If you always enjoy a bit of dessert after a meal, but really shouldn’t be having it, here a couple of great ideas for “being good” while you splurge!
PEANUT BUTTER COOKIES
1 cup applesauce
¼ cup canola oil
1 banana
1 cup peanut butter
1 cup brown sugar
1 cup all-purpose flour or whole wheat flour
½ teaspoon salt
2 tablespoons water
2 ½ cups all-purpose flour or whole wheat flour
2 teaspoons baking soda
6 tablespoons cornstarch
Place applesauce, oil, and banana in blender or food processor and process until smooth and slightly foamy. Place in large mixing bowl. Add peanut butter, brown sugar, 1 cup flour, salt, and water. Mix well. Add additional flour, baking soda, and cornstarch. Mix well.
Place cookie dough by rounded teaspoonsfuls on ungreased cookie sheet. Dip fork in water and flatten each mound of cookie dough to form a cookie that’s approximately ½ inch in thickness.
Bake at 325 degrees for 12 to 15 minutes, or until top is light brown. Edges and bottoms should be golden brown, and the centers should still be slightly soft. As cookies cool, they will get harder.
RASPBERRY PUDDING PARFAITS
1 ½ cups cold milk
1 pkg. (5.1oz) instant fat-free vanilla pudding mix
1 pkg. (12 oz) unsweetened frozen raspberries, thawed
Non-dairy whipped topping, if desired
In mixing bowl, combine milk and pudding mix; bat for 2 minutes or until thickened. Spoon half into four parfait glasses. Top with half of the raspberries. Repeat layers. Garnish with whipped topping. YIELD: 4 Servings
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