Low-Calorie Holiday Recipes (Slide 22)
These luxurious macaroons studded with pistachios and dried cranberries hail from food stylist Katie Webster. She made them three years ago when she was a personal chef for a gluten-intolerant client, then began selling them to a grateful crowd at her local farmers' market. Although you can concoct them with either sweetened or unsweetened coconut, we find that the unsweetened packs a more coconutty wallop. For a variation, substitute chopped crystallized ginger and mini chocolate chips for the pistachios and cranberries.
Recipe: Outrageous Macaroons
add to 'my eatingwell'
French Silk Pie
Bittersweet chocolate and Dutch-process cocoa meld with a shot of fresh brewed coffee to give an ult…View slide
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