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“White Bean” Chocolate Chip Cookies

7 May

I know the title sounds gross…..but these cookies are awesome! My friend gave me the recipe, swearing that her kids had no idea there were healthy ingredients in them. They are soft, slightly nutty and oh so good! enjoy!

http://189degrees.files.wordpress.com/2011/03/chocolate_chip_cookie.jpg

Sorry all my cookies were eaten before I could take a pic…
image from 189degrees.com

White Bean Chocolate Chip Cookies

  • 2 eggs
  • 1 can chickpeas or cannellini beans, pureed
  • 1 cup chocolate chips
  • 3/4 cup canola oil
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 2 cups flour
  • 1/2 cup ground flax
  • 1 cup wheat or oat bran
  • 1 tsp baking soda

Directions:

  1. Beat all wet ingredients together, add dry ingredients and stir well.
  2. Bake for 12 minutes at 350 degrees.

Amount made depends on size of cookie- around 35

4 ww points + each

 

Nutrition Facts
Serving Size 36 g
 
Amount Per Serving
Calories

159
Calories from Fat

66
% Daily Value*
Total Fat

7.3g
11%
Saturated Fat

1.5g
8%
TransFat

0.0g
Cholesterol

10mg
3%
Sodium

46mg
2%
Total Carbohydrates

20.2g
7%
Dietary Fiber

2.5g
10%
Sugars

7.2g
Protein

3.6g

Egg Free Oatmeal, Raisin, Chocolate Chip Cookies

14 May

Ingredients

1/2 cup(s) regular butter, melted
1 1/2 cup(s) uncooked old fashioned oats
1/2 cup(s) honey
1/2 cup(s) semi-sweet chocolate chips
1/2 cup(s) raisins
1 cup(s)  Flour Whole Wheat
2 tsp vanilla extract

Instructions

  • Mix melted butter, vanilla extract and honey. Add dry ingredients and mix ins. Stir well. With damp hands shape 1 tablespoon balls and place on greased cookie sheet. Bake for 15 minutes at 350

Makes 24 cookies 3 points + each

Pumpkin Chocolate Chip Cookies

11 Oct

It’s that time of the year again where the idea of cooking with Pumpkin and Apples is on the top of my mind. I picked up a couple of cans of pureed pumpkin and mini chocolate chips at the grocery store the other day and decided to make some cookies. These cookies are very soft. I actually made a mistake of stacking them on a plate overnight and they were stuck together. I do not recommend doing that. These cookies are really delicious. They are like eating a combination of pumpkin bread and chocolate chip cookies. My kids and husband literally ate all of them in 1 1/2 days. Your whole family will love them! Enjoy!

 

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Pina Colada Banana Split

21 Aug

Do you like Pina Coladas? Or being caught in the rain? I was craving a banana split last night and decided to create a very low point option. I knew driving to Dairy Queen would not be a good option and I had very few points left yesterday. I took some of my favorite things and created this wonderful dessert!  It totally satisfied my sweet tooth and was very filling. You can also make other fruit “ice cream” with frozen strawberries, yogurt, blueberries etc. Delicious! (Sorry it looks a little melty, it was hot outside)

 

Pina Colada Banana Split

Serves 1

Directions

  • 2 bananas cut into slices and frozen on a cookie sheet
  • 1 banana cut length wise
  • 1 tsp coconut extract
  • 2 tablespoons pineapple cut into little chunks
  • 1 tablespoon chocolate syrup
  • 4 cashews crushed

Directions:

  1. Take frozen banana slices out of the freezer and put in your cuisinart. Add coconut extract and pulse until it forms an “ice cream” like texture. Remove “ice cream” from the container and stir in the pineapple.
  2. Place banana that has been cut length wise in a dish and put two scoops of  “ice cream” on top.
  3. Top with chocolate syrup and cashews!

3 points + per banana split!

Chunky Monkey Frozen Yogurt

14 Jul

I have been experimenting with my new cuisinart ice cream making machine quite a bit lately! I made fresh strawberry ice cream and an amazing vanilla ice cream that puts all store brands to shame. I decided to try my hand at making frozen yogurt. This recipe is VERY easy and VERY good. It is creamy with big chunks of toasted nuts, caramelized bananas and dark chocolate. This is a recipe you definitely are going to want to try!!!

 

http://eatthis.womenshealthmag.com/uploads/benandjerry_that.jpg

Image from Ben and Jerrys

Chunky Monkey Frozen Yogurt

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Vanilla Ice Cream with Fresh Blueberry Sauce

28 Jun

So I broke in my new ice cream maker the other day when I made strawberry ice cream and I was amazed by how easy it was. This time I attempted to make a custard based ice cream and it turned out Divine! I used a real vanilla bean (found in the spice section at the grocery store) and eggs from a local farm. The ice cream was velvety smooth and the real vanilla flecks made the flavor better than anything I have bought at the store. Blueberries were buy 1 get 1 free at my grocery store, so I stocked up and decided to make a fresh and simple blueberry sauce as well. This ice cream will literally make you want to eat it directly from your container. It is THAT good. Pure, simple vanilla goodness…….enjoy!

 

Image from the fig

 

Vanilla Ice Cream with Fresh Blueberry Sauce

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Homemade Light Strawberry Ice Cream

18 Jun

I love ice cream and last summer my Mom bought me a ice cream maker on sale at Target. It was okay, but you needed to add ice and salt to make the ice cream and it was messy. So I only used it once or twice and put it in the basement. Who has time to go out and buy bags of ice all the time. I was at the mall the other day and I went into William Sonoma to look for a Father’s Day gift for the Hubby and they were having a big ice cream machine sale. I found the Cuisinart  ice cream machine that literally makes ice cream in 20 minutes!! You freeze the canister, pour in your ice cream mix and push on! Whala! Ice Cream!! I was so excited!!! My son and I went strawberry picking the other day and filled a huge box of fresh, juicy strawberries.

Image from 101 things

 

 

They were so sweet that they burst in your mouth with a taste of pure sunshine.  So I froze ½ of them and made fresh strawberry sauce and strawberry ice cream with the rest.  I got the idea for lower fat ice cream from EmilyBites where she made awesome looking fresh peach ice cream. I made 2 batches of ice cream and we are eating it today with almond pound cake and strawberry sauce. Can’t wait to dig in when all our guests get here for our cookout today!!! Enjoy!!!

Image from othersideofifty

Homemade Light Strawberry Ice Cream

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Crock Pot Greek Yogurt

30 May

 

Yogurt!! Ahhh creamy, velvety deliciousness! We go through a lot of yogurt in our house. My kids eat it every day for snack and almost daily for lunch. I make a lot of recipes using greek yogurt, that are sooo delicious. It is expensive to buy yogurt constantly, but I think I found a solution – CROCK POT GREEK YOGURT!!! I was so excited when I found this recipe over at A year of slowcooking.

Here are some reasons why I love Greek yogurt!

  • It fills you up.
  • It has luxurious texture.
  • It’s thicker and creamier than regular yogurt.
  • My kids love it.
  • It is full of calcium and protein.
  • It’s good for the digestive system, because it has tons of probiotics.

9 Reasons why making it yourself is a great idea.

  • You can throw it in the crock pot at night and it is ready in the morning for breakfast or snacks.
  • It’s A LOT cheaper – a Greek yogurt from the grocery store is 1.59 each, this method is only .30 per yogurt.
  • You help our planet, by using glass or plastic reusable containers.
  • You can flavor it to your liking with fresh fruit, Agave Syrup, cinnamon, granola, sugar free Jam, pure maple syrup etc.
  • Because you’re growing your own cultures, you know they are active and what the length of the shelf-life is about 7 days from when you make it.
  • It will have a lot less Sugar:  Most yogurts have 5 teaspoons of sugar in a 6 oz. yogurt!  Flavoring yogurt yourself allows you to control the amount of sugar you add.
  • No Strange ingredients: Pectin, Artificial coloring/flavors, modified corn starch, high fructose corn syrup, Aspartame, gelatin, citric acid, and many other additives can be found on yogurt labels in your local grocery store.
  • You can choose a local organic milk source that you trust.
  • It’s VERY easy to make and the kids think it is cool!!

 

Homemade Greek Yogurt

Creamy delicious Crock Pot Greek Yogurt!

Crock Pot Greek Yogurt

 

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Individual Lemon Curd, Strawberry Cheesecakes (4 points +)

9 May

I made a fantastic Peanut Butter cup cheesecake the other night and it was a big hit, but sometimes you just want your own little cheesecake. I made these for dessert today for a friend who was coming over for lunch. They are the perfect size and the lemon curd and strawberries are an amazing combination. These were very easy to make and I like that you don’t have to figure out the serving size, because it is already done for you!! These are perfect for a summer BBQ or a light dessert!!! Enjoy!

 


 

Individual Lemon Curd and Strawberry Cheesecakes

Serves 9

Ingredients

  • 9 vanilla wafers
  • 1 package (8 ounces each) reduced-fat cream cheese
  • 1/3 cup fat free Honey Greek Yogurt
  • 1/3 cup sugar
  • 1 egg, lightly beaten
  • 1 teaspoons vanilla extract
  • 4 teaspoons lemon curd
  • 9 small strawberries

Directions

  1. Heat oven to 350° F. Place 9 muffin liners in a muffin tin. Place one vanilla wafer flat side down in the bottom of each liner.
  2. In a large bowl, beat the cream cheese, Greek yogurt and sugar until smooth. Add egg and beat on low speed just until combined. Stir in vanilla. Pour filling evenly into the 9 muffin liners.
  3. Bake for 20 -25 minutes. Allow to cool.
  4. Refrigerate at least 1 hour or overnight.
  5. Before serving garnish each one with a ½ teaspoon of lemon curd and one strawberry.
  6. Optional –  Blend 10 strawberries, a tablespoon of water and a little bit of sugar in food processor to make a sauce for decoration on the plate

9 servings

Nutrition Facts: 159 calories, 10.8 g fat, 13.1 g carbohydrate, 0 g fiber, 3.2 g protein.

1 cheesecake is 4 + points each

Shannon’s “Healthier” Chocolate Peanut Butter Cheesecake (9 points +)

5 May

We were invited over to a friend’s house for dinner this week and she said I could bring dessert! I suggested cheesecake, but she said her husband wasn’t a big fan. So I said how about if I put chocolate and peanut butter in it? She said “He will love it!” So I decided to create a decedent, reduced fat version of my favorite cheesecake, Adam’s Peanut Butter Cup Fudge Ripple at the Cheesecake Factory.  One slice of their cheese cake has: Calories 930 , Total Fat 59g,  Total Carbohydrate 93g , Dietary Fiber 4g , Protein 17g on piece is 27 POINTS +!!!! Scary!!!! My version is just as delicious and will satisfy your every chocolate, peanut buttery desire. I used fat free Greek yogurt instead of sour cream and it made the filling very velvety and creamy!!! Enjoy!!!


Shannon’s “Healthier” Peanut Butter Cup Cheesecake

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