 1/2 cups fat free nondairy whipped topping
Sliced fruit

Preheat oven to 350°F.  Coat 9-inch cake pan with nonstick spray, preferably the baking type.  Place all cake ingredients in large mixing bowl.  Stir with wooden spoon until well combined and fluffy.  Spoon into prepared pan and spread evenly.

Bake 30 to 40 minutes, until top is golden and springs back when gently touched.  Cool 3 minutes in pan, then remove to wire rack and cool completely.  If desired, slice cake in half horizontally.  Spread bottom half with whipped topping, then lay fruit on top.  Place top half of cake over fruit and slice.  Makes 12 servings, 5 points plus and 202 calories each (plus minimal extra for filling ingredients).

4th of July Cookies!

Happy Red, White and Blue Day!  Here is the perfect cookie for you to bake for your holiday meal.

These come together quickly and are an easy and portable dessert everyone will love.  They present the opportunity for you, the health-conscious person, to practice portion control.  Take small bites and savor one or two cookies knowing you have not blown your healthy eating plan.  Eat the whole batch and that's another story!

Red, White and Blue Cookies

1 1/4 cups unbleached flour
1 cup old-fashioned oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or transfat-free margarine, room temperature
1/2 cup sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup dried blueberries
1/2 cup dried cranberries
1/2 cup white chocolate chips

Preheat oven to 350°F.  Line baking sheet with parchment or a Silpat liner (if neither is available, use ungreased baking sheet); set aside.

In small mixing bowl, combine flour, oats, baking powder, and salt.  In large mixing bowl, beat butter and sugars together until well combined.  Add egg and vanilla and beat well.  Add flour mixture and beat until just combined; batter will be stiff.  Stir in blueberries, cranberries, and white chocolate chips.

Form balls with your hands, a little more than one inch diameter, and place on prepared baking sheet.  Flatten with fork and put in oven.  Bake 11 minutes, or until edges start to turn golden.  Let cookies cool 5 minutes on baking pan, then remove to wire rack to cool completely.  Makes about 45 cookies, 2 points plus and 74 calories each.


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Don't forget: today is the "linky party" for all of you to share a Simple Summer Solution recipe or other tidbit if you'd like.  Click below to participate.

Chocolate Peanut Butter Cupcakes

Two of my children have a passion for chocolate and peanut butter together.  When it's a cake occasion, say a graduation or a birthday, they always request chocolate and peanut butter.  Here is my latest response to one of those requests.  And by the way, happy graduation!!

These cupcakes are unbelievably simple to make.  They are so moist and rich, you can leave the frosting off to have a lighter snack.  But don't do it.   The frosting is over the top (pun intended) in creamy goodness and not to be missed.


Chocolate Peanut Butter Cupcakes

1 box chocolate cake mix (I used Betty Crocker Super Moist Milk Chocolate)
1 cup nonfat plain Greek yogurt
1 cup water

Frosting:
4 ounces Neufchatel (light cream cheese), room temperature
2 tablespoons butter, room temperature
1/4 cup creamy peanut butter
1 2/3 cups powdered sugar
1/2 cup fat free frozen whipped topping, thawed

Mini chocolate chips or other small candies for garnish, optional

Preheat oven to 350° F.   Line 18 muffin cups with muffin papers.  In large mixing bowl, whisk together cake mix, yogurt, and water until smooth.  Spoon batter into papers, each about two-thirds full.

Bake 18 to 20 minutes or until top of a cupcake springs back when lightly touched and toothpick inserted in center comes out clean.  Completely cool cupcakes on wire rack.

To make frosting, in medium bowl, beat Neufchatel, butter, and peanut butter together until smooth.  Add powdered sugar, a little at a time, and beat until smooth.  Beat in whipped topping until well combined.  Frost cooled cupcakes.  Sprinkle with garnish, if desired.  Makes 18 cupcakes, 6 points plus and 216 calories each.

Note: frosting recipe is a lightened version of this one on Annie's Eats.

Just for fun, I made a batch of Strawberry Cupcakes using the same three ingredients - cake mix, yogurt, and water.  The result was moist and delicious, and spread with a couple tablespoons fat free whipped topping, each was 3 points plus and 145 calories.

Parfait Time

Ever since I bought my pretty parfait glasses, I have looked for opportunities to use them.  With my over-abundance of peaches, nectarines and apriums (3/4 apricot and 1/4 plum), the creation of a new parfait was bound to happen.

Just as I was ready to place the layers in the glasses, I remembered a beautiful glass bowl that has remained unused in my cupboard for years.  A four-serving parfait was born!

Summer Fruit Parfait

4 pieces of fruit such as peach, nectarine, or apricot
1 1/4 cups nonfat milk
2 tablespoons orange-flavored liqueur or 1/2 teaspoon orange flavoring
1 package instant sugar free fat free vanilla pudding mix
4 Biscoff cookies or other biscuit-type cookies, crushed
1 cup thawed fat free frozen whipped topping

Pit and chop fruit; set aside.  Place milk, liqueur or flavoring, and pudding mix in mixing bowl and whisk 2 minutes.  Spoon half into pretty glass bowl or 4 individual parfait glasses.  Set aside 2 teaspoons cookie crumbs, then sprinkle half remaining crumbs over pudding.

Spoon half fruit over crumbs, then spread evenly with half whipped topping.  Repeat layers.  Sprinkle reserved 2 teaspoons crumbs over top.  Refrigerate at least 2 hours before serving.  Makes 4 servings, 4 points plus each.

Summer fruit arrives!

I previously shared about Abundant Harvest, the weekly organic produce box I receive. Recently, the box came with 15 pounds of apriums.  Turns out an aprium is three-quarters apricot and one-quarter plum.  We have been eating apriums right and left in this house ever since.

I had to come up with at least one baked apricot - or in this case, aprium - recipe before they were all eaten.  Here is a down-home dessert to help use up your abundance of summer fruit when it happens.

Apricot Strawberry Cobbler

2 pounds apricots (about 16), pitted and sliced
1 pint strawberries, hulled and quartered
1 cup unbleached flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1 cup lowfat buttermilk
2 teaspoons vanilla extract

Preheat oven to 375 degrees F.  Coat 9 by 13-inch baking pan with nonstick spray.  Place apricots and strawberries in pan.

In mixing bowl, whisk together flour, sugar, baking powder, and salt.  With pastry blender or fork, cut in butter until mixture is crumbly.  Measure buttermilk and whisk in vanilla.  Add to flour mixture and stir until just combined.  Drop by spoonfuls over fruit.

Bake 30 minutes, or until top begins to turn golden.  Remove from oven and let rest for 10 minutes.    Serve warm with lowfat ice cream or whipped topping, if desired.  Makes 10 servings, 2 points plus each.

Note:  An assortment of any soft summer fruits will work in this recipe.