Recipe: Some Heart-Healthy Snacks

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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Pineapple Upside-Down Cake
Serves 9

Ingredients:
2 tablespoons light margarine, melted
1/2 cup firmly packed light brown sugar
15 1/4-ounce can crushed pineapple in its own juice, drained (1 1/2 cups)
1 cup cake flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup fat-free milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
Whites of 3 large eggs

Directions:
Preheat oven to 350 degrees F. Pour margarine into an 8-inch square baking pan and sprinkle with
brown sugar. Spread pineapple evenly in pan. Set aside.

In a medium bowl, sift together flour, sugar, and baking powder.

Stir in remaining ingredients except egg whites.

In a medium bowl, beat egg whites until they form stiff peaks. Using a rubber scraper, fold into flour mixture. Pour batter over pineapple.

Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Let cake cool slightly,
then invert onto plate.

Calories- 207, Protein- 3g, Carbohydrates- 44g, Cholesterol- 0mg, Total Fat- 3g, Saturated- 0g,
Polyunsaturated- 1g, Monounsaturated-1g, Fiber- 1g, Sodium- 145mg
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