GORDON RAMSAY RECIPES INGREDIENTS: C. Sweetener

Since I’m taking Thanksgiving off this year, I’ve still made it my mission to post a few recipes for those of you that are not.

Don’t get me wrong, I love love love cooking in my kitchen on the Holidays, but an amazing opportunity came up for me to dine out with the family at a local hot spot here in Austin instead, so I’m taking it!

This is the basic cranberry sauce recipe that my mother and I have made for a few years now… only with a lot less sugar involved. I subbed in stevia this time around and I was very happy with the results!

Of course, if you are looking to cut the granulated sugar out completely, you could probably sub in the remaining sugar that this recipe calls for with more sweetener of your choice. I just find that my personal preference is for some of the real deal to be involved.

My mom and I make this sauce up about 2 days ahead of time when we make it for Thanksgiving, leaving us one less thing to do on T-day!

I don’t just use cranberry sauce for turkey and stuffing either. Oh, no! I actually made this batch up to use as a ‘dip’ for a special turkey sandwich.

This would also go really nicely on a piece of toast or atop some Skinny Whole Wheat Buttermilk Pancakes in lieu of sugary syrup!

Skinny Cranberry Sauce
TheSkinnyFork.com

The Skinny:
Servings: 12 • Size: About 2 Tbsp. • Calories: 25.5 • Fat: 0 g • Carb: 6.7 g • Fiber: 0.5 g • Protein: 0 g • Sugar: 4.6 g • Sodium: 0.2 mg

Ingredients:
1 C. Orange Juice (I used Tropicana ‘Trop 50 Orange Juice’ – 50% less sugar.)
3/4 C. Sweetener (I used Stevia in the Raw.)
1/4 C. Sugar
12 Oz. Fresh Cranberries

Directions:

Combine the orange juice, sweetener and sugar into a medium pot over medium heat.

Once the sugar is all dissolved add in the cranberries.

Stir and allow to cook down for about 10 minutes.

Transfer to a bowl and allow to cool.

The sauce will be a little thinner than expected, but don’t worry it will thicken more as it cools down.

Serve once cooled.

Store any leftovers in an airtight container in the fridge for 3-5 days.

I’m not generally a fan of coconut, but one manner in which I will tolerate it… is toasted and baked in a tasty sweet treat.

I had some major thoughts of making some oatmeal for breakfast this week, and then I got the notion to try something a little different. …Something I could grab and go as I’m running around like a mad woman this week.

I used blackberry preserves here, but you could probably get away with any flavor that strikes your fancy… Cherry, raspberry, or maybe if you’re feeling naughty you could even try Nutella.

Yeah, I went there.

Mmm… needless to say, this is a great guilt-free breakfast of which I am more than happy to pair with my morning cup of joe.

I only can’t wait to try out some other flavors in the very near future.

Skinny Blackberry Coconut Oat Bars
TheSkinnyFork.com

The Skinny:
Servings: 18 • Size: 1 Bar • Calories: 154.7 • Fat: 4.9 g • Carb: 26.7 g • Fiber: 2.2 g • Protein: 2.3 g • Sugar: 13.2 g • Sodium: 48.8 mg

Ingredients:
1 1/2 C. Unsweetened Coconut, Shredded
1 1/4 C. Whole Wheat White Flour
1/2 C. Light Brown Sugar
1/4 C. Stevia in the Raw (Or other C. for C. Sweetener)
6 Tbsp. Plain Fat Free Greek Yogurt
1 1/2 C. Dry Old Fashioned Oatmeal
6 Oz. Blackberry Spreadable Fruit (Smucker’s Simply Fruit)

Directions:
Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper. Lightly coat with some non-stick cooking spray.

You could also go ahead and line a 13×9 baking dish with parchment paper and give it a light coat of non-stick cooking spray as well. Set aside.

Place 3/4 C. of the cocout onto the prepared baking sheet and place in the oven for 6-8 minutes, checking ever 1-2 minutes.

Remove once toasted and set aside to cool.

While you’re waiting, toss the flour, brown sugar, and sweetener into a food processor. Blend together until well combined, then add in the butter and yogurt.

Blend together until crumbled dough starts to form.

I pulsed mine in the food processor off and on for a minute to get to the consistency that I was looking for.

Place the mixture into a bowl and add in the toasted coconut and oatmeal. Fold in until well combined.

Reserve 3/4 c. of the oat mixture.

Press the rest of the oat mixture firmly into the bottom of the prepared baking dish.

Carefully top with the blackberry preserves.

Crumble the reserved oat mixture over the top of the blackberry preserves and then sprinkle the rest of the coconut (3/4 c. untoasted) over the top.

Place in the oven and bake for 20-25 minutes until the coconut on top is starting to brown.

Carefully remove to a wire rack to cool.

Once cool, cut evenly into 18 bars.

Serve warm or cold for a healthy ‘on the go’ breakfast or light snack.

They are even great cold!

Store leftovers in an airtight container in the fridge for 3-5 days.

Chef Gordon Ramsay Recipes

Tag: C. Sweetener

Skinny Cranberry Sauce

Skinny Blackberry Coconut Oat Bars