Quick & Simple Pizza Sauce
Makes 2 cups sauce (use 1/2 cup for each
Insert metal blade. With machine running, drop garlic through feed tube and process 5 seconds. Scrape work bowl. Add tomatoes with juice, tomato paste, basil, oregano, thyme, and red pepper flakes if using. Pulse 10 to 15 times to chop and blend sauce. If sauce is too chunky for your taste, process until desired consistency is reached.
Cook’s Tip: Freeze remaining sauce in
Nutritional information per serving:
Calories 8 (3% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
• sod. 35mg • calc. 8mg • fiber 1g
White Wheat Baguette
This bread has a crunchy, crispy crust with a dense chewy interior.
Makes one baguette, about 12 ounces.
teaspoons active dry yeast (1 packet) | 1/2 | cup whole wheat flour | |
1/4 | teaspoon granulated sugar | 3/4 | teaspoon salt |
3 | tablespoons warm (110° F) water | 1/2 | cup cold lowfat milk |
1 | cup bread or | 3 | teaspoons flour for dusting, divided |
Stir yeast and sugar into warm water in a
Place both flours and salt in work bowl fitted with metal blade, process 10 seconds to combine. Add cold milk to foamy yeast mixture and stir to blend with a fork. With the machine running, add the liquid in a steady stream, as fast as he flour absorbs it. Process until dough forms a ball, then process 45 seconds longer to knead dough. (If too dry, add cold water, one teaspoon at a time, processing 10 seconds after each addition. If too wet/sticky, add
Punch dough down to deflate; let rest 10 minutes. Roll dough into a rectangle, the roll up from the long side
About 15 minutes before baking, preheat oven to 425° F. Use a serrated knife to make 4 diagonal slits about
Nutritional information per
Calories 122 (8% from fat) • carb. 23g • pro. 5g • fat 1g • sat. fat 0g • chol. 2mg
• sod. 308mg • calc. 37mg • fiber 2g
23
Cherry Walnut Cinnamon Buns
You may substitute chopped dried apricots for the cherries and almonds for the walnuts. Makes 9 buns, about
3/4 | teaspoon active dry yeast | 1/8 | teaspoon salt | |
2 | tablespoons warm (110° F) water | 1/2 | cup + 1 tablespoon lowfat milk | |
4 | teaspoons granulated sugar, divided | 1/4 | cup dried tart cherries (may substitute | |
3 | tablespoons packed brown sugar |
| raisins) | |
1/2 | cup boiling water | |||
1 | teaspoon ground cinnamon | |||
tablespoons unsalted butter, melted | ||||
1/4 | cup walnut halves | |||
| cooking spray | |||
cups |
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| Powdered sugar glaze (recipe fol- | |||
1 | tablespoon lowfat cream cheese |
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| lows) | |||
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Stir yeast and 1 teaspoon of the granulated sugar into warm water in a
Place flour, remaining granulated sugar, cream cheese and salt in work bowl; process 10 seconds. With machine running, add yeast mixture in a steady stream, as fast as the flour will absorb it. Process until dough forms a ball, then process 45 seconds to knead dough. Remove dough and gather into a ball – dough will be slightly sticky. Dust lightly with flour and place in a
Punch dough down to deflate; let rest 10 minutes. On a lightly floured surface, roll the dough into a rectangle 14 x
When ready, brush tops with remaining tablespoon milk. Bake in preheated 350°F oven for 25 to 30 minutes until golden brown and puffed. Let cool on a rack for 15 minutes. Drizzle with Powdered Sugar Glaze. Serve warm. (May be made ahead – do not glaze. Reheat, covered with foil in a 225°F oven for 20 to 30 minutes, then glaze and serve.)
Powdered Sugar Glaze
1/3 | cup powdered sugar | teaspoons lowfat milk |
1/2 teaspoon vanilla extract
Insert metal blade in work bowl. Place powdered sugar, vanilla and 2 teaspoons of the milk in work bowl. Process until smooth, about 15 to 20 seconds. If too thick to drizzle, add remaining teaspoon milk.
Nutritional information per bun:
Calories 172 (22% from fat) • carb. 30g • pro. 4g • fat 4g • sat. fat 2g • chol. 7mg 24
• sod. 47mg • calc. 39mg • fiber 1g