Category Archives: Fruit Desserts

Quick Cookies, Muffins and Pancakes, Oh My!

I have recently become a huge fan of the Trader Joe’s Multigrain Baking and Pancake Mix (don’t live near a Trader Joe’s? Don’t fret — many health food stores have a similar multi-use baking mix on their shelves). Yearning for some healthy chocolate chip cookies? Want some pancakes or waffles on Sunday morning?

This mix makes baking super simple. It’s like using a pre-made cake or cookie mix, but because you add some of the ingredients, you can control how much sugar and fat you’re using. Plus, you control the mix-ins!

Thus far, I’ve made chocolate-chip oatmeal cookies, a multigrain fig quick bread, a blueberry coffeecake and chocolate-chip banana pancakes. Yes! All with one mix!

Here’s the deal: The mix includes flour, oats, baking soda and baking powder, a little oil, buttermilk, oat and wheat bran, a little sugar and salt. The basic ingredients for many healthy baked goods. You only need add a little more sugar, some butter/oil/applesauce for moisture and the goodies!

Here are some of my favorite recipes using this mix:

Blueberry Walnut Coffeecake

1 cup soymilk

Juice from one lime

1 egg

2 Tbsp Spectrum Spread or butter

2 and 1/2 cups of Trader Joe’s Multigrain Baking Mix

1/2 cup brown sugar

1 and 1/2 cups frozen blueberries

1/2 cup walnuts


1. Preheat the oven to 350 degrees Fahrenheit and coat an 8 by 8-inch pan with cooking spray.

2. In a small bowl, add the lime juice to the soymilk until it curdles (if you don’t like soymilk, you can skip this step and just use 1 cup of buttermilk).

3. Stir the egg, melted butter/Spectrum Spread, and sugar into the soymilk mixture and mix well.

4. Add the Multigrain baking mix and stir until the flour mixture is barely moistened.

5. Fold in the blueberries and walnuts.

6. Pour the batter into the prepared pan and bake for about 45-50 minutes or until a knife inserted in the middle of the pan comes out clean.

7. Allow the pan to cool for at least 15 minutes and serve!


Chocolate-Chip Banana Pancakes

2 and 1/2 cups Trader Joe’s Multigrain Baking Mix

1 cup soymilk

2 eggs

2 Tbsp melted butter or Spectrum Spread

1 mashed banana

1/2 cup walnuts (optional)

1 cup chocolate chips


1. Preheat a saute pan or griddle on medium heat and lightly coat it with butter or oil.

2. Mix of the ingredients together, being careful not to overbeat, lest you want tough pancakes!

3. Using a spoon, carefully ladle about 2-3 Tbsp of batter into the pan to create a nice, round pancake. Keep the griddle on medium heat so that the pancakes don’t burn.

4. When a few bubbles appear on the top surface, flip the pancakes over. Your pancakes should be lightly golden brown and cooked on the inside. If you still have raw batter on the inside, cook a little longer before flipping.

5. Serve warm!


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Taste of Summer: Apricot Clafoutis

Summer is here, which means apricots, plums, peaches and pluots galore. When I worked at Fairview Gardens, I used to bring home box upon box of peaches, which made for the sweetest, juiciest jam I’ve ever tasted.

Apricots, peaches and plums and all of their hybrid combos are ideal for pies, crumbles, slumps and tarts, but why not impress your guests and serve this easy-but-sophisticated French dessert instead? Clafoutis is traditionally made with cherries, but one can easily substitute another stone fruit. A baked layer of eggs, flour and sugar covers a spread of perfect summer fruit. Heaven.

As expected, I’ve lightened up the recipe here, so this isn’t the traditional melange of ingredients. I’m sure you’ll find that the taste is still fabulous and your waist will thank you as well 🙂

Apricot Clafoutis

7-8 ripe apricots, pitted, halved

3/4 cup sugar

3 eggs + 3/4 cup egg beaters (or 6 eggs total)

1 and 1/3 cup whole wheat pastry flour or all purpose flour

2/3 cup fat free plain yogurt (you can use low-fat, too)

1 tsp. vanilla


1. Preheat the oven to 350 degrees Fahrenheit (170 Celsius). Cover a deep pie pan or rectangular ceramic dish with cooking spray. Line the pan or dish with the apricot halves, placing the cut part face down.

2. In a large bowl, whip together the eggs and sugar until it becomes a foamy, mousse-like mixture. I used a Cuisinart stand mixer with the whip attachment, but you could easily use a hand mixer.

3. Add the yogurt and vanilla extract and whip until well combined.

4. Add the flour into the egg/yogurt mixture a little bit at a time until it is well mixed in.

5. Pour the egg/flour mixture over the apricots in the baking dish and bake until a skewer inserted comes out clean, about 30 minutes.

Serve warm… Delicious with a little bit of whipped cream or vanilla ice cream.

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Posted by on June 4, 2008 in Fruit Desserts


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