Posted by Sidra Forman on Thu, Jun 17, 2010
Peach season is here (now through September), which means it's the perfect time to snack on the juicy, ripe fruit, slice them over cereal, incorporate them into smoothies or make them into a refreshing sorbet. While these all sound delicious, I most look forward to whipping up a peach crumble.
I make crumbles throughout the year with whatever fruit is in season, but peach crumble is by far my favorite. If the fruit is ripe, you barely need to add any sugar and the topping can be made with little fat or sugar. The result, however, is a decadent tasting and healthy treat. Give it a try, and let me know what you think!
Summer Peach Crumble
Makes 4 servings
Prep time: 5 minutes
Total time: 25 minutes
INGREDIENTS
4 ripe peaches, cored and sliced
2 tablespoons sugar
Vegetable oil cooking spray
1 cup oatmeal
1/8 tablespoon baking powder
1 tablespoon olive oil
1/8 teaspoon salt
INSTRUCTIONS
1. Heat oven to 375 degrees.
2. Mix peaches and 1 tablespoon sugar in a medium sized bowl. Divide peaches into four individual ramekins or place all into a 9-inch square pie plate sprayed with cooking spray.
3. Add the remaining ingredients to the same bowl used for the peaches, and mix with a fork until thoroughly incorporated, about 1 minute.
4. Crumble oatmeal mixture over peaches and bake until golden brown and the peaches are juicy, about 20 minutes.
5. Serve warm or cold, and top with 1 tablespoon of non-fat sour cream, if desired.
Nutritional Information
1 serving
Calories: 168
Protein: 4 g
Carbohydrate: 30 g
Dietary Fiber: 3 g
Sugars: 15 g
Total Fat: 5 g
Saturated Fat: 0.7 g
Cholesterol: 0 mg
Calcium: 29 mg
Sodium: 90 mg
Posted by Sidra Forman on Thu, Nov 26, 2009
Turkey and the tasty sides get all the attention on
Thanksgiving—but you can't forget about dessert! The following recipe
will satisfy your sweet tooth and won't derail your diet.
Pumpkin Pie
Makes 8 servings
Prep time: 15 minutes
Total time: 55 minutes
INGREDIENTS
5 ounces (9 sheets) graham crackers
2 tablespoons trans-fat-free Crisco
4 eggs, beaten or 1 cup Better'n Eggs
3 cups cooked mashed fresh pumpkin, or canned, such as Libby’s 100 percent pure pumpkin
1/2 cup sugar
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
DIRECTIONS
1. Heat oven to 375 degrees.
2. Combine graham crackers, Crisco and 1 tablespoon water in a food processor until smooth, about 1 minute.
3. Press mixture into the bottom of an ungreased 9-inch pie tin.
4. Bake crust, until lightly browned, about 7 minutes.
5. Combine eggs, pumpkin, sugar, cinnamon, nutmeg and ginger. Pour pumpkin mixture over graham crackers.
6. Bake at 375 degrees for 40 minutes. Serve at room temperature.
Nutritional Information
1 serving
Calories: 219
Protein: 6 g
Carbohydrate: 34 g
Dietary Fiber: 5 g
Total Fat: 8 g
Saturated Fat: 1.8 g
Cholesterol: 106 mg
Calcium: 44 mg
Sodium: 146 mg
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Posted by Stephanie Clarke on Thu, Jul 09, 2009
The other night, I couldn't stop thinking about carrot cake. So I called up a friend (one I knew shared my love of carrot cake) to see if she wanted to walk to our favorite NYC spot to split a piece. She was up for it and I was excited!
Shortly before I was about to leave, my friend called up to cancel. I was pretty disappointed but still determined to forge ahead with my carrot cake mission solo. As I was walking, I started thinking about why I really wanted this cake to begin with. Surprisingly, my craving slowly started to fade. I thought about how I didn't want a whole piece of carrot cake myself—nor did I want the other half laying around my apartment. In fact, the more I thought about it, the more I realized that it was the whole experience of getting outside for a walk and enjoying my friend's company that had the real appeal.
So instead of heading to the cake shop, I took a another route and stopped into my local supermarket. As I got to the freezer section, I wasn't sure what I was looking for, but when I saw the Skinny Cow fudge bars, I knew I found the perfect item. They're only 100 calories (a bit less then my half piece of carrot cake would have cost me) and cold and creamy—perfect for a humid summer night. I was happy with my decision!
This is a good example of why it's important to think about what you put into your mouth before you do it. Often times, cravings are present not because of the food itself, but the activity or feelings surrounding it. So the next time you have a craving for something indulgent, first try thinking about what it is you really want. Then if you do decide to indulge in a treat or dessert, make sure you're not too hungry before diving in. And splurge wisely: Look for individually packaged or portion-controlled foods (think Skinny Cow fudge bars versus a pint of ice cream). Can't find a single-serving splurge? Split it with a pal!
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