Healthy Holiday treats on 50-50 TV by Pamela Kramer LITTLE DRUMMER CAKES
Ingredients: Follow instructions for the poundless sour cream pound cake or purchase boxed pound cake mix, that is 25% reduced fat. Assorted sprinkles and sugar crystals 1 can (16 ounce reduced calorie, vanilla-flavored, ready-to-spread frosting Shoestring licorice Tubes of decorating icings in various colors with writing tips Small round candies (like M&Ms or Miniature marshmallows) 1. Using a serrated knife, cut pound cake in half horizontally to make 2 layers. Using 1 layer at a time, with a 13/4 inch biscuit cutter, cut five circles out of each layer, making a total of 10 rounds. 2. Set assorted sprinkles and sugar crystals in shallow bowls or on plates. Using a butter knife or spatula, spread frosting around sides of cake, then roll in sprinkles to decorate. Repeat with other rounds of cake, rolling in sprinkles soon after frosting so that frosting doesnÕt have a chance to set before itÕs rolled in decorations. If desired, use shoe-string licorice to make zigzag pattern on the sides to resemble a drum. Use decorating icings to make a border around top of drum. Decorate with candies. 3. To make drumsticks, poke a miniature marshmallow into one end of a short piece of licorice; repeat for each drumstick. Place on top of drums.
POUNDLESS SOUR CREAM POUND CAKE
4T. margarine (Liquid vegetable oil listed as 1st ingredient, preferably) 1/2 c. sugar 6 egg whites 3/4c. low fat sour cream 2 cups self-rising, presifted flour 1 t. vanilla 1/2 t. almond extract 1. Combine margarine and sugar in a bowl and cream until light and fluffy. 2. Add egg whites, 2 at a time; beat after adding each pair. 3. Fold in sour cream, flour, vanilla and almond extract. 4. Spoon mixture into a loaf pan that has been coated with non stick cooking spray. 5. Bake at 325oF for 1 hour or until golden brown on top and sides of cake pull away from pan. Yield: 12 servings if not using for Little Drums Exchanges: 1 starch, 1 fat Calories: 152 with 5 grams fox fat With frosting and licorice drum sticks one little drummer cake equals: 1 starch, 1 fruit and 1 fat. 180 calories.
CHRISTMAS TREE SURPRISE
1 loaf (1 lb) frozen white bread dough, thawed according to package directions 4 peanut-butter cup candies, quartered (or 8 miniature peanut-butter cup candies,cut in half.) Glaze: 1/2 c. confectioners sugar 2-4 Tbs. milk Decorations: Green and red decorating sprinkles Miniature candy canes Candy coated milk-chocolate candies 1. Lightly grease large baking sheet with non stick cooking spray. On lightly floured surface, cut dough into 16 equal pieces. Using lightly floured hands, stretch each piece of dough around a piece of candy, enclosing it completely and pinching dough to seal: roll between the palms of hands to form smooth balls. 2. To make tree shape, place dough balls seamside down on baking sheet, using 5 dough balls for bottom row, then 4,3,2,1 forming a triangular shape and spacing the balls about 1Ó apart. The last dough ball can be placed on the corner of the baking sheet; this ball can be used either as a base or, with decorations, the star for the top of the tree. 3. cover with lightly greased plastic wrap. Set aside to rise in a warm, draft-free location until doubled in size, 1-3 hours. 4. Heat oven to 375o. Bake bread tree 15 minutes of until golden brown. Immediately remove bread from baking sheet to wire rack and cool completely. 5. For glaze, in small bowl stir together confectionersÕ sugar and milk until smooth. (The glaze should be thin enough to drizzle but still firm enough to hold its shape slightly.) Place a piece of waxed paper under wired rack to catch drips. Using spoon, drizzle glaze, using a side-to-side motion, across bread-dough tree and the separate roll. Decorate tree with sprinkles, candy canes and candy-coated candies. If using the extra roll for a base, place at bottom of tree, If desired, for decoration for top of tree, use yellow candy-coated chocolate candies to make a star pattern on the separate roll. Set in place at top of tree. Nutrient Analysis: Diabetic Exchanges: Omit peanut butter cup inside bread and use sugar free chocolate candies on top of glaze: 1 serving (1/16th of bread) equals = 1 starch, 1 fruit exchange. 130 calories.
CRANBERRY-CREAM CHEESE TART
Commercial pastry pie dough; found in refrigerated section or 1 homemade pie crust 2/3 cup 1% low-fat cottage cheese 1/3 cup light process cream cheese product 1/4 cup sugar 1 egg 1 16 ounce can cranberries, whole cranberry sauce 2 T unsweetened orange juice 1 t grated orange rind 1 T cornstarch 1.Remove plastic wrap from commercial pastry dough and fit into an 11 inch round tart pan. 2.Prick bottom of pastry with a fork. Bake at 375o for 15 minutes. Cool completely on a wire rack. 3.Place cottage cheese in container of a food processor; cover and process until smooth. 4.Add cream cheese, 1/4 cup sugar and egg; cover and process until smooth. 5.Pour mixture into pastry shell. Bake at 350o for 20 minutes or until a knife inserted near center comes out clean. Cool completely on a wire rack. 6.Combine cranberries, unsweetened orange juice, orange rind, and cornstarch in a sauce pan; stir well. Bring to a boil and cook 1 minute, stirring constantly. Remove from heat, and let cool. Spoon mixture over cran-cheese filling. cover and chill. Yield; 12 servings. Per serving: 185 calories, 5.6 grams fat. Exchanges: 2 starch, 1 fat. Pamela Kramer is a registered Dietitian and Diabetes Nutrition Specialist. She works at Valley Medical Center in Renton and teaches several classes at various community colleges and centers. Upcoming class schedule where she will be teaching Once a Month cooking classes and others: January, 1998 South Puget Sound Community College: Tuesday, January 13 from 6:30 pm to 9:00pm. Call 360-754-7711 for more information or to register. Pierce Community College: Wednesday, January 21 from 6:30 to 9:00 p.m. Call 253-840-8450 for more information or to register. Green River Community College: Saturday January 24th, from 9:00 am to 11:30 am. Call 253-833-9111 x2535 for more info or to register. February , 1998 Kent Commons, Monday, February 2 6:00 pm to 8:30 p.m. Call 253-859-3350 to register. Centralia Community College, Saturday, Feb 21, 9:00 am to noon. Call 360-736-9391 X378 to register. March, 1998 Green River Community College at Enumclaw campus: Saturday, March 28 from 9:00 am to noon. Call 253-833-9111 to register. With questions: call 253-850-6020.