The holidays are over and many people are groaning as they try to button pants that were once a nice fit.
Cookie tins are packed away and the New Year resolution to eat healthy is only a few days old, but my sweet tooth still hasn't gotten the message. Here are two crowd pleasers that will not break the calorie bank but will satisfy the urge for something sweet and yummy.
Biscotti served with hot coffee or tea
Biscotti served with hot coffee or tea, make a great breakfast or afternoon snack. These biscotti are not too sweet and easy on the waistline.
- Almond Biscotti (makes 28 cookies)
- 107 calories, 14 grams carbohydrate, 2 grams protein, 5 grams fat
- 1 cup unbleached flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ¾ cup sugar
- 1 stick butter at room temperature
- 2 large eggs
- 2 teaspoons almond extract
- ½ cup Almond Accents (original Oven Roasted Flavored Sliced Almonds) or ½ cup sliced almonds
- Preheat the oven to 350 degrees Fahrenheit. Line a heavy baking sheet with parchment paper or non-stick aluminum foil.
Stir the flours and baking powder in a medium bowl. In a second larger bowl, beat the butter and sugar together with an electric mixer on medium to blend. Add the eggs and extract. Beat on medium until smooth. Add the flour mixture and beat until just blended. Stir in the almonds.
Wet hands and remove the dough. Form the dough into a log about 13 inches long and place on the parchment covered baking sheet. Bake in preheated oven until golden, approximately 40 minutes. Remove from oven and let sit in a draft free area.
When the biscotti log is cool enough to handle (about 15 minutes), place the log onto a cutting board and cut into 28 even slices. Arrange the slices, cut side down, on the baking sheet and return to the hot oven for 15 minutes or until they are a light golden color. Remove from baking sheet and cool on a wire rack.
Once the biscotti are cool, melt the chocolate chips on a microwave safe dinner plate in the microwave for 30 second intervals, stirring after each 30 second interval until smooth. Dip the underside of each biscotti in the chocolate and let air dry on waxed paper.
Quick and Easy Blueberry Crisp
This blueberry crisp is quick to throw together. The start to eat time is less than 30 minutes. It great served with a dollop of lowfat vanilla yogurt on the top for a tasty weekend breakfast!
Quick and Easy Blueberry Crisp (9 servings)
- 162 calories, 33 grams carbohydrates, 2 grams protein, 3 grams fat
- 4 cups frozen blueberries
- 1/3 cup brown sugar
- 2 tablespoons cornstarch
- ¼ teaspoon nutmeg
- ½ cup whole wheat flour
- ½ cup old fashioned (or quick cooking) oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons apple juice
- 2 tablespoons melted butter
Preheat oven broiler. Spray a 9 inch by 9 inch glass baking pan (or round, deep dish glass pie pan) with nonstick spray. Combine blueberries, 1/3 cup brown sugar, cornstarch and nutmeg in a microwave safe bowl. Microwave the mixture for 7 minutes, stirring half way through. Meanwhile, combine the topping ingredients in a medium bowl. Microwave the topping mixture for 3 minutes, stirring every minute.
Pour the blueberry mixture into the prepared pan. Sprinkle the hot topping mixture evenly over the blueberries. Place under the oven broiler for 2 minutes or until the topping begins to brown.