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12 Days of Fitness - Day 5

by Scott G. on December 16, 2013

On the 5th day of fitness we’ve got FIVE holiday treat recipes that are less than 100 calories per serving! Don’t feel deprived this season, treat yourself and share these healthy goodies with friends and family.

 

 

 

 

 

FIVE HOLIDAY RECIPES

FLOURLESS CHOCOLATE WALNUT COOKIES

INGREDIENTS
Parchment paper or silicone baking mats
2 1/2 cups finely chopped walnuts or pecans
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract

INSTRUCTIONS
Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper or use silicone baking mats.

Toast nuts in a dry nonstick skillet over medium-high heat about 3-4 minutes. Allow to cool.

Combine sugar, cocoa and salt in a bowl and mix well. Stir in walnuts. Add egg whites and vanilla and mix with a fork just until batter is moistened. Do not over mix or your batter will stiffen.

Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature.

Makes 60 cookies

NUTRITION:
Per cookie: 55 calories, 3 g fat, 0.4 g saturated fat, 0 mg cholesterol, 9 mg sodium, 6 g carbs and 1 g protein

SKINNY EGGNOG

INGREDIENTS
2 cups nonfat milk
2 large strips orange and/or lemon zest
1 vanilla bean
2 large eggs plus 1 egg yolk
1/3 cup sugar
1 teaspoon cornstarch
White rum or bourbon (optional)
Freshly grated nutmeg, for garnish

INSTRUCTIONS
Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat.

Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow. Add 1/3 of the hot milk mixture into the egg mixture, whisking constantly to avoid cooking the eggs. Repeat with the remaining milk.

Pour the milk and egg mixture back into the saucepan. Heat over medium heat, stirring constantly with a wooden spoon, until the eggnog begins to thicken, about 8 minutes.

Remove from the heat and immediately stir in the remaining 1/2 cup milk. Transfer the eggnog to a large bowl and refrigerate to cool. Once cooled, remove the zest and vanilla pod and add liquor, if desired. Garnish with nutmeg.

NUTRITION:
Per 1/2 cup: 90 calories, 2 g fat, 1 g saturated fat, 96 mg cholesterol, 59 mg sodium, 13 g carbs and 5 g protein

MERRY MINT MERINGUES

INGREDIENTS
Parchment paper or silicone baking mats
3 egg whites
½ teaspoon cream of tartar
¾ cup sugar
1/8 teaspoon peppermint extract
1 candy cane, crushed

INSTRUCTIONS
Heat oven to 200 degrees. Line 2 cookie sheets with parchment paper or silicone baking mats.

In large bowl, beat egg whites and cream of tartar with an electric mixer on high speed until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time and continue beating until stiff and glossy. Do not over beat. Fold in peppermint extract with a spatula.

Drop meringue by the teaspoonful onto baking sheets in evenly spaced mounds. Sprinkle meringues with a small amount of crushed candy cane. If you want a fancier cookie, pipe the egg mixture from a pastry bag fitted with a star tip.

Bake 55 to 60 minutes or until crisp and dry, but not brown. Cool completely.

NUTRITIONAL
Per cookie: 20 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 4 g carb and 0 g protein

SLOW COOKER SPICED CRAN-APPLY CIDER

INGREDIENTS
1/3 cup packed brown sugar
2 teaspoons whole allspice
4 sticks cinnamon
1 (48 ounce) bottle apple cider
1 (48 ounce) bottle cranberry juice cocktail

INSTRUCTIONS
Combine all ingredients in a 4 or 5-quart slow cooker. Cover and cook on low 3-4 hours. Before serving, remove allspice and cinnamon.

NUTRITIONAL INFORMATION
Per 1/2 cup:  80 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 19 g carbs, 0 g protein

ALMOND SNOWBALL COOKIES

INGREDIENTS
2 egg whites
Pinch coarse salt
1/3 cup sugar
1 1/2 cups shredded coconut
1 teaspoon almond extract
1/4 teaspoon grated nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds

INSTRUCTIONS
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone baking mats.

In a mixing bowl, beat egg whites and salt to soft peaks. Gradually add the sugar and beat  until peaks are stiff. Fold in almond extract with a spatula. Fold in half of the coconut using a spatula. Add the nutmeg, flour and the remaining coconut and fold to mix.

Using a melon baller or working with 2 spoons, form 18 "snowballs" a couple of inches apart on the cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden.

Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

Makes 18 cookies.

NUTRITION
Per cookie: 64 calories, 4 g fat, 3 g saturated fat, 0 mg cholesterol, 24 mg sodium, 7 g carbs and 1 g protein

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