I love sneaky healthy recipes. You know what I mean, the ones that are so delicious you have no idea it’s healthy or low-calorie/low-fat? If you’re one of the millions who’ve made new years’ resolutions to get healthy, then you will welcome this recipe for Big and Chewy, Low-Fat Chocolate Chip Cookies. With 120 Calories, 3 grams of fat/2 grams saturated fat each, you can absolutely reward yourself with one of these cookies and stay within your daily calorie allowance. No guilt!
|The sun highlights melty chocolate chips on
Big and Chewy Low-Fat Chocolate Chip Cookies.
Here at the Goldilocks Kitchen, I regularly cook with real butter, and add a generous amount of salt, pepper and other seasonings to my food. I make no excuses for it, I want to make and eat savory and delicious food. However, I had to change my ways last summer when my husband joined a special weight-loss program called ‘The Biggest Winner’. (Yes, obviously based after a very popular TV show with a similar name.) He was limited to 1500 calories a day, and a daily work out with his team made his already busy days even more demanding. Since I packed his lunches and made dinner most nights, who ended up doing most of the calorie counting?
making eating them about as joyful as eating cardboard. I found some fantastically delicious recipes that didn’t sacrifice flavor for health factor. Our favorites will be featured over the next few weeks on The Goldilocks Kitchen to help you reach your healthy goals! Starting with Big and Chewy, Low-Fat Chocolate Chip Cookies.
of the butter in a standard chocolate chip cookie is replaced with…..
|Browned butter. It makes your kitchen
drum roll……dates! In this recipe you’ll learn how to create a date puree to cut back on fat and calories. AND they’re delicious too. The second reason you’ll love this recipe is that the rest of the butter you do use will be browned on the stove top. If you’ve never done it before, just check out the picture of the melted butter at right and let that be your guide. You simply melt the butter in a small pan over medium heat, swirling often, until the aroma smells a bit nutty and the butter browns. (The color pictured is what you’re aiming for.) You’ll see darker particles sink to the bottom~ those are just fat molecules getting cooked and is normal. I love what browned butter does for cookie recipes. It adds a really fantastic depth of flavor.
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