Healthy Cranberry Smoothie Recipes Recipe For Zucchini

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CRANBERRY SMOOTHIE



Cranberry Smoothie image

Cranberries add a fresh and fall-like flavor to this easy, almond milk-based smoothie.

Provided by MOTTSBELA

Categories     Drinks Recipes     Smoothie Recipes     Banana

Time 1h10m

Yield 2

Number Of Ingredients 4

1 cup almond milk
1 banana
½ cup frozen mixed berries
½ cup fresh cranberries

Steps:

  • Blend almond milk, banana, mixed berries, and cranberries in a blender until smooth; refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 35.8 g, Fat 1.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 82.9 mg, Sugar 11.9 g

EXTREMELY HEALTHY FIBER PACKED ZUCCHINI CARROT CRANBERRY BARS



Extremely Healthy Fiber Packed Zucchini Carrot Cranberry Bars image

This is a recipe I came up with myself after getting sick of on the run meals and I wanted to make something that would keep well during the day and energize me--while also giving me the fiber, veggies, and nutrition I need. A bar for quick snack to tide you over or even a few "bars" for a meal replacement. Obviously I like being healthy, so if you like the bread bar sweeter then use 3/4 cup of both brown and white sugar. This is good served warm with a slice of fat free cream cheese, cottage cheese, or even honey.

Provided by hellokitty

Categories     Bar Cookie

Time 57m

Yield 24 bars, 24 serving(s)

Number Of Ingredients 17

1 extra large egg (or 2 egg whites)
1/2 cup brown sugar, tightly packed
1/2 cup sugar, tightly packed
2 tablespoons vegetable oil
1 tablespoon vanilla extract
1 cup nonfat milk
1 tablespoon lemon juice (for the buttermilk)
2 cups zucchini, grated
1 cup carrot, grated
2 cups whole wheat flour
1 cup dried cranberries
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/8 teaspoon kosher salt
3 tablespoons natural-style chunky peanut butter
almonds (estimate according to how nutty you want it, you can even omit the peanut butter) or pecans, whatever you like (estimate according to how nutty you want it, you can even omit the peanut butter)
cinnamon-sugar mixture, for the top if desired. (1 tsp cinnamon and 1 tsp sugar, combined)

Steps:

  • Preheat the oven to 350 degrees F. Spray a cake pan (9x13) with nonstick cooking spray.
  • Mix together milk with lemon juice. Set aside for 5 minutes.
  • Beat egg well, then add brown sugar, sugar, oil and beat together again. Add in vanilla, zucchini, carrots, cranberries and the milk and lemon mixture. Mix together well.
  • Put the flour, cinnamon, baking soda, salt and nuts if you added any in another bowl. Mix them together.
  • Add the dry mixture with the wet mixture, mix together until just combined. Spoon the mixture into the oiled pan and sprinkle some cinnamon sugar mixture onto the top if desired.
  • Bake for about 35-40 minutes or until wooden stick inserted into the middle comes out clean and the bars are not sticky in the middle.
  • Turn off the oven but don't open the oven or take the pan out, just leave it in there for 5 minutes if you like the outside crispy. Don't overbake, they become really dry and hard.

Nutrition Facts : Calories 92.1, Fat 1.6, SaturatedFat 0.3, Cholesterol 8, Sodium 101.2, Carbohydrate 18, Fiber 1.6, Sugar 9.9, Protein 2.1

CRANBERRY-ZUCCHINI MUFFINS



Cranberry-Zucchini Muffins image

This recipe is from Martha Stewart's Baking Handbook. I was looking for a lighter muffin recipe to try and stumbled across this one online. The zucchini keeps the muffins extremely moist without having to add a whole lot of oil. The cranberries pop in the oven and add a sour, gooeyness that I just love. If fresh cranberries aren't in season, the frozen ones work just fine.

Provided by Diet It Up

Categories     < 60 Mins

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
1 cup sugar
1/2 cup vegetable oil
1/2 teaspoon vanilla
1 cup zucchini, finely shredded
1/2 cup cranberries, whole

Steps:

  • Preheat oven to 375 degrees.
  • The dry team goes in one bowl (flour, baking powder, baking soda, cinnamon and salt).
  • The wet team goes in a separate bowl (eggs, sugar, vegetable oil, vanilla and zucchini).
  • Combine the wet team and dry team, add the cranberries and stir until just mixed.
  • Spoon the batter evenly into 12 muffin cups.
  • Bake for 25-30 minutes.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  • Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
  • Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  • Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

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