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Springfield police open death investigation after woman’s body found

Guilt-free cookie perfect for cancer survivors

Cookbook offers ideas for healthy eating after breast cancer

Book: “Swing Back from Breast Cancer: Recipes for Eating and Living Well Every Day After Breast Cancer,” by Barbara C. Unell and Judith Fertig; 262 pages, $29.99; published by Andrews McMeel, 2012.

In their own words: “We hope you find our book to be a good friend and guide to delicious meals and a lifestyle that helps you feel fabulous every day.” —Barbara C. Unell and Judith Fertig

What you get: A collection of 150 recipes that call for ingredients that help breast cancer survivors get back into a routine of healthy living. Chapters are divided into Desserts; Breakfast; Beverages; Appetizers and Snacks; Salads and Side Dishes; Soups, Stews, Risottos and More; and The Main Event. We’re interested in trying Fall Harvest Waffles with Maple Syrup (Page 62), Roasted Rosemary Garbanzo Snacks (P. 115), Roasted Spaghetti Squash with Tomatoes, Kale and Herbs (P. 189) and Seared Tuna with Baby Bok Choy, Black Pearl Rice and Fresh Ginger Vinaigrette (P. 235).

What we made:


1/2 cup egg whites (from about 4 large eggs)

1/4 teaspoon salt

1 cup packed light brown sugar

1/4 cup toasted walnuts, finely chopped

1 quart fresh strawberries

Makes 36 cookies; serves 12. Prep time: 15 minutes. Cook time: 30 minutes.

  1. Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
  2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.
  3. Add 1/2 cup of the brown sugar and continue to beat on high speed until stiff peaks form. Add the remaining sugar, 1 tablespoon at a time, continuing to beat at high speed, until the mixture is stiff and shiny. With a rubber spatula, quickly fold in the walnuts until they’re dispersed throughout, but the mixture has not deflated. Drop by tablespoons, about 2 inches, apart, onto the prepared pans. Flatten each cookie slightly with the back of a spoon.
  4. Bake for about 30 minutes, until golden brown. Let cool. Store the cookies in an airtight container until ready to serve with the strawberries.

Tip: To toast nuts, arrange them on a baking sheet and toast in a 350 degree F. oven for 15 minutes or until lightly browned and fragrant. Let cool, then chop.

Calories: 142. Total fat: 2 g. Saturated fat: 0 g. Carbohydrates: 30 g. Protein: 2 g. Dietary fiber: 1.5 g; Sodium: 95 mg.

Our assessment: We love that this cookie recipe calls for only four ingredients. It’s likely you already have them in your refrigerator and pantry. For a lighter cookie, we used thinly sliced almonds instead of chopped nuts. The result is wonderful — a pleasant sweet flavor and a texture that’s crunchy and airy. If you want to get fancy with your presentation and turn these cookies into a dessert, place 1 or 2 cookies on each dessert plate. Thinly slice the strawberries and cook them in a pan on medium heat. When the strawberries begin to soften, add a little lemon juice and a little sugar. Spoon strawberries over the cookies then pour a little of the juice on top. Antioxidant-rich blueberries also work.

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