If you are like me, you buy bananas and before they are all eaten, they start to turn brown. I simply throw mine in the freezer for use in smoothies or quick breads. Today I was looking in my freezer and realized—it’s time to make something with all those bananas. I know several people on my gift list that could use some homemade holiday cheer. In my quest for keeping the holidays healthy, I searched for a banana bread recipe that reduced the fat content of the bread. I found two recipes on the EatingWell web page that I combined and then added some dried fruit to boost the health value. Both recipes greatly reduced the oil/butter content, but I liked the flavor content of the following recipe, plus the idea of using the brewed coffee for moisture. The dried fruit, nuts and chocolate really add a special flavor to this easy to make bread.

2 /3 cup packed brown sugar
1 /3 cup hot, strong brewed coffee
1- 1 /2 cups mashed overripe bananas (about 4)
2 eggs
3 Tbsp canola oil
1 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1- 1 /2 tsp baking powder
1 tsp cinnamon
1 /2 tsp ground ginger
1 /2 tsp salt
1 /4 tsp baking soda
1 /2 cup chopped walnuts, extra for topping if desired
1 /2 cup mini chocolate chips
1 /2 cup diced Brownwood Dried Tart Cherries
Or
1 /2 cup chopped pecans, extra for topping if desired
1 /2 cup Brownwood Dried Wild Blueberries

Pan options:
1 large loaf (9 by 5-inch pan)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Preheat oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan.
For muffins Preheat oven to 400. Lightly oil muffin tin, or if using paper baking cups, lightly spray with canola cooking spray.

Dissolve brown sugar in coffee in a bowl. Stir in bananas. Whisk together eggs, oil and vanilla in a separate bowl. Add the banana mixture. In a large bowl whisk together flours, baking powder, cinnamon, ginger, salt and baking soda. Mix in dried fruit and nuts. Add the banana mixture and stir just until combined. Avoid over-stirring.

Pour into the prepared loaf pan or over muffin tin. Sprinkle top with nuts, if desired. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes for loaf pan; or 20-25 minutes for muffins. Let cool in the pan on a rack for 10 minutes. Invert the loaf onto a rack and let cool completely; or remove muffins from tin.

Wrap in decorative cellophane, tie with a ribbon. You can store these for up to 2 days in an airtight container or freeze for up to one month.

Yield: One loaf or 12 muffins

We have been told Breakfast is the most important meal of the day, so begin with this nutty breakfast shake. It is simple to make and healthy for an on-the-go start to your day.

Ingredients:
1 – 2 Tbsp  FruitFast Wonderful Pomegranate Juice Concentrate (Place 1 to 2 Tbsp concentrate in a measuring cup – fill with water to make 1/2 cup) or
2 Tbsp FruitFast Wonderful Pomegranate Liquid Fruit Supplement
3/4 cup soymilk or regular low-fat milk
2 ice cubes
1 banana, peeled and broken into chunks
2 Tbsp slivered or sliced almonds
1 Tbsp Flaxseeds
1 teaspoon honey or to taste
Directions:
In a blender combine the pomegranate juice or Pomegranate Liquid Fruit Supplement with milk, ice cubes, banana, almonds, flaxseeds and honey to taste. Cover and blend on high speed for 30 seconds.
Pour into 2 tall glasses and serve immediately.

Stir dried cherries and blueberries into your favorite hot cereal. Even an on-the-go packet of instant oatmeal gets a big nutritional (and taste) boost from a handful of cherries, blueberries and strawberries.

Ingredients:
2 cups low-fat milk
1 /4 teaspoon salt
1 cup old-fashioned rolled oats
2 /3 cup mixed dried blueberries, strawberries and cherries

(Check out Brownwood Acres dried red tart cherries, Brownwood Acres dried wild blueberries)
1 /8 teaspoon ground cinnamon
2 teaspoons packed brown sugar
1 /2 cup low-fat milk
4 teaspoons chopped toasted pecans or walnuts (optional)*

Directions:
Bring 2 cups milk and the salt to boil in a medium saucepan. Stir in dried oats; then stir in dried berries and cherries and cinnamon. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. To serve, spoon oatmeal into bowls. Pour 2 tablespoons milk over each serving. Sprinkle with brown sugar and, if desired, nuts.

Makes 4 (1 /2-cup) servings.

*To toast nuts: Preheat oven to 350 degrees Fahrenheit. Spread nuts in a single layer in a baking pan. Bake about 8 minutes or until lightly toasted. Cool nuts before chopping.

This great fish recipe from Prevention magazine’s Flat Belly Diet, is beautifully paired with these Carrots with Character for a truly healthy meal.

FRITTATA WITH SMOKED SALMON and SCALLIONS

Ingredients:
2 tsp extra virgin olive oil
6 scallions (whites and 2” of green), trimmed and chopped
6 egg whites
4 eggs
1 /4 cup cold water
1 /2 tsp dried tarragon or finely chopped fresh tarragon
2 oz. thinly sliced smoked salmon, cut into 1” wide pieces
3 /4 cup black olive tapenade

Directions:
Preheat oven to 350 degrees. Heat a heavy 8” oven-proof sauté pan over medium heat for 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring occasionally for 2 minutes or until soft.

Combine egg whites, eggs, water, tarragon and salt in a medium bowl and whisk to blend. Season with fresh ground pepper. Pour mixture into the sauté pan and lay salmon on top. Cook, stirring occasionally for 2 minutes or until partially set. Transfer the pan to the preheated oven and cook 12 to 14 minutes, or until firm, golden, and puffed. Remove from the oven and use a spatula to release the frittata from the pan and slide onto serving platter. Serve with 2 Tbsp of the black olive tapenade.

Yield: 6 servings

For a great breakfast serve with 1 cup fat-free or low-fat plain yogurt with _ cup fresh or frozen (thawed) dark sweet cherries. Top yogurt with 1/2 cup toasted whole oats, or add this delicious carrot recipe.

This recipe becomes an elegant dinner when combined with these:

CARROTS WITH CHARACTER

Plain carrots become an elegant side dish with cherries, nutmeg and ginger.
Ingredients:
1 pound carrots, peeled and sliced (or one l-lb package whole baby carrots)
1 /2 cup FruitFast dried tart cherries
3 Tbsp maple syrup
2 Tbsp margarine
1 /2 tsp ground nutmeg
1 /4 tsp ground ginger

Directions:
Cook carrots in water in a covered saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg and ginger to cooked carrots in a 2-quart saucepan. Cook, stirring occasionally, over medium heat, until the mixture is hot and bubbly.

Makes 6 (1/2 cup) portions.

This sweet treat for breakfast  – or any other meal for that matter – will give you a berry good and healthy start to your day.  You will be making this one again.  Enjoy!

1 cup fresh strawberries
1 banana sliced
1 /4 cup fresh blueberries or black raspberries
1/4 tsp grated lemon peel
1 Tbsp fresh lemon juice
2 Tbsp  FruitFast Mixed Berry Liquid Fruit Supplement
4 eggs (beaten) or 1 cup egg substitute
1/4 tsp salt
2 Tbsp butter, divided

Combine the strawberries, banana, blueberries (or raspberries), FruitFast Mixed Berry Liquid, lemon peel and juice in a medium bowl.  Cover and set aside.   Combine the eggs (or egg substitute) and salt in a small bowl.   Over medium heat, melt 1 Tbsp margarine in 8″ omelet pan or skillet until just hot enough to sizzle a drop of water.  Pour half of egg mixture into the skillet.

Mixture should set at the edges at once.  With back of a large spatula, carefully push cooked portions of edges toward center so that uncooked portions  pour underneath.  Slide the pan rapidly back and forth over the  heat to keep mixture in motion.  While top is still moist looking, spoon 1/2 cup fruit mixture over half of the omelet.  With the spatula, fold the omelet in half and  turn onto heated platter.  Keep warm.  Repeat with remaining butter, egg and fruit mixture.

Yield:  Two servings

Add a mixture of dried cherries, cranberries and blueberries to baked goods, such as these quick scones, for a triple hit of antioxidant power.

Ingredients:
1 1/2 cups unbleached, all-purpose flour
1/2 cup whole wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons chilled butter, cut into tiny pieces
1/3 cup dried tart cherries, chopped
1/3 cup dried cranberries, chopped
1/4 cup dried wild blueberries
1 egg, beaten
1/2 cup buttermilk
2 teaspoons finely shredded orange peel
1 teaspoon vanilla extract
2 to 3 teaspoons unbleached, all-purpose flour
1 egg white, beaten

Glaze:
1/2 cup powdered sugar
1 tablespoon orange juice concentrate diluted with 1/2 teaspoon water
1/2 teaspoon orange extract
1/4 to 1 teaspoon water

Directions:
Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, stir together 1 1/2 cups all-purpose and the whole wheat flours, sugar, baking powder, baking soda, and salt. Cut in butter with a pastry blender until mixture is the consistency of course cornmeal. Stir in cherries, cranberries, and blueberries. Set aside.

In a small bowl, stir together egg, buttermilk, orange peel, and vanilla. Make a well in center of flour mixture and pour in buttermilk mixture. Using a fork, stir just until flour mixture is moistened. (Do not over mix.)

Turn dough onto a lightly floured surface and knead 10 to 12 times with floured hands. Place dough on sprayed baking sheet. Sprinkle with as much of the 2 to 3 teaspoons of flour as necessary, and pat into a 9″ round. Cut through to form 8 wedges, but leave in a circle.

Brush the beaten egg white over the tops of the wedges with a pastry brush. Bake at 350 degrees for 20 to 25 minutes or until golden brown and cooked through. Remove from oven and re-cut wedges. Cool scones on baking sheet for 5 minutes. Remove scones from baking sheet and cool on wire rack.

Glaze:
In a small bowl, stir together powdered sugar, orange juice-water mixture, and orange extract. Stir in enough or the water to make of desired drizzling consistency.

Drizzle glaze over cooled scones.

Makes 8 scones.

Nutrition Info:
Nutrition Facts per scone: 352 calories, 9 g total fat, 5 g sat fat, 0 g trans fat, 53 g carbohydrate 46 mg cholesterol, 6 g protein, 2 g fiber, 259 mg sodium; Daily Values: 10% vitamin A, 6% vitamin C, 10% calcium, 10% iron

Add frozen cherries or dried cherries to traditional muffin, scone or quick bread recipes for a super fruit treat.

Ingredients:
1 cup frozen tart cherries
2 teaspoons unbleached, all-purpose flour
1 3/4 cups unbleached, all-purpose flour
3 tablespoons SPLENDA® white sugar blend for baking
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup lowfat milk
1/4 cup refrigerated pasteurized egg product
4 tablespoons butter, melted and cooled
1 tablespoon finely shredded lime peel
1 tablespoon fresh lime juice

Glaze:
1/2 cup powdered sugar
1/2 teaspoon finely shredded lime peel
2 to 4 teaspoons fresh lime juice

Directions:
Preheat oven to 400 degrees F. Coat a 12-muffin tin with cooking spray.

Finely chop frozen cherries. Place chopped cherries in a small bowl and toss with 2 teaspoons flour. Do not thaw frozen chopped cherries. Place cherries in freezer until needed.

In a medium bowl, stir together 1 3/4 cups flour, the Splenda®, baking powder, and salt. Set aside.

In another small bowl, stir together milk, egg product, butter, 1 tablespoon lime peel, and 1 tablespoon lime juice. Make a well in center of flour mixture and pour in milk mixture. Stir just until flour mixture is partially moistened. Add frozen chopped cherries and stir just until moistened. (Do not over mix.) Divide batter equally between the 12 muffin cups.

Bake at 400 degrees F for 20 minutes, or until golden brown and wooden toothpick inserted into center comes out clean. Cool muffins in pan for 5 minutes. Remove muffins from pan and slightly cool on wire rack.

Glaze:
In a small bowl, stir together powdered sugar, 1/2 teaspoon lime peel, and enough of the 2 to 4 teaspoons lime juice to make of desired drizzling consistency.

Drizzle glaze over muffins and serve muffins slightly warm.

Makes 12 muffins.

Nutrition Info:
Nutrition Facts per muffin: 133 calories, 4 g total fat, 3 g sat fat, 0 g trans fat, 21 g carbohydrate, 29 mg cholesterol, 3 g protein, 0 g fiber, 134 mg sodium; Daily Values 4% vitamin A, 2% vitamin C, 6% calcium, 6% iron

Ingredients:
4 large or 8 small ice cubes
1 1/2 cups frozen tart cherries
1 large banana, cut into 1-inch chunks
3/4 cup vanilla soy or lowfat milk
2/3 cup orange juice
2 scoops unflavored whey protein drink mix powder (about 42 grams protein total)
1 to 2 tablespoons sugar

Directions:
Place ice cubes, frozen cherries, banana, milk, orange juice, protein powder and sugar in blender container. Cover and blend on high speed about 30 seconds or until smooth. To serve, pour into glasses. Serve immediately.

Makes 2 (1 3/4-cups) servings.

Nutrition Info:
Nutrition Facts per 1 3/4 cup serving: 129 calories, 8 g total fat, 1 g saturated fat, 0 g trans fat, 12 g carbohydrate, 0 mg cholesterol, 2 g protein, 2 g fiber, 5 mg sodium; Daily Values: 20% vitamin A, 80% vitamin C, 35% calcium, 6% iron.

A sure way to awaken guests or family on the weekend at our house is with the scent of fresh brewed coffee and homemade scones right out of the oven.
Try this simple but memorable recipe using FruitFast dried cherries and CherryFlex Liquid.

Combine the following;

1 3/4 cup flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda

Add to dry mixture;

1/4 cup butter (cut til coarse crumbs)
1/2 cup FruitFast® dried cherries
1 Tbsp orange peel
1/2 vanilla chocolate chips

Stir in:

1/2 cup vanilla yogurt
1 to 2 tbsps FruitFast® CherryFlex Liquid
1/3 cup buttermilk (or milk)

Shape into ball.
Pat into individual piles on greased cookie sheet.
Brush each with 1 tbsp of buttermilk or drizzle with CherryFlex Liquid
Dust tops with sugar

Bake in 375 degree oven. 20-25 minutes. Makes 8-10.

One of my favorite cookbook series is the Oxmoor House, “Low-Fat Ways to Cook…” When I want to make something easy, low in fat and delicious, I pull one of these books off the shelf and I have yet to be disappointed. This weekend, I was looking through the “Low-Fat Ways to Cook Desserts” book and discovered a recipe for Cranberry Coffee Cake.

Being in a creative mood, and not having any cranberries on hand, I pulled out my frozen cherries and quickly adapted this recipe. My family, always the guinea pigs, LOVED it!!! So here is my adaptation of this healthy low-fat cake that is sure to be a hit at your next coffee gathering.

1 /2 cup reduced-calorie stick margarine, softened 2/3 cup sugar
1 egg 1 tsp vanilla extract
1 1 /4 cup all purpose flour 2 tsp baking powder
1 /4 cup milk 2 egg whites
Vegetable cooking spray 1 cup frozen whole tart cherries
1 1 /2 Tbsp Fruit Fast Cherryflex Liquid 3 Tbsp sugar
2 Tbsp regular oats, uncooked 1 Tbsp brown sugar
3 /4 tsp ground allspice

Preheat oven to 350 degrees.

Place the frozen tart cherries in a food processor and process until chopped into chunks. Put in a bowl add the FruitFast Cherryflex Liquid, and 3 Tbsp sugar, mix well; set aside.

Combine the oats, brown sugar and allspice in a separate bowl and set aside.

With a mixer at med speed beat the margarine until creamy, gradually add the sugar, egg, and vanilla, beat well. Combine the flour and baking powder and add to the margarine mixture, along with the milk. Begin and end with the flour mixture and mix after each addition.

Beat the egg whites until stiff peaks form, then gently fold into the batter. Spoon half of the batter into an 8-inch square pan, coated with cooking spray. Spoon 1 cup of the cherry mixture over the batter, then spoon remaining batter over the cherry mixture. Sprinkle with oat mixture and bake for 45 to 50 minutes or until wooden pick comes out clean. Let cool 10 minutes. Top each slice with remaining cherry mixture or drizzle with the FruitFast Cherryflex Liquid Fruit Supplement. Serve warm. Yield 9 servings.