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Healthy Desserts

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dani3839

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#21
Low-Fat Cheesecake



Ingredients


9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

Read more at: Low-Fat Cheesecake Recipe : Food Network Kitchens : Recipes : Food Network
 

dani3839

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#22
MEGA HEALTHY PEANUT BUTTER COOKIES


SERVINGS: ABOUT 20 COOKIES
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 15 MINUTE





INGREDIENTS:
½ cup Solidified Coconut Oil
⅓ cup Honey, you can add a little more if you prefer them sweeter
½ cup Natural, unsweetened peanut butter
1 Egg
1 tsp Vanilla
1 cup Whole Wheat Flour
¼ tsp Salt
½ tsp Baking Soda
½ tsp Baking Powder
2 Tbsp Wheat Germ
2 Tbsp Oat Bran
1 Tbsp Ground Flax Seeds
½ cup Peanut Butter or Chocolate Chips, optional

DIRECTIONS:
Preheat the oven to 350 degrees F. In a medium mixing bowl, cream the solidified coconut oil, honey, and peanut butter together until smooth and creamy. Add the egg and vanilla and beat for another minute. In another bowl, combine the flour, salt, baking soda, and baking powder. Stir in the wheat germ, oat bran, and flax seeds.

Gently stir the flour mixture into the peanut butter mixture, stirring just until combined. If using, stir in the peanut butter or chocolate chips. Form the dough into 1-inch balls and place them on a cookie sheet about 2 inches apart. Press down on each ball with a fork to create a criss-cross pattern. Bake for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.

HELPFUL TIPS:
These cookies have an almost melt-in-your-mouth quality to them and the flavor of the coconut oil is divine. You won't believe what's in these cookies - or how delicious they are!
 

dani3839

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#24
HEALTHY CHOCOLATE PUMPKIN PROTEIN BROWNIES

INGREDIENTS:
1 Egg
4 Egg Whites
1 cup Pumpkin Puree
½ cup Milk
4 Droppers Full Nunaturals Liquid Cocoa Bean Extract
½ cup Unflavored, chocolate or vanilla whey protein
¾ cup Peanut Flour
¾ cup Nunaturals More Fiber Baking Blend
¼ cup Plus 2 Tbsp Unsweetened Cocoa Powder
1½ tsp Baking Powder
½ tsp Baking Soda
¾ cup Whole Grain Spelt Flour




DIRECTIONS:

Mix all wet ingredients in a medium bowl. Sift all dry ingredients into a large bowl. Add dry ingredients to wet and mix with a large spoon or spatula to incorporate everything, not too much.

Pour into a loaf or brownie pan and bake for 45–50 minutes for a loaf pan or 35– 40 minutes for a brownie pan in 350 degree oven. Cover the top with foil for the last 20 minutes to avoid burning.

The bread or brownies are ready when a knife inserted in the center comes out clean.
 

dani3839

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#26
how about this one?

Healthy Makeover: Key Lime Pie

Ingredients

1 1/4 cup(s) low-fat graham cracker crumbs
4 tablespoon(s) trans-fat free vegetable oil spread (60% to 70% oil)
1 tablespoon(s) sugar
1/8 teaspoon(s) salt
1/3 cup(s) cold water
1 envelope(s) unflavored gelatin
22 Key limes or 4 to 5 regular limes
1 can(s) (14-ounce) fat-free sweetened condensed milk
1 1/2 cup(s) plain fat-free yogurt



Directions

Preheat oven to 375 degrees F. In 9-inch glass pie plate, mix crumbs with spread, sugar, and salt to moisten. With hand, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, until golden. Cool until ready to fill.
Meanwhile, to 1-quart saucepan, add water; sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring. Remove from heat.
From limes, grate 2 teaspoons peel and squeeze 1/2 cup juice; if using Key limes, do not use grated peel — it will make filling taste bitter. In bowl, whisk lime peel and juice, milk, and yogurt. Whisk in gelatin mixture.
Spoon filling into crust. Cover; refrigerate at least 2 hours to set.
 

dani3839

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#27
Summer Citrus Fruit Salad

Ingredients

1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1 tablespoon gluten-free mayonnaise or salad dressing
1/4 teaspoon grated orange peel
2 tablespoons orange juice
1 pint (2 cups) strawberries, sliced
1 kiwifruit, peeled, cut up
1 small bunch seedless green grapes, cut in half
1 can (11 oz) mandarin orange segments, drained



Directions

Step1

In large glass or plastic bowl, mix yogurt, mayonnaise, orange peel and orange juice.
Step2

Gently stir remaining ingredients into yogurt mixture. Cover; refrigerate at least 1 hour but no longer than 4 hours.
 

ashtok119

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#28
Pineapple Angel Food Cake



Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 8-10

Ingredients
1 box Angel Food Cake Mix
1 20 oz can crushed pineapple, do not drain

Instructions
Preheat oven to 350.
Mix cake mix and pineapple in large bowl by hand.
Pour into an ungreased 13X9 pan.
Bake for 28-30 minutes.
Cool on wire rack.
Serve.

Read more at Pineapple Angel Food Cake is a light and ... | Streak Wellness & He...
 

dani3839

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#31
Pumpkin Pie for Dieters

Ingredients

Original recipe makes 6 servings

1 (15 ounce) can pumpkin puree
1/2 cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping
Check All Add to Shopping List



Directions

In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
 

dani3839

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#32
Pina Colada Cake

Ingredients


1 package (14 1/2 oz) angel food cake mix
1 can (8 oz) unsweetened crushed pineapple
8 oz fat-free frozen whipped topping, thawed
1/2 cup (2 oz) toasted coconut



]b]Directions[/b]

Step1
Heat oven to 350°F. Spray a 13x9-inch baking dish with cooking spray.
Step2
In large bowl, stir together cake mix and pineapple. Pour into prepared baking dish.
Step3
Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack.
Step4
Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
 

dani3839

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#33
Frozen Peanut Butter Pie



Ingredients

1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets)
7 tablespoons sugar, divided
2 large egg whites, lightly beaten
Cooking spray
1 1/4 cups fat-free milk
2/3 cup reduced-fat crunchy peanut butter
1/2 teaspoon vanilla
1/2 cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) container frozen fat-free whipped topping, thawed
3 tablespoons finely chopped salted, dry-roasted peanuts
1/4 cup shaved milk chocolate (about 1 ounce)
Preparation

Preheat oven to 350°.

Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.

Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or until hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.
 

NothingBetter

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#34
frozen fruit! any kind of fruit tastes great and offers a the feel of a treat when frozen. Cut into slices and drizzle with a little fat free choc. syrup or a bit of raw honey for real health nuts out there. Yummy!
 

anaxilea

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#38
When I was growing up my mom used to make us a frozen treat that was only three ingredient and it was delicious. Carton of Buttermilk, Large Can of Crushed pineapple and a tiny bit of sugar to taste. Stir and freeze. I would think you could substitute the sugar to make a healthier treat. I haven't had that in years because all of a sudden I became allergic to pineapple... ugh.
 

CareyG

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#39
When I was growing up my mom used to make us a frozen treat that was only three ingredient and it was delicious. Carton of Buttermilk, Large Can of Crushed pineapple and a tiny bit of sugar to taste. Stir and freeze. I would think you could substitute the sugar to make a healthier treat. I haven't had that in years because all of a sudden I became allergic to pineapple... ugh.
Thanks for sharing anaxilea! :clap
 

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