Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Hummus A New Way December 27, 2010

Filed under: Appetizers & Drinks,Low Fat Diva Blog — lowfatdiva @ 1:17 pm

I really like hummus but I also want some flavor.  At a recent gathering my good friend made Black Bean Hummus and it was sensational!  Lots of flavor but not exactly low fat 🙂  When you use tahini paste (made with ground sesame seeds) not only is it very high in fat but unless you use tahini with alot of other cooking, the bottle is large and does not get used much.  So my answer to that is Better n Peanut Butter!  You can’t tell the difference when you use it to substitute it for tahini paste and of course it takes the fat content way down but keeps the flavor!  I hope you enjoy it as much as I do.  Remember you don’t have to save the reciepe just to serve at gatherings make some up for yourself.  You can add it to sandwiches or just as a snack with pretzel thins.  Enjoy 🙂  Send comments and questions to 1lowfatdiva@gmail.com

BLACK BEAN HUMMUS

2 15-ounce cans black beans, rinsed, drained

¾ cup Better n Peanut Butter

¼ cup fresh lemon juice

¼ cup (packed) chopped fresh cilantro

4 green onions, sliced

1 tablespoons olive oil

2 large garlic cloves, minced

1 teaspoon ground cumin

½ teaspoon cayenne pepper

Pita bread rounds, cut into triangles(there are some great no fat options in Pita)(

Raw vegetables

Combine first 9 ingredients in processor until smooth. Season hummus to taste with salt and pepper. Chill for at least 30 minutes so flavors can combine.

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Fabulous & Easy Low Fat Biscotti December 20, 2010

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 5:54 pm

How many cookie exchanges have you been invited to?  Me – only one this year 🙂   So I was trying to decide what “low fat” cookie would work out and came up with Biscotti.  As I searched my recipes trying to find one that I could change to be more low fat, I found an easy Biscotti recipe that I knew would work great.  I always like to give people recipes with options and variety!  I get bored and I always figure there are others out there like me 🙂

I made this recipe and one that I had from scratch.  My taste testers couldn’t tell the difference between the two!  With the holiday fast approaching and time very limited, you can make these cookies and not be stressed at all!  Enjoy 🙂   email questions and comments to 1lowfatdiva@gmail.com

Fabulous & Easy Low Fat Biscotti

1 cake mix (choose a low fat flavor)
1 cup flour
6 Tlb. Blue Bonnet Lite melted and cooled
2-3 Tlb. No fat Yogurt
½ cup Egg Beaters
2 tsp. flavoring (depends on the flavor you are going for ie; almond, coconut, vanilla)
Sugar Crystals

Set oven to 325 degrees.  Combine cake mix and flour by whisking together.  Add oleo, eggs and flavoring together.  Mix in with dry ingredients.  Dough will be stiff.  Stir in any nuts or fruits you would like (the amount will depend on how “flavorful” you want your Biscotti).  Separate dough in half.  Form dough on cookie sheet into 13 inch log that is 3 inches wide and about 2-3 inches thick.  Lightly spray with Butter Flavored Pam and sprinkle with Sugar Crystals.  Bake 35 min. Cool for about 10.  Cut into slices.  Turn oven temp to 300 and bake for 8 min.  Flip and bake for 8 more min.  Biscotti will harden more as it cools.

Note:  You can drizzle with very small amount of chocolate.

 

Tips For Holiday Baking December 13, 2010

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

Many of us are going through our cookbooks and deciding on what cookies and other baked items we want to make for Christmas this year.  If you have made the choice to lower the fats in your food choices your head might be spinning right now and find that you are developing a major headache!  No worries 🙂  I want to give you some very easy tips right now that might work in your favorite recipes.

The first thing you need to remember is when it comes to baked goods you can’t take out all the fat!  The butter/oleo is there for texture and believe me when I say people will not be happy (nor will you) when you bite into something that has a rubbery consistency.  So with that in mind here is a list of things you can substitute to help lower the fat in your holiday baking!    Enjoy:)  Be sure to send me your comments and questions to 1lowfatdiva@gmail.com

If a recipe calls for;

Buttermilk – use low fat or no fat or make your own

Cream – use no fat 1/2 & 1/2

Milk – no fat or  no fat Evaporated

Butter – Blue Bonnet Light and only use 1/2 -2/3 of the amount the recipe calls for

Sweetened Condensed Milk – no fat Sweetened Condensed Milk

Sour Cream – no fat Sour Cream

Cream Cheese – depending on recipe use either all no fat or use part no fat and the rest low fat

Peanut Butter – Better n Peanut Butter

Oil – depending on recipe use part Blue Bonnet and the rest no fat Yogurt

Chocolate – depending on your recipe you can try chocolate syrup

This should give you a few tips to help cut the fat out of your baking!  But I will not lie, I have some recipes that I can’t cut back on fats a great deal so those are recipes I only make a few of 🙂

 

 

Creamy Herb Stuffed Mini Potatoes December 4, 2010

Filed under: Appetizers & Drinks,Low Fat Diva Blog — lowfatdiva @ 1:26 pm

These little gems will have everyone begging you for the recipe when you take them to your next gathering!  They are very easy to make even if you don’t classify yourself as a “chef” or “good in the kitchen”.   Are you a bachelor?  No worries.  Anyone can make these potatoes and will be very proud of the outcome!

This is another recipe that you will be able to change up when you make them.   I love garlic so I usually use a mix that I have from Frozen Creek Farms called Manhattan Style Boursin Cheese Seasoning Mix.  It is wonderful and if you love Boursin Cheese like I do, this mix is an absolute must to keep in your pantry.  You only need a couple of teaspoons added to 8 oz. of no fat cream cheese (I have contacted the company to see if they are still making it and will give the link to you as soon as I hear back from them).

Another cheese you can stuff the mini potatoes with is Laughing Cow Garlic or Tomato Basil and you can always add your own herbs to no fat cream cheese to create a spicy mix of your own!     Enjoy 🙂      Questions and comments    1lowfatdiva@gmail.com

Creamy Herb Stuffed Mini Potatoes

1 pound of New Potatoes or any small potato

8 oz of cheese mixture (Laughing Cow or Boursin or you own creation)  Room temp

Boil potatoes until slightly firm.  Drain and cool.  Slice potatoes in half.  Gently using a small scoop or measuring teaspoon, scoop out 1/3 of potato insides.  If you potato halves don’t sit upright carefully cut a slice of the bottom of the half.  Spray lightly with olive oil.  Bake in oven at 350 until slightly browned (depending on your oven, check in 8-10 min.)  Cool to room temp

Place your cheese mixture in a freezer zip lock bag (less likely to break).  Squeeze down to one corner and cut just a bit of the bag so you can push the cheese mixture through the hole.  Now this is where you can get fancy if you choose to.  IF you have a decorating tip place that in the bag after you have snipped a small hole in one corner.  Then put your cheese mixture into the bag.

Pipe mixture into half of each potato, about 1 Tlb. should fit.  If you are not going to serve right away, place in frig but bring out before you sever them to get the potatoes to room temp.  Sprinkle with cilantro or parsley one you put them on your serving tray.

These stuffed potatoes are good for you, low in fat and very filling!  Kids will love them too 🙂

 

Biscotti For The Holiday December 1, 2010

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 6:35 pm

In my last post I gave you a great all around cookie to make, oatmeal cookies.  However I know that some of you are more interested in doing something a bit more fancy for your holiday baking.  This tea/coffee cookie will not only look great but will taste so yummy that no one will know it’s less than half the fat as regular biscotti!!!!!  How cool is that 🙂  The recipe is very versatile as you will understand when you read the ingredients.  It’s another recipe that all you need is a good imagination and the possibilities are endless!    All you need to do is stock up on cake mix.                        Enjoy 🙂    Feel free to contact me  1lowfatdiva@gmail.com

Cranberry Ginger Biscotti

1 pkg. of either yellow or white cake mix (the lower in fat the better)

3/4 cup flour

6 Tlb. of Blue Bonnet Lite (melted and cooled)

2 Tlb. of yogurt

2 tsp. vanilla

1/2 cup Egg Beaters

2 Tlb. ground ginger

1/3- 1/2 cup dried cranberries

Oven temp – 350 degrees.  Make sure rack is in the middle of the oven.  Line a jelly roll pan with parchment paper.

Blend together the cake mix, flour, melted oleo, yogurt, vanilla, eggs and ginger with a hand mixer on low speed until well blended.  Fold in the cranberries.  The mixture will be thick.  Chill for about 15 min and it will be much easier to work with.

Take half the dough and form a log shape rectangle that is about 14 inches long, 3 inches wide and 3/4 inches thick.  Do the same with the second half of the dough (if it’s hard to handle keep dough chilled while working on the first half).  Be sure to leave about 3-4 inches between each log.

Bake 25-30 min (depending on ovens), until the logs are firm to the touch.  Remove from the oven and let cool for about 10 min.  Place on cutting board and slice on the diagonal about 3/4 inch.  You should get at least 12 slices from each log.  Place the slices on their sides and put back on jelly roll pan.  Bake for another 10 min.  Put on wire rack to cool and store in air tight container.  You can freeze the cookies and just take out what you need to use.  If you are using the cookies right away and want to dress them up a bit.  Melt some white chocolate and very lightly drizzle some of the chocolate in a sweeping motion over the cookies.  Let cool and place on decorative plate.

NOTE: As you can imagine by changing the cake mix and adding other items (espresso powder is great with chocolate cake mix) or lemon cake or just use the white/yellow cake mix and add the lemon flavor.  The possibilities are are endless 🙂

 

Holiday Baking

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 5:35 pm

Most of us have shoved the turkey aside and are now ready to concentrate on holiday baking.  Last year I can’t remember making anything but this year I’m already experimenting (so you don’t have to) in my “test kitchen” 🙂  Although one of the recipes that I’m going to share with you is not exactly considered a holiday cookie, oatmeal cookies with dates but they are wonderful!  I made them small and gave them to my taste testers.  When I turned my back they were sneaking more off the plate – yes, they were that good.

The other cookie that I made, early this morning, was biscotti.  This is a cookie that usually has a great deal of fat in it.  I borrowed some of the recipe from two friends that wrote a cookbook called “The Stocked Kitchen” (available on Amazon) and then put my own spin on the recipe.  It’s very versatile and if you like biscotti I think you will love this recipe.  Enjoy:)            Feel free to contact me 1lowfatdiva@gmail.com

Revamp Of Oatmeal Cookies

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 1/4 cups br. sugar

6 Tlb of Bluebonnet Lite

2 Tlb. yogurt

1/2 c white sugar

1/2 cup Egg Beaters

2 1/2 cups oats (I like quick)

1/2 – 1 cup of dates/cranberries/raisins  (if using dates find the chopped ones that are dusted with flour)

Oven 375 degrees

Whisk dry ingredients together.  Beat br. sugar, oleo and sugar until creamy.  Beat in eggs and yogurt.  Add dry ingredients.  Fold dates/cranberries/raisins in with spoon.  Chill dough for about 15 min.

Using a teaspoon drop onto a greased baking sheet.  Try to keep in rounded form not flattened.  Keep the dough not being used in the oven and bring out as you use it.  Bake 9-10 min. (depending on oven).

I was able to get 30 cookies out of the batch (should have gotten more) and if you follow this recipe without changes, each cookie is about 1.5 grm of fat.  Not bad!  But remember that doesn’t mean sit down and eat 6 🙂

 

 
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