Strawberry Banana Yogurt "Froothies"

I like to call these frozen fruit bars “froothies”, because they taste like a frozen smoothie (which is basically what they are).  These are fat free and cholesterol free. I made these for Sebastian. You can use any fruit.  I used:

  • 1 medium frozen banana
  • 1 cup sliced strawberries
  • 1/2 cup prepared Crystal Light (you can use juice, but I feel it adds unnecessary sugar and calories)
  • 1/2 cup light/fat free strawberry yogurt
  • optional: if you like them sweeter, add a little Steevia/Truvia
  1. Blend all ingredients in a blender until liquified.
  2. Pour into popcicle molds.  (If you don’t have molds use cups and put kabob sticks in them.
  3. Freeze several hours until solid. (If you try to remove them too early, the stick will come out of the bars!

Makes 7 bars

Nutrition
Calories 30
Sodium 13mg
Potassium 128mg
Carbs 6.5g
Fiber 1g
Sugars 4g
Protein 1g

Peanut Butter Cheesecake Brownies

The original recipe had 755 calories per brownie!  I made some changes to reduce the calorie, fat, and cholesterol content.  Feel free to make it the full fat way…

  • 1 box Sugar Free brownie mix (Pillsbury)
  • 1/2 can Diet Coke
  • 1 8oz tub Fat Free Cream Cheese
  • 1/2 cup (prepared) PB2 (defatted, powdered peanut butter used instead of real peanut butter)
  • 1 10oz can fat free sweetened condensed milk
  • 1/2 bag chocolate chips
  • 2 TBSP Cool Whip Free
  • 5 miniature Reese’s peanut butter cups, chopped
  1. Preheat the oven to 350.
  2. Prepare the brownie mix according to package instructions using 1/2 can of diet coke instead of the water, eggs, and oil called for on the box.
  3. Spray an 8×12 pan with cooking spray, and pour in brownie mix.
  4. Blend cream cheese until smooth.  Prepare the pb2 according to the package instructions with water.  Pour the PB2 and the sweetened condensed milk into the mixing bowl and mix thoroughly.
  5. Pour cheesecake mixture over brownie batter (it will blend together some, so feel free to “swirl” it a bit with a knife).
  6. Bake 40-45 minutes.  Cool for 30 minutes on the counter, and then 30 minutes in the refrigerator.
  7. After cooling, place chocolate chips in a bowl and stir in 2 TBSP of Cool Whip FREE.  Microwave at med-high power for 30 seconds at a time, stopping to stir in between, until spreadable.
  8. Spread the melted chocolate over the cheesecake, and then sprinkle with chopped Reese’s chunks.
  9. Refrigerate until chocolate solidifies.
Makes 15 brownies.

Nutrition

Calories 261

Fat 7.5g

Sat Fat 3.5g

Cholesterol 6mg
Sodium 226mg
Carbs 49g
Fiber 3g
Sugars 18g

Protein 6g

Fudgy Cookie Dough Oreo Brownie Bars

WOW, these were good (and easy)… Originally a recipe from pinterest, but I “healified” it and about halved the calories and fat!

  • 1 package Jumbo Chocolate Chip Cookies (presliced)
  • 10 reduced fat Oreos
  • 1 package sugar-free Pillsbury fudge brownie mix
  • 3/4 can diet coke
  1. Preheat oven to 350. 
  2. Press the 12 cookies into the bottom of a sprayed rectangular baking pan, making a flat “crust” layer.
  3. Twist the Oreo’s apart and lay Oreo halves on top of the cookie dough layer.
  4. Mix the brownie mix and the diet coke together with a mixer until well blended.  Pour over the oreo layer.  
  5. Bake for 35-38 minutes.

    Makes 15 bars.

Nutrition
Calories 225
Fat 9.5g
Sat Fat 3g
Mono Fat 2.5g
Cholesterol 4g
Sodium 200mg
Potassium 14mg
Carbs 40g
Fiber 2.5g
Sugars 13g
Protein 2g

Eggplant Parmesan

The nutrition on this is going to be tricky, since my husband won’t eat vegetarian…SO I had to make meatsauce for him, but I normally would only eat vegetarian sauce (I’m not vegetarian, I just don’t like the extra calories usually).  So…I’ll break the nutrition down in parts.

First, the eggplant:

  • 1 eggplant
  • 2/3 cup Panko bread crumbs (you won’t use it all)
  • 1 egg beater
  • 1 TBSP flour
  • salt, pepper, and seasonings

    My home made sauce (I usually do it WITHOUT the meat):

  • 1 14 oz can diced tomatoes
  • 1 small can tomato sauce
  • 1 TBSP each: garlic powder, minced onion, seasoning salt.
  • 1 tsp: pepper and chili powder
  • (optional) 1 small can mushrooms
  • (optional) 1lb extra lean ground beef

Pasta:  I use 4.5oz Fiber Gourmet reduced calorie pasta to make 3 servings of pasta.   It’s 130 calories and 18g of fiber per 2 oz serving! It’s good too.

Other optional toppings:

  • Parmesan cheese
  • Mozzarella cheese
  1. Prepare the sauce by placing tomatoes, tomato sauce, and spices in a blender and blending until liquified. Add mushrooms (and/or browned beef.  I trust you know how to brown beef).
  2. Peel and slice eggplant into medallions, then toss slices in a bag with 1 TBSP flour.  Shake well to coat. 
  3. Heat a skillet to medium-high heat and spray with cooking pray.  Also, preheat the oven to 400.
  4. Dip the floured slices in the egg beaters and shake off excess, then dip into the bread crumbs.
  5. A few pieces at a time, brown them on both sides in the skillet, then placed them on a sprayed cookie sheet, and bake for 20 minutes.
  6. Meanwhile, prepare the pasta according to the package directions.
  7. When the eggplant is finished, now is the time when you would (if using mozzarella) melt the mozzarella on top of the pieces.  I use reduced fat slices torn into pieces, then place it back in the still warm oven for a couple of minutes while I got the pasta ready.
  8.  Place the pasta on plates, top with meat (or tomato) sauce, a sprinkle of parmesan, and then the eggplant slices.
     

  Eggplant only nutrition (makes 3 servings)

Calories: 80
 Fat .5g
Sodium 42g
Potassium 328mg
Carbs 15g
Fiber 4g
Protein 4g

Meat sauce (makes 5 servings). Usually my vegetarian sauce makes 4 servings at about 25 calories each.
Calories 125
Fat 3g
Sat Fat 1g
Cholesterol 52mg
Sodium 252mg
Potassium 108mg
Carbs 3.5g
Fiber 1g
Protein 21g

Pasta (1.5 oz dry). Box serving size is 2oz.
Calories 98
Sodium 90mg
Carbs 31
Fiber 15g
Sugars 1.5
Protein 5g

Total calories with eggplant, meat sauce, pasta, mozzarella, parmesan: 339
Total calories with eggplant, tomato sauce, pasta, mozzarella, parmesan: 229

    Caramel Toffee Poke Cake

    • 1 box sugar free yellow cake mix
    • 1 can diet coke
    • 1/3 cup sugar-free caramel sauce (ice cream topping)
    • 2 TBSP Heath toffee bits
    1. Preheat the oven according to the box’s instructions.
    2. Pour diet coke into the cake mix and mix until blended, scraping down the sides as necessary.
    3. Cook according to package instructions, remove from oven, and allow to cool slightly.
    4. Poke holes in the cake with a wooden handle (I used the handle of my rubber scraper from step 2.)
    5. Pour caramel by spoonfuls into the holes, and then spread the remaining topping in a thin layer (like a glaze) over the top of the cake. 
    6. Poke a little bit of toffee down into each hole, and then sprinkle some over the top for garnish.
    7. Cut cake into 4×3 rows.  Serve topped with some fat free reddi whip or a dollop of fat free vanilla ice cream for a GOOEY, guilt free dessert.

      Makes 12 servings.

    I couldn’t wait to taste test it before I took the picture…

    Nutrition
    Calories 153
    Fat 4g
    Sat Fat 2g
    Cholesterol 1mg
    Sodium 308mg
    Carbs 36g
    Fiber 1g
    Sugars 1.5g
    Protein 1g

    Cookie Dough Surprise Brownies

    • 1 Box Sugar Free chocolate cake mix (like Pillsbury makes)
    • 1 can diet coke (or other diet soda, or club soda)
    • 6 pre cut (large size) peanut butter or chocolate chip cookies, cut into 4 quarters and flattened to 3/4 inch thickness or so
    1. Preheat the oven to 350, and spray or line 2 cup cake pans. 
    2. Mix the soda and cake mix thoroughly, and then pour into cup cake rounds.
    3. Place a cookie dough chunk in the middle of each muffin cup, smoothing the cake batter over the top of each piece to enclose it.
    4. Bake according to cake box directions, and enjoy!
    5. You can top them with reddi whip, frosting, sugar-free caramel sauce, whatever!

      Makes 24 cupcakes

    Nutrition (per cupcake)

    Calories 95
    Fat 1.5g
    Sat Fat .5g
    Sodium 265g
    Potassium 5.5mg
    Carbs 20g
    Fiber .5g
    Sugars 6g
    Protein 3g

    Sausage Pepper Parmisiana

    I concocted this in an attempt to duplicate Jeremy’s favorite dish to order in an Italian restaurant. (Healithified of course). I make my sauce from scratch, so feel free to use jarred sauce.

    Sauce (You won’t use all of it)

    • 1 14 oz can diced tomatoes
    • 1 small can tomato sauce
    • 1 tbsp each: garlic, minced onions, seasoning salt
    • 1 tsp chili powder

    the rest:

    • 3 oz whole wheat, high fiber pasta
    • 3 links italian turkey sausage
    • 1/3-1/2 cup jarred roasted peppers
    • 1 small can mushrooms

    Toppings:

    • 2-3 slices 2% reduced fat mozzarella cheese
    • 2-3 TBSP reduced fat parmesan
    1. Place all the sauce ingredients in a blender and blend until smooth.
    2. Prepare spaghetti according to box instructions.
    3. Heat a skillet coated with cooking spray to med-high heat. Cook the sausage in the pan, cutting it into slices when it’s mostly cooked. Drain.
    4. Sautee roasted peppers and mushrooms on the skillet until heated through.
    5. Assemble: 1 oz pasta, sausage, pepper/mushroom mixture, and then tomato sauce.
    6. Top with mozzarella cheese and microwave 30 seconds to melt cheese. Top with parmesan.

    Makes 3 servings

    Nutrition
    Calories 287
    Fat 11g
    Sodium 882mg
    Cholesterol 58mg
    Carbs 25g
    Fiber 3g
    Protein 22g

    Oreo Grasshopper Ice Cream Sandwich cake


    Oh…my…GOODNESS this was heavenly and EASY. So I made some modifications to this recipe to make it 1. healthier, 2. tastier, and 3. more colorful. 🙂 The original recipe called for regular ice cream sandwiches. I used grasshopper ice cream sandwiches to make it prettier and because I love mint chocolate chip ice cream! I will experiment in the future with different flavors.

    • 12 grasshopper ice cream sandwiches (Bluebunny)
    • 1 tub Cool Whip FREE
    • 1 package (4 serving size) sugar-free chocolate instant pudding
    • 1/4 cup Nutella, (I used Kroger brand because it’s lower calorie)
    • 8 reduced fat oreo cookies, chopped into pieces (not ground into powder)
    • Optional: 2 drops of green food coloring
    1. Pour nutella into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir 2 min.
    2. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the Cool Whip/Nutella mixture. Repeat layers. Top with remaining sandwiches.
    3. If using food coloring, add it to the remaining Cool Whip. I did this to make the frosting match the ice cream in color. Frost top and sides with remaining Cool Whip; press chopped cookies into Cool Whip on top and sides of cake. Bring up foil sides; double fold top and ends to loosely seal packet.
    4. Freeze 4 hours.

    Makes 12 servings

    Nutrition
    Calories 238
    Fat 6g
    Sat Fat 2.5g
    Cholesterol 5mg
    Sodium 234mg
    Potassium 105mg
    Fiber 1g
    Sugars 19g
    Protein 3.5g

    Sweet Potato Chips

    • 1 sweet medium potato, peeled
    • cooking spray
    • 1 tsp truvia
    • 1 tsp cinnamon

    Preparation:

    1. Preheat the oven to 375°F.
    2. With a V-slicer or mandoline, cut the potato into very thin slices.
    3. Spray 2 baking sheets with cooking spray.
    4. Arrange the potato slices on the baking sheets in a single layer. Coat the slices lightly with cooking spray.
    5. Bake for 7 minutes, or until barely starting to brown. Turn the potato slices over and return to the oven. Bake until lightly browned, about 7 to 10 minutes (closer to 10, but watch because they burn easily)
    6. Let cool completely and the sprinkle or toss with cinnamon and sugar.

    Makes 2 servings

    Nutrition
    Calories 69
    Sodium 9mg
    Potassium 133mg
    Carbs 16g
    Fiber 2g
    Protein 1g

    Design a site like this with WordPress.com
    Get started