Super Bowl Snacks

Goat Cheese and Apple Canapes

Ingredients
1/4 cup crumbled fat-free feta
1 tablespoon agave nectar
1 large red apple, cored and cut into 24 thin slices
24 watercress leaves
Freshly ground black pepper

Make It
In a small bowl, stir together the feta cheese and agave necrtar. Spread about 1/2 teaspoon of the mixture onto each apple slice and top with a watercress leaf. Arrange the canapes on a platter and sprinkle with black pepper.

Sweet Potato Latkes with Applesauce
Prep: 30 minutes
Serves 4

Ingredients
1 1/2 cups peeled and grated white turnip
1/2 cup peeled and grated Idaho potato
1/2 cup peeled and grated white sweet potato
1 teaspoon chopped fresh thyme, plus 1 sprig fresh thyme
2 Fuji apples , peeled, cored, and cut into 2-inch pieces
1/2 teaspoon coconut nectar
2 teaspoons egg white powder
Salt and ground black pepper

• Heat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray it lightly with cooking spray.
• In a large microwave-safe bowl, combine the grated turnip and both potatoes. Mix in the thyme leaves, then season with salt and black pepper. Cover the bowl with plastic wrap and microwave on high for 3 minutes, or until the vegetables are just tender, stirring twice. Place the bowl in the freezer to cool for about 5 minutes.
• Meanwhile place the apples, thyme sprig, and coconut nectar in a separate microwave bowl and cover with plastic wrap. Microwave on high for 3 minutes, or until the apples are just tender, stirring twice. Remove and discard the thyme sprig. Use a potato masher to mash the apples (you can also use a food processor for smoother consistency). Set aside.
• Once the vegetables are cooled to room temperature, add the egg white powder and mix thoroughly.
• On the prepared baking sheet, make 12 equal piles of the vegetable mixture, then form each into a slightly flattened disk. Spritz the top of each latke with cooking spray. Bake for 10 minutes, then use a spatula to carefully flip them and bake for another 6 to 7 minutes, or until golden brown.
• Place 3 latkes on each serving plate and top with applesauce.

Black Bean Brownies

Take a break from the sweets with this easy solution that will nix your craving instead.
Prep: 30 minutes
Serves over 8

IngredientsNonstick cooking spray
1 1/2 cups canned black beans, rinsed and drained
1/2 cup unsweetened cocoa powder
1 tablespoon espresso powder
3/4 cup egg substitute
2 tablespoons agave nectar
2 tablespoons reduced-fat sour cream (such as Breakstone's)
1 tablespoon olive oil  butter, melted
24 packets (84g) Truvia 1 teaspoon vanilla extract
Sliced almonds (optional)

Preheat the oven to 350 degrees F. Spray an 8-x-8-inch glass baking dish with cooking spray.

Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping the bowl halfway through.

Add the agave, sour cream, butter, Truvia, and vanilla. Process until all the ingredients are combined, about 1 minute.

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.

Top with sliced almonds. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.