Healthy Sweet & Savory – Top Ten Recipes Of The Year

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Skinny Blueberry-Lemon Coffee Cake

What goes perfectly with your cozy mug of coffee? A gooey sweet slice of this low-fat, lower-calorie skinny blueberry lemon coffee cake, a recipe from FitSugar reader Whipped

When I was a kid, we’d get together with all of our neighborhood friends on the Fourth of July for a brunch party and one of my mom’s friends would always bring the best blueberry coffee cake. I’d scrape off all of the streusel first, then mash all of the blueberries and cake together and eat it with my hands . . . I said, “When I was a kid” . . . Alright?? It’s not gross. It was totally amazing.

This version has half the calories and a quarter of the fat . . . and all of the flavor and buttery streusel that I can’t live without. Plus it’s got a little extra flair with added almond paste and almond milk. Think moist blueberry almond cake with a hint of lemon, sprinkled in buttery almond streusel.

Ingredients for the Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/3 cup almond paste
2 tablespoons chilled butter, cut into small pieces
1 large egg
1 tablespoon lemon juice
3/4 cup almond milk
1 1/2 cups blueberries
2 teaspoons grated lemon rind

For the Topping

1/4 cup sugar
3 tablespoons sliced almonds, chopped
1 1/2 tablespoons butter, melted
1/2 teaspoon ground cinnamon


Preheat the oven to 350°F.

Combine the flour, baking powder, baking soda, and salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, almond paste, and 2 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add egg and lemon juice, beating well. Add the flour mixture and almond milk alternately to the sugar mixture, beginning and ending with the flour mixture.

Fold in the blueberries and rind. Spoon batter into a nine-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and remaining ingredients in a small bowl, tossing with a fork until moist. Sprinkle the topping evenly over the batter. Bake at 350°F for 35 minutes or until a wooden pick inserted in center comes out clean.

Cool in the pan on a wire rack.


Baked Crab Rangoon

Some of the best healthy recipes are ones that tweak indulgent mainstays, like this version of crab rangoon that uses low-fat cream cheese and is baked instead of deep-fried. A recipe from FitSugar reader Dara8182 whose treats are turned into 41-calorie bites!

I love making over traditional, unhealthy takeout recipes. I’ve never been a fan of crab rangoon, but I figured there has to be a better way to prepare these. So I thought about what I don’t like about the ones I’ve had. First, that they are deep fried, and second, that there is so little crab and too much cream cheese. With my new inspiration, I set out to makeover the traditional crab rangoon. Make them light and healthy while keeping the delicious flavors and texture associated with the unhealthy version.

Read on for more on how to make baked crab rangoon.

I am so happy to say these were a smashing success! I LOVED them. I couldn’t stop gobbling them up. I made 24, and Craig and I demolished them in 5 minutes. Here’s the best part: my skinny recipe has only 41 calories per rangoon! So you can enjoy this indulgence without racking up a ton of calories. These also can be made in only 15 minutes.

Nutrition Info
makes 24 rangoons
Per piece:
41 calories
1.1g fat
2.7g protein

24 wonton wrappers (I used Nasoya brand)
Olive oil cooking spray
8 oz lump crab meat
1 tsp Worcestershire sauce
2.5 tsp curry powder
1 tsp ground ginger
1/2 tsp cayenne pepper (optional)
1/2 cup reduced fat cream cheese
1/3 cup scallions, washed and thinly sliced


Preheat oven to 375

Spray mini muffin tin with olive oil spray

Push a wonton wrapper into each muffin tin

In a mixing bowl, combine crab, Worcestershire, curry, ginger and cayenne

Mix with a fork, breaking up large chunks of crab

Add cream cheese, mashing with a fork until fully incorporated

Using a teaspoon, spoon filling mixture into wontons

Fold ends of wonton wrapper over mixture, wet finger to seal

Bake for 10 minutes, until ends are slighly browned

Serve hot garnished with scallions

For visuals on the preparation of this recipe check out Dara’s blog, GenYFoodie


Vegan Peanut Butter Patties
By Anna Monette Roberts

Can’t wait for Girl Scout Cookie season? Satisfy your Tagalong cravings with these vegan peanut butter patties.

Forget about the partially hydrogenated palm oil and artificial flavors — this vegan peanut butter patty, inspired by the Girl Scout Tagalong classic, has all the buttery, peanut buttery, and chocolatey goodness of the original, minus the animal products and unpronounceable ingredients.

This recipe is definitely involved, but it’s a fun way to test your baking skills and make something you are truly proud of. Think of it this way — Girl Scout cookies only come out once a year, so make this your special annual treat.

While it’s not necessary to temper the chocolate, you’ll see that it gives the cookies a sheen and snap that’s attractive and delicious. Untempered chocolate will “bloom,” meaning the fat of the cocoa will rise to the top, creating a white, dull appearance (like the cookie on the left). If this happens to you, don’t worry! The cookies are still edible, so savor the efforts of your hard work.

Ingredients for the Cookies
2/3 cup Earth Balance buttery spread or coconut oil
3/4 cup sucanat or brown sugar
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt

For the Peanut Butter Filling:
1 1/2 cups unsweetened peanut butter
1/3 cup agave
1/2 teaspoon vanilla
1/8 teaspoon salt
1/2 cup soy milk powder, sifted

For the Chocolate Coating:
2 bags (4 cups) vegan, semisweet chocolate chips


A few notes on the recipe: If you aren’t a fan of Earth Balance, coconut oil will work just as well. Sucanat is dehydrated pure cane juice that preserves all the vitamins and nutrients from the sugar’s molasses. If you can’t find sucanat at the store, substitute brown sugar.

Soy milk powder is used here in place of powdered sugar to give the filling a drier, more workable texture. You can find it in many natural food stores. If you can’t find it, simply replace the soy milk powder and agave with 1/2 to 3/4 cup powdered sugar.

To make cookies: Preheat oven to 375 degrees F. In a large bowl, sift flours, baking powder, and salt.

In a stand mixer or in a large mixing bowl using a hand mixer, beat Earth Balance until whipped. Add the sucanat and cream with “butter” until smooth. Gradually beat in flour mixture until well combined.

Divide dough in half and wrap each half in saran wrap or wax paper for one hour in the fridge or freezer, or until dough is firm to touch.

When firm, remove dough from wrapping and roll out dough on a floured surface until it is 1/4 to 1/2-inch thick. Use a round biscuit cutter to cut into small round shapes. Use your thumb or a smaller round object to create a depression in the center of each cookie. Use a spatula to place cookies 1 inch apart on cookie sheets laid with parchment paper.

Bake 9-13 minutes, or until cookies are golden. Cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

To make peanut butter filling: Beat peanut “butter,” agave, vanilla, and salt together until well combined. Gradually add soy milk powder until mixture is dry but moldable. If mixture is too wet, add more milk powder until the right consistency is achieved.

To assemble patties: Scoop 1 to 1 1/2 teaspoon peanut butter mixture and form into a ball. Using your thumb, press mixture firmly into the depression of each cookie. Allow cookies to set while melting chocolate.

Temper chocolate chips using a traditional method, or for a quick temper, microwave chips in 30 second intervals at 50 percent power, stirring each time until 2/3 of the chips are melted.

Remove from microwave and stir until remaining chocolate is melted. Check temperature using an instant-read thermometer. Tempered chocolate is 88-91 degrees. If temperature is lower, microwave very briefly (5-10 seconds), stir, and continue to check temperature until it is at the correct tempering range.

Dunk each cookie into tempered chocolate until completely covered, remove with a fork, wiping off excess chocolate back into the bowl using a rubber spatula. Place cookie on parchment paper or silicone nonstick pad to set. Repeat until all cookies are covered. If tempered chocolate becomes cool, microwave very briefly (5-10 seconds) until it is at the tempering range once again.

Makes 3 dozen cookies (one cookie equals a serving).


Almond and Coconut Macaroons
From Martha Stewart Living

We enjoyed these almond and coconut macaroons for Passover, but they’d make a lovely, low-sugar treat for any occasion! This recipe results in a tasty cookie that’s easy to make, is fairly low in sugar, and contains a decent amount of protein and fiber. Macaroons are traditionally made solely with shredded coconut, but these contain chopped almonds as well for an interesting and additively crunchy texture. The only problem is these almond and coconut macaroons are so hard to resist, you’ll have trouble stopping at just one.


2/3 cup sugar
2 large egg whites
2 cups unsweetened shredded coconut
1/2 cup whole almonds
1 teaspoon pure vanilla extract (to be completely kosher for Passover, replace with 1 teaspoon lemon zest)


Preheat oven to 350°F. Line two baking sheets with a nonstick baking mat or parchment paper. If you don’t have those, spray cookie sheets with nonstick cooking spray.

Whisk together sugar and egg whites in a large bowl.

Chop the almonds in a food processor.

Add the almonds, shredded coconut, and vanilla (or lemon zest) to the egg whites and sugar mixture.

Form dough into 16 two-tablespoon mounds, and drop each onto sheet, two inches apart.

Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for five minutes. Transfer to wire racks, and let cool.

Makes 16 cookies.

Maple-Roasted Almonds

Just a few of these cinammon-dusted maple-roasted almonds will satisfy sugar cravings and grumbling stomachs alike from FitSugar readerCheesePlease. Almonds are really good for you. We all know that, so I try to always keep some around. Regular almonds are okay on their own, but I have learned they taste wayyyy better when you add a few healthy natural toppings. The first batch I tried I coated the almonds with just cinnamon and baked. Not so good. The second attempt, I added an egg white to the cinnamon and baked. Not so good either. Still hopped up on caffeine, I made a third attempt. This time I mixed pure all-natural maple syrup {maple makes everything more exciting} with cinnamon, coated the almonds and baked. These turned out sooo good. I recommend you try these out!


1 cup unsalted almonds
1 1/2 tbsp pure all natural maple syrup {don’t use Aunt Jemina!}
1/2 tsp of ground cinnamon
a pinch of salt


Preheat oven to 300 degrees.

In a small bowl, combine the maple syrup, cinnamon and pinch of salt with a fork/whisk.

Add almonds and coat them evenly.

Spread out almonds on a non-stick baking sheet and bake for 25 minutes, stirring every ten minutes.

Remove from oven and let cool. Store these in an airtight container/plastic bag for a healthy portable snack!



Rosemary Zucchini Bread

FitSugar reader berryhappybodies shared this recipe for a hearty rosemary zucchini bread. The bread makes a perfectly portable breakfast or snack. Plus, it contains no sugar or oil!

I’m in love with this bread, or maybe I’m in love with all the healthy foods we receive from our local farmers and our CSA plan. Either way it’s a win-win. My fridge is now stocked with so many healthy food options. This moist, delicious bread was created using zucchini, lemons, and rosemary from our box this week. Yum! The lemon zest combined with rosemary will lift your mood, even if it’s a rainy Spring day. Not to mention all the nutrients you get from this no-oil, no-sugar bread. No ideas for lunch? Have this with a little Greek yogurt, and you are good to go.


3 cups whole-wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons minced fresh rosemary
2 eggs
2 avocados
1 1/4 cups combo of honey, agave, and brown rice syrup
1 tablespoon fresh lemon zest
3 cups grated zucchini


Preheat oven to 350°F. Prepare two four-by-nine-inch loaf pans, either coating them with butter or spraying them with baking spray.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and rosemary.

Beat the eggs in a mixer (or by hand) until frothy. Beat in the avocados until combined, then add in honey, agave, and brown rice syrup. Continue beating until combined. Stir in the lemon zest and grated zucchini.

Add the dry ingredients to the wet, a third at a time, stirring after each incorporation.

Divide dough into two loaf pans. Bake for 25 to 35 minutes. Test after 25 minutes. If you gently press down on the surface of the loaf, it should bounce back, and a bamboo skewer inserted into the center should come out clean.

Remove from the oven. Let cool for a few minutes and then remove the loaves from their pans to cool on a rack.

Makes 16 slices.

Cinnamon Quinoa Bake 

This cinnamon quinoa bake is a great make-ahead breakfast option for cold Winter mornings. It’s a gluten-free recipe from FitSugar reader Gabysgfree.


2 1/2 cups quinoa, cooked and cooled
4 eggs, beaten
1/3 cup vanilla soy milk
1/3 cup maple syrup (optional)
1 teaspoon vanilla extract
1 tablespoon cinnamon


Yields nine to 12 bars

Preheat the oven to 375ºF and place the quinoa in a large mixing bowl. Line an 8-by-8-inch baking pan with lightly greased parchment.

In a small bowl, whisk together eggs, soy milk, vanilla extract, and cinnamon until thoroughly combined. Add maple syrup (if using) and whisk.

Add egg mixture to cooked and cooled quinoa. Stir with a large spoon to combine. Pour into the parchment-lined baking dish and spread it around to ensure that it’s even.

Bake for 20 to 25 minutes until set and golden.

Using parchment, remove bake from pan as soon as possible so that it doesn’t steam.

Cool completely and cut into squares.

Serve with a dollop of nut butter.


Paleo Blueberry Crumble

Did you hear about the Paleo Diet this year? Satisfy your sweet tooth without the need for grains or refined sugars with this Paleo Diet-approved blueberry crumble from FitSugar reader AllieNic.


2 pints minus one handful of blueberries
1 Tbsp raw honey
1/4 tsp ground ginger
1 Tbsp arrowroot
3 Tbsp lemon juice (about 1/2 lemon)
1 cup almond flour
1 cup unsweetened coconut flakes
1/2 cup sliced almonds
5 Medjool dates
1 tsp cinnamon
1/2 cup coconut oil


Preheat the oven to 375 F.

First, wash blueberries and extract a handful of blueberries from one of the pints. Shove this handful into pie hole. Add the remaining blueberries, lemon juice, honey arrowroot and ginger to a medium-sized mixing bowl and stir gently until the blueberries are covered.

Pour the blueberry mix into a glass baking dish — I used a pie pan and it worked wonderfully.

Pit and chop the dates into small pieces.

Combine all of the dry ingredients to another bowl — the almond flour, coconut flakes, sliced almonds, cinnamon and dates. Stir in the coconut oil — I like to soften it just a little before adding to give it that “crumble” texture.

Pour the crumble evenly over the blueberries and pop in the oven for 25 to 30 minutes — until the top is browned and the blueberries are bubbling.

Cool for 15 minutes to let the blueberries congeal a bit, and then serve!

Sweet Potato Pecan Casserole

From Ellie Krieger, Food Network

This Thanksgiving staple would work well for any festive Winter table, and cutting out the unnecessary fat and sugar in the traditional recipe saves major calories.
Traditional sweet potato casserole brings a pile of unnecessary sugar and fat to the table. Swapping out marshmallows for a warming cinnamon pecan crumble plays up the natural flavor of this sweet superfood — instead of covering it up! Weighing in under 210 calories, it’s a casserole you can enjoy a heaping scoop of without any unpalatable guilt.

The flavor is familiar, but this recipe is fresh, new, and easy to follow for this comforting side dish recipe.


5 medium sweet potatoes, peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/2 teaspoon Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Cooking spray


Preheat the oven to 350°F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover, and steam until tender, 20 to 25 minutes.

Transfer the potatoes to a bowl, and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans, and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

Serves 6.

Go to FitSugar for the rest of the 26 top recipes they served up in 2012.

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1 Comment

Filed under Diet, Healthy Snacks, Recipes, Weight Gain, Weight Loss

One response to “Healthy Sweet & Savory – Top Ten Recipes Of The Year

  1. Pingback: Bar Cookies | familyrecipebooks

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