Weekly recipes for April 11, 2012
Basil Mango Lime Smoothie with Chia
Start to finish: 1 hour 10 minutes (10 minutes active). Servings: 4.
1 tablespoon chia seeds
1/2 cup water
2 tablespoons lime juice
2 tablespoons honey
Finely chopped zest of 1/2 lime
4 fresh basil leaves
10 ounce package frozen mango chunks, thawed
2 cups fat-free vanilla yogurt
In a small bowl, combine the chia seeds, water and lime juice. Set aside for 1 hour to let the seeds plump and become gelatinous.
In a blender, combine the soaked chia seeds (with the liquid), honey, lime zest, basil, mango and yogurt. Blend until smooth. Serve immediately.
Nutrition information per serving: 160 calories; 10 calories from fat (6 percent of total calories); 1 grams fat (0 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 33 grams carbohydrate; 5 grams protein; 3 grams fiber; 55 milligrams sodium.
Glazed Lemon Chia Cookies
Start to finish: 45 minutes.
Makes 24 cookies.
1 cup granulated sugar
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon baking powder
4 tablespoons lemon juice, divided
2 cups all-purpose flour
1/4 cup chia seeds
1 cup powdered sugar
Heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray.
In a food processor, pulse together the sugar and lemon zest until the lemon zest is thoroughly incorporated.
In the bowl of an electric mixer, combine the lemon sugar, butter, salt and baking powder. Beat until light and fluffy. Add the egg and beat until thoroughly incorporated. Stir in 2 tablespoons of the lemon juice, then the flour.
Divide the dough into about 24 walnut-size balls, rolling them smooth.
Place the chia seeds in a small bowl. With the palm of your hand, flatten each ball of dough until it is 1/4 inch thick and about 2 inches wide.
Dip one side of each flattened cookie in the chia seeds to coat. Arrange the cookies, chia side up, on the prepared baking sheets.
Bake for 10 to 12 minutes, or until lightly golden around the edges. Allow to cool for 5 minutes on the baking sheets before transferring to a rack to cool completely.
Meanwhile, in a small bowl mix the remaining 2 tablespoons of lemon juice with the powdered sugar.
Adjust the consistency with more sugar or lemon juice as needed to make a thick glaze that can still be drizzled. Drizzle over the tops of the cookies. Allow to set.
Store in an airtight container at room temperature.
Nutrition information per cookie: 130 calories; 45 calories from fat (35 percent of total calories); 5 grams fat (2.5 grams saturated; 0 g trans fats); 20 milligrams cholesterol; 20 grams carbohydrate; 2 grams protein; 1 gram fiber; 35 milligrams sodium.