Recipe and Image Copyright © 2009 Jennifer Iserloh

Nut butters are great for making baked goods and sauces. I love the sweet, mellow taste of cashews, but if cashew butter is not in your budget, replace it with peanut butter instead.

Makes 4 dozen cookies

Ingredients

Non-stick cooking spray
3/4 cup cashew butter or smooth peanut butter
3/4 cup light brown sugar, packed
6 tablespoons trans-fat free margarine
2 large egg whites
2 teaspoons vanilla extract
3/4 cup whole wheat flour
1/3 cup ground golden flax meal
1/4 cup old-fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
¼ teaspoon allspice
1/8 teaspoon ground cayenne chili powder
48 whole cashews (about 1/4 pound)
1/4 cup powdered sugar

Directions

Preheat oven to 350ºF. Coat three large cookie sheets with cooking spray. In a large bowl, combine the cashew or peanut butter, brown sugar, and margarine. Mash them together with a wooden spoon until well combined. Stir in the eggs whites and vanilla extract.

Sprinkle the flour, flax, oats, baking soda, salt, allspice, and ground cayenne over the egg mixture. Stir well, until a firm dough starts to form and the flax and oats are incorporated.

Coat a melon baler or small teaspoon with cooking spray. Spoon out the dough and place 1/2 inch a part on the cookies sheets. Press one of the cashews into the top of each cookie. Bake 5 to 6 minutes, until the nuts begin to brown and the cookies are still soft to the touch. Cool on cookie sheets 1 to 2 minutes before transfering to a wire rack to cool completely. Once the cookies have cooled, dust with powder sugar. Store in an air-tight container for up to three days.

Download Recipe

Other Sweet Recipes

Serve with Rich Sour Cream Cookies or Granny’s Texas Sheet Cake or Buttermilk Ice Cream.

Recipe and Image Copyright © 2009 Jennifer Iserloh

Smoothies can be a no-mess way to get in vital nutrients that you may be lacking in your everyday diet, like vitamin C and calcium. They are superfast to whip up and the creamy texture can help fight cravings for sweets and frozen treats.

Serves 2

Ingredients

1 cup low-fat kefir (any flavor) or vanilla low-fat yogurt
1 cup pink grapefruit sections
1 cup orange sections
1 tablespoon agave
2 sprigs of fresh mint

Directions

Combine all ingredients in a blender or food processor. Blend until smooth and pour over ice. Serve with a sprig of mint if using.

Download Recipe

Make It A Brunch

Serve with Lemon Poppy Seed Muffins or make it a salsa party.

Recipe and Image Copyright © 2008 Jennifer Iserloh

Christmas fruitcakes are heavy and dense, but this tender lemon pound cake can be part of your new holiday tradition. It has the candied fruit that makes it festive without using red and green food coloring.

Makes 16 slices of fruit cake

Ingredients

non-stick cooking spray
¾ cup plus 2 tablespoons all purpose flour
¾ cup spelt or white whole wheat flour
1/2 teaspoon baking soda
1/8 teaspoon salt
8 tablespoon trans-fat free, soft tub margarine
3/4 cup granulated sugar
3 egg whites
1 teaspoon finely grated, the zest of about 1 medium lemon
1 teaspoon vanilla extract
½ cup fat-free, plain yogurt
¼ cup fresh lemon juice, the juice from about 1 medium lemon
¼ cup raisins or dried cherries
¼ cup chopped dates

Directions

Coat a 1-pound loaf pan with cooking spray. Add 2 tablespoons of the all purpose flour. Shake and turn the pan until the interior is well coated with flour. Set aside. Preheat oven to 350º F.
In a large bowl or zipper lock bag, mix remaining all purpose flour, baking soda, and salt. In another large bowl add margarine and sugar. Mash the sugar into the margarine with a wooden spoon until just incorporated.

Stir in egg whites, lemon zest, vanilla. Stir in half the flour mixture, until just incorporated, do not over mix, there will be some dry spots. Add the yogurt, lemon juice, raisins, cherries, and dates. Add the remaining flour on top and mix until just combined. Scrap down the sides of the bowl and transfer batter to the loaf pan. Smooth the top with a spatula.

Bake 50 to 55 minutes until the edges of the cake are golden and a toothpick comes out clean when inserted in the center. Cool 5 minutes in the pan before removing to a rack to cool completely. Pound cake will keep 3 days tightly wrapped in aluminum foil.




Download Recipe

Complete Your Holiday Feast!

Here’s brand-new recipes - healthier versions of your favorite classics, along with simple tips and do ahead ideas. And yes, please share these with your friends & families…

• Scalloped Potatoes
• Cranberry Sauce
• Butternut Squash Risotto
• Herbed Leg of Lamb

Recipe and Image Copyright © 2008 Jennifer Iserloh

Sesame seeds add a delicate crunch to these spicy treats. I like it when the cookies soften up as they are stored, but my husband is a crisp cookie fan, so I reheat them for a few minutes in a warm oven before serving the second day.

Makes 48 cookies

Ingredients

2 cups whole wheat pastry flour
¼ cup white sesame seeds
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon unsweetened cocoa powder
¼ teaspoon ground clove
1/8 teaspoon salt
3/4 cup trans-fat free, margarine
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
2 egg whites
¼ cup unsulfured dark molasses

Directions

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, 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.



Download Recipe

Complete Your Thanksgiving Feast!

Here’s brand-new recipes - healthier versions of your favorite Thanksgiving classics, along with simple tips and do ahead ideas. And yes, please share these with your friends & families…

• Scalloped Potatoes
• Cranberry Sauce
• Thanksgiving Stuffing
• Gingerbread Cookies
• Get Ready for Thanksgiving! - With just a bit of planning and thinking ahead you can cook a huge feast for 20 or more guests all by yourself - here are simple tips and do ahead ideas that even beginning cooks can use.

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

This fruity pops are sweet since they combine two antioxidant rich foods, blueberries and spinach. Watch Better TV clip featuring this recipe!

Serves 8

Ingredients

1 1/2 cups fresh blueberries
1 1/2 cups baby spinach leaves
3 tablespoons blueberry jam

Directions

Blend all ingredients in a blender or food processor until smooth. Pour into popsicle molds or freeze in an air-tight container 3-4 hours or until firm.

Download Recipe

Make It A Meal

Serve with Buttermilk Chicken Fingers or Sauteed Spinach.

Wine Pairings

Gewürztraminer

Recipe and Image Copyright © 2008 Jennifer Iserloh

Rice pudding is a world famous dessert and almost every culture has their version. I add coconut milk to mine for creaminess, but the core flavor of this pudding is vanilla. Even people who aren’t coconut fans still dig in.

Serves 4

Ingredients

3 cups non-fat, skim milk
1 15-ounce can light coconut milk
1 teaspoon ground cinnamon
½ cup short grain white rice
1/4 cup granulated sugar
2 teaspoons vanilla extract

Directions

In a large saucepan bring the milk, coconut milk, and cinnamon to a near boil. Stir in the rice and cover. Reduce the heat and simmer, 45 minutes to an hour, stirring often until the rice is tender and most of liquid is absorbed. Stir in the sugar and vanilla and serve warm or cool completely before refrigerating in an air-tight container for up to one week.

Download Recipe

Make It A Meal

• Jalapeno flank steak
• Chicken Enchiladas
• Refried Beans with Turkey Bacon

Wine Pairings

Gewürztraminer, Prosecco

Image and Recipe Copyright © 2008 Jennifer Iserloh

I’m always on the hunt to find ways to use leftovers. This is the prefect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.

Makes 5 1/2 cups

Ingredients

1/2 cup cooked short grain brown rice
1 cup reduced fat plain yogurt
1 cup non-fat, skim milk
½ cup brown sugar
2 tablespoons golden flax meal
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon cinnamon

Directions

Blend all ingredients in a blender or food processor until the rice begins to break apart. Pour into an air-tight, freezable container. Freeze for 3-4 hours or until firm.

Download Recipe

Make It A Meal

Serve with Buttermilk Chicken Fingers or Sauteed Spinach.

Wine Pairings

Gewürztraminer

Image and Recipe Copyright © 2008 Jennifer Iserloh

If you can make pancakes, you can definitely make crepes! I know that they might seem fancy, but they are incredibly versatile and can be served with both savory and sweet fillings and store extremely well. I recommend using a flat, lightweight griddle that fits over top of gas burners. I like to make two at a time and cool them on a wire rack before wrapping them in plastic wrap and storing in the fridge.

Makes 15, 6-inch crepes

Crepe Batter

1 ½ cup water
1 cup whole wheat pastry flour

1/2 cup low-fat, 1% buttermilk
2 egg
whites
2 teaspoons olive oil
¼ teaspoon salt
Non-stick cooking spray

Directions

Blend all ingredients in a blender or food processor until smooth. Refrigerate 1 hour or up to 8 hours covered.

Heat a griddle or a crepe pan over medium heat. Coat with cooking spray. Transfer about ¼ cup of the batter onto the griddle or pan and spread it out with a small spatula or spoon. Cook 2 to 3 minutes until the crepe begins to brown around the edges, and starts to dry out on the top. Flip and cook an additional 2 minutes until the crepe is no longer wet in the center but still moist.

Download Recipe

Make It A Meal

Serve with corn chowder or Salmon Nicoise Salad.

Wine Pairings

Gewürztraminer

Related Posts

• Make a double batch of crepes and host a salsa party where your guests can pick their favorite filling.
• Salsa is a great way to save on groceries! Don’t waste that piece of onion or handful of fresh herbs in your fridge, make salsa. Learn other ways to save cash in the kitchen.
• Is it too hot to cook? Read about other ways to prepare meals without turning on the oven.

Image and Recipe Copyright © 2008 Jennifer Iserloh

Avocado in a milkshake might sound unusual, but in Vietnam it’s a traditional treat that you can order in local restaurants. Enjoy a creamy, rich shake while getting a serving of vegetables to boot!

Serves 2

Ingredients

½ ripe Hass avocado
2 tablespoons brown sugar
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 ½ cup skim milk

Directions

Place all ingredients in a blender or food processor. Blend on high until smooth and serve over ice.

Download Recipe

Make It A Meal

Serve with Turkey Burgers or Sweet Potato Fries.