Wednesday, February 17, 2010

About Low Fat Cooking: Cookies, Crepes and Muffins

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From Fiona Haynes, your Guide to Low Fat Cooking
My sweet tooth got the better of me this week, so I'm sharing recipes for some dark chocolate cherry cookies, which are heavenly with milk. Yesterday was pancake day. If you missed it, no matter: you can easily whip up some thin crepes for breakfast any day of the week. Finally, I have some asparagus tips, if you'll pardon the pun. Fresh sparagus is making an appearance, so find out how to choose, store and cook this luxurious vegetable.

Soft Chocolate Cherry Cookies
Some folks are very particular about cookies. There are those who prefer a nice, crisp cookie, others who prefer a slight crunch with a chewy inside, and people like me who enjoy soft, tender cookies. These chocolate cherry cookies are the soft and tender variety.

Breakfast Crepes
Crepes are thin pancakes which can be eaten in the same way as regular pancakes or rolled up with a filling of your choice. Traditionally, though, these are eaten with a sprinkling of confectioners' sugar and a squeeze of lemon juice. These are the kind of "pancakes" I used to flip on Shrove Tuesday when I grew up in England.

Banana Muffins
I have two overripe speckled bananas sitting atop my fruit bowl, so it gives me a good excuse to bake some banana muffins. Sometimes I add raisins to these muffins, and when I want a little bit of a chocolate fix, I had a sprinkling of miniature chocolate chips.

Asparagus Tips
Full of vitamins and antioxidants, asparagus is a nutritional power house. It fits well into a low fat diet, provided you don't smother it with high fat sauces. So how do we cook and eat this wonderful spring time vegetable so that it remains crisp yet tender?

 


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Fiona Haynes
Low Fat Cooking Guide
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