Recipe: Some healthy snacks

Originally posted on TKL by Annabelle, IN
Date: September 26th 2000

This is a great low fat snack that even "big Kids" like

2 cups corn chex 2 cups rice checks
1 cup mini pretzels
Gently mix in a microwave safe dish
Drizzle over the top 3 T canola oil and 1/4 cup honey,
Mix gently to coat.
Microwave on high 1 min. 30 sec. Stir
Microwave another 30-6- seconds until it just starts to
turn brown (watch closely, it will burn)
Spread out on waxed paper to cool. Store in an airtight
container.
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Peanut Butter Cookies (Heart Healthy)

Serves 30 - 2 cookies per serving

Ingredients:
Vegetable oil spray
cup light margarine, softened
cup firmly packed light brown sugar
cup sugar
1/3 cup reduced-fat peanut butter
Egg substitute equivalent to 1 egg, or 1 egg
cup unsweetened applesauce
teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F. Spray baking sheets
with vegetable oil spray.

In large mixing bowl, cream margarine. Gradually add
sugars, beating after each addition, until creamy.
Add peanut butter, egg substitute, applesauce, and
baking soda; beat well. Gradually add flour to batter,
beating after each addition. Stir in vanilla.

Roll dough into 60 balls about the size of a pecan or
the bowl of a measuring teaspoon. Put on baking
sheets. Flatten balls slightly with back of wet fork.

Bake for 12 to 15 minutes, or until light brown.

Calories- 95, Protein- 2g, Carbohydrates- 18g, Total Fat- 2g, Polyunsaturated- 1g, Monounsaturated- 1g, Sodium- 52mg.

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Heart Healthy Buttermilk Bran Muffins

Serves 12

Ingredients:

1 cup nonfat or low-fat buttermilk
3/4 cup bud-type bran cereal
1/2 cup raisins
1/2 cup shredded carrots
1/3 cup sugar
1/4 cup unsweetened applesauce
Egg substitute equal to one egg, or 1 egg
1 tablespoon acceptable vegetable oil
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup oat bran flour
2 teaspoons baking powder
1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 375 degrees F. Line 12-cup muffin tin with bake cups.

In a medium bowl, whisk together buttermilk, bran,
raisins, carrots, sugar, applesauce, egg substitute, oil and vanilla. Let stand for 10 minutes.

In a large bowl, combine remaining ingredients. Make
well in center and pour buttermilk mixture into
well. Stir only enough to moisten flour. Don't overmix.
Batter should be lumpy. Fill muffin cups
two-thirds full of batter.

Bake for 20 to 25 minutes, or until cake tester or
toothpick inserted in center comes out clean.

Calories- 128, Protein- 4g, Carbohydrates- 25g,
Cholesterol- 1mg, Total Fat- 2g, Saturated- 0g,
Polyunsaturated- 0g, Monounsaturated- 0g, Fiber- 3g, Sodium- 116mg

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