Momma's Fruit Pizza

This delicious treat has been a family staple at every 4th of July party that I can remember.  There are many variations to this yummy summer dessert, but we made sure to change it up and make it as healthy as it could be.  I mean, this dessert is too good to give up, so why not tweak it a little so it won't add on any unnecessary pounds.  We promise, the minute you taste this delicious cookie you will be sold.  It pleases all and will no doubt become a staple in your family at every summer party.

*Jordan and Chelsea made this cookie on the 4th of July, it was a hit! The whole cookie disappeared in a matter of minutes- and the best thing was, no one (not even the hungry boys) knew it was a healthy verison.

Ingredients:
1 roll of sugar cookie dough, we use Pillsbury
1 tub of low fat or fat free cool whip, thawed
1 16 oz container low fat cream cheese, softened
1 tub strawberries, chopped
1 tub blueberries
1 tub raspberries
*You can add any of your favorite fruits!  They all taste wonderful on this dessert.  Berries are just our favorite.

Directions:
Preheat oven to 350 degrees F.  Spread cookie dough evenly on a large rectangle baking sheet.  Bake cookie for 15-20 minutes or as directed on package.  Cool cookie completely.  Mix cream cheese and cool whip together.  Spread mixture over cooled cookie and top with fruit.  Store cookie in fridge and cut and serve.  This cookie pizza is even yummier cold!

Berry Yummy Stuffed Angelfood Cake

This homemade angelfood cake is a summer showstopper.  Not only is it easy to make, it is light, fluffy, and absolutely delicious.  The addition of sweet summer berries make this dessert super healthy and super good.  Everyone will be impressed by this sweet, melt-in-your-mouth cake.  Enjoy! :)

Ingredients:

1 cup flour

1 1/4 cup powdered sugar
1 1/2 cups egg whites, about 10
1 1/2 tsp vanilla extract
1 vanilla bean, seeded
1/4 tsp almond extract
1/4 tsp salt
1 1/2 tsp cream of tartar
1 cup granulated sugar
Light Cool Whip
Strawberries, sliced
Blueberries
Raspberries

Directions:
In a small bowl, sift flour and powdered sugar together twice.  In a large bowl, whip egg whites, vanilla, vanilla bean seeds, almond extract, salt, and cream of tartar together until small peaks form.  This should take a couple of minutes.  Continue blending and slowly add the sugar, about two tablespoons at a time, into the egg white mixture until stiff peaks form.  This will take a couple more minutes.  Slowly add and fold the flour mixture into the egg white mixture, about 1/4 cup at a time.  (Fold this in very carefully to keep the mixture fluffy.  Use an "under and up" folding method.)   Carefully pour mixture into an ungreased angelfood cake pan and bake for 30 minutes or until the top of cake is brown.  Invert hot cake pan onto three cans while cooling.  Slowly take out cake once completely cooled.  Cut a single serving slice, then cut that piece in half to fill.  Add a thin layer of cool whip on top of the bottom half of the cake piece.  Place a couple berries on top of the cool whip.  Put on the top half and another dollop of cool whip, along with as many berries as you would like!  Enjoy :)

Cinnamon Delights

We love cinnamon and since we never have enough cinnamon, we made a cinnamon cookie!  These little tasty treats are so delicious and the cinnamon glaze makes them even better.  The best thing is they are healthier than your average cookie, but taste just like them.  So give them a try!! :)

Ingredients:

3 TBS butter, softened

2 TBS brown sugar

6 TBS granulated sugar

2 tsp vanilla

2 egg whites

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

Glaze:

2/3  cup powdered sugar

2 tsp skim milk

1/2 tsp cinnamon

cinnamon sugar 

sliced almonds, toasted

Directions: 

Preheat oven to 350 degrees F.  Spread out sliced almonds on a cookie sheet.  Place in oven and bake for about 5 minutes or until toasted and slightly brown.  (You usually will smell them when they are done!  Keep a close eye on them- you do not want them to burn!)  Remove almonds from oven and let cool.  Combine butter, sugars, and vanilla in a large bowl and mix until thoroughly combined.  Add egg whites, one at a time and mix well after each addition.  In a separate mixing bowl, combine flour, baking powder, baking soda, salt, and cinnamon with a whisk.  Slowly add the flour mixture to the sugar mixture.  Beat until well combined.  (FYI: The dough will be very separated and dry, so do not be alarmed you did something wrong!)  Take a tablespoon and scoop out the separated dough into your palm.  Push the dough together to form a ball, then form into a disk.  (It may be difficult at first, but you will get used to it!  Just put some arm into it!)   The cookie should be about 1 1/2 -2 inches in diameter, and about an 1/8 inch thick.  Line a cookie sheet with parchment paper and add cookies to sheet, leaving them about 2 inches apart.  Bake for 8-10 minutes until slightly brown and firm.  Cool cookies on wire rack.  While cooling, combine powdered sugar, milk, and cinnamon together with a whisk to create the glaze.  Once cookies are cool, drizzle glaze on cookies and place 2-3 sliced almonds onto cookies.  Sprinkle with cinnamon sugar.  Drizzle a little more glaze on top of the almonds and sprinkle again with cinnamon sugar.  Enjoy!!

Nutrition Facts:   

Serving Size: 24 cookies 

Amount per serving: 1 cookie

Calories: 90 

Fat: 1.5 g

Pumpkin Muffins

Who cares if it is Spring- pumpkin muffins are too good to only have in the Fall! These tasty muffins are so easy and so healthy.  With the addition of chocolate chips and yummy topping, these low fat muffins have all of the flavor of a good old fashioned muffin.  These are a family favorite and we guarantee that they will be a favorite of yours too!  Enjoy these muffins, without having to worry about getting a muffin top :)

Ingredients:

2 3/4 cup flour

1 cup granulated sugar

1 TBS baking powder

1 tsp baking soda

2 1/2 TBS cinnamon

1/2 tsp salt

1 1/2 cup canned pumpkin

3/4 cup fat free sour cream

1/4 cup applesauce

1 egg

1 egg white

1 tsp vanilla extract

1/3 cup non-fat milk

1 cup mini semi-sweet chocolate chips, optional

1/4 cup pecans, finely chopped, optional

Topping:

2 TBS granulated sugar

3 tsp brown sugar

1/4 tsp cinnamon

Directions:

Preheat oven to 375 F and spray 2 muffin tins with non-stick cooking spray.  In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.  In another bowl, combine pumpkin, sour cream, applesauce, egg, egg white, vanilla, and non-fat milk.  Add the wet ingredients into the dry ingredients and stir just until combined.  Add chocolate chips and half of the chopped pecans and stir just until evenly dispersed in the batter.  Fill each muffin tin to the top.  In a small bowl, mix together the topping of sugar, brown sugar, and cinnamon.  Sprinkle each muffin with the remaining half of pecans and then top the pecans with the sugar topping.   This recipe will make about 17-18 muffins.  Bake for 25 minutes or until toothpick comes out clean.  Enjoy!

Chocolate Chip Banana Bread

Baking can be healthy too! Indulge your sweet tooth with this revised chocolate chip banana bread recipe! By using applesauce in this recipe, instead of using all oil, you are keeping the bread moist, but cutting out a lot of the fat that a normal banana bread has.  No one will even know that this bread is healthy because it is just so, so good! 

Ingredients:

2 eggs

2/3 cup granulated sugar

2 very ripe bananas, mashed

¼ cup applesauce

¾ TBS vanilla extract

¾ TBS vegetable oil

1 ¾ cup all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp ground cinnamon

¾ cup miniature semi-sweet chocolate chips

1 cup of pecans or walnuts, chopped (We prefer pecans!)

Topping:

1 TBS granulated sugar

1 ½ tsp brown sugar

½ tsp ground cinnamon

Directions:

Preheat oven to 350 degrees F.  Spray a loaf pan with non-stick cooking/baking spray.  Beat eggs and granulated sugar in a large bowl for about 5 minutes until light and fluffy.  Add in bananas, applesauce, vanilla, and vegetable oil and beat together.  In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon.  Slowly add the flour mixture to the banana mixture, beating just until combined.  Fold in all of the chocolate chip morsels but only ¾ cup of the nuts of your choice.  Pour batter into the greased loaf pan until half full. (It will overflow if poured any further than half way.) Sprinkle on top of the batter, the ¼ cup of leftover nuts.  Stir sugar, brown sugar, and cinnamon in a separate bowl and sprinkle over top of the nuts and batter.  This will create a delicious crust/streusel on top of the bread. Bake the loaf for an hour until golden brown and when a toothpick inserted in the center comes out clean.  So yummy!