Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Peanut Butter Krispie Brownie January 28, 2014

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 6:50 pm


These look great right?  Chocolate anything, right?  Well, they look great but when I first saw the recipe I knew I would not be able to share it or even make the recipe as it was originally written because it was way to full of fat. BUT I wanted to see if the idea would work in a lower fat version and it did – yeah!!!  I was sent the original recipe by a food blogger (who I think found it from Lindsay of Love & Olive Oil)  The first pic is from that original recipe, the bottom pic is my version 🙂   They look a bit different but I bet the taste is still the same )  This would be a fun treat to take to a Superbowl party.      Enjoy!!!!

Krispie Topping:

1 1/2 cups semisweet chocolate chips
1 1/4 cups Better n’ Peanut Butter
1 tablespoon butter
1 1/2 cups crisp rice cereal

2 boxes  of No Pudge coffee flavored brownie mix
prepare brownie mixes  according to package but  stir in 1/2 cup mini dark chocolate chips.  Pour batter into  a 9×13 pan that has been lined with foil and lightly sprayed with Pam.
Bake for about 25-30 minutes or until brownies are mostly done. Remove from oven and sprinkle 1/2 cup chopped mini peanut butter cups and  1/4 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more.  Transfer pan to wire rack to cool.
To prepare topping, combine 1 1/2 cups chocolate chips, Better n’ Peanut Butter, and butter in a pan. Heat on stove  stirring until  everything is melted and smooth. Add rice cereal and toss to coat. Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving.
“Brownies will keep, refrigerated in an airtight container, for up to 1 week”.

An Update! December 8, 2013

Filed under: Diva's Brew-ha,Low Fat Diva Blog — lowfatdiva @ 5:50 pm

I know some of you have been wondering what on earth has happened and why you have not been notified of any new recipes.  No, I have not left the low fat life style and I have not run off to join a circus………yet 🙂  I have had some family issues to deal with and I have been working on a new project that I”m very excited about!!!

The name of the project is Hopps Diva.  I make a Beer Sorbet that is  95% dairy free and made with craft beer (mainly our homebrew but I have used some of the beer from local breweries).  The flavors that I have been working on are Maple Nut, Bacon Salted Caramel, Peanut Butter, Coconut, Dark Chocolate Cherry, Rocky Road and Pumpkin.

I will not be sharing the recipes with you – sorry- I am working towards making this into a business.  So far I have given out hundreds of samples to people in breweries, special events, fund raisers and some of the sorbet even took flight on an air plane!  I hope someday real soon you will be able to go into your local brewery and purchase a “flight” of Diva’s Frozen Hopps!

I’m also making Homemade Beer Marshmallows and Beer Doughnuts!  They  are so delish 🙂  I am able to sell the marshmallows at markets and through the mail although I’m still trying to get some breweries interested in giving them out to customers with their bill.

Wish me luck!!!


Sausge And Rice September 18, 2013

Filed under: Low Fat Diva Blog,Main Dishes & Sandwiches — lowfatdiva @ 2:51 pm

I have been so busy playing with beer ice cream recipes that I “forgot” I had to feed my husband last night 🙂  He usually bikes on Tuesdays night so I have some time to figure it out but unfortunate for me his biking buddy didn’t show again so when 6:30 rolled around and he gave me the look of “what’s for dinner” , needless to say I was scrambling!  No, he was not interested in just sampling out the new beer ice cream flavors  – bummer!

Anyway, I had some orzo in the pantry, a bag of baby spinach that was almost beyond it’s point of being fresh and some turkey sausage I was going to use for meat balls.  Hummmm.  Well, here is what became of my stuff and it was good stuff because we ate all of it.  Enjoy!!!

6 ounces hot turkey Italian sausage, casings removed or any lean turkey sausage you may have
5 garlic cloves, thinly sliced
1  package fresh baby spinach
1/4 cup freshly grated  Parmigiano-Reggiano cheese

Make orzo according to directions (4 servings) be sure to cook to al dente’
Heat a large skillet over medium-high heat. Spray with Pam Olive Oil. Add sausage and cook 4 minutes or until sausage is browned, stirring to crumble. Add garlic; cook 30 seconds, stirring constantly be care full not to “burn” your garlic or it will have a very bitter taste. Add spinach; cook 30 seconds or until spinach begins to wilt, tossing constantly. Stir in orzo; cook 1 minute or until heated. Sprinkle with cheese.



Garlic Tomato Jam September 9, 2013

Filed under: Gluten Free,Low Fat Diva Blog,Soups & Veggies — lowfatdiva @ 2:59 pm

I have posted a recipe in the past for tomato jam but recently someone sent me a new recipe that had a different twist to it and the jam is delicious!!!!   This recipe is a lot quicker than my original one which is another reason that I like it 😉   Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com


Tomato-Garlic Jam
2 medium tomatoes ( I like Roma)
¼ cup sugar
juice of 2 limes
½ cup finely chopped red bell pepper
5 garlic cloves, minced
1 small Thai red chili pepper, minced, or ¼ teaspoon chili flakes (this gives it just a bit of a kick)
2 tablespoons fish sauce,

Peel tomatoes by slicing a small X in the base of each tomato. Place tomatoes in a pot of boiling water for 30 to 45 seconds or until skin loosens. Remove tomatoes with a slotted spoon and slip skins off when cool enough to handle. Chop tomatoes.

To make tomato-garlic jam, combine sugar and lime juice in a small saucepan. Warm over medium heat until sugar dissolves. Add tomatoes, red bell pepper, garlic and chili pepper. Bring to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture has reduced by about half. Stir in fish sauce (if using) and allow to cool to room temperature.


NOTE:  The longer the jam has to sit the better the flavors blend.  I also like to bring it out of frig so that it’s room temp when I put it on my burger.  Weather you use turkey, beef or a combination of meat for your burger, this jam is great on all of them!!!


tomato jam          tomato jam 2


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



Eat This Not That June 24, 2013

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!

Basil Butter June 17, 2013

Filed under: Low Fat Diva Blog — lowfatdiva @ 3:19 pm

Some of the herbs in my container gardens are producing quite nicely and I have a bit more basil than I can use.   As my mind was trying to come up with some creative ways to use more of my basil, I saw a recipe for pesto and came up with an idea for basil butter (I know one has nothing to do with the other 🙂 )

You can use the basil butter to make a low fat garlic bread or you can use it on pizza crust or even stir into some warm pasta – Delish!    Enjoy!!!! For comments/questions email ramona@lowfatdivablog.com

Basil Butter

3/4 cup fresh basil leaves
2 tablespoons butter, softened (I used I Can’t Believe It’s Not Butter)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 garlic cloves, minced

Place everything in a small food processor and pulse until combined and smooth.    Store in frig until ready to use.


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