The holidays are just around the corner. This time of year makes it hard to stick to a healthy diet. Cookies, cakes, cheese balls galore!! On the Taste of Home website I found an article on how to make your cookies lighter. I hope these suggestions help with your holiday eating.
There are simple ways to make your favorite cookies, brownies and bars healthier.
Here are some tips:
- Adding an extra egg white gives crunch to a low-fat cookie. In recipes that call for several eggs, substitute two egg whites for one of the eggs.
- Light cookies do not brown like their higher-sugar counterparts. Adding a little baking soda (in addition to any other leavening in the recipe) will promote browning.
- A little corn syrup will produce a browner cookie…with a crisp surface and soft interior. Substitute the corn syrup for the same amount of sugar called for in the recipe.
- Use cocoa instead of melted or grated chocolate to help reduce fat. Three tablespoons cocoa plus 1 tablespoon water or other liquid equals 1 square or 1 ounce of melted baking chocolate. Mix the cocoa with the dry ingredients and the liquid with the wet or creamed ingredients.
- using butter or a high-fat content margarine. Reduced-fat butters or margarines contain water and air and will not produce a quality cookie.
For the compete article click on the link: Lighter Cookies Are Delicious
I love cheesecake! What’s not to love? It’s rich, creamy, and delicious. When I have dessert out at a restaurant, nine times out of ten I will choose cheesecake with fruit drizzled on top. YUM! In honor of National Cheesecake Day on July 31st it might be fun to try your hand at making your own cheesecake at home. I found this simple cheesecake recipe in The Cheesecake Bible by George Geary.
Strawberry Swirl Cheesecake
Preheat oven to 325⁰F
6 inch cheesecake pan, ungreased, or springform pan with 3 inch sides, greased
¾ cup graham crackers
2 Tablespoons unsalted butter, melted
2 packages (each 8 oz) cream cheese, softened
¾ cup granulated sugar
1/3 cup strawberry preserves or jam
1 teaspoon vanilla extract
- Crust: In a bowl, combine graham cracker crumbs and butter. Press into bottom of cheesecake pan and freeze.
- Filling: In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs one at a time, beating after each addition. Stir in vanilla. Swirl in strawberry preserves.
- Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 30 – 40 minute. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Cheesecake related mysteries to read while you are waiting for your masterpiece to bake and cool:
Throw Darts at a Cheesecake by Denise Dietz
Cherry Cheesecake Murder by Joanne Fluke