Raspberry Frozen Yogurt
Yield: 8 servings (serving size: 1/2 cup)
- 2 cups vanilla low-fat yogurt $
- 1/2 cup whole milk
- 1/4 cup sugar
- 1 (10-ounce) package frozen raspberries in light syrup, thawed
- Fresh raspberries (optional)
- Combine first 3 ingredients in a large bowl; stir until sugar dissolves.
- Place thawed raspberries in a blender; process until smooth. Strain puree through a fine sieve over a bowl. Discard seeds. Add puree to yogurt mixture.
- Pour raspberry mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm. Garnish with fresh raspberries, if desired.
- Calories: 100 per serving
I am bananas for bananas!
What you will need:
- 1 head of cauliflower
- Whatever seasonings you like on your rice
- Wash and dry cauliflower. Cut into small size chunks.
- Using the shredder blade of your food processor, place the cauliflowers chunks into the processor until it is the size of rice.
- Remove from food processor and place “rice” into a microwave safe dish with a lid. Microwave (you do not need to add any water) for 5-6 minutes.
- Done! So so easy. Season however you normally like your rice.
Healthy Mozzarella Sticks!
What you need
- 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy
- 1 egg
- 2 tbsp of flour
- 5 tbsp of bread crumbs
- 2 tbsp of parmesan cheese
- A dollop of olive oil, or cooking spray
- Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
- Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
- To bread the cheese sticks: First dip the frozen cheese stick into the flower, then into the egg, then into the bread crumb mixture
- Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
- Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!
these are SO good! my boyfriend made them for me the other day :)
Oh my gosh, I need to try these. I LOVE mozzarella sticks.
(Source: , via livinglifeclean)
Greek Yogurt Panacakes
You will never eat normal pancakes again! These are a delicious, fat free variation and they are packed with protein!
- 6oz plain fat-free greek yogurt
- 1 egg white
- 1/2 cup flour
- 1 tsp baking soda
- Optional: Fruit and/or flavorings (I added a diced strawberry and a bit of cocoa powder)
Mix the flour and baking soda in a small bowl. In another bowl, combine greek yogurt and egg white. Then combine all the ingredients in one bowl, and add in any other flavorings you may like. Heat a skillet over medium heat and spray with cooking spray. Use a spoon to scoop large globs of dough onto the skillet. When the bottom of a pancake gets firm, flip it! Continue flipping and heating until pancakes are cooked all the way through. Top with whatever you’d like - a bit of butter and light maple syrup always does the trick for me :) Makes about 5 medium-sized pancakes or 3 larger pancakes.
Calories: 306 | Carbs: 51g | Fat: 0g | Protein: 27g
(Source: , via tiny-and-toned-deactivated20120)
So I’ve made this a few weeks back and fooled everyone. This is not mashed potatoes. This is mashed cauliflower. Less calories, less carbs, more vegetables, without reducing the flavor or adding any preservatives. If there are ever any “secrets” when it comes to this healthy lifestyle, then this would be it.
This is the recipe I used:
- 8 cups Or 1 head of a Cauliflower Floret
- 4 cloves garlic, crushed and peeled
- 1/3 cup nonfat buttermilk
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon butter
- 1/2 teaspoon salt
- Freshly ground pepper to taste
- Snipped fresh chives for garnish
Note: I did not use butter, and instead of 4 teaspoons of olive oil I used 3. Play around with this recipe until you are satisfied with the flavor and consistency.
- Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.)
- Place the cooked cauliflower and garlic in a food processor. Add buttermilk, 2 teaspoons oil, butter, salt and pepper; pulse several times, then process until smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with chives, if desired. Serve hot.
Per serving: 107 calories; 7 g fat ( 1 g sat , 4 g mono ); 3 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium.
Nutrition Bonus: Vitamin C (150% daily value), Folate (22% dv).
Carbohydrate Servings: 1/2
4 servings, 3/4 cup each
Chocolate Banana Peanut Butter Ice Cream
I ate half of it before I thought to take the picture. It’s THAT good!
- 1 small banana
- 1/2 c plain greek yogurt
- 3T unsweetened cocoa powder
- 1T peanut or almond butter (I used almond!)
Throw everything in a blender and mix it up. Then pour it into a bowl and place in freezer for about an hour and enjoy!
You can freeze it for longer, just make sure to take it out a little while before serving a second time or put it in the microwave for 15 seconds like I do (:
Makes 2 servings.
Sugar Free Vegan Fudge
- 4 tbsp coconut butter
- 1/2 a large, very-ripe banana (80g)
- 1/4 tsp cinnamon (optional)
- scant 1/16th tsp salt
- sweetener if desired, to taste
- 2 tbsp cocoa powder
- optional: 1/4 tsp pure vanilla extract
Make sure your coconut butter is melted before use. Combine all ingredients in a mini food processor (or double the recipe for a regular-sized food processor, so it’ll blend better.) Then smooth the fudge into a container or even candy molds. (Plastic containers work well, because you can pop the fudge right out.) Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time, but just be sure to thaw for at least 15-20 minutes prior to eating.