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Can you believe a Slice of these cuties is no more then 20 Calories?
Beat the life out of 5 egg whites add in one yolk, 1 heaped tablespoon of oat meal, along with 1-2 heaped teaspoon of 100% cocoa powder and sweetener to taste. Lay out on a non-stick baking tray to form a thick rectangular shape and bake for about 20 minutes.
Whisk the egg whites in a bowl until hard peaks form. In a separate bowl, mix together the apple sauce, honey and vanilla. Carefully fold the apple mixture into the egg whites. Spoon the light cloud of apple-y goodness into two serving bowls, then dust with ground cinnamon and serve immediately. Makes two servings.
Per serving: 90 calories; 0.2g total fat; 0.0g trans fat; 0mg cholesterol;
In a small sauce pan, bring the white grape juice to a boil. Add the agar agar, simmer while whisking until flakes melt into the juice (about 5 minutes). Put mango pieces and agar agar juice mixture into a blender and process until smooth. Transfer to a loaf pan (pyrex or ceramic is best). Add blueberries and smooth out by gently pounding loaf pan on the counter. This will help remove any air bubbles. Store in the refrigerator and let set for at least 4 hours. Gently unmold onto a platter and cut into 6 bars.
Nutritional information per serving: 87 calories; 0.3g total fat; 0mg cholesterol; 8mg sodium; 60% vitamin C;
Optional: 1 1/2 tsp of maple syrup if you like it sweeter (not counted)
Mix everything together, then place in a sprayed ramekin dish, or small baking pan, bake in the oven at 380F, for 15-20 minutes. Set your oven to“high broil” and bake for a further 3-4 minutes to give a crispy topping (If you’re British: grill it 3-4 minutes)
Voila! Makes one serving with 224 calories (43 from fat), 4.7g total fat (1.7g sat, 0.0g trans), 5.6g dietary fiber, 6.2g of protein;
In a large pot combine strawberries and mango; place over medium heat. Mash fruit until a liquid starts to form. Stir in Agave nectar. Lower heat to low and simmer for 20 minutes, pour fruit into a food processor; pulse until smooth. Pour and spread fruit puree over two parchment lined baking sheets. Bake at 150 for 8-10 hours until leather peels away from parchment paper. Cut fruit leather into 8 strips and roll up between pieces of wax paper.
You will need: 6 oz carton Raspberries 6 oz carton Blackberries 4 tablespoons sugar 1/4 cup fresh lemon juice 1 tsp vanilla extract 1 cup Chobani fat free vanilla yogurt 9 Dixie Cups and 9 popsicle sticks
Using a food processor or blender, process raspberries until smooth. If you like your popsicles to have a little bit more pulp too it, pour puree into medium size mixing bowl. If you would rather have no fruit pieces, using a fine mesh strainer, strain puree into a medium size mixing bowl and throw away excess fruit away. Then combine 2 tablespoons sugar, 1/8 cup lemon juice, 1/2 tsp vanilla extract, and 1/2 cup vanilla yogurt until mixed thoroughly.
Repeat the exact same process with the blackberries, and make sure and rinse all utensils in between to ensure the flavors/colors do not mix.
To create the layered look in the popsicles, pour about 1/4 to 1/2 inch of the blackberry mixture and place in the freezer for 15 minutes or until it is mostly frozen. Next carefully pour a 1/4 to 1/2 inch layer of raspberry on top and stick in the popsicle stick; allow to freeze for 15 minutes or until mostly frozen. Repeat this process until full and then allow to freeze for 2 hours before eating. To remove from Dixie cup, cut lip of dixie cup and peel away from popsicle.
This recipe makes 9 servings. Each serving has: 54 calories, 0.1g fat, 11mg sodium, 1og carbs, 1.4g fiber, 7.8g sugar, and 2.6g protein!
1. Put all the ingredients in a food processor or vitamix and mix, at medium-high speed, for 30 seconds, or until everything is well blended.
2. In a large pot over medium heat, pour the mixture and stir with a spoon, until it barely starts boiling. It might happen that some scum forms on the surface – you can skim it off easily with a metal spoon. As soon as the liquid is boiling, decrease the heat to low and continue to whisk vigourously for 10 to 12 minutes longer. The mixture should thicken up substancially and you’ll know it’s ready when, while stirring, the spoon leaves trail marks, showing off the bottom of the pot.
3. Divide the créme brulée among 5 ramekins, and let them cool at room temperature. Once cooled, refrigerate for at least 30 minutes.
4. To make the “burnt” topping, add 1 tablespoon of sugar on top of each serving and, using a kitchen torch, caramelize the sugar, working in circular moves. Let it set for 5 minutes before serving. Bon appetit!
Each Créme Brulée will have 160 calories, 0% fat, trans-fat and cholesterol.
Put the adzuki beans in a small pot and cover with a couple inches of water. Boil for about an hour, making sure you don’t let them dry out, until they are soft. Drain. Add 3/4 cup cooked adzuki beans (they will have swollen up so your 1/2 cup should have turned into at least 3/4 cup), 3/4 cup pecans, dates, cocoa powder, vanilla, and salt. Blend until smooth, scraping down the sides of the bowl if necessary. If it is too dry to blend well, you can add 1 tsp rice milk and a teaspoon of agave nectar to make it a little more sweet.
Scoop out the dough a tablespoon or so at a time and roll into 24 balls. Sprinkle them with just a bit of the sea salt and then roll the balls in the shredded coconut until they are coated, then put them in the fridge for about an hour to firm up.
Method: Preheat oven to 175C (350F). Grease or line the bottom of a wide loaf tin with parchment paper.
Process toasted whole almonds in a food processor until finely ground. It will make about 1 1/4 cups ground almonds. Combine ground almonds with honey until it has become a thick paste. Set aside.
Beat the egg whites with the salt until stiff enough to hold peaks. . Gently fold the egg white into the almond honey mixture. Then transfer to prepared loaf tin. Sprinkle batter with sliced almonds. Bake for 20-25 minutes, until cake has turned golden brown and inserted toothpick comes out clean. Let cool in the tin for 10 minutes. Let cool completely on wire racks. Cut into 8 bars or squares.
Each square/bar will have a total of 134 calories.