Servings: 2
per serving: 53 cal / 0.2g fat / 10.4g carbs / 2g protein
Ingredients:
30g spelled flour
40g low fat curt/quark
1/4 tsp baking powder
pinch of salt
additional: bagel seasoning / sesame seeds
Instructions:
put all ingredients (except bagel seasoning) in a little bowl and tickle it until you get a smooth little dough ball.
2. divide into 2 even balls and roll it out into a worm. Connect both ends of each worm to worm a ring.
3. accidentally drop the ring into the bagel seasoning and put them onto a baking sheet.
4. put the baking sheet into a cute mini oven on 180°C / 356°F for 15 min until golden
5. take them out and let them cool down. Enjoy! :)
In the near future i wanna experiment swapping out some of the flour with neutral protein powder. I will let you know how it went and post a new recipe if it was a success :)
In today’s episode of “Dear God, she’s at it again in the kitchen!”
Low Calorie Vegan 2-Ingredient Brownies
As you may have noticed, I’ve recently gotten into healthy low calorie baking. Earlier today, I found this recipe video by Rahul Kamat and decided to give it a spin myself.
Btw, go check out his channel! It’s full of videos on low calorie baking and he also provides nutritional info about everything he makes.
Now, let's get cracking!
What you’ll need
Tools
A square baking tin
A fork
A spatula
A piece of parchment paper
A bowl
Ingredients
6 bananas
40g cocoa powder
A pinch of salt
Sweetener (optional)
Process
Preheat your oven to 175 degrees Celsius.
2. Mash the bananas until there is a smooth mixture. Yes, your arms will hurt, but it’s a free workout.😉😝
Think of the reward!
I’ll admit, though, my batter still had some wee lumps because I used bananas that weren’t fully ripe (I don’t have much of a sweet tooth). Then again, you can only do so much when your arms are pure jelly.
2. Add the cocoa powder and fold it into your banana mush with a spatula. Add a pinch of salt. Optional: add sweetener to taste.
3. Crumble the baking paper and line your baking tin with it.
4. Plop it in the oven for 30 minutes.
[Optional] Lick the bowl clean before you give it a wash and clean up the rest of the mess.😉
5. After 30 minutes, pull the brownie from the oven. It could look a bit burnt, but that’s alright. The top should be firm. Also, it’s supposed to jiggle when you give it a shake.
TRUST THE PROCESS!
Here’s what mine looks like:
Positively looks like a piece of chocolatey banana heaven🤤
6. Let it cool until it’s reached room temperature and plonk it into the fridge for about 2 hours to properly firm up.
7. Cut into either 6 (118 kcal per serving) or 16 pieces to enjoy with a cuppa or on its own.
I grew a bit impatient and had two slices already despite it not having firmed up enough yet. HOLY F*, IT’S SO GOOD! It’s so soft and moist. Just melts on the tongue.🤤
Gods, I could honestly eat the whole tray.
Also, this is a good example of what happens when there are banana chunks left in your batter. I guess my brownie truly is a banana brownie, haha.🤗😹
Side note:
- 6 pieces (118kcal per serving)
- 16 pieces (44kcal per serving)
And there you have it, a simple yet delicious low calorie vegan brownie. Let me know what your opinion is if you try this one out.
Also, seeing as I’m getting into baking as a hobby, should I maybe create another blog dedicated to it? That could be fun, I think. Yeah, I’ll consider it.🤔🧐
2 tbs of Hormel Chili, Turkey No Beans, 98% Fat Free: 24 calories
2 tsp of Light Sour Cream: 13 calories
Instructions:
Stab potato a couple times with a fork or knife before placing in microwave, press baked potato then start.
After the potato is finished, put turkey chili in the microwave for LESS THAN 1 MINUTE, if you put this amount in for a full minute it will explode at about 57 seconds.
Cut potato in half, then pour turkey chili on top, and dollop the sour cream on top.
Note:
This would have been 3 tbs of Turkey chili but it exploded in the microwave and I lost a table spoon.
Feel free to change up the recipe and add notes or suggestions in the notes!
Disclaimer:
This is an estimate, I do my best to calculate the meals the best I can but I’m not an expert. I use a weight loss app to help calculate the calorie count.
The goal of these meals is to help me with portion control as I tend to over eat. The goal of these meals is to help me with portion control as I tend to over eat. This is one of many things that I eat during the day so please make sure to eat other things as well.
Mash the banana with a fork. Try to get a mixture which is just slightly lumpy - you don't want a 'puree' and nor do you want large pieces of banana. It's best to use a slightly over-ripe banana for these pancakes. Sprinkle over the baking powder and mix well.
Beat the egg in a separate bowl until the yolk and white are well mixed and then add the egg to the banana and baking powder. Don't add all the egg at once, the mixture should be about the thickness of creme fraiche - if it's too runny you've added too much egg and you may find the result is closer to an omelette than a pancake!
Heat a non-stick skillet or frying pan over a medium heat (or lightly grease if you don't have a non-stick pan)
Drop about a tablespoon of the mixture into the pan and let it spread. Continue making small pancakes. You can also put the whole mixture in the pan and stir it to get sweet scrambled eggs.
Cook for about 2 minutes till the bottom of the pancakes are set and have started to go golden brown and there are little bubbles rising from the baking powder. Flip the pancakes over and cook for a further minute.
Really tasty and fast breakfast. Add toppings if you like :) I also added cheesecake flavor drops!
Looking for a guilt-free treat that satisfies your sweet tooth without compromising your calorie goals? This Low-Calorie Strawberry Cool Whip Cookies recipe is the perfect solution! Packed with the delightful taste of strawberries, these cookies are not only easy to make but also incorporate skinnymixes strawberry sugar-free syrup for that extra burst of sweetness. Plus, I’ve swapped traditional eggs for liquid egg whites to keep things light. Whether you’re a fitness enthusiast or just looking for a healthier dessert option, these cookies are sure to become your new favorite. Let’s dive into the simple and delicious recipe!
Ingredients:
1 box of vanilla cake mix
1 cup of light or fat-free Cool Whip
1/4 cup of Skinnymixes Sugarfree Strawberry Syrup
1/2 cup Liquid Egg Whites
Instructions:
Preheat your oven to the temperature specified on the cake mix box.
In a mixing bowl, combine the cake mix, Cool Whip, Skinnymixes Sugarfree Strawberry Syrup, and Liquid Egg Whites.
Mix the ingredients until well combined. The dough will be thick and sticky.
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
Bake in the preheated oven for the time recommended on the cake mix box or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Indulge in these Low-Calorie Strawberry Cool Whip Cookies guilt-free and treat yourself to a delightful dessert that won’t break your calorie bank. Enjoy the perfect balance of sweetness and healthiness!