Chocolate-Coconut Low Fat Scones

Saw this idea come from Martha Stewart, but I substituted out the fat for applesauce to make them slightly more healthy.

3/4 cup plus 1 tablespoon cold heavy cream
1 large egg
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup cold, unsweetened applesauce
3/4 cup sweetened shredded coconut
1/2 cup coarsely chopped bittersweet chocolate
Sanding sugar (optional)

Directions: 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Whisk together 3/4 cup cream and egg. In a large bowl, combine flour, granulated sugar, baking powder, and salt. Stir applesauce into the flour mixture.  It should combine into a coarse texture. Stir in coconut and chocolate. With a fork, stir in cream mixture until just combined. (The dough should be crumbly)

Put dough onto parchment surface, shape into a 6-inch round. Pre-cut the dough into wedges (6-8).  Brush the top of the dough with 1 Tb cream and sanding sugar.  Bake 16-18 minutes, rotate sheet halfway through.  

This recipe is GREAT eaten slightly warm with a cold glass of milk. mmm.

Low Fat Blueberry-Strawberry Flax Muffins

I can't seem to get enough of berry muffins this summer.  I know it's been HOT and DRY all summer and the berry season is awful, but something about the summer makes me crave fresh fruits.  These muffins aren't entirely fat free because of the crumb top, which was delicious, but you can definitely leave that part out to make them a tad more healthy. 

For the Muffins

1 1/2 cups all purpose flour
3/4 cups white sugar (can reduce to 1/2)
pinch of salt
2 tsp baking powder
1/3 cup unsweetened applesauce
1 egg
1/3 cup skim milk
1/4 cup flax seeds, ground
1/2 - 1 cups blueberries
1/2-1 cups finely chopped strawberries

For the Crumb Topping
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
2 tsp ground cinnamon

Directions:

Preheat oven to 400 degrees.  Grease or line muffin tin (I used my tin that makes HUGE muffins, but it only made 6 that way).

In a large bowl, combine flour, sugar, salt, baking powder, and flax seeds. set aside. In a small bowl, whisk egg, then stir in milk and applesauce.  Add egg mixture to flour mixture, stir with a wooden spoon to combine. Fold in blueberries and strawberries.  Fill muffin cups right to the top of the liner/tin.

For the crumb topping: (if you're using the BIG muffin cups like I did, half this recipe - you'll have more than enough.  If you use regular size cupcake tins, this amount will give you enough to generously cover all 12 muffins)
In a food processor (or large bowl with your clean bare hands), pulse sugar, flour, butter, and cinnamon until it resembles a coarse meal.  Sprinkle over muffins before baking.

Bake muffins for 20-25 minutes until golden on top and a toothpick inserted into the center comes out clean. enjoy!