Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

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.

maple-oatmeal-muffins-R119797-ss

 

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
 

Delicious Blueberry Sauce! September 13, 2013

Filed under: Breakfast — lowfatdiva @ 5:21 pm

Blueberries are still available here in the Mitten and even though the berries are smaller they actually have more taste!  Go to the Farmers Market and make a batch of this awesome blueberry sauce, then make a batch of pancakes and serve with the sauce on top!  Your mouth and stomach will thank you!!!!!    For comments/questions email ramona@lowfatdivablob.com

 

2   cups fresh blueberries
1/4  cup honey
1   teaspoon freshly grated lemon zest
2   tablespoons lemon juice

Stir blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.

NOTE:  I have switched things up and used lime juice and zest – very yummy!  This is also great on frozen yogurt as a topping!!!

 

blueberries

 

Gluten Free Blintzes September 6, 2013

Filed under: Appetizers & Drinks,Breakfast,Gluten Free — lowfatdiva @ 8:22 pm

I have another great recipe from our friends at Living Without.  This recipe is great because they gave examples of not only sweet blintzes but also a recipe for savory ones.  Don’t know what a blintze is?  Ahhhhh……..   blintzes are a delicious cross between crepes and pancakes. For a “sweet blintze, you can wrap them around a soft cheese filling (dairy-free, if desired).

To make it more savory or use it for breakfast just  fill them with mashed potatoes and cooked ground beef, along with your favorite seasonings.

Pam Spray
3 extra-large eggs , room temperature, lightly beaten
2 tablespoons unsalted butter or dairy-free alternative  melted and cooled
1 cup gluten-free all-purpose flour blend of choice, more  if needed
½ teaspoon xanthan gum
1½ cups milk of choice, room temperature, more if needed

Sweet Filling

2 cups thick dairy or dairy-free filling (such as sour cream,  ricotta cheese, Greek-style yogurt, cottage cheese
or combination)
1 tablespoon sugar or to taste
1 teaspoon ground cinnamon, optional

Savory Filling

2 cups mashed potatoes, seasoned to taste
¼ cup milk of choice

1. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grape seed or canola oil, and set aside.

2. In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth batter.

3. Heat prepared skillet over medium heat. Using a large ladle or spoon, place ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4. Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5. Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition.

6. In a medium-size bowl, mix filling ingredients of choice until well combined.

7. Preheat oven to 400°F.

8. To assemble blintzes, place one pancake flat on a plate. Place 2 to 3 tablespoons filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes.

9. Place rolled blintzes in preheated oven and bake for 10 minutes. (Alternatively, sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process.)

 

blintz

 

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!

 

Pina Colada Fruit Salad June 30, 2013

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.

Salad

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

 

June 2, 2013

Just received a great recipe for a gluten free coffee cake from our good friends “Living Without”.   I used Granny Smith apples for my fruit in the coffee  cake and it was really good.  My daughter liked it with peaches too.  Either way, it was a hit.  This moist coffee cake is delicious with a touch of cinnamon, fresh apples, nutmeg or whatever additions you choose. Not too sweet, it’s perfect for brunch and even dessert. It can be made with Egg Beaters but be sure to read the label because some egg replacements have gluten in them.

3 cups all-purpose flour blend of choice
1⅓ cups granulated sugar ( I used half brown sugar and half white)
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if in your flour blend)
½ teaspoon salt (omit if in your flour blend)
1⅓ cups milk of choice (I used no fat half & half but my daughter used almond milk so the cake was dairy free for her little one)
1/2 cup Egg Beaters or 2 large eggs
4 tablespoons canola oil or oil of choice
4 tablespoons unsweetened applesauce
1½ cups chopped fruit of your choice

Topping

4 tablespoons  all-purpose flour blend of choice
7 tablespoons brown sugar
2 tablespoons butter or dairy-free butter alternative
1 teaspoon ground cinnamon

1. Preheat oven to 350°F. Spray with Pam and dust with flour a 10-inch bundt pan or springform pan.

2. Sift together flour blend, granulated sugar, baking powder, cinnamon, baking soda, xanthan gum and salt into a large mixing bowl. Set aside.

3. In small bowl, whisk together milk, eggs, canola oil and applesauce.

4. Add wet ingredients to the dry ingredients and blend by hand with a large wooden spoon. Stir in chopped fruit of choice.

5. Transfer batter to prepared pan.

6. To make Topping, place 4 tablespoons flour blend, brown sugar, butter and cinnamon in a small bowl. Blend together with a fork until mixture just comes together but is still lumpy. Sprinkle over top of coffee cake batter.

7. Place pan on middle rack in preheated oven and bake 50 minutes to 1 hour or until an inserted toothpick comes out clean.

8. When done, remove from oven and let cool for 30 minutes in pan. Then invert pan onto cooling rack or plate to cool or remove rim if using springform pan and cool. Slice cake and serve with crumb topping on top.

 

gluten free coffee cake

 

 
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