(Courtesy of the National Coffee Association)
Try these coffee recipes which are also good for you.
Did you know that coffee has benefits besides just tasting great? Coffee, your
‘best friend’ from college days when you pulled those all-nighters, really
does enhance alertness, improve memory and reasoning skills and even helps put
you in a better mood. And physically active individuals should know that
coffee can improve physical stamina, reduce muscle pain and improve reaction
time.
Here are three great recipes to start your collection. How’s that for using
your bean!?
“The
Power Lift”
Makes four 8-ounce servings
This coffee banana smoothie is a smart snack before a workout. Yogurt is a
stellar source of calcium, the banana adds potassium, wheat germ kicks in
extra vitamin E, and coffee contributes some vigor. All the way around, this
is a healthful snack. Remember, research shows that caffeine improves physical
stamina and may even reduce muscle pain. So enjoy it and then get moo-ving.
1 1/2 cups brewed coffee, cold or at room temperature
2 6-ounce containers plain low-fat yogurt (1 1/2 cups)
2 medium ripe bananas, peeled and sliced
3 to 4 ice cubes
2 tablespoons toasted wheat germ
2 tablespoons honey, or to taste*
* (Use more or less honey depending on the ripeness of the bananas.)
Place all
ingredients in a blender container. Cover, and blend on high
speed for 1 minute, or until smooth. Pour into 4 glasses. Serve
immediately.
Per serving: Calories: 154; Protein: 6 grams; Carbohydrate: 30 grams; Fat: 2
grams; Cholesterol: 5 mg.; Sodium: 63 mg.
Smart Start Milkshake
Makes two 12-ounce servings
This luscious Coffee Choco-Mint Milkshake is a great breakfast-in-a-glass to
start your day. Research shows that the coffee in it enhances alertness,
improves memory and can even help put you in a better mood and you get a
calcium boost from the milk and ice cream.
Note: If you’re on a low-carb diet, just make the
substitutions in parentheses.
1 cup brewed coffee, cold or at room temperature
1 cup chocolate ice cream, slightly softened (substitute low-carb ice cream)
1/2 cup low-fat (1%) milk (substitute low-carb milk)
1 packet Splenda™
1/2 teaspoon peppermint extract
Place all ingredients in a blender container. Cover, and blend on high speed
for 1 minute, or until smooth. Pour into 2 tall glasses. Serve immediately.
Per serving: Calories: 258; Protein: 6 grams; Carbohydrate: 25 grams; Fat: 18
grams; Cholesterol: 98 mg.; Sodium: 153 mg.
Seize the Day Café
au Lait
Makes 1 serving
This mocha almond low-fat treat offers a perfect afternoon pick-me-up; the
coffee will wake-you-up and the milk offers a calcium bonus!
2/3 cup low-fat (2%) milk
2 teaspoons chocolate-flavored syrup
1/8 teaspoon almond extract
2/3 cup hot, brewed French (or other dark roast) coffee
Grated chocolate, or freshly ground nutmeg, optional
In a small saucepan combine the milk, chocolate syrup, and almond extract
until blended. Bring just to a boil over medium-low heat.
Pour the milk mixture and coffee simultaneously into a French café au lait
bowl, or large coffee cup. Top with grated chocolate or freshly ground nutmeg,
if desired. Serve immediately.
Per serving: Calories: 115; Protein: 5 grams; Carbohydrate: 16 grams; Fat: 3
grams; Cholesterol: 12 mg.; Sodium: 102 mg.
Cappuccino Biscotti
Makes about 40 biscotti
These low-fat cookies are enhanced by the strong coffee that gives them great
flavor. Enjoy one of these crispy confections with a cup ‘o joe or a low-fat
latte for a guilt-free afternoon treat.
2 cups flour 5 tbl. brewed espresso, cooled
1 cup sugar 4 tsp milk
1/2 tsp. baking soda 1 large egg yolk
1/2 tsp baking powder 1 tsp. vanilla
1/2 tsp. salt 3/4 cup pecans chopped coarse
1/2 tsp. cinnamon 1/2 cup semisweet chocolate chips
Stir together
in a large bowl: the flour, sugar, baking soda, baking
powder, salt and cinnamon till mixed well. In a small bowl, whisk together
the espresso, milk, egg yolk and vanilla. Add liquid mixture to flour mixture
and beat till dough forms. Stir in nuts and chips.
Knead the dough on a floured surface till no longer sticky, then halve the
dough. Flour your hands and shape each piece into a flattened log 12 inches x
2 inches and arrange the logs at least 3 inches apart on a greased cookie
sheet. Bake 350° for 35 minutes. Let cool 10 minutes, then cut biscotti on the
diagonal into 3/4” slices. Arrange biscotti cut side down on the sheets and
bake 5-6 minutes on each side till they are pale golden.
Heavenly Coffee
Angel Food Cake
Makes 12 servings
There used to be a commercial for Choc Full O Nuts coffee that called it “that
heavenly coffee.” You’ll find this coffee angel food cake heavenly—it is low
in calories and low in fat, so you can splurge and top it with some low fat
frozen yogurt. Coffee gives the traditional angel food cake a little extra
zip.
1 cup sifted cake flour
2 tbl instant coffee, ground to a fine powder 1 tsp. cream of tartar
in a coffee grinder 1 tsp. vanilla extract
1 1/4 cups sugar 1 tsp. coffee extract (or
1/2 tsp. salt substitute almond extract)
1 1/2 cups egg whites (10-12 large eggs)
at room temperature
Place a rack in the center of the oven and preheat it to 325o.
Sift the flour and ground instant coffee together onto a sheet of wax
paper, then resift it with the sugar and salt onto a second sheet of wax
paper.
In a large grease-free bowl of an electric mixer, add the egg whites and cream
of tartar and mix on low speed till foamy. Increase speed gradually to medium
and beat until whites are stiff and shiny, but not dry. Stop the mixer and add
the vanilla and coffee extracts, whisking in once or twice by hand.
Carefully lift the wax paper holding the dry ingredients and sprinkle the
flour mixture gently into the egg whites. Using a spatula, carefully fold the
dry ingredients into the whites till just incorporated. Do not stir hard or
the batter will deflate.
Very gently turn the batter into an ungreased tube pan and smooth the
top
lightly. Place immediately in the oven and bake for 45 minutes or till well
risen and golden on top.
As soon as the cake is done baking, invert it (if your tube pan doesn’t have
‘feet”, hang the pan upside down over the neck of a bottle.) Allow the pan to
hang upside down for several hours until completely cool. (If it cools right
side up, gravity will make it sink and become dense.)
To remove from pan, slide a long thin knife around the edge of the pan and the
center tube to loosen it. Top the cake with a plate, invert and lift off the
pan.
Per Serving: 113 calories, 4 g protein, 24 mg carbs, 0 g fat, 0 mg cholesterol
