Health Neighbors Recipes

Low Fat Strawberry Pretzel Torte

Ingredients needed;

1 cup Pretzel crumbs                      ¼ cup Powdered Sugar

16 ounces Light Cream Cheese         2-8 ounces Fat-free Cool Whip

5 packets Equal                             1 ½ cups Hot Water

1 ½ Cold Water                             2 packages Sugar-free Strawberry Gelatin

2 cups Fresh Strawberries (Frozen optional)

Procedure;

1.       Place pretzel crumbs in a 9 x 13 pan.

2.     Whip with electric mixer; powdered sugar and cream cheese.

3.     Gently Fold in 8 ounces Cool Whip and 3 packages Equal. (Cool Whip will break down with too much mixing.)

4.     Spread over pretzel crust. (Note; I use a pastry bag because this filling is thick.)

5.     Mix Hot Water and gelatin until dissolved.

6.     Add cold water and let set slightly.

7.     Mix fresh sliced strawberry with 2 packages equal.

8.     Mix with gelatin and top previous layer.

9.     Top Torte with remaining Cool Whip.

Chocolate chip oatmeal cookies

1 -12 oz. Can northern white beans, drained and rinsed

 4 eggs

1 cup shortening

1 ½ cups brown sugar

1 ½ cups sugar

2 tsp. Salt

2 tsp. Baking soda

2 tsp. Vanilla

3 ¼ cups flour

2 cups quick-cooking oatmeal

12 oz. Chocolate chips

Preheat oven to 375 degrees.  In a food processor, blend drained beans and eggs until smooth.  Set aside.  In a large mixing bowl, cream shortening, brown sugar, and sugar until light.  Add beans and egg mixture.  Beat until well mixed. Add salt, baking soda, and vanilla, Mix well. Add flour and blend until smooth.  Stir in oatmeal and chocolate chips.

Drop by teaspoons onto baking sheet.  Bake 8 to 10 minutes or just until cookies are turning brown.  Do not overbook.  Remove cookies from baking sheet and cool on wire rack. 

Everyone’s favorite with a new healthy twist.  The beans add extra fiber and nutrients but do not change the flavor.  The cookies have half of the usual fat but taste like normal chocolate chip cookies.

Calories – 80     Fat GM.-3      Carb. Gm – 12     Fiber .5 gm.

Recipe from “Mom’s Updated Recipe Box” , written by Donna L. Weihofen, R.D.

Dark Chocolate Brownies

1 ¾ cup sugar

¾ cup unsweetened cocoa powder

1 cup flour

½ tsp. baking powder

7 egg whites

2 (4-oz.) jars baby-food prunes or 2/3 cup unsweetened applesauce

¼ cup buttermilk

2 tsp. vanilla

2/3 cup chopped walnuts

Powdered sugar

Preheat the oven to 350 degrees.   Lightly spray a 13x9 baking pan with no-stick spray.

In a large bowl, stir together the sugar, cocoa, all-purpose flour and baking powder. Set the flour mixture aside.

In another large bowl, beat the egg whites until foamy.  Slowly stir in the prunes or applesauce, buttermilk and vanilla. Add the egg mixture to the flour mixture and beat with an electric miser until thoroughly combined.  Fold in the walnuts.

Transfer the batter to the prepared pan.  Bake about 30 minutes or until the brownies just begin to pull away from the sides of the pan (do not overbake). Cool completely on a wire rack.  Lightly sprinkle with the powdered sugar, then cut into bars.

Makes 36 brownies: 36 servings.

Calories 80          fat gm – 2

Recipe from “Healthy Homestyle Cooking” written by Evelyn Tribole, M.S., R.D.

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For more information, please contact:

St. Joseph's Community Health Services
400 Water Avenue
P.O. Box 527
Hillsboro, Wisconsin 54634

email coblekj@stjhealthcare.org

mccoikj@stjhealthcare.org
(608) 489-8000