Today’s strawberry rolls and a freshly brewed cup of coffee are a wonderful way to kick off Mother’s Day. And yes, I did say coffee.
Following the research on the health effects of drinking coffee is like watching the ups and downs of the stock market. One day, coffee is a health hazard. The next day, we’re told it may help reduce the risk of type 2 diabetes.
For healthy adults, the 2015-2020 Dietary Guidelines for Americans considers 400 milligrams of caffeine a day to be a safe amount. Eight ounces of coffee has about 95 milligrams of caffeine; the same size serving of black tea contains about 50 milligrams, and a 12-ounce cola averages 30 milligrams.
The health effects of coffee consumption have been studied extensively over the years and, according to the Academy of Nutrition and Dietetics, a daily cup (or two) of joe may provide some health benefits.
Moderate coffee consumption has been linked to a lower risk of type 2 diabetes, cardiovascular disease and certain cancers. Potential links between coffee consumption and a reduced risk of Alzheimer’s disease and Parkinson’s disease are being investigated as well. One reason for the potential disease-preventing effects may be the antioxidants found in roasted coffee beans.
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So how much coffee is too much? A sensible recommendation would be no more than three or four cups per day. For pregnant women, the American College of Obstetricians and Gynecologists recommends no more than 200 milligrams of caffeine a day.
Of course, some health conditions may be worsened by coffee consumption, including insomnia, anxiety, reflux disease (heartburn), high blood pressure, and cardia arrhythmias (abnormal heartbeat).
And, for those watching their waistline, specialty coffee drinks tend to be loaded with calories. A large caffé mocha with whole milk and whipped cream has about 500 calories. An 8-ounce cup of plain black coffee has 5 calories.
Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.
Strawberry Crescent Rolls with Cream Cheese Icing
Makes: 8 / Prep time: 20 minutes / Total time: 45 minutes
⅓ cup strawberry jam
⅔ cup diced strawberries
1 ½ tablespoons cornstarch
2 tablespoons water
Vegetable oil cooking spray
1 can (8 ounces) reduced-fat crescent rolls
1 ½ ounces (3 tablespoons) reduced-fat cream cheese
¼ cup powdered sugar
2 teaspoons skim milk
Preheat oven to 350 degrees. In a small saucepan, combine jam and strawberries.
Over medium-low heat, stir mixture until berries begin to soften, about 3 to 5
minutes. In a small bowl, dissolve cornstarch in water and drizzle over strawberry
mixture, stirring constantly until thickened. Remove from heat and allow to cool
while preparing crescent dough. Spray a jelly roll pan with cooking spray. Unroll
crescent dough and divide into 8 triangles. Evenly spread strawberry mixture over
each triangle and roll, starting at the wide end and moving toward the tip of the
triangle. Bake 12 to 15 minutes or until tops are golden brown. To prepare icing,
beat cream cheese, powdered sugar, and milk. Drizzle over warm rolls and serve.
Created by Kendall Gulliver, Henry Ford Hospital
Dietetic Intern, for Heart Smart and tested by Susan Selasky for the Free Press Test Kitchen.
161 calories (22% from fat), 4 grams fat (2 grams sat. fat, 0 grams trans fat), 28 grams carbohydrates, 3 grams protein, 248 mg sodium, 4 mg cholesterol, 12 mg calcium, 0 gram fiber. Food exchanges: 1 ½ starch, 1 fat.
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