Sweets are a big part of the holiday season and while you can still enjoy your favorite traditional recipes, Lori Pratt from Weight Watchers stopped by WBTV News Saturday Morning to share some creative ways for you to indulge in three holiday treats in a healthier way.
Chocolaty Candy-Cane Triangles:
1 (15-oz) can black beans, rinsed and drained
½ c sugar
¼ c unsweetened cocoa powder
¼ c unsalted butter, melted
3 large eggs
½ tsp salt
½ tsp baking powder
¼ tsp vanilla extract
2 Tbsp all-purpose flour
½ cup semi-sweet chocolate chips
3 Tbsp white chocolate chips
1 tsp vegetable oil
4 crushed peppermint candies
1. Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with cooking spray.
2. Place beans, sugar, cocoa powder, butter, eggs, salt, baking powder and both extracts in the bowl of a food processor; process on high for several minutes, until completely smooth, scraping down the sides of the bowl several times. Add flour and semi-sweet chocolate chips; pulse until just combined.
3. Spoon batter into baking pan; spread evenly. Bake until a toothpick inserted in center comes out clean, 25-30 minutes; cool completely before adding topping.
4. Meanwhile, combine white chocolate chips and oil in a small bowl; microwave on high until chips melt, about 1 minute, stirring after 30 seconds and at 1 minute; (microwave 30 seconds more if not fully melted).
5. Drizzle melted chocolate over top of cooled cake; sprinkle with crushed mints. Let cool and harden completely before cutting into 16 squares. Remove squares from pan; cut each in half diagonally to make triangles.
Per serving (1 triangle): 70 cal, 3 g total fat, 2 g sat fat, 102 mg sod, 9 g total carb, 4 g sugar, 1 g fiber, 2 g prot. PPV: 2
Cranberry-Ginger Oatmeal Cookies
1 c all-purpose flour
¾ tsp ground ginger
¼ tsp ground cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
¼ c unsalted butter, at room temperature
¾ c packed light brown sugar
1 large egg
¼ c prune puree (use baby food for ease)
1 tsp vanilla extract
1 c uncooked quick oats
¾ c dried cranberries, chopped
½ c crystallized ginger, chopped
1. Preheat oven to 375 degrees F. Coat 2 large baking sheets with cooking spray.
2. In a small bowl, combine flour, ginger, cinnamon, baking soda, baking powder and salt.
3. In a large bowl, beat together butter and sugar until fluffy and creamy; stir in egg, prune puree and vanilla extract until combined.
4. Add dry ingredients to wet ingredients in two additions, mixing by hand in between; fold in oats, cranberries and ginger.
5. Drop the dough by tablespoons onto baking sheets, making 28 cookies; set a few inches apart. Bake until lightly browned, 8-9 minutes. Cool on baking sheets.
Per serving (1 cookie): 87 cal, 2 g total fat, 1 g sat fat, 53 mg sod, 16 g total carb, 10 g sugar, 1 g fib, 1 g prot. PPV: 2
No-Cook Peanut Buttery Cookie Dough Bites
¾ c canned chickpeas, rinsed and drained
3 Tbsp creamy peanut butter
1/3 c dark brown sugar
1 tsp light cream cheese
½ tsp vanilla extract
¼ tsp salt
1/8 tsp baking soda
2 Tbsp all-purpose flour
2 Tbsp peanut butter chips
2 Tbsp powdered sugar
2 Tbsp unsweetened cocoa powder
1. Combine chickpeas, peanut butter, brown sugar, cream cheese, vanilla extract, salt and baking soda in a food processor; process until completely smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until mixture is chilled, at least 1 hour.
2. Using a melon baller, scoop cookie dough mixture into small balls; gently place in a mixing bowl.
3. In a small bowl, sift together powdered sugar and cocoa powder; remove 2 tablespoons of sugar mixture and gently toss with chilled cookie dough bites (reserve remaining sugar mixture).
4. Arrange coated bites on a serving platter and keep chilled until ready to serve; dust with remaining sugar mixture just before serving.
Per serving (1 bite): 32 cal, 1 g total fat, 0 g sat fat, 41 mg sod, 5 g total carb, 3 g sugar, 1 g fiber, 1 g prot. PPV: 1