Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Yummy Grilled Pizza! August 27, 2010

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 12:50 pm

I was going to call this fabulous instead of just yummy but I think you will discover just how “fabulous” it is after you make it.  I wont lie to you, it does take some timing on your part and you do have to keep watch because it’s on the grill but oh is it ever worth it.

When I first started to change my food choices, I really missed pizza and knew there had to be a way I could make a good pizza that was low in fat.  My daughter AJ really was the person who turned me onto grilled pizza.  She made it for when they camped and also at home.  AJ used a pizza crust from the store that was in a tube but that to me had way to much fat in it.  I did some checking and found Sams Club sold pizza dough balls and they were not expensive, that way when I made lots of mistakes I didn’t feel bad 🙂

A couple of important suggestions for you that really will help when you make your grilled pizza.  Have all your ingredients out by your grill because there are times you will have to work quickly!  Also make sure that you precook your meats and veggies.  The pizza does not take long  so chicken, for instance, will not have enough time to cook all the way through.   When I make mine I take my chicken, onions, mushrooms, broccoli or other items in a saute pan with some spray olive oil and cook them so they are almost done.

Here is my recipe for Grilled Pizza.

1 thawed dough ball

Spay olive oil or butter flavor spray

1 8oz fat free cream cheese – use the Philly brand because it has the best taste 🙂

1 pkg. fat free mozzarella cheese

meat of your choice

veggies of your choice

pizza sauce of your choice

foil, cooking rack, pizza stone

spices of your choice

Preheat your grill to at least 450.  If you like you can work some spices into  the pizza dough before you put it on the grill.  I use garlic, basil and some hot pepper flakes.  Spray either the grill rack, foil, or my favorite is my cooking rack that I use for baking liberally with olive oil spray or butter spray (I have used a pizza stone but have not liked the finish product).  Working quickly pull or roll your dough to the desired shape you want (you might want to have help the first time you make this).  Once you get the dough to the shape you want to fit on the foil, grate, cooling rack or pizza stone, spray the bottom side of the pizza dough before you place it.  Shut the lid of the grill and time about 5-8 min.  This time will depend on what you placed the dough on as well as your grill.  Carefully lift up the edge of the dough to see if the bottom of the crust is to your liking.  If  it is, then with either tongs or a large and I mean large turner, spray the top of the pizza dough and flip it over.  Shut the lid and time again for about 5 min.   If you want to make a white pizza then get the fat free cream cheese ready to spread on the crust but if you choose to have pizza sauce then you need to be ready with that to because being quick with the next step is important so that you don’t loose too much heat by having the top of the grill open for a long period of time.

Check the crust to be sure it’s the color you like.  Be sure to not over cook the crust, remember you will be cooking it bit longer after you have added your toppings.  I go for light brown because I want my crust thick and chewy.  If you have the desired “color” put either your sauce or your fat free cream cheese or your  pizza sauce on the top of the pizza. If you choose the pizza sauce you now put on the fat free mozzarella cheese You can also add more spices at this time.  Then quickly put on your other toppings that you have already precooked.  If you made the white pizza with fat free cream cheese, I also put on some fat free mozzarella at this time.  Close the lid and turn the heat back a little so you can cook the pizza  for at least another 5 minutes.  Check after 5 to see how the toppings are doing and to make sure you are not cooking your crust too much.

Remove from grill onto cutting board and enjoy!

Be sure to pass along your grilled pizza experience after making this and if you tried anything other than what I used.  Remember to check what you put on the pizza if it’s different than what I recommended if you want the pizza to remain very low in fat!


Ahhhhhhh…….Chocolate Craving Satisfied ! August 26, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 8:59 pm

I know that I was going to get up my Fabulous Grilled Pizza recipe for my next post and I will but I have to tell you about my latest discovery!  I was so craving some chocolate……I mean big time and we all know there is a great deal of fat in chocolate even if you live the really dark like I do.  Well I was scrounging around in my cupboard for something to satisfy me that was low in fat and I came across some chocolate rice cakes that I had just purchased from the store.  I opened the bag and ate a couple but it just didn’t do the trick.  Also in the cupboard were some marshmallows and then came the epiphany!!!!  So I got out a long handled fork, went over to my favorite gas stove and roasted a couple of marshmallows to a golden perfection, put one in between two chocolate rice cakes and then ohhhhhh,ahhhhh, yeaaaaa, that did the trick!  It was like a rice crispy treat and chocolate samore  all rolled into one.  Definitely helped out with a big time chocolate craving and even my husband, who was watching me like I had just stepped off the deep end, enjoyed one with me and he is really not a rice cake fan at all 🙂

I hope you enjoy them as much as I did and if you have some tips – please share!


Fabulous Crab Cakes August 19, 2010

Filed under: Appetizers & Drinks,Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 1:52 pm

The weather this weekend is going to be hot, humid and perfect for a quick but fabulous dinner!  I have played with recipes for crab cakes and decided that you really need to get good crab not imitation to make the cakes.  Imitation is so ground up, does not give a true flavor and you end up with something that resembles cat food.  True lump crab just can’t be substituted when you want to make crab cakes.  Another factor is your ratio of mayo to the mix.  You want them to be moist but not falling apart.  This recipe holds well together and is low in fat.   I have baked the crab cakes, put them in muffin cups (turned out great) and I have put them on the grill.  So basically I have tried making them every way possible and still kept them low fat!  How you might be asking????  Well, when I baked or fried them, I sprayed with butter spray (no fat) and rolled them in panko.  You do have to spray the pan if you bake them/fry them with the butter spray and you have to make sure you spray them when you turn them – but- still you are not adding more fat if you use the spray butter ( you can find it at D&W or other markets)

Here is the recipe!

1 egg substitute

1-3 Tlb fat free or low fat mayo

1/2 cup bread crumbs (using crackers will add lots of fat but bread crumbs are usually only 1.5grms per 1/4 cup)

8-10 oz of crab meat

1/2 tsp dry mustard

1/4-1/2 tsp of cayenne pepper (depending on your taste for hot)

1 tsp. garlic powder

1/2-1 tsp of old bay seasoning

1 green onion chopped fine (use the whole thing including greens)

Mix all ingredients together – form into patties, cover and put in frig for at least 1 hour.   Place 1 cup of Panko in dish.  Carefully take each crab cake and put in Panko, patting to get the Panko on cakes.  If you have trouble, lightly spray cake with spray butter.  If you are going to fry your crab cakes inside, spray your pan well and gently place cake into fry pan, if grilling, make sure you spray your rack or use tinfoil and spray that, if you bake still need to spray sheet/cup cake pan.     Bake 350 for 20-30 min. (depends on size) and turn 1/2 way through.    ENJOY!!!

Here is an Aioli sauce that you can serve with the crab cakes and yes, it’s low fat also.

1/2 cup no fat mayo ( check local market or D & W)

3 Tlb. lemon juice

1/2 tsp. lemon zest

1 garlic clove

1-2 Tlb. chopped cilantro

Mix together in mini food processor and put in frig for at least 1 hour before serving to make sure flavors blend.

Let me know how you like them!


Another New Fabulous Recipe Coming Soon August 16, 2010

Filed under: Low Fat Diva Blog — lowfatdiva @ 10:08 am

I’m working on a low fat Crab Cake and should have things ready for you to make it this weekend!  Along side of the crab cake you will be able to serve a LBLT (lobster, turkey bacon, lettuce and tomato) sandwich!  YUMMMMM.  So excited.  Not only will the mayo be low fat but will have a little citrus flavor along with it that should be a great compliment to the lobster…………of course in Michigan coming up with lobster has been an interesting adventure 🙂

Be sure to stay tuned!


Fabulous Blueberry Bread August 13, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — lowfatdiva @ 11:01 am

I love fresh fruit!   Since Summer is slipping away from me, I thought it time to work on a quick bread recipe using blueberries.  Baking in this summer heat/humidity can be a royal pain so I got up early for a few days (5:00am) to bake before things really heated up for the day.  I discovered I had a great deal of recipes but since so many had large amounts of oil/butter/margarine they didn’t turn out as good when I cut way back on the fat content.

Finally by combining a couple of recipes together a really good blueberry bread.  One of the things you need to understand if you have not dabbled in low fat cooking very much, breads/muffins will be “heavy” as compared to higher fat items.   I don’t mind this at all but if you are someone who prefers light quick breads, this recipe might now work for you.   I do use some cake flour in recipes and that does help lighten things up a bit.  You will notice there are no nuts (fat content) in the bread.  If you find something that you want to add feel free but remember if you are trying to watch you fat content as I am, you need to read the labels on what you are adding to the recipe.  There is nothing worse than coming up with a low fat version of a recipe only to add that one ingredient that puts the recipe right back into a higher  fat content!

The recipe that I’m going to share is one that you could make using dried cranberries or fresh raspberries.  I have not played with it using bananas yet!  If you do, I would love to hear how things turn out.  Right now with 90 + degree days, I will be in divorce court if I bake too much more.

Blueberry Bread Recipe

1 egg substitute

1 cup sugar

2 Tlb. of  light margarine melted (I found Blue Bonnet light only has 5 gr. per tablespoon)

2/3  cup orange juice

2 cups flour (you can use part cake flour)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp baking soda

1 cup fresh blueberries

Mix the egg substitute, sugar, melted margarine, and juice together.  Add flour, baking powder, salt & soda – mix well by hand but be careful not to overmix. Gently add your blueberries.  Pour batter into a well greased loaf pan (with a butter flavored cooking spray).  I use the larger loaf pan and I use glass.  If you use glass also turn oven temp down to 325 (for metal use 350).  Time will vary due to ovens but you will need to bake the bread 45-60 minutes.  Remove from oven cool slightly and then remove from pan and place on cooling rack.

NOTES:  I found I wanted a bit more flavor so I put the zest of  a lemon peel in one batch and an orange peel in the other.

Would love to hear how your recipe goes or any changes you make so feel free to contact me at 1lowfatdiva@gmail.com

Remember, choosing to eat low fat is not a DIET, you are simply choosing to eat less fat.  And- fat is fat, so pick a number for your daily intake and it will help guide you through your day!  It’s just that easy.


Adult Pudding Shots August 8, 2010

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 2:21 pm

Well, I have not figured out my entire site yet and need to make some changes but I think many call it a “work in progress”!  But since Summer is slipping by quickly, I wanted to get a quick but very fun adult treat on my site.  A friend made these wonderful little treats and brought them over to our cottage.  She is diabetic and was proud her treats were sugar free (ok ,to a point due to the alcohol).  I, however asked my usual questions regarding ingredients!

After some re-modifying of my friends recipe, here is my version of very low fat but extremely tasting Pudding Shots.  The only limits you will have with this recipe is your imagination of different combination of pudding and alcohol 🙂

1 lg. box fat free instant pudding

1/2 cup no -fat milk  (can use no fat condensed milk too)

*mix the pudding and milk with whisk until smooth

Add 1/4 cup Vodka of your choice and 1/2 cup of other liquor (example: Coconut pudding with coconut liq. or white choc. pudding with key lime liq.)  Mix alcohol with pudding until smooth.

1 8oz container of fat free cool whip thawed

Fold the cool whip into pudding mixture until just incorporated

Spoon your pudding into 1-2oz plastic cups with lids.  I get mine at Gordon Foods but you can find them at Sams Club also.

Freeze your cups for at least 6 hours.  The pudding does not freeze to a harden form but to a delectable creamy frozen adult treat!  YUMMM

If you thought you enjoyed jello shots before, they will be a thing of the past!  Almost anyone who has tried these yummy adult treats enjoy them and find them to be more desirable than jello shots!

Here are some ideas to get you started!

White Chocolate Pudding Combos

Peach Schnapps, Pama, Root Beer Schnapps, Key Lime Liquor, Coconut Rum

Chocolate Pudding Combos

Coffee Liquor, Baileys, Raspberry Schnapps, Coconut Rum

*Have fun!!!!


Lose Weight By Eating

with Audrey Johns

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