Christmas Eggnog and Gingerbread Cookies

Join me for a date to learn about everyday healthy cooking. We’re taking those fast food or food court favorites, and turning them into delicious, healthful meals, that are friendly to your waistline, and your time.

In this sixth episode of “Food Courting”, we’re going to prepare two tasty Christmas treats: Gingerbread cookies, and velvety egg nog. Not only do they taste better than the store bought version, but they’ll be a whole lot healthier.

Healthy Christmas Eggnog Gingerbread CookiesIt’s two delicious healthy holiday treats that are great for Santa, and for the whole family…

More than 20000 people have already watched this sixth episode, so make sure you’ll watch the clip right now, right here…

And if you’ve missed the first five episodes, you can watch them here as well:

Gingerbread Cookies

Makes 48 cookies

2 cups whole wheat pastry flour
1/4 cup white sesame seeds
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
1/4 teaspoon ground clove
1/8 teaspoon salt
3/4 cup trans-fat free, olive oil based margarine or grassfed butter
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 egg whites
1/4 cup unsulfured dark molasses

Preheat an oven to 350°F. Coat 3 large cookie sheets with non-stick spray. Set aside. In a large bowl, stir together the flour, sesame seeds, baking powder, ginger, cinnamon, cocoa powder, clove, and salt. Set aside. In another large bowl, with a wooden spoon mash the margarine or butter, brown sugar, and vanilla until creamy and well combined.

Add the egg and molasses and stir until blended. Stir in the flour until a smooth soft dough forms. Drop by tablespoons onto the cookie sheet and bake 10 to 12 minutes until the cookies have puffed and are firm to the touch. Transfer to a wire rack to cool completely. Store in an air-tight container for up to 3 days.

Egg Nog

1/2 cup sugar
2 egg yolks
1/4 tsp cinnamon
2 cups fat free milk
1/4 cup rum
1 cup non-fat Greek yogurt
freshly grated nutmeg to garnish

Place the sugar, egg yolks, and cinnamon in a large bowl. Whisk until well combined

Gently heat milk in a large saucepan, over medium heat. Using a ladle, spoon one cup of the milk into the sugar mixture and whisk vigorously. Repeat. Add the contents of the bowl into the saucepan and cook over low heat, stirring continuously, until the mixture coats the back of a spoon. Turn the heat off, and add the rum. Cool 15 to 20 minutes, then whisk in the yogurt. Serve over ice with the nutmeg.

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