~Healthier Banana Bread~

Here is  a great recipe for banana bread that uses honey, applesause and whole wheat flour making it healthier and tastier!

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar free applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

(Thanks 8 Weeks To A Better You for this recipe!)

Weight Watchers Waldorf Salad

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Ingredients:

1/4 cup low fat plain yogurt
2 apples, diced
1/2 cup raisins
1/3 cup sliced celery
2 tbsp chopped toasted walnuts
lettuce leaves, optional



Directions:

1. Combine all ingredients except walnuts and lettuce leaves and toss well.

2. Place on lettuce leaves if desired and garnish with walnuts.

Yield: 4 Servings Serving Size: about 1 Cup

Per serving: Calories 140, Cholesterol 0 mg, Carbs 29 g, Fat 2.5 g, Fiber 4 g, Protein 2 g

Strawberry Angel Food Layer Shortcake

Source: goodhousekeeping.com via Shelia on Pinterest

Wendell Webber

Serves: 8 Edit

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Prep Time: 30 min

Cook Time: 25 min

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

• 2/3 cup(s) cake flour (not self-rising)
• 2/3 cup(s) confectioners' sugar
• 8 large egg whites
• 1/4 teaspoon(s) salt
• 2/3 cup(s) granulated sugar
• 2 tablespoon(s) sugar
• 2 teaspoon(s) vanilla extract
• 1 container(s) (1-pound) strawberries
• 1 cup(s) heavy cream, substitute whipping cream

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Directions

1. Preheat oven to 350 degrees F. Grease 15 1/2-inch by 10 1/2-inch jelly-roll pan. Line pan with waxed paper; grease waxed paper. Into small bowl, sift flour and confectioners' sugar.
2. In large bowl, with mixer at high speed, beat egg whites and salt until soft peaks form. Sprinkle in 2/3 cup granulated sugar, 2 tablespoons at a time, beating just until whites stand in stiff, glossy peaks when beaters are lifted. Beat in vanilla.
3. Sift flour mixture, one-third at a time, over beaten egg whites; fold in with rubber spatula just until flour mixture is no longer visible.
4. Spread batter evenly in prepared pan. Bake 25 to 30 minutes or until cake springs back when lightly touched. Cool completely in pan on wire rack. Invert cake onto cutting board; carefully peel off waxed paper.
5. While cake cools, prepare strawberries and whipped cream. Set 5 or 6 smaller berries aside; reserve for garnish. Hull and slice remaining strawberries. In large bowl, with mixer at medium speed, beat cream and remaining 2 tablespoons granulated sugar until soft peaks form. Reserve 3/4 cup whipped cream. Fold strawberries into whipped cream remaining in bowl.
6. Assemble cake: With serrated knife, cut cake into 3 equal strips, about 10-inch by 5-inch each. Place 1 cake strip on platter; spread with half of strawberry whipped cream. Top with 1 more cake strip then with remaining strawberry whipped cream. Top with remaining cake. Spread reserved whipped cream on top of cake. Cut each reserved strawberry in half; use to garnish platter and top of cake. Refrigerate if not serving right away.

Read more: Strawberry-Angel Food Layer Cake - Good Housekeeping