When holiday time rolls around it is hard to not indulge in all the sugary goodies. These next two recipes from Eating Well magazine cuts the calories, lowers the sugar and adds fiber to the recipes along with some healthy ingredients

Yummy Molasses Crackles

 Eating Well reader Nancy Caverly gave her

grandmother’s  recipe for ginger molasses

cookies a little makeover—reducing the butter

and adding crystallized ginger for a spicy jolt.

 

 1/4 cup unsalted butter, softened

 1 cup plus 1/3 cup sugar, divided

 1 large egg, beaten

 1/4 cup molasses

 2 cups all-purpose flour

 2 teaspoons baking soda

 1 teaspoon ground cinnamon

 1/2 teaspoon salt

 1/4 teaspoon ground cloves

 1/8 teaspoon ground ginger

 

 1/3 cup crystallized ginger, finely chopped

1. Beat butter and 1 cup sugar in a large bowl

with an electric mixer until creamy. Add egg

and molasses. Mix well.

2. Whisk flour, baking soda, cinnamon, salt,

cloves and ginger in another large bowl until

well blended. Stir in crystallized ginger.

3. Blend the flour mixture into the butter mix-

ture a cup at a time, mixing well, until it is all

incorporated. Chill the dough in the refrigera-

tor until firm, 30 minutes to 1 hour.

4. Preheat oven to 375°F. Lightly coat 2 bak-

ing sheets with cooking spray.

5. Place the remaining 1/3 cup sugar in a shal-

low dish. Roll the dough into 1-inch balls and

then roll in the sugar. Place 11/2 inches apart

on the prepared baking sheet.

6. Bake the cookies, in batches, until they

crackle on top, 8 to 10 minutes. Transfer to a

wire rack to cool.

Per cookie: 79 calories; 1 g fat (1 g sat, 0 g

mono); 9 mg cholesterol; 16 g carbohydrate;

9 g added sugars; 1 g protein; 0 g fiber; 106

mg sodium; 43 mg potassium.

Carbohydrate servings: 1

Exchanges: 1 carbohydrate 

Chocolate & Pecan Macaroons

We love the rich chocolate flavor in these

chewy cookies that are like a cross between

higher-fat coconut macaroons and low-fat,

low-calorie, egg-white-based meringues.

 

 3 large egg whites, at room

temperature (see Tip)

1/8 teaspoon salt

1 cup granulated sugar

6 ounces unsweetened chocolate,

melted (see Tip, page 8)

 1 cup sweetened flaked coconut

 3/4 cup pecans, finely chopped

 1 tablespoon confectioners’ sugar for

dusting (optional)

1. Position racks in the upper and lower

thirds of oven; preheat to 350°F. Line 2 large

baking sheets with parchment paper, non-

stick baking mats or lightly coat with cooking

spray.

2. Beat egg whites and salt in a mixing bowl

with an electric mixer on high speed until

frothy. Gradually add sugar and continue

beating until soft peaks form, about 5

minutes.

3. With a rubber spatula, gently fold melted

chocolate, coconut and pecans into the egg

Per cookie: 44 calories; 3 g fat (1 g sat, 1 g

mono); 0 mg cholesterol; 5 g carbohydrate; 

4 g added sugars; 1 g protein; 1 g fiber; 12

mg sodium; 37 mg potassium.

Carbohydrate servings: 0 

Exchanges: 1 fat

Tip: To bring an egg to room tempera-

ture, set it on the counter for 15 minutes

or submerge it (in the shell) in a bowl of

lukewarm (not hot) water for 5 minutes.

 

Recipe by Amy Jamison Wauconda, IL

Baked Apples

Wash and remove stem from apples leaving small amount of apple in hole to create a bowl to fill.

You can fill the whole with nuts, cranberries or raisins or just leave it empty. Sprinkle with cinnamon and drizzle with a small amount of honey or maple syrup. Cover with foil and bake at 350 degrees for about 20 minutes. 

tastes like the whole pie…Enjoy

 

 

 

recipe by Cindy Pierce

Raw Balls

½ cup walnuts

½ cup pitted dates

½ cup raw carob powder (substitute w/ cocoa powder)

½ cut maple syrup

½ teaspoon vanilla extract

¼ teaspoon fine sea salt

½ cup whole almonds

½ cup almond butter

2 cups shredded unsweetened coconut

 Place walnuts in a food processor and process until coarsely ground. Add the dates and pulse until well combined with the nuts. Add the carob powder, syrup, vanilla extract, and salt. Process until mixture is thick and smooth. Add the almonds and pulse until combined but leaving almonds in crunchy chunks. Transfer mixture to a bowl and stir in almond butter with a sturdy spoon.

 Form the dough into golf ball size balls with your hands. Roll balls into shredded coconut (or topping of your choice). Place in a sealed container in the freezer until hardened. Best served chilled. Makes 10 to 12 balls.

 

Adapted from The Kind Diet by Alicia Silverstone