Archive for the ‘Healthy Treat’ Category

The recipe I made over this last week is a Hershey’s Recipe and it is SO good!  It’s not so good on the waist line though.  I made it last week with some little changes and it was still really good!  I probably wouldn’t take it to Thanksgiving dinner with a lot of extended family or I wouldn’t take it to some fancy party but for a dessert for just the fam, it was great!  A warning to you artificial sweetener haters.  I used … Splenda.  I didn’t feel like figuring out the ratio for stevia and I still use Splenda on a rare occasion like this.  I’m not yet convinced that it’s going to kill me. 🙂  But do what you want for the sweetener.  And please, don’t send me hate mail.

Hershey’s Best Loved Chocolate Cheesecake
Lindsey’s Best Loved Chocolate Cheesecake

(Adjustments are in bold)

  • Quick Chocolate Crumb Crust (I used a store bought graham crust)
  • 3 packages cream cheese, softened (12 oz fat free cream cheese and 6 oz low fat cream cheese)
  • 1 1/4 c. sugar (1/2 cup sugar, 3/4 c. Splenda)
  • 8 oz sour cream (6 oz fat free sour cream)
  • 2 t. vanilla (1 1/2 t. vanilla)
  • 1/2 c. cocoa (6 T. cocoa)
  • 2 T. flour (1 1/2 T. flour)
  • 3 eggs (1/2 c. + 2 T. egg beaters)
  1. Prepare crust.  Combine 1 c. chocolate wafer crumbs and 1/4 c. butter; press onto bottom of springform pan. (Again, I used a store bought crust)
  2. Preheat over to 450 degrees.
  3. Beat cream cheese and sugar until blended.  Add sour cream and vanilla; beat until blended.  Beat in cocoa and flour.  Add eggs, one at a time; beat just until blended.  Pour into crust.
  4. Bake 10 min.  Reduce oven temperature to 250 degrees;  continue baking 40 minutes.  Remove from oven to wire rack.  With knife loosen cake from side of pan, if using springform.  Prepare chocolate drizzle (I omitted chocolate drizzle).
  5. Place 1/2 c. chocolate chips and 2 t. shortening in small bowl.  Microwave for 30 seconds.  If needed, microwave an additional 15 seconds at a time stirring after each heating, just until chips are melted.  Drizzle over cake.  Refrigerate 4-6 hours.

I am sorry I don’t have pictures of my creation.  To be honest, it’s not near as pretty as the regular picture.  But really, it did taste great.  You’ll notice I used less of each ingredient.  I used 3/4 ‘s of each ingredient amount because a store-bought crust is smaller than a springform pan and we didn’t need the 12 servings this cake makes.  So I made a little less and it fed 8 of us!

Let me know if you try it!


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Talk about a healthy holiday recipe right here!  If you love chocolate covered cherries, you will LOVE this one!

Start by throwing these things into your magic bullet or blender:

  • 1 container cherry yogurt (I use weight watchers brand because it doens’t have high fructose corn syrup OR aspertame)
  • 1/2 c. cottage cheese
  • 1 T. low fat cream cheese
  • 1 T. cocoa
  • 1 packet Truvia (Stevia)

Blend all that goodness up and put into your bowl.  Top with about 15 chocolate chips and enjoy!

Don’t forget to email me if you are interested in my 6 day “Holiday Melt Down” Meal Plan!  See here for details!

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Here’s another Squeaky Gourmet recipe.  This one I got from their blog.  It is so yummy!  It’s a brownie with a secret healthy ingredient!

Black Brownie
serves 12
modified from Whole Foods Black Bean Brownie
15 ounces canned black beans-rinsed and drained
3 eggs
3 tbl butter-melted
1/4 cup cocoa powder
3/4 raw sugar
1 1/2 tsp instant coffee
1/4 cup chopped pecans
1 tsp vanilla
dash of salt

Heat oven to 350 degrees and lightly grease a 8×8 pan.Blend beans into a paste using a blender or food processor. Add all ingredients to a bowl and mix thoroughly. Pour brownie batter into pan and bake for 30 minutes or until the sides start to pull away from the pan.

I omited the coffee, fyi.  I LOVE these brownies.  I seriously could have eaten the whole pan.  My kids liked them, too.  Hubby is out of town but there is one in the freezer awaiting his return.  🙂  I could taste the beans in it but the chocolate taste was definately more noticeable.  Here’s a little preparation tip.  The black beans weren’t forming a very good paste when I made them so I just threw all the ingredients into the blender and that made the preparation way easy! 

I may or may not have had this last night for dinner:


(Wow, sorry these pictures are so blurry!)  These brownies are gluten free for those of you who need to know that.

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Dessert Wrap


This wrap had so much sweetness and I loved it!  I also brought it with me to a museum with the kids so the chocolate chips were soft and it was so good!

I used a Flat Out wrap and spread 2 T. of peanut butter down the middle.  I sliced 1/2 a banana down the middle and sprinkled with about 10 chocolate chips and 1/2 T. agave nectar (you can use honey). 

Here it is all wrapped up and packaged to go:


I loved it!


So I started p90x yesterday.  I love it!  Have any of you guys done it?  I did the Chest and Back video yesterday and I am so sore today!  It feels so good.  This morning I did the plyo video.  I was really scared about this one.  I was worried it would be so hard I wouldn’t be able to get through it or would have to stop a lot.  It was totally doable, for me at least.  I didn’t have to stop at all but it kept my heart rate really high.  I loved it! 

One thing I love about it, is that it keeps me from getting bored.  There is a count down on the screen for he entire workout and also for each segment.  It is set up in circuits of four exercises that you repeat after you complete each circuit once.  The whole set up is great for exercise ADD people like me.

 I’ll keep you guys posted on what I think of it as time goes on.

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Double Chocolate Fudge


Ok, so I’m on a dessert kick lately!  Sorry that this recipe is so similar to yesterdays.  I just had to post it anyway. 

I made this recipe the other day and cut it into 9 squares.  I keep them in the freezer and I have one square every night after dinner!  It’s a great way to end the day on a sweet note without filling my body with yucky things!

1 square of dark/bittersweet chocolate (off of a baking bar – 70 cals worth)
1 1/2 T. coconut oil
1 T. fat free cream cheese
2 T. natural peanut butter
1/2 scoop chocolate protein powder
1 1/2 T. cocoa
Stevia to taste

Melt the dark chocolate in the microwave.  Add the oil, cream cheese and peanut butter and soften so you can easily stir them together.  Add the protein powder, cocoa and stevia.  Mix well.

Form a square on a piece of wax paper.  Freeze for about 20-30 minutes.  Cut into 9 squares.  Enjoy!  (Store in the freezer)


I am leaving to go out of town tomorrow for a week.  We are going to WA for a family reunion on my husband’s side.  It is going to be a blast and we are so excited!  I will have internet access off and on and I will post a few recipes but not as many as I normally would.  I just wanted to let you all know so you don’t think I’m just slacking!  Have a great day everyone out there in blog land!

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Are you feeling like a sweet treat but you don’t really want to indulge?  If so, then I have the treat for you!

Sweet and Savory Popcorn!

All you do is air pop some popcorn according to the package directions.  Toss with 1/2-1 Tablespoon of olive oil, cinnamon, stevia and salt.

There you have it!

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