Low-fat Gingerbread Cookies

                        Low-fat Gingerbread Cookies 
In these cookies, applesauce adds moisture and flavor. Adding minced candied ginger is a nice surprise. Chopped dried cranberries add a festive garnish. These can be made in advance and kept refrigerated until ready to serve. Sprinkle with the cranberries right before serving. 

Ingredients:
1 egg
1⁄2 cup unsweetened applesauce
1⁄4 cup brown sugar
1 tablespoon molasses
11⁄2 cups whole wheat flour
1⁄2 teaspoon baking soda
1 teaspoon ground ginger
2 teaspoons pumpkin pie spice
2 tablespoons minced candied ginger (optional)
1 lemon, zested and juiced
1⁄2 cup powdered sugar

2 tablespoons dried cranberries, chopped

Directions:

Preheat the oven to 350 degrees.

Beat the egg in a large bowl, then add the applesauce, brown sugar and molasses. 

Mix the whole wheat flour, baking soda, ginger and pumpkin pie spice together in a bowl and add tothe applesauce mixture. 

Fold in the candied ginger, if using and lemon zest. 

Bake on parchment-lined baking sheets for 10 to12 minutes until cookies are still soft but baked through.  Allow to cool completely. 

Make a lemon glaze by mixing the lemon juice with the powdered sugar. Drizzle cooled cookies with the glaze and sprinkle with dried cranberries.   Makes 24 cookies.

Chocolate Pots Of Creme

Chocolate Pots Of Creme

Serves 6
For a stimulating sweet, nothing beats chocolate. A study found that people are more turned on by the sensation of dark chocolate melting in their mouths than by kissing. The reason: it’s rich in phenylethylamine, a “love chemical” that releases feel-good endorphins. For best results, Kilham suggests using “the highest cocoa-solid content you can consume—preferably above 70 percent.”

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Ingredients:

1 egg
1 egg yolk
2 Tbs. sugar
1 5-oz. can low-fat or fat-free evaporated milk
⅓ cup low-fat or skim milk
2 oz. chopped bittersweet chocolate, such as Green & Black’s Organic Baking Bar, or 1 cup bittersweet chocolate chips
¼ tsp. vanilla extract
¼ tsp. ground nutmeg, plus more for sprinkling, optional
Pinch of salt
whipped cream for garnish, optional

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Directions:
Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.

Whisk together egg, egg yolk, and sugar in large bowl. Set aside.

Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.

Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.

Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.