HOLIDAY 2012 ENTERTAINING: HAVE YOUR CAKE AND EAT IT TOO WITH CANOLA INFO’S “SKINNY MINI HOLIDAY DESSERTS”

Images Provided by CanolaInfo.org

INDULGE IN MODERATION WITHOUT GIVING UP THE DELECTABLE, SWEET TREATS YOU LOVE WITH DESSERTS MADE WITH LOW-FAT, OMEGA-3 RICH CANOLA OIL 

Clear Canola Oil. Photo Credit: CanolaInfo.org

The dessert table can be your worst enemy during the holidays, but it doesn’t have to be. Indulgence and moderation go hand-in-hand

Field of Canola Flowers. Photo Credit: CanolaInfo.org

with CanolaInfo’s “SKINNY MINI HOLIDAY DESSERTSRECIPE COLLECTION. Now you can have your cake and eat it, too!

Canola oil comes from the crushed seeds of the canola plant and is part of the Brassica family. Cabbages, broccoli and cauliflower are also part of this same botanical family. Each canola plant grows from 3 to 6 feet (1 m -2 m) tall and produces beautiful yellow flowers. As the plant matures, pods form that are similar in shape to pea pods, but about 1/5th the size. Each pod contains about twenty tiny round black or brownish-yellow seeds.

Once harvested, canola seeds are taken to a facility where they are crushed to extract the oil contained within the seed. This oil is then further refined and bottled as canola oil. Basic characteristics of this cooking oil include a pale golden color, light texture, neutral taste and high heat tolerance. The average canola seed is 45% oil. The remainder of the seed, which is very high in protein, is processed into canola meal and used as a high quality animal feed.

Canola is grown primarily in the prairie regions of Western Canada, with some acreage being planted in Ontario and the Pacific Northwest. Smaller volumes are also grown in the North-central and South-eastern United States.

Strawberry Muffin made with Canola Oil. Photo Credit: CanolaInfo.org

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