50 CALORIES PER COOKIE!!! Need I say more??? Actually, yes….
If you want something quick, healthy, and easy that will satisfy your sweet craving without giving you a crap-load of sugar and a fat ass, then this cookie is for you! The only thing is, since these cookies have only 50 calories…
Slow Cooked Apple Butter Gina’s Weight Watcher Recipes Servings: 16 • Serving Size: 2 tablespoons • Old Points: 1 pt • Points+: 3 pts Calories: 88.5 • Fat: 0.3 g • Protein: 0.2 g • Carb: 24.5 g • Fiber: 2.2 g
2.5 lbs (6 large) apples, peeled, cored, finely chopped (I used honeycrisp and gala) 1/2 cup white sugar 1/2 cup light brown sugar 1 tsp ground cinnamon 1/8 tsp allspice 1/8 tsp nutmeg Place the apples in a slow cooker. Top with sugar, brown sugar, cinnamon, allspice and nutmeg and mix well. Cover and cook on low 10 hours, stirring occasionally, until the mixture is thickened and dark brown. Uncover and puree with an immersion blender. Cook on high uncovered 1-2 hours. Spoon into sterile jars, or containers and refrigerate.
today us farm volunteers had the day off, so we took a little day hike up Mount Hood to a mega waterfall. before going we made seriously pimped pb&j sandwiches that tasted great and were a really simple yet clever way to pack a simple lunch with an extra crunch and some extra healthy bits….
6 cups of peeled and sliced peaches (canned or fresh)
1/4 cup bourbon
3/4 cups plus 1 tablespoon vegan refined sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
12 tablespoons plus 2 tablespoons Earth Balance Natural Buttery Spread
2 tablespoons soy creamer
Vanilla dairy-free ice cream to top with (optional)
Directions for peeling peaches:
For the peaches, I used half fresh and half canned. If you want to use fresh peaches, there’s an easy way to get the peel off. First, slice a small X into the bottom of the peaches.
Bring a pot of water to boil and blanch the peaches for at least 30 seconds. The less ripe the peaches are, the more time they’ll need to boil.
Remove from heat and immediately submerge the peaches into ice water for one minute.
Remove from the water and peel. Ta-da!
Directions for making the cobbler:
To make the cobbler, preheat your oven to 375 degrees fahrenheit.
In a large bowl, stir together the peaches, bourbon, 1/4 cup of sugar, corn starch and cinnamon.
In a food processor, blend together the flour, 1/2 cup of sugar, baking powder, salt and 12 tablespoons of Earth Balance. Don’t overdo it, the dough should be just a little bit sticky but not runny. If you don’t have a food processor, you can mix these ingredients together by hand. I actually recommend using your bare hands to mush it all together.
Melt the last two tablespoons of Earth Balance over low heat in a 10-inch cast iron skillet.
Add in the peach mixture and cook until the peaches are warm, about 2 minutes for canned peaches and 5 minutes for fresh peaches.
Remove from heat and spoon the dough over top of the peaches.
Brush the top with your soy creamer and sprinkle with the remaining tablespoon of sugar.
Place the skillet in the oven and bake for 40 minutes, or until the top begins to brown and you can see the peaches bubbling underneath.
Serve warm with vanilla dairy-free ice cream, if that’s your thing. It’s definitely my thing.