Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Toasted Oatmeal, Maple Muffins October 22, 2013

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 4:00 pm

I learned a trick with oatmeal when my husband was making beer one day.  He wanted to make an oatmeal  breakfast stout but was not sure what he wanted to do with the oatmeal to get the flavor he was after.  I suggested he “toast” the oatmeal before he added it to his wort.  I got out a frying pan and we put the oatmeal in the pan and just dry roasted it for a few minutes until it browned a bit and the oatmeal flavor really came around!  Great trick and now I use it in my baking too.  Try it with this muffin recipe and you can really taste the difference.   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com


1   cup quick-cooking or regular rolled oats
1/2  cup no fat half & half
1   cup all-purpose flour
2   teaspoons baking powder
1/4  teaspoon salt
1/4  teaspoon ground cinnamon
3/4  cup pure maple syrup
1/4  cup butter, melted
¼ cup Egg Beaters
1/4  cup chopped pecans


Grease twelve 2-1/2-inch muffin cups or line with paper bake cups.  In a medium bowl, combine oats and no fat half & half; let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture.

Stir maple syrup, melted butter and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle with chopped pecans. Bake in a 400 degree by oven for 15 to 18 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Remove from muffin cups; serve warm.

NOTE:  If you choose to “toast” your oats, do so before you add them to the no fat half & half.



Fall Vegetable Curry

Filed under: Gluten Free,Main Dishes & Sandwiches,Soups & Veggies — lowfatdiva @ 3:35 pm

I like the flavor of curry (in small amounts) but my husband is not such a great fan so when I make this recipe I do not use the entire amount (calls for 1-2 teaspoons, I use one).  I also like put the vegetable mixture over cooked rice or soba rice noodles – Delish!  You can also put most any vegetables in you have right now but I choose these because they are a good fall find right now.   Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com

1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
1-2 teaspoons  curry powder (depending on taste preference)
1/2 cup vegetable broth
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained or you can use fresh chopped Roma
2 tablespoons chopped fresh cilantro

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 2 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve over cooked Jasmine rice or soba rice noodles.

NOTE:  you can make it a bit more Thai flavored if you want by putting green curry paste in the recipe instead of the powder.

fall vegetable curry


Cupcakes For Breakfast! October 8, 2013

Filed under: Bread & Muffins,Breakfast — lowfatdiva @ 1:37 pm

Yes, you read the post heading correct, cupcakes for breakfast!  I have used this same technique with an egg and potato mixture but not with pancake batter.  I made them for my granddaughters and they thought they were great and even take them to school.  I have modified the original recipe (as most of you know I would) .  Try these delicious cupcakes out and let me know what varieties you make.   Enjoy !!!! Ramona@lowfatdivablog.com 

6 slices  Turkey Bacon

4 cups prepared pancake batter

1/2 cup fresh/frozen blueberries

8 ounces mascarpone cheese

1 cup powdered sugar

2 tablespoons maple syrup

Heat oven to 350°F. Spray  muffin pan with Pam Butter Flavored cooking spray ; set aside. Cook turkey bacon as specified on the package. Crumble and set aside.

Gently fold blueberries into pancake batter and pour into muffin cups filling about ¾ full. Bake 12 minutes.  In medium bowl, combine mascarpone cheese, powdered sugar and maple syrup. Stir well to combine and set aside.

Remove cupcakes from oven and cool on rack, about 10 minutes. Frost cupcakes with icing and top with crumbled bacon.

This recipe is a great way to get your kids/family involved in cooking.  Sprinkling the tops of the “cupcakes” with bacon is probably one fo the best parts 🙂
turkey bacon cupcake

Gluten Free Apple Tart October 5, 2013

Filed under: Desserts,Gluten Free — lowfatdiva @ 2:11 pm

I have told you about this great product that I found last fall called Chebe, it’s a mix that I used to make my daughter some cheese biscuits and they were outstanding!  I personally have not been able to find any mixes other than the cheddar cheese biscuit mix in my area here in the Mitten.  However I have gone on line and discovered they have four mixes and look fantastic!!!  Here is the link  http://www.vitacost.com/chebe-cinnamon-roll-mix-gluten-free?csrc=GPF-PA-697301100470&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=697301100470&ci_src=17588969&ci_sku=697301100470&gclid=CPmcoqLu_7kCFXRp7AodxwQAfg

The price on the mixes is better than I get in the store but I have not checked out shipping yet 🙂  IF you find the mixes, they sent me this terrific recipe for an Apple Tart that looks divine and since it’s apple season here in the Mitten I wanted to share it with you.    Enjoy!!!!

If you have found the mixes in a store/on line, please drop me a note and let me know so I can share the information.   ramona@lowfatdivablog.com

Gluten Free Apple Tart


1 – 7.5 ounce package of Chebe Cinnamon Roll Mix
3 tablespoons vegetable oil
2 large eggs
2 tablespoons milk or water
6 large apples (about 3 pounds) peeled, cored and sliced into ½ – ¾ inch slices – Granny Smith are one of the best to use
Juice of 1 lemon
1 cup light brown sugar, packed
½ teaspoon kosher or sea salt
1 tablespoon unsalted butter, melted

Caramel Sauce

¼ cup light brown sugar, packed
¼ cup heavy cream
1 tiny pinch kosher or sea salt
1 tablespoon unsalted butter


Preheat oven to 375 degrees. Lightly spray an 11” tart pan with a removable bottom with non-stick cooking spray. Line a baking sheet with foil.

Combine the Cinnamon Roll Mix, eggs, 3 tablespoons oil and water (or milk) in a mixing bowl. Stir to combine the ingredients. Pour the dough out on a clean work surface and knead until smooth, 1 – 2 minutes. Place a piece of waxed or parchment paper on a work surface, top with the dough and them another piece of waxed or parchment paper. Roll into a 13 inch circle. Gently transfer the dough to the prepared tart pan. Wrap a sheet of foil around the outside of the tart pan. This will keep your oven clean as the caramel tends to seep out while the tart is baking.

Put the sliced apples in a large mixing bowl and squeeze the lemon juice in. Toss to coat. Add the brown sugar and salt. Mix until the apples are completely coated with the brown sugar. Arrange the apples in a circle around the outer edge of the pan overlapping each other slightly. Continue to arrange the apples in concentric circles working toward the center of the pan. Make sure the apples fit snuggly. Pour the juices accumulated in the bowl over the apples and drizzle on the melted butter. Bake for 55 to 65 minutes or until the apples are tender when pierced with a knife. Check the tart after 35 minutes, once the crust and the tips of the apple slices have browned lay a sheet of foil over the top of the tart and continue baking. Let tart cool in the pan for 10 minutes then remove the foil and outer ring of the tart pan and continue cooling on a wire rack. If the tart cools too much before removing the outer ring of the pan, the caramel will harden making it difficult to get the tart out of the pan. If this happens simply put the tart in a warm oven (300 degrees) for 5 minutes and it should come right out. While the tart cools make the caramel sauce.

Caramel Sauce

In a small sauce pan over medium heat, bring all the caramel sauce ingredients to a boil. Stir to dissolve the brown sugar. Continue cooking until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Let the sauce cool slightly then drizzle on top of the tart.

Serve the tart warm or at room temperature.



Lose Weight By Eating

with Audrey Johns

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