Chocolate Ice Cream Substitute

Found this recipe on This blog through pinterest. Since it's so hot in our house I always want ice cream. But I can't keep it in the house because I would go through a whole tub in one sitting. So I made this to keep in my freezer to help curb those cravings, and I'm so happy with how it turned out!

Ingredients
4 bananas, just slightly overripe
2 tbsps creamy peanut butter (optional )
2 tsps cocoa powder
Your sweetener of choice (Truvia, Stevia, Agave, honey, sugar, etc.)
Skim milk

Directions
Slice bananas into small discs. Freeze for an hour (it doesn't matter if you freeze them longer than that. just go at least an hour so that they are frozen through.)

Place frozen bananas in blender or food processor. Add desired amount of skim milk (just for texture) and blend until smooth. You will have to stop and scrape the bowl a few times while blending.

Once smooth, add the cocoa powder, sweetener, and peanut butter. Voila! Low calorie dessert that is better for you than Ice Cream.

You can taste the banana but it's not overpowering. You could switch out the cocoa powder and pb for coconut, peaches, berries.... anything goes!

Frozen PEANUT BUTTER CUPS!!!!!!

If you know us at all, you will know that we are NUTS over peanut butter. If youre like us, you'll love these!

Ingredients:
1 small (4 serving) package of sugar free fat free chocolate INSTANT pudding mix
one 8 ounce container of fat free cool whipped (thawed)
2 ounces (about 1/2 cup) dry roasted peanuts
1 tablespoon of (we used sugar free) mini semi sweet chocolate chips
1 tablespoon of reduced fat peanut butter :)

Directions:
place pudding mix in a medium bow. add 3 ounces (1/4 plus 2 tbls) warm water. stir until smooth and thickened, about 2 minutes
in a small bowl, combine 1 tbls cool whip with peanut butter until mixed well. Stir into the pudding mixture.
Stir in half of the nuts and all of the chocolate chips. Fold in remainging cool whip. (you dont need to mix it in completely)
Line a 12 cup muffin pan with baking cups and spray with nonstick spray. Evenly distribute pudding mixture among the cups. sprinkle the tops of the cups with remaining nuts.
Freeze until solid, about 1 hour. store in the freezer until ready to serve.

Nutrition Facts: 1 cup. 78 calories!!!!! 2g fat, 123mg sodium, 11.5g carbs, .5g sugars, 2g protein.

Cinnamon Crumble Coffee Cake

The only tricky part about these is getting the topping to crumble right. It's a little bit sticky but just clump it on and you're good to go.

Ingredients
For the cupcakes
2 cups moist-style yellow cake mix (1/2 of an 18.25-oz. box)
3/4 cup fat-free sour cream
1/4 cup fat-free liquid egg substitute (we used egg whites)
2 oz. (1/4 cup) sugar free syrup
1 tsp. cinnamon

For the Crumb Topping
1 1/2 cups Fiber One bran cereal (original)
1/4 cup fat-free liquid egg substitute (egg whites)
1/4 cup no-sugar-added applesauce
3 tbsp. Sweetener (truvia)
1 tbsp. brown sugar (not packed)
1 tbsp. cinnamon

Directions
Preheat oven to 350 degrees.

In a food processor or blender, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a dish, and add all other topping ingredients. Stir well, until mixture is completely mixed and crumbly. Set aside.
Mix all cake ingredients together until thoroughly blended and free of lumps.

Spray a 12-cup muffin pan with nonstick spray. Evenly distribute batter among the cups. Bake for 10 minutes, and then remove pan from oven.

Using your fingers to help form the crumbs, evenly top each cake with crumb mixture, lightly pressing crumbs into cake tops so they stick. Return pan to the oven, and bake for 5 minutes longer. Allow to cool before removing cakes from the pan.

MAKES 12 SERVINGS

PER SERVING (1 coffee cake): 124 calories, 2g fat, 209mg sodium, 27g carbs, 4g fiber, 11g sugars, 3g protein
These muffins have an AWESOME flavor. They make a great treat on a cold day, or for breakfast, or anytime!

Peanut Butter oatmeal Softies

These cookies are amazing! We thought the dough was better than the cookies :)

Ingredients:

• 1/4 cup brown sugar (not packed)
• 1/4 cup reduced Peanut butter
• 2 tablespoons Splenda granular
• 2 tablespoons whipped butter (light or light buttery spread,like Brummel & Brown)
• 2 tablespoons no-sugar-added applesauce
• 2 tablespoons liquid egg substitute (like Egg Beaters Original)
• 1/4 teaspoon vanilla extract
• 1/3 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1 dash salt
• 3/4 cup oats (not instant)
  
  

Directions:

Preheat oven to 350 degrees.

1.  In a medium bowl, combine brown sugar, peanut butter, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
2.  Add flour, baking powder, and salt, and stir until completely mixed and smooth.
3.  Add oats and mix until they are thoroughly coated with the batter.
4.  Line a large baking sheet with parchment paper. Spoon batter onto the sheet in 6 evenly spaced mounds. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
5.  Bake in the oven for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
6. Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet. Then slide parchment paper onto a cool surface, and let cool COMPLETELY. (Really, they taste best once they've totally cooled.) Enjoy!

Pineapple Cake - Sugar Free!

Hungry girl yet again. I made this cake for my moms birthday because she doesn't eat sugar either. And it turned out very rich, gooey, and delicious!

What you need...
Topping
1 tbsp. light whipped butter or light buttery spread
1/4 cup Splenda brown sugar blend (not packed) (or regular brown sugar if you eat sugar)
7 pineapple rings packed in juice, drained
7 maraschino cherries

Cake
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style sugar free yellow cake mix
1 1/2 tsp. baking powder
1/2 cup club soda
1/4 cup no-sugar-added applesauce

How to make it...
Preheat oven to 350 degrees. Spray a round cake pan with nonstick spray and set aside.

Place butter in a small microwave-safe bowl and microwave for about 15 seconds, just until melted. Add brown sugar and mix well. Spread mixture evenly along the bottom of the cake pan. Set aside.

Blot pineapple rings and cherries with paper towels to remove any excess moisture. Lay pineapple rings in an even layer in the cake pan, and place one cherry in the center of each pineapple ring. Set aside.

To make the batter, combine cake mix with baking powder in a large bowl. Mix well. Add club soda and applesauce, and stir until smooth.

Evenly pour batter into the cake pan over the fruit layer. Bake in the oven until a toothpick inserted into the center comes out clean, 30 - 35 minutes.

Allow cake to cool completely. Firmly and securely place a plate over the pan, and carefully flip so the plate is on the bottom. Gently lift pan to release the cake.

Cut into 8 slices.

Per Slice= Calories:189 Carbs:39g Protein:1.5g

Molten Lava Cakes

So we tried this recipe. And it didn't turn out great. So... we want everyone else to try it and leave comments or E-mail us how it turns out! And if you change anything let us know! This recipe is from my cookbook, The Best of Clean Eating.

Ingredients:

• Olive oil cooking spray
• 1/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/3 cup Sucanat
• 3 Tbsp unsweetened applesauce
• 3 Tbsp olive oil
• 1 egg
• 1 egg white
• 1/2 cup white whole-wheat flour
• 1 tsp pure vanilla extract
• Orange or pear slices, for garnish (optional)

Directions:

ONE: Preheat oven to 400ºF. Lightly spray four 4-ounce custard cups or small ramekins with cooking spray. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.

TWO: In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth. Stir in flour and vanilla until flour is combined completely – do not overmix.

THREE: Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for nine minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired; serve warm.

FOUR: Stir in flour and vanilla until flour is combined completely – do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.

Worlds easiest brownie muffins

So I saw this recipe while watching TV! So easy, and So yummy.

Ingredients:
1 box of devils food cake mix (I used the new Sugar Free kind :) )
one 15 oz can pure pumpkin

Directions:
 preheat the oven to 400
Mix the two ingredients together.
DONT add anything else that may be mentioned on the box, like the eggs, oil or water.

Place batter into 12 muffin cups sprayed with Pam! Bake for about 20 minutes.

Makes 12 servings: one muffin is 180 calories, 3.5 grams of fat.

Lemon Poppyseed Muffins!

For the muffins:

• 2/3 cup sugar
• zest and juice of 2 small lemons
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup non fat Greek yogurt
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup canola oil
• 2 tablespoons poppyseeds

For the glaze:

• 1 cup confectioners’ sugar, sifted
• 2-3 tablespoons fresh lemon juice

1. Center a rack in the oven and preheat oven to 400F. Prepare your muffin pan or whatever muffin cooking apparatus you will be using, and place on a baking sheet.
2. In a large bowl, rub together the sugar and lemon zest until the sugar is moist and you can smell the lemon.
3. Whisk in the flour, baking powder, baking soda, and salt.
4. In another bowl or measuring cup, whisk together the yogurt, eggs, vanilla, lemon juice, and canola oil until well blended.
5. Pour the wet ingredients over the dry ingredients and with a rubber spatula gently and quickly stir to blend. Do not over-mix. Stir in the poppy seeds. Divide the batter evenly in 12 muffin cups, I like to use an ice cream scoop to measure this out.
6. Bake for 18-20 minutes or until the tops are golden brown and a cake tester comes out clean. Allow the muffins to cool for about 5 minutes, and then remove them from the molds and let cool to room temperature.
7. To make the glaze, whisk together the confectioners’ sugar with 1 1/2 tablespoons of lemon juice. Add more lemon juice as needed to get it to the consistency so you can drizzle the glaze over the muffins.

The glaze was a little too sweet, so we would recommend to add some vanilla! 

Cinnamon Rolls

Our friend Bree came to us asking if we had any recipes or ideas for how to make yummy cinnamon rolls without all the calories. So we gave her this recipe!! So we didn't actually make them, she did, but we tried them and they are awesome. :)

What you need...

DOUGH

1 package pillsbury reduced fat crescent rolls

I can't believe it's not butter! spray

FILLING

1/4 cup dark brown sugar

1/4 cup no calorie sweetener (we love Truvia)

1/2 Tablespoon light whipped butter or light buttery spread

1 1/2 teaspoons Cinnamon

1/8 teaspoon salt

ICING

1/4 cup cool whip free, thawed

3 Tablespoons fat-free cream cheese

1 Tablespoon truvia

Preheat oven to 375 degrees

FILLING: combine ingredients in a mediumm bowl. Stir well until butter is mixed evenly. (Use as much or as little cinnamon as you like, but we like a LOT. )

ICING: combine ingredients in bowl and mix until smooth and blended. place in fridge to chill and set.

DOUGH: sprinkle a dry surface with flour to prevent sticking. remove dough from package and knead into a ball.

roll out dough into a thin sheet about 8 inches by 12 inches. spray dough's surface with "I can't believe it's not butter"

Spread cinnamon filling over dough leaving a 1/2-inch border around the edges.

Roll dough up tightly starting with the long side, to form a log. Turn the log over so the seam is facing down. us a knife to cut the log into 8 even pieces, be careful not to squish/flatten the dough.

Spray baking pan with nonstick spray and arrange pieces on the pan. cover with aluminum foil. bake in the oven for 8 minutes.

Remove foil, and return pan to oven for an additional 5 minutes or until rolls have risen and are slightly brown on top.

Evenly distribute icing over rolls. TA DA! That simple. And so good.

And each one is ONLY : Calories: 126| Fat: 5g| Sodium: 308mg| Sugars: 6.5g

Peach cobbler (sugar free! not necessarily low calorie)

YOU JUST HAVE TO TRY THIS.

This is SO good! It's sugar free, but that doesn't mean it is low in calories. BUT it makes a wonderful treat.

1 box of sugar free yellow cake mix

2 cans of no sugar added peaches (drained)

cinnamon

Chopped walnuts 

Layer bottom of crockpot or 9x13 pan with peaches. Sprinkle cinnamon on top of peaches. Evenly dump cake mix on top of peaches. top with walnuts. 

Serve with sugar free ice cream. 

bake at 375 for 45 minutes or until top is golden brown.

Cake Balls

Ingredients:

1 (18.25 ounce) package cake mix (sugar free any flavor)

1 (16 ounce) container prepared chocolate frosting (sugar free any flavor)

1 (3 ounce) bar chocolate flavored confectioners coating (we used sugar free chocolate chips but it was too thick to dip)

Directions:

1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Be creative! top with nuts, powdered sugar, carmel, sprinkles, candy canes, ect..

Nutritional Information

Amount Per Serving  Calories: 124 | Total Fat: 5.2g | Cholesterol: < 1mg

Chocolate-Peanut Butter Balls

What you need....
3/4 c oats
1/4 c honey
1 c natural crunchy peanut butter
Sugar Free chocolate chips (Or regular if you eat sugar)

How to make it....
Mix all ingredients except chocolate chips. Roll into balls and place on wax paper. Melt Chocolate chips and either drizzle on top of peanut butter balls, or dip them. Place in refridgerator until firm.

Calories: 130 per ball (with chocolate) 103 calories (without)

Stuffed French Toast!

This recipe is so good! It's really rich though so we have it as more of a treat, but you could still have it for breakfast if you want!

What you need...
1/3 cup egg whites
1 1/4 teaspoon vanilla
1/2 teaspoon cinnamon (or to taste)
2 Truvia packets (or any sweetener you like)
1 Tablespoon Fat Free Cream Cheese
2 teaspoons peanut butter
2 Slices of Bread
1/2 banana

How to make it ...
Combine eggs and half of vanilla, half of cinnamon, and half of truvia

In a seperate bowl mix cream cheese, peanut butter, mashed banana, second half of cinnamon, and rest of vanilla till smooth.

Spread cream cheese mixture onto one slice of bread. Put second peice of bread on top.

Coat both sides of sandwich with eggs, and cook in pan on stovetop.

Optional toppings: Syrup, Fruit, Fat Free Whipped Cream!

*TIPS: you don't have to mash the banana, you can just slice it and place the slices in the middle, we just like the creamy texture. You can also sub in any kind of fruit you want instead of bananas.

PB banana poppers!

These are a great snack when craving a treat or peanut butter! They are super quick and low in calories! They are great to take to parties/get togethers. SO GOOD! (Thanks to Hungry Girl!)

Ingredients

1 medium-large Banana 2 T Great Value Fat Free Whipped Topping 1 T Skippy Natural Extra Crunchy Peanut Butter

Directions

Cut bannana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside.

In a small bowl, mix whipped topping and peanut butter untill blended Evenly distribute PB mixture on top of the banana slices on the plate.

Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwhiches.

Freeze until solid, about 1 hour. Store in the freezer untill ready to serve. Enjoy!

* TIP * Eat or serve these within a day or so of making them. After that, they’ll need to be slightly thawed before eating.

The best COCONUT CREAM PIE! (SUGARFREE!)

Ingredients:
1 baked 9-inch pie crust (can be reg. or graham cracker)
1 large pkg. sugar-free instant vanilla pudding (make sure its the INSTANT kind) 
1 3/4 cup cold skim milk
1 carton (8-oz. size) Light Cool Whip
1 cup flaked coconut, toasted and divided

Directions:

In a mixing bowl, beat pudding and milk for 2 minutes on low speed. It will be very thick.

Fold in the whipped topping and 3/4 of the coconut at once. Pour into the baked and COOLED pie crust. Sprinkle the remaining coconut on top. Chill well.

Pumpkin Pie

My family had a pie night last week and I made a sugarless pumpkin pie and was really impressed with how it turned out! I was nervous about it but it was good. Here's the recipe.

What you need....

CRUST:

3/4 cup whole-wheat flour
1/2 cup old-fashioned oats, finely ground (I just did 1 & 1/4 cup ground oats. I didn't have wheat flour)
2 teaspoons Truvia

1/2 teaspoon salt
1/3 cup cold butter, cut into small pieces

2 teaspoons honey
2 to 3 tablespoons very cold water

COMBINE flour, ground oats, sweetener and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend together with a fork until mixture holds together. SHAPE dough into ball; place on lightly floured sheet of wax paper. Top with additional piece of wax paper; roll out dough to 1/8-inch thickness. DO NOT ROLL TOO THIN, IT WILL BURN. Remove top sheet of wax paper and invert dough into 9-inch deep-dish (4-cup volume) pie plate; slowly peel away wax paper. Trim excess crust. Turn edge under; crimp as desired.

FILLING:

3/4 cup sweetener

1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 teaspoon pumpkin pie spice

2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Fat Free Evaporated Milk
Fat Free Whipped cream or topping (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell.
BAKE in preheated 425ºF. oven for 15 minutes. Reduce temperature to 350°F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream or topping before serving.

The crust was the hardest part. I did mine too thin so it burned the top, and I am not good at crimping so it wasn't the prettiest. But it tasted so good!

Banana cookies

• 
  
• What you need is...
• 
  
• 3 ripe bananas
• 2 cups rolled oats
• 1 cup dates, pitted and chopped
• 1/3 cup apple sauce
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, apple sauce, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Apple Yogurt Parfait!

 

Apple Yogurt Parfait!

3/4 cup of dannon lit n fit vanilla yogurt
1/4 cup low fat cottage cheese
3/4 or 1 small apple
2 carmel rice cakes
sweetner
cinnamon

optional topping (sometimes i like it, sometimes i don't) (not exact measurements. play with the amounts)
1tbl cornstartch
2 tbl oat flour
2 tbl sugar substitute
2 tbls maple syrup (optional)
water...

mix yogurt and cottage cheese in bowl and seat aside. chop up apple and top with sweetner and cinnamon and microwave for 40 seconds. let apples cool, then add to yogurt mix. crumble rice cakes and sprinkle on top! ENJOY!

optional topping
bring water, corn starch, oat flour, stevia, and syrup to a boil and stir, turn down to a light boil, and stir until mixture thickens. add more cornstarch to help thicken.
*if you like (or eat sugar) adding brown sugar to this mixture will give it a richer flavor! if not just put in the vanilla stevia!
you can drizzle this topping on top of yogurt mix or on very top of the rice cakes.