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Oat-Topped Fig Muffins

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Yield:  12 muffins (serving size: 1 muffin)                     Ingredients 1 1/2 cups   all-purpose flour (about 6 3/4 ounces) 1 cup   whole wheat pastry flour (about 5 1/8 ounces) 1/2 cup   sugar 1 teaspoon   baking powder 1 teaspoon   baking soda 1/2 teaspoon   salt 1 1/2 cups   low-fat buttermilk 1 1/4 cups   chopped dried figs 2 tablespoons   canola oil 1 teaspoon   vanilla extract 1  large egg Cooking spray 1/3 cup   packed brown sugar 1/4 cup   quick-cooking oats 1 tablespoon   butter, melted Preparation Preheat oven to 400°. Lightly spoon flours into measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Place buttermilk, figs, oil, vanilla, and egg in a food processor; process until well blended. Add fig mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray. Combine brow

Greek Yogurt, Chocolate, Walnut, and Wild Blueberry Parfaits

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Yield:  4 servings                  Ingredients 1/2 cup   fresh or frozen blueberries, thawed 2 cups   nonfat Greek-style yogurt 2 1/2 tablespoons   mini dark-chocolate chips 1/2 cup   oat granola Chopped walnuts Preparation Spoon 1 tablespoon fresh or frozen blueberries, thawed, into each of 4 parfait glasses. Spoon 1/4 cup nonfat Greek-style yogurt over berries in each glass, then top each with 1 teaspoon mini dark-chocolate chips, 1 tablespoon oat granola, and a sprinkling of chopped walnuts. Add another layer of the berries, yogurt, chocolate, walnuts, and granola to each glass; serve. Nutritional Information Calories per serving: 180 Saturated fat per serving: 2g Monounsaturated fat per serving: 2g Polyunsaturated fat per serving: 2g Fat per serving: 7g Cholesterol per serving: 0mg Protein per serving: 12g Carbohydrates per serving: 20g Sugars per serving: 13g Fiber per serving: 2g Iron per serving: 1mg Sodium per serving: 64mg Calcium per ser

Mini Whoopie Pies

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Prep Time:  15 minutes Cook Time:  10 minutes Yield:  Makes 16 servings (serving size: 1 whoopie pie)                      Ingredients COOKIES: 1 1/2 cups   all-purpose flour, spooned and leveled 2/3 cup   unsweetened cocoa powder (not Dutch-processed) 1 1/2 teaspoons   baking powder 1/2 teaspoon   sea salt or table salt 1 cup   unsweetened applesauce 1/3 cup   vegetable oil 1  large egg 1/2 cup   granulated sugar 1/4 cup   agave nectar 1 teaspoon   instant espresso powder, dissolved in 1 teaspoon warm water 1 teaspoon   pure vanilla extract FILLING: 2/3 cup   marshmallow crème 1/4 cup   (1/2 stick) unsalted butter, softened 1/2 cup   powdered sugar 1/2 teaspoon   pure vanilla extract Preparation 1. To make cookies: Preheat oven to 350°. In a medium bowl, combine flour and next 3 ingredients (through salt); stir well with whisk until there are no lumps. In a separate bowl, combine applesauce and next 6 ingredients (through vanilla); stir well with whis

Grapefruit and Avocado Salad With Seared Salmon

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Prep Time:  10 minutes Cook Time:  7 minutes Total Time:  17 minutes Yield:  Makes 4 servings (serving size: 2 1/2 cups salad and 3 ounces salmon)                   Ingredients 1  large grapefruit 2  large bunches arugula, stems removed (10 cups) 1  ripe avocado, pitted and sliced 2 tablespoons   fresh lemon juice 2 tablespoons   olive oil 1/2 teaspoon   kosher salt, divided 1/2 teaspoon   freshly ground black pepper, divided Cooking spray 3  (5-ounce) wild salmon fillets (skin on) 1/4 cup   toasted walnuts, roughly chopped Preparation 1. Peel and segment grapefruit with a sharp knife on a cutting board; reserve juice in a bowl. Toss grapefruit segments and juices with arugula and avocado; divide salad among 4 serving plates. In a small bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper. 2. Sprinkle remaining salt and pepper over both sides of salmon. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ad

Hearts of Palm, Black Bean, and Orange Salad

Yield:  serves 6 (serving size: 1 1/2 cups) Ingredients Vinaigrette: 1  (11-ounce) can mandarin oranges in light syrup, undrained 2 tablespoons   extra-virgin olive oil 2 tablespoons   white wine vinegar 1/2 teaspoon   salt 1/2 teaspoon   ground coriander seeds 1/8 teaspoon   ground red pepper Salad: 10 cup   romaine lettuce (about 3 heads), torn 1  (15-ounce) can black beans, rinsed and drained 1  (14-ounce) can hearts of palm, drained Preparation To prepare the vinaigrette, drain oranges in a colander over a large bowl, reserving 1/4 cup syrup. Discard remaining syrup. Combine 1/4 cup syrup, oil, and next 4 ingredients (white wine vinegar through pepper) in a small bowl; stir with a whisk until blended. To prepare the salad, place oranges, lettuce, beans, and hearts of palm in a large bowl; drizzle with vinaigrette. Toss gently to coat.

Mariska's Joyful Heart Fudge Chip Muffins

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Yield:  Makes 8 muffins (serving size: 1 muffin)                   Ingredients Cooking spray 1 cup   applesauce 1 teaspoon   canola oil 1/2 cup   turbinado sugar 1 teaspoon   vanilla extract 1/4 teaspoon   almond extract 3/4 cup   oat flour 1/3 cup   unsweetened cocoa 2 teaspoons   baking powder 1/2 teaspoon   baking soda 1/2 teaspoon   salt 1/8 teaspoon   ground cinnamon 1/2 cup   semisweet dairy- and gluten-free chocolate chips (such as Sunspire) Powdered sugar (optional) Preparation 1. Preheat oven to 350°. Place 8 paper liners in muffin tin; coat with cooking spray. 2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips. 3. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch. 4. Cool slightly. Top with powdered sugar, i

Garlicky Spinach Dip with Hearts of Palm

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Yield:  22 servings (serving size: about 1/4 cup dip and 8 chips)        Ingredients Chips: 22  (6-inch) corn tortillas, each cut into 8 wedges Cooking spray 1 teaspoon   salt Dip: 1 1/4 cups   (5 ounces) shredded part-skim mozzarella cheese 1/2 cup   (2 ounces) grated Asiago cheese, divided 1/2 cup   fat-free sour cream 1 tablespoon   minced fresh garlic 1  (14-ounce) can hearts of palm, drained and chopped 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry 1  (8-ounce) block fat-free cream cheese, softened 1  (6.5-ounce) tub light garlic-and-herbs spreadable cheese (such as Alouette Light) Preparation Preheat oven to 375°. To prepare chips, arrange tortilla wedges in a single layer on baking sheets coated with cooking spray. Lightly coat wedges with cooking spray; sprinkle evenly with salt. Bake at 375° for 15 minutes or until wedges are crisp and lightly browned. Reduce oven temperature to 350°. To prepare dip, combine