December 12th is Gingerbread House Day. Are you ready to celebrate? Take a look at this Thin-gerbread Men recipe courtesy of www.hungry-girl.com
Ingredients:
One 14.5-oz. package gingerbread cake and cookie mix
1 cup Fiber One bran cereal (original)
1/2 cup canned pure pumpkin
2 tbsp. whole-wheat flour (for dusting)
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. baking powder
3 no-calorie sweetener packets (like Splenda)
dash salt
Directions:
Preheat oven to 375 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.
Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.
Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.
Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.
Bake in the oven for about 10 minutes, until edges are firm.
Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!
MAKES 32 SERVINGS
PER SERVING (1 cookie): 59 calories, 1.25g fat, 98mg sodium, 11.5g carbs, 1g fiber, 4.5g sugars, 0.5g protein
Ingredients:
One 14.5-oz. package gingerbread cake and cookie mix
1 cup Fiber One bran cereal (original)
1/2 cup canned pure pumpkin
2 tbsp. whole-wheat flour (for dusting)
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp. baking powder
3 no-calorie sweetener packets (like Splenda)
dash salt
Directions:
Preheat oven to 375 degrees.
In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a medium bowl.
To the bowl, add all ingredients except for the flour and pumpkin. Stir well and set aside. In a separate small bowl, combine pumpkin with 1/4 cup warm water. Mix well.
Add pumpkin mixture to the medium bowl. Stir until blended. (This may take a while -- you'll get there!) Once combined, use your hands to knead dough into two balls.
Line two extra-large baking sheets with parchment paper. Prepare a dry surface by dusting it with some of the flour. Dust a rolling pin with the flour, as well.
Roll out one dough ball on the floured surface, forming a square about 10 inches by 10 inches.
Using a 3-inch gingerbread-man cookie cutter, cut 16 cookies. (You'll probably have to re-roll the trimmings to cut the last few cookies.) Transfer cookies to one of the baking sheets. Repeat with the other dough ball, for a total of 32 cookies. Using a toothpick, "carve" little eyes and smiles into the cookies.
Bake in the oven for about 10 minutes, until edges are firm.
Let cool for a minute or two before removing cookies from the baking sheet. Then let cool completely. Enjoy (just not all at once)!
MAKES 32 SERVINGS
PER SERVING (1 cookie): 59 calories, 1.25g fat, 98mg sodium, 11.5g carbs, 1g fiber, 4.5g sugars, 0.5g protein
ENJOY!
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