Cinnamon Roll Pudding

Quite a while ago I posted a Gingerbread Biscotti and Chocolate Chip Dip recipe inspired by Chocolate Covered Katie. The dip is a deeelicious, protein-filled dessert made from cream cheese and, surprisingly, tofu! Well, this time around, I made a small additional tweak to the recipe and made a cinnamon roll inspired pudding. YUM. I make enough to refrigerate and have it as a treat for several days to come!

Cinnamon Roll Pudding

Ingredients:

  • 3/4 tsp vanilla extract
  • 1/2 cup soft tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar
  • 1/2 tsp ground cinnamon

Directions:

  1. Blend all ingredients together in a food processor or blender until smooth.
  2. Refrigerate for a few hours for a nice thick consistency.
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Chocolate Molten Lava Cake

Chocolate Molten Lava Cake

Ingredients:

  • 3 tbs unflavored protein powder
  • 2 tsp cocoa powder
  • 1 egg
  • 2 tbs splenda brown sugar
  • 1/4 tsp vanilla extract
  • 2 tbs oat bran
  • 1 tbs skim milk
  • 1 tsp baking powder
  • dash of salt
  • 1-2 tbs sugar-free chocolate sauce

Directions:

  1. Preheat oven 350 degrees F.
  2. Whisk all ingredients together and pour into a souffle cup.
  3. Bake for 15-18 minutes. (the outside rim should be cooked while the center remains very moist & melty)
  4. Pour sugar-free chocolate sauce over cake and serve while hot.

Triple Chocolate Pancakes

I must warn you.. these pancakes are insanely delicious. Not delicious as far as the Dukan Diet goes. Not delicious as far as any diet goes. Just DELICIOUS.

Why triple chocolate? Well, the reasons are three-fold: 1) chocolate soy milk, 2) cocoa powder, 3) sugar-free chocolate sauce. So, yes.. it is truly a triple chocolate dessert!

Triple Chocolate Pancakes

Ingredients:

  • 4.5 tbs oat bran
  • 1/4 tsp baking powder
  • 1 tbs cocoa powder
  • 1 packet splenda
  • pinch of salt
  • 1 egg
  • 4 tbs low-fat chocolate soy milk
  • 1 tsp vanilla extract
  • 2 tbs Walden Farms chocolate syrup

Directions:

  1. In a blender, food processor, or coffee grinder, process the oat bran to a powdery, flour-like consistency.
  2. Pour oat bran into a bowl along with the baking powder, cocoa powder, splenda, and salt and mix.
  3. In a separate bowl, whisk together egg, soy milk, and vanilla extract.
  4. Add dry mixture into the wet mixture and mix well.
  5. Heat a pan on medium-low heat with cooking spray.
  6. Pour in 1/3 to 1/2 of the pancake mixture. Cook for 1-2 minutes until bubbles form and edges begin crisping.
  7. Top with cooking spray, flip, and cook for another 1-2 minutes.
  8. Serve pancakes with chocolate sauce.

(source: http://sheisred.com/2012/05/29/dukan-brownie-pancakes/)

Flourless Cinnamon Bun

Tonight is Bob’s softball night. So, left to my own device, I completely wrecked our kitchen in the process of testing out some dessert recipes. Luckily, the disaster was not made in vain as I was able to cook up an easy, fat free, flourless, no-bake cinnamon bun recipe — yes, if it didn’t exist before, now it does!!

..Hopefully if I give Bob a piece of the cinnamon bun, he won’t be too upset about the tornado that hit our kitchen 😉

Flourless Cinnamon Bun

Cinnamon Bun

Ingredients:

  • 4 tbs unflavored protein powder
  • 4 packets splenda
  • 1 tbs splenda brown sugar
  • 1/2 tbs corn starch
  • 1/2 tsp baking powder
  • 2.5 tbs fat free half & half
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Directions:

  1. In a bowl, mix all ingredients together until smooth and pour into a souffle cup. (note: only fill cup 1/3 full as it will rise like a souffle in the microwave)
  2. Microwave for 30 seconds.

Cream Cheese Frosting

Ingredients:

  • 2 tbs fat free cream cheese
  • 2 tbs skim milk
  • 1 tbs fat free half & half
  • 2 packets splenda

Directions:

  1. Combine all ingredients in a small sauce pan over low heat.
  2. Whisk together constantly until cream cheese is melted.

Top cinnamon bun with cream cheese frosting and sprinkle with cinnamon. Serve immediately.

Healthy Frozen Desserts

Less than a week ago, Bob and I ordered ourselves a cute little ice cream maker to allow ourselves to customize our own low-fat frozen treats. So far, we’ve found it to be a great investment! We got ours from amazon.com for about $60 and they come in all kinds of shnazzy colors. If you don’t already have one, you may want to think about it; especially if you’ve got a big sweet tooth! It does save you a bit a of money but not much. The main perk of it, and well, maybe the only perk of it is that you can create what you want and make it as healthy as you want. If your local grocery store is anything like mine, you’ll be eating subpar fat free vanilla ice cream all day without it. Buying an ice cream maker is just a way to go that extra mile to be healthy while continuing to eat good food. No regrets here!

So far, Bob and I have tried a hand full of recipes that are listed below.

In regard to the directions, all you need to do with each recipe is combine all the ingredients in a bowl and refrigerate it over night. Then, pour it into an ice cream maker for about 15-20 minutes and you’re good to go! NOTE: As these recipes are low-fat or non-fat, the consistency isn’t as thick as it could be if you were using whole milk or whipping cream so you may need to freeze it after putting it through the ice cream maker.

Root Beer Float Ice Cream

Combine 2 & 3/4 cups fat free half & half, 1/4 cup diet root beer, 18 packets splenda, pinch of salt, and 1 tbs vanilla extract.

 

Chocolate Peanut Butter Frozen Yogurt

(note: peanut butter is not allowed in the first two phases so consider this more of a low-fat treat!)

Combine 3 cups fat free greek yogurt, 22 packets splenda, 1 tsp vanilla extract, and 1 tbs cocoa powder. 5 minutes before the ice cream maker is done, add 2 tbs low fat peanut butter and 1 handful of chocolate peanut butter chips.

 

Orange Creamsicle Sherbet

Combine 22 packets splenda, pinch of salt, 2 cups orange juice, 1 tbs lemon juice, 1 tsp vanilla extract, and 1 & 1/2 cup fat free half & half.

 

Cinnamon French Toast Ice Cream

Combine and whisk together well 3 cups fat free half & half, 1/2 cup lite maple syrup, 3 egg yolks, 1 tbs vanilla extract, 1 tbs ground cinnamon, and a pinch of salt. Serve with a light drizzle of maple syrup if desired.

 

(source: http://www.foodista.com/recipe/DV8MXZBH/maple-cinnamon-pecan-ice-creamhttp://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe/index.html)

Strawberry Shortcake Trifle

Happy Fourth of July everyone! Well, it’s pretty much over now but I hope everyone had a great, relaxing holiday. I went to my bosses’ barbeque today and had a great time with them and their family. They are just genuinely kind people and I have tons of laughs when I’m around them. My boss even made Bob and I a fat free dessert dip in consideration of our diet! It was a simple mixture of fat free sour cream, fat free cream cheese, and sugar/splenda. It was deeelicious!

Now I’m home and comforting Crouton through the loud sounds of fireworks and am on to my next dessert of the day: Strawberry Shortcake Trifle. Okay.. so it’s not exactly a shortcake but it’s served with a nice sweet bread. The layers consist of strawberry jello, vanilla pudding, and topped with fat free cool whip. *Warning* vanilla pudding and cool whip are both not allowed in the first two phases of the Dukan Diet. My personal rule is that if it’s fat free and low carb, it’s okay in my book. I’ve never had a problem losing weight eating these things so, once again, do what works for you! And for those of you not on the Dukan Diet, this dessert is definitely a winner because it’s (minus the cooking spray) completely FAT FREE!

Strawberry Shortcake Trifle

Ingredients:

  • 1/4 pack strawberry lite jello mix
  • 1/2 pack fat free vanilla pudding mix
  • 1 cup water
  • 1 & 1/4 cup skim milk
  • 1/2 cup corn starch
  • 2 tbs fat free cream cheese
  • 3 packets splenda
  • dash of salt
  • 1 tsp baking powder
  • 1 cup fat free cool whip

Directions:

  1. Prepare the jello and pudding the night before to allow both to set. Pour the jello into the cup/bowl you plan on serving the dessert in.
  2. Preheat oven 425 degrees F.
  3. Make the sweet bread by combining the corn starch, splenda, salt, baking powder, and cream cheese.
  4. Use your hands to mix the ingredients together until a crumbly texture forms.
  5. Whisk milk in until smooth.
  6. Spoon 4 rounds of mix onto a parchment paper lined baking sheet. Spray top of cookies with cooking spray.
  7. Bake for 15 minutes.
  8. In the cup/bowl where you have the set strawberry jello, spoon an even layer of pudding over the jello and top with cool whip.
  9. Serve with sweet bread.

Gingerbread Biscotti w/ a Chocolate Chip Dip

There are three separate parts to this recipe: 1) Dark Chocolate Chips 2) Cream Cheese Dip 3) Gingerbread Biscotti. The Dark Chocolate Chips recipe is from a recent post I made for Dark Chocolate Chip Cookies. These chocolate chips are completely fat free and sugar free. The Cream Cheese Dip is a high-protein, low-fat dip made from tofu and, of course, cream cheese. Finally, there is the Gingerbread Biscotti made from oat bran, brown sugar, a touch of cinnamon and ginger. The biscotti and dip can be eaten together or separately; it’s your choice! 🙂

Gingerbread Biscotti w/ a Chocolate Chip Dip

Dark Chocolate Chips recipe

Ingredients:

  • 7 packets of splenda
  • 1.5 tbs cocoa powder
  • 1/2 tbs egg whites
  • 1/4 tsp vanilla extract
  • 1 tsp skim milk
  • pinch of salt
Directions:
  1. Preheat oven 350 degrees.
  2. Use an electric mixer to combine all ingredients.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden for 5 minutes.
  5. Cut chocolate into small squared chips.
 

Cream Cheese Dip recipe

Combine the following ingredients in a blender:

  • 3/4 tsp vanilla extract
  • 1/2 cup firm tofu
  • 1/2 cup fat free cream cheese
  • 3 packets of splenda
  • 1 tbs splenda brown sugar

Use a spoon to mix in chocolate chips to create the dip.

Gingerbread Biscotti recipe

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract
  • 2 tbs skim milk
  • cooking spray

Directions:

  1. Preheat oven at 375 degrees.
  2. In a food processor, blend together oat bran, baking soda, salt, brown sugar, cocoa powder, cinnamon, ginger, and splenda.
  3. Pour mixture into a bowl and add milk and vanilla extract. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 biscotti-shaped cookies and place on parchment paper.
  5. Bake for 9-10 minutes.

(source: http://chocolatecoveredkatie.com/2011/01/11/chocolate-chip-cookie-dough-dip/)

Tiramisu

Up to yesterday, I had set a personal goal for myself to make a new blog post on a daily basis. Unfortunately, the combination of a doctor’s appointment, oil change, volunteering, and dog sitting did not leave me much room in the day to cook and/or write a new post. It stinks that my daily posting streak had to end but, at the same time, I’m a bit relieved. My schedule will only be getting busier from here, especially with my starting of a grad program in the fall. So, keeping up with this blog every single day would’ve eventually become impossible. Now that the pressure’s off I can relax a bit but, of course, will still try to post at least a few times a week.

With that said, here’s a recipe post now! Frenchforfoodies.com posted this tiramisu recipe on her blog awhile back and I have been dying to try it. So, at 12 AM tonight (or, I should say this morning), I finally did. I made a few changes to the recipe and it still came out pretty good. One small complaint I had was that the dessert wasn’t quite sweet enough so be sure to sweeten it to your liking. Other than that, it is a solid recipe!

Tiramisu

Ingredients:

  • 1 egg yolk
  • 1 egg white
  • dash cream of tartar
  • 10 packets splenda (+extra to sweeten layers to your liking)
  • 1/6 cup cornstarch
  • 1/4 tsp baking powder
  • 6 tbs fat free cream cheese
  • 8 tbs fat free vanilla greek yogurt
  • 1/4 cup brewed espresso or any strong coffee
  • 1 tbs cocoa powder
  • splash of vanilla extract
Directions:
  1. In a large bowl, combine and whisk together egg yolk, 10 packets splenda, 3 tbs cream cheese, 4 tbs greek yogurt, and vanilla extract.
  2. Use an electric mixer to whisk egg white and cream of tartar until stiff.
  3. Slowly add cornstarch and whisk it into the mixture.
  4. Gently fold egg-white mix into egg yolk mix.
  5. Pour mix into a small baking dish lined with foil.
  6. Bake at 325 degrees F for 16-20 minutes or until firm to create a sponge cake. Allow to cool.
  7. Brew coffee sweetened to your liking.
  8. Then, mix 2 tsp cocoa powder into the coffee.
  9. Mix together 3 tbs cream cheese and 4 tbs greek yogurt. Sweeten mix with splenda to your liking.
  10. In a souffle cup, layer coffee, sponge cake, dash of cocoa powder, and sweetened cream cheese mix (in that order).
  11. Repeat these layers and finish with cream cheese mix topped with a dash of cocoa powder.
  12. Refrigerate for 6 hours to allow the spongecake to soak up the coffee.

(source: http://frenchforfoodies.com/2010/11/01/how-to-stay-thin-in-france-the-gourmet-dukan-recipe-edition/)

Dark Chocolate Chip Cookies

The base of this recipe is derived from the Oat Bran Cookies recipe I posted previously. However, it incorporates some homemade dark chocolate chips that gives it that extra oomph! The best part is that you can make these cookies entirely from scratch in under 30 minutes!

Dark Chocolate Chip Cookies

Ingredients:

  • 16 packets of splenda
  • 1/6 cup cocoa powder
  • 1/2 egg white
  • 1/2 ts vanilla extract
  • 2.5 tbs skim milk
  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt (plus a dash)
  • 2 tbs splenda brown sugar
  • cooking spray

Directions:

  1. Preheat oven 350 degrees.
  2. Make chocolate chips by using an electric mixer to combine 14 packets of splenda, cocoa powder, egg white, vanilla extract, a dash of salt and 1/2 tbs skim milk.
  3. Spoon chocolate mixture into 2 inch rounds on a baking sheet lined with parchment paper.
  4. Bake for 8 minutes. Remove and place in freezer to cool and harden.
  5. Meanwhile, preheat oven 375 degrees.
  6. Make the cookie “dough” by using a food processor to grind and combine oat bran, baking soda, 1/8 ts salt, and brown sugar.
  7. Remove mixture from food processor and add 2 tbs skim milk and 1 second of cooking spray. Mix very well.
  8. Remove chocolate from freezer and cut into small squared chips.
  9. Add chocolate chips to cookie mixture and use a spoon to carefully mix them in.
  10. Form 8 small cookies on baking sheet lined with parchment paper and bake for 7 minutes.

(source: http://www.kingarthurflour.com/recipes/flourless-fudge-cookies-recipe/)

Fat Free Milkshakes

Chocolate & Cheesecake Milkshakes

My milkshakes bring all the boys to the yard! Well.. maybe just Bob (and Crouton if he could get his hands on them). Anyway, in honor of the summer time season (and Bob’s constant sweet tooth), below are some fat free milkshake recipes that might fulfill your cravings without adding the extra pounds!

For a Chocolate Milkshake, blend the following ingredients together. (note: it’s not the thickest shake but it gets the job done. try adding more ice or ice cream if you want a better consistency)

  • 1.5 cups skim milk
  • 1.5 scoops fat free vanilla ice cream
  • 1/2 tbs cocoa powder
  • 2 ice cubes
  • 1/2 packet splenda

For a Cheesecake Milkshake (my favorite!), blend together the ingredients below.

  • 2 tbs fat free cream cheese
  • 1 packet splenda
  • 1 scoop fat free vanilla ice cream
  • 1 ts vanilla extract
  • 1 ice cube
  • 1 cup skim milk