So easy and so smooth and yummy!
1/2 cup coconut oil 1/2 cup cocoa powder 1/2 cup smooth peanut butter 1/4 cup honey 1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together. Pour into paper-lined mini muffin tin cups or silicon muffin cups and fill half-inch full. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator.
Yield: 24. Per candy= 86 Calories; 8g Fat (71.8% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 26mg Sodium
I made this today and it was great!
Peanut Butter Cup Pudding Cake
18.25 oz yellow cake mix
1 c. water
1/3 c. peanut butter
2 TB chocolate syrup
8 Reese’s peanut butter cups, cut in 1/4s
In medium bowl, combine cake mix, water, peanut butter and eggs. Spray 3 quart oval slow cooker with cooking spray. Pour 1/2 the batter into slow cooker. Take 1/2 cup of batter from remaining and add chocolate syrup. Spread over batter in slow cooker. Top with 1/2 the Reese’s cups. Top with remaining batter and top with remaining peanut butter cups. Cook on high 2-3 hours.
Yield: 10 servings. Per serving= 380 Calories; 17g Fat (37.6% calories from fat); 8g Protein; 54g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 454mg Sodium.
This was sort of like banana pudding, but lemon of course.
Ice Box Lemon Cake
14 whole graham crackers
2 (3.5 oz) packages sugar free, fat free, instant lemon pudding mix
3 cups skim milk
1 (8 0z) container Cool-Whip Lite, thawed
Place half the graham crackers in bottom of 13×9 pan. Combine pudding and milk in medium bowl. Fold in thawed Cool Whip. Pour half the pudding mixture over graham crackers. Top with remaining graham crackers and top with last of pudding mixture. Refrigerate over night.
Yield: 12 servings. Per serving=155 Calories; 3g Fat (20.3% calories from fat); 3g Protein; 26g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 777mg Sodium.
You know my mantra- Tasty, Healthy & Easy!
21 ounces canned sliced peaches
1 cup reduced fat Bisquick®
1/2 cup water
6 ounces nonfat yogurt
1 teaspoon vanilla
1/2 cup Splenda w/Fiber
1 tsp cinnamon
Preheat oven to 350*. Drain peaches and pour into 8×8 pan sprayed with cooking spray. In small bowl, combine 1 cup of Bisquick, water, yogurt, vanilla and Splenda. Oh and cinnamon. If you forget, just sprinkle it on top. It’ll be fine.
Yield: 4 servings. Per serving= 204 Calories; 2g Fat (8.2% calories from fat); 6g Protein; 47g Carbohydrate; 10g Dietary Fiber; 1mg Cholesterol; 412mg Sodium.
A delicious idea!
Lemon Meringue Cookies
3 egg whites
1/4 tsp cream of tartar
1/2 tsp lemon flavor
1/2 c. sugar
Heat oven to 250º. Beat egg whites with salt and cream of tartar until foamy. Add lemon flavor and sugar gradually; beat until soft peaks form and sugar is dissolved. Drop meringue from tablespoon onto an ungreased cookie sheet lined with parchment paper. Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.
Yield: 24 cookies. Per cookie= 23 Calories; trace Fat (3.2% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium.
A nice, light cupcake. One day I’ll brave the frosting too. But these aren’t bad with just Cool Whip Lite as a frosting.
Vanilla Cupcakes for 2
1 egg white
2 tablespoons Splenda sugar substitute
1 tablespoon extra virgin olive oil, butter flavor
1 teaspoon vanilla, a full teaspoon – they are super vanilla-y!)
1/4 cup reduced fat Bisquick®
1 1/2 tablespoons water
Preheat oven to 350*. Line a muffin pan with 2 liners. In a bowl, add egg white and Splenda and whisk until combined. Add in vanilla and olive oil and stir until mixed. Add Bisquick and stir until smooth. Stir in water (or could use skim milk). Divide batter equally between the 2 cupcake liners. Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.
Yield: 2 cupcakes. Per cupcake= 137 Calories; 8g Fat (54.8% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 217mg Sodium
Cake Batter Crispy Treats
10 oz mini marshmallows
4 TB yellow cake mix
7 c. crispy rice cereal
2 TB extra virgin olive oil, butter flavored
2 TB sprinkles
Melt marshmallows in large bowl in microwave, about 2 minutes. Add cake mix, crispy rice cereal, and olive oil. Combine well. Press into 13×9 pan sprayed with cooking spray. Top with sprinkles.
Yield: 12 servings. Per serving= 176 Calories; 3g Fat (14.1% calories from fat); 2g Protein; 36g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 156mg Sodium.
I really liked the texture of these. They aren’t real sweet. You could also add mini chocolate chips.
Oatmeal Coconut Fruit Bars
1/4 cup + 2 TB rolled oats
3 tablespoons reduced fat Bisquick®
2 tablespoons packed brown sugar
1 tablespoon Splenda w/Fiber
3 tablespoons coconut flakes
2 tablespoons craisins
2 tablespoons chopped pecans
1 tablespoon light margarine
2 teaspoons egg white
1/2 teaspoon vanilla
Preheat oven to 350^. Spray mini loaf pan (5×3 inches) with cooking spray; set aside. In medium bowl combine oats, Bisquick, brown sugar, Splenda, coconut flakes, craisins, and chopped pecans. In measuring cup, add margarine and melt in microwave (few seconds); add egg white and vanilla. Add to oat mixture. Combine well and pour into prepared pan. Bake 20 minutes or until lightly browned.
Yield: 3 bars. Per bar= 193 Calories; 8g Fat (35.0% calories from fat); 3g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 162mg Sodium
I’ve been eating it for breakfast
Strawberry Frozen Yogurt
2 c. frozen whole strawberries
½ c. Splenda
½ tsp grated lemon rind
1 ¼ c. plain nonfat yogurt
¼ c. skim milk
Combine first 3 ingredients in container of an electric blender or food processor; top with cover, and process until smooth. Add yogurt and milk; process 30 seconds. Pour into four plastic bowls with lids and freeze.
Yield: 4 servings. Per serving (3/4 cup)= 76 Calories; trace Fat (2.7% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 53mg Sodium. Exchanges: 1/2 Fruit; 1/2 Non-Fat Milk.