Fantastic Father’s Day Dessert

There are two things that I know my father-in-law and I love…chocolate and coffee.  I love chocolate pudding pie, so I had to give this a try!  Chocolate pudding pie with coconut and coffee!!  How could it possibly be bad?!?!

The original recipe has crumble graham crackers on the top with additional coconut.  I decided to cut the cost and omit the graham crackers.  That would also allow for leftovers to be tasty without soggy graham crackers on top.

Scoopy Mocha-Coconut Cream Pie

Ingredients

• 1 tablespoon instant coffee granules
• 1 teaspoon mini semi-sweet chocolate chips
• 1 1/4 cups fat-free milk (cannot use soy milk for this recipe according to Jell-O box)
• 1/2 teaspoon coconut extract
• One 4-serving box Jell-O Sugar Free Fat Free Chocolate Instant pudding mix
• 1/4 cup shredded sweetened coconut
• One 8-ounce container Cool Whip Free (thawed)

Directions

1. Place coffee granules and chocolate chips in a glass.  Add 1/4 cup very hot water, and stir until mostly dissolved.
2. Transfer mixture to a large bowl.  Add milk, coconut extract, and pudding mix.  Whisk until smooth and thickened, about 2 minutes.
3. Stir in shredded coconut.  Fold in 1 1/2 cups Cool Whip until uniform.
4. Spread mixture into an 8-inch by 8-inch baking pan.
5. Spread remaining Cool Whip over the pudding mixture in the pan.
6. Cover and refrigerate until chilled and set, at least 1 hour.
7. Enjoy!

MAKES 9 SERVINGS

Amanda’s Rating: “I wish that I could give this more than 5 spoons.  This is one of the best desserts that I have ever made!! Amazing flavor!  However, I am not sure about it being 9 servings.  I could eat the whole pan!  However, the whole pan would only be about 800 calories.  With the graham crackers and additional coconut each of the 9 servings rings in at 105 calories.”

**Taken from

Denver Omelette Mystery

Do you know how the Denver Omelette got its name?  I don’t, so I tried to research it and I still didn’t find a good reason.  But no matter the cause, the ingredients are great!

Denver Omelette in a Mug

Ingredients

• 1/4 cup chopped green bell pepper
• 2 tbsp. chopped onion
• 1/2 cup fat-free liquid egg substitute
• 1 oz. 97 – 98% fat-free ham, chopped (I used honey ham–yum!)
• 2 tbsp. shredded fat-free cheddar cheese

Directions

1. Spray a large microwave-safe mug with nonstick spray. Add veggies and microwave for 1 – 2 minutes, until softened.
2. Blot any excess liquid from veggies. Add egg substitute and microwave for 1 minute.
3. Add ham and cheese and lightly stir. Microwave for an additional 45 – 60 seconds, until scramble is just set.
4. Let cool slightly, and then eat up!
5. Enjoy!

MAKES 1 SERVING

Amanda’s Rating: “Very good.  Not as cheesy as some might like their omelettes to be.”

**Taken from

Three C’s

With National German Chocolate Cake Day having been this week, I have an extra supply of coconut.  So when I found this recipe that uses it along with chocolate and caramel, I just had to try it out!  How could something with those 3 ingredients be bad?

Chocolate Caramel Coconut Oatmeal

Ingredients

• 1/2 cup old-fashioned oats
• 2 no-calorie sweetener packets
• 1/8 teaspoon salt
• 1 cup Unsweetened Vanilla Almond Breeze (I used light vanilla soymilk)
• 1/8 teaspoon coconut extract
• 1 tablespoon shredded sweetened coconut, chopped
• 1 tablespoon fat-free or light caramel dip
• 1 teaspoon mini semi-sweet chocolate chips

Directions

1. Combine oats, sweetener, and salt in a nonstick pot.  Add milk, coconut extract, and 1 cup water.
2. Bring to a boil and then reduce heat to a simmer.  Stir in 2 teaspoons chopped coconut.  Cook and stir until thick and creamy, 12 to 15 minutes.
3. Transfer to a medium bowl and let slightly cool and thicken.  Top with caramel, chocolate chips, and remaining teaspoon chopped coconut.
4. Enjoy!

MAKES 1 SERVING

Amanda’s Rating: “Wish that it could just magically make itself!”

**Taken from

Life at the Beach is Better with Coffee

Ha!  I wish that I lived on the beach.  Yesterday, it was very hot so I decided to make a refreshing coffee drink to enjoy in my backyard with a great book.

Double-O-Cinnamon Swappuccino

Ingredients

• 1 tablespoon sugar-free French vanilla powdered creamer
• 1 teaspoon instant coffee granules
• 2 no-calorie sweetener packets
• 1/2 cup light vanilla soymilk
• 1/2 teaspoon cinnamon
• 1 1/2 cups crushed ice or 8 to 12 ice cubes
• Optional toppings: Fat Free Reddi-wip, additional cinnamon

Directions:

1. In a tall glass, combine creamer, coffee granules, and sweetener.  Add 2 tablespoons of hot water and stir to dissolve.
2. Transfer mixture to a blender.  Add soymilk, cinnamon, and 2 tablespoons cold water.  Add ice and blend at high speed.
3. Pour and enjoy!

MAKES 1 SERVING

Amanda’s Rating: “Great flavor!  I was sad when it was gone.”

**Taken from

National German Chocolate Cake Celebration

We celebrated this important holiday last night.  It felt like it was my birthday!  We had many of my favorite foods: steak, potatoes, sugar snap peas, salad, wine, and of course…GERMAN CHOCOLATE CAKE!!

Gooey German Chocolate Cake Mug

Ingredients

• 3 tablespoons moist-style devil’s food cake mix
• 1 tablespoon fat-free liquid egg substitute
• 1 tablespoon fat-free sour cream
• 1/8 teaspoon baking powder
• 1 teaspoon fat-free, low-fat, or light caramel dip
• 1 1/2 teaspoon finely chopped pecans
• 1 1/2 teaspoons shredded sweetened coconut, chopped

Directions

1. In a microwave-safe mug sprayed with nonstick spray, combine cake mix, egg substitute, sour cream, and baking powder.  Add 2 tablespoons water, and mix until uniform.
2. Microwave for 1 minute and 45 seconds, or until set.  (It may look like it isn’t cooked all of the way.)
3. Immediately run a knife along the edges to help separate the cake from the mug.  Firmly place a plate over the mug, and flip so the plate is on the bottom.  Gently shake mug to release cake onto the plate.
4. Let cool completely, about 15 minutes.
5. Drizzle cake with caramel, and sprinkle with pecans and chopped coconut.
6. Enjoy!

MAKES 1 SERVING

Amanda’s Rating: “I want more!  Very tasty!  I overcooked mine though.  Only microwave for 1 minute and 45 seconds.  Instead of drizzling caramel, I spread it with a knife.  Place nuts on it before coconut, otherwise they will roll off.”

Dan’s Rating: “Cook it less. More caramel.  Maybe put caramel around the entire cake so that it provides more of a sticky surface for the coconut.  Or you could hollow out the middle after it is cooked and fill it with the toppings.  You shouldn’t ask me to critic this while I am watching Next Food Network Star.”

**Taken from

Pumpkin Pie Meets Apples

So Dan says that this doesn’t sound like a summer food.  I thought that I was the seasonal eater!  I don’t like casseroles in the summer and BLTs don’t taste as good in the winter.  I just wanted to try this recipe to see if it would give me another way to force myself to eat fresh fruit.  Contrary to Dan’s comment, I especially enjoyed this while sitting in the backyard with a  cup of coffee yesterday morning.

Pumpkin-Pie Apple Shakers

Ingredients

• 1 medium apple (Fuji or Gala are best)
• 1/2 teaspoon pumpkin pie spice
• 1 no-calorie sweetener packet

Directions

1. Core apple, and cut into bite-sized chunks.  Place in a sealable plastic bag.
2. Sprinkle with pumpkin pie spice and sweetener.  Seal and shake until evenly distributed.
3. Enjoy!

MAKES 1 SERVING

Amanda’s Rating: “Yum!  Quick and easy!  I think that I like it more with pumpkin pie spice than with cinnamon.  It has a sweeter, milder flavor.”

**Taken from

Five Fork Fish!

We try to eat fish at least one per week at our house.  Often times, we have the same meal…blackened tilapia.  Don’t get me wrong, I LOVE blackened fish but every once in a while I am okay with change.  This was an excellent find!

Crispy Creamy Salmon Bake

Ingredients

• 2 tbsp. Fiber One Original bran cereal
• 2 tbsp. panko breadcrumbs
• 1/8 tsp. garlic powder
• 1/8 tsp. onion powder
• 1/8 tsp. dried parsley
• Dash each salt and black pepper
• Two 5-oz. raw salmon fillets
• 2 1/2 tbsp. plain fat-free yogurt, divided
• 1 tbsp. Hellmann’s Dijonnaise
• 1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill

Directions

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)
2. Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.
3. Lay salmon on the baking sheet — for skin-on salmon, skin side down — and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.
4. Bake in the oven for 12 – 14 minutes, until fish is cooked through.
5. Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.
6. Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce.
7. Enjoy!

MAKES 2 SERVINGS

Amanda’s Rating: “Amazing!”

Dan’s Rating: “Great salmon!  Great sauce!”

**Taken from Hungry Girl

Breakfast or Dinner?

I wanted to make this for a long time, but I couldn’t decide whether to make it for breakfast or dinner…so one night I took the plunge and made it for dinner.  I had a really hard time deciding what to eat with it…but I should have just made two!  Yes, I know that breakfast is part of its name.

Sausage-Stuffed Breakfast Grilled Cheese

Ingredients

• 1 frozen meatless or turkey sausage patty with 80 calories or less (I used Jimmy Dean turkey sausage crumbles)
• 2 slices light bread
• 2 tsp. light whipped butter or light buttery spread, room temperature (I used I Can’t Believe It’s Not Butter Spray)
• 1 slice fat-free American cheese (I used cheddar, because cheddar make everything better!!!)
• 1 wedge The Laughing Cow Light Creamy Swiss cheese
• 2 tbsp. sugar-free pancake syrup

Directions

1. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add patty and cook until hot and cooked through, about 4 minutes per side. Once cool enough to handle, roughly chop and set aside. (I microwaved sausage crumbles.)
2. Lay bread slices flat and evenly spread the upward-facing sides with butter. Flip slices over. Evenly top one slice with American cheese and chopped sausage. Spread the other slice of bread with the cheese wedge, and then place it on top of the first slice, buttered side up. Set aside.
3. If needed, clean and dry skillet. Re-spray skillet and bring to medium-high heat on the stove. Gently place sandwich in the skillet and cook until lightly browned on the outside and hot on the inside, about 2 minutes per side, flipping carefully with a spatula.
4. Place syrup in a small microwave-safe bowl, and microwave for 20 seconds, or until very warm. Serve sandwich with syrup for dunking.
5. Enjoy!

MAKES 1 SERVING

Amanda’s Rating: “Delicious!!! The syrup is a must! I suggest eating it for breakfast.”

**Taken from Hungry Girl

Favorite Fattening Dessert–Low Fat and Fabuolous!

When Dan and I first started dating, we went out to eat a lot.  Every time creme brulee was on the dessert menu, I HAD to get it!  I had some great ones, some not-so-great ones, and one awful one.  But one thing remained the same about all of them…each was probably 500+ calories.  I was super excited when I found this recipe and was dying to try it.  I had to twist Dan’s arm, but I finally convinced him to get a torch.  And he was glad that I did and so were many others.  This recipe clocks in around 100 calories and no one would ever guess that it is low-fat.

104-calorie Creme Brulee

 

Ingredients

• 1/3 cup fat-free liquid egg substitute
• 1/2 cup fat-free evaporated milk
• 1/2 cup fat-free half & half
• 3 tbsp. plus 1 tsp. brown sugar (not packed)
• 1 1/2 tsp. Coffee-mate Sugar Free French Vanilla powdered creamer
• 1 1/4 tsp. vanilla extract
• 4 tsp. granulated white sugar

Directions

1. Preheat oven to 325 degrees.
2. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
3. In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
4. Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on yourself!). The water should come about halfway up the outsides of the custard cups.
5. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
6. Remove from the oven, allow to cool, and then refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 tsp. white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire ’til browned).
7. Enjoy!

MAKES 4 SERVINGS

Amanda’s Rating: “Can I give it more than 5 stars??? I never thought that I could make creme brulee that was “healthy” and tastes this good!!!”

Dan’s Rating: “Fire!!!”

Kerry’s Rating: “Great flavor for little calories.”

Jesse’s Rating:“Best creme brulee for me. (Not a creme brulee fan).

**Taken from

 

 

 

 

Someone Had a Birthday!

In 2012, I was the birthday cupcake champion and made cupcakes for many of my friends. In 2013, my friend Laura was the first lucky (or unlucky) one. Dan didn’t even get birthday cupcakes!

Caramel Apple Cupcakes

Ingredients

• 2 cups peeled and diced apple
• 1 teaspoon cinnamon
• 1 3/4 cups moist-style yellow cake mix
• 1/2 cup fat-free liquid egg substitute
• 3/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 3 tablespoons fat-free, low-fate, or light caramel dip
• 2 tablespoons chopped peanuts

Directions

1. Preheat oven to 350 degrees.  Line a 12-cup muffin pan with baking cups or spray it with nonstick spray.
2. In a medium-large bowl, sprinkle apples witjh 1/2 teaspoon cinnamon, and toss to coat.
3. In a large bowl, combine cake mix, egg substitute, baking powder, vanilla extract, and remaining 1/2 teaspoon cinnamon.  Add 3/4 cup water, and whisk until smooth.
4. Stir in cinnamon-coated apples.  Evenly distribute mixture among cups of the muffin pan.
5. Bake until a toothpick inserted ubto the center if a cupcake comes out clean, 16 to 18 minutes.
6. Let cool completely, about 10 minutes in the pan and 30 minutes out of the pan.
7. Spread cupcakes with caramel dip, and sprinkle wiht peanuts.
8. Enjoy!

MAKES 12 SERVINGS

Amanda’s Rating: “Nuts and caramel–optional.”

Dan’s Rating: “No nuts!”

Laura’s Rating (aka Birthday Girl): “Caramel looks yummy.  I loved the caramel, but neutral on nuts and apple pieces inside.”

Anonymous Taste Tester #1:“Oooooooh! That’s good!”

Anonymous Taste Tester #2: “Needs more caramel.”

**Taken from