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Baked Zucchini Fries

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Ingredients

  • 2 6-inch zucchinis or other summer squash
  • 1 egg white
  • ½ cup low-fat milk
  • ½ cup grated parmesan cheese
  • ½ cup breadcrumbs
  • 1 Tablespoon Italian seasoning

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Coat a baking sheet with nonstick spray.
  4. Wash and cut zucchini into 3-inch sticks.
  5. Beat egg white in a small bowl with a fork. Add milk and mix together.
  6. Combine cheese, breadcrumbs, and seasoning in a separate bowl.
  7. Dip zucchini sticks into the egg mixture, then the breadcrumb mixture. Place on baking sheet.
  8. Bake for 25-30 minutes or until golden brown. 

Makes 6 servings

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Peach Bran Muffins

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Ingredients

  • 1 1/4 cup whole-wheat flour
  • 3/4 cup bran cereal, crushed
  • 1/6 cup sugar (about 2 1/2 Tbsp)
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup fat-free plain yogurt
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 large peach, diced
 

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Combine flour, bran, sugar, baking soda, and baking powder. Mix well.
  3. Add yogurt, egg, and vanilla. Stir until dry ingredients are moistened.
  4. Fold in diced peach.
  5. Coat large muffin cups with non-stick spray and fill 3/4 full with batter.
  6. Bake at 400°F for 16-18 minutes.
  7. Remove muffin tin from oven and allow to cool for several minutes before removing muffins.
  8. Serve warm or at room temperature.

Makes 6 servings

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Eagle Nest

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Ingredients

  • 2 canned peach halves
  • 2 Tablespoons low fat cottage cheese
  • 6 raisins
 

Directions

  1. Wash hands with warm soapy water for 20 seconds.
  2. Place one peach half, cut side up, in center of plate for the nest.
  3. Place 1 Tablespoon of cottage cheese in the center of nest.
  4. Place 3 raisins on each nest for the eggs.

Makes 1 serving

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Pocket Fruit Pies

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Ingredients

  • 4 tortillas (8 inch)
  • 2 medium peaches, pears, or apples
  • 1/4 teaspoon cinnamon
  • 2 Tablespoons brown sugar
  • 1/8 teaspoon nutmeg
  • 2 Tablespoons milk
  • Sugar (optional)

 

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 350°F.
  3. Briefly warm tortillas in microwave or oven.
  4. Wash, peel, and chop fruit into pieces.
  5. Place 1/4 of the fruit on each tortilla.
  6. In a small bowl, stir together cinnamon, brown sugar, and nutmeg. Sprinkle over fruit.
  7. Roll up the tortillas like a burrito.
  8. Place on baking sheet (without nonstick spray.) Brush with milk and sprinkle with sugar, if desired.
  9. Make small slashes across the pies to allow steam to escape.
  10. Bake at 350°F for 8-12 minutes or until lightly brown.

Makes 4 servings

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Berry Yogurt Muffins

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Ingredients

  • 1 cup all-purpose flour 
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup plain non-fat yogurt
  • 1/4 melted butter
  • 1 tsp vanilla
  • 1 cup chopped strawberries
  • 1/2 cup blueberries

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 375°F. Spray a muffin tin with nonstick cooking spray or use paper baking cups.
  3. In a large bowl, sift together flours, sugar, and baking soda.
  4. In another bowl, beat eggs. Add yogurt, melted butter, and vanilla. Stir until blended.
  5. Pour the egg mixture into the flour mixture and stir until flour is moistened. The batter will be lumpy.
  6. Stir in berries.
  7. Spoon batter into muffin cups. Bake at 375°F for 20-25 minutes, or until the tops are golden brown.

Makes 12 servings

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