Snack Recipes
BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS
Makes about 2 cups.
| Ingredients |
| - 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes |
| - 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can) |
| - 3/4 cup extra-virgin olive oil plus more for chips |
| - 1/4 cup slivered almonds |
| - 5 garlic cloves, peeled |
| - 1 1/2 tablespoons (or more) red wine vinegar |
| - 6 7-inch-diameter pita breads |
Method
Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking tray. Bake until lightly brown and crisp, about 12 minutes. Cool chips on tray before serving.
Place dip in center of platter. Surround with chips and serve.
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LOW-FAT CHILI CORN CHIPS
Makes about 6 servings.
| Ingredients |
| - 6 5- to 6-inch corn tortillas |
| - Canola oil |
| - Salt, cumin, and chili powder, to taste |
Method
Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking tray. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.
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MINI YOGURT COFFEE CAKES
Tip: Use plain lowfat yogurt in place of sour cream. Result: less fat, great flavor.
Makes 6 cakes.
| Ingredients |
| Filling |
| - 1/4 cup packed brown sugar |
| - 1/3 cup sliced almonds, toasted |
| - 1 tsp cinnamon |
| |
| Cakes |
| - 6 tbsp butter, melted |
| - 1/2 cup granulated sugar |
| - 2 large eggs, beaten |
| - 1 tsp vanilla extract |
| - 3/4 cup plain low-fat yogurt |
| - 1 1/4 cups all-purpose flour |
| - 1 tsp baking powder |
| - 1/2 tsp baking soda |
| - 3 tbsp confectioners' sugar |
Method
Preheat oven to 325°F. Butter all surfaces of a 6-cup mini Bundt pan with 1-cup molds. Combine brown sugar, almonds, and cinnamon and set aside. Beat together butter, granulated sugar, eggs, vanilla, and yogurt in a small bowl. Mix flour, baking powder, and soda in large bowl. Add the yogurt and egg mixture, and stir until just blended. Place about 2 tbsp of batter in the bottom of each Bundt mold. Divide brown sugar filling evenly among the molds. Fill molds evenly with remaining batter. Bake 25 to 30 minutes until cakes are firm to the touch and edges are brown and pull away from the sides of pan. Cool 5 minutes in pan. Turn out on a rack and cool with flat side down. Lightly dust with confectioners' sugar before serving.
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SPORTS BARS WITH DRIED FRUIT AND PEANUT BUTTER
Makes about 18 bars.
| Ingredients |
| - Nonstick vegetable oil spray |
| - 3 cups puffed whole grain cereal |
| - 1/2 cup walnuts, chopped |
| - 1/4 cup chopped pitted dates |
| - 1/4 cup chopped dried tart cherries |
| - 1/4 cup raisins |
| - 1/3 cup creamy peanut butter |
| - 1/4 cup honey |
| - 1/4 cup light corn syrup |
Method
Preheat oven to 350°F. Spray a 9-inch square metal baking tin with nonstick spray. Mix cereal, walnuts, dates, cherries, and raisins in medium bowl. Combine peanut butter, honey, and corn syrup in a small heavy saucepan. Bring to boil, whisking constantly until mixture bubbles vigorously and thickens slightly, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir to blend. Transfer mixture to prepared tin; press to compact. Bake until just golden around edges, about 10 minutes. Cool completely. Cut into 2 1/2x1 1/2-inch bars. (Can be prepared 3 days ahead. Store in single layer between sheets of foil in airtight container at room temperature.)
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