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.

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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.

Oat Bran Cookies

Can I just tell you how freaking excited I am for these cookies?? They are low-fat, low-carb, AND dukan-friendly! Not to mention one cookie will give you your full 2 tbs of daily oat bran. That may not necessarily be a good thing because I can seriously gobble up a dozen of these a day. 🙂

Up to this point, I have tried MANY variations of cookie recipes that would cater to the low-fat, low-carb rules of the Dukan Diet and every last one of them have been god awful (no exaggerations here). Everything from the non-fat bitter chocolate globs from a few weeks ago to the flimsy, eggy what-nots from just a few days ago. I was close to thinking GOOD Dukan-friendly cookies simply could not be. That is, until earlier today. This recipe combines the most simple ingredients and takes under 10 minutes to prepare. They taste dangerously close to your average oatmeal cookie!

Oat Bran Cookies

Ingredients:

  • 3/4 cup oat bran
  • 1/4 ts baking soda
  • 1/8 ts salt
  • 2 tbs splenda brown sugar
  • 2 packets splenda
  • 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, and splenda.
  3. Pour mixture into a bowl and add milk. Spray cooking spray into mix for 1 second. Mix ingredients together well.
  4. Form 6 cookies and place on parchment paper.
  5. Bake for 6 minutes.
      

(source: http://chocolatecoveredkatie.com/2012/02/20/flourless-oatmeal-raisin-cookies/)