Vanilla Chewies Lower Fat Recipes

LOWER FAT FUDGE BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch baking dish.
• In a medium bowl, stir together the sugar, cocoa powder and yogurt. Stir in the eggs one at a time until well blended, then add vanilla and salt. Stir in the flour until just absorbed. Spread evenly into the prepared pan.
• Bake for 28 to 32 minutes in the preheated oven, until the brownies begin to pull away from the sides of the pan, and a toothpick inserted comes out fairly clean (sticky crumbs are okay). Cool brownies in the pan over a wire rack before cutting into squares. Cover tightly with plastic wrap to store.

PECAN CHEWIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
• Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

CHEWY LOWER FAT BROWNIES

Steps:

• Spray an 8 inch square baking pan with non-stick cooking spray; set aside.
• In large bowl, with fork, stir together flour, sugar, cocoa, and baking powder and salt.
• Stir in butter, egg whites, and vanilla; mix well. Stir in walnuts.
• Spoon batter into prepared pan, spreading evenly. Bake at 350 degrees for 30 to 35 minutes. Let cool. Makes 8 servings.

LOW FAT CHOCOLATE CHEWIES

Steps:

• Preheat oven to 275 degrees F and place oven racks in the middle positions.
• Line one or two sheet pans with foil or kitchen parchment. Set aside.
• Beat the egg whites with the salt to a soft peak stage (when the tops of the peaks fall over when whip is removed).
• Add the sugar slowly, beating until the mixture is very thick.
• Stir in the cocoa powder, vanilla, and chopped chocolate.
• Place walnut-size mounds of the batter on the sheet pans and bake in the preheated oven for 30 minutes until dry on the surface but still soft inside.
• Slide the foil or parchment with its cookies onto a cooling rack and cool for 5 minutes.
• Peel the foil or parchment off the still-warm cookies and cool them completely on rack.

PEANUT CHEWIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine flour, brown sugar, baking powder, salt, baking soda, 1/2 cup butter or margarine, 1 teaspoon vanilla and egg yolks. Mix on low speed with an electric mixer until crumbly.
• Press firmly into bottom of 13 x 9 inch pan. Bake 12- 15 minutes until golden brown.
• Immediately sprinkle marshmallows over top and return to oven for 2 - 2 1/2 minutes. Let cool while preparing topping.
• To Make Topping: In a large saucepan over low heat combine corn syrup, 1/4 cup butter or margarine, 2 teaspoons vanilla and peanut butter chips until smoothly melted, stirring constantly. Remove from heat and stir in cereal and nuts. Immediately spoon over marshmallows, spreading to cover. Refrigerate until firm. Cut into 36 bars.

ILONA'S SUPER ALMOND, SUPER CHEWY, LOW FAT SUPER COOKIES

Steps:

• Warm marzipan in microwave for 30 seconds to soften it.
• Cream marzipan and butter so they are mixed.
• Add sugar; mix.
• Mix in whole egg and egg whites.
• Mix in vanilla and almond extracts.
• Mix self-rising and regular flour together and add in thirds into the mix. At this point I hand mix as it gets thick and I don't want to overmix the flour.
• Drop onto cookie sheet.
• Bake at 375°F for 9-12 min for chewy cookies. Add 5 min for crunchy cookies.

HONEY OATMEAL CHEWIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening, white sugar, brown sugar and honey until light and fluffy. Stir in the milk and vanilla. Sift together the flour, baking soda and salt, stir into the creamed mixture. Then stir in the coconut, oats, dates and pecans.
• Drop dough by rounded teaspoons onto unprepared cookie sheets. Bake for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crispy cookies. Remove cookies from baking sheets to cool on wire racks.

LOW FAT CHOCOLATE CHERRY CHEWIES

Steps:

• Preheat oven to 350.
• Mix prunes & sugar until smooth. Blend in egg & vanilla. In separate bowl combine dry ingredients. Add dry ingredients to the sugar mixture. Mix in cherries & walnuts (note: I use a stand mixer & don't bother to chop the cherries. If you stir by hand you may want to chop the cherries before mixing).
• Drop by spoonful onto baking sheet. Cook for 8-10 minutes. These should be a bit soft in the middle so they turn out brownie-like in consistency.

FAT-FREE VANILLA COFFEE CREAMER

Steps:

• Pour evaporated milk into a small saucepan; add vanilla extract. Stir in sweetener. Bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from the burner and let cool before using, or place in an airtight container and refrigerate.

VANILLA CHEWIES (LOWER FAT)

Steps:

• Melt butter in a small sauce-pan.
• In a big bowl cream the cream cheese, butter and egg.
• In a separate bowl combine flour, baking powder and vanilla. Gradually add this to the cream cheese mixture.
• Form dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
• Now either take small lumps of dough (aobut 1 ts) and roll between your fingers to form a long thickish string. Shape this into a pretzel or a curly loop. Or simply form into balls (size of a walnut).
• Place on a paper-lined cookie sheet and bake for 15 minutes at 180°C/390°F or until tester comes out clean.
• If using the glaze, mix together icing sugar and enough water to make a paste. Spread onto cooled cookies.