Low Fat Cherry Fruit Salad

Ingredients:
2 cups fresh sweet cherries, pitted
1 small fresh pineapple, pared and cut into segments
1 orange, peeled and cut up
1/2 small honeydew melon, cut into spears
1/4 cup toasted almond slices


Dressing:
1/2 cup plain yogurt
3 tablespoons orange juice
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1 tsp. orange peel

Arrange fruit on serving dish, sprinkle with almonds. Serve with dressing. Serves 4. Dressing: Combine all but peel, blend until smooth. Sprinkle with orange peel.

Prepaired by Low Fat Dessert Recipes, Source By freshfruitsco.com

Low Fat Chocolate Chip Cookies

Chocolate chip cookies will never be declared a health food, but you can make them less unhealthy by tweaking the ingredients a little. Here's a recipe for a lighter chocolate chip cookie that still manages to satisfy a sweet tooth, but perhaps with a little less guilt.


Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients:

• 1/2 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp butter, melted
• 2 egg whites
• 1 tsp vanilla extract
• 3/4 cup firmly-packed light brown sugar
• 1/2 cup semisweet chocolate chips

Preparation:

Preheat oven to 350 degrees. Line two cookies sheets with parchment paper or a silicone mat.

In a medium bowl, whisk flour, baking soda and salt. In a large bowl, whisk together the egg whites, butter, and vanilla; stir in the brown sugar until smooth. Gradually add in the flour mixture and mix well. Stir in chocolate chips.

Drop dough by the tablespoon onto cookie sheets about 2 inches apart. Bake one cookie sheet at a time for 10-12 minutes.

Yields 24 cookies.

Per Cookie: Calories 92, Calories from Fat 30, Total Fat 3.4g, (sat 2.6g), Cholesterol 6mg, Sodium 45mg, Carbohydrate 14.5g, Fiber 0.7g, Protein 1.2g

Prepaired by Low Fat Dessert Recipes, Source By Fiona Haynes, About.com

Low Fat Blueberry Oatmeal Cake

When I was at the warehouse store, the 9-pound box of rolled oats seemed like a fine idea. “100+ servings,” it proclaimed. I figured I had breakfast covered for more than three months. And for just pennies a day!

Then I lugged the box home. It looked a lot bigger on my pantry shelf than on the store shelf. But luckily, I can think of a lot of uses for rolled oats. Oatmeal cookies, for one. Fruit crisps, like the recipe I posted earlier.



Blueberry and Oatmeal Breakfast Cake
Jean Butzer, Batavia, N.Y.

Yield: 8 servings

1 1/2 cups whole-wheat pastry flour
3/4 cup uncooked rolled oats
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons ground cinnamon, optional
3/4 cup skim milk
2 tablespoons canola oil
2 tablespoons mashed banana or unsweetened applesauce
Egg substitute equivalent to 1 egg or 2 egg whites
1 cup blueberries, fresh or frozen

Preheat oven to 400 degrees. Spray an 8-inch round baking pan with cooking spray.

Combine flour, oats, sugar, baking powder and cinnamon in medium-sized mixing bowl. In 2-cup measure, mix milk, oil, mashed banana or applesauce and egg.

Add wet ingredients to flour mixture. Stir until just moistened. Gently fold in blueberries. Spoon into baking pan. Bake, uncovered, 20-25 minutes, or until tester inserted in center of cake comes out clean.

Per serving: 211 calories; 9g protein; 33g carbohydrates; 5g fat; 0.5g saturated fat; 2.5g monounsaturated fat; 2g polyunsaturated fat 2g; 1mg cholesterol; 125mg sodium; 4mg fiber.

Prepaired by Low Fat Dessert Recipes

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