Low Cal Rhubarb
Try a healthier-rhubarb-recipe in a variety of unsweetened- rhubarb-choices to sample.
A low-fat-rhubarb recipe immediately makes me think of one
thing. Tasteless. But it shouldn't.
Sometime ago, I was quite involved with low-fat baking. I discovered that many of the ingredients we use everyday for sugar and butter are automatically replaced by pureed fruits and honey and yogurts.
Pureed prunes took the place of butter in many cases. Yogurt was
used frequently as the missing "fat" or butter also. It was what
gave the recipe the moisture. No prunes here though.
Unsweetened applesauce was used in the same capacity as the yogurt. Again, it gave the dessert the moisture and a tart taste.
Concentrated juices are also frequently used as sweeteners to replace that sugar fix we crave so often.
Those with a diabetic condition however still had to watch the amounts of concentrates they used. There were still limits!
Am I still into low-fat baking? No. The reason is simple. In addition to enjoying so many fruity desserts, I love chocolate.
And, I was on a mission.
I was searching for the ultimate chocolate dessert that would
be low-fat or better yet, fat-free. I could eat as much as I wanted and never gain an ounce.
I never found it, and no matter how much I tried, the chocolate and pureed prunes combination just didn't do it for me.
I honestly though enjoyed the muffins and the squares. They didn't have prunes in them and I'm sure that helped. As for taste, they wereloaded with taste. It was a different kind of sweetness but they were quite ok. I didn't seem to notice the low-fat replacement ingredients.
The spices seemed spicier. And I had more energy for sure. wasn't so tired all of the time.
I am not a Doctor, but I don't have to be one to know that less sugar and less fat is better for all of us no matter what our physique.
These recipes have been reduced in sugars and fats, and I think that is a good start to any healthier-rhubarb-recipe you might wish to try.
A HEALTHIER-RHUBARB-RECIPE FOR SUGAR-FREE PIE
2 1/2 cups of diced sweet apples
4 cups of chopped rhubarb
1 tsp. cinnamon
1 tsp. nutmeg
1 1/2 tblsp. orange zest
1/3 cup concentrated apple juice
1/4 cup flour
Mix the rhubarb and apples together and place in a single pie crust.
Combine the rest of the ingredients and sprinkle over the pie.
Dot with 1 1/2 tblsp. butter.
Cover with pastry lattice strips.
Bake at 400F for approximately 12 - 15 minutes.
Reduce heat to 350F and bake for 30 - 40 minutes or until top starts to brown and juices bubble.
Tip - Apples, lemons, and oranges all combine well with
rhubarb in any recipe, especially pies and muffins.
A HEALTHIER-RHUBARB-RECIPE FOR MUFFINS
1 cup finely chopped rhubarb
1/4 cup sugar
1 tblsp. baking powder
1/2 tsp. ground cinnamon
1/2 cup nonfat (skim) milk
1/2 cup whole wheat flour
2 tblsp. light vegetable oil
1/4 cup chopped walnuts
Combine milk, egg and oil. Add the rest of the ingredients. Mix until moistened. Spoon into muffin cups or lightly oiled muffin tins. Bake at 350F for 25 minutes.
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Healthy Recipes For Your Family
A HEALTHIER-RHUBARB-RECIPE FOR LOW-FAT PUDDING
2 cups chopped rhubarb
1/2 cup sugar
1/8 tsp. anise seeds
1/3 cup raisins
2/3 cup skim milk
3/4 cup flour
1/2 tblsp. butter
1 tblsp. corn oil
4 egg whites
Cover the rhubarb with boiling water. Drain and mix in the sugar and anise seeds.
Heat the corn oil and butter in a 1 quart dish. Place in a preheated oven set at 425. The mixture should simmer but do not let it brown.
Beat egg whites gently, and beat in the milk and flour. Pour this into the hot dish. Sprinkle with rhubarb mixture. Bake for 20 minutes.
Separately, melt 1 tblsp. butter and add 2 tblsp. brown sugar. When it has thickened or cooked like a syrup, pour over the top of the pudding. This can be served with a low-fat frozen yogurt.
FIBER AND NUTRIENT RICH RHUBARB MUFFINS WITH PECANS
1 cup whole wheat flour
1 cup all purpose flour
1/2 cup sugar
2 tblsp. canola oil
pinch of salt
2 egg whites
1/2 cup unsweetened orange juice
3 tblsp. unsweetened apple sauce
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3 tsp. orange zest
1 1/2 cup finely diced rhubarb
2 tblsp. crushed pecans
Mix the dry ingredients separately.
With an electric mixer, blend the oil, applesauce, orange zest and orange juice. Add to the dry mixture and gently mix. Stir in the rhubarb.
Spoon the batter into muffin cups (12) to approximately 3/4 full. Sprinkle tops with pecans. Bake at 350F for 30 minutes.
A HEALTHIER-RHUBARB-RECIPE WITH YOGURT
1/3 cup plain low-fat yogurt
2 tblsp. orange juice
1 tsp. vanilla
2 1/2 tblsp. sugar
2 1/2 cups stewed rhubarb
Puree the rhubarb in a processor until smooth.
Add the sugar, orange juice, vanilla and yogurt. Pour into a suitable freezer container and freeze for 4 hours. Stir again and return to the freezer for overnight.
Remember, stewed rhubarb can be made with alot less sugar than usually called for. Pour it over breakfast items like waffles or pancakes. This is definately a healthier-rhubarb-recipe to use for breakfast.
Just because you are trying to maintain a healthier lifestyle, doesn't mean you have to give up some of your favorite desserts. It doesn't mean you have
to stop baking the treats we all like to enjoy.
There are substitutes for some of those fattier ingredients that can be used when baking and still have basically the same taste. These substitutes can be used as an everyday guide whether you are baking a healthier-rhubarb-recipe or any kind of dish.
A regular pie-crust can be substituted with a graham cracker crumb crust.
Butter can be replaced by a light margarine in many cases.
Whole milk can be replaced by fat free or at least 1 or 2 percent milk.
Dried fruit can replace chocolate. Carob chips can be used also.
Use a light or fat free sour cream instead of the regular sour cream.
Try to use fat free yogurt and real fruit instead of fruit-flavored yogurt. And by the way, yogurt can always replace sour cream.
Fruits that are canned in water or natural juice should be used instead of fruit canned in sweet syrup. Real pureed fruits are an even better choice in regular baking.
Splenda is a great choice to replace sugar.
Cut the amount of required nuts in half always!! And like coconut, they should be toasted before using.
Egg substitute and egg whites (2 per real egg) can replace a whole egg.
Whole wheat flour is always the better choice over white flour.
Fat free whipped cream should be used rather than regular whipping cream.
These are some simple but common-sense choices to make when substituting. They won't be to everyone's taste exactly, but
every little bit helps!
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RHUBARB STRAWBERRY JELLY
6 stalks rhubarb
1 package Diet strawberry gelatin
1 cup sliced strawberries
1/3 cup water
4 Equal packets (artificial sweetener)
Combine chopped rhubarb and water in a saucepan. Simmer on low heat covered for approximately 15 or 20 minutes. Add the strawberries and the gelatin and remove from the heat.
Let cool and stir in the Equal. Pour into sterilized jars and keep refrigerated.
This healthier-rhubarb-recipe for jelly has been deemed appropriate for those with a diabetic condition. Please consult your Doctor or Dietician as necessary to be sure it is suited to
you and your situation.
This recipe without the gelatin, also serves as a basic
HEALTHIER-RHUBARB-RECIPE FOR LOW-FAT RHUBARB CAKE
2 cups chopped rhubarb
1 egg white
1 tsp. vanilla
1/3 cup apple sauce
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. cinnamon or nutmeg
1 cup soured milk or buttermilk
2 cups flour
Combine all ingredients, creaming butter and sugars first. Pour into a 13 x 9 baking dish. Sprinkle top with cinnamon and a bit more sugar if you wish. Bake at 350F for 35 - 40 minutes.
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HEALTHIER-RHUBARB-RECIPE FOR TORTE
1/2 cup butter
1 cup flour
4 tblsp. icing sugar
1 1/2 c. sugar twin
1/4 cup. flour
1 tsp. baking powder
3 cups chopped rhubarb
Make the crust first by combining 1 cup flour, salt and icing sugar together. Place into a 12 x 7 cake pan, patting down evenly. Bake at 350F for 12 minutes. Remove and let cool.
For the filling, combine the sugar twin, eggs, rhubarb, baking
powder, 1/4 cup flour and salt. Spread filling over the crust
and bake at 375F for 30 minutes.
A Calorie Counter Chart
that you can print and keep with you at all times can help if you are concerned about counting calories.
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