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Everyone's a winner in H.E.E.L.S for Health's recipe contest

The winners in March 21's H.E.E.L.S for Health's Healthy De-Lites recipe contest have been announced, and they are:

* Sandra Poffenbarger, overall winner, General Administration, for her Chocolate Raspberry Torte;

* Sandy Restivo, Savory category winner, Football Office, for her Chunky Vegetable Chili; and

* Nan Williams, Sweet category winner, Materials Support, for her Applesauce Cakes.

All three winning recipes follow, and include nutritional breakdowns as evaluated by the H.E.E.L.S for Health staff.

Chocolate Raspberry Torte

1 low fat chocolate/devils food cake mix*

1 c raspberry jam

1 carton fresh raspberries or equivalent of frozen berries

1 small container lite whipped topping (8 ounces)

1/4 c Hershey syrup

2 T raspberry liqueur (Chambord) - optional

Make cake mix by directions into 2 8" layer pans. When cool, split layers horizontally. Whip jam with a fork and add a few mashed berries and liqueur and spread between layers. Reserve a little of mixture to drizzle on top of cake. Fold syrup into whipped topping and ice top and outside of cake. Decorate with fresh berries, drizzle of syrup, and chocolate curls.

*To make regular cake mix low fat, substitute 3 egg whites or 3/4 c frozen fat free egg product for eggs; increase water to 1 3/4 c; omit oil and add 2 T flour. Bake 5 minutes longer.

Serving Size: 1/8 recipe Carbohydrates: 73g Fat: 2.8g Sat Fat: 1.6g

Calories/serving: 318 Protein: 2.7g Cholesterol: 0mg Sodium: 391mg

Chunky Vegetable Chili

1 medium zucchini, cut into 1/2" pieces

1/2 c coarsely chopped onion

1/2 c coarsely chopped celery

2 cloves garlic minced

2 to 3 t chili powder

1 t dried oregano, crushed

1/2 t ground cumin

2 14 1/2 oz cans Mexican-style stewed tomatoes

1 17 oz can whole kernel corn

1 15 oz can black beans, rinsed and drained

1 8 oz jar salsa

sour cream

1. In a 3 1/2 or 4-qt crockery cooker, combine zucchini, onion, celery, garlic, chili powder, oregano and cumin. Stir in undrained tomatoes, undrained corn, drained beans and salsa.

2. Cover; cook on low heat setting for 8-10 hours or on high for 4-5 hours.

3. To serve, top with a dollop of low fat or no fat sour cream.

(You can reduce hotness by using regular stewed tomatoes and mild salsa.)

Serving Size: 1/8 recipe Carbohydrates: 35g Fat: 1.2g Sat Fat: 0g

Calories/serving: 164 Protein: 6.5g Cholesterol: 1.4mg Sodium: 481mg

Applesauce Cakes

1 1/2 c unsweetened apple sauce

1/2 c low fat margarine

1 c brown sugar

1 c raisins

1 t cloves

1 t cinnamon

1 t nutmeg

1/2 t salt

2 c plain flour, sifted

2 t soda

Heat applesauce. Put margarine, sugar and raisins into hot applesauce. When cool, add spices, salt, flour and soda. Mix. Put into greased mini muffin cups. Bake in 350-degree oven. Bake for about 5 minutes. Makes about 3 dozen.

Icing

When cakes are cool, add the following icing:

1 t vanilla flavoring

4 T low fat milk

1 stick of low fat margarine

Blend above items in mixer.

Add 1 box of confectioners' sugar

Lastly, use a knife and spread icing on applesauce cakes. Top off

cakes with a little piece of mint or any item, which will add some color and taste.

Serving Size: 1/36 recipe Carbohydrates: 26.5g Fat: 2.6g Sat Fat: 0.5g

Calories/serving: 131 Protein: 0.9g Cholesterol: 0mg Sodium: 140mg

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