Rae Udy

RECIPES: Banana Sticks, Low-Fat Snickerdoodle Cookies, Maple Angel Food Cake with Fresh Fruit Sauce

By Rae Udy

Candy, cookies and cakes are all part of the Valentines Day celebrations, but there are many healthy alternatives to share with your loved ones.
Banana Sticks are fun and easy to make and are a great replacement for sugary candy. This recipe is something the kids may want to try. The only hard part is waiting two hours for them to cook in the oven. If you like banana chips from the health food stores you will love this simple and sweet treat. One banana stick contains about 25 calories and less that one gram of fat and they are a great source of potassium and B vitamins.
Each Low-Fat Snickerdoodle cookie is just 60 calories and three grams of fat. Soy flour adds lightness and protein to these delicious cookies.
Maple Angel Food Cake is low in fat and calories but loaded with flavor and sweetness. Just three grams of fat and 145 calories per slice, this light cake provides iron, protein and vitamin A. Serve with Fresh Fruit Sauce and your Valentine will be a healthy one.

BANANA STICKS
4 bananas
¼ (one-quarter) cup lemon juice
Work with one banana at a time. Peel and slice bananas lengthwise in very thin slices using a very sharp knife, about four pieces from each banana. Immediately brush all sides of slices with lemon juice to prevent browning. Place the slices on a sheet pan lined with parchment paper and dry in a preheated 200 degree oven for two hours. Remove from oven and cool two minutes. Carefully remove to rack with a spatula. Serve as a snack anytime. Yields sixteen banana sticks.

LOW-FAT SNICKERDOODLES
½ (one-half) cup soft margarine
½ (one-half) cup sifted soy flour
½ (one-half) cup unbleached white flour
1 cup sugar
1 egg
½ (one-half) teaspoon vanilla
¼ (one-quarter) teaspoon baking soda
½ (one-half) teaspoon baking powder
½ (one-half) cup whole wheat flour
2 tablespoons sugar
1 teaspoon cinnamon
Mix margarine on high speed for 30 seconds. Add soy flour, white flour, one cup sugar, egg, vanilla, baking soda and baking powder. Beat together. Stir in the whole wheat flour. Chill dough for one hour. Shape into one-inch balls. In a small bowl, combine sugar and cinnamon. Roll balls in sugar and cinnamon mixture and place on a greased cookie sheet. Bake in preheated 375 degree oven for 10 minutes. Cool on a wire rack. Yields three dozen cookies.

MAPLE ANGEL FOOD CAKE
1 cup maple syrup
6 eggs
1 cup unbleached white flour
1 teaspoon vanilla
Separate eggs. Put whites in large bowl, yolks in medium bowl. Sift flour several times, put in another small bowl. Beat egg whites until stiff but not dry and set aside. Beat yolks until light and add maple syrup and vanilla. Beat again to mix well. Pour yolk syrup mixture into whites and fold gently with wire whisk until blended. Gradually add flour one tablespoon at a time while folding mixture. When blended, pour in large tube pan that has been lightly buttered and dusted with flour. Bake in a preheated 325 degree oven for one hour. Cool on rack, then remove cake from pan. Yields 12 servings.

In small saucepan, place one cup washed berries, water and sugar. Bring to a boil and cook for five minutes until thick. Spoon remaining berries into sauce and allow to cool. Cover and chill if not served immediately. Drizzle over Maple Angel Food Cake. Yields two cups fruit sauce.