Low-Fat Healthy Cranberry and Pistachio Biscottis

As humans start to grow old, many of our organs can't seem to keep up with the stress of age, but unfortunately, our taste buds never get old. They are always craving for something tasty, be it sweet, spicy or savoury, and often it becomes a challenge to cook food that is healthy and tasty. But I think my Low-Fat Cranberry-Pistachio Biscottis are a perfect way to enjoy some sweet with your tea or coffee, without feeling guilty about all that fat!

Ingredients
1 roll of parchment paper (or butter paper)
2 egg whites
1/2 cup sugar (or sweeteners if you are diabetic)
1/2 cup all-purpose flour
1/2 cup wheat flour
2 tsp baking powder
1 tbsp olive oil
4 tbsp milk
1/3 cup shelled pistachios - sliced
a fistful of dried cranberries (or chocolate chips for a variation)
1/2 tspn vanilla essence

Note: This is a healthy version of the recipe, so you might have to compromise on the softness a bit. If you are looking for a cake-like richness in the biscottis, use whole eggs(with the yolk) and instead of olive oil, add 1/4th cup butter.

Method
Preheat oven to 350°F and line a baking tray with parchment paper.

In a large bowl beat egg whites with a pinch of salt until they just hold stiff peaks. Gradually beat in the sugar while constantly mixing it.

Sift both the flours and baking powder. Add this to the egg white mixture and whisk.

Blend in the olive oil, milk, nuts and cranberries and beat till stiff peaks are formed and mixture holds its shape. Finally fold in the vanilla gently.

Transfer the mixture into loaf pan baking sheet forming a log-shaped bar with the dough. Smooth the top with hands and a flat butcher's knife and bake in middle rack of the oven until golden, about 25 to 30 minutes.

Now allow the baked loaf to cool down for 10 mins. Then slice it into biscotti-sized thick bars. Reduce temperature to 300°F.

Place the biscotti, cut side down, on the baking sheet. Bake 10 minutes, then turn the slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

These biscottis are low in fats, and even the fat it contains is good for the heart, coming from olive oil. This recipe does not use any butter or margarine, and also eliminates the high-fat content found in egg yolks. The egg whites provide necessary protein, milk and olive oil impart softness, while nuts and cranberries provide healthy anti-oxidants, proteins and omega-3 fatty acids which all aid in keeping your heart healthy. So enjoy these healthy cranberry biscotti without any guilt!!

Similar Recipes:
Cranberry-Soy Milk & Green Tea Smoothie
Healthy Cranberry-Walnut Scones