In the last weekend I made these 2 recipes that are healthy. I was craving oatmeal cookies but not the fat. So I tried this recipe of cookies :
Very Low Fat, Delicious Oatmeal Raisin Cookies
44 cookies (I got 50)
In the description of the recipe it says “They are soft and yummy, but best eaten within a day of baking; because of their very low fat content, they don’t “age” well.” But I kept them in an hermetic container 5 days in a cool place. They were still yummy and didn’t age. No cookies went to the garbage 🙂 They were so yummy.
- 1 cup raisins
- 1/4 cup water
- 3 egg whites
- 1 tablespoon molasses
- 1 cup sugar (next time I’ll use 1/2 cup)
- 1 cup packed brown sugar (next time I’ll use 1/2 cup cause too sweet)
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/2 cup nonfat dry milk powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 1/2 cups quick-cooking oats (I used 1 1/2 cups of old fashioned oats and 1 cup of quick-cooking oats)
- In a medium bowl, combine the raisins, water, egg whites, and molasses. Stir until well mixed.
- Add the sugar, brown sugar, and vanilla. Stir to combine.
- In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon. Mix well.
- Slowly add the flour mixture to the raisin mixture.
- Stir in oats.
- On a baking sheet coated with nonstick cooking spray, drop batter by teaspoonfuls. Leave 2 inches between each cookie. They do spread a little bit.
- Bake at 350° for 8-10 minutes or until edges are light golden-brown.
- Remove cookies from oven when they are done.
- Place cookies on a wire rack to allow them to cool. Enjoy without guilt!
It’s a great bread without too many calories. It’s an healthy snack for me. I used only 1/2 cup of sugar and I found it too sweet so another time I may try with only 1/4 cup sugar.
Banana Nut Bread with Yogurt and Whole Wheat Flour
- 1 3/4 cups whole wheat flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sugar (I used 1/2 cup of sugar and I found it too sweet)
- 1/3 cup plain fat-free yogurt
- 4 egg whites
- 2 tablespoons milk (I used skim)
- 1 cup mashed ripe banana
- 1/4 cup chopped nuts
- Stir together flour, baking powder and soda. Set aside.
- With electric mixer, beat sugar and yogurt. Add eggs, one at a time, and milk, beaintg until smooth after every new addition.
- Add flour mixture and banana alternately to creamed mixture. Fold in nuts.
- Turn batter into lightly greased 8x4x2-inch loaf. Bake for 60-65 minutes at 350degrees.