Skip to comments.Christine Avanti: Christmas Recipes for the Skinny Chick
Posted on 11/30/2011 10:07:02 AM PST by GonzoII
Preheat oven to 350 F. In a medium bowl, beat butter and cream cheese with an electric mixer for 30 seconds. Add sugar and salt. Mix until combined. Beat in egg and 2 teaspoons vanilla. Bet in flours. Stir in chocolate chips. Shape dough into 1½ inch balls. Place 2 inches apart on ungreased cookie sheet. Bake for 15 minutes, until bottoms are golden. Transfer to a wire rack and let cool. Meanwhile, combine confectioners’ sugar and ½ teaspoon vanilla in a bowl. Stir in 1 tablespoon of soymilk at a time until icing reaches desired consistency. Dip each cookie into frosting presentation side head first into frosting. Lightly sprinkle with green and red sugar crystals for a more festive design. *Note, the frosting dries quickly.
Makes 36 balls, serving size 2 cookies
Fat 4.5 g
Carbs 16 g
Pro 1 g
Preheat oven to 300 degrees. Line a rectangular baking pan with parchment paper. Spray parchment with cooking spray. Combine egg whites, molasses and brown sugar in a medium mixing bowl and whisk until frothy. Combine cinnamon, ginger, clove, espresso powder and salt a small bowl and mix well. Add spice mixture to wet mixture and lightly whisk. Add nuts to gingerbread mixture and coat well. Spread evenly on to lined baking pan and bake for 25 minutes at 300. Remove from oven and let cool for 30 minutes. Pack into small decorated jars tied with festive ribbon. I use old jelly jars or tea tins.
Makes 20 two ounce servings.
Fat 10 g
Melt chocolate in a heatproof glass bowl over simmering water, stirring until chocolate appears smooth. Reduce heat as low as possible. Dip half of dried apricot into chocolate. Transfer to parchment –lined plate. Refrigerate until chocolate has set, about 1-2 hours, preferably over night. Wrap in recycled brown paper dessert boxes purchased from your local restaurant supply store. Tie with ribbon and recipe gift tag.
Serving size, 5 dark chocolate dipped apricots
Fat 3 gm
Carb 19 gm
Protein 1 gm
Preheat oven to 350°. Coat 5 mini loaf pans with cooking spray and set aside. Combine first six ingredients in a medium mixing bowl. In a separate mixing bowl combine baking soda, cinnamon, clove, nutmeg, salt, baking powder and flour. Pour liquid mixture with dry mixture and mix well. Pour mixture into mini loaf pans, filling pans half the way to allow room for bread to rise. Bake for 25 minutes or until you can poke a toothpick into center that comes out clean. Let cool on wire rack for 20 minutes, wrap loaves in colored plastic wrap and tie with a festive ribbon.
Serving size, ½ mini loaf
Fat 5 g
Carbs 35 g
Pro 5 g
Hey, Chick, are you skinny?
Nope. I’m 5’4” tall, 168 lbs. this morning, and 7-1/2 months pregnant. This time next year I may be skinny, if I’ve managed to get in a few months of running without an injury.
Btw, the pumpkin bread looks good, but I’m not going to crack the eggs to make a cup of egg whites, when I could just use a recipe with whole eggs in it.
Pregnant doesn’t disqualify you for skinny.
Could you use the boxed egg whites from the dairy case? I have never bought them, but have noticed they have whites, yolks and whole eggs.
Sorry, the holidays are not a time to restrict. Traditions are traditions.
I will use my real butter, real fat, real lard, real everything bad for my holidays.
Save the “skinny stuff” for the rest of the year. Besides, if you did the “skinny stuff”, except for the holidays, there would be NO reason to skimp on the holidays.
Wow, ten? God bless you.
I see that you also care for a retired greyhound. I’m partial to greyhounds, having two myself. They can be seen on my profile page.
All the best to you and your family.
Some pregnant women are skinny, but I am not one. I am stoutish.
I’d rather eat small portions than “diet-y” recipes. Putting whole wheat flour in sweet baked goods has never worked for me, and why would you bother with soy milk instead of milk when you already have butter and cream cheese?
There are some really good recipes which replace fat with applesauce; sometimes that works. But fake sugars can disagree with some people mentally and physically.
Custards are fairly low fat and can usually have the sugar reduced by as much as 75% IMO, as the milk and egg base is bland and sweet already.
You can put some clementines and strawberries out with your cookies, and some nuts too - not low fat but very healthy fat. Put them out with their shells on and that slows down the eating. Of course you can end up with shells all over.
Meringue cookies - no fat, unless you put some finely chopped nuts in. They might work with Splenda, too.
Any adult who likes coffee without sugar might just like hot chocolate without sugar. Float 2 Tbs (1/8 c) of ice cream in it - sybarism. Milk and cocoa, none of your nasty add-water mixes. Spike it - Kahlua, Amaretto. Or home-made vanilla extract.
Yes, my oldest daughter talked us into the greyhound, and then went into the Coast Guard and left her. However, she is the world’s most wonderful dog, and I don’t think I’d ever want another breed.
Wow congrats! My first is due March 14th-I have a lot of catching up to do...lol.
>>I am stoutish.<<
It’s been a long time since I heard that phrase.
I’m matronly, and not pregnant!
I think a little modesty is in order...oh, wait..
You are healthy, funny, intelligent and bringing a precious life into this world. You’re perfect in my eyes.
here is a good one my kids love and VERY simple
APRICOT CREAM-CHEESE COOKIES
2 sticks butter
2 pakakges of cream cheese
2 cups flour
kneed and roll or form into shapes with RAISED EDGES
top with spoonful of apricot preserves
cook 325-350 for 12 minutes
All the sweetness comes from the apricots preserves.
You gotta make a circle with raised edges, or the apricot runs off the sides. My gramma used to make folded over triangles, but I like a lot of apricot on them.
And top them with a decorative line or two of extra cookie mixture or they will not ‘stack’ - the apricots will get all over the bottom of the one on top of it. I usually don’t bother because they are gone before I can even think about storing them
Best wishes for a successful pregnancy and delivery! I expect mine by mid-January.
Thank you very much! I don’t see anything wrong with having some size, especially while pregnant.
I’ve known some women who ate fat free/low fat food while pregnant. They even “dieted” if they gained more than 20 pounds. They gave birth to sickly babies and had trouble with the babies health. Eat for you and the little baby you are growing. I would rather give a baby a good, healthy start than to fit right back into my jeans after birth. You can lose the weight later... after you have that little angel in your arms!
Fluffy is desirable for pregnant ladies. Keeps the chickadee all safe and cozy.
Absolutely not! :)
I’ll go back to Weight Watchers after a while, although I’m not going to be trying to get to meetings in mid-winter with a newborn baby. After Easter will be fine, when I’ll be taking the kids to the fitness center to get ready for summer swim team, anyway ... and I’ll expect to be my usual size by next fall.
I’ve had some pregnancies where I was much heavier. I’m not making any special effort to avoid gaining weight now, but I think there’s just not as much available for me to eat, with so much competition. By the time I sit down to supper, some of the boys are already asking for thirds!
Two of my sisters liked helping out with the meals. I liked reading. :)
Most of the Offspring help with meals in some way, but they can still eat a huge amount before I manage to sit down.
Blech. Why would you use Splenda when you could use Stevia? Splenda is not only poison, it's wretched tasting poison. Stevia tastes good and is natural.
That’s difficult. One of my brothers was like that. He’s now 6’2. He was overweight when he was younger, but slimmed down as he grew older and taller. Many teens and young adults can eat whatever they like, particularly if they’re involved in sports. My mother had a tough time keeping food in the house. My brothers could eat a loaf of bread in no time at all.
I can’t do soy milk, low fat anything or just use egg whites and i’m a skinny chick. I can change a few of the recipes around to make them good though!
We have the tall, skinny one, and the even taller, heavy one, and the small ones, like army ants. They eat amazing amounts. I just figure they’re all growing taller, while I’m not, so they can have more.
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