Sunday, April 19, 2009

Oatmeal Raisin cookies with banana and zucchini

Oatmeal Raisin Cookies

Prep: 20 min....Total:35 min.....makes 2 dozen cookies

Nonstick cooking spray (i use the olive oil kind for better health)

1 cup whole wheat flour

1 cup old fashioned oats

1tsp baking soda

1/2tsp salt

1/4tsp cinnamon

3/4 cup firmly packed light or dark brown sugar

6TBS trans-fat-free soft tub butter (smart balance)

1/2 cup banana puree

1/2 cup zucchini puree

1lrg egg white

1/2 cup raisins

1/2 cups chopped walnuts (optional)

1. Preheat oven to 350. Coat two baking sheets with cooking spray or line with cooking parchment.

2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.

3. In a large bowl beat the sugar and butter with a wooden spoon until just combined; do not over mix. Add the banana and zucchini purees and egg white. Then stir just to blend. DO NOT use an electric mixer or it will make cookies tough. Add the flour mixture, raisins, and walnuts, if using and stir to combine.

4.Drop the dough by heaping heaping tablespoonful onto baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 min. Let the cookies cool on the baking sheets for 4 to 5 min, just until they are firm enough to handle, then transfer to a rack to cool completely.

Banana Pudding Pie with hidden fruits and veggie

Banana Pudding Pie

(with cantaloupe and yellow squash)

Prep time:20 min .....Total 75 min (3hr refrigerated) ......serves 8

2(3-OZ) pks instant banana pudding mix

1/2 cup cantaloupe puree

1 cup banana puree (mushed up over ripe bananas work well)

1/2 cup yellow squash puree

1/4 cup water

1 large banana, thinly sliced plus one more sliced for garnish

1(9inch) store-bought graham cracker crust (Arrowhead mills makes a healthy version)

1/2 pint fresh raspberries

1. In a large bowl combine the pudding mix, cantaloupe , banana and squash purees and add water. Stir with a wooden spoon until smooth.

2. Spread the banana slices in a single layer over the bottom of the pie crust. Pour the pudding mixture over the bananas and smooth top. Cover and chill until firm, about 3 hours, or freeze 1 1/12 hours.

3. Just before serving, decorate with raspberries and banana slices. :)