Brighten your winter break with light holiday treats. The less calories per treat, the more treats you can eat. Christmas logic.
1. Skinny Eggnog Fudge
Recipe / Image Credit: Amy’s Healthy Baking
Ingredients:
-
1 cup light eggnog
-
2 cups granulated sugar
-
2 tbsp butter
-
3 oz white chocolate (or ½ c white chocolate chips)
Directions:
- Line an 8”-square baking pan with foil, and lightly coat with nonstick cooking spray. Set aside.
- In a large pot, combine the eggnog, sugar, butter, and white chocolate. Cook over medium-low heat, stirring constantly, until the butter and white chocolate has melted. Bring to a boil, and cook for another 10-15 minutes, stirring frequently, until a small amount becomes moldable when dropped in a glass of cold water. (It may take longer, depending on your pot and stove.)
- Remove from the heat and the burner, and allow the hot mixture to sit undisturbed for 6 minutes. After 6 minutes, stir vigorously until the mixture becomes thick and creamy and lightens in color. Spread into the prepared pan, and allow the fudge to cool to room temperature before slicing into 1” squares.
Ingredients:
For the Cookies
- 1 cup + 6 tbsp (165g) white whole wheat flour
- ¾ tsp cornstarch
- ¼ tsp baking powder
- 1 ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup (60mL) molasses (not blackstrap!)
- 1 tsp vanilla crème stevia (see Notes!)
For the Icing (Optional)
- 10 tsp confectioners’ style erythritol
- 2 tsp nonfat milk (or adjusted to achieve your desired consistency)
Directions:
1. To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the molasses and vanilla stevia. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
2. Preheat the oven to 325°F, and line two baking sheets with silicone baking mats or parchment paper.
3. Leaving the cookie dough between the sheets of plastic wrap, roll it out until ⅛” thick. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough, and repeat.
4. Bake the cut out cookie dough at 325°F for 8-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
5. To prepare the icing, stir together the confectioner’s style erythritol and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.
Ingredients:
- 12 oz semisweet chocolate, chopped
- 2 cups whole-milk plain Greek yogurt
- ½ tsp vanilla extract
- ¼ cup mini semisweet chocolate chips
- 6 candy canes (about 3 ounces), crushed into small pieces
- ½ tsp coarse sea salt
Directions:
- Line a rimmed baking sheet with parchment paper.
- Place chopped chocolate in a double boiler over simmering water; heat, stirring often, until melted. (To improvise a double boiler: Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Place chocolate in a medium heatproof bowl that sits above the simmering water.) Pour the melted chocolate onto the parchment-lined pan, spreading it into an even layer about 1/8 inch thick. Refrigerate until the chocolate just begins to set, about 10 minutes.
- Meanwhile, combine yogurt and vanilla in a small bowl. Drizzle the yogurt mixture over the chocolate, and then lightly spread it in an even layer over the chocolate. Sprinkle with mini chocolate chips, candy cane pieces and salt. Freeze until the yogurt is completely set, about 2 hours. Break into 20 pieces; serve frozen.