Hot cross buns

Reynolds Easter Recipies

We’ve put together some delicious-yet-relatively-healthy Easter recipes. Enjoy!

1) Healthy Hot Cross Buns (170 Calories Each)

Ingredients

Rolls:

1/2 cup golden raisins
1/2 cup dried currants
1/4 cup warm orange juice (49° to 54°)
540 grams all-purpose flour (about 4 1/4 cups)
128 grams whole-grain pastry flour (about 1 cup)
1 tspn salt
1 tspn grated lemon rind
1 tspn grated orange rind
1/2 tspn ground cinnamon
1/4 tspn grated whole nutmeg
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (49° to 54°)
1/4 cup honey
1/4 cup unsalted butter, melted
2 large eggs, lightly beaten
Cooking spray
1 tbsp water
1 large egg white

Glaze:

1 cup powdered sugar
1 tbsp low-fat milk
1 tbsp fresh lemon juice

Preparation:

1. To prepare rolls, combine first 3 ingredients in a small bowl and let stand for 10 minutes. Drain fruit in a colander over a bowl, reserving fruit and juice.

2. Lightly spoon 4 cups of all-purpose flour and 2 tablespoons of pastry flour into dry measuring cups and level with a knife. Combine flours, salt, and next 5 ingredients (including yeast) in the bowl of a stand mixer (with dough hook attached) and mix until combined. Combine reserved orange juice, fat-free milk, honey, butter, and 2 eggs in a bowl, stirring with a whisk. With mixer on, slowly add milk mixture to flour mixture and mix at medium-low speed for 7 minutes.

3. Turn dough out onto a lightly floured surface. Add reserved fruit. Knead for 2 minutes or until smooth and elastic; add up to 2 tablespoons of all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm, dry place, free from drafts, for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide into 24 equal portions and roll each portion into a ball. Place rolls in muffin cups coated with cooking spray. Cover and let rise for 1 hour or until almost doubled in size.

4. Preheat oven to 180°.

5. Combine 1 tablespoon water and egg white; stir with a whisk. Gently brush rolls with egg white mixture. Bake at 180° for 20 minutes or until golden, rotating pans once during baking. Remove from pans; cool 10 minutes on a wire rack.

6. To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Microwave at HIGH for 20 seconds or until warm. Spoon glaze into a zip-top plastic bag. Seal bag; snip a tiny hole in 1 corner of bag. Pipe a cross on top of each warm roll.

7. Enjoy!

2) Five-Minute Carrot Cake For One (70 calories)

Ingredients:

1/4 cup spelt flour
1/2 tsp cinnamon
1/4 tsp baking powder
1/8 tsp baking soda
1/8 tsp salt
1/2 egg of choice
1.5 tbsp xylitol or brown sugar (coconut or white sugar will also work)
1 packet stevia (or 1 more tablespoon sugar or xylitol)
1/3 cup cooked carrots
1 tbsp milk of choice
1 tbsp oil or more milk of choice
1/4 tsp pure vanilla extract

Preparation:

1. In a small bowl, mix dry ingredients (not carrots). If you have a blender, mix all wet ingredients and blend. Then mix dry into wet and stir. Pour into greased ramekins, a little dish, or a mug.

2. If using the microwave, cook for 1 minute 20 seconds (or more or less, depending on the strength of your microwave). Let cool before trying to pop out. Serves 1-2. 70 Calories per serving.

01/04/2015