Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Shrimp BLT With Pesto Nayo July 29, 2013

Filed under: Gluten Free,Low Fat Products,Main Dishes & Sandwiches — lowfatdiva @ 5:08 pm

Not long ago I received an email from Kelsey Revens from PR 360.  She wanted to tell me about a new product called Nayonaise that she reps.  I was very excited after reading about the product because it was not only gluten free but also dairy free!  Yea on so many different levels.  As you know, first I needed to try the product as well as make some recipes with it before I passed the details along to you, my readers.

Well, I have to say I am happy to report, the product is everything they said it would be!  “Nayo is the perfect addition to summer salad recipes (with half the calories!)  Nasoya, recently perfected Nayonaise for a smoother, creamier texture and it now comes in new distinct varieties, original and Whipped.

Instead of making traditional potato salad or sandwiches with mayonnaise, choose Nayonaise. The entire line is eggless/vegan, gluten free, a good source of vitamin B12 and made from expeller pressed oil. Best of all, Nayo only has 40 calories per serving compared with 90 in an average serving of mayo”.

The company  also recently released “10 Ways To Nayonaise” sourcing blogger recipes for unique creations made using Nayo, which can be seen here http://www.prnewswire.com/news-releases/whats-vegan-versatile-and-delicious–nasoyas-nayonaise-vegan-sandwich-spread-serves-up-something-for-everyone-this-summer-212138941.html

I took one of our favorite recipes, Shrimp BLT and used the Nayo with my pesto to see how things worked out.  I also made some potato salad with it and my husband/friends could not tell the difference!  Everyone was really surprised when I told them about it.

Kelesey has been kind enough to offer up the opportunity to give away a couple of jars of Nayo.  So send your name and address to my email so I can enter your name into a drawing.     Enjoy!!!!!  ramona@lowfatdivablog.com 

Shrimp BLT with Nayo Pesto

8   slices turkey bacon
1/4  cup Nayonaise or Light Mayo of your choice
2   tablespoons fresh prepared basil pesto or use the dry mix
3/4  pound U.S. farm-raised large shrimp (about 20), shelled and deveined
Ciabatta, light whole-wheat bread or Sour Dough bread toasted
1   large tomato, thinly sliced

Romaine or Boston Lettuce

In a large nonstick skillet, cook the turkey bacon over medium-high heat until crisp, about 5 minutes. Drain

In a small measuring cup, mix together Nayonaise and 1 tablespoon of the pesto. Set aside.

Heat broiler. Place shrimp on a lightly sprayed  broiler pan, spray shrimp with Pam Olive Oil and brush/sprinkle with remaining 1 tablespoon pesto. Broil for 2 minutes per side. Remove to a plate and keep warm.

Spread each slice of toast with about 1-1/2 teaspoons of the pesto mayonnaise. Evenly distribute shrimp among 4 slices of the bread and top each with 2 slices of bacon, tomato and lettuce. Top each with the remaining bread slices.

IMAG0521                                                                      shrimp-blt-with-pesto-mayo-R131204-ss


Revised Lemonade Layer Cake

Filed under: Desserts — lowfatdiva @ 3:18 pm

I was at a gathering a few days ago and a woman asked me if I could help her revamp a cake recipe that she really liked but it was almost 10 grams of fat per serving – ouch!  After looking over the recipe, I found it was a pretty easy fix and I even gave her some more options  for the frosting.  I made the cake just to be sure it would all turn out and gave some to my mother in law who loves lemon and I even received a positive nod.    Enjoy!!!! For comments/questions email ramona@lowfatdivablog.com


1 box White Cake Mix

1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate

Make cake according to directions except you need to add at least 1 tablespoon of fresh grated lemon rind and 3 tablespoons of thawed lemonade concentrate in place of 3 tablespoons of water.

Bake according to directions for 2 – 8″ layer cakes.

While cake is baking prepare your frosting.  You can use the recipe I’m giving you or the alternate one at bottom of page.

2 tablespoons butter, softened
2 tablespoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces  low fat cream cheese (don’t use fat free, it just does not work for this frosting)
3 1/2 cups powdered sugar

In a large bowl add 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese)  beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.  The longer it sits the more the lemon flavor will come out.


Frosting Option 2

1 3 oz package of lemon pudding

1 small container of Lite Cool Whip – defrosted

1 cup no fat half & half

2 tablespoons fresh grated lemon peel

In a deep bowl mix pudding, lemon peel and no fat half & half with a whisk.  Once blended, let sit for a few minutes until it thickens.  Slowly add Cool Whip and fold until blended.  Apply the same as the frosting in the recipe above.




Lamb Burger Wraps July 22, 2013

Filed under: Appetizers & Drinks,Main Dishes & Sandwiches — lowfatdiva @ 11:49 am

I love lamb but I know that it’s quite high in fat so it’s something I don’t eat very often.  This past week it was so hot here in the mitten that I had to create ways to make dinner exciting without it being yet another salad 🙂  I re-worked a lamb burger recipe and instead of a bun (I didn’t have any at the time) I used a low fat tortilla wrapper.  It turned out quite yummy.    Enjoy!!! For comments/questions email ramona@lowfatdivablog.com


¼ cup Egg Beaters
3   tablespoons fine dry bread crumbs/Panko crushed
2   tablespoons snipped fresh oregano
2   cloves garlic, minced
1/2  teaspoon freshly ground pepper
1   pound lean ground lamb

Four  7- to 8-inch  low fat flour tortillas

1/3  cup prepared  black bean low fat humus
4   cups torn spinach or red-tipped leaf lettuce
1/4  cup low fat crumbled feta cheese
3   tablespoons sliced pitted kalamata olives


In a large bowl combine Egg Beaters, Panko bread crumbs, oregano, garlic, salt, pepper, and . Add lamb; mix but careful  not to over mix. Form into eight 4-inch-long logs.


Grill lamb on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until lamb is no longer pink, turning once .


Spread the tortillas with humus. Sprinkle with spinach or lettuce, feta cheese, and olives.  Place 2 lamb pieces, end to end, on each tortilla. Roll up, beginning with edge closest to lamb.  Cut in half




Gluten Free Whoopie Pies

Filed under: Gluten Free — lowfatdiva @ 11:32 am

This recipe from our friends at Living Without is a bit extensive but the end product is delicious!!!!!!  I know that you can freeze the two cookies of the whoopie and use them as you want to.  The filling does keep in frig for a bit, however you can use a variety of fillings for the cookies you keep in freezer.  Enjoy!!!


Whoppie Pies

Both Maine and Pennsylvania claim to have originated these cake-like “cookie pies,” which are legendary in New England. Make no mistake – this classic treat (re-created here without gluten, dairy or eggs) is pure indulgence. The cake is moist and the filling adds just enough sweetness to make these special cookies an all-time favorite of young and old alike. For variety, fill with your favorite dairy-free ice cream, pudding or whipped topping. If not serving immediately, wrap cookies individually in plastic wrap and refrigerate up to 5 days in an airtight container. These can be frozen but they should be thawed in the refrigerator before serving.

½ cup brown rice flour
¼ cup tapioca starch/flour
¼ cup coconut flour
¼ quinoa flour
¼ cup millet flour
½ cup unsweetened cocoa
½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon guar gum or xanthan gum
2 teaspoons instant coffee granules (decaffeinated is fine)
½ teaspoon salt
3 teaspoons egg replacer powder + 4 tablespoons water
½ cup vegetable palm shortening (or ¼ cup butter + ¼ cup vegetable shortening)
½ cup brown sugar
1½ teaspoons pure vanilla extract
1 cup coconut milk or milk of choice
2 tablespoons pure maple syrup or agave syrup

1. Place oven racks in center of oven. Preheat oven to 375 degrees F. Line 1 large cookie sheet or 2 small ones with parchment paper.

2. Combine flours, cocoa, baking soda, baking powder, guar gum, coffee granules and salt in a bowl and whisk to mix. Set aside.

3. In a small mixing bowl, add 3 teaspoons egg replacer plus 4 tablespoon water. Beat or whisk until frothy.

4. Pour egg replacer into a large mixing bowl and add vegetable shortening, brown sugar, vanilla, coconut milk and maple syrup. Beat on medium speed 2 minutes.

5. Add flour ingredients ½ cup at a time to insure no lumps appear, beating on low speed until all dry ingredients are combined. Then beat on medium speed 2 to 3 additional minutes or until batter is smooth.

6. Using a medium ice cream scoop, drop spoonfuls of dough onto prepared cookie sheet, spacing at least 3 inches apart. You should have 16 cookies.

7. Place in preheated oven and bake 10 to 12 minutes for 3-inch cookies, less time for smaller cookies. (Cookies are done when a toothpick inserted in center comes out clean.) Cool cookies completely.

8. To assemble whoopie pies, pair cooled cookies by size. Place flat side of 8 cookies up and spread a generous amount of filling on each. Top with the matching-size cookie to make a sandwich.

TIP: Gluten-free egg replacer is available from Ener-G Foods and Bob’s Red Mill.

Whoopie Pie Filling

If filling is too thick, add additional coconut milk, 1 teaspoon at a time, until desired consistency is reached. If too thin, add more sugar.

1¾ cups confectioners’ sugar, sifted
¼ cup palm shortening or margarine
2 tablespoons coconut milk
1¼ teaspoons pure vanilla extract

1. Combine confectioners’ sugar and shortening in a mixer bowl and beat on low speed.

2. Slowly add milk and vanilla. Increase speed and beat on medium until mixture gets fluffy. Then beat on high for 1 minute to increase volume of filling.

3. Store filling in the refrigerator until ready to make pies. It will get hard in refrigerator but will soften in minutes at room temperature.

TIP You can vary the filling by adding ¼ teaspoon of flavor extract, such as coconut, strawberry or raspberry. Always add vanilla first and then add the smaller amount of other flavor.


Gluten Free Italian Flatbread Sandwiches

Filed under: Gluten Free — lowfatdiva @ 11:21 am

Once again our friends at Living Without have shared a tasty gluten free recipe with us.  What I really like is they are also giving ideas on how to make it gluten free and dairy free!  A win, win if you have more than one diet restriction in your home.  Enjoy!!!


Cut flatbread in half horizontally for a hearty sandwich or slice it vertically in smaller pieces for lighter appetites.

4 halves Italian Flatbread, cut vertically to make small, narrow sandwiches or cut horizontally to make half sandwiches
4 tablespoons olive oil
1 cup Pecorino Romano Pesto or gluten-free prepared pesto
1 cup mayonnaise or egg-free substitute
4 thin slices cooked chicken breast
4 slices firm white cheese or dairy- free cheese replacement, optional
1 jar roasted red peppers, rinsed and sliced

1. Lightly brush slices of Italian Flatbread with olive oil.

2. In a small bowl, mix pesto and mayonnaise to make aioli. Spread pesto aioli on each slice of bread. Place chicken, cheese and red pepper over prepared bread.

3. Cover with remaining bread slice, cut to size and wrap with plastic wrap.

TIP For home-cooked chicken, pound one chicken breast until ¼-inch thick. Marinate for 2 hours in gluten-free Italian dressing. Remove from marinade and pat dry. In a large skillet, heat 1 tablespoon oil. Sauté chicken breast until tender, about 1 to 2 minutes on each side.



Grilled Potato Wedges

Filed under: Appetizers & Drinks,Soups & Veggies — lowfatdiva @ 11:10 am

It has been extremely warm here in the Mitten and cooking for many of us does not seem like a pleasant thing to do.  I find that if I grill, even that is hot!  However, when I do grill I want anything I’m preparing for that meal to go on the grill.  I have given you recipes for potato wedges that you can bake and with this idea it’s the same only on the grill.  Plus I love the lines you get on the potatoes!  I use Pam Olive Oil Spray when I”m coating the potatoes before I cook them.  Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

NOTE:  Make sure you heat your grill up to the temp for a couple of minutes to not only loosen up what ever was left on the grill so you can scrape easier but also to sterilize the grates.

Grilled Potato Wedges

1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 large russet potatoes, each cut into 8 wedges
2 tablespoons unsalted Blue Bonnet Lite or I Can’t Believe It’s Not Butter, melted
1 teaspoon Dijon mustard
1/4 cup minced fresh herbs, such as rosemary, thyme, chive, cilantro, and Italian parsley

Pam Olive Oil Cooking Spray

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a medium bowl add the potato wedges , spray them  with Pam Olive Oil generously, sprinkle with salt and pepper and toss to coat evenly.

Grill the potatoes over direct medium heat, with the lid closed as much as possible, until they are golden brown and quite tender, 8 to 10 minutes, turning occasionally. Transfer the potatoes back to the medium bowl.

In a small bowl mix the butter and mustard. Drizzle over the potatoes. Add the herbs and stir to coat the potatoes evenly. Serve warm.





Fresh Tomato Pesto Grilled Pizza July 15, 2013

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 5:33 pm

I actually have two recipes to share with you for this pizza idea.  Since store bought pesto is so high in fat I found a recipe to make it that is lower in fat and is also gluten free!  Right now fresh basil is readily available so make up a big batch and keep some on hand for not only this pizza but pasta or sandwiches – delish!

Homemade Basil Pesto

To prepare pesto, place 4 cups basil leaves and 2 garlic cloves in a food processor, and pulse 5 times or until coarsely chopped. With processor on, add  1/4 cup chicken broth, 1 tablespoon of fresh grated Parmesan, and 1 tablespoon olive oil through food chute; process until well-blended. Chill

Pam Olive Oil Cooking spray
2 tablespoons  pesto
1 cup shredded low fat provolone cheese
2 cups chopped Roma  tomatoes (about 2 large)
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced fresh basil

Chopped garlic

Pizza dough (I get mine from Sams Club as frozen dough balls so I can take them out and use as I need them)


Preheat oven or grill to 450°.

Spray crust with  Pam cooking spray.  Place crust on a baking sheet or pizza stone and bake at 450° for 8-10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border. Sprinkle some chopped garlic on top of the pesto.  Top with  cheese and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden. Sprinkle with basil.


NOTE:  Hidden Valley now has a Parmesan/Garlic spread that is quite low in fat and taste wonderful.  I also use this as a base for my pizza instead of the pesto.  Both are full of flavor and make a great pizza base.


Lose Weight By Eating

with Audrey Johns

%d bloggers like this: