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Archive for the ‘Light Dessert’ Category

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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:

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(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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If you need to take a dessert to a get together and you don’t want it to be TOO bad for you, why not just add some yummies to some chocolate pudding?!

I made two boxes of sugar free, fat free chocolate pudding according to package directions.  Then I stirred in about 1 cup of fat free cool whip, 1/2 cup chocolate chips and a whole bunch of chopped strawberries.

This dessert was such a hit!  Next time you need a “light a fluffy” dessert, try this one!

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I have received a few comments asking about Stevia.  Stevia is an all natural, calorie free sweetener.  It is similar to Equal, Splenda, etc, but it is natural and from the leaves of the Stevia plant.  It has neglegible effects on blood sugar levels and there isn’t the wonder (or certainty, in some people’s cases) about whether or not is bad for you, causes cancer, what have you. 

You can purchase this in liquid, dropper like form at any health food store but I prefer to buy the brand Truvia.  It comes granulated and in packets and best of all, they carry it Walmart (in addition to health food stores).  The taste is great and it is very inexpensive and convenient.  I love me some Truvia! 

If you guys have any more questions about this staple in my diet, let me know!

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Oatmeal Cookies

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While I did put these in the “Light Dessert” category, they are still cookies.  So they probobly shouldn’t really qualify as “light”.  But, they had so many healthy ingredients I just had to share them with you all!

  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 t. cinnamon
  • 1/2 t. baking soda
  • 1/8 t. salt
  • 1 egg
  • 1 t. vanilla
  • 3/4 cup flour
  • 3/4 cup oats
  • 1/4 cup flax seed meal
  • 1/4 cup wheat germ
  • 2 oz dark chocolate chunks
  • 1/4 cup dried cranberries
  • 1/4 cup chopped walnuts

1.  Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, sugar, cinnamon, baking soda and salt.  Beat until combined, scraping sides of bowl.  Beat in egg and vanilla until combined.  Beat in flour.  Stir in oats, flax seed, wheat germ, chocolate, cranberries, and walnuts.  The dough will be a little crumbly.

2.  Drop dough by rounded teaspoons 2 inches apart onto cookie sheets.  Bake for 9-11 minutes or until tops are lightly browned.  Let cookies cool on cookie sheet for 1 minute and then transfer to a wire rack to completely cool. 

Yields:  18 cookies at 135 cals each

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Raspberry Trifle

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  • 1 box angel food cake
  • 1 boxes raspberry sugar free jello
  • 2 10 oz bags of frozen raspberries, thawed
  • 4 containers raspberry yogurt
  • 2 cups light cool whip

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Bake an angel food cake according to package directions.  After it cools completely cut it into cubes.

Add 2 cups of boiling water to the jello mix and stir until it is disolved.  Add raspberries to the jello and put in the fridge for about 15 minutes or until it is thickened but not yet set.  Meanwhile mix the yogurt with approx 2 cups of cool whip.

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Put half of the cake cubes into the serving dish.  Pour half of the jello mixture over the cake.  Layer with half of the yogurt.  Repeat the layers and garnish with additional raspberries.

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I got this recipe from a Dole ad out of a magazine.  It was so fabulous.  I made it for dessert at a family get together this last weekend because I wanted something light.  It was a big hit! 

  1. Make an angel food cake according to pkg directions.
  2. For the pudding, mix 1 (20 oz) can crushed pineapple, undrained, with 1 (4 serving) dry pkg of sf ff vanilla pudding mix.  Then stir in 1 cup cool whip. 
  3. Slice strawberries.

Arrange sliced cake, then pudding and then berries on a plate and enjoy!

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Hi bloggy friends!  How has your Tuesday been going for you?  Guess what?!  I have a giveaway coming this weekend!  It will start on Friday and you will LOVE it!  I promise!  I just had to let the cat out of the bag… 

This morning at my boot camp I hurt my quad.  I think I pulled it.  I’m so bugged.  I started off into a sprint and something pulled and I couldn’t put much weight on it after that.  I’ve been icing it off and on all day.  I am skipping my run tomorrow and trying to take it easy.  I’m really hoping it feels better by Thursday.  Or at least Friday.  Today has been crazy with running errands and driving here and there.  It’s nice to actually sit down for a second. 

Anyway, I am off to get some things done around the house!  I hope you all have a great day!

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