"Skinny" Banana Cream (Pie) Smoothie

"CALLING ALL DIABETICS AND THOSE COUNTING CALORIES!"

A few years ago, I was given a cookbook for my birthday by a dear friend, Sandy, who has inspired me in the kitchen as much as my own mother has. 

I decided to pull it out of the cupboard and check out some of the yummy dishes found therein.

Sandy has a number of Dawn Hall's numerous "Very Lowfat" cookbooks, and the one I found this lovely recipe in is the "Busy People's Diabetic Cookbook". 

I am wild about smoothies anyway...especially when the temps start rising. And I loved the ease of making this banana smoothie...WITH NO BANANA!

It's made a sugar free pudding mix, so you can make it your own by using chocolate, white chocolate, cheesecake, lemon...

(You get the idea I'm sure.) 

Just add some water, skim milk, pudding mix, ice cubes, ff frozen yogurt, sweetener (I used a packet of Truvia) and vanilla...WHIR...and you're

ready to enjoy!  

Really!  It's that simple! And it's very filling and delicious too.

I didn't have frozen yogurt on hand, so I froze some of my Greek Yogurt for about half an hour, and with the added ice cubes, it was smooth, creamy and cold.

If you want to make half this amount, you can divide it easily, using about half the pkg. of instant pudding mix. Save the rest for the next time you want to make it. 

BANANA CREAM (PIE) SMOOTHIE

1 c. cold water

1 sm. (4-serv. size) box sugar free, fat free banana cream instant pudding mix

(do not make as directed on box)

20 ice cubes

1 c. skim milk

1 c. low-fat frozen vanilla yogurt

1/4 c. Splenda 

(or 1 or 2 Truvia packets)

1 tsp. vanilla extract

In blender, combine water with pudding mix.  Blend on high for 20 seconds or until the pudding is completely dissolved. 

Add the ice cubes, milk, frozen yogurt, Splenda, and vanilla to the blender and cover. Process on high speed.  If needed, pulse the blender off and on, stopping in between pulses to make sure all the ice cubes are crushed and the ingredients are blended.

Once the ingredients are well blended, blend 30 seconds longer to assure a thick, smooth drink.

Pour into cups or glasses and enjoy immediately. 

Yield: 4-1/2 (1 c. servings)

Nutritional values per serving:

Calories: 80(0% fat); Total Fat: 0 grams; Cholesterol: 1 mg. Carbohydrate: 16 gr. Dietary Fiber: 0 gr.; Protein: 3 gr. Sodium: 282 mg. 

Linked to Mop it up Monday
         Scrumptious Sunday
    Weekend Potluck
         Foodie Friends Friday

Skinny Shamrock Shake {Weight Watchers}

Wanted to give you a 'heads up'...

I excitedly anticipate my return to Weekend Potluck NEXT Friday...
I've missed you all and look forward to being in the 'groove' with ya'll once again...


I love, and often make, Nancy's recipes at Skinny Kitchen , so when I came across this yummy shake recipe, I made it the same day!

I do love the seasonal shakes at McD's, but at 550 calories a shot, I have to live without, or share.  This recipe has 184 calories, ZERO fat and 5 Weight Watchers Points Plus!!  YIPPPEEE!!!

When we went shopping for the frozen nonfat vanilla yogurt, we came across some mint chocolate chip ice cream...NO SUGAR ADDED.  Since we both have to watch our sugar intake, we scooped it up and couldn't wait to get home to make it.  

Super Sensational...and anything I can make at home, is another plus. This recipe makes one serving, but is easily doubled or tripled. 

Happy St. Patty's Day...

And...you're welcome.  *-*

SKINNY SHAMROCK SHAKE

3/4 c. fat free frozen vanilla yogurt

1/2 c. fat-free milk

1/8 tsp. peppermint or mint extract

5 or 6 drops green food coloring

2 sm. pkgs. Truvia or Splenda or your fav sugar substitute

3 - 4 ice cubes 

fat free or light whipped cream, optional

Combine all shake ingredients in a blender and blend on high speed until smooth. Pour into a 16 oz glass. Top with light whipped cream, if desired and enjoy immediately. It tastes wonderful without the whipped cream, but if you're like me, it makes me feel a little more pampered to add it. 

Makes 1 (16 oz) servings 

Linked to 
               Saturday Show & Tell
Weekend Potluck
Meal Plan Monday

Pineapple Angel Food Cake {2 ingredients}

This is as easy as it gets Gang!

I know it's hard to believe this is really a recipe, but trust me it is.  It's another yummy recipe from my cookbook. AND it's a healthier option - NO FAT!

The first time one of my friends at church tried it, she was pretty curious...thinking it couldn't possibly 'work', but then it did, and now she makes it to serve guests in her home.

Just mix and bake - start heading to the kitchen now cause you're gonna want this for dinner tonight!

PINEAPPLE ANGEL FOOD CAKE 

1 - 16 ozs. box angel food cake mix

1 - 20 ozs. can crushed pineapple, undrained 

Preheat oven to 350. Place both ingredients in large bowl and stir with a wooden spoon until well blended.  Do not use a mixer; it will foam up. Pour into an ungreased 9" X 13" X 2" baking dish. Bake for 30 minutes.  Serve room temperature along with a dollop of whipped topping. 

EAT UP!!!!! 

(Update: One of my Facebook commenters recommends only a name brand cake mix...generic doesn't work for this recipe. Name brand is all I've ever used, so I'm glad to know this and wanted to share with you) 

Linked to Mix it up Monday Melt in your Mouth Monday Foodie Friends Friday Weekend Potluck Mop it up Monday

Leader Enterprise - August 1, 2012 - cooling drinks

Because I've been enjoying and sharing many cooling drinks this hot summer, I decided to share many with you here (my newspaper community) as well. Even when it's too hot to bake, I still have a need to create, and this is one way to fulfill that need and 'chill' at the same time. Hope you'll find at least one or two that satisfy your taste buds as well.

A milkshake is a blend of milk and ice cream, and sometimes a flavored syrup (some people make chocolate milk shakes by mixing vanilla ice cream, milk, and chocolate syrup).

A smoothie is a pureed mixture of fruit, ice, and either juice or yogurt. I make sure I always have some frozen fruit on hand so I can make a smoothie any time the idea hits me. I line a cookie sheet with waxed paper, spread cleaned berries or sliced bananas on the waxed paper, freeze until firm, then place in a ziploc freezer bag. This way the fruit doesn't stick together and you can use just as much as you'd like. And you don't have to add ice either.

RASPBERRY LEMONADE SMOOTHIE 

3 pieces of ice, broken into smaller pieces

1/2 c. frozen raspberries

1/2-3/4 c. water

1-2 tsp. fresh lemon juice 

2 tsp.honey (or liquid stevia)

Combine all ingredients in a blender. Start with 1/2 c. water and add more after you've blended the smoothie to get the consistency you'd like. If you let the blender stand just a few minutes most of the seeds will drop to the bottom. Just stop pouring before you get to that part. Yield: 1 serving 

LOWFAT PINA COLADA SMOOTHIE 

{NO SUGAR ADDED}

2 c. fresh or frozen pineapple chunks

(canned in its own juice is fine too)

1 c. unsweetened canned coconut milk,light

1 banana

1 c.ice, slightly crushed

optional: 1 tsp. rum extract

In a blender, blend all ingredients until smooth. Top with (unsweetened) coconut flakes and enjoy. Don't drink too quickly cause you'll freeze your brain! 

SKINNY OREO SHAKE                    

1 c. 1% milk

2 reduced-fat Oreo cookies

1 Tb. Oreo dry pudding mix

(I used sugar free cheesecake)

1 tsp. vanilla extract

3/4 c. ice cubes

garnish: 1-2 Tb. Reddi Whip topping

Add all the ingredients, except garnish, to blender. Blend on high until smooth. Serve at once. Top with Reddi Whip and a crushed cookie. Yield: 2-1 c.servings 

Flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance--many dieters have found that flaxseed has been a key to keeping them feeling satisfied.

BLUEBERRY BANANA FLAXSEED SMOOTHIE

2 TB. whole flaxseed

(I used 2 TB.flax seed meal)

1 ripe banana*

1 c. blueberries

1/2 c. fat free Greek Yogurt

1 c. skim milk

1 TB. honey

 1/4 tsp. almond extract

6 ice cubes

*(I used frozen banana pieces and little ice)

Place the flaxseed in a blender and blend until it is ground fine. Add the remaining ingredients and blend until smooth. Garnish with blueberries. Yield:2 servings 

We really love this green tea recipe and enjoy it often.

From Harvard Health Publications,these facts about green tea: Green tea's health benefits are largely due to its high content of flavonoids-plant-derived compounds that are antioxidants. Green tea is the best food source of a group call catechins. In test tubes,catechins are more powerful than vitamins C & E in halting oxidative damage to cells and appear to have other disease-fighting properties. Studies have found an association between consuming green tea and a reduced risk for several cancers, including skin, breast, lung, colon, esophageal, and bladder. Additional benefits for regular consumers of green and black teas include a reduced risk for heart disease.  The antioxidants in green,black and oolong teas can help block the oxidation of LDL(bad) cholesterol, increase HDL (good) cholesterol and improve artery function. A Chinese study published recently in the Archibes of Internal Medicine showed a 46-65% reduction in hypertension risk in regular consumers of oolong or green tea, compared to non-consumers of tea.

NO CALORIE SWEET GREEN TEA

10 green tea bags

6 + 4 cups water

1/2 tsp. liquid stevia

(if you prefer sweetening with sugar or splenda, begin with 1/4 c. and sweeten to taste)

Unwrap all the tea bags; hold together with a clothespin. Clip to side of glass pitcher and pour in 6 cups of boiling water; allow to steep for 5-7 minutes. Squeeze out bags with wooden spoon. Add liquid stevia; add 4 cups cold water. Stir a few times to blend; refrigerate a couple of hours before serving over ice.

This oatmeal smoothie has been a very popular recipe at my blog.

NUTELLA/PEANUT BUTTER-BANANA-OATMEAL SMOOTHIE

1/4 c. dry oats

2 bananas, sliced and frozen

1/4 c. nutella (or peanut butter)

3/4 c. milk

Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. Garnish with fresh banana slices if desired. Yield: 2 servings

COPYCAT ORANGE JULIUS

1(6 ozs) can frozen orange juice concentrate, partially thawed

1 c. milk

(we are loving unsweetened almond milk!)

1 c. water

1/3 c. sugar

(or liquid stevia to taste-2 drops=1 tsp.) 

1 tsp. vanilla extract

12 ice cubes 

Put all the ingredients into the blender. DON'T FORGET TO PUT THE LID ON! Process until blended and frothy. Pour - relax and enjoy every sip. Yield:4 yummylicious servings 

PARLOR COFFEE FLOAT

Serves 2

1 1/2 c. strong brewed coffee, chilled
1/4 c. chocolate syrup
1/4 c. half-and-half
1 c. chocolate or coffee ice cream
Whipped cream, to serve
Maraschino cherries (optional) 
In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream.Top with whipped cream and a cherry, if desired.

Nutrition information per serving: 301 calories;112 calories from fat (37 percent of total calories); 12 g fat (8 g saturated; 0 g trans fats); 35 mg cholesterol; 43 g carbohydrate; 4 g protein; 4 g fiber; 107 mg sodium.

{Lightened Up} Pina Colada Parfaits

This is an easy and fat free and almost totally sugar free dessert - but most will never know!

It's sooo delicious and hubby and I really enjoyed this light dessert.

I have a similar 2-ingredient cake recipe in my cookbook because I love it so, but when I saw this 'dress up' idea I couldn't resist.

I found the recipe in this wonderful cookbook that I was given as a gift.

I've decided I need to keep this book out of the cupboard and use it more often.

"Busy People's Diabetic Cookbook" by Dawn Hall

I love that the book gives nutritional info and cooking time also.

The recipe says to 'frost' the cake with the pudding, but I decided to kick it up a notch...

I made parfaits in pretty stemware.

Do it however you'd like...I just didn't want to take up the space in the fridge with the big pan.

It's delicious any way you serve it.

PINA COLADA CAKE
(FROM THE BETTER BAKER AND
BUSY PEOPLE'S DIABETIC COOKBOOK)

1 - 20 oz. can crushed pineapple in its own juice, drain 1 cup juice & save
1-1/2 tsp. plus 1/2 tsp. coconut extract
1 - 16 ozs. box angel food cake mix, dry
1 (.9 ozs) large box sugar free fat free banana cream pudding mix, dry
1 c. skim milk
1- 8 ozs. container fat-free whipped topping
lightly toasted shredded coconut (optional)

Preheat oven to 350.

Line an 11" X 17" jelly roll pan with parchment paper. Set aside.
(Don't grease - cake will not rise)

In large bowl, stir crushed pineapple, 1-1/2 tsp. coconut extract, and cake mix together until well mixed. (Batter will poof up).  (I do it by hand - TBB)

Spread batter into prepared jelly roll pan.

Bake 15 - 20 minutes or until toothpick inserted in center comes out clean.

While the cake bakes, prepare the topping.  In large bowl, beat the pudding mix, milk, pineapple juice and remaining 1/2 tsp. coconut extract for 2 minutes on medium speed.

Gently fold the whipped topping into the pudding with a spatula until well blended.  Keep refrigerated until ready to use.

Once cake is finished baking, remove it from pan and let it cool on wire baking rack (in fridge for about 10 minutes if you're in a hurry).

While the cake is cooling, broil the coconut on a cookie sheet on the top shelf of the oven for a minute or two, just til light brown.

Place cooled cake on large flat serving platter or back into the cooled jelly roll pan.

Spread the cream topping over the cooled cake.

Sprinkle top very lightly with toasted coconut, if desired.

Keep chilled until ready to eat.

Yield: 24 servings

Nutritional value: Calories: 103 (0% fat); Cholesterol: 0 mg; Carb: 22 gm. Dietary Fiber: 0 gm; Protein: 2 gm; Sodium: 222 mg

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Linked to Full Plate Thursday
              Fit and Fabulous Friday
              Melt in Your Mouth Monday
                  Ingredient Spotlight

Weight Watchers Snickers Pie

OK - it's time for a healthy dessert recipe!!

This one is awesome because you won't even know you're eating lowfat! (or sugar free as the case may be!)   This definitely tastes like MORE! (as in 'I want MORE'=)

I was given this recipe by a good friend (Thank you Cathy!) a while back and I have made it often.  And it's already typed into my 'upcoming-someday' #2 cookbook.

Now that I know what to expect about putting a cookbook together, it should be a little easier, but I don't plan on having it in my hand for atleast a couple of years. I want to take my time and not rush it...and leave out a recipe I had planned on...as happened with my first cookbook. =( (OOPS - sorry Rosie!)

(And I have plans to help 'nudge' a friend, getting her going with her own cookbook, and feel VERY honored I can help at all=)

I was ready to make this pie this week, but couldn't find the frozen non-fat yogurt called for, so I got the sugar-free vanilla ice cream that was availble (Prarie Farms brand is very tasty...of course, this may change the WW points)

It only takes a few simple ingredients!! 

After allowing the ice cream to sit on the counter and soften, this goes together very quickly. 

I like to leave ripples of the peanut butter showing instead of blending it smooth.

It gives me something to bite into when I'm enjoying it!

Pour it into a pie plate and smooth top. Cover tightly and freeze for atleast 2 hours.  Remove from freezer 10 minutes before ready to serve. Swirl the chocolate over the top and you are ready to chill...so to speak!

This post has been linked to Sweets for a Saturday - check it out!

This post has also been linked to Miz Helen's Full Plate Thursday

This post has been linked to Foodie Friday

 

We have certainly enjoyed every bite of this tasty dish. Trust you will too!

SNICKERS PIE

1 pint (2 cups) vanilla non-fat frozen yogurt softened

2 TB. chunky peanut butter

1/2 pkg. (1/4 cup) sugar free dry instant vanilla pudding

1/2 cup fat free frozen whipped topping, thawed

lite chocolate ice cream syrup

In large bowl, combine all ingredients.  Mix well - pour into 8" pie pan.  (I spray a couple quick sprays with Pam...just to make it easier to get out of the dish). Cover tightly and freeze until set. 

Before serving, drizzle 2 tsps. lite chocolate syrup over entire pie.

Serves 8 - each serving = 2 WW points  (in their older program anyway - using the nonfat frozen yogurt)

Linked to Lark's Made it on Monday

          Ingredient Spotlight - Peanut Butter

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BONUS!! 

Did you know today is 'Hugging Day'?  Be sure to hug someone - then hug a few more!  It's good medicine for our souls! Check out this link - HAPPY HUGGING DAY!

Linked to Foodie Friday

Sugar Free/Fat Free Caramel Apple Salad + 20 Tips for losing weight

I'm excited to share one of my favorite dishes with you today!

Simple...easy...delicious...and healthy!  How can ya beat it?

This is another Weight Watchers recipe - I've tweaked it a bit, but I believe you can count 1/2 c. salad = 2 points.  Hurrah!

Chopping the apples is the hardest part...and you don't even have to get the mixer out!

                                                            MMMMMMMMM!



There have been times when I've made this, taken a taste, put the dish in the fridge, get it back out, take another taste, put it back, get it out...you get the picture!  It's tough to stop eating it!

CARAMEL APPLE SALAD

1 (20 ozs) can crushed pineapple, slightly drained

1 (4-serving size) box sugar free butterscotch

pudding mix

1 (8 ozs) tub frozen fat free whipped topping, thawed

4 unpeeled apples, diced

1/2 c. dry roasted peanuts, chopped

Place pineapple in medium bowl. Stir in dry pudding mix and blend well. Add whipped topping, and stir in apples and nuts.

(I prefer to add nuts on top as they tend to soften)

You might want to make this while your family is gone - that way they'll never have to know you made it.  *-*

This recipe and picture have been linked up to

Sweets for a Saturday at Sweet as Sugar Cookies

Lark's Made it on Monday

Recipe of the Week

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And a 'BONUS' read for today....

Just in case you need some incentive and encouragement about sticking with healthy eating, I thought I'd share these realistic tips & ideas from

Reader's Digest: 20 Tips for Losing Weight

HANG IN THERE!! And enjoy a wonderful weekend.