Sunday, September 21, 2008

Apple Cinnamon Coffeecake

I was planning to have my best friend, her mother and my mother over for Sunday morning coffee and wanted something sweet, not too awful for us, and easy to make. I had pulled this recipe out of Cooking Light over a year ago and thought it high time I try it. I'm glad I did. It's sweet without being overpowering and makes just enough. This one is definitely becoming a staple.

Apple Cinnamon Coffeecake
Source: Cooking Light

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (about 1 apple)
Cooking spray

1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
Preheat oven to 350°.

To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

Serves: 12

WW Points: 4
Nutritional Information : Calories: 197 (21% from fat) Fat: 4.6g (sat 2.7g,mono 1.2g,poly 0.3g) Protein:2.9g Carbohydrate: 36.7g Fiber: 0.8g Cholesterol: 28mg Sodium: 202mg
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Wednesday, September 10, 2008

Zucchini and Corn Summer Pasta

Usually I just don't put things I throw together in on this blog - but this one was so tasty, fast, (and healthy!!) that I couldn't resist. We have so many zucchinis from the garden this year, and I've been trying to figure out a way to use them all. This would be fantastic with a nice crisp white wine. If the overall fat content scares you, it is mostly monounsaturated fat, but could be reduced by reducing the amount of olive oil. Enjoy!

Zucchini and Corn Summer Pasta


1 medium zucchini, chopped into large chunks
1 corn on the cob (already cooked, great for leftover corn), kernels taken off cob
1/4 large sweet onion (like vidalia), sliced
3 cloves garlic, chopped
2 TBSP extra virgin olive oil, plus extra for a drizzle on pasta
1/4 pounds whole wheat spaghetti
Salt and Pepper
Parmesan Reg. to sprinkle over top


Cook pasta according to directions, set aside and keep warm
In a large skillet, add 2 tbsp olive oil and warm until there's a sheen on the oil
Add onion, let soften for 2-3 minuts
Add garlic, cook until fragrant
Add zucchini, salt and pepper to taste and cook until about halfway tender (a couple of minutes)
Add corn near the end and cook through until all is warm and zucchini is tender.
Drizzle warm pasta with a touch of olive oil.
Toss vegetables with pasta.
Grate some parm over the top just to get a bit of the nutty flavor


Servings: 2 (but pretty large, you could stretch to 3 if you want)
WW Pts - 8 (not including parm sprinkle, add extra depending on how much you grate over pasta)
Nutritional Info - Calories: 356, Fat 14.9g (sat: 2.1, monounsat: 10g, poly, 7g), Fiber: 10g, Sodium: 16.8mg, Carbs: 54g, Protein: 10g
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