Dave’s Hidden Secret Dessert

Dave says not tell anyone there is tofu in here and they'll think its sherbet! The nutrition facts were designed at Calorie Count!

Hidden Secret Dessert

Ingredients:

10 oz tofu (firm or soft works just fine)

1 banana

3 T honey

1 cup berries

1 t vanilla

½ t salt

Directions:

Into a blender jar put 10 ounces of tofu, 1 banana, 3 Tablespoons honey and a cup of drained berries, peaches, plums or any other fairly strong fruit and 1 teaspoon of vanilla and a half teaspoon salt. Blend at high speed until smooth and frothy.

Ladle out into a pie dish and place in freezer for about 90 minutes.

Options:

Use any combination of fruits: berries, peaches, plums, limes, or other strongly flavored fruit.

Grammie Vee's Never Fail Pie Crust

I tried a lot of pie crust recipes with total failure until my oldest daughter taught me to make this crust.  I have been making it for years now. The nutrition facts were made at Calorie Count!

Grammie Vee's Never Fail Pie Crust

makes three 2 crust pies

Ingredients:

2 Cups Shortening (I use butter)

5 cups Flour

1 Egg

1 Tsp Salt

Scant Cup of Milk

Directions:

Combine Shortening and flour until cornmeal consistency.

Break egg in a 1 cup measure. Beat egg slightly with a fork. Add salt.

Add enough milk to make one cup and mix with fork to dissolve salt.

Slowly add the liquid mixture to the flour/shortening mixture.

Mix gently with fork until fully incorporated/

Form into a ball and let rest for 1/2 an hour.

Divide into six sections and roll for the pie.

Notes:

This crust freezes well if you only make one or two pies.

Betty's Stir & Roll Pie Crust

This is an old recipe (1955 Life Magazine). Betty used to make this for her family - her son Mike remembers how fantastic the crust was and suggested it be shared on CC Palate. Today’s flour does not necessarily need sifting to get all the bits of mill stone and other impurities, nor does it need refining for texture. Lightly fluff up the flour with a wooden spoon or whisk to aerate – easy if you store your flour in a wide mouth container. Then keep a light hand with a spoon while adding flour to the measuring cup and level with a flat knife. If you like to sift, then do so! It won't hurt this delicious crust.

The nutrition facts were made at Calorie Count!

Original Recipe from 1955 Life Magazine

Betty’s Stir & Roll Pie Crust

Ingredients:

2 cups sifted (if you want) all-purpose flour

1 t of baking powder

1 t salt

1/2 cup vegetable oil (the original said use Wesson Oil)

1/4 cup cold milk

cooking spray

Directions:

Mix the dry ingredients together flour, salt and baking powder.  

Measure the liquids - oil and milk by pouring them into another container without stirring it (a two cup Pyrex measuring cup would be perfect).  Make a well in the flour.  Pour the liquid in all at once and stir gently with a fork only until most of the flour is moistened. Do not over stir.

For a two-crust pie or two pie shells:  cut dough in half.  Press each half into a ball.

Place the halves between two pieces of wax paper and roll out one ball with a rolling pin. Keep the dough between wax paper to keep it from sticking to your rolling pin. Hold the pie pan over the rolled out dough to make sure it is big enough. You want the dough to be larger than the pan by about ½-1 inch all around. Don't get ridiculous about it, you just need some hanging over the edge for "fluting".

Spray the pie pan with cooking spray.

Carefully peel off the top wax paper (the dough is a bit sticky compared to dough made with shortening).  Flip it over onto the pie pan and remove the bottom piece of wax paper.  Press down lightly to shape to the pan. Don't fuss the tears and thin spots - the dough is moist and easily amended with a bit taken from the overhanging edges.

Add filling of your choice. 

Roll out the other crust. Apply to the top and crimp edges to seal with your fingers – create “ridges” of dough that poke up between your fingers. Make a few slices with a sharp knife in the top crust to allow the steam to escape during baking. Place strips of aluminum foil over the fluted edge to prevent over browning.

A fun thing to do is to cut shapes such as leaves (see the pic from Life Magazine) out of the second crust and apply them artistically to the top of the filling. If you do that, just crimp the bottom crust. No need to slice for steam vents.

Bake according to your pie filling directions.

Mrs. Corbett’s Crustless Pumpkin Pie

Most crustless pies call for flour, but Mrs Corbett says it is not at all necessary. So, save those carbs and flour calories with this delightful pie, modified from this recipe. The nutrition facts were made at Calorie Count!

Mrs. Corbett’s Crustless Pumpkin Pie

Topping Ingredients:

¼ cup packed brown sugar

¼ cup quick-cooking oats

1 tablespoon margarine, softened

Pie Ingredients:

1 can (16 oz) pumpkin (not pumpkin pie mix)

1 can (12 oz) evaporated fat-free milk

3 egg whites or 1/2 cup fat-free egg product

½ cup granulated sugar

1 ½ teaspoons pumpkin pie spice

¾ teaspoon baking powder

1/8 teaspoon salt

Directions:

Preheat oven to 350ºF. Spray 10-inch pie plate with cooking spray.

To make the topping  mix brown sugar, oats and margarine in a small bowl.

In blender or food processor, place remaining ingredients.

Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes.

Refrigerate until chilled, about 4 hours.

Dear Abby's Famous Pecan Pie

Here's the pecan pie recipe.  It was given to me by my mom, who cut it from her newspaper - I think in 1997.  The headline read, "Abby forks over recipe for her Famous Pecan Pie! This recipe is included in the "Dear Abby's Favorite Recipes" booklet. The nutrition facts were made at Calorie Count!

Abby's Famous Pecan Pie

by Abigail Van Buren

Ingredients:

9-inch unbaked pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

½ teaspoon salt

1 teaspoon vanilla

1 heaping cup pecan halves

Directions:

Heat oven to 350 degrees F.

In large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake at 350 degrees F. for 45 to 50 minutes or until center is set.  (Toothpick inserted in center will come out clean when pie is “done.”)

Allow to cool.

If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.

You can top it with a bit of whipped cream, but even plain – nothing tops this!

Serves:  8 to 10.

Dad's Cheese Apple Pie

What made this so good was that my dad wasn't too accurate with measuring, so there was always extra cheese (and use extra-old or sharp cheddar, not those lame low fat or imitation cheddars). Plus his crust was always VERY thick, which really gave the cheese its punch. I've never been an apple pie fan, but I ALWAYS requested this!  - Marg

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The surprising nutrition facts were created at Calorie Count! 

Dad's Cheese Apple Pie

For pastry:

3/4 cup grated cheddar, fairly well packed

3 T shortening

3/4 cup flour

1/4 tsp salt

2 T cold water

For filling:

3 apples, pared, cored and sliced

1/4 tsp cinnamon

2/3 cup brown sugar

For topping:

3/4 cup flour

1/4 cup brown sugar

1/4 cup grated cheddar

3 T cold firm butter

Pastry:  Cream together cheese and shortening, then cut in flour and salt until dough resembles coarse meal.  Drizzle in water and toss with a fork.  Press into a ball and roll out on floured cloth to fit a shallow pie plate and make a high fluted edge.

Filling: Combine filling ingredients and fill pie crust.

Topping: Mix together all topping ingredients except butter.  Cut in the butter until the topping is the size of peas.  Spread topping over apples and make smooth by pressing with palms.

Bake: at 375 for 45 minutes.

Sharpshootinstar’s Butter Pie

Butter Pie was introduced to me about six years ago and it is one of my favorites.  You may also know it as Chess Pie or Hoosier Cream Pie.  It's simple and simply delicious. The nutrition facts were made at Calorie Count!

Sharpshootinstar’s Butter Pie

Ingredients:

1 (9 inch) unbaked pie shell

1/2 cup butter, softened

2 cups sugar

1 tsp vanilla extract

4 eggs

1 tablespoon cornmeal

1 tablespoon white vinegar

1/4 cup evaporated milk

Directions:

Preheat oven to 425 Fahrenheit.

Use a mixer to blend the butter, sugar and vanilla together until creamy.

With a spoon or with the mixer on low, stir the eggs into the butter mixture. Next add the cornmeal, evaporated milk and vinegar, and stir till smooth.

Pour into the unbaked pie shell.

Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees and continue to bake for about 35-40 minutes or until set (a knife can be inserted in the middle and pull out clean).

Allow to cool and serve with berries and/or whipped cream.

Notes: 

I have made this using flour instead of cornmeal, and have left out the vinegar on more than one occasion, and the result is still yummy pie.  Enjoy!

To make this pie extra special,make it while this group sings. Then have another cup of tea and a butter pie with Uncle Albert...

Meganr’s Guinness Cake

It’s fine to enjoy a special high calorie treat every now and then. The great thing is to know the calories and serve a measured amount. Most 8 inch cakes serve 8, so with calorie counters in mind, I've set the nutrition facts for 10 servings. If you make the icing in the photo, you will need to adjust your calories way up! The nutrition facts for this awesome cake were made at Calorie Count!

With icing instead of confectioners sugar

 Meganr’s Guinness Cake

Ingredients:

¾ cup Guinness (or other stout)

10 tablespoons butter (1 stick plus 2 tbsp)

½ cup cocoa powder

1 1/3 cups all purpose flour

1 1/3 cups sugar

1 teaspoon baking soda

½ teaspoon salt

1 large whole egg plus 1 yolk

2/3 cup sour cream

confectioners’ sugar for dusting

Directions:

Preheat oven to 350 F.

Butter 8 inch round cake pan.  Line with parchment or wax paper, then butter paper.

Bring stout and 10 T butter to a simmer in heavy saucepan over medium heat.  Add cocoa; whisk until smooth.  Cool slightly.

Whisk flour, sugar baking soda and salt in large bowl and mix well; set aside.

Beat egg, yolk and sour cream with electric mixer in another large bowl. 

Add stout-chocolate mixture to egg mixture, and beat to combine.

Add flour mixture and beat 30 seconds on slowest speed. 

Fold batter using rubber spatula until completely combined; pour into prepared pan.

Bake about 50 to 55 minutes or until tester inserted into center of cake comes out clean.  Leave the cake in the pan, but place it on a rack to cool 10 minutes.  Run small sharp knife around edge of cake to loosen and turn cake out onto rack; cool completely.

Sift confectioners’ sugar over top, transfer to platter and serve.

SarahR's Grilled Peaches

Nothing ends a summer meal quite so beautifully as grilled and basted fruit. My thanks to SarahR for this elegant low calorie dessert recipe!

The nutrition facts were created with the tools at Calorie Count.

Grilled Peaches

Ingredients:

6 fresh peaches, cut in half, seed removed

6t T honey

dried thyme

6 T creme fraiche or mascarpone

Directions:

Preheat a grill to medium-high.

Place the peaches cut side down onto the grill and cook until lightly charred, 2 to 3 minutes, depending on your grill the length of time this will take make be different.

Transfer the peaches, cut sides up, to a grill-proof baking dish or baking sheet.

Drizzle evenly with the honey and sprinkle with thyme.

Place the dish on the grill and grill covered until the peaches are soft - about 5 minutes, again depending on the grill.

Remove the baking dish from the grill and divide the peach halves between 6 dessert plates. Top the peaches with a dollop of mascarpone or creme fraiche. If you can afford the calories, drizzle with additional honey.

Serve and enjoy immediately.

Janice's Baked Apples

No crust goodness, an A for nutrition, and very low in calories. Enjoy! The nutrition facts are at Calorie Count.

Baked Apples

Ingredients:

6 apples (you can easily use up to 8 if you prefer and use your favorite firm fleshed apple)
1/2 cup sugar
3 T flour
1 t cinnamon, ground
1/2 t nutmeg, ground
1/4 t cloves, ground
1/2 cup raisins or currents
1/2 cup chopped walnuts
1/2 cup whole milk - yes this is important so just buy a small container if you don't usually use it

Directions:

Preheat the oven to 350 F.

Spray Pam in a 2 quart casserole dish.

Peel (optional), core, and slice apples; place in a large bowl.

In a separate bowl, mix the sugar, flour, cinnamon, nutmeg and cloves. Add to the apples and mix well. Stir in the raisins and walnuts. Place into a casserole and pour milk over the entire thing.

Bake for about 45 - 60 minutes or until bubbly.

Allow to cool and set a little bit, but not so long that it cools complete, serve while warm.

Janice's Apple Blackberry Crisp

Beautiful finish to a holiday meal. The nutrition facts are at Calorie Count - know your calories and enjoy a bit of sweet. If a regular sized slice does not fit in to your day's calories, a half slice will still be very satisfying.

Apple Blackberry Crisp

Ingredients:

4 apples - Rome apples are good for this, but so are Winesap - I bet Granny Smiths would be terrific too!
2 cups blackberries
1/2 cup sugar
1 cup plus 2 T flour
1/2 cup firmly packed brown sugar
1 t cinnamon
1/2 cup butter

Directions:

Preheat oven - 400 F.

Spray Pam in a 2 quart casserole dish.

Core and slice the apple into chunks about 1/4 inch thick - peeling is optional but traditional, unfortunately, it also peels off a lot of the nutrition. Heat in a large pot over low heat for about 10 minutes, stir a lot.

Remove from heat and stir in the berries.

Combine the regular sugar and 2 T of the flour, stir in to the fruit, then pour into the casserole.

In a medium sized bowl, stir 1 cup of flour, the brown sugar and cinnamon. Then "cut" in the butter as you would if you were making baking powder biscuits using a cutting motion with a fork over stirring a little every now and then to coat the butter with the dry ingredients. Keep it up until you have some coarse crumbs no larger than pea sized.

Sprinkle the mix over the filling and bake for 30 minutes or until the crumbs are nicely browned.

Delicious as is. If you are one of those that needs to add calories to your day, top with a dollop of freshly made whipped cream.

Sheila's Crock Pot Apple Pie

The nutrition facts for this easy as crock pot pie are at Calorie Count!

Crock Pot Apple Pie

Ingredients:

8  apples*

1 ¼ teaspoon  ground cinnamon

¼ teaspoon  allspice

¼ teaspoon  nutmeg

¾ cup  milk

2 teaspoon  butter

¾ cup  sugar

2  eggs

1 teaspoon  vanilla

1 ½ cups Bisquick, divided

1/3 cup  brown sugar

3 teaspoon  cold butter

Directions:

Peeled and core apples. Cut into 1/2 inch slices lengthwise. Toss apples in large bowl with cinnamon, allspice, and nutmeg. Place in lightly greased crockpot.

Combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup Bisquick. Spoon over apples.

Combine 1 cup Bisquick and brown sugar. cut the cold butter into mixture until crumbly.

Sprinkle this mixture over top of apple mixture.

Cover and cook on low until apples are soft - around five hours

Check to see if they are soft after five hours. If you go too long and the edges will be burnt.

Note:

*Granny Smith Apples work the best

Lulufit's Pumpkin Fluff Fruit Dip

What a great idea from Lulufit! The nutrition facts are at Calorie Count and are set with the use as a dip. A little fun, good nutrition, and some extra fruit for you and your kids!

Pumpkin Fluff Fruit Dip

Ingredients:

1 15 oz can pumpkin puree
1 16 oz container of whipped topping, like Cool Whip
1 package instant vanilla pudding mix
1 teaspoon pumpkin pie spice

Directions:

In a big bowl, mix all together.  Chill & serve with cut up fruit.

For extra Halloween-ness, serve in a hollowed out sugar pumpkin with fruit kabobs.

If you don't have any pumpkin pie spice, just use pumpkin pie mix instead of puree!

Janice's Applesauce Brownies

These are fantastic, really more of a cakey brownie, so I suppose you could call it applesauce cake if you want. A bit better for you than traditional brownies and kids love them! The nutrition facts are at Calorie Count!

Applesauce Brownies

Ingredients:

1/2 cup butter
1 1/2 cup dark brown sugar, firmly packed
2 large eggs
1 T pure vanilla extract
1 cup applesauce
1 1/4 cup all purpose flour
1/4 cup cocoa
1 t baking powder
1/2 t baking soda

Optional: 1/2 cup chopped pecans

Directions:

Preheat the oven to 350 F. Lightly grease and flour an 8x8 inch baking pan.

In a medium sauce pan, melt the butter. Remove from heat and add the sugar, eggs, vanilla, and applesauce. Beat well by hand with a wooden spoon.

In a small bowl, mix the flour cocoa, baking powder, and baking soda.

Stir the dry mix into the liquid mix. If using pecans, add them here and stir.

Pour into the prepped pan and bake for about 25 minutes or so. Stick a knife in the middle to test for doneness. If it comes out clean, it's done. Another method to check is to lightly touch the center. If it sinks or feels liquid, it's not done. If it springs back to the touch, it's done!

Janette's Vegan Chocolate Cake

Chocolate is extremely healthy. Those are my favorite words to say to myself when sampling a delicious moist cake such as this one. Enjoy a slice this weekend!

Vegan Chocolate Cake

This recipe yields either 12 cupcakes, or 3 six-inch diameter cakes. The nutrition facts can be found at Calorie Count.

Preheat oven to 350 degrees Fahrenheit. (I used a convection oven.)

Dry Ingredients:

Mix the following dry ingredients in a bowl:
3/4 cup white whole wheat flour (I use King Arthur brand.)
1/2 cup Ghirardelli brownie mix (Well, I wasn't about to throw it away!)
2 Tablespoons corn starch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup natural Demerara sugar
1/2 cup Ghirardelli semi-sweet chocolate chips

Wet Ingredients:

Mix the following wet ingredients in a separate bowl:
1 cup almond milk
1 teaspoon apple cider vinegar
1/4 cup extra virgin olive oil
2 teaspoons maple flavor Agave nectar, or 2 teaspoons Vanilla extract (I used the maple flavor Agave nectar)
1/2 teaspoon almond extract

Directions:

Combine wet and dry ingredients and pour immediately into prepared cake pans, or a muffin pan with 12 cupcake papers. It will take approximately 20 to 25 minutes for cupcakes, and 30 to 35 minutes for cakes. Insert a toothpick in the middle to make sure they are done. Do not try to turn them out of the cake pans and put them on a cooling rack, unless you want a disaster. Allow to cool slightly before cutting. They taste wonderful when the chocolate chips are still melted!

Sheila's Lemon Cake Mix Cookies

Who says watching calories means not eating desserts?! I sure don't. Enjoy dessert when you have it just make sure you know the calories to determine the best portion size for you.

The nutrition facts for this easy peasy recipe can be found at Calorie Count!

Lemon Cake Mix Cookies

Ingredients:

425 grams   Lemon cake mix ~ 1 whole cake mix

2  eggs

1/3 cup  oil

½ cup shredded coconut

Directions:

Combine all ingredients with the cake mix.

Drop by the tablespoon to an ungreased cookie sheet.

Bake at 350 degrees for 7-10 minutes.

Cool on pan for 5 minutes then move to a cooling rack.

Janice's Grilled Rum Basted Pineapple Kabobs

A terrific dessert kebab suitable for company with only 116 calories. Serve alone or with a scoop of ice cream!

Try it with tequila if you don't have a good dark rum (Mount Gay Dark is perfect).

The nutrition facts can be found at Calorie Count! 

Grilled Rum Basted Pineapple Kabobs

Makes 8 Servings

Ingredients: 

1 pineapple - Slice off the pineapple's top and bottom with a large very sharp knife, stand the pineapple upright and slice off the lumpy skin (you don't have to get every little bit of brown skin bits, but get most of it - this seems wasteful, but no worries, there will be plenty remaining), cut the remaining cylinder vertically into 8 wedges, remove the bit of core on each long wedge, and then cut each long slice into fourths.
1/2 cup dark rum
1/2 cup packed brown sugar
1/8 cup honey
1/4 cup orange juice 

Directions:

Preheat grill.

Mix rum, brown sugar, honey, and orange juice together until sugar dissolves.

Thread pineapple slices onto skewers. Grill for about 10 minutes, turning & basting with rum sauce several times. 

Remove from heat, plate on a serving tray, and serve.

Optional:

If you don't want to make these into kabobs, all you have to do is slice off the peel, slice into rounds approximately 3/4 of an inch thick, remove the small circle of a core with a small knife (or leave it in, some people love the woody core), baste the rounds, and grill.

Or, rather than being so precise in your cutting in order to thread them onto skewers, just cut the thing into approximately 2 inch chunks in whatever manner you choose once the skin is off.

The number of wedges you cut the pineapple into doesn't really matter, what is important is that the pieces are large enough to skewer. I cut one pineapple that was not quite as large as normal and it was best cut into six wedges. If you like your pieces larger, cut into four wedges and allow a minute or two longer to grill.

Janice's Warm Wild Blueberry Sauce with Grilled Angel Food Cake

Grilling the low fat low calorie angel food cake over coals creates beautiful brown stripes of caramelized crispness on the outside while slightly softening the sugar spun insides of the cake, and when combined with warm blueberry sauce it is simply to die for good.

Take Angel Food Cake to a totally new level of beauty and deliciousness.

The nutrition facts for are found at Calorie Count!

Grilled Angel Food Cake with Warm Wild Blueberry Sauce.

10 servings each with only 154 calories!

Ingredients:

One Store Bought Angel Food Cake

Directions:

Slice the cake into 10 slices and grill 2-4 minutes on each side. How long depends upon how hot your coals are, do not put the cake slices too close to the coals and watch carefully so that the cake does not burn or flame on.



The sauce (below) can be prepared ahead of time and then just reheated, or made fresh in about 10 minutes.

Warm Wild Blueberry Sauce

Ingredients -

2 10 oz packages of frozen wild blueberries
1/3 C orange juice
1/3 C sugar
2 T lemon juice
4 t cornstarch

Directions -

Combine blueberries, juice and sugar in a medium saucepan. Cover and gradually bring to a boil over medium high heat, stir every now and then. After it begins to boil, reduce heat and simmer for four minutes.

While it's simmering, combine the lemon juice and cornstarch in a small bowl. Add this to the berries after the four minute simmer concludes and return to a boil for a minute or two stirring often. Remove from heat and either use it right away, or cool and put in the fridge for reheating while the angel food cake is grilling. Can be made 3-4 days in advance.

Notes:

This sauce can be used on anything you want - pancakes, oatmeal, cakes, ice cream, cheesecake, or eat it out of hand with a spoon. Lovely and remember, blueberries are good for you. Don't use a wooden spoon that you love very much while stirring as it will turn very purple.

One enterprising friend of mine just toasted the angel food cake in the toaster oven since she does not have a grill. You will miss that smokey flavor, but it sure will work in a pinch...or when the weather does not permit grilling!

Enjoy!

Claire's Best Ever Apple Cake

One of my first friends at Calorie Count was Claire, a beautiful woman whom we all miss. I'd like to share some of her recipes with you at The CC Palate as they are some of the most delicious recipes ever, and that is the point of this blog - losing weight while eating delicious food!

The nutrition facts can be found at Calorie Count, the best FREE website for counting calories and for making a lot of good friends. 

Claire's Best Ever Apple Cake

serves 18 with only 143 calories a serving! 

Ingredients:

1 1/2 cups Egg Beaters
1 cup applesauce
1/2 cup sugar
1 tsp vanilla
4 cups apples, grated
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp cloves, ground
1 tsp cinnamon
1/2 cup raisins
1/2 cup walnuts, finely chopped 

Directions:

Preheat oven to 350 F. Spray a 9' x 13' x 2' pan with non stick baking spray.

Beat together the egg beaters, sugar, and applesauce until light and fluffy. Stir in vanilla and grated apples.

Combine the dry ingredients and fold into the wet ingredients. Fold in the raisins and walnuts.

Spread in the pan and bake for 45 - 55 minutes or until the cake tests done. Turn the cake out onto a rack and cool completely before cutting into 18 squares.

Yes, you can have dessert every now and then and lose weight. It's all about knowing the calories and portion control. Enjoy!

Buggy's Peanut Butter Breakfast Cookies

Easy and tasty nutrition for on the go calorie conscious eating anytime! The variations on the following recipe are endless, to find out the calories of any of your changes, click on the link to Calorie Count and search their free database for calories for ingredients like raisins, grated carrot, nuts, chocolate chips, etc. Please see the Notes section below for ingredient substitutions.

The nutrition facts for this great recipe are at Calorie Count!

Carrot Breakfast Cookies to left, Pumpkin to the right!

Peanut Butter Breakfast Cookies

18 servings

Ingredients:

1 1/4 cups date sugar
3/4 cup brown rice syrup
2 tbsp canola oil 
10 ounces prune puree
4 egg whites
1 tsp vanilla
3 cups oats  
2 cups bran***
1/4 cup flax seed, ground  
2 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup peanut butter

Directions:

Preheat oven to 350 F.

Coat cookie sheets with non stick cooking spray.

Combine sugar, syrup, oil, plums, egg whites, peanut butter and vanilla.

Add oats, bran, flax seed, flour, baking soda, baking powder and salt.

Drop 1/2 cup at a time onto prepared cookie sheets.

Bake for 20 minutes or until light golden.

Notes:

Some ingredients may not be readily available where you live. Below are some well tested substitutions -

Substitute brown sugar for the date sugar (raw sugar would probably work fine, too - let me know if anyone tries this).  

Use honey in place of the brown rice syrup.  

Prune puree is easily acquired in the baby food section at the store, OR you can use applesauce instead.

*** "2 cups bran" means wheat germ.  Or you can use oat bran with equal success.

These delectable breakfast cookies freeze beautifully!