Bonus Recipes

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BROILED BROWN-SUGAR BANANAS

A sweet, satisfying dessert with just four basic ingredients.

PREP: 5 minutes

COOK: 5 minutes

MAKES: 4 servings

4 ripe medium bananas, unpeeled

2 tablespoons brown sugar

1 tablespoon lower-fat margarine

1/8 teaspoon ground cinnamon

1. Preheat broiler. Cut each unpeeled banana lengthwise almost in half, being careful not to cut all the way through and leaving 1 inch uncut at banana end.

2. In cup, with fork, blend together remaining ingredients. Place bananas, cut side up, on rack in broiling pan. Spoon brown-sugar mixture into split bananas.

3. Place pan in broiler at closest position to source of heat; broil bananas 5 minutes or until browned. Serve bananas in skins, and use spoon to scoop out fruit.

  • Each serving: About 150 calories, 2g total fat (1g saturated), 20mg sodium, 34g total carbohydrate.

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© 2008 Hearst Communications, Inc. All rights reserved

STICKY TOFFEE PUDDING

In England, the term "pudding" refers to many kinds of desserts. This pudding -- all the rage in Great Britain and Australia -- is a moist cake with a sticky broiled-on brown-sugar topping.

1 cup dates, chopped and pitted

1 teaspoon baking soda

1 cup sugar

10 tablespoon (1 1/4 sticks) margarine, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup packed brown sugar

1/4 cup heavy cream

Whipped cream

1. Grease 13-inch by 9-inch broiler-safe baking pan. In medium bowl, combine dates, baking soda and 1 1/2 cups boiling water; let stand 15 minutes.

2. Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed, beat sugar and 6 tablespoons margarine or butter until creamy. Add egg and vanilla; beat until blended. At low speed, beat in flour and baking powder. Add date mixture and beat until combined (batter will be very thin). Pour batter into baking pan. Bake 30 minutes or until golden and toothpick inserted in center comes out clean.

3. Meanwhile, in 2-quart saucepan, heat brown sugar, heavy cream and remaining 4 tablespoons margarine or butter to boiling over medium heat; boil 1 minute. Set aside.

4. Turn oven control to broil. Spread brown-sugar mixture evenly over top of hot dessert. Place pan in broiler at closest position to source of heat; broil until bubbly, about 30 seconds. Cool in pan on wire rack 15 minutes. Serve warm with whipped cream if you like. Makes 12 servings.

  • Each serving: About 340 calories, 10g total fat (2g saturated), 18mg cholesterol, 275mg sodium, 62g carb., 3g protein.

© 2008 Hearst Communications, Inc. All rights reserved

SWEET POTATO FRIES

If you love sweet potatoes like I do, try these fries. You're in for a real treat.

2 tablespoons thawed orange juice concentrate

1 teaspoon onion powder

1/2 teaspoon table salt

1/8 teaspoon cayenne pepper

1 pound sweet potatoes, peeled and cut into 1/2-inch sticks

Preheat oven to 375 F. Spray a large baking pan with butter-flavored cooking spray. In a large bowl, combine orange juice concentrate, onion powder, salt and cayenne pepper. Add potato sticks. Mix well to coat.

Arrange coated potato sticks on prepared baking pan. Bake for 10 minutes; turn carefully and continue baking for 10 minutes more or until tender. Divide into 4 servings.

  • Each serving equals: 80 calories, 0g fat, 1g protein, 19g carbs, 322mg sodium, 36mg calcium, 3g fiber; Diabetic Exchanges: 1 Starch; Carb Choices: 1.

Visit Healthy Exchanges at www.healthyexchanges.com, or call toll-free at 1-800-766-8961 for more information about our "common folk" healthy recipes.

© 2008 King Features Synd., Inc.

HERB GRILLED CHICKEN WITH ORANGE BALSAMIC SAUCE

6 to 8 boneless, skinless chicken breasts

1 teaspoon herb blend of rosemary, thyme and parsley.

2 tablespoons olive oil

Orange Balsamic Sauce (recipe follows)

Toss chicken with olive oil and herbs. Allow to chill for 30 minutes. Then cook in pan, roast or grill to doneness. Pour sauce over chicken and toss. Goes nicely with wild rice.

ORANGE BALSAMIC SAUCE

1 1/4 cups balsamic vinegar

1/2 cup orange juice

Combine ingredients and reduce by half in a saucepan over low heat.

Recommended wines with this dish:

2006 Dr. Loosen DR. L Riesling Q.B.A., Mosel-Saar-Ruwer, Germany: A lovely, light-bodied sipper, has a bit of sweetness that makes it delicious.

2005 St. Hallett Faith Shiraz, Barossa, Australia: Delightful, juicy and full-bodied red with ripe aromas of plums and blackberries.

(Recipe courtesy Tracey Black of Epicuria in Ottawa, Canada)

© 2008 King Features Synd., Inc.

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