HOLIDAY 2012 ENTERTAINING: HAVE YOUR CAKE AND EAT IT TOO WITH CANOLA INFO’S “SKINNY MINI HOLIDAY DESSERTS” (2024)

Images Provided by CanolaInfo.org

INDULGE IN MODERATION WITHOUT GIVING UP THE DELECTABLE, SWEET TREATS YOU LOVE WITH DESSERTS MADE WITH LOW-FAT,OMEGA-3 RICH CANOLA OIL

The dessert table can be your worst enemy during the holidays, but it doesn’t have to be. Indulgence and moderation go hand-in-hand

with CanolaInfo’s “SKINNY MINI HOLIDAY DESSERTS” RECIPE COLLECTION. Now you can have your cake and eat it, too!

Canola oil comes from the crushed seeds of the canola plant and is part of the Brassica family. Cabbages, broccoli and cauliflower are also part of this same botanical family. Each canola plant grows from 3 to 6 feet (1 m -2 m) tall and produces beautiful yellow flowers. As the plant matures, pods form that are similar in shape to pea pods, but about 1/5th the size. Each pod contains about twenty tiny round black or brownish-yellow seeds.

Once harvested, canola seeds are taken to a facility where they are crushed to extract the oil contained within the seed. This oil is then further refined and bottled as canola oil. Basic characteristics of this cooking oil include a pale golden color, light texture, neutral taste and high heat tolerance. The average canola seed is 45% oil. The remainder of the seed, which is very high in protein, is processed into canola meal and used as a high quality animal feed.

Canola is grown primarily in the prairie regions of Western Canada, with some acreage being planted in Ontario and the Pacific Northwest. Smaller volumes are also grown in the North-central and South-eastern United States.

“It isn’t necessary to feel deprived of your favorite holiday desserts,” says CHERYL TONER, M.S., R.D. “Instead, shift your thinking about how much is enough. When you are living an active, healthy lifestyle most days of the year, there is room for a small holiday treat.”

CanolaInfo’s “SKINNY MINI HOLIDAY DESSERTS” RECIPE COLLECTION takes care of portion control for you. It features bite-sized indulgences to limit calories, while giving your sweet tooth the craving it seeks. Each skinny mini dessert recipe contains 200 calories or less per serving and is made with canola oil, which has the least saturated fat and most omega-3 fat of all common culinary oils. This oil keeps the saturated fat levels low (2.5 grams or less per dessert serving).

“Keep in mind that you don’t need to eat a whole piece of pie or chocolate bar in order to satisfy your appetite,” says Toner. “Have a small bite, slow down, and savor it. The skinny mini desserts offer just the right amount of holiday indulgence without guilt.”

She continues: “Classic holiday ingredients used in these recipes like chocolate, cherries, dates, ginger, pumpkin and peppermint will ring in the season. Enjoy the flavors, as well as the sights, sounds and joy of the season.”

Other important tips on how to enjoy and have a healthy holiday season include:

1. Don’t fill your whole day of meals with holiday food.Keep up with your regular routine and dietary habits, especially on days when you will be attending a holiday party.
2.Incorporate holiday flavors into the everyday foods you eat to “taste” the season.For example, try putting dried cranberries in your salad or sprinkle cinnamon onto fruit.
3.Don’t show up to a holiday party starving.Doing so increases your risk of binging.
4.Use a plate as a guide for portions.Fill it once or halfway twice but do not exceed a plate’s worth of food.
5. Watch portions of food served to you.Be mindful of having too many appetizers or other foods being passed around. Set a limit, such as one of each appetizer, and stop.
6.Enjoy the whole party experience, not just the food.Focus on the ambiance, friends and conversation while enjoying and even talking about the food.
7.Enjoy treats in moderation.Take small bites of a dessert to savor and enjoy it. A single chocolate truffle, for example, can be very satisfying if eaten slowly.
8. Stay hydrated and watch alcohol intake.Drink plenty of water and limit alcoholic beverages to curb calories. Staying hydrated can help prevent overeating. Setting limits on alcohol will spare empty calories.
9. Have boundaries around when and where you eat at home.Set the table, eat in the dining room and avoid grazing around food or standing when you eat to be mindful of portions.
10. Bring your co-workers healthy treats instead of holiday sweets.Bring in healthy and delicious alternatives to the regular office holiday fare.
11. Store all food away from your deskso you’re not tempted to constantly or mindlessly eat.
12. Keep up your activity and exercise routine.Exercise helps keep your metabolism revved up so you won’t feel as hungry. Plus, you will burn calories on a consistent basis!
13. Make exercise a family event.Build togetherness and enjoy social time with your loved ones during exercise. Set goals for the family to achieve together.

Recipes include:

BROWNIE PARTY POPS

SOURCE: CanolaInfo Virtual Test Kitchen, CATEGORY: Dessert

Chocolate lovers rejoice! These brownie pops are an irresistible combination of cocoa powder, semisweet chocolate chips and sprinkles in one little ball. Canola oil helps bind all of the decadent ingredients together.

INGREDIENTS:

BROWNIES

• Canola oil spray
• ½ cup Canola oil 125 mL
• 1¼ tsp. vanilla extract 6 mL
• 2 eggs
• ½ cup all-purpose flour 125 mL
• 1¼ cup granulated sugar 310 mL
• 2/3 cup cocoa powder 150 mL
• ¼ tsp. baking powder 1 mL
• ½ tsp. salt 2 mL
• ½ cup semisweet chocolate chips 125 mL

POPS

• 2 cups milk chocolate chips 500 mL
• 1 tsp. canola oil 5 mL

OPTIONAL TOPPINGS

• Candy sprinkles
• Chopped peanuts
• Coconut flakes
• Mini chocolate chips

SPECIAL EQUIPMENT

• 32 candy/lollipop sticks (6-inch/15-cm)
• Plastic foam block to hold pops upright

INSTRUCTIONS:

• Preheat oven to 325 °F (160 °C).
• Line bottom and sides of 9 X 9 inch (22 x 22 cm) baking pan with parchment paper or foil. Leave about 4 inches (10 cm) of overhang on two opposite sides. These serve as handles to remove brownies from pan in one piece, so there should be enough overhang to have a solid grip. Spray parchment or foil with canola oil.
• In medium bowl, mix together canola oil, vanilla and eggs until fully combined. In large, separate bowl, whisk flour, sugar, cocoa, baking powder and salt together. Slowly whisk liquid ingredients into dry ingredients, stirring constantly. Fold in chocolate chips. Spread brownie batter evenly in lined pan.
• Bake for 20 to 25 minutes. Cool completely on rack. Remove from pan and trim off any overly crusty parts.
• Line baking sheet with parchment paper. Melt milk chocolate chips in double boiler. Add canola oil and stir until smooth. Dip one candy/lollipop stick into melted chocolate (this will help brownie adhere better to stick). Scoop up about 1 Tbsp. (15 mL) of brownie. Form brownie onto stick, making sure brownie is nice, round and secure. Immediately after molding it to stick, dip pops one at a time into melted chocolate. Allow some chocolate to get onto sticks to help keep them secure. Dip into different toppings as desired. Place sticks into plastic foam block to keep them upright as they set.
• Once all pops are finished, place in refrigerator for about 30 minutes to set. When finished, store in an airtight container in refrigerator or cool place for up to one week.

TIP: White or semisweet chocolate can be substituted for milk chocolate as the lollipop coating. With

white chocolate, you can use 2 drops of food coloring to change the color of pops

YIELD: 32 brownie pops.

MINI PEPPERMINT CUPCAKES

SOURCE: CanolaInfo Virtual Test Kitchen, CATEGORY: Dessert

Ring in the season with peppermint-topped, chocolate cupcakes. Canola oil makes the cupcakes light and fluffy. These bite-sized, mouth-watering treats will get your guests in the mood to celebrate the holidays in style.

INGREDIENTS:

CUPCAKES

• 1½ cups all-purpose flour 375 mL
• ¾ cup granulated sugar 175 mL
• 1 tsp. baking soda 5 mL
• 1 tsp. salt 5 mL
• ½ cup cocoa powder 125 mL
• ½ cup canola oil 125 mL
• 1 cup skim milk 250 mL
• 1 tsp. vinegar 5 mL
• 1 tsp. peppermint extract 5 mL

CHOCOLATE GLAZE

• ½ cup heavy cream 125 mL
• 4 oz. bittersweet chocolate, chopped 125 g
• 1 Tbsp. honey 15 mL
• ½ Tbsp. prepared coffee 7 Ml

GARNISH

• ½ cup coarsely crushed red and white striped hard peppermint candies or candy canes 125 mL

INSTRUCTIONS:

• Preheat oven to 350 °F (180 °C).
• Line mini cupcake pan with paper cupcake liners.
• In medium bowl, mix together flour, sugar, baking soda, salt and cocoa powder. In large bowl, mix canola oil, milk and vinegar.
• Add half of dry ingredients into oil. When well combined, add peppermint extract. Slowly mix in remaining dry ingredients until fully combined and free of lumps.
• Scoop batter into cupcake liners with small ice cream scoop or spoon. Bake cupcakes for 12 minutes. Cool completely on rack.
• While cupcakes are cooling, make glaze. In saucepan, mix cream, chocolate, honey and coffee on low heat. Stir until smooth. Let cool.
• Dip cooled cupcakes in chocolate glaze. Place on rack and sprinkle with crushed peppermint candies. Let glaze harden.

YIELD: 36 mini cupcakes.

TIP: To crush the peppermint candies, put them in a zip-top bag and crush with a rolling pin or use a food processor.

ALMOND-APRICOT SNOWBALLS

SOURCE: CanolaInfo Virtual Test Kitchen, CATEGORY: Dessert

When the weather outside is frightful, satisfy your sweet tooth in the kitchen with these festive snowballs. Canola oil highlights the delicious apricot, almond and vanilla flavors!

INGREDIENTS:

• 2¼ cups all-purpose flour 560 mL
• 1 cup granulated sugar 250 mL
• 3 Tbsp. cornstarch 45 mL
• ¼ tsp. salt 1 mL
• ¾ cup canola oil 175 mL
• 2 Tbsp. water 30 mL
• 1 tsp. almond extract 5 mL
• 1 tsp. vanilla extract 5 mL
• ½ cup sliced almonds, chopped 125 mL
• ½ cup finely chopped dried apricots 125 mL
• 1¾ cups confectioners’ sugar, for rolling 425 mL

INSTRUCTIONS:

• Preheat oven to 350 °F (180 °C).
• In medium bowl, combine flour, sugar, cornstarch and salt until completely combined. Add canola oil and beat until well combined Add water, almond and vanilla extract. Mix. Stir in almonds and dried apricots.
• Scoop batter with small ice cream scooper, melon baller or spoon, making all same size. Place them on ungreased baking sheet about 1 inch (2.5 cm) apart.
• Bake cookies about 12 to 15 minutes or until just set. Cool on baking sheet for 2 minutes and then transfer to wire rack until just warm.
• Pour confectioners’ sugar into bowl. While cookies are still warm, but not hot, roll in confectioners’ sugar. It will adhere slightly to cookies, making them look like snowballs. Return cookies to wire rack and when totally cooled, roll in confectioners’ sugar again. Store in air-tight container for up to five days.

YIELD: 36 snowballs.

TIP: Roll the cookies

MINI PEAR-GINGER CHEESECAKES WITH GINGERSNAP CRUST

SOURCE: CanolaInfo Virtual Test Kitchen, CATEGORY: Dessert

These individual cheesecakes are a healthier twist on the classic dessert with dried pears, gingersnaps and canola oil. Sugar plums will be dancing in your head with each bite.

INGREDIENTS:

CHEESECAKE

• ½ cup water 125 mL
• 8 dried pear halves, chopped (dried apples can be substituted)
• 1/3 cup crystallized ginger 75 mL
• 3 packages (8 oz./250 g) low-fat cream cheese, room temperature
• 2 eggs, lightly beaten
• ¾ cup granulated sugar 175 mL

CRUST

• 40 gingersnap cookies, processed to form crumbs (about 2 cups/500 mL)
• 3 Tbsp. canola oil 45 mL
• 2 Tbsp. brown sugar 30 mL
• 2 Tbsp. granulated sugar 30 mL
• 2 tsp. salt 10 mL

INSTRUCTIONS:

• Preheat oven to 325 °F (160 °C).
• In medium saucepan, bring water, dried pears and crystallized ginger to simmer over medium heat. Reduce heat to low, cover and simmer for about 12 minutes until water is absorbed and pears softened.
• In food processor, process pears and ginger until course paste forms and cool about 10 minutes. While paste is cooling, make crust.
• To make crust: combine all crust ingredients. Spray miniature cheesecake pans with canola oil. Divide crumb mixture evenly among mini cheesecake pans and press firmly into bottom.
• Bake crusts for 8 to 10 minutes until golden brown around edges. Remove from oven and set on wire rack and cool completely.
• Reduce oven temperature to 250 °F (120 °C).
• While crusts are cooling, continue making cheesecake filling. In large bowl, beat cream cheese and gingered pear paste together on low until light and fluffy. Beat in eggs. Add sugar and beat until smooth, frequently scraping down sides of bowl with spatula. Transfer filling into liquid measuring cup or pitcher and pour filling into crusts, dividing evenly.
• Place in oven and bake about 30 minutes until filling is set. Remove from oven and set on wire rack about 1 hour to cool completely. Then cover with plastic wrap and refrigerate for at least 4 hours before removing cheesecakes from pan.
• To serve, garnish cheesecakes with crystallized ginger.

TIPS: The cheesecakes can be also made in non-stick mini muffin tins that are sprayed well with canola oil and/or lined with cupcake holders. Dried pear halves may be substituted with dried apples.

YIELD: 24 mini cheesecakes.

MINI PUMPKIN AND DATE-NUT CAKES WITH MAPLE GLAZE

SOURCE: CanolaInfo Virtual Test Kitchen, CATEGORY: Dessert

These bite-sized cakes explode with fall ingredients like cinnamon, nutmeg, maple syrup and pumpkin. Canola oil’s neutral taste allows these warm flavors to shine.

INGREDIENTS:

MINI CAKES

• Canola oil spray
• 1 cup granulated sugar 250 mL
• ¾ cup canola oil 175 mL
• 2 eggs
• 1 cup pumpkin purée 250 mL
• 1½ cups all-purpose flour 375 mL
• 2 tsp. baking soda 10 mL
• 1½ tsp. cinnamon 7 mL
• 1½ tsp. allspice 7 mL
• 1½ tsp. nutmeg 7 mL
• ½ tsp. ground cloves 2 mL
• ½ cup chopped dates 125 mL
• ½ cup chopped toasted pecans 125 mL

MAPLE GLAZE

• 1 cup confectioners’ sugar 250 mL
• 1/3 cup maple syrup 75 mL

INSTRUCTIONS:

• Preheat oven to 350 °F (180 °C).
• Spray 9 x 13 inch (22 x 33 cm) cake pan with canola oil.
• In large bowl, beat together granulated sugar and canola oil until fluffy. Mix in eggs and pumpkin purée until well combined. Mix in flour, baking soda, cinnamon, allspice, nutmeg and cloves. When fully combined, stir in dates and pecans.
• Spread batter into prepared pan. Bake cakes for 30-35 minutes or until toothpick inserted into cake comes out clean. Let cake cool completely in pan. While cake is cooling, make maple glaze.
• To make maple glaze: sift confectioner’s sugar into small bowl, pour in maple syrup and whisk vigorously with fork until smooth. Add additional maple syrup if necessary to achieve desired consistency.
• Cut cooled cake into 36 small squares. Remove cake squares from pan and dip top of cakes into maple glaze. Place on rack and let glaze harden.

YIELD: 36 mini cakes.

TIP: Serve on a cake stand for a pretty presentation.

CHERRY PIE BITES

SOURCE: CanolaInfo Virtual Test Kitchen, CATEGORY: Dessert

Orange juice and zest make these fun-sized cherry pies a refreshing, tangy dessert. With canola oil, these treats are better-for-you than traditional pies.

INGREDIENTS:

CRUST

• ½ cup slivered almonds (skin on) 125 mL
• 2¼ to 2½ cups all-purpose flour 560 to 625 mL
• ½ tsp. salt 2 mL
• ½ tsp. baking powder 2 mL
• 2/3 cup canola oil, chilled in freezer for 2 hours* 150 mL
• 1 egg, beaten slightly
• ¼ cup ice water 60 mL
• ¼ cup 1% milk 60 mL
• 1 Tbsp. vinegar 15 mL
• Canola oil spray

CHERRY FILLING

• 4 cups frozen unsweetened tart cherries, thawed (drain off any extra juice) 1 L
• ½ cup orange juice 125 mL
• 1¼ cups granulated sugar 310 mL
• 1¾ Tbsp. cornstarch 25 mL

1½ Tbsp. fresh orange zest 25 mL

INSTRUCTIONS:

• To prepare crust: In food processor, add almonds and pulse once or twice for coarsely ground consistency. Add flour, salt and baking powder. Pulse one or twice to combine ingredients. Add cold/frozen canola oil. Pulse again once or twice.
• In small bowl, combine egg, water, milk and vinegar. With food processor running, pour liquid ingredients through feed tube. Turn off machine as soon as ingredients are mixed, about 10 seconds.
• Remove dough and place on lightly floured surface. Knead ingredients 4 or 5 times to finish mixing. Divide dough in half, wrap in plastic wrap and refrigerate until ready to roll out.
• To prepare filling: In saucepan, combine thawed cherries and orange juice over medium low-heat for about 8 minutes. In small bowl, completely combine sugar and cornstarch. Add sugar-cornstarch mixture and orange zest to cherries. Cook cherry mixture until it comes to rolling boil. Cook for 2 more minutes until well thickened. Cool cherry filling slightly.
• Preheat oven to 425 °F (220 °C). Spray mini muffin tins with canola oil spray.
• Roll chilled dough out on well-floured work surface. With 2½-inch (7-cm) round cookie or biscuit cutter, with its edge dipped in flour, cut 24 rounds from dough. Roll out remaining dough and use it to cut small decorative pieces of dough to decorate top of pies.
• Carefully fit 2½-inch (7-cm) dough rounds into bottom of prepared mini muffin tin. Pat down bottom with excess coming up sides. Spoon about 1 Tbsp. (15 mL) cooled cherry pie filling into each crust-lined cup. Carefully top each mini pie with decorative pieces of pie dough.
• Bake for about 12 minutes or until edges are golden brown and filling is bubbly. Remove from oven and set on wire rack and cool completely, then remove from muffin tin and serve.

YIELD: 24 mini pies.

These and other holiday recipes are available online www.CanolaInfo.org.

SOURCE: CANOLAINFO

Web Site: http://www.canolainfo.org