LYN"S healthylicious Recipes provided by Bravenet.com

Apple-Cranberry Pie

12	sheets frozen phyllo pastry, thawed
	PAM Butter No-Stick Cooking Spray
5	medium McIntosh apples, peeled, cored and cut into 1/4-inch-thick slices (5 med = about 6 cups)
1	tablespoon lemon juice
1/2	cup granulated sugar
3	tablespoons cornstarch
1/2	teaspoon ground cinnamon
1/2	teaspoon ground nutmeg
1/2	cup chopped fresh or frozen cranberries
	Confectioners' sugar, Reddi-wip Original Whipped Light Cream, optional

Preheat oven to 350F. Cut 10-inch square from each sheet of phyllo; discard trimmings. Spray 1 phyllo square evenly with cooking spray; top with a second phyllo square. Spray evenly with additional cooking spray. Repeat layers with 4 of the remaining phyllo squares, continuing to spray each layer with additional cooking spray. (You will have a stack of 6 phyllo squares.) Place phyllo stack in 9-inch pie plate, allowing corners to hang over edge of plate. Cover with damp paper towel; set aside. To make top crust, repeat layering with remaining 6 phyllo squares. Cover with damp paper towel; set aside.
Place apples in large bowl. Drizzle with lemon juice; toss to coat. Mix granulated sugar, cornstarch, cinnamon and nutmeg until well blended; sprinkle over apples. Add cranberries; toss lightly. Spoon into crust; fold corners of crust over filling. Place top crust over filling; gently tuck corners of phyllo layers from top crust between side of pie plate and bottom crust. Cut through top crust with sharp knife to form 6 wedges.
Bake 1 hour, or until golden brown. Cool. Sprinkle lightly with confectioners' sugar just before serving, if desired. Cut into 6 wedges to serve.

BAKED DOUGHNUTS

PAM Butter No-Stick Cooking Spray
2	cups buttermilk baking mix
1/2	cup granulated sugar, divided
1/4	teaspoon ground nutmeg
1/2	cup low-fat sour cream
1	large egg, lightly beaten
1/4	teaspoon ground cinnamon

Preheat oven to 425F. Spray baking sheet with cooking spray. Mix baking mix, 1/4 cup of the sugar and the nutmeg in medium bowl until well blended. Stir in sour cream and egg.
Place dough on lightly floured surface; knead 10 times. Roll dough to 1/2-inch thickness. Cut with floured 2-inch doughnut cutter. Repeat rolling and cutting with dough scraps until all of the dough is used. Place doughnuts, in single layer, on prepared baking sheet.
Bake 10 to 12 minutes, or until golden brown. Mix the remaining 1/4 cup sugar and the cinnamon in shallow dish; set aside. Spray both sides of doughnuts with cooking spray. Add to sugar mixture; turn to evenly coat both sides.

PALITAW

* 3 cups sweet rice flour
* 1.5 cups of water
* 1 small coconut garted
* 1 cup sugar
* 1/4 cup toasted sesame seeds, crushed

1. Bring 2 quarts water to a boil.

2. Meanwhile combine rice flour and 1.5 cups of water and blend thoroughly. With floured hands, shape dough into egg sized ovals and flatten with thumb.

3. Drop plaitaw balls in boiling water. Scoop out with clotted spoon as soon as they float. Drain. Roll in grated coconut.

4. Serve with sugar mixed with toasted sesame seeds.

Preparation and cooking time: 45 minutes
Makes about 4 dozens of palitaw

PUTO-CHEESE

2 cups all purpose flour
* 1.5 cups fresh milk
* 1 tbsp plus 1.5 tsps baking powder
* 1/2 cup sugar
* 1/4 tsp. iodized salt
* cheese as desired
* 1/16 powder color if desired

1. Combine sugar, all-purpose flour, BAKING POWDER and IODIZED SALT. Dissolve POWDER COLOR in milk and add to dry ingredients. Beat until well incorporated.

2. Prepare muffin pans or puto molds greased with FERNA BUTTINA BUTTER SUBSTITUTE. Pour the mixture into the puto molds, top with strips of cheese and steam for 30-40 minutes.

apricot bread

	PAM for Baking Spray
1	cup all-purpose flour
3/4	cup whole wheat flour
1/2	cup firmly packed brown sugar
1-1/2	teaspoons baking soda
1/4	teaspoon ground cardamom
1/2	cup unsweetened applesauce
1	cup lowfat buttermilk
1/4	cup Egg Beaters Original
2	tablespoons Pure Wesson Vegetable Oil
1/2	cup nutlike cereal nuggets
1/2	cup chopped dried apricots

Directions

Preheat oven to 350F. Spray an 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan with baking spray, set aside.
Combine both flours, sugar, baking soda and cardamom in large mixing bowl. Add applesauce, buttermilk, Egg Beaters and oil; beat at low speed of electric mixer just until blended. Scraping sides of bowl frequently, fold in cereal and apricots. Pour mixture into prepared pan. Bake for 50 minutes or until wooden toothpick inserted in center comes out clean.
Let stand 10 minutes; remove loaf from pan. Cool 30 minutes on wire rack before slicing.

Banana Bran Muffins

	PAM for Baking Spray
1-1/2	cups shredded wheat bran cereal
1-1/2	cups fat free milk
1-1/2	cups Eagle Mills All-Purpose Unbleached Flour with Ultragrain
1/2	cup firmly packed brown sugar
1	tablespoon baking powder
1/4	cup Egg Beaters Original
1/4	cup Fleischmann's Original Margarine-stick, melted
1	teaspoon vanilla extract
1	cup mashed ripe bananas (1 cup = about 3 med)

Preheat oven to 400F. Spray 12 medium muffin cups with baking spray. Set aside. Stir together cereal and milk in large mixing bowl; let stand 5 minutes.
Combine flour, sugar and baking powder in medium bowl; set aside. Add Egg Beaters, melted Fleischmanns and vanilla to cereal mixture; beat with wire whisk until well blended. Stir in flour mixture and bananas just until combined. Spoon evenly into prepared muffin cups.
Bake 20 minutes, or until wooden pick inserted in centers comes out clean. Serve warm

BIBINGKA

1 kilo cassava roots or kamoteng kahoy (grated)
* 4 cups coconut cream
* 2 cups white sugar
* ¼ cup melted butter or margarine
* 2 whole eggs
* dash of eggs yellow food coloring(optional)
* topping

METHOD

Beat eggs slightly. Add to all ingredients. Mix well until well blended.Pour into a grease pan, lined with banana leaves (greased). Bake a preheated oven at 340 for 20 minutes. Pour topping on top, continue baking for 15 minutes or until topping golden brown.

Toppings.

* 1 can (big) condensed milk
* 1 cup thin coconut cream
* 2 tbsp. Flour

Dissolve flour in ¼ cup of the coconut cream before blending with condensed milk and the rest of the coconut milk. Cook in medium heat stirring constantly until it thickens.

KUTCHINTA

* 1 cup all-purpose flour
* 2 cups water
* 1 tsp. lija
* 1 cup brown sugar (packed)
* red food coloring

PROCEDURE

Add water to flour gradually while beating. Then mix in the remaining ingredients, plus a dash of red food coloring. Continue beating until well blended. Pour on ungreased molders (3/4 full). Cover with cheese cloth and steam for 30 minutes or until done. Serve with fresh grated coconut.
Note: Boil water in steamer before placing molds.

SAPIN-SAPIN

* 1 1/2 cups malagkit dough (galapong)
* 1/2 cup rice galapong
* 2 1/2 cups white sugar
* 3 cups cooked ubi (mashed)
* 4 cups thick coconut cream (from 2-3 coconuts)
* 2 cans (big) condensed milk
* food coloring; violet & egg-yellow

PROCEDURE

Blend all ingredients except mashed ubi and food coloring.

DIVIDE INTO 3 PARTS:

To one part - add mashed ubi. To heighten the color of the ubi, add a dash of violet food coloring. Mix well.

To 2nd part - add egg-yellow coloring. Mix well.

To 3rd part - just plain white, nothing to add.

Grease a round baking pan. Line with banana leaves and grease the leaves. Then, pour in ubi mixture. Spread evenly. Steam for 30 minutes or more, until firm. Note: cover the baking pan with cheese cloth before steaming.

Pour 2nd layer on top of the cooked ubi. Cover again and steam for 30 minutes.

Lastly, pour in 3rd layer or the plain mixture. Again, steam for 30 minutes or until firm.

Sprinkle top with "latik".

Cool before slicing.

Serve with "budbod" or toasted sweetened coconut.

PICHI-PICHI

* 2 cups finely grated cassava or cassava flour
* 2 cups white sugar
* 2 cups pandan water or 2 cups of water and 1/2 tsp pandan extract
* 1 head grated coconut (1 cup niyog)
*1/2 tsp. lye water

1. In a bowl mix cassava, sugar and pandan water.
2. Pour into individual cup moulds of your choice.
3. Steam for 45 minutes. Let it cool. Pichi-pichi should be firm, golden in color, and clear.
4. Sprinkle with grated coconut before serving.

If you plan to store your pichi-pichi, place them in an airtight container and freeze. Steam to soften before serving.

PANDESAL

* 1 loaf frozen white bread dough
* 1/4 cup fine bread crumbs
* 1/4 tsp. salt

1. Thaw dough at room temperature for several hours.

2. On a lightly floured surface roll dough to from a cylinder about 2" in diameter. Combine bread crumbs and salt. Roll dough on crumb mixture. Cut into 1.5" pieces.

3. Lay cut side up in a greased cookie sheet. Cover with a dish cloth and let rise in a warm place for 1 hour and 15 minutes.

4. Preheat oven to 400 deg F. Bake rolls for 15 to 20 minutes or until golden brown.

Preparation time: 20 minutes plus thawing and rising time
Cooking time: 15 to 20 minutes
Makes about 1 dozen of pan de sal

APPLE CINNAMON YOGURT PIE

PAM Butter No-Stick Cooking Spray
1-1/4	cups graham cracker crumbs
1/3	cup Fleischmann's Original Margarine-stick, melted
1/4	cup granulated sugar
2	small apples, peeled, cored and chopped (2 small = about 3/4 lb)
1/2	teaspoon ground cinnamon
1	quart frozen low-fat vanilla yogurt, softened (1 qt = 4 cups)
	Reddi-wip Original Whipped Light Cream, optional

Spray 9-inch pie plate with cooking spray. Mix graham crumbs, Fleischmann's and sugar; press firmly onto bottom and up side of prepared pie plate. Freeze until ready to use.
Meanwhile, spray medium skillet with cooking spray. Add apples and cinnamon; stir. Cook over medium heat 5 minutes, or until apples are tender, stirring occasionally. Cool.
Add yogurt to apple mixture; mix well. Spoon into crust. Cover. Freeze at least 3 hours, or until firm. Cut into 8 slices to serve.