BodyLab Fitness

1 cup all-purpose flour
1/4 cup powdered sugar
1/4 cup margarine
3 egg whites
1/2 cup granulated sugar
1/2 cup strawberry jam
3 Tablespoons miniature chocolate chips

Heat oven to 350 degrees. Spray a square (9 x 9) baking pan with nonstick cooking spray. Mix flour, powdered sugar, margarine, and 1 of the egg whites. Press in pan and bake about 15 minutes. Remove baked layer from oven and increase temperature to 400 degrees. Beat 2 egg whites until foamy with an electric mixer. Beat in granulated sugar, 1 tablespoon at a time until whites are stiff and glossy.Spread jam over the baked layer and sprinkle with chocolate chips. Spread beaten egg whites on top and return to the oven and continue to bake another 10 minutes or until meringue is brown. Cool and cut into 16 bars.

Makes 16 Servings
Serving Size: 1 bar

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1 pound loaf of frozen bread dough thawed
2 Tablespoons melted low\nonfat margarine
2/3 cup brown sugar
1 teaspoon cinnamon
1/2 cup can evaporated skim milk
2/3 cup powdered sugar
1 Tablespoons skim milk

Roll out dough on lightly flowered surface, brush with low/nonfat margarine, and sprinkle with brown sugar and cinnamon. Roll and cut into 20 slices. Place rolls in two 8″ round cake pans, cover, and let rise for approximately 2 hours. Pour evaporated milk over rolls. Bake at 350 degrees for 25 minutes. Combine powdered sugar and milk and drizzle over warm rolls.

Makes 20 Servings
Serving Size: 1 roll

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3/4 cup low-salt chicken broth
1/4 cup uncooked orzo (rice-shaped pasta)
2 Tablespoons chopped bottled roasted red bell peppers
1 Tablespoon chopped green onions
1 Tablespoon grated Parmesan cheese
1 (1 1/4-pound) pork tenderloin
1 (0.7-ounce) package Italian salad dressing mix
1 Tablespoon brown sugar
Cooking spray

Preheat oven to 350 degrees. Bring broth to a boil in a small saucepan. Add orzo, and cook 7 minutes or until liquid is absorbed. Remove orzo from heat, and stir in bell peppers, green onions, and cheese. Set orzo mixture aside.Trim fat from pork and slice pork lengthwise, cutting to, but not through the other side. Open the halves and lay the pork flat. Place plastic wrap over pork; flatten to an even thickness using a meat mallet or rolling pin. Spread orzo mixture over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, starting with short side. Secure at 2-inch intervals with heavy string. Combine salad dressing mix and brown sugar; rub over pork roll. Place pork on a broiler pan sprayed with cooking spray; insert a meat thermometer into the thickest part of pork.Bake at 350 degrees for 45 minutes or until thermometer registers 160 degrees (slightly pink). Cover with foil; let stand 15 minutes before slicing. Cut pork roll into 8 slices and serve.

Makes 4 Servings
Serving Size: 2 slices (approx. 4 ounces meat)

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1/3 cup pitted prunes
1/3 cup hot water
1 1/4 cups unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup packed brown sugar
1/2 cup milk chocolate or semi-sweet chocolate chips, melted.
1/2 cup unsweetened cocoa powder
4 egg whites
1 Tablespoon olive oil
1 Tablespoon vanilla

Place prunes and hot water in a blender or food processor and soak for 5 minutes or until plump. Process into a paste and set aside.Preheat oven to 350 degrees. Coat an 8 x 8-inch baking dish with non-stick spray and sprinkle lightly with flour. In medium bowl, combine the flour, baking powder, and salt and set aside.In large bowl, combine sugar, brown sugar, melted chocolate, cocoa powder, egg whites, oil and vanilla. Mix until smooth using an electric mixer or a spoon. Add prune puree and mix well. Add flour mixture to the chocolate mixture and beat until well combined. Pour batter into the prepared baking dish.Bake for 45-50 minutes, or until a toothpick inserted into center comes out moist but not wet. Cool on wire rack for 1 hour before cutting into pieces. This recipe was sent to us by an eClub Member Myra C. Compared to a traditional brownie recipe, Myra’s healthier version saves you approximately 33 calories, 9 grams of fat and 21 mg of cholesterol! Got a healthy recipe you want to share?

Makes 16 Servings
Serving Size: 1 piece

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4 (4 ounce) boneless, skinless chicken breasts
1 1/2 Tablespoons brown sugar
3 Tablespoons lime juice
2 Tablespoons rum
2 Tablespoons reduced sodium soy sauce
1 Tablespoons reduced sodium Worcestershire sauce
1 Tablespoons olive oil
1/8 teaspoon pepper
1 Tablespoon minced fresh parsley
1 lime cut into wedges

Combine brown sugar and next six ingredients and mix well. Place chicken breasts in a large resealable plastic bag, add brown sugar marinade and refrigerate for at least 30 minutes. Turn chicken over occasionally while marinating. Remove chicken and discard marinade. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add chicken and cook 5-6 minutes on each side until chicken is no longer pink in the center. Squeeze lime juice over chicken and serve.

Makes 4 Servings
Serving Size: 1 chicken breast

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