Homemade Sugar-Free Gummy Bears – Low Fat

“A great alternative for anyone watching their sugar intake but craving some chewy gummy candies! The best part is the flavor possibilities are limitless! Yum! I make these in gummy bear molds, but they can be made using any kind of candy mold. They can be stored at room temperature, but they retain a better…

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“A great alternative for anyone watching their sugar intake but craving some chewy gummy candies! The best part is the flavor possibilities are limitless! Yum! I make these in gummy bear molds, but they can be made using any kind of candy mold. They can be stored at room temperature, but they retain a better gummy texture when stored in the fridge.”

Ingredients:

  • 1/3 cup cold water
  • 3 (.25 ounce) packages unflavored gelatin
  • 2 teaspoons stevia powder, or to taste
  • 1/2 package unsweetened soft drink mix (such as Kool-Aid®)

Instructions:

  1. Fill a saucepan almost halfway with water; bring to a boil.
  2. Measure 1/3 cup cold water in a glass measuring cup. Dissolve gelatin in the cold water, stirring constantly to prevent lumps. Stir in stevia powder and soft drink mix.
  3. Place measuring cup in the boiling water. Stir gelatin mixture until syrupy.
  4. Place candy molds on a baking sheet. Remove gelatin mixture from boiling water and immediately fill molds using a small syringe.
  5. Chill gelatin mixture until set, at least 1 hour and up to 2 days. Remove from molds.

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Lemon Ice recipes – Low Fat

Miryam’s original recipeIngredients:4 cups crushed ice2 cups healthier lemon soda1/8 tsp turmeric powder, optionalfew drops liquid stevia, optionalInstructions:Place all the ingredients in your blender and blend until combined. This will take no longer than 20-30 seconds.

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Miryam’s original recipe

Ingredients:

  • 4 cups crushed ice
  • 2 cups healthier lemon soda
  • 1/8 tsp turmeric powder, optional
  • few drops liquid stevia, optional

Instructions:

  1. Place all the ingredients in your blender and blend until combined. This will take no longer than 20-30 seconds.

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PROTEIN FRENCH TOAST – Low Fat

Ingredients:2 fresh egg whites (or 1 fresh whole egg)1/4 cup skim cow milk (or plant based milk)1 tablespoon liquid stevia (or powdered stevia)1/2 teaspoon ground cinnamon powder (optional)1 teaspoon vanilla extract (optional)1 scoop whey protein powder (or plant based protein powder)2-3 slices whole wheat bread (or any other type of bread)Instructions:Preheat a non-stick cooking pan…

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Ingredients:

  • 2 fresh egg whites (or 1 fresh whole egg)
  • 1/4 cup skim cow milk (or plant based milk)
  • 1 tablespoon liquid stevia (or powdered stevia)
  • 1/2 teaspoon ground cinnamon powder (optional)
  • 1 teaspoon vanilla extract (optional)
  • 1 scoop whey protein powder (or plant based protein powder)
  • 2-3 slices whole wheat bread (or any other type of bread)

Instructions:

  1. Preheat a non-stick cooking pan on a medium-high heat and spray some non-stick cooking spray or add a little bit of oil or butter.
  2. In a bowl or shaker cup add all of the ingredients.
  3. Mix them well.
  4. Pour the mixture into large bowl or plate.
  5. Dip each slice of whole wheat bread into the mixture.
  6. Place the bread slices on the pan and cook them for about 2-3 minutes per side.
  7. After that,serve on a plate and top with your favorite toppings.
  8. That is it.

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Sweet Potato Oat Pancakes recipes – Low Fat

Ingredients:1/4 C sweet potato puree (about 2.5 oz)1/2 C rolled oats (use certified gluten free if necessary)1/2 C egg whites (4 egg whites)1/2 t pumpkin pie spice1/4 t salt1/2 t vanilla1/2 t baking powder1/4-1/2 t liquid stevia (or 1 t granulated stevia)Instructions:Heat pan or griddle to medium heat and spray lightly with non stick spray.Put…

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Ingredients:

  • 1/4 C sweet potato puree (about 2.5 oz)
  • 1/2 C rolled oats (use certified gluten free if necessary)
  • 1/2 C egg whites (4 egg whites)
  • 1/2 t pumpkin pie spice
  • 1/4 t salt
  • 1/2 t vanilla
  • 1/2 t baking powder
  • 1/4-1/2 t liquid stevia (or 1 t granulated stevia)

Instructions:

  1. Heat pan or griddle to medium heat and spray lightly with non stick spray.
  2. Put all ingredients into a blender or food processor and blend until runny batter.
  3. Pour onto heated pan in two or three pancakes.
  4. Cook 4-5 minutes until you see bubbles start to come up then flip over. Cook another 4-5 minutes.
  5. Serve up with what ever syrup or toppings you want.
  6. Pictured here with PB2 made with extra water and then mixed with sugar free maple syrup.

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Skinny Single-Serving Vanilla Mug Cake recipes – Low Fat

This tender mug cake is a complete lifesaver! It’s perfectly sweet and full of warm vanilla flavors, and because it’s ready in barely 5 minutes, it’s the ideal cure for those strong dessert cravings. Plus there aren’t any tempting leftovers to worry about!Ingredients:3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)⅜…

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This tender mug cake is a complete lifesaver! It’s perfectly sweet and full of warm vanilla flavors, and because it’s ready in barely 5 minutes, it’s the ideal cure for those strong dessert cravings. Plus there aren’t any tempting leftovers to worry about!

Ingredients:

  • 3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
  • ⅜ tsp powdered stevia
  • 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 (23mL) nonfat milk
  • ¼ tsp vanilla extract
  • 18 drops vanilla crème stevia, or to taste

Instructions:

  1. Lightly coat a 1-cup ramekin with nonstick cooking spray.
  2. In a small bowl, whisk together the 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 40 seconds (2:40). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.

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Pumpkin Protein Souffle (microwave) – Low Fat

A delicious, high protein snack/breakfast/anytime treat made in under 5 minutes! And it WILL fill you up, guaranteed!Ingredients:1/2 cup canned pure pumpkin1/4 cup liquid egg whites2 tbsp rolled oats1 tbsp vanilla whey protein powder (I use Jay Robb)1/4 tsp pumpkin pie spice1 packet stevia or other sweetenerother flavorings of your choice: vanilla/toffee stevia, cinnamon, maple,…

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A delicious, high protein snack/breakfast/anytime treat made in under 5 minutes! And it WILL fill you up, guaranteed!

Ingredients:

  • 1/2 cup canned pure pumpkin
  • 1/4 cup liquid egg whites
  • 2 tbsp rolled oats
  • 1 tbsp vanilla whey protein powder (I use Jay Robb)
  • 1/4 tsp pumpkin pie spice
  • 1 packet stevia or other sweetener
  • other flavorings of your choice: vanilla/toffee stevia, cinnamon, maple, etc

Instructions:

  1. Combine all ingredients in large microwave-safe bowl and stir well. Microwave for 1 1/2 minutes (keep an eye on it!!) and stir; microwave for another 1 1/2 minutes (again, make sure it doesn't overflow!) and eat up! (psst…it's great with maple syrup!)
  2. Serving Size: makes 1 filling serving

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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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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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