Cherry Berry Syrup – Low Fat

Ingredients:1 bag (10 Oz. Size) Frozen Pitted Cherries1 bag (8 Oz. Size) Frozen Blueberries1 cup Apple Juice⅛ teaspoons Stevia1 Tablespoon Arrowroot Powder¼ cups Water

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Ingredients:

  • 1 bag (10 Oz. Size) Frozen Pitted Cherries
  • 1 bag (8 Oz. Size) Frozen Blueberries
  • 1 cup Apple Juice
  • ⅛ teaspoons Stevia
  • 1 Tablespoon Arrowroot Powder
  • ¼ cups Water

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Skinny Single-Serving Peanut Butter Mug Cake recipes – Low Fat

This mug cake is really easy to make and packed with sweet peanut butter flavor! It’s the perfect guilt-free treat for any peanut butter lover.Ingredients:2 tbsp (15g) white whole wheat flour or gluten-free* flour (measured like this)1 tbsp (7g) peanut flour (measured like this)⅜ tsp powdered stevia (I used this brand)⅛ tsp baking powder1/16 tsp…

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This mug cake is really easy to make and packed with sweet peanut butter flavor! It’s the perfect guilt-free treat for any peanut butter lover.

Ingredients:

  • 2 tbsp (15g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 tbsp (7g) peanut flour (measured like this)
  • ⅜ tsp powdered stevia (I used this brand)
  • ⅛ tsp baking powder
  • 1/16 tsp salt
  • ¼ tsp unsalted butter or coconut oil, melted
  • 1 tbsp (15g) plain nonfat Greek yogurt
  • 1 ½ tbsp (22mL) nonfat milk
  • ¼ tsp vanilla extract
  • 18 drops vanilla crème stevia (I used this brand)
  • 1 tsp unsweetened cocoa powder
  • ½ tsp honey
  • ½ tsp milk

Instructions:

  1. To prepare the mug cake, lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. In a small bowl, whisk together the white whole wheat flour, peanut flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.
  3. Spread the batter into the prepared ramekin. Microwave on 30% POWER for 2 minutes 25 seconds (2:25). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through.
  4. To prepare the drizzle, stir together all of the ingredients in a small bowl. Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle on top of the cooled mug cake.

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spooky cauldron brownies – Low Fat

Ingredients:* 1 cup spelt flour* 1/3 cup cocoa powder* 1/3 cup coconut sugar* 1/2 tsp baking soda* pinch of salt* 1/4 cup applesauce* 2 tbsp maple syrup* 1/2 cup plus 2 tbsp almond milktopping:* 1/4 cup cocowhip* 1 tsp matcha powderInstructions:Preheat oven to 350F.Combine dry ingredients for brownies in a medium bowl. Mix well.Add in…

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Ingredients:

  • * 1 cup spelt flour
  • * 1/3 cup cocoa powder
  • * 1/3 cup coconut sugar
  • * 1/2 tsp baking soda
  • * pinch of salt
  • * 1/4 cup applesauce
  • * 2 tbsp maple syrup
  • * 1/2 cup plus 2 tbsp almond milk
  • topping:
  • * 1/4 cup cocowhip
  • * 1 tsp matcha powder

Instructions:

  1. Preheat oven to 350F.
  2. Combine dry ingredients for brownies in a medium bowl. Mix well.
  3. Add in the rest of the brownie ingredients. Mix to combine.
  4. Grease a cupcake pan or a mini cupcake pan with coconut oil.
  5. Spoon brownie mixture into the pan filling them about ½ way for a regular pan and fully for mini.
  6. For regular: bake for 12-15 minutes or until firm. For mini: 5-8 min.
  7. Once you remove them from the oven use the back of a rounded tablespoon to press in the centre of each to make a crater.
  8. For the topping, simply mix together the cocowhip and matcha.
  9. After the brownies cool completely, fill with matcha cocowhip and desired spooky toppings.
  10. Enjoy!

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more recipes at enzomatcha.com/category/recipe







Peach Pie Protein Dip + Healthy Sugar Cookie Dippers recipes – Low Fat

This fun summer treat tastes just like my grandma’s infamous peach pie! It’s full of sweet fruity flavors, and the buttery sugar cookies are the perfect complement. Both components can easily be made ahead of time! The dip will keep for at least one week if stored in an airtight container in the refrigerator, and…

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This fun summer treat tastes just like my grandma’s infamous peach pie! It’s full of sweet fruity flavors, and the buttery sugar cookies are the perfect complement. Both components can easily be made ahead of time! The dip will keep for at least one week if stored in an airtight container in the refrigerator, and the sugar cookie dippers will also last for at least one week if stored in an airtight container at room temperature.

Ingredients:

  • 1 ½ cups (360g) plain nonfat Greek yogurt
  • 1 ¼ tsp vanilla crème stevia, or adjusted to taste
  • 2 ¾ tsp powdered stevia, or adjusted to taste
  • ¼ tsp ground cinnamon
  • 6 tbsp (75g) finely diced peaches
  • 1 batch sugar cookie dippers (recipe here!)

Instructions:

  1. Stir together the Greek yogurt, vanilla crème stevia, powdered stevia, cinnamon, and peaches in a small bowl. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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Mini Pumpkin Rice Cake – Low Fat

Ingredients:FOR THE ADZUKI BEAN PASTE:¼ cups Dry Adzuki Beans½ cups Water½ teaspoons Pure Stevia Extract Powder (“Now” Brand)½ Tablespoons Vegan Butter1 Tablespoon Non-dairy Milk Or WaterFOR THE PUMPKIN RICE CAKE DOUGH:1 cup Sweet Rice Flour2 Tablespoons Tapioca Flour¼ teaspoons Pure Stevia Extract Powder (“Now” Brand)¾ cups Pumpkin Puree1 teaspoon Canola Oil8 Green Raisins Or Dry…

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Ingredients:

  • FOR THE ADZUKI BEAN PASTE:
  • ¼ cups Dry Adzuki Beans
  • ½ cups Water
  • ½ teaspoons Pure Stevia Extract Powder (“Now” Brand)
  • ½ Tablespoons Vegan Butter
  • 1 Tablespoon Non-dairy Milk Or Water
  • FOR THE PUMPKIN RICE CAKE DOUGH:
  • 1 cup Sweet Rice Flour
  • 2 Tablespoons Tapioca Flour
  • ¼ teaspoons Pure Stevia Extract Powder (“Now” Brand)
  • ¾ cups Pumpkin Puree
  • 1 teaspoon Canola Oil
  • 8 Green Raisins Or Dry Goji Berries, For The Pumpkin Stem

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Smoothie, plain Warrior Whey, cocoa and Water – Low Fat

Low in calories, carbs and fatIngredients:1 cup water2 scoops Warrior Whey, plain2 scoops KAL Pure Stevia Extract1 T. unsweetened cocoa powdersmall pinch salt1/2 cup iceInstructions:Blend water and dry ingredients well, then add ice and blend until smooth.Serving Size: 1 16 oz serving

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Low in calories, carbs and fat

Ingredients:

  • 1 cup water
  • 2 scoops Warrior Whey, plain
  • 2 scoops KAL Pure Stevia Extract
  • 1 T. unsweetened cocoa powder
  • small pinch salt
  • 1/2 cup ice

Instructions:

  1. Blend water and dry ingredients well, then add ice and blend until smooth.
  2. Serving Size: 1 16 oz serving

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Pineapple Jam with Chia Seeds – Low Fat

Ingredients:1 Medium Size (approximately 1 1/2 Pounds) Pineapple1 Tablespoon Tapioca Starch Or Pectin1 Tablespoon Chia Seeds¼ teaspoons Pure Stevia Extract Powder (Now Brand)

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Ingredients:

  • 1 Medium Size (approximately 1 1/2 Pounds) Pineapple
  • 1 Tablespoon Tapioca Starch Or Pectin
  • 1 Tablespoon Chia Seeds
  • ¼ teaspoons Pure Stevia Extract Powder (Now Brand)

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Banana Pudding recipes – Low Fat

Ingredients:2 cups low-fat milk, divided1/4 cup arrowroot powder2 small bananas, peeled and divided1 tsp Sucanat1 tsp pure vanilla extract2 packets steviaInstructions:In a small bowl, whisk together 1/2 cup milk and arrowroot powder until smooth; set aside.In a blender, combine remaining 1 1/2 cups milk, 1 banana, Sucanat, vanilla and stevia and process until smooth.Pour banana…

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Ingredients:

  • 2 cups low-fat milk, divided
  • 1/4 cup arrowroot powder
  • 2 small bananas, peeled and divided
  • 1 tsp Sucanat
  • 1 tsp pure vanilla extract
  • 2 packets stevia

Instructions:

  1. In a small bowl, whisk together 1/2 cup milk and arrowroot powder until smooth; set aside.
  2. In a blender, combine remaining 1 1/2 cups milk, 1 banana, Sucanat, vanilla and stevia and process until smooth.
  3. Pour banana mixture into a small saucepan. Bring mixture to a simmer on medium-low heat. Remove saucepan from heat and slowly whisk in arrowroot mixture.
  4. Return to medium-low and cook for about 1 minute, whisking constantly, until mixture bubbles and thickens. Remove saucepan from heat.
  5. Slice remaining banana and gently stir into pudding.
  6. Pour warm pudding into large bowl.
  7. Cover with plastic wrap and refrigerate for about 2 hours before serving.
  8. Pudding is best within 24 hours.

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Skinny Vanilla Mocha Frappe recipes – Low Fat

Ice coffee blended drink made with milk, vanilla and cocoa powder.Ingredients:1 heaping teaspoon instant coffee1½ cups water½ cup skim milk3 tsp vanilla extract1 tsp unsweetened cocoa powder1 packet stevia or 1 tbsp. sugar (to taste)Instructions:In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4…

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Ice coffee blended drink made with milk, vanilla and cocoa powder.

Ingredients:

  • 1 heaping teaspoon instant coffee
  • 1½ cups water
  • ½ cup skim milk
  • 3 tsp vanilla extract
  • 1 tsp unsweetened cocoa powder
  • 1 packet stevia or 1 tbsp. sugar (to taste)

Instructions:

  1. In a cup mix coffee and water and stir until combined. Place in a shallow container, cover and freeze for 4 hours or overnight.
  2. Once coffee is frozen, place in a blender with the milk, vanilla, stevia and cocoa powder. Blend until combined.

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