Jumbo-Sized Pumpkin Muffins

Nutrition:

Servings: 12

Calories per serving: 300 kcal

Fat per serving: 12 g

Sodium per serving: 40 mg

Ingredients:

1/4 cup vegetable oil

1.5 cups whole-wheat flour

1.5 cups all-purpose flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon baking soda

2 cups pumpkin puree

1 cup plain low-fat yogurt

5 large egg whites

1 cup sugar

1.5 cups chopped walnuts

Directions:

Preheat oven to 350 degrees. Brush 12 jumbo muffins tins with Pam cooking spray. 

In a medium bowl, whisk flour, baking powders, pumpkin pie spice, and baking soda.

In a large bowl, whisk oil, pumpkin puree, yogurt, egg whites, and sugar to combine. Add 1 cup walnuts and reserved dry ingredients.  Mix just until moistened (do not over mix)

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar.  Bake 35-40 minutes.  Cool 5 minutes in pan.

*Note: You can use the same recipe and make 24 regular size muffins at 150 kcal, 6 g fat, and 20 mg of sodium. 

Farm Fresh Lasagna

Nutrition:
Servings: 6
Calories per serving: 145 kcal
Fat per serving: .5 g
Sodium per serving: 180 mg

 Ingredients:

4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries
2 cups vanilla yogurt

Directions:
Place 1/3 of the corn flakes in an even layer in the bottom of an 8x8 serving dish.  Mix together the watermelon, blueberries, and yogurt.  Spoon half over the corn flake layer evenly.  Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that.  Sprinkle the remaining corn flakes evenly over the top.



*Love this recipe? It was found at www.watermelon.org.  Check out the site for other great ways to use watermelon.

Waldorf Salad

Nutrition:

Servings: 4

Calories per serving: 115 kcal
Fat per serving: 10 g
Sodium per serving: 8.5 mg

Ingredients:

1/4 cup coarsely chopped pecans
2 celery stalks, thinly sliced on the diagonal, plus leaves for garnish
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tablespoon white-wine vinegar
1 tablespoon extra-virgin olive oil
Salt and Pepper

Directions:

Preheat oven to 350 degrees.  Spread pecans on a rimmed baking sheet, and bake until lightly browned (4-6 minutes)
In a large bowl, combine celery, apple, grapes, vinegar, and oil.  Season with salt and pepper and toss to combine.  Garnish with celery leaves optional.

Homemade Grape Sorbet

Nutrition:

Servings: 12

Calories per serving: 35 kcal
Fat per serving: 0 g
Sodium per serving: 3 mg

Ingredients:

1 1/2 pounds grapes
1/4 cup water
2/3 cup simple syrup (sugar and water syrup)
1 1/2 tablespoons lemon juice

Directions:

Prepare an ice bath; set aside.  Combine grapes and the water in a medium saucepan.  Cook over medium-high heat until the liquid begins to bubble and grapes start releasing liquid. (4 minutes)  Reduce heat, simmer until juice is dark purple and grapes begin to break apart. (3 minutes)
Pass mixture through a food mill and through a fine sieve into a large bowl and set in the ice bath; stir frequently until completely cool.  Stir in simple syrup and lemon juice.
Transfer mixture to an ice-cream maker, and freeze.  Transfer to an airtight container and store in the freezer until ready to serve, up to 2 weeks.

Chocolate Pear Tart

Nutrition:

Servings: 8
Calories per serving: 250 kcal
Fat per serving: 12 g
Sodium per serving: 90 mg

Ingredients:

1/4 cup Chobani non-fat yogurt
1/2 stick light, unsalted butter
3/4 cup whole blanched almonds
3/4 cup stevia
5 egg whites
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract (optional)
3 firm, ripe pears
1/2 lemon
2 tablespoons apple jelly

Directions:

Preheat oven to 350 degrees.  Brush a 9 inch removable-bottom tart pan with Pam cooking spray, set aside.
In a food processor, combine almonds and sugar; process until very finely ground.  Add salt-free butter, egg whites, cocoa, vanilla, salt, and almond extract, if using; process until combined.  Spread mixture evenly in prepared pan.
Peel, halve, and core pears; cut lengthwise into 1/4-inch thick slices, rubbing them with lemon (to prevent discoloration).  Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes.  Cool completely in pan.
Briefly heat jelly in the microwave or on the stove until liquefied.  Gently brush pears with jelly, let set, at least 20 minutes  Remove tart from pan and serve.

Enjoy =]

Cherry Lime Tarts

For the crust:

• 7 tablespoons cold unsalted butter, cut into pieces, plus more for muffin pan
• 1 1/3 cups all-purpose flour (spooned and leveled)
• 1/4 cup sugar
• 1/2 teaspoon coarse salt
• 2 large egg yolks
• 1/2 teaspoon pure vanilla extract

For the filling:

• 2 large eggs, lightly beaten
• 3 tablespoons all-purpose flour
• 2/3 cup sugar
• 1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes)
• 1/4 teaspoon coarse salt
• 9 cherries, halved and pitted

 

Directions:

 

Make crust: Preheat oven to 350 degrees. Lightly butter six standard muffin cups. In a food processor, process butter, flour, sugar, and salt until mixture resembles coarse meal. Add yolks and vanilla and process until dough comes together when pressed (dough will be crumbly.)        

 

Divide dough into 6 pieces. Roll each into a ball and place in a muffin cup, pressing evenly into bottom and up sides. Place a paper cupcake liner into each muffin cup over dough and fill with pie weights or dried beans. Bake until edges are dry, 15 minutes. Carefully remove liners and weights; bake until crusts are dry and barely golden, 5 to 7 minutes.

Meanwhile, make filling: In a medium bowl, whisk together eggs, flour, sugar, lime juice, and salt. Place 3 cherry halves into each crust and divide filling among each. Bake until filling is set, about 25 minutes. With the tip of a knife or a small offset spatula, remove cups from pan. Let cool completely on a wire rack.

Watermelon Salsa

Ingredients

1 cup diced watermelon (seeds removed)
¾ cup diced strawberries
¼ cup diced red onion
2 tablespoons chopped fresh mint leaves
2 tablespoons diced seeded jalapeno chile
1 tablespoon lime juice
1 teaspoon sugar (optional, to taste)

Instructions

Gently stir together all ingredients in bowl. Let stand to blend flavors, about 1 hour. For a dynamite combination, serve salsa with Caribbean or jerk seasoned grilled items, or with pretzels.