Coming up with five ingredient recipes can be really challenging as a Recipe Developer, especially when it comes to desserts. I love warm desserts such as cobblers and crisps. A crisp is a dessert of fruit that is topped with a crumbly pastry mixture, usually oats, brown sugar and butter. Using low-fat granola is a great way to cut down on the amount of ingredients. This recipe is very simple, low-fat, great for kids, and it works well in individual baking dishes, such as this clover for St. Patrick’s Day.
Prep: 5 minutes
Cook: 35 minutes
Yield: 6 servings
4 very ripe pears such as Bartlett, Anjou, or Seckel pears, peeled, cored, and chopped
1/2 cup dried cherries or cranberries
1/21 teaspoon ground cinnamon
2 tablespoons honey
1/2 cup low-fat granola (I used Udi’s original)
1. Saute pears over medium heat in a large saute pan coated with cooking spray 7 to 9 minutes or until slightly softened; stir in cinnamon.
2. Transfer to a lightly greased 11/2-quart baking dish. Stir in cranberries and honey, stirring well. Bake at 375F 20 to 25 minutes. Top with granola and cook 5 to 10 minutes more or until granola is lightly browned.
February 18, 2009
When I am on the go (which is all of the time), I like a quick healthy snack. This trail mix is perfect because it has the combination of a sweet and salty crunch made with some of my favorite ingredients. Today, I am taping 4 different cooking segments for a new local NBC show, “Daytime Alabama”. I can’t begin to explain what it’s like to prepare for 4 different cooking shows (I thought 1 show was difficult). Don’t get me wrong, it’s really fun. I would like to give thanks to my friend Alacia who helped me prepare for these television segments.
Organic Trail Mix
Prep: 5 minutes
Yield: 6 cups
21/2 cups Oatmeal Squares
2 cups granola
2 (10-ounce) package Harvest blend trail mix (I used Back to Nature)
1 (5.2-ounce) dried strawberries
1 (5.2-ounce) dried blueberries
1 (8.3-ounce) yogurt covered raisins
1. Combine all ingredients in a airtight container and store at room temperature.
January 23, 2009
I’m obsessed with granola. I really try not to have it in my house because when I start eating it I cannot stop. I have developed various granola recipes for many different food magazines, but when one of my subscribers, Erica, asked me for a recipe, I went back to the drawing (or cooking) board. I wanted this recipe as low-fat and healthy as possible, and I think I did a good job because my 3 kids (under the age of 11) even devoured the entire container.
By the way, I did photograph, style and prop this photo all on my own. I get a lot of questions via email asking me do I really do all of this, so the answer is, yes.
Power House Granola
Prep: 10 minutes
Cook: 25 minutes
Yield: About 5 cups (serving size: about 1/2 cup)
2 1/2 cups regular oats
1/3 cup flaxseeds
1/2 cup chopped walnuts
1/2 cup almonds
1/3 cup sunflower seeds
21/2 teaspoons ground cinnamon
1/2 cup orange juice
1/2 cup honey
1/3 cup packed brown sugar
1 teaspoon canola oil
1 teaspoon vanilla extract
1/3 cup dried berry mix (cranberries, cherries, blueberries)
1. Preheat oven to 300°.
2. Combine first 6 ingredients in a medium bowl.
3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a jelly-roll pan coated with cooking spray. Bake at 300° for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.