A Sweet Treat without the Guilt

Grilled Peaches with Raspberry Yogurt and Almonds


Ingredients
½ cup fresh raspberries
1 cup nonfat Greek yogurt
2 peaches, pitted and halved
2 teaspoons agave nectar
¼ cup sliced and toasted almonds


Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.

Remove from the blender and refrigerate covered until serving.

Preheat a nonstick grill pan over medium high heat.

Rub the agave nectar over the peaches so they are completely coated.

Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.

Remove the peaches from the grill pan to serving plates.

Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.

Serves 4

Per Serving: Calories 100; Total Fat g 3; Sat Fat g 0; Cholesterol mg 0; Sodium mg 20; Total Carb g 15;
Dietary Fiber g 2; Sugar g 11; Protein g 7

Breakfast on the Go: Spiced Apple Cidar Muffins

Spiced Apple Cider Muffins

Prep: 30 mins Cook: 30 mins Total: 60 mins

Yield:1 dozen muffins servings

Ingredients
2 tablespoons packed light brown sugar
4 teaspoons whole-wheat flour
1/2 teaspoon ground cinnamon
1 tablespoon butter , cut into small pieces
2 tablespoons finely chopped walnuts (optional)
1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 each large egg
1/3 cup packed light brown sugar
1/2 cup apple butter , such as Smucker's
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil


Instructions

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

1. 
   To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.


2. 
   To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.


3. 
   Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil.


4. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.


5. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
   


6. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Calories: 209.0 kcal
Carbohydrates: 34.0 g
Dietary Fiber: 2.0 g
Fat: 7.0 g
Protein: 4.0 g

Eat one muffin with a class of milk, and an actual apple to boost your fibre and fruit intake for the day - the higher the fibre you consume, the longer and harder it takes your body to digest, therefore burning more calories and leaving you full longer!

Beware of prepared 'breakfast' items from your local coffee shop - you will be shocked to find out your favourite Flax Scone or Zucchini muffin is a whooping 560 calories!!!