Page 20 - Florida Sentinel 5-31-19

Recipes
YOGURT-FRUIT PARFAIT
Ingredients:
• 1⁄2 (8 ounce) package reduced- fat cream cheese, softened
• 2 (6 to 8 ounce) cartons rasp- berry fat-free yogurt with sweet- ener1
• 1⁄2 cups sliced fresh strawber- ries
• 11⁄2 cups chopped, pitted fresh peaches
• 1 cup fresh blueberries
• 2 tablespoons sliced almonds or walnuts, toasted
Directions:
1) Beat cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Gradually beat in yogurt.
2) Combine strawberries, peaches, and blueberries in a large bowl. Spoon half of the fruit mixture into four 10- to 12-ounce wide-mouth glasses or parfait glasses. Spoon half of the yogurt mixture onto the fruit in the glasses. Repeat layers. Top with sliced almonds (or wal- nuts).
HEARTY OAT COOKIES
Ingredients:
• 1/2 c. whole-wheat flour
• 1/4 c. all-purpose flour
• 1/2 c. granulated sugar
1• /2 tsp. ground cinnamon • 1 pinch Kosher salt
• 1 c. quick-cooking oats
• 1 c. unsweetened shredded co- conut
Directions:
• 1/2 c. walnuts
• 1/4 c. golden raisins
• 1/4 c. dried cranberries • 1/4 c. pumpkin seeds
• 1/2 c. unsalted butter
• 3 tbsp. Honey
• 1/2 tsp. baking soda
• 3 tbsp. boiling water
1) Heat oven to 350 degrees F and line 2 baking sheets with parchment paper. In a large bowl, whisk together the flours, sugar, cinnamon, and salt. Add the oats and coconut and toss to combine. Fold in the walnuts, raisins, cranberries, and pepitas.
2) In a small saucepan, melt the butter and honey. In a small bowl, combine the baking soda and boil- ing water, then add to the butter mixture (it will become frothy).
3) Make a well in the center of the oat mixture, pour in the butter mixture and mix to combine.
4) Using wet hands, form the mixture into 15 balls (about 1/4 cup each) and place on the prepared sheets, spacing them 1 1/2 inches apart. Gently press each ball down so it is 1/2 inch thick and bake until golden brown, 16 to 17 minutes. Let cool completely on the baking sheets.
GREEK YOGURT CARROT POUND CAKE
Ingredients:
• 2 3⁄4 cups (330g) white whole wheat flour or gluten-free flour
• 2 1⁄4 tsp ground cinnamon
• 3⁄4 tsp ground nut- meg
• 1 1⁄2 tsp baking
powder
• 1 1⁄2 tbsp (22mL) vanilla ex- tract
• 3⁄4 tsp baking soda
• 1⁄2 tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 3 large egg whites
Directions:
• 1 tbsp (15mL) vanilla crème stevia
• 3⁄4 cup (180g) plain nonfat Greek yogurt
• 1 cup + 2 tbsp (270mL) nonfat milk
• 2 cups (180g) freshly grated carrots
1) Preheat the oven to 350°F, and line a 9x5” loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
2) To prepare the cake, whisk together the flour, cinnamon, nut- meg, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps re- main. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in the carrots.
3) Spread the batter into the prepared pan. Bake at 350°F for 60- 70 minutes or until the top feels firm to the touch and a toothpick in- serted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, MAY 31, 2019