Low-fat Orange-Pecan Drop Cookies


2 cups unbleached flour
1 cup rolled oats
3/4 cup chopped pecans, lightly toasted
1 teaspoon baking soda
1/4 teaspoon salt
8 oz nonfat cream cheese
2 tablespoons margarine
1/2 cup sugar
1/2 cup orange juice
2 tablespoons nonfat vanilla yogurt
1 egg
1 egg white
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract (essence)
1-1/2 cups confectioners'(icing) sugar


  1. Preheat an oven to 350°F (180°C). Coat 2 large baking sheets with nonstick cooking spray.
  2. In a medium bowl, combine the flour, oats, pecans, baking soda and salt.
  3. In a food processor with the metal blade or in a large bowl, combine the cream cheese, margarine and sugar. Process or stir until smooth. Add half of the orange juice, the yogurt, egg, egg white, orange zest and vanilla. Process or stir until smooth. Gradually add the flour mixture and process or stir until just blended.
  4. Drop about 60 rounded tablespoons onto the prepared baking sheets. Bake until golden at the edges, about 15 minutes.
  5. To make the glaze, in a small bowl, combine the remaining orange juice and the confectioners’ sugar and whisk until smooth. Using a pastry brush, coat the warm cookies with the glaze.
  6. Store in an airtight container at room temperature for up to 1 week.

Makes 60 cookies.

Source: Cooking for Healthy Living

Steamed Hot Chocolate Pudding


1/2 cup dark chocolate, grated
2 Tbsp milk
2 Tbsp brandy
1 cup all-purpose flour
1/2 cup butter or margarine, softened
4 Tbsp dark brown sugar
2 Tbsp ground almonds
2 eggs, beaten
1 Tbsp coffee extract or very strong coffee, cooled
icing sugar and grated semi-sweet chocolate, for decoration


  1. Lightly butter a 1-quart pudding dish.
  2. Slowly melt the chocolate with the milk and brandy in a bowl over hot water.
  3. Sift the flour into a mixing bowl and cut in the butter until the mixture resembles bread crumbs.
  4. Stir in the sugar, ground almonds, eggs, coffee extract and melted chocolate mixture.
  5. Spoon the batter into the pudding dish, cover with pleated wax paper and foil secured with string. Steam, covered, for 1-1/2 to 2 hours or until a knife inserted in the center comes out clean.
  6. Turn the pudding out onto a warmed serving plate, dust with icing sugar, and sprinkle with grated chocolate.
  7. Serve hot with custard or cream on the side.

Makes 4 servings.

Source: Steam Cuisine

Spice Cake with Maple Buttercream Frosting


2-1/3 cups all-purpose flour
1 cup white sugar
1 tsp baking soda
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp cloves
1 tsp salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs

Buttercream Frosting

1/2 cup shortening
1/2 cup butter, softened
1 tsp maple flavoured extract
4 cups icing sugar
2 tbsp milk


  1. To make frosting: Cream butter and shortening together. Add maple flavouring. Gradually add icing sugar. Add milk slowly and continue beating until light and airy. Add more milk if necessary.
  2. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or one oblong pan.
  3. In a large bowl, sift flour, white sugar, baking soda, cinnamon, nutmeg, ginger, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes.
  4. Add eggs, one at a time, beating well after each addition.
  5. Bake at 350°F (175°C) for 30 to 35 minutes in cake pans, or oblong pan for 45 minutes, until toothpick inserted in center comes out clean. Cool.
  6. Decorate with buttercream frosting.

Makes 1 cake.

Source: Manitoba Egg Farmers

Golden Syrup Orange Steamed Pudding


40 g reduced-fat margarine
1/2 cup sugar
1 egg
1 egg white
1-1/4 cups self-raising flour
pinch salt
1 tbsp finely grated orange rind
1/4 cup skim milk
1 cup golden syrup


  1. Beat margarine and sugar in small bowl with electric mixer until combined.
  2. Add egg and egg white, one at a time, beat until mixture is pale and fluffy.
  3. Stir in flour, salt, rind and milk.
  4. Lightly grease 6 x 3/4-cup ramekins.
  5. Line each ramekin with 2 tbsp golden syrup. Spoon batter into ramekins, cover tightly with foil.
  6. Place ramekins in large pan of boiling water (water should come halfway up sides of ramekins), cover pan with tight-fitting lid: simmer about 45 minutes.
  7. Turn puddings out onto serving plate. Top with candied orange as pictured, if desired.

Makes 6 servings.

Source: Simply Lite Food

Baked Vanilla Pears with Fig


1 vanilla bean
1/4 cup plus 2 tablespoons sugar
1/4 cup water
3 firm Bartlett pears
2 tablespoons butter
2 dried black mission figs


  1. Heat oven to 400°F.
  2. Split vanilla bean lengthwise and set one half aside. Scrape seeds from other half into a small saucepan, and add the pod, 1/4 cup sugar, and the water.
  3. Bring to a boil, then simmer 10 minutes to infuse vanilla flavor into syrup. Strain and set aside.
  4. Peel the pears and cut in half lengthwise, leaving stems on. Cut out core, scooping out a little extra flesh. Trim off a little flesh on round side so that halves will lie nicely on a plate.
  5. In a large saute pan over medium heat, melt butter. Add remaining 2 tablespoons sugar and stir until melted.
  6. Add pears, cut side down, and cook until brown, shaking pan occasionally.
  7. Turn over and cook a few minutes more. Transfer to a baking dish, and pour vanilla syrup over pears.
  8. Add other half of vanilla bean. Slice figs lengthwise and put 1 or 2 slices in center of each pear. Spoon a little syrup over figs and bake until soft and tender, about 30 minutes, depending on ripeness of pears. Serve hot or warm.

Makes 4 to 6 servings.

Source: what to Have for Dinner