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Famed baker Buddy Valastro shares some of his tips for lower sugar and lower-calorie baking just in time for the fall baking season.
Below are some of Buddy’s recipes for mouthwatering treats using alternative ingredients and lower calorie sweeteners for a healthy lifestyle. Even the average baker will delight in Buddy’s easy-to-bake treats, which taste great but have fewer calories than their traditional versions.
BUDDY’S CHOCOLATE CHIP OATMEAL COOKIES
Makes 28 cookies
2 cups all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon baking soda
3/4 cup (1-1/2 sticks) unsalted butter, softened
1/2 cup Whole Earth Sweetener Baking Blend
1/3 cup Whole Earth Sweetener Honey 50
2 large eggs
1 teaspoon vanilla extract
1 cup uncooked old-fashioned oats
3/4 cup semi-sweet chocolate chips
Preheat oven to 350°F. Sift flour, salt and baking soda together; set aside.
Beat butter and Whole Earth Sweetener Baking Blend until well blended. Mix in Whole Earth Sweetener Honey 50, eggs and vanilla. Gradually blend in flour mixture. Stir in oats and chocolate chips.
Portion dough by tablespoonfuls onto ungreased baking sheets. Bake 13 to 16 minutes or until lightly browned at edge and center is firm to the touch. Remove from oven and cool 5 minutes. Remove cookies from baking sheet onto wire rack and cool completely.
NUTRITIONAL INFORMATION (per 1 cookie): Calories 154; Protein 2;
Total Carbohydrate 20g; Total Sugars 11g; Fiber 1g; Total Fat 7g; Saturated Fat 4g;
Trans Fat 0g; Cholesterol 26 mg; Sodium 108 mg; Potassium 16mg
Makes one 9-inch cheesecakes; 12 servings
2 cups pastry flour
1 cups all-purpose flour
1/8 teaspoons baking soda
1 cup plus 1 tablespoon unsalted butter
1 cup plus 1 tablespoon Whole Earth Sweetener Baking Blend
6 tablespoons water
1 tablespoon vanilla extract
Zest of 1 medium orange
2-1/4 packages (8 ounces each) reduced fat cream cheese, softened
12 ounces part-skim ricotta cheese*
1/2 cup plus 1 tablespoon Whole Earth Sweetener Baking Blend
9 packets of Whole Earth Sweetener Nature Sweet 0 Calorie Sweetener
3 large eggs
1/2 cup plus 2 tablespoons 2% milk
1 tablespoon plus 3/4 teaspoon vanilla extract
*Drain ricotta cheese overnight in refrigerator in a sieve lined with cheese cloth. Discard liquid.
For Pastry Crust, sift dry ingredients; set aside.
Beat butter and Baking Blend in large bowl of mixer until well blended. Beat in water and vanilla until combined. Gradually add dry ingredients and zest, mixing after each addition until blended. Refrigerate dough while preparing Cheesecake Batter.
For Cheesecake Batter, place cheeses and Whole Earth Sweetener products in large bowl of mixer. Beat until smooth. Mix in eggs, one at a time, mixing well after each addition. Gradually mix in milk and vanilla until blended.
Preheat oven to 325°F.
On lightly floured surface, roll Pastry Crust to 1/4-inch thickness. Cut into a 12-inch diameter circle. Fit into a 9-inch springform pan; trim so dough is even with top edge of pan. Pour in Cheesecake Batter.
Bake cheesecake 45 to 60 minutes or until center of cheesecake is almost set (still slightly soft). Remove from oven and cool completely on wire rack. Refrigerate several hours or overnight before serving.
*NOTE: For an easier crust, substitute 1 refrigerated prepared pie pastry (1/2 of a 14 ounce package) for the Pastry Crust recipe. Follow recipe directions above.
NUTRITIONAL INFORMATION (per 1/12th of one cheesecake): Calories 481; Protein 13g;
Total Carbohydrate 44g; Total Sugars 20g; Fiber 1g; Total Fat 26g; Saturated Fat 16g;
Trans Fat 1g; Cholesterol 119mg; Sodium 275mg
FRUIT TOPPED CINNAMON FRENCH TOAST
Makes 2 servings
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
2 packets Nature Sweet® 0 calorie sweetener
1/2 cup egg substitute
2 tablespoons nonfat milk
1 packet Nature Sweet® 0 calorie sweetener
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 slices multigrain bread
1/2 tablespoon Whole Earth Sweetener Agave 50
For Fruit Topping, combine all ingredients. Let stand at room temperature while preparing French Toast.
For French Toast, combine all ingredients except the bread, cooking spray and Whole Earth Sweetener Agave 50 in a shallow pan large enough to dip bread into mixture.
Spray skillet with cooking spray. Heat on medium heat. Dip slices bread into egg mixture. Add to skillet and cook 1 to 2 minutes per side or until golden on both sides.
Serve 2 slices topped with 1/2 cup of fruit mixture per person. Drizzle each serving with
3/4 teaspoon Whole Earth Sweetener Agave 50.
NUTRITIONAL INFORMATION (2 slices toast with 1/2 cup fruit): Calories 286; Protein 15g;
Total Carbohydrate 56g; Total Sugars 20g; Fiber 6g; Total Fat 2g; Saturated Fat 0g;
Trans Fat 0g; Cholesterol 0mg; Sodium 494mg; Potassium 204mg
% Calorie Reduction than Traditional Recipe – 45%
% Carbohydrate Reduction than Traditional Recipe – 19%