be a better baker
Understand the basic terms used in recipes and you’ll soon be baking like a pro.
Beat To combine ingredients while incorporating air using a wooden spoon, fork, handheld mixer, or stand mixer.
Blend To combine two or more ingredients.
Caramelize To heat sugar until it is melted and browned.
Coats Back of Spoon When a thin layer coats the back of a metal spoon when dipped into a mixture.
Combine To stir two or more ingredients together until mixed.
Cool To allow to stand to come to room temperature.
Cream To beat butter or cream cheese until creamy or butter and sugar until light and fluffy.
Crimp To create a decorative edge on a pie crust by shaping the raised edge.
Cut In When making pastry dough, to cut fat into the flour mixture until pea-sized using a pastry blender or two knives used scissor-fashion.
Drizzle To drip a glaze or icing over a cake or other baked good.
Fold In To gently combine a light mixture with a heavier one without losing volume.
Knead To press, fold, and turn dough to achieve a smooth texture.
Mix To combine two or more ingredients.
Mix Until Moistened To combine a liquid with dry ingredients just until the dry ingredients are evenly and thoroughly moistened. The mixture is often lumpy.
Slit To cut partway through a food surface to allow steam to escape while baking.
Soften Recipes often call for softened butter for easy blending or beating. Leave the butter out at room temperature for about 30 minutes until pliable—not greasy or melting.
Soft Peaks To beat egg whites until rounded peaks form when the beaters are lifted.
Stiff Peaks To beat egg whites until pointed peaks form when the beaters are lifted.
Toothpick Comes Out Clean To determine if a cake is done, insert a wooden toothpick in the center; if no crumbs are attached to the toothpick, the cake is done.
Whisk To stir ingredients using a wire whisk to create a smooth texture or to incorporate air.
Zest The flavorful, colorful outer peel of citrus fruit.
sour cream bundt cake with pecan streusel
Serves 16
½ cup pecans, chopped
½ cup packed light brown sugar
1½ teaspoons cinnamon
½ teaspoon ground cloves
¼ teaspoon ground nutmeg
1½ cups whole wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, softened
1⅓ cups granulated sugar
2 large eggs
2 large egg whites
1¼ cups fat-free sour cream
2 teaspoons vanilla extract
1 teaspoon confectioners’ sugar
1 Preheat oven to 350°F. Spray 10-inch Bundt pan with nonstick spray.
2 Evenly sprinkle 2 tablespoons pecans in bottom of pan. Combine remaining pecans, brown sugar, cinnamon, cloves, and nutmeg in small bowl. Whisk together pastry flour, all-purpose flour, baking powder, baking soda, and salt in medium bowl.
3 With an electric mixer on medium speed, beat butter and ⅓ cup granulated sugar in large bowl until light and fluffy, about 2 minutes. Gradually beat in remaining 1 cup granulated sugar, then beat 1 minute longer. Beat in eggs and egg whites, one at a time, beating well after each addition. Beat in sour cream and vanilla. Reduce mixer speed to low. Gradually add flour mixture, beating just until blended.
4 Spoon one-third of batter into pan; spread evenly. Sprinkle evenly with half of pecan mixture. Spoon half of remaining batter on top; spread evenly. Sprinkle with remaining pecan mixture. Spoon remaining batter on top; spread evenly. Bake until toothpick inserted into center comes out clean, 40–45 minutes. Let cool in pan on wire rack 10 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners’ sugar.
PER SERVING (1⁄16 of cake): 233 Cal, 6 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 36 mg Chol, 219 mg Sod, 42 g Carb, 2 g Fib, 5 g Prot, 78 mg Calc.
PointsPlus value: 6.
cook’s note
Whole wheat pastry flour is made from very finely ground soft white wheat. It gives a lighter texture and a more tender crumb in baked goods than regular whole wheat flour, even though it contains almost the same amount of fiber and other nutrients. Look for it in a natural-food store or a well-stocked supermarket.
strawberry-lemon cake roll
Serves 12
5 large eggs, separated
½ cup granulated sugar
1 teaspoon pure lemon extract
½ cup all-purpose flour
3 tablespoons plus ⅓ cup confectioners’ sugar
¼ pound light cream cheese (Neufchâtel)
½ cup fat-free ricotta cheese
1½ teaspoons grated lemon zest
1 (1-pound) container strawberries
⅓ cup no-sugar-added strawberry preserves
1 Preheat oven to 350°F. Spray 15×10×1-inch jelly-roll pan with nonstick spray. Line with wax paper and spray paper with nonstick spray.
2 Beat egg whites in large bowl with electric mixer on medium-high speed until soft peaks form. With mixer on high speed, gradually add ¼ cup granulated sugar, beating until stiff peaks form. Set aside.
3 Add lemon extract and remaining ¼ cup granulated sugar to egg yolks in medium bowl; beat with electric mixer on high speed until thickened and pale yellow, about 4 minutes. Fold in flour with rubber spatula. Pour yolk mixture over beaten egg whites; gently fold together with spatula just until no white streaks remain. Scrape batter into prepared pan and spread evenly with spatula. Bake until top springs back when pressed lightly with your fingertip, 12–15 minutes.
4 While cake bakes, sift 2 tablespoons confectioners’ sugar onto clean kitchen towel. When cake is done, immediately invert onto towel. Carefully peel off wax paper from bottom of cake and discard. Starting from a long side, roll cake jelly-roll-style in towel. Completely cool rolled cake on rack.
5 Meanwhile, combine cream cheese, ricotta, lemon zest, and remaining ⅓ cup confectioners’ sugar in small bowl. Beat with electric mixer until very smooth. Cover and refrigerate. Hull and slice enough strawberries to measure 1 cup.
6 Unroll cake so that a long side is in front of you. Spread preserves over cake, leaving ½-inch border along opposite long side. Arrange sliced strawberries over closer half of cake. Spread cake with ricotta mixture, leaving 1-inch border on opposite long side. Roll cake, starting from closer long side. With serrated knife, trim ends of cake; place cake seam side down on platter. Sift remaining 1 tablespoon confectioners’ sugar over cake and arrange whole strawberries around it. To serve, cut cake on slight diagonal into 12 slices with serrated knife. Serve with whole berries.
PER SERVING (1 slice cake and 1 strawberry): 145 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 97 mg Chol, 75 mg Sod, 22 g Carb, 1 g Fib, 5 g Prot, 40 mg Calc.
PointsPlus value: 4.
honey-glazed autumn apple cake
Serves 20
3 cups all-purpose flour
1½ cups packed light brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
3 large eggs
¾ cup apple cider
6 tablespoons canola oil
1 teaspoon vanilla extract
2 large Golden Delicious apples, peeled, cored, and chopped
¼ cup honey, warmed
1 Preheat oven to 375°F. Spray 10-inch tube pan with nonstick spray and dust with flour.
2 Whisk together flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in large bowl. Whisk together eggs, cider, oil, and vanilla in medium bowl. Add egg mixture to flour mixture and beat with electric mixer on low speed until well combined, about 3 minutes. Stir in apples.
3 Pour batter into pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool in pan on rack 15 minutes. Remove cake from pan and cool completely on rack. Drizzle with honey just before serving and cut into 20 slices.
PER SERVING (1 slice): 206 Cal, 6 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 116 mg Sod, 38 g Carb, 1 g Fib, 3 g Prot, 31 mg Calc.
PointsPlus value: 6.
ginger-pumpkin cheesecake
Serves 16
18 gingersnaps, broken in half
2 tablespoons unsalted butter, melted
2 tablespoons plus ½ cup granulated sugar
1 (15-ounce) container fat-free ricotta cheese
1 (8-ounce) package light cream cheese (Neufchâtel)
½ cup packed light brown sugar
2 tablespoons cornstarch
2 teaspoons pumpkin pie spice
1 (15½-ounce) can pumpkin puree
1 cup fat-free egg substitute
1 cup thawed frozen fat-free whipped topping
Grated nutmeg (optional)
1 Preheat oven to 350°F. Put gingersnaps in food processor and pulse to make fine crumbs. Add melted butter and 2 tablespoons granulated sugar; pulse until blended. Spoon crumb mixture into 9-inch springform pan; press evenly onto bottom and up sides of pan. Bake until set, 8 minutes; cool completely on rack.
2 Put ricotta in food processor (bowl need not be washed out first) and pulse until smooth. Add cream cheese, brown sugar, cornstarch, pumpkin pie spice, and remaining ½ cup granulated sugar; process until blended and smooth, stopping to scrape down sides of bowl a few times. Add pumpkin puree and egg substitute; pulse until mixed. Pour filling over crust and level top. Bake until filling is set and no longer jiggles in center, about 1 hour 10 minutes.
3 Cool cheesecake in pan on rack. Cover pan with plastic wrap; refrigerate until chilled, 4 hours or overnight. To serve, release and remove sides of pan. Spread top of cheesecake evenly with whipped topping and sprinkle with nutmeg (if using). Cut into 16 slices.
PER SERVING (1 slice): 191 Cal, 6 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 19 mg Chol, 177 mg Sod, 29 g Carb, 2 g Fib, 6 g Prot, 86 mg Calc.
PointsPlus value: 5.
Ginger-Pumpkin Cheesecake
pomegranate-glazed cheesecake
Serves 16
12 low-fat graham crackers
8 tablespoons plus 1 cup sugar
2 tablespoons unsalted butter, melted
1 (8-ounce) package light cream cheese (Neufchâtel)
1 (8-ounce) package fat-free cream cheese
1 (16-ounce) container fat-free sour cream
2 large eggs
2 large egg whites
1 teaspoon vanilla extract
2 cups pomegranate juice
1 Preheat oven to 350°F. Spray bottom and sides of 9-inch springform pan lightly with nonstick spray.
2 Combine graham crackers and 2 tablespoons sugar in food processor; pulse to make fine crumbs. Transfer to small bowl and stir in melted butter. Press crumb mixture evenly onto bottom and halfway up sides of springform pan. Bake until golden, 8–10 minutes; cool completely on rack. Reduce oven temperature to 325°F.
3 Combine light cream cheese, fat-free cream cheese, and sour cream in large bowl; beat with electric mixer on medium speed until smooth. Add eggs, egg whites, vanilla, and 1 cup sugar; beat just until combined, stopping once or twice to scrape down sides of bowl. Pour mixture over crust in pan and transfer to oven. Bake until cake is set around edges but still jiggles slightly in center when shaken, about 1 hour. Turn off oven and let cake sit in oven 1 hour longer. Refrigerate until chilled, at least 3 hours.
4 Meanwhile, combine remaining 6 tablespoons sugar and pomegranate juice in small saucepan; bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is thick enough to coat back of spoon, about 30 minutes. Transfer to small bowl and refrigerate until chilled.
5 Remove cheesecake from springform pan and place on platter. Pour half of pomegranate syrup over top. Cut cake into 16 slices. Spoon small amount of remaining syrup over each slice.
PER SERVING (1 slice cheesecake and 2 teaspoons syrup): 215 Cal, 6 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 45 mg Chol, 192 mg Sod, 34 g Carb, 0 g Fib, 6 g Prot, 83 mg Calc.
PointsPlus value: 6.
cook’s note
To seed a pomegranate for garnishing the cake, cut off the top, slicing through the white pith, but not into the seed cavity. Score the pomegranate into quarters, avoiding the seed cavity. Place in a bowl of cold water and gently pry the seeds out with your fingers; the seeds will sink to the bottom.
sweet potato pie with pumpkinseed brittle
Serves 12
1 cup all-purpose flour
¼ cup whole wheat pastry flour
1 tablespoon granulated sugar
¾ teaspoon salt
3 tablespoons canola oil
2–3 tablespoons water
1 (15½-ounce) can cut sweet yams in light syrup, drained
¾ cup packed dark brown sugar
1 (12-ounce) can fat-free evaporated milk
¼ cup orange juice
2 tablespoons molasses or sorghum
2 large eggs
1 large egg white
1½ teaspoons pumpkin pie spice
½ cup raw shelled green pumpkin seeds
2 tablespoons maple syrup
1 To make crust, put all-purpose flour, pastry flour, sugar, and ¼ teaspoon salt in food processor; pulse until blended. Pour oil through feed tube and pulse until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, and pulse until dough forms. Flatten dough into disk; wrap in plastic wrap and refrigerate at least 1 hour or up to 3 days.
2 Preheat oven to 375°F. On lightly floured surface, roll dough out to 12-inch circle; ease it into 10-inch deep-dish pie pan, pressing evenly onto bottom and up sides of pan. Prick dough all over with fork. Crimp edges.
3 Line pie crust with foil; fill with pie weights or dried beans. Bake until dough looks dried around edges, about 20 minutes; remove foil and weights. Return crust to oven and bake just until golden, 10–12 minutes longer. Cool crust in pan on rack 10 minutes. Maintain oven temperature.
4 Meanwhile, to make filling, combine yams and brown sugar in food processor and pulse until smooth. Add evaporated milk, orange juice, molasses, eggs, egg white, spice, and remaining ½ teaspoon salt; pulse until blended. Pour filling into crust. Bake just until center is set, 40–45 minutes. Cool completely on rack.
5 To make topping, spray 12-inch square of aluminum foil with nonstick spray and set aside. Place pumpkinseeds in small nonstick skillet over medium heat and toast, stirring often, until seeds are golden, about 2 minutes. Add maple syrup; cook, stirring constantly, until syrup has reduced to glaze, about 2 minutes. Spread pumpkinseed mixture onto foil and cool. Just before serving, break brittle into pieces and sprinkle over pie. Cut pie into 12 wedges.
PER SERVING (1 wedge): 249 Cal, 7 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 212 mg Sod, 41 g Carb, 2 g Fib, 7 g Prot, 120 mg Calc.
PointsPlus value: 7.
chocolate cupcakes with peanut butter frosting
Serves 24
CUPCAKES
1 cup cake flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low-fat buttermilk
⅓ cup canola oil
1 large egg
1 large egg white
1 teaspoon vanilla extract
1 ounce semisweet chocolate, melted and cooled
FROSTING
½ cup light cream cheese (Neufchâtel), softened
¼ cup reduced-fat creamy peanut butter
¼ cup confectioners’ sugar
¼ cup unsalted roasted peanuts, chopped
1 Preheat oven to 350°F. Spray 24-cup mini-muffin pan with nonstick spray.
2 To make cupcakes, whisk together cake flour, granulated sugar, cocoa, baking powder, baking soda, and salt in medium bowl. Whisk together buttermilk, oil, egg, egg white, and vanilla in large bowl. Whisk melted chocolate into buttermilk mixture. Add flour mixture, stirring just until blended.
3 Fill each muffin cup two-thirds full with batter. Bake until toothpick inserted into center comes out clean, about 25 minutes. Let cool in pan on wire rack 10 minutes. Remove cupcakes from pan and let cool completely on rack.
4 Meanwhile, to make frosting, with an electric mixer on low speed, beat cream cheese, peanut butter, and confectioners’ sugar in small bowl until smooth, about 2 minutes.
5 With small spatula, spread frosting over tops of cupcakes; sprinkle with peanuts.
PER SERVING (1 cupcake): 138 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 13 mg Chol, 105 mg Sod, 18 g Carb, 1 g Fib, 4 g Prot, 28 mg Calc.
PointsPlus value: 4.
Chocolate Cupcakes with Peanut Butter Frosting
coconut cream pie with gingersnap crust
Serves 8
CRUST
15 reduced-fat gingersnap cookies, crumbled
1 tablespoon plus 2 teaspoons canola oil
1 tablespoon chopped almonds
FILLING
1 envelope unflavored gelatin
¼ cup cold water
¼ cup sugar
3 tablespoons all-purpose flour
1 cup low-fat (1 percent) milk
½ cup light coconut milk
1 large egg
Pinch salt
1 teaspoon coconut extract
½ cup thawed frozen light whipped topping
2 tablespoons flaked sweetened coconut, toasted
1 Preheat oven to 375°F. Spray 9-inch pie plate with nonstick spray.
2 To make crust, put gingersnaps in food processor and pulse until finely ground. Add oil and almonds; process until crumbly. Press crumb mixture evenly onto bottom and up side of pie plate. Bake until set, 8–10 minutes. Let cool completely on wire rack.
3 To make filling, sprinkle gelatin over water in microwavable cup. Let stand until softened, about 5 minutes. Microwave on High until gelatin is completely dissolved, about 15 seconds.
4 Whisk together sugar and flour in medium saucepan. Whisk in milk, coconut milk, egg, and salt and set over medium-high heat. Cook, stirring constantly, until mixture thickens, about 4 minutes (do not let boil). Remove saucepan from heat. Stir in gelatin mixture and coconut extract. Pour into medium bowl; refrigerate until filling begins to set, about 30 minutes. Whisk until smooth and creamy. With rubber spatula, gently fold in whipped topping. Pour into crust and sprinkle with toasted coconut. Refrigerate until firm, at least 2 hours or up to 6 hours.
PER SERVING (⅛ of pie): 168 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 28 mg Chol, 150 mg Sod, 23 g Carb, 1 g Fib, 4 g Prot, 58 mg Calc.
PointsPlus value: 5.
chocolate-almond meringue pie
Serves 12
FILLING
1½ cups low-fat (1 percent) milk
1 large egg
½ cup sugar
¼ cup all-purpose flour
¼ teaspoon salt
¼ cup semisweet chocolate chips
½ teaspoon almond extract
1 (6-ounce) prepared chocolate cookie crust
MERINGUE
4 large egg whites
½ teaspoon cream of tartar
½ cup sugar
¼ teaspoon almond extract
1 tablespoon chopped almonds, toasted
1 Preheat oven to 375°F.
2 To make filling, whisk together milk, egg, sugar, flour, and salt in medium saucepan, then set over medium-high heat. Cook, stirring constantly, until mixture thickens and coats back of spoon, about 4 minutes (do not let boil or mixture may curdle). Remove saucepan from heat; stir in chocolate chips and almond extract until chocolate is melted and mixture is smooth. Pour into crust.
3 To make meringue, with an electric mixer on medium speed, beat egg whites and cream of tartar in large bowl until soft peaks form. Increase speed to medium-high. Sprinkle in sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in almond extract.
4 Spoon meringue over filling, spreading it to edge of crust to completely enclose filling; sprinkle with almonds. Bake until meringue is golden brown, about 15 minutes. Let cool on wire rack about 1 hour. Refrigerate at least 3 hours or up to 6 hours. This pie is best eaten the day it is prepared.
PER SERVING (1⁄12 of pie): 195 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 21 mg Chol, 163 mg Sod, 31 g Carb, 1 g Fib, 4 g Prot, 46 mg Calc.
PointsPlus value: 5.
summer fruit tart with phyllo crust
Serves 10
¼ cup packed light brown sugar
1 tablespoon all-purpose flour
¼ teaspoon cinnamon
Pinch salt
4 ripe medium nectarines, halved, pitted, and sliced
1 cup blueberries
1 tablespoon grated lemon zest (about 2 lemons)
6 (12 × 17-inch) sheets frozen phyllo dough, thawed
1 tablespoon unsalted butter, melted
1 Preheat oven to 375°F. Spray 10-inch pizza pan or large baking sheet with nonstick spray.
2 Combine brown sugar, flour, cinnamon, and salt in large bowl. Add nectarines, blueberries, and lemon zest; toss to mix well.
3 Lay 1 phyllo sheet in pan; lightly spray with nonstick spray. Keep remaining phyllo covered with damp paper towel and plastic wrap to keep it from drying out. Working quickly, repeat with remaining 5 phyllo sheets, placing corners at different angles and lightly spraying each sheet with nonstick spray. Roll up edges of phyllo to form 1½-inch-wide rim.
4 Spoon nectarine mixture evenly on top of phyllo and drizzle with melted butter. Bake until edges of phyllo are golden brown and nectarines are tender, about 45 minutes. Let cool on wire rack about 1 hour before serving.
PER SERVING (1⁄10 of tart): 102 Cal, 1 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 3 mg Chol, 81 mg Sod, 21 g Carb, 1 g Fib, 2 g Prot, 13 mg Calc.
PointsPlus value: 3.
cook’s note
Ripe fruit will give the best flavor when making this tart. To choose the most flavorful nectarines, select those that are yellow with a blush of pink and that give slightly to palm pressure.
Summer Fruit Tart with Phyllo Crust
almond-pear linzer tart
Serves 16
1½ cups white whole wheat flour
1 teaspoon baking powder
½ teaspoon cinnamon
⅓ cup toasted blanched almonds
5 tablespoons light stick butter
¾ cup packed light brown sugar
2 large egg whites
⅓ cup seedless raspberry preserves
½ cup dried cranberries
1 tablespoon granulated sugar
2 teaspoons cornstarch
2 ripe large pears, cored and cut into ½-inch slices
1 Preheat oven to 350°F. Spray 10-inch removable-bottom tart pan with nonstick spray and dust with flour.
2 In medium bowl, whisk together flour, baking powder, and cinnamon. Put almonds in food processor and pulse until finely chopped; measure out 1 tablespoon almonds and set aside. Add butter and brown sugar to remaining almonds; pulse until blended. Add egg whites and pulse until blended. Add flour mixture and pulse until combined. Spoon mixture into tart pan and press evenly onto bottom of pan. Spread evenly with preserves, leaving a ½-inch border. Set aside 1 tablespoon cranberries and sprinkle remaining cranberries over preserves.
3 Stir together granulated sugar and cornstarch in medium bowl; add pears and toss to coat. Arrange pear slices in pan in concentric circle. Sprinkle with reserved 1 tablespoon almonds and 1 tablespoon cranberries. Bake tart until toothpick inserted into center comes out with a few moist crumbs, about 50 minutes. Cool completely on wire rack. To serve, remove tart ring and cut tart into 16 slices.
PER SERVING (1 slice): 150 Cal, 4 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 6 mg Chol, 37 mg Sod, 29 g Carb, 2 g Fib, 3 g Prot, 26 mg Calc.
PointsPlus value: 4.
Almond-Pear Linzer Tart
lemon-yogurt tart
Serves 10
7 low-fat honey graham crackers
3 tablespoons unsalted butter, melted
1 tablespoon light brown sugar
⅓ cup water
1 envelope unflavored gelatin
1 (14-ounce) can fat-free sweetened condensed milk
1¼ cups plain fat-free yogurt
2 teaspoons finely grated lemon zest
½ cup lemon juice
Lemon slices and mint leaves (optional)
1 Preheat oven to 375°F. Put crackers in food processor and pulse to make fine crumbs. Transfer to small bowl and stir in melted butter and brown sugar. Press crumb mixture evenly onto bottom and up sides of 9-inch tart pan with removable bottom, making sure to push mixture all the way to rim. Bake crust until golden, 10–12 minutes. Cool on rack.
2 Meanwhile, pour water into small saucepan; sprinkle gelatin over water and let stand 2 minutes to soften. Set over low heat and cook, stirring frequently, until gelatin dissolves. Remove from heat.
3 Whisk together condensed milk, yogurt, and lemon zest and juice in medium bowl. Gradually whisk in gelatin mixture. Pour mixture into cooled crust. Refrigerate until set, at least 3 hours or up to 1 day. Decorate tart with lemon slices and mint (if using) and cut into 10 wedges.
PER SERVING (1 wedge): 184 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 12 mg Chol, 81 mg Sod, 33 g Carb, 0 g Fib, 6 g Prot, 155 mg Calc.
PointsPlus value: 5.
Lemon-Yogurt Tart and Chocolate-Cranberry Oatmeal Cookies