Taste Test Tuesday: Kashi TLC Dark Mocha Almond Granola Bars

If you like the flavors of dark chocolate, coffee and almond, and who doesn't, you'll probably love these new chewy granola bars by the Kashi Company. They are a petite snack size with each bar contributing 130 calories along with 3.5 grams of fat (.5 grams of saturated fat), 6 grams of protein, 21 grams of carbohydrate, 6 grams sugar, and 4 grams of fiber.

They don't seem as sweet as the mainstream chewy granola bars, like the Quaker Chewy Granola Bars, which are a little smaller in size and contain a little more saturated fat (1.5 grams) and sugar (7 grams) but less protein (1 gram) and fiber (1 gram).

What are the first 5 ingredients?
These Kashi granola bars feature the Kashi seven whole grains and sesame blend along with brown rice syrup, roasted salted almonds, soy protein isolate, and dark chocolate.

How do they taste?
I enjoyed the diversity in flavors and textures in these bars, from the crunchy almonds and granola to the soft nuggets of dark chocolate. They would serve nicely as a snack or treat to tide you over until your next meal. But if you are using them as breakfast, definitely pair them with some additional whole foods like nonfat milk or yogurt. This will increase the calcium and protein in the breakfast and will help make the breakfast more satisfying over the next several hours.


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Fall Baking Part 2: Chocolate Chip Orange Scones

Do you like your daily dose of dark chocolate first thing in the morning? This scone will fix you right up! The original recipe called for all white flour (we used 1 cup of whole wheat and 3/4 cup of white flour), 5 tablespoons of stick butter (we used light margarine with plant sterols and froze it to make it easier to crumble into the flour). Instead of half and half we used fat free half and half and I added some orange zest to boost the flavor.

By making these changes we cut the calories (in these still delectable and satisfying scones) by about 50 per scone and we trimmed off 4 grams of total fat and 4 grams saturated fat per scone. Cholesterol plummeted from 19 milligrams to 2.

Chocolate Chip Orange or "Halloween" Scones

Photo: Elaine Magee

5 tablespoons light margarine with plant sterols added (whipped butter can be substituted if butter is preferred)
1 cup whole-wheat flour
3/4 cup unbleached white flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup miniature semisweet or bittersweet chocolate chips (or pulse regular size chocolate chips briefly in food processor)
1 tablespoon orange zest, finely chopped
3 tablespoons fresh squeezed orange juice
3 tablespoons fat free half and half

1. Place each individual tablespoon of margarine on a piece of wax paper or foil and place in the freezer to chill for about 30 minutes.
2. Preheat oven to 400 degrees. Spray a baking sheet with canola cooking spray.
3. In a large mixing bowl, beat together the flours, sugar, baking powder and salt. Add the frozen butter, breaking each tablespoon into about 8 pieces each. Beat on medium-low speed until mixture resembles coarse crumbs. Stir in the chocolate chips and orange zest. On low speed, beat in the orange juice and fat free half and half just until a dough is formed.
4. On a floured surface, pat scone dough into a 9 inch circle about 1/2 inch thick. Use a 2 1/2 inch biscuit cutter to cut out 8 scones and place them on the prepared baking sheet. Bake until golden brown (about 12 minutes). Transfer scones to a wire rack to cool. Enjoy!

Yield: Makes 8 scones

Nutrition information per scone: 183 calories, 4 g protein, 30 g carbohydrate, 5 g fat, 2 g saturated fat, 2 g monounsaturated fat, 1.2 g polyunsaturated fat, 2 mg cholesterol, 2.5 g fiber, 307 mg sodium. Calories from fat: 25 percent. Omega-3 fatty acids = .2 gram, Omega-6 fatty acids = 1 grams.

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Ooey Gooey Chocolate Chip Cookies

The original recipe for these cookies is a top rated recipe on the Food Network website and it was contributed by Wendy Gaynor, the owner of the Ruby et Violette cookie bakery in New York City. The original recipe calls for a stick of butter; I switched to a less fat margarine with a low amount of saturated fat and no trans fat. I decreased the sugar by 1/3 and used a majority of whole-wheat flour to make the dough, which adds nutrients and fiber. The original cookie recipe calls for 3 types of chips (peanut butter chips, toffee chips and semisweet chocolate chips). I kept the two types of chocolate and took out the toffee chips.

WHAT YOU SAVE
Making these changes cut from each cookie:

• 63 calories
• 5 grams total fat
• 4 grams saturated fat
• 17 mg cholesterol

And fiber increases by about 1 gram per serving!

Lightened NYC Bakery Chocolate Chunk Cookies

Photo: Elaine Magee

Ingredients:

1/2 cup less fat margarine (8 grams fat per tablespoon and no trans fat)
1/2 cup dark brown sugar packed
1 large egg, higher omega-3 if available
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons whole wheat flour
1/2 cup unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup peanut butter or butterscotch chips
1/2 cup miniature marshmallows
1 cup semisweet chocolate chips or chunks (60% cocoa if possible)

Preparation:

1. In large mixing bowl, combine margarine with dark brown sugar until thoroughly blended, scarping sides and bottom of bowl frequently. Add in the egg and vanilla extract and beat on low speed, scraping sides and bottom of bowl, until blended.
2. In separate bowl, combine flours, salt and baking soda. Add flour mixture to margarine/sugar mixture while beating on low speed until combined. Stir in both types of chocolate chips and marshmallows with a scraper or spoon. Cover bowl and refrigerate until cold (at least two hours).
3. Preheat oven to 350-degrees. Line baking sheet with parchment paper and use a cookie scoop to drop balls of dough (about 2 tablespoons each), 2 inches apart, on prepared baking sheet. Bake for about 10 minutes (bake longer if you like your cookies crisp and not chewy). Let them rest on the cookie sheet for a few minutes then remove cookies to a wire rack and let them cool.

Yield: Makes 18 bakery size cookies

Nutrition Information
Per serving: 168 calories, 2 g protein, 23 g carbohydrate, 7.5 g fat, 4 g saturated fat, 11 mg cholesterol, 1.2 g fiber, 112 mg sodium. Calories from fat: 40 percent.

Journal as: 1 portion medium dessert

The Series:

• Comfort Food Makeovers
• The Mashed Potato Makeover
• Macaroni and Cheese, Please!
• The Fried Chicken Makeover
• Top-Rated Gourmet Meatloaf
• Ooey Gooey Chocolate Chip Cookies

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5-Minute Dark Chocolate Rocky Road

Photo: Elaine Magee

There's something about Easter time that conjures up thoughts of one of my favorite chocolate treats-rocky road. Was it all of those Rocky Road Easter Eggs in my Easter basket over the years?

This year, you can save yourself time (driving to the chocolatier) and money by whipping up a batch of homemade rocky road. One bag of high cacao chocolate chips, a bag of walnut pieces, half a bag of miniature marshmallows and a microwave is all you need. Get all of the food products on sale and the batch will only run you about $6.00!

5-Minute Dark Chocolate Rocky Road

Photo: Elaine Magee

Ingredients:

11 ounces 60% cacao semi sweet chocolate chips
2 teaspoons canola oil
3 cups miniature marshmallows
1 1/2 cups walnut pieces

Photo: Elaine Magee

1. Add chocolate chips and canola oil to medium microwave-safe bowl. Heat on HIGH for a minute. Stir to help melt remaining chocolate chips or heat on HIGH for 15-second intervals until chocolate is completely melted.


2. Let cool about 5 minutes (meanwhile set up 12 muffin papers) on a flat surface or jellyroll pan.


3. Stir the marshmallows and walnut pieces into the melted chocolate mixture. Portion the mixture evenly into the 12 muffins cups. Refrigerate until set (about 30 minutes). Share them with your friends and family!

Yield: Makes 12 big rocky road servings
Per serving: 250 calories, 5 g protein, 26 g carbohydrate, 14 g fat, 5 g saturated fat, 0 mg cholesterol, 3 g fiber, 13 mg sodium. Calories from fat: 50%

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• WebMD Video: Dark Chocolate - Heart Healthy Benefits
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