This is so completely and utterly delicious ! You won’t even miss the CREAM in this ice ‘cream’. The yogurt and sugar make a great, sweet and creamy base and then the minced up frozen strawberries just take over and you have an explosion of flavor with each bite. This is an award winner. And at 70 calories per serving – soooooooooooo guilt free !
70 calories per serving
1 lb. frozen strawberries
1 c 2 % plain Greek yogurt
¼ c sugar
½ t vanilla extract
In food processor pulse 1 c frozen berries until finely chopped and then transfer to a metal bowl (a metal bowl will get colder quicker in the freezer). Process yogurt, sugar, vanilla and the rest of the berries – move to metal bowl and stir with the other strawberries. Cover and freeze 1 hour (do not let get too hard).
Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂 Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results.
113 calories per serving
3 ½ oz. hulled and quartered strawberries
3 T skim milk
1 T light sour cream
1 T + 1 t sugar
1 ½ t vanilla extract
½ t heavy cream
Combine the strawberries and milk in a blender until smooth and then press through a fine mesh sieve so you strain out the seeds – I usually run a spoon back and forth over the berries and that pushes the mix through the sieve pretty good. You should end up with ¼ c plus 3 T of seedless puree. Whisk in the sour cream, sugar, vanilla and cream.
¼ c + 2 T skim milk
2 ½ T heavy cream
1 ½ T sugar
1 ½ t vanilla extract
Whisk all ingredients until the sugar is dissolved.
1/3 c skim milk
2 ½ T chocolate syrup
1 T heavy cream
1 ½ t water
¼ t vanilla extract
Whisk all the ingredients together.
To make the pops in a Zoku, pour the strawberry layer 1/3 of the way up the mold and let freeze all the way. Then repeat with the vanilla and chocolate layers.
In traditional molds, freeze each layer at least an hour before adding the next and then freeze the whole thing 6 hours.
Toast the pecans in a skillet with the butter and sugar. Cook about 3 minutes stirring often. Let nuts cool completely.
In a saucepan over low heat whisk water and butterscotch morsels and cook until melted, but don’t boil. Cool 10 minutes then stir in the half and half and vanilla and then refrigerate until completely cool, about 20 minutes. Whisk occasionally so that a skin does not form on top of the mixture.
Working in 2 batches – place approximately 6 pecan halves in each mold and then pour in the butterscotch mixture up to the fill line. In 7-9 minutes you’ll have rich, flavorful pops that rival the experience of butter pecan ice cream
If you are using traditional molds, freeze 6 hours.
This makes such a great custard ! The coconut flavor is mild, the custard is creamy and this is a superb pie. Sometimes I add a little coconut to the custard itself. This is as good as any bakery custard and at only 280 calories per serving, it‘s a great choice.
¼ c flaked coconut
⅓ c cornstarch
½ t salt
2½ c skim milk
2 egg yolks
2 T butter
¾ c flaked coconut
1¼ t vanilla extract
¼ t coconut extract
1 low fat graham pie crust
Preheat oven to 350 degrees. Toast ¼ cup coconut in a skillet on medium low heat 5 to 6 minutes or until toasted.
Mix Splenda, starch and salt and gradually whisk in milk. Cook over medium heat stirring constantly until thick. Beat egg until pale in color and then whisk in ¾ c of the milk mix. Then add that mix back to the rest of the milk and whisk (in this manner, the eggs do not curdle). Cook one minute to bring to a boil stirring constantly. Remove from heat and add butter, ¾ c coconut and extracts. Pour into crust, cover with plastic and gently press down on the filling. Chill 3 hours and sprinkle with toasted coconut and garnish with some optional whipped cream just before serving.
Sweet honey keeps all the ingredients stuck together. These are great to keep on hand for when you get a ‘sweets attack’. So healthy, so full of MUFAs, yet honey sweet and just a bit chocolaty.
109 calories per serving
2 1/2 c unsweetened puffed wheat cereal
1/2 c pecan halves, chopped medium fine
1/3 c salted roasted shelled pumpkin seeds / pepitas (just roast in oven 5-10 minutes)
1/4 c dried cranberries (craisins), coarsely chopped
3 T sesame seeds
1/2 c honey
1/2 t vanilla extract
1/8 t salt
1/2 cup mini semisweet or bittersweet chocolate chips (chop regular size ones)
Preheat oven to 300 degrees and line an 8×8 square baking dish with parchment paper letting it overhang so you have ‘handles’ to pull up the bars when done. Mix cereal, nuts, seeds and cranberries. In a saucepan heat honey, vanilla and salt 2-3 minutes. The pour this over the dry ingredients and mix well then add chocolate and press it all into the prepared pan and spread it out. You can spray a wooden spoon with Pam to help. Bake 30-35 minutes or until top is brown. Use a knife to loosen the bars from the unlined sides of the pan and lift the whole thing out and set on a rack to cool a bit. Cut into 16 bars.
Even though I make these pops in a Zoku maker, you can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂 Their recipes turn out fantastic pops – I often skinny them up a bit, but I mostly use their measurements and basic recipe and am always pleased with the results. Though the original recipe does not call for it, I always add a couple of drops of green food coloring – it just tastes more minty if it’s green – hehehe
159 calories per serving
1 ½ c skim milk
3 T simple syrup (heat equal amounts sugar and water until sugar is all dissolved – cool)
1 t peppermint extract
½ t vanilla extract
¼ c semi sweet chocolate chips
6 T magic shell (available in the ice cream section of your market)
A few drops of green food coloring (optional)
Whisk together the first 5 ingredients. If you want to chocolate chips in the pops (this method only pertains to pops made in a Zoku) dip the chips in the mint base then using tweezers, place the walls of the mold. Then pour in the mint base and freeze completely (7-9 minutes in the Zoku, 6 hours in the freezer). If desired, add the quick shell by brushing on or watering down a bit and then dipping the pops into the shell – I usually leave mine bare 🙂
Talk about decadent and delicious !! This breakfast dish will give you legendary ‘short order cook’ status ! The bananas and cream cheese make a perfect middle to the grilled raisin bread.
206 calories per serving
8 slices 80 calories cinnamon raisin bread
2 medium bananas, in slices
1 c skim milk
4 oz. cream cheese, softened
3/4 c egg beaters
1/3 c Splenda
3 T flour
2 t vanilla
Powdered sugar (optional)
Spray skillet with Pam and heat well. Mix milk, cheese, eggs, sugar, flour and vanilla with a mixer until. Take 4 slices of bread and spread with cream cheese then add banana slices and top with the remaining bread. Gently dip into the egg mix and then place on pan and cook 2-3 minutes. Flip and cook another 2 minutes. Cut in half and sprinkle with powdered sugar before serving.