1. For filling, combine the first four ingredients in a small saucepan. Cook and stir over medium heat for 8 minutes or until liquid is absorbed and cranberries are softened. Remove from the heat; cool slightly. Transfer to a blender; cover and process until smooth. Transfer to a bowl; cover and refrigerate until chilled.
2. For dough, in a large bowl, beat butter and sugar for 2 minutes or until crumbly. Beat in the egg whites, oil, milk, vanilla and orange peel. Combine the flour, baking powder, cinnamon and baking soda; gradually add to sugar mixture and mix well.
3. Divide dough in half. On a floured surface, roll one portion of dough into a 14-in. x 9-in. rectangle. Spread with half of the filling. Roll up jelly-roll style, starting with a long side. Repeat with remaining dough and filling. Wrap each roll in plastic wrap; refrigerate for at least 4 hours.
4. Unwrap dough; cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until bottoms are lightly browned (do not overbake). Remove to wire racks to cool. Yield: 4-1/2 to 5 dozen
1 cookie equals 83 calories 2 g fat (1 g saturated fat) 2 mg cholesterol
21 mg sodium 16 g carbohydrate, trace fiber 1g protein
Diabetic Exchanges: 1 starch, 1/2 fat.
Strawberry, Melon, & Avocado Salad
Ingredients: •1/4 cup honey •2 tablespoons sherry vinegar, or red-wine vinegar •2 tablespoons finely chopped fresh mint •1/4 teaspoon freshly ground pepper •Pinch of salt •4 cups baby spinach •1 small avocado, (4-5 ounces), peeled, pitted and cut into 16 slices •16 thin slices cantaloupe, (about 1/2 small cantaloupe), rind removed •1 1/2 cups hulled strawberries, sliced •2 teaspoons sesame seeds, toasted (see Tip)
Directions: 1. Whisk honey, vinegar, mint, pepper and salt in a small bowl. 2. Divide spinach among 4 salad plates. Arrange alternating slices of avocado and cantaloupe in a fan on top of the spinach. Top each salad with strawberries, drizzle with dressing and sprinkle with sesame seeds.
Tips & Notes Make Ahead Tip:The dressing will keep, covered, in the refrigerator for up to 1 day. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
Nutrition Per serving: Calories: 202 Fat: 8 g (1 g sat, 1 g mono) Cholesterol: 0 mg Carbohydrates: 24 g Protein: 3 g Fiber: 7 g Sodium: 90 mg Potassium: 503 mg Nutrition Bonus: Vitamin C (100% daily value), Vitamin A (60% dv), Folate(18% dv).
Carbohydrate Servings: Exchanges:1 vegetable, 2 fruit, 1 1/2 fat (mono) Makes: 4 servings Active Time: 20 minutes Total Time: 20 minutes Courtesy of eatingwell.com Issue: June/July 2005
Frozen Fruit Sticks w/Passion Fruit & Lime Drizzle
Ingredients: • 100g strawberries, hulled and halved • 8 seedless grapes • 100g/4oz mango chunks • 100g/4oz melon chunks • 2 kiwi fruit, peeled and cut into chunks • 100g/4oz pineapple chunks For the drizzle • juice 2 limes • 4 passion fruits, halved and seeds scraped out • 1 tsp icing sugar
Directions: 1. Mix the drizzle ingredients in a small bowl, stirring until the sugar has dissolved. If you want the sauce to be smooth, pass it through a sieve to remove the seeds, or leave them in if you prefer. 2. Skewer the fruits onto wooden skewers and drizzle the sauce on top, reserving a little for dipping. Pop the skewers in the freezer for 45 mins, until just starting to freeze. Serve with the leftover drizzle.
Nutrition stats: Calories 31 Protein 1g Carbohydrates 7g Fat 0g Saturate fats 0g Fiber 1g Sugar 7g Salt 0.01g
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