Cinnamon Coffee Cake (Light)

Most light coffee cakes taste like angel food cake with cinnamon on top. This cake however tastes just like the full-fat version and because it is so easy I make it pretty often.

Cinnamon Coffee Cake
Serves: 12 Nutritional Info Per Serving: Calories: 210; Fat: 5g; Sat Fat: 3g; Chol: 45 mg; Carb:38g; Protein: 4g; Fiber:1g; Sodium: 150mg

Ingredients:
Nonstick baking spray with flour
1 1/2 C unbleached all-purpose flour
1/2 C cake flour
3/4 C packed light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3 tbsp unsalted butter softened, plus 1 tbsp melted and cooled
1/2 C granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 C plain low-fat yogurt

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with the nonstick baking spray. Whisk the all purpose flour, cake flour, 1/2 cup of the brown sugar, salt, baking powder and baking soda together in a medium bowl. Remove 1/4 cup of the flour mixture and mix it with the remaining 1/4 cup of brown sugar and the cinnamon in a small bowl; set aside.

2. Beat the 3 tablespoons of softened butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber satula as needed. Add the eggs one at a time, beating well after each addition.

3. Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by the vanilla and one-third of the yogurt , scraping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour mixture and yogurt until the ingredients are just incorporated. Do not overmix.

4. Scrape the cake batter into the prepared baking pan. Stir the 1 tablespoon melted butter into the reserved cinnamon mixture and toss gently with a fork until the butter is evenly distributed creating some pea-sized crumbs. Sprinkle the crumb mixture evenly over the batter.

5. Bake until golden brown and a toothpick inserted in the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan half way through baking. Transfer the baking pan to a wire rack and let the cake cool completely before cutting into squares.

Source: Cooks Illustrated

Granola Bars

Sorry I haven't posted in awhile. We were lucky enough to get to visit family for a quick trip up north for a wedding.

This is my favorite granola bar recipe. I consider it a base recipe meaning I add different things to it all the time. I change the type of nuts, add mini chocolate chips, dried fruit, etc. Feel free to play with the ingredients to find your favorite combination. The ones pictured above have chunky almond butter (for the peanut butter), dried apricots and coconut milk.


Granola Bars
Serves: 12 Serving Size: 1/12th pan (1 bar)
Nutritional Info: Calories 119.0, Total Fat 2.9 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.4 g, Cholesterol 0.1 mg, Sodium 11.3 mg, Potassium 69.7 mg, Total Carbohydrate 21.8 g, Dietary Fiber 2.2 g, Sugars 11.1 g, Protein 3.1 g

Ingredients
2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/4 cup chopped almonds (or any type of nut)
1-1.5 Tbsp Peanut Butter
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup milk (skim/nonfat, soy, almond, coconut)
Non-stick cooking spray


Directions
1. Preheat oven or toaster oven to 350 degrees F.
2. Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with dry ingredients in a bowl.
3. Add all wet ingredients to the dry mixture and stir until well combined.
4. Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula.
5. With a knife, cut the whole sheet into 12 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.

Adapted from a SparkPeople.com recipe

Lightened Up Peanut Butter Pie

This is adapted from a family favorite. This pie is a dessert my mother-in-law makes for family get togethers. After making it once myself I decided to try and lighten it up so I wouldn't feel so guilty making this without a special occasion. It is still fairly high in calories, but the original recipe was 652 calories a slice!

Lightened Up Peanut Butter Pie
Serves: 10 Serving Size: 1/10th Pie (Slice)
Nutritional Info:Calories 328.6 Total Fat 17.8 g Saturated Fat 5.3 g Polyunsaturated Fat 1.5 g Monounsaturated Fat 2.4 g Cholesterol 12.0 mg Sodium 279.4 mg Potassium 18.6 mg Total Carbohydrate 32.0 g Dietary Fiber 1.5 g Sugars 18.3 g Protein 8.7 g

Ingredients
2 tubs cool whip free (8 oz each)
1/4 cup sugar
8 ounces light cream cheese
3/4 cup crunchy peanut butter
1 graham cracker crust, store-bought or premade

Directions
Mix 1 and 1/2 tubs cool whip with sugar. In a separate bowl mix remaining ingredients until smooth. Fold peanut butter mix into cream until well blended. Pour mixture into a graham cracker crust and chill for several hours before serving (Or 1 hour in freezer). Before serving top with remaining 1/2 tub of cool whip.

Adapted from: Food Network

Hearty Minestrone

This soup will warm you up on a cold day and fill your belly! It makes a large amount which is great to reheat for lunch the next day, especially with a grilled margherita sandwich (tomato, basil, mozzarella).

Hearty Minestrone
Serves: 8 Serving Size: 1 1/2 cups
Nutritional Info: Calories 184.0 Total Fat 3.6 g Saturated Fat 0.6 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 1.4 g Cholesterol 3.8 mg Sodium 832.3 mg Potassium 513.6 mg Total Carbohydrate 31.5 g Dietary Fiber 6.5 g Sugars 8.3 g Protein 8.1 g

Ingredients
1 medium onion, chopped
1 tablespoon olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
2 medium zucchini, chopped
6 garlic cloves, minced
3 cups reduced-sodium broth (chicken or vegetable)
2 cans (14-1/2 ounces each) Diced Tomatoes, undrained
1 can (15 ounces) garbanzo beans, rinsed and drained
1 can (6 ounces) tomato puree
1 can (15 ounces) Tomato Sauce
2 teaspoons dried basil
1 tablespoon dried oregano
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 cup small tortillini pasta
Fresh basil leaves and shaved Parmesan cheese, optional

Directions
In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Yield: 8 servings (3 quarts).

Adapted from: Taste of Home

Banana Nut Pancakes (Light)

These are delicious! They are another recipe from Skinnytaste.com. I use this recipe for all my pancake variations. I've made it replacing the bananas with pumpkin butter, apple butter, and more. The bananas in this recipe give the pancakes a sweet flavor without adding sugar.

Banana Nut Pancakes
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
Calories: 145.7 • Fat: 4.0 g • Protein: 6.7 g • Carb: 22.1 g • Fiber: 3.1 g

Ingredients:
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 large banana, very ripe, mashed
1 cup 1% milk
3 large egg whites
2 tsp oil
1 tsp vanilla
2 tbsp chopped walnuts (optional)
butter flavor cooking spray

Directions:
1. Mix all dry ingredients in a bowl. Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don't over-mix.

2. Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

Makes about 3 cups of batter which yields 12 pancakes.

Source: SkinnyTaste.com