Tag Archives: Vanilla extract

 

Last day of Beverage week. After finding these recipes there are so many that I want to try! I chose this one because who doesn’t love cinnamon rolls? Well other than my 5 year old? Every time I go to the mall I pass Cinnabun and think, Man I want one, but I don’t want to destroy my whole day by getting that really big Cinnabun. This way I can get my cinnamon bun fix without those at least 800 calores lol.

INGREDIENTS

1 frozen banana, cut into four pieces
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon pure maple syrup
Cinnamon stick, for garnish

DIRECTIONS

  1. Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
  2. Pour into a tall glass, add the cinnamon stick for garnish, and enjoy.

Makes one serving

The Skinny Truth

 

 

 

 

 

 

 

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Found via FitSugar

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Last day of dessert week. Hope everyone enjoyed it! I don’t know anyone who doesn’t like Oreos so that is why I chose this dessert.

 

Ingredients:

Cookies:

  • 3/4 cup spelt flour (or all-purpose, or gluten-free all-purpose) (120g)
  • 1/4 cup plus 2 tbsp dutch cocoa powder (30g) (regular cocoa is fine; they just won’t taste as authentic)
  • 1/4 cup plus 2 tbsp xylitol or sugar (or coconut sugar or evaporated cane juice) (78g)
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 tsp pure vanilla extract
  • 1/4 cup vegetable or coconut oil (44g)
  • 3 tbsp milk of choice (45g)
  • 2 tbsp pure maple syrup (or agave) (30g)

Filling:

  • 1/2 cup powdered sugar or Sugar-Free Powdered Sugar (55g)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup coconut butter, or non-hydrogenated shortening (such as Spectrum), or Earth Balance coconut spread (58g)

Directions:

Combine first 5 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients for the cookies. Mix wet into dry to form a dough, then refrigerate 30 minutes before baking. Preheat oven to 300 degrees F. Put dough in a plastic bag, and smush into one big ball. Remove from bag, roll into a thin dough, and cut flat circles using a circle cutter or a circle-shaped lid. Bake on a greased cookie tray for 10 minutes; they’ll still look a little underdone when they come out of the oven, but that’s ok. Important: allow to cool 10 minutes before removing from the tray.

To make the filling, mix all filling ingredients in a small food processor (or patiently, with a fork). (If using coconut butter, make sure it is melted.) Put about a scant teaspoon-full (3g) on half of the cookie discs, then top each with remaining cookie discs and fridge so filling firms up. Store in the fridge so the filling stays hard.

The skinny truth:

Calories: 64, Fat: 4g, carbs: 6.8g, sugar: 0.8g, protein: 0.8g, Weight Watchers: 2

 

For more recipes, inspirational quotes, my journey and funny memes check back here tomorrow or visit my Facebook Page

 

Found via ChocolateCoveredKatie

 


Day 3 of dessert week! This is a no brainer on why I chose this recipe to share with you guys next. I love chocolate, I love peanut butter, bananas are yummy and what girl wouldn’t want all those ingredients in a cookie form?

(Makes 30 cookies) 

Ingredients:

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

The Skinny Truth:

47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus  (Per cookie)

For more recipes, inspirational quotes, my story check back here tomorrow or visit my Facebook Page

Found via SixSistersStuff


I chose this recipe because both my husband and I love cheesecake. He loves plain, but I have yet to find a plan version. I guess I could use this and just not use the blueberry at all. How many of you enjoy a good cheesecake?

Ingredients:

1/2 cup reduced fat graham cracker crumbs
1 Tbsp light butter, softened
8-oz pkg reduced fat cream cheese, softened
1/4 cup sugar (for cheesecake)
1 1/2 tsp vanilla extract, divided
6-oz fat-free plain Greek yogurt
2 large egg whites
2 Tbsp fresh lemon juice, divided
1 Tbsp all purpose flour
2 1/2 cups fresh blueberries, divided
1/2 cup water
1/3 cup sugar (for blueberry sauce)
1 Tbsp cornstarch, mixed with 2 Tbsp cold water

Directions:

To make cheesecake:
1. 
Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

2. Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

3. Gently beat cream cheese, 1/4 cup sugar and 1 tsp vanilla extract until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.

4. Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath. Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.

For the blueberry sauce:
1. While the cheesecake cools, make the sauce: In a saucepan over medium heat, combine the 1 1/2 cup blueberries, 1/2 cup of water, 1/3 cup sugar and  1Tbsp lemon juice. Stir frequently, and bring to a low boil.

2. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

3. Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.

4. Remove from heat and gently stir in 1/2 tsp vanilla extract.


To serve,  after cheesecake has chilled, cut into 9 squares and top with blueberry sauce.

The Skinny Truth:

Serves 9. Per Serving: 190 calories, 28g carbs, 6.4g protein, 5.8g fat, 17mg cholesterol, 155mg sodium, 1.5g fiber

For more recipes, inspirational quotes, my story check back here tomorrow or visit my Facebook Page

Found via Dash Recipes