Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Bourbon Hamburgers May 31, 2013

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 10:01 am
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I just made these on a whim last night and they were fantastic!  I had some venison burger thawed out and I would not have changed a thing with the recipe.  If you do not care for venison burger then use a very lean cut of burger (no more than 8 grams in a 4 oz patty).  All the alcohol is cooked out but the blending of flavors is wonderful and they are perfect for the warm weekend we are to have here in the Mitten.  Enjoy!!!!  For comments/questions email ramona@gmail.com

Bourbon Burgers

1 teaspoon  instant coffee crystals

1 teaspoon  unsweetened cocoa powder

3/4 teaspoon  chili powder

1/8 teaspoon  salt

1 tablespoon garlic

1 tablespoon  whiskey/bourbon or water

1 pound  ground venison

4 ciabiatta rolls or kaiser rolls toasted

In a medium bowl, combine coffee crystals, cocoa powder, chili powder, garlic and salt . Stir in whiskey or water. Add venison; mix being careful to not over mix. Shape into four 1/2-inch-thick patties.

Grill to your likeness, let set off heat for 5 minutes to retain juices.

Top with  tomato slice, red onion, and/or pickles. Add bun tops. No need for katsup .



Maple Bacon Biscuits May 20, 2013

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 11:05 am

I’m sure when you first read the title of this recipe or you read the face book post you probably thought I went off the deep end or at least went of the reservation!  But alas I did not.  What I did was take an awesome recipe and make it a bit lower in fat but the biscuits still  had wonderful flavor!  I chose to use Pioneer Biscuit Mix but you can use what ever your favorite mix is.  You follow the typical recipe but add just a couple of things to get the maple, bacon flavor.

When you are adding the liquid they require, replace some of that with 1/4 cup of good maple syrup.  Just before the biscuits are totally  mixed  together (be sure not to over mix or they will be tough), f0ld in some turkey bacon bits or other bacon bits by Oscar Mayer (I gave these a great review in one of my earlier blogs).

Roll out the biscuits and cut with a thick round 2″-2.5″ cookie cutter.  Bake according to directions on box.  As the biscuits bake make a maple glaze to brush on the biscuits when them come out of the oven.  Be sure to serve warm, although they warm up nicely for eating later.  I omitted the glaze and used them for BLT’s and my husband was a very happy man!

1/2 cup powdered sugar
1/4 cup maple syrup
1/2 teaspoon vanilla extract



Lemon Blueberry Bread

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 10:15 am
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It’s hard to believe after the very long winter and then cold, wet spring we have had here in the Mitten, it’s finally spring which actually feels a bit more like the beginning of summer.  Not only because it warmed up quickly but also because there is fresh asparagus everywhere.  I have even tried some asparagus bread that was made by one of my readers grandma.  It was intriguing but just didn’t hit the taste I wanted so I started going through some of my quick bread recipes and remembered I had this one.

Blueberries and fresh strawberries will be here before we know if so this bread recipe will be used a lot.  But for right now, I will use some “shipped in” blueberries.  Have fun with the recipe and enjoy!!!   For comments/questions email ramona@lowfatdivablog.com

Lemon Blueberry Bread

1 1/2 cups + 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt or plain Greek yogurt
1 cup sugar
2/3 cup Egg Beaters
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/3 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

Lemon Syrup

1/3 cup freshly squeezed lemon juice
1/3 cup sugar

Lemon Glaze:
1 cups confectioners’ sugar, sifted
2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350. Spray bottom and sides of one 9 x 5-inch loaf pan and  dust with flour, tapping out excess.
In a medium bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, whisk together the yogurt, sugar, Egg Beaters, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 10 minutes before removing loaf to a wire rack.  Place some wax paper below the racks.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.

Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

NOTE:  You do not need to use the entire amount of lemon glaze or lemon syrup.  The amount is a personal preference.  I find sometimes its good to make the exact way the first time so you know how it should turn out and then tweak the next time 🙂



Homemade Low Fat Coffee Creamer! May 14, 2013

One of my readers sent me a recipe to make homemade coffee creamer,wahoo!  However, as you know me I can’t leave anything alone, I have to see if I can make it a bit “better”.  Here is my version of low fat homemade coffee creamer and it is awesome!!!!  I find I actually use less than traditional fat free creamer.   Enjoy!!!!

Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Whatever flavor of creamer you want, would like to make, you start off with the same basic ‘base’ recipe.

14oz sweetened  no fat condensed milk
1 3/4 cup no fat half & half

Mix the ingredients together well. I like to add them to a mason jar and shake it like crazy.

French Vanilla Creamer:

2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste (Beanilla is the best)

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional but helps intensify the flavor – I use Beanilla powder)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract/Beanilla

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee/espresso
2 teaspoons vanilla extract
1 teaspoon almond extract

2 teaspoons coconut extract


Grown Up Rice Krispies

Filed under: Desserts — lowfatdiva @ 9:39 pm

Sometimes it’s OK to “alter” a childhood favorite that has been around for ever!  I’m talking about Rice Krispies.  I have altered the original recipe for these cookies to be lower in fat but still have an out of this world taste.  You may have to actually hide these from your family 🙂    Enjoy!!!! For comments/questions email        ramona@lowfatdivablog.com

1/3 cup I Cant Believe It’s Not Butter

6 cups mini marshmallows

2/3 cup caramel sauce

2 tablespoons dark Karo syrup

½ teaspoon vanilla extract

5 cups Rice Krispies

3 cups Cocoa Krispies

1 cup semi sweet chocolate chips/chunks

Preheat oven to 325 degrees. Spray with Butter Flavored Pam  a 9 x 13-inch baking pan.

Melt butter in large, heavy-bottomed saucepan over medium heat. Add marshmallows, stirring constantly until melted and smooth, 4 to 5 minutes. Remove from heat and stir in caramel sauce, corn syrup, and vanilla. Stir in Rice Krispies and Cocoa Krispies until thoroughly coated and well combined.

Scoop mixture into prepared pan. Spray Pam onto hands and firmly pat into an even layer. Sprinkle chocolate chips over top. Place in oven until chocolate is slightly melted and able to spread; about 2 minutes. Remove from oven and spread chocolate evenly over top. Let cool for 2 hours or longer. Cut into bars. – YUMMMM


I think I could do a whole section on just versions of Rice Krispies!!!!



How Much Is Too Much May 10, 2013

Filed under: Low Fat Diva Blog — lowfatdiva @ 9:44 am

Recently I was not only asking my friends but also myself (yes, I do talk to myself occasionally), how much is to much?  Blogging I mean.  How often do I post  new recipes from The Diva?  Once a day?  Once a week? Three times a week?  How much?

In an era  where we are inundated with robo calls, spam emails, junk  texting and a host of other techy stuff, how much is really too much?

Please take 1 minute (I timed it and you can type a single line of text in 1 minute) and let me know your thoughts on this, how much is too much for you?


The Low Fat Diva 🙂


Mini Quiche May 7, 2013

Filed under: Breakfast,Gluten Free — lowfatdiva @ 11:59 am

I love to make these mini Quiche because both the little girls love them.  My daughter will make them for dinner also because they are fast and easy!  Again this is a recipe that you can change up with different meats if you choose to.  Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
Pam Olive Oil spray
8 ounces sliced mushrooms ( I use a variety of mushrooms)
1/4 cup sliced scallions
1/4 cup shredded Swiss cheese – use a low fat version like Jarlsberg
1 teaspoon freshly ground pepper
1 cup Egg Beaters
2 egg whites
3/4 cup no fat half & half

  1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray
  2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Spray the pan with Pam. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. Whisk Egg Beaters, egg whites and no fat half & half in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the Quiche out onto the rack. Turn upright and let cool for 7 minutes. Serve

mini quiche


Lose Weight By Eating

with Audrey Johns

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