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No-Bake Apple Walnut Tart

(by WHFoods)


Prep and Cook Time: 30 minutes, chilling time: about 1 hour


Ingredients:


Crust
2½ cups walnuts
1½ cups dates (Medjool dates work well)
sea salt to taste

Filling
3 green apples, such as Granny Smith, sliced
juice of 1 lemon in 2 cups water
¼ tsp cinnamon
1/2 tsp allspice
1/8 tsp ground clove
2 TBS honey
½ cup apple juice
¼ cup raisins


Directions:
 
1. Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9-inch tart pan. Set in refrigerator while making the filling.
 
2. Slice apples by cutting into quarters. Cut out core and slice crosswise in ¼ inch thick slices. Put into lemon water while you finish cutting apples. Drain well in colander when done.
 
3.Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently on medium heat.
4. Remove apples with a slotted spoon from hot pan to a bowl and cool completely.
 
5. Reduce liquid to about half the volume and then cool.
Spread apples evenly over crust. Brush apple-juice syrup over apples. The tart can be served right away or it will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn’t pick up moisture. Top with a little vanilla yogurt if desired.
 
 Serves 8

Chocolate Truffles
 
*2 tsp water
*1-2 packets Truvia (2 Tbsp good quality Cocoa Powder
*2 Tbsp Organic Coconut Oil


Directions:

 
>Warm water enough to dissolve Truvia, and allow to cool slightly.
>Add in the 2 Tbsp. Cocoa Powder & mix thoroughly.
>Add  coconut oil and continue to mix 
>Chill the mixture in the fridge 
>Roll into 2 good-sized balls.
>options:  Roll the balls in extra cocoa powder, chopped nuts, cocconut, dried fruit, flax seed  if you want.


Nutition:  for 1 Truffle (not including other options):
Cals: 130
Fat: 14.5
Carbs: 3
Prot:

looks tastey. i’m thinking about starting to make protein oatmeal cookies.  it’d be somethin good to snack on in between meals if i get hungry.

Fat Free New York Style Cheesecake Recipe   
By Jeff Behar, MS, MBA    
 
Ingredients
-5 (8 ounce) packages fat free cream cheese
-1/2 cup egg substitute
-1 1/4 cups sugar substitute
-2/3 cup nonfat sour cream
-2 1/2 tablespoons flour
-1 tablespoon vanilla


Crust
-3 tablespoons graham cracker crumbs
-2 table spoons of sugar substitute
-1 tablespoon (1/2 ounce) ground pecans
-nonstick cooking spray


Strawberry Topping
-1/8 cup sugar substitute
-8 ounces frozen strawberries
-2 tablespoons water


Directions
 
1.Bring the fat free cream cheese to room temperature Preheat oven to 325 degrees.
 
2.Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, non fat sour cream, flour, and vanilla and beat well.
 
3.Add the egg substitute and mix only until combined. Do not over mix once the egg substitute is added.
 
4.To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch spring form pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
 
5.Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge with a rubber spatula, but don’t touch the sides or you may disturb the crumbs.
 
6.Bake for 50-60 minutes or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate. Chill for 2 hours before removing the rim of the pan.
 
7.To make the strawberry Glaze. Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill.
 
8.Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top.


Fat Free Cheesecake Nutrition Breakdown
Serving Size 1 slice, Amount per Serving
 
-Calories: 118 per slice
-Calories from Fat: 5
-Total Fat 0.6g          
-Saturated Fat 0.12g
-Polyunsaturated Fat 0.18g           
-Monounsaturated Fat 0.44g         
-Total Carbohydrate 29.0g     
-Sugars 26.66g  
-Protein 1.89g

Low Carb Chocolate Meringue
http://oliciouslife.com
 
Ingredients:
6 egg whites at room temperature
1 capful of vanilla extract
Pinch of cream of tartar
1 cup of granular Splenda or stevia
1/4 cup bitter, sugar-free cocoa (in baking aisle)
 
Directions:
Preheat over to 250 F.
Beat the egg whites in a glass or aluminum, immaculately clean bowl (preferably, in a non-humid environment, if you can help it). Once they become white, add the extract and the pinch of tartar. Keep beating to soft beaks, then add in the sweetener and the cocoa slowly.
Once the mixture is uniform, use a spoon to transfer the egg whites onto a parchment paper-lined cookie sheet. Try to keep them as uniform-sized as possible, to ensure even baking.
Bake at 250 for 45-60 minutes (depending on the size of your meringues). Once the meringues are set, turn off the oven and open the door slightly. Leave the cookies in the oven for 15 minutes. After that, take out the baking sheet and allow the cookies to cool completely prior to removing them from the sheet

Tiramisu Mousse
Posted by: “pimp my protein shake .com”

•1 container Fage yogurt
•1 tsp espresso powder or coffee granules 
•1 TB brandy, or a few drops of brandy extract 
•1 TB sugar free whipped cream, sweetened with stevia 
•Stevia drops, about 15-20 
•Dark baking cocoa for dusting
 
Directions
 
Mix yogurt and stevia and whip with a spoon.
 
Mix water, coffee granules and brandy until
dissolved.
 
Mix brandy mixture and yogurt and whip until incorporated.
 
Top with whipped cream and dust with cocoa.
 

 
 

You know this is so simple yet I love sugar free jello! I will mix orange jello with sugar free vanilla pudding and it tastes like a dream cycle! YUMMMM… !

wow.. popps!! that sounds yummy.. i am trying that this week!! simple sweat and low cal… love it  

It’s the simple things that make life fun and enjoyable!!! ;)

 
I agree popps!! A yummy protein pudding at night puts a smile on my face!!

Rich Fudge Brownie
http://ohhmay.com/


Ingredients
 
-8 pitted prunes
-6 pitted dates
-Water, to soak
-1/3 cup Bob’s Red Mill gluten free flour blend
-1/4 cup + 1 tbsp cocoa powder
-1/4 cup NuNaturals baking stevia***
-1 egg**
-1/2 tsp vanilla extract
-1/3 tsp baking powder
-1 tsp espresso ground decaf coffee*
-pinch of salt
 
*If you don’t have this, replace with 1 tsp instant coffee or espresso OR soak the dried fruit in coffee.
 
**For a vegan version, use 1/4 tsp xanthen gum and 1 tbsp of finely milled flax seed with 3 tbsp water.


Directions
 
1. Soak the prunes and dates for at least two hours in room temperature water or 15 minutes in hot water.
 
2. Preheat oven to 350* F.
 
3. Drain the dried fruit, reserving the liquid. Puree the fruit, 1/4 cup of soaking water, flour, cocoa, stevia, egg, vanilla, baking powder, salt, and coffee.
 
4. Grease a cupcake tin and divide into six equal portions.
 
Bake for 14-15 minutes.
 
[Alternatively, scoop batter into a mini muffin tin, about 1 tbsp for each and bake for 8-10 minutes]
Enjoy alone, with soft banana ice cream, peanut butter, or chocolate chips.

Gluten Free Blueberry Muffins 
By: elanaspantry.com


Ingredients
 
½ cup coconut flour, sifted
½ teaspoon celtic sea salt
½ teaspoon baking soda
6 eggs
â…“ cup agave nectar
â…“ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen
 
Directions
 
1.In a small bowl, combine coconut flour, salt and baking soda
2.In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer
3.Mix dry ingredients into wet, blending with a hand mixer
4.Gently fold in blueberries
5.Place batter in paper lined muffin tins
6.Bake at 350° for 20-25 minutes
7.Cool and serve
Makes 12 muffins

The 3-Minute Oatmeal Raisin Cookie: OMG this looks amazing!
carrotsncake.com



Directions

Combine the follow ingredients in a microwave-safe bowl:
 
-1/4 cup oats
-1/8 cup liquid egg whites
-2 tsp brown sugar
-2 tsp all-purpose flour
-1/4 tsp vanilla extract
-1/4 tsp baking powder
-1 tbsp raisins
-Cinnamon to taste

Cook in microwave for 45 seconds.
Allow to cool and enjoy!

Nutritional Information (1 cookie):

140 kcal
7 g protein
1.5 g fat
40 g carb
17 g sugar
4 g fiber

Maple Cinnamon Oat Bran Protein Bars:

smoothiegirleats.com

•2 cups oat bran (I like Quaker)
•1 cup unflavoured soy protein powder (or vanilla flavoured)
•1.5 tbsp cinnamon
•1/2 tbsp pumpkin pie spice
•4 packets stevia
•1/2 tbsp maple extract
•1/4 cup sugar-free maple syrup (you can also leave out the extract and use 1/4 cup pure maple syrup instead)
•1/4 cup egg whites
•4 tbsp almond butter (I like crunchy!!)
•1/4 cup raisins
•1/2 to 3/4 cup water

Directions

Mix it all up until the powder is just dissolved, but mix is still crumbly .

Flatten into a 9×9 pan 

Bake at 350F for 15 minutes.

Chocolate Pudding:
heathereatsalmondbutter.com

-1 can of pureed butternut squash (about 2 cups)

-1 TBSP dark cocoa powder

-1 super ripe banana

Mix all ingredients in the blender and enjoy!

Holy Grail Cheesecake Cups

-2 tsp unflavored gelatin (such as Knox)
-1/2 cup boiling water
-1 tsp vanilla
-16 ounces 1% cottage cheese (Friendship Whipped if possible)
-1/4 cup fat free cream cheese (Philadelphia if possible)
-1/2 cup Splenda granulated (or 1/2 cup sugar or 12 packets of Equal, Truvia, or Splenda)

Directions

1.Stir together gelatin, Splenda and vanilla with boiling water in a small bowl. Place cottage cheese and cream cheese in a blender and pour gelatin mixture over. Cover. Process until completely smooth.

2. Pour cheesecake mixture into 12 foil cupcake liners and refrigerate 90 min -2 hrs (until firm to the touch). Peel away foil and enjoy.

Nutrition Facts:

40 calories, 0 g fat, 2 mg cholesterol, 153 mg sodium, 2 grams carbs, 0 g fiber, 6 g protein.

askgeorgie.com

Lemon Poppy Protein Bars
 
• Cooking oil spray
• 1 1/3 cups white whole wheat flour (or gluten free flour)
• 2 scoops vanilla whey protein powder
• 1 cup Splenda granulated
• 2 tbsp poppy seeds
• 2 tps baking powder
• ½ tps baking soda
• ½ tps salt
• 2 tps lemon zest
• 1½ cups nonfat plain Greek yogurt
• ¾ cup unsweetened applesauce
• 1 tbps canola or macadamia nut oil
• 2 ½ tsp lemon extract
• 2 eggs
 
Directions
 
1. Preheat oven to 325°F. Coat a 9×13 pan with cooking oil spray.
 
2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.
 
3. In a separate  mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.
 
4. Bake 25 minutes or until toothpick inserted in center comes out clean. 
 
Makes 12 servings
 
Per serving: 125 calories, 3 g total fat, 1 g saturated fat, 40 mg cholesterol, 15 g total carbohydrate, 2 g dietary fiber, 3 g sugar, 10 g protein, 261 mg sodium.

askgeorgie.com

Banana Nut butter Muffins
-1/2 (really ripe) banana
-1/4 cup Stevia Extract in the Raw
-1/2 cup nut butter (I used Justin’s Honey Almond Butter)
-1/8 t baking soda
-Dash of salt
 

Directions
 
1. Mash banana until smooth and stir in Stevia.
 
 
2. Add the nut butter, baking soda, and salt and stir until all i
ingredients are combined.
 
3. Pour into mini muffin tins prepared with non-stick spray or cupcake liners.
 
 
4. Bake at 350 degrees for 10-12 minutes.
 
This recipe makes about 8-10 mini muffins
fitnessandspice.com

Slice and No-bake Lemon Protein Cookies
 
-1 cup Unsalted almonds
-1/3 cup Vanilla protein powder
-Juice of 1 lemon
-1 T Water
-Stevia to taste (I used a small amount of NuNaturals NuStevia in liquid form but any sweetener will do)
 
Directions
 
1. Blend all ingredients together in your food processor or high powered blender.
 
2. Remove the cookie mixture and place onto a sheet of waxed paper and form the dough into the shape of a log.
 
3. Wrap the dough in waxed paper and pop it into the freezer.
 
Once chilled but not frozen, remove from the freezer, and slice into 8-12 pieces. Enjoy
fitnessandspice.com

Coconut Butter Bars
 
-1/2 Cup pecans
-6 pitted dates
-1 Tablespoon cocoa powder
-2 Tablespoons coconut butter
-2 Tablespoons unsweetened shredded coconut
 
Directions
 
Put it all in your food processor. Shape into bars and coat with more coconut.
serving size:  7 bars
stevepaleo.blogspot.com

Almond Butter Banana Nut Muffins
 
 
Ingredients:
 
-3 ripe mashed bananas
-¼ cup almond butter or  your favorite nut/seed butter of choice -½ cup turbinado sugar or 1/3 Cup Stevia
-1 egg white
-1 tsp vanilla
-1 ½ C oat flour (I pulsed 2 cups oats in my food processor)
-1 tsp baking powder
-½ tsp baking soda
-½ tsp salt (omit if using salted nut butter)
-½ cup dark chocolate chips
-½ cup chopped pecans 

Directions: 
 
-Mix first 5 ingredients until creamy. 
 
-Stir together oat flour, baking powder, baking soda, and salt.
 
-Slowly add dry ingredients to banana mixture stirring to combine. 
 
-Stir in chocolate chips and pecans. 
 
-Bake at 350 degrees 18 – 20 minutes in paper lined or greased muffin pan.
 
 
Yield: 15 muffins.
healthereatsalmondbutter.com

Guilt-Free Peanut Butter Fudge
oliciouslife.com
 
Ingredients
 
-1/2 cup unsalted butter
-1/2 cup unsalted natural peanut butter
-2 ounces low fat cream cheese, at room temperature
-1 cup granular Splenda or stevia
-1 cup vanilla protein powder
 
Directions
 
Microwave the butter and peanut butter together for a minute, stir to combine, return to microwave for another 30 seconds or until melted; whisk well.
 
Stir in the cream cheese until well blended and smooth.
 
Whisk in the sweetener, then the whey protein powder until everything is thoroughly combined.
 
Line a baking dish with foil, spray with cooking spray. Spread the mixture evenly over the pan and freeze for 2-3 hours, until set.
 
Recipe makes 20 squares; store in refrigerator or freezer.
 
 
Nutritional Information per Square
Calories: 103
Fat: 8g
Protein: 5g
Carbs: 2.5g

Nana’s Creole Pecan Cake Bars From EatingWell
4 dozen bars
Active Time: 30 minutes,Total Time: 2 hours
|
Ingredients
 
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon salt
-1/2 cup unsalted butter, at room temperature
-2 cups packed light brown sugar
-3 large eggs, at room temperature (see Tip)
-1 teaspoon vanilla extract
-1 teaspoon ground cinnamon
-1 teaspoon freshly grated nutmeg
-3 cups chopped pecans
-1 cup raisins, preferably golden
-1 cup finely chopped pitted dates
 
Preparation
 
1.Preheat oven to 300°F. Coat the bottom and sides of a large (17-by-12-inch) baking sheet with cooking spray, then line with parchment paper.
 
2.Sift flour, baking powder and salt together in a medium bowl.
 
3.Cream butter and sugar in a mixing bowl with an electric mixer on medium-high speed. Add eggs one at a time and beat until creamy. Add vanilla and beat until combined.
 
4.Add half the flour mixture to the creamed mixture and stir until well combined. Add cinnamon and nutmeg; stir until blended into the mixture completely. Add pecans, raisins and dates to the rest of the flour mixture. (Coating the dried fruit and nuts helps distribute them in the mix.) Stir the flour-coated fruit and nuts into the batter. Do not overstir. Evenly spread the batter into the prepared baking pan with a spatula. (Coat the spatula with cooking spray, if necessary, to make spreading easier.)
 
5.Bake for 45 minutes. Run a knife around the edges of the pan to loosen the sides. Cool in the pan on a wire rack for 45 minutes. Invert onto a large cutting board and remove the parchment. 
 
Cut into 48 squares

Grain-Free Sugar-Free Banana Bread
by: spoonfulofsugarfree.wordpress
~This recipe is gluten-free, grain-free, dairy-free, and  sugar-free!
 
Makes 1 loaf
 
Ingredients
 
 
•3 ripe bananas
•1/2 cup almond butter
•3 eggs
•3 Tablespoons Ground flax
•3 Tablespoons Chia Gel (For each tablespoon of chia, mix 2-3 tablespoons of water and let sit for 15-20 minutes. The chia seeds will puff into a gel)
•1/4 teaspoon salt
•1 teaspoon cinnamon
•1 teaspoon vanilla extract
•Optional: 1/2 cup chopped walnuts or dried fruit
 
Directions
 
 
Preheat oven to 350*. First, mash the bananas. Then, mix all ingredients together in a bowl. Pour batter into a lightly greased bread pan-or even try a muffin tin! Bake for one hour, or until toothpick comes out clean.

Orange Almond Biscotti  
 
Per cookie:
Calories: 31
Carbs: 4 grams
Fat: .4 grams
Protein: 1.5 grams 
 
Ingredients:
 
-2 cups Oat Flour
-1 cup Splenda, Truvia, or Ideal
-1 tsp Baking Powder
-1 tbsp Orange Extract
-¼ tsp Salt
-½ tbsp Almond Extract
-4 Egg Whites
-4oz baby food Applesauce
 
 
Directions:
 
1. Preheat oven to 350 degrees.
 
2. Mix dry ingredients (oat flour, baking powder, salt) together in a large bowl.
 
3. Mix wet ingredients (egg whites, Splenda, Truvia, or Ideal, almond extract, orange extract, baby food applesauce) together in a medium bowl.
 
4.  Add wet ingredients to dry ingredients and mix together.
 
5.  Spray baking sheet with a non stick butter spray and spread mixture on sheet.
 
6.  Bake for 20 min on middle rack.
 
7.  Remove biscotti from oven and let cool for 10-15 minutes.
 
8.  Cut dough down the middle and cut into about 13 slices.
 
9.  Bake in oven for another 15-20 minutes.
 
Makes about 26 cookies.
Bodybuilding.com by Jamie Eason

Tropical Popsicles (Deliciousliving.com)

Serves 16 / Prep tips: If you prefer a less-tart treat, add more sugar to compensate for the lime juice. Vary this recipe by substituting other juices, such as grapefruit, for the orange or pineapple juice.
 
2 cups pineapple juice

¾ cup fresh orange juice

¼ cup fresh lime juice

3 tablespoons natural cane sugar

½ cup finely chopped fresh pineapple

1.) In a medium bowl, combine juices. Add sugar and stir to dissolve. Stir in chopped pineapple. Pour mixture into sixteen 2-ounce popsicle molds. Freeze 2 hours, until solid.

PER SERVING: 33 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 8g carb, 0g fiber, 1mg sodium

Lemon-Ginger Slush (Deliciousliving.com)

Serves 8-10 / Reminiscent of frozen lemonade, but for grownups. This can also be mixed with tequila for an afternoon happy hour — we won’t tell. Prep tip: To make ginger juice, grate fresh ginger, skin and all, onto a plate, gather into a mound, then squeeze with fingertips to extract juice. For 1 tablespoon juice, you’ll need about 3 inches fresh ginger. Or use bottled ginger juice, available in natural foods stores.

2 cups water

1¾ cups natural cane sugar

1 cup fresh lemon juice

1 tablespoon lemon zest

1 tablespoon ginger juice

1/2 cup finely chopped crystallized ginger
Fresh mint sprigs, for garnish

In a small saucepan, combine water and sugar and bring to a boil. Cook until sugar dissolves, about 5 minutes. Remove from heat and stir in lemon juice, zest, and ginger juice. Cover and refrigerate for at least 2 hours, until completely cold.
   
Pour mixture into a cold ice-cream maker and freeze about 20 minutes. Add crystallized ginger and continue freezing 10 more minutes, until slushy. Serve, garnished with mint. (If making ahead, transfer to a freezer-safe container.)

PER SERVING: 154 cal, 0% fat cal, 0g fat, 0g sat fat, 0mg chol, 0g protein, 39g carb, 0g fiber, 5mg sodium

dana! that sounds amazing!!! i would sub the sugar cane for stevia.
 
i will definitely try this refreshing summer drink! thanks

by our muscledog memeber lori
 
Black Forest Banana Split
Here is a yummy dessert  that doesn’t have a ton of calories.
Black Forest Banana Split
Ingredients
 
2 cups nonfat ricotta cheese
2 bananas, split lengthwise
16 walnut halves
1 teaspoon unsweetened cocoa powder
2 teaspoons cherry concentrate (available at health-food stores)
 
Spoon ricotta into a dessert dish and place a banana half on each side of the cheese. Put the walnut halves on top and dust with the cocoa powder. Drizzle the cherry concentrate on top.
Makes: 2 servings
Nutrition facts per serving: 377 calories, 23g protein, 40g carbohydrate, 11g fat (1.5g saturated), 3.5g fiber
 

Nectarine and Basil Salad
 
Whisk together:
 
-2 tablespoons fresh lemon juice
-2 tablespoons sherry vinegar
-4 tablespoons olive oil
-A generous pinch of sea salt, and black pepper to taste.
Directions
 
In a large bowl combine:
 
-4 cups mixed baby greens
-1–2 nectarines cubed
-1 avocado, cubed
-1 cup cherry tomatoes, halved
-1/4 cup toasted pine nuts
-1/2 cup fresh basil leaves, torn.
 
Drizzle with dressing to taste and toss
Serves 4.
PER SERVING: 250 cal, 20g fat (12g mono, 4g poly, 3g sat), 0mg chol, 4g protein, 20g carb, 6g fiber, 14mg sodium
 
Kaufman Delicious Living