Vanilla Bean Shortbread

"This half-oil, half-butter version yields a crisper, more delicate cookie," says Cooking Light Advisory Panelist Greg Drescher of the Culinary Institute of America. Make up to five days in advance, and store in an airtight container.

Yield 32 servings (serving size: 1 piece)

Preparation

• Cooking spray
• 9 ounces all-purpose flour (about 2 cups)
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1/2 cup sugar
• 1 vanilla bean, split lengthwise

Preparation

1. Preheat oven to 350°.

2. Line bottom and sides of a 13 x 9–inch baking pan with foil; coat foil with cooking spray, and set aside.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a large bowl; stir with a whisk.

4. Place butter in a medium bowl; beat with a mixer at medium speed 2 minutes or until light and fluffy. Add oil; beat with a mixer at medium speed 3 minutes or until well blended. Gradually add sugar, beating well. Scrape seeds from vanilla bean, and add seeds to butter mixture; discard bean. Add flour mixture, beating at low speed just until blended. Spoon dough into prepared pan. Place a sheet of heavy-duty plastic wrap over dough; press to an even thickness. Discard plastic wrap. Bake at 350° for 30 minutes or until edges are lightly browned. Cool in pan 5 minutes on a wire rack; cut into 32 pieces. Carefully lift foil from pan; cool squares completely on a wire rack.

Nutritional Information

Calories: 101

Fat: 6.4g (sat 2.1g,mono 2.8g,poly 1.2g)

Protein: 0.9g

Carbohydrate: 10.1g

Fiber: 0.2g

Cholesterol: 8mg

Iron: 0.4mg

Sodium: 39mg

Calcium: 2mg

Jackie Mills, MS, RD, Cooking Light, MAY 2009

Blueberry Pecan Cake

This tender cake is packed with sweet berries and crunchy nuts.

Yield 10 servings (serving size: 1 wedge)

Ingredients

• Cooking spray
• 2 teaspoons all-purpose flour
• 5 tablespoons butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup low-fat buttermilk
• 2 teaspoons grated orange rind
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 2 cups fresh or frozen blueberries
• 1/3 cup finely chopped pecans
• 2 tablespoons sifted powdered sugar

Preparation

Preheat oven to 350°.

Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.

Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.

Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

Nutritional Information

Calories: 253 (36% from fat)

Fat: 10.1g (sat 4.3g,mono 3.8g,poly 1.3g)

Protein: 4.5g

Carbohydrate: 36.9g

Fiber: 1.7g

Cholesterol: 59mg

Iron: 1.3mg

Sodium: 287mg

Calcium: 60mg

Cooking Light, AUGUST 2001

Spelt Salad with Fava Beans

Spelt is a nutty-tasting grain that's similar in taste and texture to wheat berries. Look for it in health-food stores and the natural-foods aisle of large supermarkets. Once the fava beans are shelled, their tough outer skins need to be peeled; blanching and then rinsing the beans in cool water makes the skins easier to remove.

Yield 6 servings (serving size: 1 cup)

Ingredients

• 1 cup uncooked spelt or wheat berries
• 4 cups water
• 2 cups shelled unpeeled fava beans (about 2 pounds whole pods)
• 1/2 cup chopped drained oil-packed sun-dried tomato halves
• 1/2 cup diced celery
• 1/3 cup dried currants
• 3 tablespoons balsamic vinegar
• 1 tablespoon extravirgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh parsley

Preparation

Place spelt in a large saucepan; cover with water to 2 inches above spelt. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until spelt is tender. Drain.

Bring 4 cups water to a boil in a medium saucepan. Add fava beans; cook 2 minutes. Drain and rinse with cold water; drain. Remove and discard tough outer skins from beans.

Combine spelt, fava beans, tomatoes, celery, and currants in a large bowl. Combine vinegar and next 4 ingredients (through garlic), stirring with a whisk. Drizzle over spelt mixture; toss well to coat. Sprinkle with parsley.

Nutritional Information

Calories: 190 (22% from fat)

Fat: 4.6g (sat 0.5g,mono 2.5g,poly 0.5g)

Protein: 6.2g

Carbohydrate: 35.4g

Fiber: 2.9g

Cholesterol: 0.0mg

Iron: 2.8mg

Sodium: 252mg

Calcium: 40mg

Cynthia Nicholson, Cooking Light, JUNE 2005

Spiced Marinated Tomatoes

Serve with a grilled burger or chicken. You can prepare this recipe up to two days in advance. The longer the tomatoes marinate, the more flavor they acquire. Remove the seeds from the pepper if you prefer mild heat.

Yield 8 servings (serving size: 1/2 cup)

Ingredients

• 4 cups halved red, yellow, or orange cherry tomatoes
• 1/3 cup thinly sliced green onions (about 4)
• 4 garlic cloves, minced
• 1 jalapeño pepper, thinly sliced
• 1/3 cup white balsamic vinegar
• 1 tablespoon light brown sugar
• 1 tablespoon extravirgin olive oil
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Combine first 4 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir until blended. Pour vinegar mixture over tomato mixture, tossing to coat. Chill 1 hour.

Nutritional Information

Calories:

2g (sat 0.3g,mono 1.3g,poly 0.3g)

Protein: 1g

Carbohydrate: 10.1g

Fiber: 1.2g

Cholesterol: 0.0mg

Iron: 0.8mg

Sodium: 159mg

Calcium: 17mg

Joanne Weir, Cooking Light, JUNE 2006

Lemon Verbena Gimlet

Bruising, or partially crushing, the verbena helps draw out its essential oils. Substitute vodka for gin, if you prefer. If you make this ahead, stir in club soda just before serving so the drink stays fizzy.

Yield 4 servings (serving size: about 1/2 cup)

Ingredients

• 1 cup water
• 1/4 cup sugar
• 1/4 cup torn verbena leaves
• 3/4 cup dry gin
• 3/4 cup club soda, chilled
• 1/4 cup fresh lime juice (about 2 limes)
• Lemon verbena sprigs (optional)
• Lime slices (optional)

Preparation

1. Combine 1 cup water and sugar in a small saucepan. Rub torn verbena to bruise; add to pan. Bring sugar mixture to a boil, stirring gently as needed to dissolve sugar evenly; cook 30 seconds. Remove from heat; cool completely. Strain mixture through a sieve over a bowl; discard solids.

2. Combine sugar mixture, gin, soda, and juice. Serve over ice. Garnish with verbena sprigs and lime slices, if desired.

Nutritional Information

Calories: 157

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 13.9g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 10mg

Calcium: 5mg

Cynthia Nims, Cooking Light, JUNE 2009

Brandied Berry Milkshake

This recipe is also good without the alcohol, if you prefer.

Yield 4 servings (serving size: 1 cup

Ingredients

• 2 cups vanilla low-fat ice cream
• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup sliced strawberries
• 1/2 cup 1% low-fat milk
• 1/4 cup brandy

Preparation

Place all ingredients in a blender; process until smooth.

Nutritional Information

Calories: 182 (18% from fat)

Fat: 3.7g (sat 2.1g,mono 1g,poly 0.3g)

Protein: 4.7g

Carbohydrate: 24.3g

Fiber: 1.9g

Cholesterol: 19mg

Iron: 0.4mg

Sodium: 65mg

Calcium: 153mg

Cynthia Nims, Cooking Light, JUNE 2006

Sparkling Sangria

Cava is a Spanish sparkling wine with less acidity than Champagne; you may substitute another sparkling wine, such as prosecco, if you prefer. Top each beverage with a mint sprig for a fragrant garnish.

Yield 8 servings (serving size: 1 cup)

Ingredients

• 1 cup cherries, pitted and halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup quartered small strawberries
• 1/2 cup chopped nectarine (about 1)
• 1/3 cup brandy
• 1 cup apricot nectar, chilled
• 1 (750-milliliter) bottle cava, chilled

Preparation

1. Combine the first 6 ingredients in a large pitcher, and chill for at least 2 hours. Stir in 1 cup nectar and wine. Serve immediately.

Nutritional Information

Calories: 153 (3% from fat)

Fat: 0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein: 0.9g

Carbohydrate: 17g

Fiber: 2.7g

Cholesterol: 0.0mg

Iron: 0.5mg

Sodium: 2mg

Calcium: 13mg

Jackie Mills, MS, RD, Cooking Light, JUNE 2008

Jamaica Margaritas

Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.

Yield 8 servings (serving size: 1/2 cup margarita and 1 lime slice)

Ingredients

• 1 cup dried hibiscus blossoms (about 2 ounces)
• 3 cups water
• 3/4 cup sugar
• 1 1/4 cups tequila
• 1/2 cup fresh lime juice
• 1/3 cup Triple Sec or other orange-flavored liqueur
• 8 lime slices

Preparation

Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.

Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.

Nutritional Information

Calories: 205 (0.0% from fat)

Fat: 0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein: 0.1g

Carbohydrate: 24.7g

Fiber: 0.1g

Cholesterol: 0.0mg

Iron: 0.0mg

Sodium: 3mg

Calcium: 4mg

Jeanne Kelley, Cooking Light, JUNE 2006

Blueberry Lemon Coffee Cake

Blueberries and lemon are a natural match, and they come together nicely in this fruit-filled snack cake. Almond paste, a sweet mixture of ground almonds and sugar, contributes a mildly nutty flavor and moist texture. Almond paste is found in the baking section of the grocery store. (Don't substitute marzipan, which is sweeter and has a smoother texture.) If it is hard, soften it by microwaving at HIGH 10 to 15 seconds.

Yield 12 servings (serving size: 1 piece)

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sugar
• 1/3 cup almond paste
• 2 tablespoons chilled butter, cut into small pieces
• 1 large egg
• 1 tablespoon lemon juice
• 3/4 cup fat-free milk
• 1 1/2 cups blueberries
• 2 teaspoons grated lemon rind
• Cooking spray
• 
  Topping:
• 1/4 cup sugar
• 3 tablespoons sliced almonds, chopped
• 1 1/2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon

Preparation

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add flour mixture and fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in blueberries and rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information

Calories: 196 (30% from fat)

Fat: 6.5g (sat 2.1g,mono 3.2g,poly 0.8g)

Protein: 3.8g

Carbohydrate: 31.6g

Fiber: 1.4g

Cholesterol: 27mg

Iron: 1.2mg

Sodium: 243mg

Calcium: 82mg

Lorrie Hulston Corvin, Cooking Light, JUNE 2005

Nectarines Poached in Lavender-Honey Sauce

A sweet end to a dinner party, this unique dessert tastes great any way you prefer to serve it--warm, at room temperature, or chilled. Take care not to overcook the nectarines--they should be tender but not too soft.

Yield 12 servings (serving size: 1 nectarine half, 1/2 cup yogurt, and 1/4 cup syrup)

Ingredients

• 4 cups water
• 3/4 cup sugar
• 3/4 cup honey
• 2 teaspoons dried lavender buds
• 6 nectarines, halved and pitted (about 1 1/2 pounds)
• 6 cups vanilla low-fat frozen yogurt
• Fresh lavender sprigs (optional)
  

Preparation

Bring first 3 ingredients to a boil in a Dutch oven, stirring to dissolve sugar. Stir in lavender buds. Add nectarines. Reduce heat, and simmer 8 minutes or until nectarines are just tender (do not overcook). Remove nectarines from pan with a slotted spoon, reserving liquid in pan.

Bring liquid to a boil, and cook until reduced to 3 cups (about 10 minutes). Cool slightly. Serve syrup with nectarines and yogurt. Garnish with fresh lavender, if desired.

Nutritional Information

Calories: 243 (6% from fat)

Fat: 1.5g (sat 0.8g,mono 0.4g,poly 0.0g)

Protein: 4.9g

Carbohydrate: 54.9g

Fiber: 0.9g

Cholesterol: 5mg

Iron: 0.3mg

Sodium: 60mg

Calcium: 155mg

Judy Lockhart, Cooking Light, JUNE 2005