Snacks



Goat Cheese and Sun-Dried Tomato Torte

Prep:10 min.
Cook: 15 min.

This recipe serves:  6    
Preparation time: 25 minutes
Ingredients

2 ounces herbed goat cheese

6 sun-dried tomato halves

1/4 teaspoon salt

freshly ground black pepper

4 basil leaves

1/2 clove garlic

1 teaspoon balsamic vinegar

1/2 teaspoon sugar

1 teaspoon dried currants

1 teaspoon pine nuts, Toasted

6 French bread slices


Nutrition Facts

Serving Size 2 tablespoons

Amount Per Serving

Calories 91

Total Fat 3 g

Saturated Fat 2 g

Protein 4 g

Total Carbohydrate 12 g

Dietary Fiber 1 g

Sodium 297 mg

Percent Calories from Fat 26%

Percent Calories from Protein 19%

Percent Calories from Carbohydrate 55%

Cooking Instructions

1. Form the cheese into a disk about 2 1/2" in diameter and place it on a plate.

2. Place the sun-dried tomatoes in a small bowl and cover with hot water. Let stand for ½ hour or cover and refrigerate overnight.

3. Drain the tomatoes and reserve the liquid. Puree the tomatoes, salt, pepper, basil and garlic in a small food processor or blender. Spoon the pureed mixture over the goat cheese. (This can be done in advance and stored covered in the refrigerator for 2 days. Take out of the refrigerator and leave at room temperature for 1/2 hour before serving.)

4. Bring the reserved tomato water, vinegar and sugar to a boil in a small pot and reduce until the quantity is about 1 tablespoon and very syrupy. Watch closely, once the mixture becomes syrupy, it burns in an instant. Add the currants and pine nuts.

5. Pour the syrupy mixture over the tomatoes and goat cheese. Served with sliced bread.



Double Chocolate Chip Biscotti

Prep:10 min.
Cook: 30 min.

This recipe serves:  72  biscotti    
Preparation time: 15 minutes
Ingredients

1 1/2 cups flour

1/3 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 pinch salt

3 large eggs

3/4 cup semisweet chocolate chips

3/4 cup white chocolate chips

powdered sugar, for rolling


Nutrition Facts

Serving Size 3 biscotti

Amount Per Serving

Calories 128

Total Fat 4 g

Saturated Fat 2 g

Protein 2 g

Total Carbohydrate 22 g

Dietary Fiber 1 g

Sodium 68 mg

Percent Calories from Fat 28%

Percent Calories from Protein 7%

Percent Calories from Carbohydrate 65%

Cooking Instructions

1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.

2. In a mixing bowl combine the flour, cocoa powder, sugar, baking powder, baking soda and salt.

3. In a separate bowl, whisk the eggs together. Add this to the flour mixture along with the chocolate chips and stir until a stiff dough forms.

4. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.

5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.

6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.

7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.

8. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.



Bean and Cheese Nachos

Prep:10 min.
Cook: 10 min.

This recipe serves:  4    
Preparation time: 5 minutes
Ingredients

1 16-ounce can fat free refried pinto or black beans

4 tablespoons grated Monterey Jack or Cheddar cheese

1/2 cup favorite tomato salsa

1 bag baked tortilla chips


Nutrition Facts

Serving Size 1/4 of the plate

Amount Per Serving

Calories 298

Total Fat 5 g

Saturated Fat 2 g

Protein 13 g

Total Carbohydrate 52 g

Dietary Fiber 10 g

Sodium 561 mg

Percent Calories from Fat 16%

Percent Calories from Protein 17%

Percent Calories from Carbohydrate 67%

Cooking Instructions

1. With a dull knife or spatula spread the refried beans in an even layer on a microwave-proof platter.

2. can sprinkle the cheese and salsa over top.

3. Cover loosely with plastic.

4. Place in microwave and cook on high about 2 minutes. Let cool before removing plastic.

5.  can stand tortilla chips in beans or serve chips alongside for dipping.



Watermelon-Lime Granita

Prep:10 min.
Cook: 5 min.

This recipe serves:  8    
Preparation time: 10 minutes
Ingredients

6 limes, juiced

1/2 cup water

1/4 cup sugar

4 cups watermelon cubes, seeds removed

1/8 teaspoon pure vanilla extract

40 dried currants


Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 100

Total Fat 0 g

Saturated Fat 0 g

Protein 0 g

Total Carbohydrate 26 g

Dietary Fiber 2 g

Sodium 2 mg

Percent Calories from Fat 3%

Percent Calories from Protein 2%

Percent Calories from Carbohydrate 95%

Cooking Instructions

1. Warm the limes in the microwave for 30 seconds to slightly soften them (this will make them easier to juice) and then juice them.

2. Make a syrup by combining the water, sugar and 2 of the lime skulls (the peel after juicing) in a saucepan and bring to a boil. Set aside to cool and remove the skulls.

3. Puree the watermelon cubes in a food processor or blender, then strain through a coarse strainer into the bowl containing the lime juice. Stir in the vanilla extract and cooled sugar syrup.

4. Pour into ice cube trays and freeze overnight. (The recipe can be made up to this point and kept frozen up to 3 days in advance.)

5. When ready to serve, turn the watermelon ice cubes into a food processor fitted with a metal blade. Pulse the machine until the granita has the texture of crushed ice. Dot with the currants, making them look like watermelon seeds. Serve immediately or keep frozen until ready to serve.



Vanilla Float

Prep: 5 min.
Cook: 0 min.

This recipe serves:  1    
Preparation time: 5 minutes
Ingredients

1 tablespoon 2% milk

1/2 teaspoon vanilla extract

1 cup seltzer water

1 scoop low-fat vanilla ice cream or ice milk


Nutrition Facts

Serving Size 1 1/2 cups

Amount Per Serving


Calories 302

Total Fat 5 g

Saturated Fat 3 g

Protein 12 g

Total Carbohydrate 50 g

Dietary Fiber 0 g

Sodium 142 mg

Percent Calories from Fat 14%

Percent Calories from Protein 17%

Percent Calories from Carbohydrate 68%

Cooking Instructions

1. Pour the milk and vanilla into a tall glass and stir together.

2. Add the seltzer water.

3. Place the glass on a saucer to catch any overflow. Add the ice cream.



Walnut-Raisin Somersaults

Prep:20 min.
Cook: 30 min.

This recipe serves:  16    
Preparation time: 20 minutes
Ingredients

1 cup all-purpose flour

2 tablespoons sugar

2 tablespoons butter, chilled

1/2 cup low fat cottage cheese

1/2 cup raisins

3 tablespoons chopped walnuts

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

3 tablespoons raspberry jam


Nutrition Facts

Serving Size 1 somersault

Amount Per Serving

Calories 85

Total Fat 2 g

Saturated Fat 1 g

Protein 2 g

Total Carbohydrate 14 g

Dietary Fiber 0 g

Sodium 30 mg

Percent Calories from Fat 23%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 67%

Cooking Instructions

1. In a medium bowl, stir the flour and sugar together. Using a pastry blender or two knives, cut in the chilled butter until the mixture resembles coarse meal. Stir in the cottage cheese and gather the dough into a ball. Knead the dough a few times in the bowl and cover it loosely. Chill for one hour. This recipe can be made ahead at this point and stored overnight in the refrigerator before baking.

2. Combine the raisins and walnuts on your cutting board and chop them finely. Transfer the mixture to a small bowl and stir in the cinnamon and vanilla.

3. Heat the oven to 325°F. Line a baking sheet with foil and set aside.

4. Lightly flour your work surface and a rolling pin. Divide the dough in half and lightly flour each piece. Roll out each piece into a 12x5-inch rectangle. Place one rectangle with the long side toward you. Brush the bottom half with half the jam. Sprinkle it with half the raisin mixture and fold the top half of the dough over it to cover the filling. Cut the folded strip crosswise into eight, 1 and 1/2-inch wide cookies. Place the cookies 2 inches apart on the baking sheet. Repeat with the remaining dough, jam and filling.

5. Bake the cookies until golden, about 30 minutes. Transfer to a rack to cool and serve.



Ghostly Good Meringues

Prep:15 min.
Cook: 30 min.

This recipe serves: 34 cookies   
Preparation time: 15 minutes
Ingredients

1/2 cup egg whites

(about 4 large egg whites)

a pinch of salt

1 cup sugar

orange-colored sugar

black-colored sugar


Nutrition Facts

Serving Size 1 meringue

Amount Per Serving

Calories 24

Total Fat 0 g

Saturated Fat 0 g

Protein 0 g

Total Carbohydrate 6 g

Dietary Fiber 0 g

Sodium 51 mg

Percent Calories from Fat 0%

Percent Calories from Protein 4%

Percent Calories from Carbohydrate 96%

Cooking Instructions

1. Preheat the oven to 300°F. Line 2 cookie sheets with parchment or wax paper.

2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.

3. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoonful. Beat for another 1-2 minutes, until the mixture is stiff and shiny.

4. Drop by the spoonful onto the cookie sheets. Flatten each cookie slightly with the back of a spoon. Decorate with colored sugars.

5. Bake until pale golden, about 30 minutes. Let cool.



Black Cat Bean Dip with Witches Hats

Prep:15 min.
Cook: 0 min.

This recipe serves:  12    
Preparation time: 15 minutes
Ingredients

1 tablespoon olive oil

1/2 cup chopped onion

1 teaspoon finely chopped garlic

1/2 teaspoon cumin

12 ounce can of black beans

1 tablespoon lime juice

salt to taste

freshly ground black pepper

6 pieces pita bread, cut into triangles


Nutrition Facts

Serving Size about 2 tablespoons dip plus 2 pita triangles

Amount Per Serving

Calories 111

Total Fat 1 g

Saturated Fat 0 g

Protein 4 g

Total Carbohydrate 21 g

Dietary Fiber 2 g

Sodium 373 mg

Percent Calories from Fat 12%

Percent Calories from Protein 14%

Percent Calories from Carbohydrate 74%

Cooking Instructions

1. Heat the olive oil in a small skillet over medium heat. Add the onion and garlic and cook until the onion begins to soften, about 4 minutes. Add the cumin and cook until the onions are completely soft, about 3 minutes more.

2. Rinse and drain the black beans.

3. Puree the beans in a blender or food processor with onion mixture, lime juice, salt and pepper.

4. Serve with pita triangles (witches hats)



Dippy-doo Veggie Dip

Prep:30 min.
Cook: 25 min.

This recipe serves:  8    
Preparation time: 30 minutes
Ingredients

1 teaspoon olive oil

1/3 cup finely chopped onions

1/3 cup finely chopped green or red bell peppers

1/3 cup finely chopped zucchini

1/3 cup finely chopped celery

1/3 cup peeled and finely chopped eggplant

1/3 cup chopped tomatoes

1 teaspoon chopped, fresh basil (dried is fine)

salt to taste

freshly ground black pepper

1 teaspoon red wine vinegar

1/3 teaspoon sugar


Nutrition Facts

Serving Size about 2 tablespoons

Amount Per Serving

Calories 14

Total Fat 1 g

Saturated Fat 0 g

Protein 0 g

Total Carbohydrate 2 g

Dietary Fiber 1 g

Sodium mg

Percent Calories from Fat 37%

Percent Calories from Protein 9%

Percent Calories from Carbohydrate 55%

Cooking Instructions

1. Heat the oil in a skillet over medium heat. Have  add the onions and peppers. Cook for 2 minutes.

2.  can also add the zucchini, celery and eggplant. Cook 2 minutes more.

3.  can help add the tomatoes, basil, salt and pepper. Simmer about 20 minutes, uncovered. Let cool.

4. Add the vinegar and sugar. Adjust the salt and pepper to taste.

5. Serve cold as a dip with pita bread, crackers or tortilla chips.

Substitute an equal amount of chopped, canned tomatoes.



Pink Grapefruit Sorbet

Prep:10 min.
Cook: 5 min.

This recipe serves:  8    
Preparation time: 10 minutes
Ingredients

1 3/4 cups freshly squeezed pink grapefruit juice

1/4 cup freshly squeezed lemon juice

2 cups water

1 1/2 cups sugar

6 black peppercorns


Nutrition Facts

Serving Size 1/2 cup

Amount Per Serving

Calories 168

Total Fat 0 g

Saturated Fat 0 g

Protein 0 g

Total Carbohydrate 43 g

Dietary Fiber 0 g

Sodium 1 mg

Percent Calories from Fat 0%

Percent Calories from Protein 1%

Percent Calories from Carbohydrate 99%

Cooking Instructions

1. In a medium bowl, combine the fruit juices and set aside.

2. In a medium saucepan, make a syrup by bringing the water, sugar, and peppercorns to a boil over medium heat. Allow to cool slightly, then fish the peppercorns out with a spoon.

3. Stir most of the syrup into the fruit juice mixture and taste for sweetness. Add more syrup if needed.

4. Freeze the sorbet mixture in an ice-cream maker according to the manufacturer's instructions.

5. Serve in frosted glasses.



 
































































































































































































































































































 




















































































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