This is an open-faced sandwich, great in the fall with fresh-picked apples. I know it sounds a little strange, but the combination is wonderful. Don't ask me why it works with cottage cheese, but it does. The option of cheese slices are for those who can't picture cottage cheese on a sandwich. It is a fast lunch packed with protein. Use 1% cottage cheese, and the fat content is quite low.
Portion size4 servings
Credits :Moira Dunphy
of your choice
Canadian Cheddar Cheese
On each slice of bread (toasted if desired), spread peanut butter. Place on top cottage cheese or cheese slices. Cover with apple slices and sprinkle top with cinnamon. Eat and enjoy!
These citrus-packed chewy treats make the perfect holiday dessert. Use wet hands when shaping your macaroons to avoid a mess.
Prep time30 minutes
Total time1 hour & 30 minutes
unsweetened desiccated coconut
1 1/4 teaspoon
grated clementine zest
(about 2 oz), melted
Per cookie: about
Total fat6 g
Saturated fat5 g
Total carbohydrate9 g
In bowl, whisk coconut with 1 tsp of the clementine zest. Set aside.
In food processor, pulse clementines until finely chopped.
In small saucepan, bring clementines and 1/4 cup of the sugar to boil. Reduce heat and simmer, stirring occasionally, until mixture reaches jam-like consistency and is reduced by half, about 7 minutes. Let cool completely, about 30 minutes.
In large bowl, beat together egg whites, remaining sugar and cornstarch until foamy. Stir in coconut mixture and clementine mixture. Let stand until liquid is absorbed, about 5 minutes.
Roll by 1 tbsp into balls. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300°F oven until bottoms are light golden, 20 to 25 minutes. Let cool completely on pans.
Drizzle with white chocolate; sprinkle with remaining clementine zest. Refrigerate until white chocolate is set, about 10 minutes. (Make-ahead: Store in airtight container for up to 3 days.)
These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
Prep time1 hour & 15 minutes
Total time2 hours & 30 minutes
Per cookie: about
Total fat2 g
Saturated fat1 g
Total carbohydrate5 g
In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; stir in flour and almonds. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
From batter, form six 1-tsp balls. Arrange, 3 inches apart, on silicone baking mat or parchment paper–lined rimless baking sheet. (If mixture becomes too soft, refrigerate until firm, about 15 minutes.) Bake in 350°F oven until golden, flat and bubbly, about 8 minutes. Let cool on mat for 90 seconds.
Working quickly, use small spatula to lift cookies and drape over lightly greased rolling pin. Let cool just until firm, about 5 minutes; transfer directly to rack to cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)
Tip from The Test Kitchen: You can also use this recipe to make cigar cookies. Instead of draping the cookies over a rolling pin, use the lightly greased handle of a wooden spoon.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)