With a calorie count of 70 for each Coconut Mini Chipsters you save 30 calories over the regular variety.
- Pictures from the Splenda Life Cookbook HAVE YOUR COOKIE & EAT IT TOO
We've heard your groans of how the pounds have piled on during the holidays and for some people it's back to where
they were last year, and the year before,
and the year before...
YOU KIND of suspect that you'll soon run of steam with the drastic dieting and vigorous exercise but yet you try. We can't help you with the exercise in these pages (check out upcoming issues of Flair magazine on Mondays), but we do have some delicious ideas of how you can have your cake and eat it too. The folks that make the low-calorie sweetener Splenda have published a book that provides a bellyful of delicious and nutritious recipes.
Splenda is for everyone who wants to cut back on their sugar and caloric intake, says Product Manager Shawna Kidd. The product, she adds, sells consistently well throughout the year but peaks during the baking season - Christmas and Easter.
Here are a few of the recipes from the book. Plus more healthy and nutritious recipes (page 2) from Heather Little-White and Associates.
Coconut Mini Chipsters
1/3 cup packaged shredded coconut
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup margarine
1/4 cup egg substitute
1 tbsp. vanilla extract
3/4 cup low-calorie sweetener
1/4 cup water
3/4 cup mini chocolate chips
METHOD
1. Preheat oven to 375 degree. Spread coconut on cookie sheet. Toast in oven at 375 degree, stirring every 2 minutes for 6 to 8 minutes or until lightly golden.
2. In small mixing bowl, combine flour, baking powder, and baking soda. Set aside.
3. In large mixing bowl with mixer on high speed, beat margarine until light and fluffy, about 1 minute.
4. Add egg substitute and vanilla. Beat at high speed until blended, about 1 minute. (Mixture will be separated and liquid.)
5. Gradually add low-calorie sweetener and beat at medium speed until blended and creamy, about 1 minute.
6. With mixer at low speed, gradually add half the flour mixture. Then add the water followed by the remainder of the flour mixture. Stir in mini chocolate chips and toasted coconut.
7. Measure level tablespoons of dough and drop about 2" apart on greased cookie sheet. Flatten dough slightly. Bake at 375 degree for 8 minutes or until light golden brown around the edges. Cool on wire rack to room temperature.
Yields 24 cookies.
Chicken Fajita Pizza
1 8-oz. can tomato sauce
(no salt added)
1 tbsp. red pepper hot sauce
1 1/2 tsp. dried oregano leaves
1 tbsp. ground cumin
1 tbsp. peanut or vegetable oil
1/3 lb. skinless, boneless
chicken breast, cut into
2 x 1/2" strips
1 large green pepper, cut into
2 1/2" strips
1/2 large onion, cut into
about 1/4" thick slices
1 tbsp. low-sodium soy sauce
1 10-oz. package instant
refrigerated pizza dough
8 ozs. low-fat mozzarella
cheese, shredded
METHOD
1. Preheat oven to 425 degrees. Spray 9 x 13" baking pan with vegetable cooking spray. Set aside.
2. In small bowl, stir together tomato sauce, red pepper hot sauce, oregano, and cumin. Set aside.
3. In large non-stick skillet over medium heat, heat oil just until it ripples, about 1 minute.
4. Add chicken, green pepper, and onion to skillet and cook in hot oil, stirring frequently, about 5 minutes or until chicken no longer appears pink on the surface.
5. Add soy sauce to skillet and heat 1 minute longer, or until moisture evaporates. Remove from heat.
6. Press pizza dough into baking pan, covering bottom and about 1 1/2" of the sides.
7. Spread tomato sauce mixture evenly over dough. Distribute drained chicken/vegetable mixture over sauce.
8. Sprinkle shredded cheese evenly over pizza.
9. Bake 20 minutes or until crust is brown and cheese is melted.
Mixed-Ahead
Flavoured Oatmeal
2 cups quick-cooking oats
3/4 cup low-calorie sweetener
1 tsp. ground cinnamon
1 1/2 tsp. butter flavour
granules
1/2 tsp. salt
METHOD
1. In plastic bag or airtight container, combine all ingredients. Shake mix before each use.
2. Microwave Cooking Instructions: Place 1/3 cup oat mixture in microwave-safe bowl. Add 2/3 cup water. Microwave on high for 2 minutes (or until desired consistency is reached). stir, and serve immediately. Serves 1.
3. Stove-Top Cooking Instructions: In small saucepan over high heat, bring 2/3 cup water to a brisk boil. Add 1/3 cup oat mixture and cook for 1 minute, stirring occasionally. Let stand until desired consistency is reached. Serves 1.
Yields 7 (2/3-cup) servings
Note: For 2 servings, use 1 1/3 cups water and 2/3 cup oat mixture.
FLAVOUR VARIATIONS
For each serving of maple-spice flavour, stir 1/8 teaspoon imitation maple flavouring and 1/8 teaspoon butter flavour granules into oatmeal before cooking.
For each serving of apple-spice flavour, stir 1 pinch nutmeg into oatmeal before cooking and 2 tablespoons applesauce after cooking.
Creamy Curried Vegetables
1 tbsp. diet margarine
1 tbsp. curry powder
1/2 cup canned evaporated
skimmed milk
2 tbsp. tomato paste
1 tsp. low-calorie sweetener
1 16-oz. package frozen veg
etable mix (broccoli, carrots,
and cauliflower)
1 16-oz. can chickpeas,
drained and rinsed
1/2 cup plain non-fat yoghurt,
slightly beaten by hand
METHOD
1. In microwave safe 2-quart bowl or casserole, combine died margarine and curry powder. Microwave on high 1 minute.
2. Add evaporated milk, tomato paste, and low-calorie sweetener. Stir to combine.
3. Add frozen vegetables and chickpeas. Stir, cover, and microwave on high 10 minutes, or until vegetables are cooked.
4. Stir in yoghurt and serve over rice.
Yields 4 (1-cup) servings
Chicken Dijonnaise
1 lb. skinless, boneless chicken, cut into approximately 2 x 1/2" strips
1/2 cup diced onion
6 large mushrooms, minced
1 large clove garlic, minced
1 1/2 cups skim milk
1 tbsp. cornstarch
1 packet instant chicken broth
granules or powder
2 tbsp. smooth style Dijon mustard
1/4 tsp. curry powder
2 tbsp. reduced-calorie sour cream
product (33% less fat)
METHOD
1. Spray large non-stick skillet with vegetable cooking spray and place over
medium heat.
2. Add chicken, onion, mushrooms,
and garlic to skillet and cook over medium heat until onions look translucent, about
5 minutes.
3. Stir together milk and cornstarch. Add milk mixture, chicken broth granules, 1 tablespoon mustard, and curry powder to skillet. Increase heat to medium-high. Stir until sauce begins to thicken and chicken is no longer pink in centre, about 5 minutes.
4. Add remaining mustard (1 tablespoon) and sour cream product and heat through. [Takes about 1 minute]
5. Serve over rice.
Yields 6 (2/3 cups) servings.
