Healthy Foodie Gifts

I am a huge fan of DIY (do it yourself) gifts around the holidays, especially if it includes something sweet. But I often wonder if what seems like a delicious treat might actually be a nutrition nightmare. I asked our resident experts from the Cooper Clinic Nutrition Department to share some of their favorite holiday foodie gifts.

Dutch Apple Crumble as a Gift
Ingredients
1/3 c. brown sugar, firmly packed
3/4 c. sugar, divided use
1/8 tsp. salt
1/2 tsp. cinnamon, divided use
1 c. flour
1/4 tsp. baking soda
1 (1 c.) container or bag
1 (2 c.) container or bag
6 apples
1 pastry blender (optional)
1 9-inch pie plate
1 decorative kitchen towel

1. Combine brown sugar, 1/4 c up sugar, salt and 1/4  teaspoon cinnamon; place into small container or bag.
2. Combine flour, 1/2 cup sugar, baking soda and 1/4 teaspoon cinnamon; place into larger container or bag.
3. Arrange two containers/bags, apples, pastry blender and recipe at right in pie plat. Tie towel over middle, allowing ingredients to show. Attach recipe.

Cooking Directions
Ingredients
Dutch Apple Crumble Kit
Nonstick vegetable cooking spray
1/4 c. margarine
Nonfat vanilla frozen yogurt (optional)

1. Toss apples with ingredients in small container.
2. Place into pie pan that has been coated with cooking spray.
3. Cut margarine into ingredients in larger container until mixture resembles cornmeal, using a pastry blender or food processor.
4. Sprinkle this mixture over apples, patting lightly with fingers.
5. Bake at 350 degrees for 60 minutes (You may want to place a cookie sheet under the pie pan just in case juices boil over. 
6. Allow to cool
7. Top with nonfat vanilla frozen yogurt, if desired.

Yield: 8 servings

Per Serving:

249 cal, 6 gm fat, 2 gm pro, 49 gm carb, 0 mg chol, 129 mg sodium, 2 gm dietary fiber

Hot Fudge Pudding Cake as a Gift

Ingredients

1 1/4 c. sugar, divided use

1 c. flour

7 T. cocoa powder, divided use

2 tsp. baking powder

1/4 tsp. salt

1/2 c. brown sugar, firmly packed

1 (2 c.) bag or container

1 (1 1/2 c.) bag or container

1 decorative container or basket

1. In a medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa powder, baking powder and salt. Pour into larger back or container.
2. In a small bowl, combine remaining 1/2 cup sugar, brown sugar and remaining 4 tablespoons of cocoa powder. Pour into smaller bag or container. 
3. Place both bags in a decorative container or basket and attach recipe at right. 

Cooking Directions
Ingredients
1 Hot Fudge Pudding Cake Kit
1/2 c. skim milk
1/3 c. margarine, melted
1/2 tsp. vanilla extract
1 1/4 c. hot water
Cool Whip Lite (optional)

1. Pour contents of larger bag into a bowl. Blend in skim milk, margarine and vanilla extract; beat until smooth. 
2. Pour batter mixture into a 9x9-inch pan.
3. Sprinkle mixture of smaller bag evenly over batter.
4. Pour hot water over top; do not stir.
5. Bake at 350 degrees for 40 minutes, or until center is almost set.
6. Let stand 15 minutes.
7. Spoon into dessert dishes, spooning sauce from bottom of pan over top.
8. Garnish with Cool Whip Lite, if desired.

Yield: 9 servings

Per Serving:

276 cal, 7 gm fat, 2 gm pro, 52 gm carb, 0 gm chol, 258 gm sodium, 2 gm dietary fiber

Seasoned Nuts
Ingredients:
2 c. pecans
1 c. shelled pistachios
2 c. almonds
1/2 tsp. coriander
1/2 tsp. cumin
2 T. trans-fat free margarine
2 T. brown sugar
2 T. Worcestershire sauce
2 tsp. sea salt or to taste

1. Preheat oven to 325 degrees
2. Place nuts on baking sheet (with rim). Mix nuts every 10 minutes or so.
3. Additionally, in a small sauce pan over low heat, add spices and brown sugar, Worcestershire and butter. Stir until dissolved. 
4. Drizzle sauce over nuts until well coated. 
5. Cool completely.

Makes 5 cups.

Recipes courtesy of Patty Kirk, RD, LD, Co-Director of the Nutrition Department at Cooper Clinic, and Meridan Zerner, MS, RD, CSSD, LD, Registered Dietitian, Cooper Clinic Nutrition Department.