Banana Bread with Chocolate Glaze

This banana bread tastes just like grandma's old-fashioned recipe, but with the added bonus of chocolate glaze! We all loved it!

Serves 16 ( 5 points +)

• 1 c. sugar
• 1/4 c. butter, softened
• 3 bananas, mashed
• 1/4 c. skim milk
• 1/4 c. reduced-fat sour cream
• 2 egg whites
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2-1/2 T. half and half
• 2 oz. semisweet chocolate, chopped ( I used mini chocolate chips)
• 
  
• Preheat oven to 350 and spray a loaf pan with nonstick spray

Combine sugar and butter in a mixing bowl and beat until blended well. Add bananas, milk, sour cream, and egg whites.

Combine flour, baking soda, and salt in a medium bowl. Add flour mixture to banana mixture; beat until just blended. ( do not overbeat). Spoon batter into loaf pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Remove from pan and cool on a wire rack.

Place half and half and chocolate in a microwave -safe dish. Microwave on high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly. Spread over bread.

"Cooking Light"

Zucchini- Carrot Muffins

This recipe slightly adapted from King Arthur Flour is delectable! I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like. 

Makes 8 ( 5 points +)

• 1/2 c. sugar
• 2 T. canola oil
• 1 egg
• 1/2 tsp. salt
• 1 c. grated zucchini
• 1 c. grated carrot
• 1/4 c. dried fruit
• 1/4 c. ground flax seed
• 3/4 c. white whole wheat flour
• 1 tsp. baking powder
• 1 tsp. cinnamon

Preheat oven to 375 degrees.

In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit. 
Add flax seed, flour, baking powder and cinnamon. Stir until just combined. 

Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake! 

Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.

Double Chocolate Banana Bread

Bananas are either eaten quickly in our house or they are left to sit and become over-ripe. This week, I had some over-ripe bananas and decided to look for a new recipe. I came across this  this double chocolate banana bread , which I have adapted to make a bit more points friendly. I plan to bring it to a book discussion group that I attend. Since some of the ladies are trying to eat very little sugar, I decided to try this recipe using Xylitol, which is a natural sweetener and is very low-calorie. You can use regular sugar and just add 1 point per serving. They key with breads and muffins is not to over mix or over bake. I like to cut breads into 16 pieces by cutting in 8 pieces on the long side of the bread and then cutting those pieces in half. This makes for a thicker, although smaller, slice. Enjoy!

Serves 16 ( 4 points + or if using sugar 5 points +)

• 1 c. Xylitol ( or sugar)
• 2 eggs
• 1/3 c. canola oil
• 2 ripe bananas, mashed
• 1 tsp. vanilla
• 1-1/2 c. flour
• 1/2 c. unsweetened baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray a loaf pan with nonstick spray.

Beat Xylitol ( sugar), eggs, and oil to combine. Beat in bananas and vanilla.
Combine flour, cocoa, baking soda, salt and chocolate chips. Stir until just combined. Spoon into loaf pan. Bake 50-60 minutes or until top is cracked and bread springs back when you lightly touch the top. I like to check my bread at least 5 minutes early to make sure I am not overbaking.

Honey Lemon Chia Seed Muffins

My niece recently returned from Spain and brought me a jar of the most delicious honey. I knew I wanted to try them out for this recipe! This recipe is a variation of the "Tuscan Lemon Muffins" on my blog. They are the ultimate summery muffin! The ricotta makes these muffins light and airy and full of flavor. I hope you like them. The adapted recipe came from a site called " Table forTwo ".

Makes 12 muffins ( 5 points +)

• 1-3/4 c. flour
• 3/4 c. sugar
• 2-1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. part-skim ricotta
• 1/2 c. water
• 1/4 c. olive oil
• zest of 2 lemons
• 2 T. fresh lemon juice
• 1 egg
• 2 T. chia seeds
• 2 T. honey, melted

Preheat oven to 375. Line muffin tins with cupcake liners or spray with nonstick spray.

In a large bowl, whisk together, flour, sugar, baking powder and salt.

In a medium bowl, mix together, ricotta, water, olive oil, lemon zest, lemon juice, and egg.

Make a well in the center of the dry ingredients, pour the wet ingredients into the dry and mix with a wooden spoon. Add chia seeds and gently fold into batter.

Divide batter evenly into muffin tins. Bake for 16 minutes or until a toothpick inserted near the center comes out clean.

Let cool for 5 minutes then brush with melted honey. Cool completely.

Zucchini Mini Muffins

I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.

Makes 24 muffins ( 2 points + each)

• 1-1/3 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground allspice
• 2/3 c. shredded zucchini
• 3 T. canola oil
• 2 T. butter, melted
• 2 T. skim milk
• 1 tps. vanilla
• 1 egg

Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.

adapted from "Cooking Light"

Double Blueberry Scones

Delish!

Serves 8 ( 8 points +)

• 1 c. rolled oats
• 1-1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 4 T. light stick butter
•  1/2 c. fresh or frozen blueberries ( thawed )
• 1/3 c. dried blueberries
• 1 T. grated lemon zest
• 1 tsp. vanilla
• 1/2 c. low-fat buttermilk
• 1T. coarse sugar ( turbinado)

Preheat oven to 350 and line a baking sheet with parchment paper. 
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.

In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add  dry ingredients to wet ingredients and  gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar.  Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate. 

adapted from the book " Eating in Color"

Chocolate Chunk Pumpkin Muffins

With no added fat and warm chocolate oozing from these muffins, what's not to love?

Makes 18 muffins (4 points +)

• 2 medium bananas ( ripe)
• 1 c. canned pumpkin puree
• 2 eggs
• 1/3 c. sugar
• 1/2 c. sugar-free maple syrup
• 1/4 c. flax seed, ground
• 1/4 c. wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 3/4 c. semisweet chocolate chunks
• 1/4 c. shelled raw pumpkin seeds ( Pepitas)

Preheat oven to 375 and spray muffin tins with nonstick spray.

In a large bowl, mix together the bananas, pumpkin, eggs, sugar and syrup..
In another bowl, combine flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices.

Gently stir dry ingredients into wet, being careful not to overmix. Stir in chocolate chunks. Fill muffin tins 3/4 full. Sprinkle with pumpkin seeds. 

Bake 18-20 minutes or until done. Transfer to a wire rack to cool.

adapted from the cookbook: " Eating in Color" by Frances Largeman-Roth

Pumpkin Chocolate Chip Bread

Today was one of the coldest days of the year thus far. I decided to turn on the oven to warm things up a bit. This pumpkin bread was so good, it was hard to stop at one piece. You will be pleased to know that I worked hard to get this down to 3 points per slice! I like to cut my bread into 16 pieces by first cutting into 8 thick slices and then cutting those slices in half. It gives the perception of being a more hearty helping! Enjoy!

Makes 2 loaves, 16 slices each ( 1 slice = 3 points +)

• 3/4 c. sugar
• 3/4 c. brown sugar
• 6 oz. fat-free vanilla or plain Greek yogurt
• 1/4 c. canola oil
• 1 c. egg beaters
• 2-1/3 c. white whole wheat flour
• 1 c. all-purpose flour
• 2 tsp. baking soda
• 1-1/2 tsp. salt
• 1-1/2 tsp. cinnamon
• 1 tsp. nutmeg
• 2/3 c. water
• 1 ( 15 oz) can pumpkin
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray two loaf pans with nonstick spray.
Beat sugars, yogurt, oil, and egg beaters.

In a medium bowl, combine flours, baking soda, salt, cinnamon and nutmeg. Add flour mixture alternately with water to sugar mixture. Beat until just mixed. Add pumpkin and beat until just blended. Stir in chocolate chips.
Pour batter into loaf pans. Bake 45 minutes or until toothpick inserted near the center comes out clean. 

Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

Orange Cranberry Wheat Germ Muffins

I love the combination of orange and cranberry. The key to making muffins that are moist rather than dry and stiff is not to over mix them. Stir wet ingredients into dry until just moist.  These muffins are hearty, healthy, and delicious!

Makes 12 ( 5 points+)

• 1-1/2 c. all-purpose flour
• 1/2 c. wheat germ
• 1/2 c. sweetened dried cranberries
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/8 tsp. ground nutmeg
• 3/4 c. packed brown sugar
• 1/4 c. canola oil
• 1 tsp. grated orange rind
• 1/2 c. fresh orange juice
• 2 eggs
• 1 T. Turbinado sugar

Preheat oven to 375 and spray or muffin cups with nonstick spray.

Combine flour and next seven ingredients ( through nutmeg) in a large bowl, stirring with a whisk. Make a well in the center of the mixture.
Combine brown sugar, oil, orange rind, juice and eggs; stir until just combined. Spoon into muffin cups. Sprinkle with turbinado sugar. Bake for 15 minutes or until muffins spring back when center is touched.

"Cooking Light"

Blueberry Banana Bran Muffins

While visiting a friend this summer, she served us these delicious and oh-so-healthy muffins! They were so good that even my 1 year old granddaughter loved them! My friend was kind enough to share this recipe with me, which came from this site . I have adapted it ever so slightly.
I made these last night as a treat for my dad, who is diabetic. He was very skeptical at first, being one to avoid most things considered "healthy", but after eating FOUR of these and taking four home, I think he was convinced that they were good.
This recipe is versatile in the fact that you can add whichever fruit you like or leave it out. I plan to try these again this fall, using pumpkin in place of the banana.
This recipe also makes a good amount, so store them in an airtight container in the refrigerator. They would make a great snack, on-the-go breakfast, or dessert. Share them with neighbors and friends too. They will thank you!

Makes 27 muffins ( 3 points +)

• 2 c. organic wheat bran ( I used Bob's Red Mill)
• 1 c. organic oat bran ( Bob's Red Mill)
• 1 c. white whole wheat flour ( I used King Arthur)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 2/3 c. skim milk
• 2/3 c. low-fat, plain Greek yogurt
• 1/3 c. canola oil
• 1/3 c. sweet molasses ( not black strap)
• 1/3 c. honey
• 1 large mashed banana
• 1 tsp. vanilla
• 2 c. fresh or frozen blueberries

Preheat oven to 375 and spray or line muffin cups with paper liners. 

Combine first seven ingredients in a large bowl (through salt). 

In a medium bowl, whisk milk together with the next eight ingredients ( through vanilla). 

Add the wet ingredients to the dry ingredients and stir until just moist. Fold in blueberries.

 Fill muffin cups 2/3 full. Bake 15-20 minutes or until toothpick inserted near the center comes out clean. Do not overbake. Cool on a wire rack for 10-15 minutes.

* I did try these with 1 cup pumpkin puree in place of the banana. They are very good, although a little less sweet.

Cranberry Oat Scone

This healthy scone is a satisfying snack or accompaniment to a light breakfast. These scones are best served warm.

Makes 8 ( 5 points +)

• 3/4 c. old fashioned rolled oats
• 1-1/4 c. white whole wheat flour ( such as King Arthur brand)
• 2 T. sugar
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/3 c. dried cranberries
• 2/3 c. low-fat buttermilk
• 1/4 c. light stick butter, cubed
• 2 tsp. banilla
• 1 T. buttermilk
• 1 T. turbinado sugar

Preheat oven to 450. Mix together dry ingredients. Cut in butter until mixture resembles coarse crumbs. Add cranberries.
In a separate bowl, mix buttermilk and vanilla. Gradually add the wet mixture to the flour mixture and combine until a soft sticky dough is formed.
Turn dough onto a lightly floured surface and knead 2-3 times. Roll dough into an 8 inch circle and cut into 8 pie-shaped slices. Transfer to a baking sheet.
Brush the tops of scones with 1 T. buttermilk and sprinkle with 1 T. turbinado sugar.
Bake 12-15 minutes or until toothpick inserted near the center comes out clean.

adapted from "Weight Watchers"

Chocolate Filled Strawberries

Another great party treat! These were made for a graduation party and disappeared in about 30 seconds flat! That are much easier ( less messy) to make than dipping the berries. I have a feeling I will be making these for many more parties this summer!

Makes at least 32 berries ( 1 filled berry = 1 point +)

• 2 quarts fresh strawberries
• 6 oz. chocolate almond bark or candy coating

Slice a small piece off of the bottom of each berry ( horizontally) so that they stand upright. Core and hollow out the center of each berry, but make sure there are no holes in the bottom for your chocolate to leak out.
Melt almond bark in microwave until smooth ( about 2 minutes , stirring after each minute). Fill each berry. Let chocolate harden. Place in mini muffin liners on a tray and refrigerate until serving.

Watermelon- Mint Skewers in a Balsamic Syrup

What a fun party treat! I made these for a bridal shower this weekend and then made another batch for my niece's graduation party. I will be making them again for my granddaughter's first birthday party in a couple of weeks. This recipe makes a lot, so plan to make them for a party, or make in smaller amounts. You will love this little treat because it is 1 points +

Makes 100 ( 2 skewers = 1 points +)

• 1 seedless watermelon
• 1 package fresh mint
•  salt and pepper
• 1/2 c.balsamic vinegar
• 1/2 c. sugar
• 2 T. olive oil
• toothpicks

Cut watermelon into small cubes. Place 2 cubes onto each toothpick. Top with a small piece of torn mint. Combine balsamic with sugar. Bring to a boil and cook until sugar dissolves ( 1-2 minutes). Remove from heat. Stir in olive oil, salt and pepper to taste. Place skewers in a large dish with sides. Drizzle with balsamic syrup. Refrigerate until serving.

Blueberry Breakfast Cake

Today is Memorial Day. I wanted to make something fitting ( All American, red, white and blue). What better than blueberry breakfast cake served with fresh srawberries? This cake was wonderful served warm. Let me know how you like it!

serves 16 ( 4 points +)

• 1/2 c. light stick butter
• 1 T. grated lemon zest ( about 1 large lemon)
• 3/4 c. + 1 T. sugar, divided
• 1 egg
• 1 tsp. vanilla
• 2 c. flour, divided
• 2 tsp. baking powder
• 1 tsp. salt
• 1/2 c. low-fat buttermilk
• 2 c. fresh blueberries

Preheat oven to 350 and spray a 9 inch square pan with nonstick spray.
Combine blueberries with 1/4 c. flour and set aside.

Place butter and 3/4 c. sugar, and lemon zest in a large mixing bowl. Beat until creamy. Add egg and vanilla. Mix until combined.
Whisk together 1-3/4 c. flour, salt and baking powder. Add flour mixture alternately with buttermilk to sugar mixture, beginning and ending with flour mixture.  Fold in blueberries.
Spread in prepared pan. Sprinkle with 1 T. sugar. Bake 35-40 minutes or until toothpick inserted near center comes out clean. 
Let cool 15 minutes before serving.

Tuscan Lemon Muffins

I love that it is finally spring in the mid-west! Somehow, spring and the taste of lemon seem to go hand in hand. I love the rich flavor of these muffins and love that they are made with olive oil instead of butter. The ricotta cheese puts the taste over the top! My boys just about devoured these in one sitting!

Serves 12 ( 5 points +)

• 1-3/4 c. flour
• 3/4 c. sugar
• 2-1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. low-fat ricotta cheese
• 1/2 c. water
• 1/4 c. olive oil
• 1 T. grated lemon rind
• 2 T. fresh lemon juice
• 1 large egg
• 2 T. turbinado sugar

Preheat oven to 375 and line muffin tins with paper liners or spray with nonstick spray.

In a large bowl, combine the first four ingredients ( through salt). Make a well in the center.
In another bowl, combine the ricotta cheese with the next 5 ingredients ( through egg). Add ricotta mixture to flour mixture, stirring until just moist. 
Spoon into muffin tins. Sprinkle each with 1/2 tsp. turbinado sugar. 
Bake for 15-16 minutes or until done. Cool 5 minutes in pan on a wire rack.

adapted from "Cooking Light"

Healthy Carrot Cake Cupcakes with Cream Cheese Frosting

A wonderful little treat perfect for dessert, breakfast or an afternoon snack. You won't believe they are only 3 points+

Makes 18 ( 3 points +)

• 1 c. all-purpose flour
• 1 c. white whole wheat flour ( such as King Arthur)
• 1 c. sugar
• 2 T. flaxseed meal
• 2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 2 c. shredded carrots
• 1 c. unsweetened applesauce
• 1 egg
• 1 tsp. vanilla

Frosting:

• 1/3 c. light cream cheese
• 1/3 c. powdered sugar
• 1/4 tsp. vanilla

Preheat oven to 350 and spray or line 18 muffin cups with paper liners.
In a large bowl, combine first 8 ingredients ( through salt)
In a medium bowl, combine carrots, applesauce, egg and vanilla. Add carrot mixture to flour mixture and stir until just blended.
Spon evenly into 18 muffin cups. Bake 18-20 minutes or until done. Cool completely.

Beat frosting ingredients together until smooth. Spoon onto cupcakes.

adapted from "Better Homes and Gardens Good and Fresh" magazine

Chocolate Coco-Nutty Biscotti

A nice little treat perfect for dunking in coffee, these biscotti are made with all natural ingredients!

Serves 18 ( 1 biscotti = 4 points + )

Biscotti:

• 1 c. rolled oats
• 1 c. flaked, sweetened coconut
• 1/2 c. chopped pecans
• 1-3/4 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. packed brown sugar
• 1/4 c. almond milk or light coconut milk or skim milk
• 1 tsp. vanilla
• 2 eggs

Glaze:

• 1/2 c. powdered sugar
• 1 T . cocoa
• 1/2 tsp. vanilla
• 1-2 T. skim milk

Preheat oven to 350
Place oats, coconut and pecans and a food processor; process until finely ground.

In a large bowl combine flour, baking powder, salt and brown sugar, stirring with a whisk. Add oat mixture and stir to combine.

Make a well in the center and add eggs, milk and vanilla. Stir until mostly combined. Knead dough until fully combined.

Roll dough on a lightly floured surface into a 15" x 3" log.  Place on a parchment lined baking sheet. Press to flatten to 1 inch high.

Bake at 350 for 30 minutes. Cool for 10 minutes on a wire rack.
Cut roll diagonally into 18 slices. Place, cut side down on baking sheet.
Reduce oven temperature to 325. Bake 15 minutes. Turn and bake an additional 15 minutes.

Let cool, then stand upright.

Whisk together glaze ingredients and drizzle over cooled biscotti.

Strawberry and Ham Wraps

With strawberry season upon us in the midwest, I thought it would be fun to do a "different" recipe using strawberries. This recipe would be great as a light lunch or even as a snack. The combination of the strawberries and ham may sound strange, but it is actually light and fresh tasting!


serves 1 ( 3 points +)

• 1 ( 6 inch) La Tortilla Factory whole wheat tortilla ( or any other 1 point tortilla)
• 1 T. reduced-fat garden vegetable cream cheese
• 1 oz. thinly sliced deli ham
• 2 large strawberries, sliced
• Romaine lettuce, shredded

Spread cream cheese over the tortilla. Top with ham, then berries and lettuce. Roll and cut in half cross-wise.

Lemon Scones

Yummy! That is all that needs to be said about these delicious scones!


serves 8 ( 5 points +)

• 2 c. flour
• ¼ c. sugar substitute such as "Ideal" or Splenda
• 2 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• ½ c. Country Crock Light butter spread
• ½ c. dried cranberries
• 1 tsp. lemon juice
• ½ c. low-fat buttermilk

Icing:

• ¼ c. powdered sugar
• 2 tsp. lemon juice

In a large bowl, combine flour, sugar substitute, baking powder, baking soda and salt.

Cut in butter spread until coarse crumbs are formed. Stir in cranberries and lemon juice. Add buttermilk, stirring until mostly mixed. Knead 5-10 times until ingredients are combined and no longer dry.

Coat a large baking sheet with nonstick spray. Press scone mixture into an 8 inch circle. Cut to, but not thorough to form 8 triangles.

Bake at 400 degrees for 8-10 minutes or until lightly browned. Cool completely. 

Whisk icing ingredients together and drizzle over scones. Cut all the way through each triangle and serve.

Raspberry Oatmeal Muffins with Orange Glaze

A fun addition to any breakfast or a nice coffee-time treat!


Makes 12 ( 4 points +)

• 1 c. flour
• ½ c. rolled oats
• ½ c. wheat germ
• ½ c. packed brown sugar
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• 1 c. fat-free vanilla yogurt (such as Dannon Light and Fit)
• ¼ c. butter, melted
• 1 egg
• 1 T. grated orange zest
• 1 c. fresh or unthawed raspberries
• 3 T. powdered sugar
• 1 T. orange juice

Preheat oven to 400 and spray a muffin pan with nonstick spray or line with paper liners.
Whisk together flour and next 6 ingredients ( through salt)
In another bowl, whisk together yogurt, butter egg and orange zest. Add the dry ingredients to the wet, stirring until moistened. Fold in raspberries. 
Spoon batter evenly into muffin cups. Bake for about 20 minutes. Remove from pan and cool completely on a wire rack. 
Whisk together powdered sugar and orange juice. Spoon over muffins.


from the Weight Watcher's Cookbook "Comfort Classics"