These recipes were published on June 15th in the Southeastern Times in order to promote healthy eating among younger people.
Whole-Wheat Raisin Cookies
1 cup whole-wheat flour
1 cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
⅔ cup vegetable shortening
⅓ cup brown sugar, packed
1 egg
¼ cup skim milk
1 teaspoon vanilla
1 cup raisins, chopped
-Preheat oven to 350 degrees. Grease baking sheet.
-Mix dry ingredients except for sugar. Mix shortening and sugar until creamy.
-Add egg, milk, and vanilla and mix well.
-Drop dough by teaspoonfuls onto a baking sheet, about 1 inch apart, Bake until lightly browned, about 9 minutes.
-Remove from baking sheet and cool on rack.
Strawberry-Yogurt Frozen Treats
2 10-ounce cartons frozen sweetened strawberries, thawed
1 tablespoon unflavored gelatin
16 ounces plain low-fat yogurt
12 3-ounce paper cups
12 wooden sticks, if desired
-Drain strawberries, reserving liquid. Place drained liquid in a saucepan and sprinkle with gelatin. Cook over low heat, stirring constantly;y, until gelatin dissolves. (Don’t add sugar. The sweetened liquid sweetens the whole recipe.)
-Mix strawberries, yogurt, and gelatin mixture in a blender until smooth. Place cups on a tray or in a baking pan.
-Fill with blended mixture and cover cups with a sheet of aluminum foil.
-If you want treats on a stick, insert a stick for each treat by making a slit in the foil over the center of each cup.
-Freeze until firm. Run warm water on outside of cup to loosen each treat from the cup.
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