Cook Yourself Thin_ Skinny Meals You Can Make In Minutes Part 24

Iced Cappuccino Delight Think a frothy iced cappuccino topped with sweet whipped cream is totally out of the question? Think again! All you have to do is bolster that healthy skim milk with a little fat-free yogurt and you've got something thick, delicious, and ready to dollop.

SERVES 4.

Calories per serving: 110

For the cappuccino: 1 cup coffee, cooled or 2 shots espresso 1 cup skim milk 3 tablespoons fat-free plain Greek yogurt 5 tablespoons fat-free chocolate syrup 1 cup ice

For the whipped cream: cup heavy cream 1 teaspoon confectioners' sugar

1. FOR THE CAPPUCCINO: FOR THE CAPPUCCINO: Place the coffee, milk, yogurt, syrup, and ice in a blender and blend until desired. Place the coffee, milk, yogurt, syrup, and ice in a blender and blend until desired.

2. FOR THE WHIPPED CREAM: FOR THE WHIPPED CREAM: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like. In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.

3. FOR THE a.s.sEMBLY: FOR THE a.s.sEMBLY: Pour the cappuccino in a gla.s.s and top with whipped cream. Garnish with a sprig of fresh mint. Pour the cappuccino in a gla.s.s and top with whipped cream. Garnish with a sprig of fresh mint.

Chocolate and Cranberry Biscotti Delightful with coffee or just on their own, these crunchy cookies blend almond and cranberry with vanilla and a hint of chocolate for a sophisticated not-too-sweet treat. Best part-you can eat two without any guilt.

MAKES ABOUT 1 DOZEN.

Calories per biscotti: 76

3/4 cup all-purpose flour cup all-purpose flour 1/4 cup finely ground almonds cup finely ground almonds 3 tablespoons Dutch-process cocoa powder 3/4 teaspoon baking powder teaspoon baking powder 1/4 teaspoon salt teaspoon salt 1 large egg 1/3 cup sugar cup sugar 2 teaspoons pure vanilla extract teaspoon almond extract 1/3 cup dried cranberries melted chocolate for drizzling cup dried cranberries melted chocolate for drizzling

1. PREHEAT PREHEAT oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper. oven to 350 degrees and arrange a rack in the center of the oven. Line a baking sheet with parchment paper.

2. WHISK WHISK together flour, ground almonds, cocoa powder, baking powder, and salt in a medium bowl. together flour, ground almonds, cocoa powder, baking powder, and salt in a medium bowl.

3. BEAT BEAT egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky. egg and sugar with a handheld or standing mixer on medium-high speed until pale and thick, about 5 minutes. Beat in vanilla and almond extracts. Reduce speed to low, and gradually add flour mixture. Beat until no traces of flour remain. Stir in cranberries. The dough will be very wet and sticky.

4. Sc.r.a.pE Sc.r.a.pE the dough in a thick line in the center of the prepared baking sheet. Wet your hands and pat dough into a 9-by-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into the dough in a thick line in the center of the prepared baking sheet. Wet your hands and pat dough into a 9-by-3-inch rectangle. Bake until puffed and dry to the touch, about 25 minutes. Cool on pan for 15 minutes; keep oven on. Peel off parchment and carefully transfer rectangle to a cutting board. Cut crosswise into 1 1/3-inch-thick slices.

5. LAY LAY slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool. slices flat on unlined baking sheet, and bake until dry, about 10 minutes. Flip slices and bake for 10 minutes more. Let cool completely. Cookies will crisp as they cool.

5. DRIZZLE DRIZZLE with melted chocolate if desired. with melted chocolate if desired.

Tips 1. Serve with low-fat vanilla ice cream or yogurt. Serve with low-fat vanilla ice cream or yogurt.

2. These cookies are very crisp, perfect for dunking in coffee or tea. These cookies are very crisp, perfect for dunking in coffee or tea.

3. Cocoa powder gives the cookies the rich taste of chocolate with far fewer calories than chocolate chips or pieces, and virtually no fat. Cocoa powder gives the cookies the rich taste of chocolate with far fewer calories than chocolate chips or pieces, and virtually no fat.

Apple Cinnamon Cake These traditional, comforting flavors come together in a wonderful way in this delicious and nutritious cake. Your friends won't believe you when you say the secret to this cake's fantastic texture is healthy white sweet potato. Healthy cake? They'll never suspect a thing.

SERVES 12.

Calories per serving: 243

For the cake: 1 large apple (about 10 ounces) juice of 1 lemon 1 1 1/4 cups finely ground almonds cups finely ground almonds 1 cup self-rising flour 1 teaspoon baking soda 1/4 teaspoon salt teaspoon salt 1 tablespoon ground cinnamon 3 large eggs 3/4 cup superfine sugar cup superfine sugar 2 cups peeled sweet potato, finely grated (the white variety), grated at the very last minute to prevent discoloration 2 teaspoons vanilla extract

For the icing: 1 cup confectioners' sugar, sifted 4 tablespoons fresh lemon juice

1. PREHEAT PREHEAT the oven to 350 degrees. Grease the base and sides of an 8-inch springform pan with a little vegetable oil and a pastry brush. Line the pan with parchment paper. the oven to 350 degrees. Grease the base and sides of an 8-inch springform pan with a little vegetable oil and a pastry brush. Line the pan with parchment paper.

2. PEEL PEEL, core and chop the apple into core and chop the apple into 1 1/4 inch cubes. Toss them in a small bowl with some lemon juice to prevent oxidation. inch cubes. Toss them in a small bowl with some lemon juice to prevent oxidation.

3. IN A SEPARATE BOWL IN A SEPARATE BOWL, combine the ground almonds, flour, baking soda, salt and cinnamon. Set aside. combine the ground almonds, flour, baking soda, salt and cinnamon. Set aside.

4. IN A LARGE MIXING BOWL IN A LARGE MIXING BOWL using a handheld or standing mixer, whisk together the eggs and sugar until pale and tripled in size, about 3 minutes on high speed. Add the grated sweet potato and whisk to combine. Lower the speed and add the dry ingredients to the bowl. Add the vanilla extract and mix. Using a rubber spatula, gently fold in the apple cubes. using a handheld or standing mixer, whisk together the eggs and sugar until pale and tripled in size, about 3 minutes on high speed. Add the grated sweet potato and whisk to combine. Lower the speed and add the dry ingredients to the bowl. Add the vanilla extract and mix. Using a rubber spatula, gently fold in the apple cubes.

5. POUR POUR the batter into the prepared pan and bake for 30 minutes. Cover the top with aluminium foil and bake for an additional 30 minutes. the batter into the prepared pan and bake for 30 minutes. Cover the top with aluminium foil and bake for an additional 30 minutes.

6. ONCE COOKED ONCE COOKED, cool on a wire rack for 10 minutes and make the icing. cool on a wire rack for 10 minutes and make the icing.

7. TO MAKE THE ICING TO MAKE THE ICING, stir the sifted sugar with the lemon juice. Drizzle liberally over the top of the cake, spreading with a knife to even out, and serve. stir the sifted sugar with the lemon juice. Drizzle liberally over the top of the cake, spreading with a knife to even out, and serve.

Carrot Cake You always think carrot cake will be good for you until you taste the tons of fat in each bite. Well, here's a cake that actually lives up to the promise by being super low in fat. Sweet golden raisins, orange juice, and nuts team up to take this cake's spicy flavors over the top while cla.s.sic cream cheese icing delivers a taste that screams "carrot cake."

SERVES 9.

Calories per serving: 310

For the cake: 1 orange 1 lemon 3/4 cup golden raisins cup golden raisins 3 medium eggs 1 1 1/4 cups light brown sugar cups light brown sugar 2 cups carrots, finely grated 1 cup self-rising flour 1 teaspoon cinnamon teaspoon ground ginger 1 teaspoon baking soda 1/4 teaspoon salt teaspoon salt 1 cup ground almonds 1/4 cup walnuts, roughly chopped cup walnuts, roughly chopped

For the icing: 3 cups confectioners' sugar cup full-fat cream cheese 1 teaspoon fresh lemon juice finely grated zest of lemon