Sunday, August 12, 2012
This is a tasty low calorie peach pie. The pie crust is made with part whole wheat flour, low fat buttermilk and only small amount of butter. The filling is made from fresh sweet peaches from the farmers market and I left the peaches on the counter for a couple days to ripen and then refrigerated them. They were easy to cut and peel after being refrigerated. This peach tart would taste great served warm with you favorite low fat frozen vanilla yogurt.
Ingredients for crust:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/8 teaspoon salt
4 tablespoons cold, unsalted butter, cut into small pieces
2 tablespoons low fat buttermilk
3 tablespoons ice water
Ingredients for peach filling:
8 medium peaches, cut in small chunks
1/2 cup lightly packed light brown sugar
2 tablespoons whole wheat flour
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Glaze for crust:
2 tablespoons low fat buttermilk, in a small bowl
1 tablespoon granulated sugar
1 tablespoon cold butter, cut in small pieces
To prepare the crust, in a medium bowl whisk together the flours, sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you gat a pebbly, course texture. In a small bowl, combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pour the dough into plastic wrap and pat the dough into a disk. Refrigerate for 30 minutes.
Preheat oven 375 degrees F. Prepare baking sheet by lining it with parchment paper.
In a large bowl, gently mix peaches, brown sugar, flour, salt, lemon juice, cinnamon and vanilla.
On a lightly floured surface, roll the chilled dough into a large circle about 9-inches in diameter. Drape the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the peaches in a mound in the center of the dough, leaving a 2-inch border. Fold the border over the filling. It will only cover the peaches partially and does not need to be even.
Brush the folded border with buttermilk and sprinkle sugar around the dough and place the small pieces of butter on the peaches. Bake for 40 to 45 minutes or until the pastry is golden brown and the fruit is bubbling.
Cool the tart on a rack and serve warm with low fat vanilla yogurt. Enjoy!
Wednesday, August 8, 2012
These muffins are great for breakfast or a mid-day snack. They are packed with nutrition and fiber that will fill you up and help you get through the day. Your kids will love these muffins and they won't even know they are eating veggies.
1 1/2 cups whole wheat pastry flour
1/2 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup coconut palm sugar or light brown sugar
1 large egg, slightly beaten
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup fat-free milk
1 8-ounce can crushed pineapple in its own juice, not drained
1 1/2 cups freshly grated carrots, about 2 medium carrots
1/2 cup raisins
1/2 cup chopped pecans, toast in a small dry pan for 5 minutes
Preheat oven 350 degrees F. Line a 12-cup muffin pan with paper liners or spray pan with nonstick cooking spray.
In a large bowl, whisk flour, oats, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a medium bowl, stir sugar, egg, applesauce, vanilla, and milk until well combined. Mix in pineapple, carrots, raisins and pecans.
Add wet ingredients to dry, and mix until just moist. Fill muffin cups 3/4 full.
Bake for 20 to 25 minutes, until toothpick comes out clean.
Makes 12 muffins. Enjoy!