Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Biscotti For The Holiday December 1, 2010

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 6:35 pm

In my last post I gave you a great all around cookie to make, oatmeal cookies.  However I know that some of you are more interested in doing something a bit more fancy for your holiday baking.  This tea/coffee cookie will not only look great but will taste so yummy that no one will know it’s less than half the fat as regular biscotti!!!!!  How cool is that 🙂  The recipe is very versatile as you will understand when you read the ingredients.  It’s another recipe that all you need is a good imagination and the possibilities are endless!    All you need to do is stock up on cake mix.                        Enjoy 🙂    Feel free to contact me  1lowfatdiva@gmail.com

Cranberry Ginger Biscotti

1 pkg. of either yellow or white cake mix (the lower in fat the better)

3/4 cup flour

6 Tlb. of Blue Bonnet Lite (melted and cooled)

2 Tlb. of yogurt

2 tsp. vanilla

1/2 cup Egg Beaters

2 Tlb. ground ginger

1/3- 1/2 cup dried cranberries

Oven temp – 350 degrees.  Make sure rack is in the middle of the oven.  Line a jelly roll pan with parchment paper.

Blend together the cake mix, flour, melted oleo, yogurt, vanilla, eggs and ginger with a hand mixer on low speed until well blended.  Fold in the cranberries.  The mixture will be thick.  Chill for about 15 min and it will be much easier to work with.

Take half the dough and form a log shape rectangle that is about 14 inches long, 3 inches wide and 3/4 inches thick.  Do the same with the second half of the dough (if it’s hard to handle keep dough chilled while working on the first half).  Be sure to leave about 3-4 inches between each log.

Bake 25-30 min (depending on ovens), until the logs are firm to the touch.  Remove from the oven and let cool for about 10 min.  Place on cutting board and slice on the diagonal about 3/4 inch.  You should get at least 12 slices from each log.  Place the slices on their sides and put back on jelly roll pan.  Bake for another 10 min.  Put on wire rack to cool and store in air tight container.  You can freeze the cookies and just take out what you need to use.  If you are using the cookies right away and want to dress them up a bit.  Melt some white chocolate and very lightly drizzle some of the chocolate in a sweeping motion over the cookies.  Let cool and place on decorative plate.

NOTE: As you can imagine by changing the cake mix and adding other items (espresso powder is great with chocolate cake mix) or lemon cake or just use the white/yellow cake mix and add the lemon flavor.  The possibilities are are endless 🙂


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