Cool, fruity and refreshing – this is a nice mix of fruit and tea. And when you add a little rum, then it is just heaven !
8 servings
62 calories per serving
1 c orange juice
¼ c Splenda (skip this if you use pre-sweetened tea)
1/3 c iced tea mix
10 oz. frozen strawberries, thawed
4 c water
2 c crushed ice
Blend orange juice, Splenda, tea and berries until smooth. Pour into a pitcher and add water and ice.
Take the whole frying hassle out of French toast preparation – and add some great apples and nuts along the way. This was a really easy way to prep a great breakfast. Add some extra maple syrup over the top to give it even more flavor !
4 servings
280 calories per serving
½ c Egg Beaters
2 egg whites
¾ c skim milk
1 T Splenda
½ t vanilla extract
½ t cinnamon
8 slices cinnamon raisin bread (80 calories per slice) cut in half diagonally
1 t buttery spread
1 T maple syrup
2 apples sliced thinly
4 T sliced almonds
Pam
Preheat oven to 350 degrees. Spray a 9×13 baking pan with Pam. Whisk Egg Beaters, egg whites, milk, splenda, vanilla and cinnamon then pour into pan and top with the bread slices. Flip the bread over once to it gets a little coating on each side. Cover with foil and bake 15 minutes then remove foil and bake another 8-10 minutes. Melt butter in skillet and add syrup, then apples. Cover and cook on low heat 10 minutes or until apples are soft then uncover and cook 1 minute to dry up the mix a little. Serve bread with the apple mixture over top and sprinkle with nuts.
I make these so often that I just had to repost – – this last time I used olive oil and simply sprinkled with sea salt and they were just divine !
These flatbreads are so versatile. They make a great side, or a great snack or even a great appetizer. Try different spice combinations – olive oil and parmesan cheese, or olive oil and cayenne pepper and garlic powder for a zesty taste treat. To make a sweet version, sprinkle with a mixture of Splenda brown sugar and cinnamon.
4 servings
80 calories per serving
1 serving = 3 flat breads
1 1/2 t kosher salt
1 t poppy seeds
1 t sesame seeds
1 1/2 t sesame oil (you can sub olive oil)
1 1/2 t water
12 wonton wrappers
Preheat oven to 400 degrees. Lay wontons flat without overlapping on a cookie tray. Mix oil and water and brush over wontons. Sprinkle with salt and seeds. Bake 5 minutes or until crisp.
This is a very dense cake – almost more like a brownie consistency. But no matter the consistency – it’s CHOCOLATE ! Served with a nice spritz of whipped cream, it hit the spot.
16 servings
250 calories per serving
3 1/2 c cake flour
2/3 c cocoa powder
3 T dry milk powder
1 3/4 t baking powder
1/2 t salt
7 T margarine, softened
3/4 c Splenda
1/3 c Splenda brown sugar blend
3 large eggs
2 large egg whites
1 1/2 c low fat buttermilk
3/4 c strong brewed coffee
Pam
Whipped Cream for garnish
Preheat oven to 300 degrees. Spray a bundt pan with Pam. Sift flour, cocoa, milk, baking powder and salt in a large bowl. In another bowl beat margarine and both sugars until mixed and then beat in eggs and egg whites one at a time beating 1 minute after each egg. Combine buttermilk and coffee in a cup. Beat 1/3 if the flour mix into the margarine mix on low speed and then beat in half of the coffee mix and continue beating until the liquid is absorbed. Repeat and then pour batter into pan and smooth the top. Bake 50-60 minutes or until a toothpick comes out clean. Cool in pan 10 minutes and then on a wire rack until completely cool. Serve with whipped cream.
This was so incredibly delicious ! The cake is moist, the frosting is decadent – and at only 120 calories per serving, it is pretty much guilt free!
24 servings
120 calories per serving
Cake
1 2/3 c flour
1 t baking powder
1 t baking soda
1/4 t salt
1 1/2 c mashed ripe bananas
1 1/3 c skim milk
2 T pineapple juice
2 large eggs
3/4 c Splenda
6 T butter, melted
2 t vanilla extract
Pam
Frosting
16 oz. fat free cream cheese, at room temperature
1/2 c light butter, at room temperature
1/3 c Splenda
2 t vanilla
Preheat oven to 350 degrees and spray a 13×9 pan with Pam. Combine flour, baking powder, baking soda and salt and set aside. Mix bananas, milk and juice and set aside. Beat eggs and Splenda at high speed for 4 minutes and then add melted butter, and vanilla extract and beat at medium a minute longer. Alternately add flour mix and banana mix and beat at low speed just until blended being sure not to over mix. Put the batter in the pan and bake 25-30 minutes or until a toothpick comes out clean. Cool the cake in the pan. To prepare the frosting, beat the cheese and butter until creamy then gradually add Splenda and beat on medium. Mix in vanilla and then spread over a cooled cake. Chill 30 minutes and then cut into squares. Try serving with a few slices of fresh banana on the side.
A sweet alternative to cinnamon toast – this one is quick to make and wonderful tasting.
1 serving
146 calories per serving
1 100 calories whole wheat light English muffin
2 t lite buttery spread
10 sprays I Can’t Believe It’s Not Butter
3/4 t Splenda
1/2 t cinnamon
Combine Splenda and cinnamon. Spread muffin halves with butter and sprinkle with the sugar mix then spray each half with the butter spray and place in a toaster oven until warm and sugar is melted.
This one gets prepped and then put in the refrigerator for a couple hours and then baked for about an hour. I find it makes an equally good breakfast as it does a dessert ! This one even had my non-breakfast eating daughter asking, “can I have some of that?” The aroma of cinnamon and apples gets ya every time !
8 servings
150 calories per serving
1/3 c Splenda
1 c Egg beaters
2/3 c skim milk
3/4 t maple flavor (like vanilla extract, but maple flavored instead)
8 slices cinnamon raisin bread
2 c apples, peeled and thinly sliced
1/4 c low fat cream cheese
1 T Splenda
2 T cinnamon
Pam
Spray an 8×8 pan with Pam. Blend 1/3 c Splenda, eggs, milk and maple in a bowl. Tear the bread into 2 inch pieces and mix with apples and then stir into the egg mix being sure all the bread soaks up some of the liquid then turn it all into the prepared pan. Cut cream cheese into 10 pieces and place on top of bread and apples. Blend 1 T Splenda and cinnamon and sprinkle over the top the cover and refrigerate 1-2 hours. Preheat oven to 350 degrees and bake 50-60 minutes or until browned.
I would not classify these with Gramma’s version – much like when you are eating a bran muffin vs. eating a gooey chocolate muffin, you know this cookie is more nutritious than sweet and buttery. But it does have CHOCOLATE…and butter…and is sweet, so it does satisfy the cookie craving !
48 servings
89 calories per serving
1 ½ c whole wheat flour
1 t baking soda
1 t salt
2 c quick oats
1 c light butter
½ c Splenda brown sugar blend
1 c Splenda
½ c Egg Beaters
1 ½ t vanilla
1 c chocolate chips
Blend butter and sugars until they are creamy. Add egg and vanilla and blend. Add flour, baking soda and salt and mix well. Then by hand, stir in the oats and the chocolate chips. Drop by teaspoonfuls on cookie sheets and bake 10-12 minutes. Makes 48 cookies.
What’s pumpkin pie without the crust? It’s naked pumpkin pie ! And by removing the crust, you also remove oodles of calories. Serve with a slice of low fat graham cracker if you miss the crunch too much. For 400 calories, you can almost eat the whole pie (Did I say that out loud?) 🙂
8 servings
66 calories per serving
15 oz. can of pure pumpkin (NOT the prespiced pumpkin pie mix)
12 oz can fat free evaporated milk
½ c Egg Beaters
2 ½ t pumpkin pie spice
½ c Splenda
1 ½ t vanilla extract
Pam
Preheat oven to 400 degrees. Spray a pie plate with Pam. Mix all the ingredients in a bowl and then pour into the plate. Bake for 15 minutes. Then reduce the heat to 325 degrees and cook for another 40-45 minutes. Cool completely.
This is a much healthier version than my Grandma’s banana bread recipe. But I tell you, it tastes just a good! And one slice is very satisfying. If you remove the chocolate chips from the recipe, you bring it down to 140 calories per serving !
8 servings (one loaf cut into 1/8’s)
175 calories per serving
1 ¼ c whole wheat flour
¼ c flour
¾ c Splenda
1 ½ c mashed ripe banana (about 3 bananas)
½ c egg beaters
½ c no sugar added applesauce
2 t baking powder
1 t vanilla
½ t cinnamon
½ t salt
4 T semi sweet chocolate morsels
Preheat oven to 350 degrees. Combine flours, Splenda, baking powder, cinnamon and salt and mix well. Combine banana, Egg Beaters, applesauce and vanilla. Add the wet mix to the dry mix and with a wooden spoon, stir until just blended. Pour into a loaf pan (ungreased) and bake for 50 minutes. Allow to cool slightly and then remove from pan.
