Recipes

Apricot Honey Oat Bar Cookies

• 1-1/2 cups old-fashioned rolled oats (uncooked)
• 1/2 cup finely chopped dried apricots
• 1/2 cup honey
• 1/4 cup non-fat plain yogurt
• 2 large egg whites
• 2 tbsp. wheat germ
• 2 tbsp. flour
• 3 tbsp. margarine, melted
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla
• 1/4 tsp. salt

Preheat oven to 325 degreesF. Spray 8-inch square baking pan with non-stick cooking spray. In large bowl, combine all ingredients; mix to blend. Trun mixture out into prepared pan, smooth evenly. Bake until center is firm and edges are lightly browned, about 25 minutes. Cool and cut into 2-inch squares. Makes 8 servings (2 cookies each). Prep time: 20 minutes/Cook: 25 minutes

Nutrients Per Serving: 260 calories, 6.5 g fat (22% calories from fat) 0 mg cholesterol, 7.2 g protein, 45 g carbohydrates, 4.7 g dietary fiber, 145 mg sodium.

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Fruit Salad with Honey Lime Dressing

• 1/2 cup honey
• 1/2 cup lime juice pinch of nutmeg or cinnamon
• 1 quart sliced fruit (a combination of berries, apples, melon, etc.)

In blender or food processor, combine honey, juice and seasoning; blend until smooth. In medium bowl, toss fruit with dressing and chill until ready to serve. Makes 4 servings. Prep: 10 minutes

Nutrients Per Serving: 237 calories, 0.9 g fat (3% calories from fat), 0 mg cholesterol, 1.6 g protein, 61 g carbohydrates, 5.2 g dietary fiber, 10 mg sodium.

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Asian-Style Honey Vegetable Stir Fry

• 1/4 cup honey
• 1/4 cup prepared stir fry sauce
• 1/4-1/2 tsp. crushed red pepper flakes
• 4 tsp. peanut or vegetable oil
• 2 cups small broccoli florets
• 2 cups small mushrooms
• 1 small onion, cut into edges and separated, about 1-inch strips
• 1 medium carrot, cut diagonally into
• 1/3-inch slices

In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish. Makes 4 servings. Prep: 10 minutes/Cook: 5 minutes

Nutrients Per Serving: 168 calories, 4.9 g fat (24% from fat), 0 mg cholesterol, 2.6 g protein, 31 g carbohydrates, 3g dietary fiber, 74 mg sodium.

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Here's a Honey of an Idea Substitute honey for other sweeteners in your favorite baked goods - such as muffins, breads, rolls and scones. They'll come out moist and golden-hued, and stay fresher longer. When baking with honey, just follow these simple tips: Substitute honey for up to half of the sugar in the recipe. With a little experimentation, honey can replace all the sugar in some recipes. Reduce the liquid in the recipe by 1/4 cup for each cup of honey used. Add 1/2 teaspoon baking soda for each cup of honey used. Reduce oven temperature by 25 degreesF to prevent over-browning. Because of its high fructose content, honey has a higher sweetening power than sugar. This means you can use less honey than sugar to achieve the desired sweetness. When measuring honey, keep in mind that one 12-ounce jar of honey equals a standard measuring cup. For easy removal, coat the measuring cup with vegetable oil or non-stick cooking spray before measuring or rinse cup with hot, running water.

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