My youngest daughter is a busy stay-at-home mom who always finds time to get together with me on Fridays for lunch. I try to make meals that are tasty, quick and easy, and reduced in fat and calories. Here is the meal we had this week.
I developed this recipe in the early 1980s to enter in an Archway Cookie contest at the Ohio State Fair. I didn’t win, but the family liked this soft cookie with all kinds of healthy ingredients and not too bad for a dieter.
WINTERTIME FRUIT DROPS
- 1/2 water
- 1/3 cup snipped dried apricots
- 1/3 cup snipped prunes
- 1/3 cup raisins
- 1/2 cup light brown sugar
- 1/4 cup softened butter
- 1 egg
- 1/2 tsp. almond extract
- 1-1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1 tsp. cinnamon
- 1/3 cup chopped nuts
Preheat oven to 350 degrees F.
In a small saucepan, heat the water until boiling. Remove from heat and add apricots, prunes and raisins. Stir and allow mixture to stand for 15 minutes. Drain and set aside.
In a large mixer bowl, cream brown sugar and butter, add egg and lemon extract.
In a small bowl, combine the flour, baking powder, salt and cinnamon. Add to brown sugar mixture and beat until blended. Stir in drained dried fruit and chopped nuts.
Drop by a level measuring tablespoon onto ungreased cookie sheets, leaving 2″ between each cookie.
Bake @ 350 degrees F for 8-10 minutes until cookies are golden brown. Cool on a rack.
Yield: Approximately 2 dozen cookies
Nutrition per Diet Power software based on 24 cookies: One cookie = 88 calories, 3.27 g fat, 15.2 mg cholesterol, 25.1 mg sodium, 85.1 mg potassium, 14.1 g carbohydrate, 0.659 g dietary fiber, 1.4 g protein
Weight Watchers Points based on 24 cookies: 2 points per cookie
For our entree today, we had an old favorite – Mom’s Tuna Melts (see recipe here).
This week, we were joined by my oldest daughter and the three of us enjoyed a reduced calorie/fat lunch with a lot of good flavor.