Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Adult Ice Cream Sandwiches June 30, 2013

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 10:14 pm

These treats are so yummy it’s hard to only eat one but if you eat too many, you will be buzzing for hours because of the chocolate covered coffee beans!  I only add a few because even though they are coffee beans they are covered with dark chocolate and well we know what the fat content is like in chocolate 🙂  I also add just a bit of Irish Cream or Kahlua to my frozen yogurt too.   Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Blue Bunny Frozen Vanilla Bean Yogurt

Dark chocolate covered coffee beans  chopped

Low Fat dark chocolate wafers

Caramel topping

Remove frozen yogurt from freezer, scoop out enough for the amount of sandwiches you want to make.  When soft enough to stir in chopped chocolate covered coffee beans.  You can add a tablespoon or so of a thick creamy liquor if you choose.  Mix well and quickly spread on one cookie, top with the another cookie and place on cookie sheet.     Top each one with a chocolate-covered coffee bean.  Place in freezer quickly.  When cookies are firm, take out and wrap in plastic wrap.

Remove each cookie from freezer about 3-5 minutes before you serve or if you are like me just take them out of the freezer and eat one!  Although the pic shows caramel drizzled on them, I choose to eat mine without.  I just didn’t enjoy the sandwich with that extra stuff which was caramel topping mixed with more Irish Cream liquor and I liked being able to eat with my hands not with a fork!

ice cream sandwich



Pina Colada Fruit Salad

Filed under: Breakfast,Desserts,Gluten Free — lowfatdiva @ 9:57 pm

This salad is perfect for the holiday weekend coming up.  You can make it so anyone can eat it or you can add a little adult things to it 🙂  Either way it is delicious!  IF you are not a fan of coconut or pina colada flavor I have also made it using a moijto or Margarita juice mix.


1-1/2 cups green grapes1-1/2 cups seedless red grapes1-1/2 cups fresh blueberries
1-1/2 cups halved fresh strawberries1 can (8 ounces) pineapple chunks, drained1/2 cup fresh raspberries
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar ( I used less)1/2 cup pineapple-orange juice1/8 teaspoon almond extract
1/8 teaspoon coconut extract

In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving.  The longer you can let it sit the more flavor the salad will have, however be careful not to let really ripe fruit sit in all the mixture for too long or the fruit becomes soggy.

NOTE:  Yes, you can use some coconut rum in place of extract if adults will be the only ones eating the salad 🙂

fruit salad


Upside Down Mixed Berry Cake

Filed under: Desserts,Gluten Free — lowfatdiva @ 9:39 pm

When I first heard about this recipe I thought, oh this sounds really yummy and then I read some of the ingredients.  Marshmallows, gelatin, a cake mix………..hummmmm let’s say I was a bit skeptical.  But, I am usually adventurous so I wanted to try it since there were a lot of berries available right now.  So, cast aside your doubts and try this cake, it is really quite good and my husband felt it was a “twist on strawberry shortcake” were his words.  The best part of this recipe, besides being low in fat, is you can also make it with a gluten free cake!  A win, win situation for everyone.     Enjoy!!!!   For comments/questions email ramona@lowfatdivablog.com

Berry Cake
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
1 cup sliced fresh strawberries
1/4 cup sugar1 package (3 ounces) raspberry gelatin
1 package yellow cake mix (regular size) or Gluten Free Cake Mix
1/2 cup egg beaters1-1/4 cups water2 tablespoons canola oil
1-1/2 cups miniature marshmallows

Spray a  13×9-in. baking pan with Pam Butter Flavored Spray. Spread the  berries over the bottom of the pan; sprinkle with sugar and gelatin. In a large bowl combine the cake mix, the Egg Beaters, water and oil; beat on low speed for 30 seconds and then beat on medium for 2 minutes. Fold in marshmallows. Pour over top of the berries in the pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving platter. Refrigerate any leftovers if you have some 🙂

NOTE:  A friend of mine made this and she topped her cake with a bit of fresh mint leaves along with some whip topping.  I”m not a big mint fan so we opted for just the low fat whip cream!


Caribbean Salsa June 24, 2013

Filed under: Appetizers & Drinks — lowfatdiva @ 8:48 pm

I have made mango salsa for a few years but I was playing around with adding a big more to my mango salsa and came up with this.  I have used it on my fish tacos and it’s especially good on smoked fish tacos!  Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com


1 ripe mango, peeled and diced
1/2 cup diced fresh pineapple
1/2 cup diced papaya
1/4 cup minced red onion
1/2 teaspoon jerk seasoning
4 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper

I also add a bit of jalapeno for some extra zest 🙂

Combine all ingredients in glass bowl, mix well, cover and chill for at least 3 hours.



Glazed Strawberry Pie

Filed under: Desserts — lowfatdiva @ 8:12 pm

Ok, I know that last few posts have been pie but it just seems to be pie time!  My mom taught me how to make great crusts for pies and I always felt pretty proud of my crust making ability, that is until I chose to eat a more low fat diet, now not so much.  I have tried lots of ways to make a good crust that is still flaky and delicious but without using Crisco or lard, pie crusts are just not the same.  That is until one of my readers gave me a new recipe to try and  once you get the hang of things, it’s really pretty good.  If you have made a lot of pie crusts you will notice the consistency is quite different.    I would love to get your feedback on the crust.  Send comments/questions to ramona@lowfatdivablog.com

Glazed Strawberry Pie

Crust Pie

1 1/4 cups  all-purpose flour
1/4 teaspoon  salt
1/4 cup  fat-free milk (I use no fat half & half)
3 tablespoons  cooking oil
In a bowl stir together flour and salt. Combine milk and cooking oil. Add milk mixture all at once to flour mixture. Stir with a fork until dough forms; form into a ball. On a lightly floured surface slightly flatten dough. Roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired.

Bake in a 450 degree  oven for 10 to 12 minutes or until pastry is golden. Cool on a wire rack.

6 cups  strawberries
1 cup  water
1/4 cup  sugar
2 tablespoons  cornstarch
Few drops red food coloring
Fat-free frozen whipped dessert topping, thawed (optional)Place 1 cup of the strawberries and the water in a food processor bowl. Cover; process until smooth. Transfer to a small saucepan. Bring to boiling; simmer 2 minutes.

In a medium saucepan stir together sugar and cornstarch; stir in berry mixture. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in enough red food coloring to tint a rich red color. Cool to room temperature.

Fold remaining strawberries into cooled mixture; pour into pastry shell. Cover; chill for 3 to 4 hours. If desired, serve with whipped topping.



Key Lime Pie

Filed under: Desserts — lowfatdiva @ 7:45 pm

I love Key Lime Pie and I have found a few recipes that still have the great tart lime taste but a lot less fat.  When I’m in a hurry I will just buy a ready made graham cracker crust that has the lowest fat grams I can find or I make my own if time is not a factor.  This recipe is great for the warm summer days we are experiencing here in the Mitten because it’s tart and refreshing.    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

Key Lime Pie

1/2 cup Egg Beaters
1 egg yolk
1  can (14 oz.)  no fat sweetened condensed milk
1/2  cup fresh or bottled key lime juice or 1/2 cup lime juice
1-2  drops green food coloring (optional)
1  teaspoon grated lime peel
1 Keebler® Ready Crust® Graham Pie Crust

Key lime slices or lime slices (optional)

In large mixing bowl beat Egg Beaters and yolk with wire whisk until combined.

Gradually add milk to yolks, beating until combined. Add lime juice, food coloring (if desired) and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350 degrees  for 20 minutes or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours before cutting and serving.  This step is very important to the outcome of the pie.

key limeMy husband loves whip cream so I always have to spray some on his piece of pie 🙂


Eat This Not That

Filed under: Low Fat Diva Blog,Salads — lowfatdiva @ 3:14 pm

I know there are books out there with this title but I just love the saying so I “borrowed” it 🙂  I had a request from a reader about Cobb Salad and how to make it more low in fat.  She loves to eat them but knows with some of the ingredients on a Cobb Salad can really adds up in the fat content.

Here are a couple of quick tricks.  Use Skirt or Flank Steak, omit or cut the amount of avocados used, omit the yolk of the boiled egg and use only the white, use a low fat feta cheese or low fat blue instead of full fat and try out this dressing idea.

Remember to DRIZZLE a bit of the vinaigrette on not POUR it on.  A typical Cobb Salad can have as much as 37 grams of fat in it – ouch!

Dijon Vinaigrette
In a small bowl, combine 1/3 cup white balsamic vinegar or white wine vinegar; 1 teaspoon Dijon-style mustard; 1 clove garlic, minced; 1/2 teaspoon sugar; 1/4 teaspoon salt; and 1/4 teaspoon ground black pepper. Add 1/4 cup olive oil in a slow steady stream, whisking constantly.  This vinaigrette should be enough for lots of other salads not one serving!

Lose Weight By Eating

with Audrey Johns

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