Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Gluten Free Peanut Butter Cookies August 26, 2013

Filed under: Gluten Free — lowfatdiva @ 1:16 pm

When you start to read the recipe for these cookies you will be amazed they only have 5 ingredients and flour is not one of them.  I don’t mean to confuse you but there is not flour of any kind in the cookies but they are some of the best tasting cookies you will ever taste – look out Pillsbury 🙂  My mom found these cookies and made them for my daughter but we had to sample them to see how they were and I can’t believe I gave my daughter the rest of the plate (minus about 6)!  Yes, they were that good!  Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

Gluten Free Peanut Butter Cookies

1 cup peanut butter (can use Better n’ Peanut Butter)

1 cup sugar

1 egg or 1/4 cup Egg Beaters

1 teaspoon vanilla

1/2 cup chopped peanuts

Preheat oven to 325 degrees

Mix sugar, peanut butter, egg and vanilla until well blended.

Form into a 1 tablespoon balls and place on parchment paper lined cookie sheet.  Flatten with a fork making a cross pattern.  Sprinkle with crushed peanuts.

Bake 10-12 minutes (depending on oven) or until light brown.  Cool for 2 minutes on pan before you remove them to a rack to finish cooling  important so the cookie can set up.

peanut butter cookie GF

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Raspberry Muffins With Lemon!

Filed under: Bread & Muffins — lowfatdiva @ 12:10 pm

I have been learning to experiment and enjoy the mixture of flavors I have not had before,, like raspberry and lemon.  I have already tried blueberry and lime so I thought what the heck, let’s go for raspberry and lemon.  These muffins are delightful!  They are rich and so tasty.  I hope you enjoy them as much as I do.  Remember when ever you are making “quick bread” and muffins are in that category, do not over mix them or the bread/muffin will become tough.    Enjoy!!!!!

Raspberry Muffins With Lemon

1 lemon
1/2 cup sugar
1 cup nonfat buttermilk,
1/4 cup canola oil
3 tablespoons vanilla low fat yogurt or you can use low fat sour cream
¼ cup Egg Beaters
1 teaspoon vanilla extract or use dry Beanilla
1 cup pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh  raspberries
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.

Use a zester/microplane to remove the  zest from the lemon . Combine the zest and sugar and mix well.    Add buttermilk, oil, Egg Beaters and vanilla and mix until well blended.
Combine pastry flour, all-purpose flour, baking powder, baking soda and salt in a large bowl and whisk it together. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

lemon raspberry

 

Gluten Free Pumpernickel (faux) Rye Bread August 20, 2013

Filed under: Gluten Free — lowfatdiva @ 1:57 pm

A few months ago I found this fantastic mix at the grocery store for my daughter who is gluten free.  The company is Chebe and the mix was for cheese biscuits.  Well this company sends me the best recipes now and I’m so excited to share this one with all my readers who are gluten intolerant.  It’s for a Pumpernickel (faux) Rye Bread!    Enjoy!!!!  For comments/questions email me ramona@lowfatdivablog.com

 

3 Cups Chebe All Purpose mix (approx. equal to 2 boxes)

4 Eggs

4 Tbs Oil

4 Tbs Coconut Flour

1/3 Cup Molasses

3 Tbs cocoa powder (less for light rye, this adds color)

1 Tbs caraway seed (more for stronger rye flavor, less for lighter)

2/3 cup milk (add slowly until dough is soft like play dough, but not sticky)

 Recipe courtesy of Toni Nelson

Directions

Simply put all ingredients in a bowl and mix until a soft dough forms. I use my kitchen-aid with the dough hook, but kneading would work just fine too. Roll and knead into a loaf shape. Place in greased bread pan. Slice tip of loaf lightly with a knife. Brush with milk. Bake at 350 for 1 hour 25 minutes. Ovens vary, so keep an eye on it. It will be firm when pushing on top of loaf. Let cool and then slice and enjoy. Can be softened in the microwave by wrapping slices in paper towels if an untoasted bread is desired.

 

Makes 1 loafpumpernickel-rye-bread.png

 

Gluten Free Chocolate Torte! August 15, 2013

Filed under: Gluten Free — lowfatdiva @ 5:59 pm

I was just sent a great, tasty and super awesome dessert from Living Without!  This cake is out of this world.  I know my daughter is super pumped to have me make it soon!  Enjoy!!!!!

 

chocolate_torte_e1

 

With berries in the batter, filling and on top, this torte packs a triple raspberry punch. It’s the perfect dessert for a special celebration or to impress guests at your next dinner party. Tortes are traditionally served as very thin wedges. To serve, cut the torte down the middle; then cut into 1- to 2-inch slices. This recipe can be made egg free with good results.

2½ cups fresh raspberries or 1 (14-ounce) bag frozen
raspberries, thawed
1 cup rice milk or milk of choice, very warm
1 tablespoon cider vinegar
3 cups gluten-free Pastry Flour Blend
1 cup unsweetened cocoa powder
1 tablespoon + 1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
2 large eggs or egg replacement*
⅔ cup canola oil or vegetable oil
2 cups sugar or organic evaporated cane juice
2 teaspoons pure vanilla extract
1 (12-ounce) jar seedless raspberry jam, fruit sweetened
1 cup Vanilla Buttercream Frosting, for filling
6 cups Vanilla Buttercream Frosting,
for frosting
1 cup fresh raspberries, for filling
and decoration
-Grated chocolate, optional

1. Grease two 9-inch cake pans and dust with gluten-free flour. Preheat oven to 350° F.

2. Place 2½ cups fresh or thawed raspberries in a food processor or blender and process until smooth. Strain mixture through a fine mesh sieve, discarding seeds. You should have 1 cup puree. Set aside.

3. Combine warm milk and vinegar. Set aside.

4. On a piece of waxed paper, sift together Pastry Flour Blend, cocoa powder, baking soda, salt and xanthan gum. Set aside.

5. In the bowl of an electric mixer, beat eggs, oil and sugar at medium-high speed for 3 minutes.

6. Add milk mixture, raspberry puree and vanilla extract to egg mixture and mix for 1 minute.

7. Add sifted dry ingredients to wet ingredients in mixer and blend on low speed just to mix. Then increase speed to medium and mix for 2 minutes. Scrape down sides of bowl and mix for an additional 30 seconds.

8. Spoon batter equally into two prepared cake pans. Place in preheated oven and bake for 40 to 55 minutes. Cake is done when an inserted toothpick comes out clean. (Time will vary depending on oven and pan size). Remove from oven and cool cake in pans for 20 minutes. Then turn cakes out of the pans onto a wire rack to cool completely before frosting.

9. To assemble and decorate torte, cut each layer with a knife horizontally to create a total of 4 layers. Place the bottom layer on a flat cake plate or on a 9-inch cardboard circle. Spoon half the jam onto the layer, spreading evenly to cover.

10. Place 1 cup Vanilla Buttercream Frosting in a small bowl and add 8 to 10 raspberries. Blend together with a spoon until berries break up and are mixed into the frosting.

11. Place the next cake layer on the torte. Spoon all the raspberry frosting onto this layer, spreading evenly over the surface. (Alternatively, reserve some frosting for decoration. Add the next layer of cake and spread the remaining jam over it. Place the final cake layer on the torte, top side up.

12. Frost torte with Vanilla Buttercream Frosting. To finish, pipe a border of raspberry frosting  around the base of the torte. Then pipe rosettes around the top of the torte, placing a fresh raspberry on top of each rosette. For a final touch, sprinkle shaved chocolate lightly over the top of the torte, if desired.

 

Fruit Salsa August 14, 2013

Filed under: Appetizers & Drinks,Breakfast,Desserts — lowfatdiva @ 2:12 pm

I was recently told by my oldest granddaughter that “everyone loves to dip”, ok, well maybe kids love to dip but it did give me an idea.  I like salsa and like homemade or fresh the best.  I know the little girls will eat tomato salsa as long as it’s not too spicy and they do definitely like to “dip”.

Well all this dipping talk made me want to create another version of salsa that kids and adults alike could “dip” into.  Is do occasionally put mango in my salsa but I wanted to make the entire salsa out of fruit.  This is the recipe I want to share with you.  Please remember you can use any combination of fruit you want but be sure to use fruits that are firm so the salsa does not become too mushy.  You can use any preserve instead of the marmalade but jam does not work all that well.    Enjoy!!!  For  comments/questions email ramona@lowfatdivablog.com

IMAG0549

Fruit Salsa

1 large Granny Smith or other tart apple

6-8  firm strawberries (depending on size)

2 large firm peaches

2-3 tablespoons orange marmalade

Zest of 1 lime

Fresh lime juice

Pita bread

Low Fat Flour Tortillas

Mixture of brown sugar and cinnamon

Chop strawberries into fine pieces and do the same with peaches.  Chop apple.  Combine all the fruit.  Zest 1 small lime and squeeze ½ of the lime of it’s juice.  Add 2 tablespoons of orange marmalade to start with and add more if need be.  You want to be able to taste all the fruits.  The apple acts like the “onion” of the salsa.  Cover bowl and place in frig.

Cut all the tortillas or pita bread into triangle shaped pieces (half, then half those section and then half those sections)  Spray lightly with butter flavored Pam.  Lightly sprinkle with a mixture of brown sugar and cinnamon.

Place on baking sheet and put in 325 degree oven for about 7-8 minutes or until crisp.

Remove chips from oven and let cool.  Remove fruit salsa from frig and dip!

NOTE:  You can also use the combination of 2 cups fresh blueberries (smashed), 1 Granny Smith apple and 3 apricots. Always be sure the fruits you are using are firm! Use lime zest and juice no matter what fruit combination you use.  Blueberries are also good with kiwi.  You can put this on top of pancakes, waffles or even bake it into the pancakes.  I served the salsa with yogurt on top and everyone loved that too!

 

Quick Sorbet August 8, 2013

Filed under: Desserts — lowfatdiva @ 9:26 pm

My husband was out for a mountain bike ride with his friends and decided it would be a great idea to bring them back to our cottage for lunch.  He sent me a text and said they would all be there in the early afternoon………………………..ok?  What could I say……….sure, no problem.  Well I had things for a lunch but not for a dessert and then I remembered a trick someone had taught me a few years back about making some quick sorbet.  I ran to the store to find what I needed and the guests were dazzled by the sorbet.  I had some flour tortillas so I toasted them on the grill with a little brown sugar, cinnamon and we had a fresh and tasty dessert!    Enjoy!!!!      For comments/questions email ramona@lowfatdivablog.com

sherbet

 

1 (12-ounce) package frozen mango chunks (about 2 1/2 cups)
1 cup frozen pineapple chunks
1 (6-ounce) carton lemon low-fat yogurt (such as Yoplait Lemon Burst)
1 teaspoon grated lime rind

Remove mango and pineapple from freezer; let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).

NOTE:  I do like to freeze mine for a bit because it’s too soft for me otherwise.  If you do not like the flavors in the recipe, you can see how easy it would be to substitute other frozen fruits especially since frozen mango is not always easy to find.  I have made a blueberry batch along with the pineapple, added some lime zest and it was wonderful!!!

 

Gluten Free Chocolate Zucchini Cake

Filed under: Gluten Free — lowfatdiva @ 9:05 pm

zucchini

Do you have lots of these sitting on your counter or in your frig from your garden or maybe people are just dropping off to you because they have more than enough?  By this time in the summer most of us have eaten or created numerous ways to eat the zucchini we have been given.  I for one do not make zucchini bread because I have not found a recipe that is low in fat and still has good taste!  However, our friends at Living Without have sent me a wonderful recipe for a gluten free chocolate zucchini cake that is just marvelous.  You can make this dairy free also with just a quick substitution of milk.  Delish.  Enjoy!!!!!  For comments/questions email ramona@lowfatdivablog.com

 

Gluten Free Chocolate Zucchini Cake

½ cup white rice flour
¾ cup sorghum flour
½ cup tapioca starch/flour
1 tablespoon baking powder
1 teaspoon xanthan gum
½ teaspoon ground cinnamon, optional
1 pinch ground cloves, optional
¼ teaspoon salt
2 large eggs
½ cup honey or agavé nectar
⅓ cup non-hydrogenated vegetable shortening  or coconut oil
½ tablespoon pure vanilla extract
¾ cup milk of choice (vanilla-flavored rice, soy or almond) or fruit juice
1½ cups (5.3 ounces) chocolate chips or chopped semisweet chocolate
Grated zest of 1 orange or 1 teaspoon dried orange zest
1¼ cups grated zucchini

1. Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan.

2. Combine flours, tapioca starch, baking powder, xanthan gum, cinnamon, cloves and salt in a large mixing bowl. Set aside.

3. Add eggs, honey, shortening and vanilla. Blend well. Set aside

4. In a medium saucepan, heat milk to just under a boil. Pour it over chocolate and stir until melted and smooth.

5. Add chocolate and egg mixture to flour mixture. Add orange zest and stir well to form a smooth batter. Stir in grated zucchini.

6. Pour batter into prepared cake pan. Bake in preheated oven for about 40 minutes or until a toothpick inserted in center comes out clean.

7. Allow cake to cool for 30 minutes before removing from pan. Turn cake onto a large plate and frost.

 

 
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