A good friend of mine gave birth to a beautiful baby girl on Monday and since I know nothing about newborns or being a mom, all I could come up with to help them out was to make a couple snacks to sustain them during 2:00 a.m. feedings and a constant stream of visitors. Since I expect they will also receive a lot of (less-than-healthy) goodies, I decided to make two of my favorite low-fat treats: oat bars and pumpkin bread.
Low-Fat Cranberry Oat Bars
This is one of my favorite recipes. I have been making these since college (with varied fruit or chocolate add-ins) and they have since become a camping and road trip staple. There is no oil or butter and little sugar, but they taste almost like oatmeal cookies. What is not to love?
- 1 cup firmly packed brown sugar (can reduce to 3/4 if desired)
- 8-ounce container plain low-fat yogurt
- 2 egg whites, lightly beaten
- 3 Tbsp. applesauce
- 2 Tbsp. skim milk
- 2 tsp. vanilla
- 1-1/2 cups whole wheat flour
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt (optional)
- 3 cups oats
- 1 cup dried fruit (I used cranberries)
1. Heat oven to 350 degrees. In large bowl, combine sugar, yogurt, egg whites, applesauce, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.
2. Spread dough onto bottom of ungreased 13×9-inch baking pan.
3. Bake 28 to 32 minutes or until light golden brown.
Low-Fat Pumpkin Bread
Yes, I’m aware it is not fall, but pumpkin is good any time of year! This bread is moist and spicy and doubles as breakfast.
This recipe was adapted from the Downeast Main Pumpkin Bread recipe on allrecipes.com
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 3/4 cup applesauce
- 1/4 oil
- 2/3 cup water
- 2 cups white sugar
- 3 1/2 cups whole wheat
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger (or use pumpkin pie spice in place of the individual nutmeg, cloves and ginger)
- Preheat oven to 350 degrees. Grease three 7×3 inch loaf pans (used one loaf pan and made muffins with the rest!).
- In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
- Bake for about 50 minutes in the preheated oven. It takes awhile for the center to cook, so don’t get nervous when the edges look done, but the middle isn’t. Insert a knife in the center comes to determine if it is done.