CHERRY, ALMOND AND PISTACHIO BISCOTTI

Makes about 15.

Note: From “The Perfect Finish” by Bill Yosses and Melissa Clark.

• 1 c. whole-wheat flour

• 1 c. all-purpose flour

• 1/3 c. light brown sugar

• 1 tsp. baking powder

• 1/4 tsp. salt

• 2 eggs, lightly beaten

• 1/3 c. milk

• 3 1/2 tbsp. olive oil

• 2 tbsp. honey

• 1/2 tsp. almond extract

• 1 c. dried cherries

• 1/3 c. shelled pistachios

Directions

Heat the oven to 350 degrees.

In a large bowl, combine both flours with the brown sugar, baking powder and salt with electric mixer.

In a separate bowl, whisk together the eggs, milk, oil, honey and almond extract. Add the wet mixture to the dry all at once and beat just enough to bring the dough together. With a spatula, fold in the dried fruit and nuts.

Scrape the dough onto a long piece of plastic wrap. Bring 1 side of the plastic wrap over the dough, and roll it into a log 12 inches long and 2 to 3 inches in diameter. Chill the dough until firm enough to slice, at least 4 hours and up to 2 days.

Carefully unwrap the dough and transfer the log to a parchment-lined baking sheet. Bake until golden brown, 30 to 35 minutes. Turn off the oven and slide the log onto a wire rack to cool to room temperature.

When the log has cooled, heat the oven to 325 degrees. Using a serrated knife, slice the long on a slight diagonal into slices 1/8 to 1/4 inch thick. Arrange the slices close together on the parchment-lined baking sheet and bake for 15 minutes.

Remove the baking sheet from the oven, and using a small offset spatula, flip the slices over. Return the baking sheet to the oven and bake until the slices are golden brown on each side, about another 15 minutes. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.

Nutrition information per serving:

Calories 170 Fat 5 g Sodium 85 mg

Carbohydrates 27 g Saturated fat 1 g Calcium 47 mg

Protein 4 g Cholesterol 25 mg Dietary fiber 2 g

Diabetic exchanges per serving: 1 bread/starch, 1 other carb, 1 fat.

 

PEACH AND NECTARINE TART

Makes 6 to 8 servings.

Note: Adapted from thejoyofbaking.com.

• 1 1/4 c. flour

• Salt (preferably kosher or sea salt)

• 4 to 5 tbsp. sugar, divided

• 1/2 c. cold unsalted butter, cut into small pieces

• 1/8 to 1/4 c. ice water

• 1 1/2 lb. fresh ripe peaches and nectarines (roughly half and half)

Directions

To make pie crust: In a food processor, place the flour, 1/2 teaspoon salt and 1 tablespoon sugar, and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour about 1/8 cup water in a slow, steady stream through the feed tube until the pastry just holds together when pinched. Add the remaining water, a little at a time, if necessary.

Gather pastry into a ball, cover with plastic wrap and refrigerate for about 1 hour.

Once the pastry has chilled, remove from refrigerator and place on a lightly floured surface. Roll the pastry into a 13-inch round. To prevent the pastry from sticking to the counter, and to ensure uniform thickness, keep lifting up and turning the pastry a quarter-turn as you roll (always roll from the center of the pastry outward to get uniform thickness). Transfer the pastry to a parchment paper-lined baking sheet. Cover and place in the refrigerator while you prepare the peaches.

Heat your oven to 425 degrees.

To make filling: Cut the peaches and nectarines in half, remove the pits, and cut into 1- inch wedges.

Place the peach and nectarine slices in a large bowl and season with 1/8 teaspoon salt. Then add 3 to 4 tablespoons sugar, and gently toss to combine.

Arrange the peach and nectarine slices on the pastry, placing them as close together as you can, without overlapping the slices too much. Leave about 2 inches for the border.

Scrape any remaining sugar from the bowl and drizzle over top of the fruit. Gently fold the edges of the pastry up and over the peaches and nectarines, pleating as necessary. Make sure to seal any cracks in the pastry.

Bake in a preheated oven for about 35 to 40 minutes or until the pastry is golden brown, and the peaches and nectarines are tender when gently pierced with a sharp knife. Remove from oven and place on a wire rack to cool. Serve warm or at room temperature.

Nutrition information per each of 8 servings:

Calories 227 Fat 12 g Sodium 39 mg

Carbohydrates 28 g Saturated fat 7 g Calcium 11 mg

Protein 3 g Cholesterol 31 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ fruit, 1 bread/starch, ½ other carb.

 

APRICOT SMOOTHIE

Serves 1.

Note: Adapted from the New York Times.

• 3 medium-size apricots, pitted

• 3/4 c. plain or vanilla low-fat yogurt

• 1/8 to 1/4 c. freshly squeezed orange juice

• 1 tsp. honey

• 1/4 c. dry oats

• 1 or 2 ice cubes

Directions

Place all of the ingredients in a blender and blend at high speed until smooth. For thinner consistency, serve right away. For a thicker texture, put in refrigerator for a few hours or overnight.

Nutrition information per serving:

Calories 280 Fat 5 g Sodium 130 mg

Carbohydrates 47 g Saturated fat 2 g Calcium 365 mg

Protein 14 g Cholesterol 11 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 milk, 1 fruit, 1 bread/starch, ½ other carb, 1 fat.

 

 

 

 

APRICOT BARS

Makes 16.

Note: From Taste of Home: Recipes Across America.”

• 1/2 c. butter, softened

• 1/4 c. powdered sugar

• 1 1/3 c. flour, divided

• 1/4 tsp. salt

• 1/2 tsp. baking powder

• 2 eggs

• 1 c. packed brown sugar

• 1/2 tsp. vanilla extract

• 2/3 c. apricots (ripe but firm), diced

• 1/2 c.walnuts, chopped

• Additional powdered sugar

• 1/2 c., semisweet chocolate chips, melted, optional

Directions

Heat oven to 350 degrees.

In a large bowl, cream butter and powdered sugar until light and fluffy. Gradually add 1 cup flour and salt until well blended. Press into a greased 8-inch square baking pan. Bake for 20 minutes or until lightly browned.

Meanwhile in a small bowl, combine remaining 1/3 cup flour and baking powder.

In a medium bowl, beat eggs and brown sugar until blended. Beat in vanilla extract. Gradually add flour to egg mixture. Stir in apricots and nuts. Pour over crust.

Bake at 350 degrees for 30 minutes or until set. Cool on wire rack. Dust with powdered sugar. Drizzle with melted chocolate, if desired.

Nutrition information per serving:

Calories 182 Fat 9 g Sodium 115 mg

Carbohydrates 25 g Saturated fat 4 g Calcium 30 mg

Protein 3 g Cholesterol 39 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, ½ other carb, 2 fat.

 

 

PEACH MUFFINS

Makes 9.

Note: Adapted from christinascucina.com.

• 2 c. flour

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 c. sugar

• 2 eggs

• 1/2 c. olive oil

• 1 c. vanilla yogurt

• 5 medium to large peaches, cut in cubes

Directions

Heat the oven to 350 degrees.

Mix flour, baking powder and baking soda into a large bowl. Stir in sugar.

In a separate bowl, whisk eggs, olive oil and yogurt, until smooth.

Slowly stir the yogurt mixture into the dry ingredients in the large bowl until just combined. Do not over stir, as it will make the muffins too dense. Gently stir in the peaches, with just a few turns.

Butter the muffin cups, then fill them in with the batter. Bake for about 25 minutes or until golden brown. Let cool before serving.

Nutrition information per serving:

Calories 324 Fat 14 g Sodium 210 mg

Carbohydrates 44 g Saturated fat 2 g Calcium 120 mg

Protein 6 g Cholesterol 43 mg Dietary fiber 2 g

Diabetic exchanges per serving: ½ fruit, 1 ½ bread/starch, 1 other carb, 3 fat.