Ginger Cookies

Ingredients: (serves 12 cookies )

2/3 cup all-purpose flour
2/3 cup whole-wheat flour
1/2 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons butter
4 tablespoons light corn syrup


Directions:

1    Preheat oven to 375°F. Grease a cookie sheet; set aside. Sift the all-purpose flour and whole-wheat flours, baking soda, ginger, and cinnamon in a large bowl, tipping in any bran left in the sieve.
2    Melt the butter with the corn syrup in a small saucepan over low heat, stirring occasionally. Pour melted mixture onto the dry ingredients and stir to bind them together into a firm dough.
3    Break off a walnut sized lump of dough, and roll it into a ball on the palm of your hand. Press it flat into a thick cookie, about 2 1/2 inches in diameter, and place on the cookie sheet. Repeat with remaining dough. (Or roll out the dough and stamp out decorative shapes.)
4    Bake the cookies until they are slightly risen and brown, 8 to 10 minutes. Let cool on the cookie sheet until they are firm enough to lift without breaking, 2 to 3 minutes. Transfer the cookies to a wire rack to cool completely. The cookies will keep in an airtight container up to 5 days.

Per cookie: 95 cal, 3 g fat (2 g sat), 16 g carbs, 2 g protein, 1 g fiber, 8 mg chol, 78 mg sodium, 7 mg calcium

Peach Bread

Ingredients: Makes 16 slices

2 medium peaches
1 1/2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup toasted wheat germ
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain nonfat yogurt
1 egg plus 2 egg whites
2 tablespoons canola oil
1 teaspoon almond extract

Directions:
1    Preheat oven to 350 degrees. Coat 9 x 5-inch loaf pan with cooking spray.
2    Blanch peaches in medium saucepan of boiling water for 20 seconds. Peel, pit and finely chop peaches (you should have about 1 cup).
3    Combine all-purpose flour, whole-wheat flour, wheat germ, sugar, baking soda, and salt in large bowl.
4    Combine yogurt, egg, egg whites, oil, and almond extract in a separate small bowl. Make a small well in dry ingredients, pour in yogurt mixture, and stir just until combined. Do not over mix. Fold in peaches.
5    Spoon batter into pan, smoothing the top. Bake until toothpick inserted in center comes out clean, about 1 hour. Cool in pan on rack for 10 minutes, then turn out onto rack to cool completely.
6    Cut into 16 equal slices; one slice per serving.

Cheesecake

Ingredients:       (Serves 12)
3 ounces low-fat honey graham crackers (6 whole crackers)
1/2 cup toasted wheat germ
1 tablespoon plus 1 cup sugar
2 tablespoons extra-light olive oil
1 container silken tofu, well drained
1 pound fat-free cream cheese
3 tablespoons flour
1 large egg plus 2 large egg whites
1 teaspoon vanilla extract
1/4 cup chocolate syrup


Directions:
1    Preheat the oven to 350°F.
2    Combine the graham crackers, wheat germ and 1 tablespoon of the sugar in a food processor, and process into fine crumbs. Add the oil and process until moistened. Press the mixture into the bottom, and partway up the sides of a 9-inch springform pan. Bake until set, about 10 minutes.
3    Add the tofu, cream cheese, flour, egg, egg whites, vanilla, and the remaining cup of sugar to the food processor and process until smooth.
4    Measure 1 cup of the tofu mixture into a small bowl, and stir in the chocolate syrup. Pour the remaining filling into the crust. Pour the chocolate mixture in a ring on top of the filling and swirl in with a knife. Bake for 45 minutes. Turn off the oven, and leave the cheesecake undisturbed for 45 minutes. Cool to room temperature before chilling overnight.

Each serving provides:
225 cal
5 g fat