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July 25, 2016

4 Better Baking Recipes to Satisfy Your Sweet Tooth!

Craving ice cream, cake, and pie but don’t want those added calories and sugar? There’s no reason you can’t satisfy your sweet cravings and still stay on track with your health and wellness goals!

We’ve got 4 Better for You Baking recipes that are sure to satisfy that sweet tooth!

Better for You Baking Recipes

Better-for-You Brownies

Prep time: 15 minutes | Cook time: 30 minutes | Makes 16 brownies

Ingredients:

  • 1⁄3 cup canola oil
  • 3 egg whites
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 cup puréed spinach
  • 1/4 cup puréed blueberries
  • 1/2 cup all-purpose flour
  • 1 tbsp. unsweetened cocoa powder
  • 1 tsp. salt
  • 1/4 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350°F. Coat an 8×8-inch baking pan with nonstick baking spray. In a large bowl combine oil, egg whites, sugar, vanilla, spinach purée and blueberry purée; mix well. Stir in flour, cocoa powder, salt and chocolate chips; mix well. Spread batter evenly in baking pan.
  1. Bake 30 to 40 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan on a wire rack. Cut into squares, and serve.

Nutritional Info Per serving: 105 calories, 5g fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 12g carbohydrate, 0g fiber, 1g protein


Better for You Baking Recipes

Chickpea–Chocolate Chip Cookies

prep time: 20 minutes | cook time: 12 minutes | Makes 26 cookies

Ingredients:

  • If You Care® Parchment Paper
  • 1 (16-oz.) can chickpeas, rinsed,
  • drained and skinned
  • ½ cup light brown sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1½ tsp. vanilla extract
  • ½ cup natural creamy peanut
  • butter
  • ½ cup milk chocolate chips

Directions:

  1. Preheat oven to 350°F. Line baking sheets with If You Care®Parchment Paper. Set aside.
  1. In a food processor process chickpeas until smooth. Add brown sugar, baking powder, baking soda, vanilla and peanut butter; process until smooth, scraping down sides of bowl occasionally. Transfer mixture to a large mixing bowl. Stir in chocolate chips.
  1. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Using slightly damp hands, press lightly to flatten. Bake 12 to 14 minutes or until golden brown. Let cookies cool 1 minute on baking sheets, then transfer to wire racks. Let cool completely before serving.

Nutritional Info Per serving: 60 calories, 1.5g fat, 1g saturated fat, 0mg cholesterol, 80mg sodium, 10g carbohydrate, 0g fiber, 1g protein


Better for You Baking Recipes

Cabot Greek Yogurt Chewy Breakfast Cookies

Makes 16 cookies

Ingredients

  • 1 cup old-fashioned oats
  • 1/4 cup almond meal
  • 1/4 cup ground flax or chia seeds
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup honey
  • 3 tablespoons coconut oil
  • 1/2 cup CabotLowfat Vanilla Bean Greek yogurt
  • 1/4 cup dried cranberries
  • 1/4 cup chopped pecans

Directions

  1. Preheat oven to 350°.
  2. Combine oats, almond meal, flax, baking powder, salt and cinnamon in bowl of a stand mixer. Add honey, yogurt, cranberries and pecans. Mix until combined.
  3. Spoon out onto Silpat or parchment lined baking sheet; press down to flatten. Bake for 20 minutes or until set. Remove oven and let cool on pan 5 minutes. Transfer cookies to a wire rack and let cool completely.

Better for You Baking Recipes

Banana, Walnut & Date Muffins from I Can’t Believe It’s Not Butter!

Makes 12 muffins | Prep Time 25 min | Cook Time 25 min

Ingredients

  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 1/2 cup old fashioned oats or quick oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 1/4 cups mashed bananas
  • 2 eggs
  • 3/4 cup plain nonfat yogurt
  • 1/3 cup I Can’t Believe It’s Not Butter!® Spread
  • 1 tsp. vanilla extract
  • 1/3 cup coarsely chopped walnuts
  • 3/4 cup chopped pitted dates

Directions

  1. Preheat oven to 375°. Line muffin pan with paper muffin liners; set aside.
  2. Combine flour, sugar, oats, baking powder, baking soda and cinnamon in large bowl; set aside.
  3. Combine bananas, eggs, yogurt, I Can’t Believe It’s Not Butter!® Spread and vanilla in medium bowl. Stir into flour mixture just until combined. Stir in walnuts and dates.
  4. Spoon batter into prepared pan, mounding slightly. Bake 22 to 25 minutes until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pan and cool completely.

Nutritional Information

Serving Size: 1 muffin, Amount Per Serving:

Calories: 240, Calories from Fat 60, Total Fat 7 g, Saturated Fat 1.5 g, Trans Fat 0 g, Polyunsaturated Fat 3.5g, Monounsaturated Fat 1.5 g, Cholesterol 30 mg, Sodium 150 mg, Total Carbs 43 g, Dietary Fiber 4 g, Sugars 22 g, Protein 6 g, Potassium 240 mg, Omega-3 0.46 g, Omega-6 2.69 g