Friday, January 18, 2013

FROSTED: A Tasty Solution For Your New Year's Resolution

This time of year many of us are finally recovering from the sugar hangover of all those delicious holiday goodies. While it was so much fun enjoying all of the buttery Mashed Potato Puffs, sweet Sugar Cookie Ornamentsand savory Strawberry Champagne Jello Shots, seeing the numbers on the scale go up makes us cringe.

So to start off 2013, I am jumping on the bandwagon and making my New Year's resolution to lose some weight - not only to get healthier, but also because I need to fit into my wedding dress in May. But even though I am making it my goal to eat better and exercise more, who says that I still can't enjoy my weekly Frosted fix? So this week I am sharing some scrumptious skinny treats that will have you eating right with each and every bite!

Healthy Almond Joy Candy Spread
(Recipe by Chockohlawtay)

Nutritional Information: (per 2 Tablespoons of spread)
Calories: 110
Fat: 10 grams


Ingredients:
(Makes approximately 1 cup)
  • 1/4 cup of raw almond butter 
  • 1/4 cup of coconut butter
  • 1/4 cup of light coconut milk (canned)
  • 2 packets of your favorite sweetener
  • 1/4 teaspoon of pure almond extract
  • 1/4 teaspoon of coconut extract (optional)
  • 1/4 teaspoon of chocolate extract (optional)
  • 2 Tablespoons of mini chocolate chips
  • Fruit for dipping or whole wheat waffles for spreading it on (optional)
Directions:

1.  In a microwave-safe bowl, heat the coconut butter and almond butter until coconut butter is melted (40 seconds total with two, 20-second intervals)
2.  Stir in the coconut milk, then add the sweetener, extracts, and chocolate chips. Serve immediately or cover and refrigerate (if refrigerating, stir before using).


Skinny Coconut Macaroons
(Courtesy of SkinnyTaste.com)

Nutritional Information: (per each coconut macaroon)
Calories: 64.6
Fat: 3.5 grams


Ingredients:
(Yields approximately 38 macaroons)
  • 3/4 cup (5 large) of egg whites
  • 2/3 cup of granulated sugar
  • 10 ounces of sweetened coconut flakes
  • 1/2 teaspoon of almond extract
  • 1/4 teaspoon of vanilla extract
  • pinch of salt  
Directions:

1.  In a heavy saucepan combine egg whites, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry.

2.  Remove from heat and stir in the almond and vanilla extracts. Set aside on a dish and let it cool in the refrigerator about 30 minutes.

3.  Preheat the oven to 300°. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a Silpat or parchment paper. Bake 27-30 minutes or until golden.


Low Fat Chocolate Chip Cookie Dough Truffles
(Via Chocolate Covered Katie)

Nutritional Information: (per each truffle)
Calories: 40
Fat: 0.5 grams


Ingredients:
(Makes between 18-20 truffles)
  • 1/2 can of chickpeas or white beans, drained and rinsed
  • 1 teaspoon of pure vanilla extract
  • 1/8 teaspoon of salt
  • 1/8 teaspoon of baking soda
  • 2 Tablespoons of nut butter or oil
  • 1/3 cup of brown sugar
  • 2 Tablespoons of chocolate chips, or more if desired
  • 1-2 Tablespoons of rolled oats, quick oats, or flaxmeal
  • Optional: 1 bag chocolate chips
  • Optional: 2 teaspoons of coconut oil or shortening
  • Optional: milk of choice if needed, to thin it out
Directions:

1.  Add all ingredients (except chocolate chips) to a food processor, and blend until very smooth. Then mix in the chocolate chips and form balls.

2.  You can eat these plain, but if you wish to cover them in chocolate, then allow to chill in the fridge. Once chilled, melt chocolate chips with 2 teaspoons of coconut oil (or shortening). Take the balls from the fridge and cover in chocolate, then return them to the fridge to harden.


Healthy Carrot Cake Bars
(Recipe from Fat Free Vegan Kitchen)

Nutritional Information: (per each bar)
Calories: 128
Fat: 1.1 grams


Ingredients:
(Yields 12 bars)
  • 10 medjool dates, pits removed
  • 2 cups of shredded carrots (from about 5 medium carrots)
  • 3/4 cup of unsweetened applesauce
  • 1/2 cup of raisins
  • 1 teaspoon of double-strength vanilla extract (or 2 tsp. regular)
  • 1 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground allspice
  • 1/8 teaspoon of ground cloves
  • 3/4 cup of whole wheat pastry flour, white whole wheat flour, or gluten-free flour
  • 1 teaspoon of baking powder
  • 2 Tablespoons of chopped walnuts (optional)
Directions:

1.  Lightly spray or oil an 8×8-inch glass baking dish (or use a non-stick silicone pan). Preheat oven to 375 degrees F.

2.  Place the pitted dates in a food processor and pulse until the dates are chopped and begin to form a paste. Scrape them into a bowl and add all ingredients EXCEPT flour, baking powder, and walnuts. Stir until all ingredients are well-blended.

3.  Combine the flour and baking powder in a small bowl and mix well. Add the flour mixture to the wet ingredients and stir until just blended. Spoon it into the prepared pan, sprinkle with walnuts if desired, and press them lightly into the batter with the back of a spoon. Bake for 30 minutes. Allow to cool before cutting into bars and serving.


 Skinny Whole Wheat Snickerdoodles
(Courtesy of SkinnyTaste.com)

Nutritional Information: (per each cookie)
Calories: 50.9
Fat: 1.3 grams


Ingredients:
(Makes approximately 42 cookies)
  • 1 3/4 cups of white whole wheat flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of cream of tartar
  • 1 cup of sugar
  • 1/4 cup of butter, softened
  • 1 Tablespoon of agave
  • 1 teaspoon of vanilla
  • 1 large egg
  • 3 Tablespoon of sugar
  • 1 Tablespoon of ground cinnamon
  • cooking spray
Directions:

1.  Preheat oven to 375°F.  Line two baking sheets with Silpat mats and spray with cooking spray.

2.  Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

3.  Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add the agave, vanilla and egg; beat well.  Gradually add the flour mixture to the sugar mixture, beating just until combined.  Cover and chill for 10 minutes.

4.  In a medium bowl, combine 3 Tablespoons of sugar with cinnamon, stirring with a whisk to combine.  With moist hands, shape dough into 42 (1-inch) balls.  Roll balls in sugar/cinnamon mixture.

5.  Place balls 2 inches apart onto baking sheets (slightly flattened them). Bake 375°F for 5-7 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes. Remove from pans; cool completely on wire racks.


Who knew that dieting could taste so good? These trimming treats would be perfect when served as rewards for you and your friends after you run your next 5K race, as a healthy snack for your child's school lunch, or as yummy dish to serve at your next mommy and baby yoga class.

So work out that mixer and bake something light, with healthy desserts that will also delight! Have a great weekend!

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