Coconut Marshmallow Recipe
While these big boys don't offer substantial nutritional values, they have their place in the form of quick energy - and for satisfying our basic love for certain foods.
What's life without a treat that we really enjoy? Can you imagine never eating a caramel-dipped apple again? Or a banana dunked in dark chocolate? Or chocolate covered almonds?
While the almonds, banana and apple treats offer nifty nutritional perks, it's okay to enjoy those that don't from time-to-time.
Marshmallows, tips below
Toasted Coconut - place shredded coconut flakes in 350 degree oven until toasted to a golden state, more tips below
Ground Nuts, optional - use instead of the coconut if you wish
You can opt to use the campfire size or the regular large size. The mini's won't work well for this recipe. You can also use the colored large versions if you wish to add more color and variety to your recipe.
Place a large marshmallow on a sheet of wax paper and pop into the microwave for a few seconds. Be sure to keep a watchful eye as these babies go from firm to gooey in nothing flat - and of course, microwave temperatures vary significantly.
Remove and roll immediately into toasted coconut OR ground nuts for a deluxe treat.
Another suggestion is to roll the warmed 'mellow' into candy sprinkles.
One giant marshmallow without the toasted coconut contains about 25 calories.
One ounce of grated coconut contains about 100 calories but one ounce goes a long way in preparing this recipe.
To toast the coconut, place the shredded version onto a flat baking sheet and load it into an oven that is preheated to 350 degrees. Keep a check and when the coconut reverts to a golden brown, remove from the oven.
You can also place it beneath a broiler - but take note that it browns super quick. A toaster oven can also be used.
If you place the loose coconut onto foil, clean-up is a breeze.
Dark chocolate offers a few heart-health benefits, so dunking a large marshmallow in a bit of the melted brew is another great way in keeping favorite treats in your life without blowing your weight loss plan.
Keep in mind that the strict plans just do not last; they end 99.99% of the time with an ugly, frantic food binge.
Still Naughty But Healthier Recipes
Please note that this is one of the more naughty recipes and please take care in enjoying a tiny serving. This makes a nice special treat for extra large crowds.
The Recipe Ingredients
Combine the following ingredients:
7 1/2 ounces of low fat or fat reduced biscuit mix (or use 1 1/2 cups of self-rising white flour)
1 box of brown sugar
1/4 cup of light margarine, melted
1 small container of egg substitute (or use 4 eggs)
1 small package of coconut (7 ounces)
1 Tablespoon of vanilla extract
1/2 cup of chopped pecans
Bake in a 375° preheated oven for about 20 minutes in an 8 X 10 square pan. Cake will be gooey until it sets up.
The coconut and pecans add some healthful benefits but are offset negatively by the brown sugar. Using egg substitute cancels out the cholesterol and most of the calories contained in eggs.
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