For The Sweet Tooth!
*Every 2 tbsp: 15 calories, 3 carbs, 1 g. of sugar
All you need:
Bananas (I use 3 to make enough to freeze) & a blender.
• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate.
• Blend – scraping down the bowl when they stick
*I add chocolate Optimum Nutrition protein powder and a very small amount of omega 3 Silk Soy Milk to the mix. You can also add a tablespoon of Pb2 or natural peanut butter!
*½ of a cup is 108 calories
Sugar Free Jell-O Pudding
Dule de Leche is my favorite flavor!
*Each pudding cup is 60 calories ,1 g. of fat, 12 carbs, 1 g. of protien
I am a chocolate LOVER♥ so needless to say I was very excited to find out that dark chocolate was something I could have in moderation with NO guilt! Dark chocolate is full of antioxidants and also has a natural source of caffeine. The base ingredient of dark chocolate is Coca which is dark chocolate at it’s most pure form. The more Coca the better but also the more percentage of Coca the more bitter it is. I find that 60-70% is what I like most.
*Depending on what brand you buy but Ghirardelli is about 55 calories a square.
Baked Mini Doughnuts
- 1 cup All-Purpose White Whole Wheat Flour
- 2 tbsp of agave nectar
- 1 1/2 tsp baking Powder
- 1/4 tsp salt
- 1/2 cup fat-free milk (I used organic soy)
- 1/2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 egg
- 1/2 cup powdered sugar (optional)
- 1 tbsp fat-free milk (I used organic soy)
* I also added a little bit of cinnamon, nutmeg and protein powder.
- Preheat oven to 350F.
- Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch.
- Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix.
- Put the batter into the doughnut pan. You’ll take about a tablespoon’s worth of dough (if using the mini pans) and scooping it directly over the individual mold. Then take your fingers to press it out and make the middle pop through.
- Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger. Cool on a wire rack.
- While doughnuts are cooling, combine powdered sugar and the 1 tbsp milk to make the glaze.
- When doughnuts have cooled, pour glaze over them.
Preparation time: 10 minute(s)
Cooking time: 12 minute(s)
Diet type: Vegetarian
Diet tags: Low calorie
Number of servings (yield): 20
Culinary tradition: USA (Traditional)
Entire recipe makes 20 doughnuts Serving size is 1 doughnut Each serving = 2 Points +
PER SERVING: 70 calories; 1.5g fat; 13g carbohydrates; 1.5g protein; .5g fiber