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Kitchen Adventures: Getting in a healthy groove

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Food column by Becca Owsley

By Becca Owsley

A group of friends have decided to try to get healthier, encouraging each other along the way.

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Typically, when we gather weekly the table is spread with a variety of munchies, snacks and desserts. These don’t lean on the healthy or low-calorie side.

So let’s add a few healthy choice recipes. The two options this week are a healthy cookie and a low-calorie dessert.

The cookie recipe only has two ingredients. You read right, just two ingredients: bananas and oatmeal.

While some members of the group liked the cookie, it had too much of an oatmeal consistency for me and needed more flavor. There was a request sent this week to make more so for some it was a tasty treat.

With just the two ingredients, the cookie is about 51 calories per cookie.

The recipe author offered some options to add more flavor, like a hand full of chocolate chips, walnuts or cinnamon.

Also, you might need to cook the cookie a little longer than the instructions or they come out kind of mushy.

The low-calorie pie option was very tasty.

The author of this recipe used a graham cracker crust and her finished result was about 200 calories a slice. Since I had a pie crust in the freezer, I used it instead. When I added the calorie count for this version, it came in at about 181 calories per slice.

On top of the benefit of being low calorie, it is also an easy dessert to make.

For the filling, simply combine an eight-ounce tub of light whipped topping and two six ounce containers of light fruit yogurt. I used strawberry but any fruit will do.

After sitting in the freezer overnight this made a tasty pie dish. You can garnish the top with whatever fruit you used for a fancier look or eat plain.

Another trick to a freezer pie is in the slicing. If you’ve ever been frustrated with messy pie slices, you’ll love freezer pies.

If you slice them while frozen, you get perfectly shaped slices — better than the shape of a piece to a Trivial Pursuit game.

Becca Owsley can be reached at 270-505-1741 or bowsley@thenewsenterprise.com.

Two Ingredient Cookies
2 large old bananas
1 cup of  oats (quick or regular)

Mix those two together. Old bananas are amazing for this, but you can use fresh ones too. Since all bananas are different sizes, the needed measurements can vary. If it seems too runny and the cookies flatten out too much, add in more oatmeal.

A handful of chocolate chips, crushed walnut pieces, cinnamon or raisins can be added for extra flavor. Make sure to not add in too many mix-ins or the cookies won’t hold together very well.

Bake for 350 degrees for 15 minutes on a greased cookie sheet. Makes about 15 cookies.

Source: www.theburlapbag.com

Low-Calorie Dessert
1 tub of light whipped topping
2 containers of light fruit yogurt
Graham Crackers for crust or a pre-made graham cracker pie crust (crust instructions below)

Filling:
Mix together two containers of yogurt and thawed whipped topping then pour into cooled pie plate.
Place in freezer to freeze.
Garnish with fresh fruit if desired.
Let dessert thaw for a few minutes before serving.

Crust
12 to 14 graham crackers
½ cup of butter or margarine (melted)
2 tablespoons of sugar
1/8 cup of water

Crush up graham crackers into fine crumbs using a plastic ziploc bag and rolling pin or a food processor.
Stir sugar into graham cracker crumbs.
Stir in melted butter and water with a fork.
Press mixture into pie plate.
Bake for 10 minutes at 350 degrees or until golden brown. Let cool.

SOURCE: www.beneathmyheart.net