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Parmesan Crisps and Yogurt Cranberry Bread

Parmesan Crisps and Yogurt Cranberry Bread (WICS)

Parmesan Crisps

Yield: 24 crisps

Ingredients

3 cups finely grated Parmesan cheese

Red pepper flakes or freshly ground black pepper

Directions:

Preheat oven to 400 degrees F. Cover a large baking sheet with parchment paper. Using 2 tablespoons per crisp form a mound on the baking sheet and flatten slightly with back of spoon. Leave at least an inch between mounds and edges. The baking sheet will hold 8 to 12 crisps depending on how they are spaced. Top each mound of cheese with pepper. Bake for 5 minutes. Remove from oven and allow to cool, carefully remove from parchment paper. Continue process until all cheese has been used.

Notes:

Crisps are best eaten the day they are made, refrigerate any leftovers

Crisps may also be used to top salads or soups

Any hard grating cheese may be used.

Nutrition Facts (2 crisps): 91 calories, 9 g protein, 6 grams fat, 28% calcium


Greek yogurt replaces a portion of fat in this recipe and saves calories while increasing protein and calcium.

Yogurt Cranberry Bread

Yield: 1 loaf (12 slices)

Ingredients:

1 ¾ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup salted butter, softened

3/4 cup granulated sugar

1 cup Greek yogurt

2 eggs

1/3 cup milk

1 teaspoon vanilla

2 teaspoons grated orange peel

1 ½ cups fresh cranberries chopped

Directions:

Preheat oven to 350 degrees. Butter and flour a 9x5-inch loaf pan. In a medium mixing bowl, whisk together the flour, baking powder, and baking soda. In a stand mixer or with a handheld electric mixer, beat the butter and granulated sugar until light and fluffy. Beat in yogurt, eggs, milk, and vanilla. Stir in the orange peel and cranberries, and then stir in the dry ingredients until incorporated, taking care not to over beat the batter. Spread the batter in the prepared loaf pan, and bake at 350 degrees for 40 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool in the pan for about 10 minutes and then remove the bread to a wire rack to cool completely. Sift powdered sugar on top of bread, if desired.

Nutrition Facts (1 slice): 176 calories, 5g protein, 5 grams fat, 10% Calcium


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