Holiday Cookie Makeovers

These Holiday favorites are still just as tasty but have less calories and fat, so you can still enjoy treats this season!

Magic Cookie Bars

Fixes: Replaced sweetened condensed milk with fat-free kind, halved butter.

Healthy Savings: We cut 24 calories and 4g fat (3 g saturated).

New Nutrition Facts: 170 calories, 3g protein, 20g carbohydrate, 9g fat (4g saturated), 1g fiber

4  tablespoons butter

1  cup graham cracker crumbs

1  cup chopped walnuts

1  6 ounce package semisweet chocolate chips (1 cup)

1  cup shredded coconut

1  14 ounce can fat-free sweetened condensed milk

1. Heat oven to 350 degrees F. Line a 13-by-9-by-2-inch baking pan with foil, extending foil over pan’s edges. Put butter in the pan and place in oven for about 5 minutes, or until butter melts. Tilt pan to coat evenly. Sprinkle with crushed graham crackers; layer with walnuts, chocolate chips and coconut. Drizzle with sweetened condensed milk.

2. Bake for 20 to 25 minutes, or until edges are lightly browned. Cool in pan on a wire rack for 15 minutes. Use foil to lift from pan and then cut into bars. Let cool completely.

Buckeyes

Fixes: Used low-fat, low-sodium peanut butter, reduced butter, added shortening as butter substitute.

Healthy Savings: We cut 46 calories and 6g fat (2g saturated).

New Nutrition Facts: 120 calories, 1g protein, 21g carbohydrate, 3g fat (2g saturated), 0g fiber

1  16 ounce jar low-fat, low sodium smooth peanut butter (about 1-3/4 cups)

4  tablespoons unsalted butter, softened

6  cups confectioners’ sugar

1 1/2 cups semisweet chocolate chips

4 1/2 teaspoons shortening

Toothpicks and waxed paper

1. Place peanut butter and butter in the large bowl of a sturdy stand mixer. Beat on medium speed until very smooth, scraping sides of bowl as needed. Gradually beat in confectioners’ sugar until smooth.

2. Roll mixture into 1-inch balls. Arrange balls on waxed paper-lined tray or baking sheets. Cover and chill for 3 hours or overnight.

3. In a small, heavy saucepan, melt chocolate chips and shortening over medium-low heat, stirring frequently. Keep warm over very low heat. Remove about one-fourth of the peanut butter balls from the refrigerator. Use a toothpick to hold a peanut butter ball and lower it into the chocolate, leaving the top exposed so that it looks like a buckeye. Allow excess chocolate to drip off.

4. Place ball, undipped portion up, on waxed paper-lined tray or baking sheet. Repeat with remaining peanut butter balls until all are dipped. Chill for 30 minutes, or until firm. Store in the refrigerator. Makes 90 cookies.

5. Makes 90 cookies.

Chocolate Chip Christmas Balls

Fixes: Reduced butter by one-third, used cream cheese as butter substitute, reduced granulated sugar by one-third, replaced half of flour with white whole wheat flour, replaced chocolate chips with mini ones and reduced by one-fourth.

Healthy Savings: We cut 29 calories, 3g carbohydrate, and 1g saturated fat.

New Nutrition Facts: 124 calories, 1g protein, 17g carbohydrate, 6g fat (3g saturated), 1g fiber

8  tablespoons butter, softened

1/4 cup cream cheese, softened (2 ounces)

1/3 cup granulated sugar

1/8 teaspoon salt

1  egg

2 1/2 teaspoons vanilla extract

1  cup all-purpose flour

1  cup white whole-wheat flour

1  12 ounce package miniature semisweet chocolate chips

1  cup confectioners’ sugar

2/3 teaspoon fat-free milk

Small silver balls (optional)

1. Heat oven to 350 degrees F. In a medium bowl, beat butter and cream cheese with an electric mixer for 30 seconds. Add granulated sugar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and 2 teaspoons vanilla until combined. Beat in as much of the all-purpose flour and white whole-wheat flour as you can with the mixer. Stir in any remaining flour. Stir in the chocolate chips.

2. Shape dough into 1 1/2-inch balls. Place 2 inches apart on ungreased cookie sheet. Bake for about 15 minutes, or until bottoms are golden. Transfer to a wire rack and let cool.

Lemon Squares

Fixes: Replaced half of flour with white whole wheat flour, reduced butter by one-fourth, reduced granulated sugar in filling by half.

Healthy Savings: We cut 34 calories, 6g carbohydrate, and 2g fat.

New Nutrition Facts: 98 calories, 1g protein, 13g carbohydrate, 4g fat (3g saturated), 0g fiber

1 1/4 cups all-purpose flour

1  cup white whole-wheat flour

1/2 cup confectioners’ sugar

12  tablespoons (1-1/2 sticks) butter, melted

4  eggs, lightly beaten

1  cup granulated sugar

1/3 cup lemon juice

1/2 teaspoon baking powder

Confectioners’ sugar (optional)

1. Heat oven to 350 degrees F. Line a 13-by-9-by-2- inch baking pan with foil letting edges extend over sides; set aside. In a large bowl, combine 1 cup all-purpose flour, the white whole-wheat flour, 1/2 cup confectioners’ sugar and butter.

2. Spread mixture in the bottom of prepared pan. Bake for 15 to 20 minutes, or until edges are golden.

Meanwhile, make filling:

3. In a medium bowl, stir together eggs, granulated sugar, lemon juice, 1/4 cup all-purpose flour and baking powder. Pour filling over hot crust. Bake 20 to 25 minutes more, or until center is set. Cool completely in pan on a wire rack. Grasping foil overhang, lift from pan. Cut into bars. Right before serving, sift confectioners’ sugar over tops, if desired. Cover and store in the refrigerator.

WANT TO USE THIS ARTICLE IN YOUR EZINE OR WEB SITE? You can, as long as you include this complete statement with it:

Keri Murphy and the Inspired Living team is on a mission to empower people to use their unique talents in a way that allows them to Dream, Live and BE all that is possible through speaking, coaching, celebrity interviews and original on-line content. Get Inspired at inspiredliving.tv