Cinnamon Bread sticks- —Carol Birkemeier of Nashville, Indiana

• Prep: 20 min. + rising Bake: 10 min.
• Yield: 32 Servings

20 10 30

Ingredients

• 1 package (16 ounces) hot roll mix
• 1 cup warm water (120° to 130°)
• 2 tablespoons canola oil
• 1 egg white, lightly beaten
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon
• Refrigerated butter-flavored spray

Directions

• In a bowl, combine the contents of the roll mix and yeast packets. Add the water, oil and egg white; beat until smooth. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 10 minutes.
• Roll into a 16-in. x 12-in. rectangle. Cut widthwise into sixteen 1-in. strips. Cut strips in half widthwise, forming 32 strips. Twist each strip 5-6 times; place on a baking sheet coated with cooking spray.
• Combine sugar and cinnamon. Spray dough sticks generously with refrigerated butter-flavored spray; sprinkle with cinnamon-sugar. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Yield: 32 breadsticks.

Nutritional Analysis: One breadstick equals 72 calories, 1 g fat (trace saturated fat), 0 cholesterol, 96 mg sodium, 13 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1 starch.

Originally published as Cinnamon Breadsticks in Light & Tasty April/May 2003, p31

Creamy Fruit Dip—Judith Reed of Kingsford, Michigan

• Prep: 15 min. + chilling
• Yield: 14 Servings

15 15

Ingredients

• 1 package (8 ounces) fat-free cream cheese
• 3/4 cup packed brown sugar
• 1 cup (8 ounces) Daisy Brand Light Sour Cream
• 2 teaspoons vanilla extract
• 1 teaspoon lemon extract
• 1/2 teaspoon ground cinnamon
• 1 cup cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• Assorted fresh fruit

Directions

• In a small bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: about 3-1/2 cups.

Nutritional Analysis: One serving (1/4 cup) equals 118 calories, 2 g fat (2 g saturated fat), 8 mg cholesterol, 211 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Creamy Fruit Dip in Light & Tasty December/January 2003, p39

Cheesy Pita Crisps—Christine Mattiko of Dallastown, Pennsylvania

• Prep/Total Time: 25 min.
• Yield: 8 Servings

10 15 25

Ingredients

• 4 whole wheat pita pocket halves
• 1/4 cup reduced-fat margarine, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese

Directions

• Split each pita pocket in half. Cut each into two triangles; place inside side up on a baking sheet coated with cooking spray.
• In a bowl, combine the margarine, garlic powder, onion powder, salt and pepper; stir in the Parmesan cheese. Spread over triangles. Sprinkle with mozzarella cheese.
• Bake at 400° for 12-15 minutes or until golden brown. Yield: 8 servings.

Nutritional Analysis: One serving (2 triangles) equals 95 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 264 mg sodium, 9 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Cheesy Pita Crisps in Light & Tasty December/January 2003, p39

Grilled Pork Appetizers

 

Ingredients

• 1 pound boneless whole pork loin roast
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1/2 teaspoon ground ginger

Directions

• Cut pork into 1/8-in. slices, then cut each slice widthwise in half. In a large resealable plastic bag, combine the remaining ingredients; add pork. Seal bag and turn to coat; refrigerate for 2-4 hours, turning occasionally.
• Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill, uncovered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until meat is no longer pink. Yield: 8 servings.

Nutritional Analysis: One serving (2 ounces cookec pork) equals 84 calories, 3 g fat (1 g saturated fat), 29 mg cholesterol, 80 mg sodium, 2 g carbohydrate, trace fiber, 11 g protein. Diabetic Exchanges: 2 lean meat.

Originally published as Grilled Pork Appetizers in Light & Tasty June/July 2002, p39