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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Matcha Protein Smoothie – Low Fat

Protein picker upper!Ingredients:1 Tbsp Great Value Liquid Egg White.5 Cup Great Value Plain, Nonfat Yogurt1 Tbsp Matcha Tea.5 Cup Fresh or Frozen Fruit(I find berries, peaches, mango or bananas to work the best)1 Tsp Stevia No Calorie SweetenerInstructions:Layer ingredients in blender. Blend, pour into a cup and enjoy!Serving Size: Makes 1 Smoothie

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Protein picker upper!

Ingredients:

  • 1 Tbsp Great Value Liquid Egg White
  • .5 Cup Great Value Plain, Nonfat Yogurt
  • 1 Tbsp Matcha Tea
  • .5 Cup Fresh or Frozen Fruit(I find berries, peaches, mango or bananas to work the best)
  • 1 Tsp Stevia No Calorie Sweetener

Instructions:

  1. Layer ingredients in blender. Blend, pour into a cup and enjoy!
  2. Serving Size: Makes 1 Smoothie

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Matcha, Mango, and Ginger Smoothie – Low Fat

Ingredients:1 teaspoon Matcha¾ cups Water¾ cups Frozen Mango Chunks½ cups Plain 2% Greek Yogurt½ teaspoons Minced Or Grated Fresh Ginger½ Tablespoons Honey (adjust Sweetener To Taste)

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Ingredients:

  • 1 teaspoon Matcha
  • ¾ cups Water
  • ¾ cups Frozen Mango Chunks
  • ½ cups Plain 2% Greek Yogurt
  • ½ teaspoons Minced Or Grated Fresh Ginger
  • ½ Tablespoons Honey (adjust Sweetener To Taste)

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Easy Mochi – Low Fat

“A lovely Chinese New Year’s snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!” Ingredients:1 cup sweetened red bean paste1 cup sweet rice flour (mochiko)1 teaspoon green tea powder (matcha)1 cup water1/4 cup white sugar1/2 cup cornstarch, for rolling out the doughInstructions:Wrap red…

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“A lovely Chinese New Year’s snack; soft, slightly sweet, and chewy, this is a wonderful traditional dessert. Ready in only minutes. Serve with steaming hot tea!”

Ingredients:

  • 1 cup sweetened red bean paste
  • 1 cup sweet rice flour (mochiko)
  • 1 teaspoon green tea powder (matcha)
  • 1 cup water
  • 1/4 cup white sugar
  • 1/2 cup cornstarch, for rolling out the dough

Instructions:

  1. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
  2. Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
  3. Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

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