Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

June 1, 2013

I started adding up the other day how many iced coffees I purchase in a week (especially if it’s super hot/muggy here in the Mitten).  Well when the dollars started adding up I knew it was time to find a way to make my own!  I”m going to share some recipes with you that are so delicious and easy to make that you will not purchase them out again – sorry coffee shops 🙂     Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

iced coffee

Yes, I added a bit of low fat whip cream and a smidgen of chocolate 🙂


Iced Coffee

1/2 cup ground espresso coffee or French roast coffee
1 teaspoon finely shredded orange peel
4 cups water
1-1/2 cups no fat half & half
3 tablespoons sugar
Ice cubes
Orange peel strips
1 teaspoon grated semisweet chocolate

Prepare coffee with shredded orange peel and water in a drip coffee maker or percolator according to manufacturer’s directions. Pour coffee into a heatproof pitcher; stir in sugar and no fat half & half. Chill at least 3 hours.
Fill 6 glasses with ice cubes; pour coffee mixture over ice. Garnish with orange peel strips and grated chocolate.  YUMMMMM

You can make any flavor you want, orange is what I had on hand.


Homemade Low Fat Coffee Creamer! May 14, 2013

One of my readers sent me a recipe to make homemade coffee creamer,wahoo!  However, as you know me I can’t leave anything alone, I have to see if I can make it a bit “better”.  Here is my version of low fat homemade coffee creamer and it is awesome!!!!  I find I actually use less than traditional fat free creamer.   Enjoy!!!!

Homemade Coffee Creamer – Over 2 Dozen Flavor Varieties!

Whatever flavor of creamer you want, would like to make, you start off with the same basic ‘base’ recipe.

14oz sweetened  no fat condensed milk
1 3/4 cup no fat half & half

Mix the ingredients together well. I like to add them to a mason jar and shake it like crazy.

French Vanilla Creamer:

2 teaspoons vanilla extract

Vanilla Bean Coffee Creamer
2 teaspoons vanilla bean paste (Beanilla is the best)

2-3 tablespoons chocolate syrup
(1 tsp vanilla extract, optional but helps intensify the flavor – I use Beanilla powder)

Chocolate Almond
1 tablespoon cocoa powder
1 teaspoon almond extract
Vanilla Caramel
2 tablespoons caramel ice cream topping
2 teaspoons vanilla extract/Beanilla

Chocolate Raspberry
2 teaspoons cocoa powder
2 tablespoons raspberry syrup

Irish Cream
2 tablespoons chocolate syrup
1 teaspoon instant coffee/espresso
2 teaspoons vanilla extract
1 teaspoon almond extract

2 teaspoons coconut extract


How Much Is Too Much May 10, 2013

Filed under: Low Fat Diva Blog — lowfatdiva @ 9:44 am

Recently I was not only asking my friends but also myself (yes, I do talk to myself occasionally), how much is to much?  Blogging I mean.  How often do I post  new recipes from The Diva?  Once a day?  Once a week? Three times a week?  How much?

In an era  where we are inundated with robo calls, spam emails, junk  texting and a host of other techy stuff, how much is really too much?

Please take 1 minute (I timed it and you can type a single line of text in 1 minute) and let me know your thoughts on this, how much is too much for you?


The Low Fat Diva 🙂


Being A Mom April 30, 2013

Filed under: Low Fat Diva Blog — lowfatdiva @ 5:04 pm

I’m in my kitchen preparing dinner when behind me I hear this conversation “Mom, my belly hurts”. My daughter replies “Have you pooped today”.  Oh my, is this a momism?  You know what I mean, the things our mom’s said to us when we were young (“keep rolling your eyes like that and they will get stuck”), we said it to our daughters and now they are saying it to their children?

How about role reversal, have you caught yourself doing this; instead of mom saying things to us as a child we are now saying to our moms “pick up your feet when you walk or you will stub your toe and fall forward” or “Mom, do you really need the TV up that loud”? …Ouch – sound familiar

Whether you are a new mom, empty nest mom or an elderly mom you should take pride in being one.  Children are our legacy and there are so many things that we can pass onto them, not just “ momisms”.  Pass on time, by taking the time to share family history, trade secret recipes, your favorite subject in school or your first date.  The laundry will wait and so will the cleaning, but your children do not wait to grow up which results in them moving out of the house to go forward as they start their own lives.

Celebrate being a mom/grandma this month by making brunch with some of the delicious recipes I’m going to share with you.  Better yet, have your daughter (s) or granddaughter (s) help you in the kitchen so you can make memories together.  Enjoy!!!  For tasty recipes all month long be sure to check out my blog site lowfatdivablog.com or see updates for recipes on my face book page Low Fat Diva


The New Balance Bars April 9, 2013

A couple of weeks back I wrote on my face book page that I had an email from a young woman named Bristol who was a representative from Balance Bars.  OMG, I think I found a new best friend (sorry Angry Orchards)!  Bristol told me that she wanted me to try some of the new bars Balance was introducing and I told her I would be happy to.  Well never did I think I would be able to say all of these words together, low fat, Gluten Free and has a divine taste!!!

Bristol sent me three new bars, a dark chocolate coconut, dark chocolate peanut and dark chocolate crunch.  I will admit I was skeptic at first because you don’t often see a gluten free bar that is also low in fat and taste good, but these bars proved to me it’s possible.  The bars have 13 grams of protein, only 180 calories, 6 grams of fat and no cholesterol!  It’s a great nutritional energy bar that I would feel very comfortable eating for a breakfast on the go or for a mid morning snack after I work out.  I even gave some to my 82-year-old mom after she was at Tamarc (a health/fitness facility) and she ate half the bar before she knew it.

Bristol also sent me these very interesting facts about the new Balance Bars; In time for Earth Month, Balance Bar Company, maker of one of America’s original nutrition energy bars, is excited to share the new Balance Bar Dark line – the first nutrition bar line on the market to bear the well-respected Rainforest Alliance Certified™ seal.

Available in three decadent flavors all featuring a dark chocolate coating – Dark Chocolate Crunch, Dark Chocolate Coconut and Dark Chocolate Peanut – the Rainforest Alliance certification assures consumers that our cocoa beans are grown on sustainably managed farms that protect people and their surrounding ecosystems of water, soil and wildlife.

The new Balance Bar Dark bars are high in protein, certified gluten free, an excellent source of antioxidants (Vitamins A, C, E), certified kosher dairy and contain 4 grams of fiber per serving. As with all Balance Bar products, the new Dark line follows the 40-30-30 nutrition principle – a proven formula developed by scientists to help stabilize blood sugar levels that represents the caloric ratio the body needs to enjoy lasting balanced energy and satisfy hunger for longer; 40% of total calories from carbs, 30% from quality protein and 30% from dietary fat.


I highly recommend you give these bars a try and you should be able to find them in most stores by the rest of the nutritional bars.

Bristol has informed me there is a contest give away going on and I will be giving you details about that on my face book page, Low Fat Diva.

Thanks to Bristol and to the company for asking me to try out their new Balance Bars!  Delish!!!!!  For comments/questions please email ramona@lowfatdivablog.com



The Vegetable With A Bad Rap! March 2, 2013

Did you know that potatoes are classified as a vegetable?  Many people think of a potato as something that is starchy, tastes flat (until you douse it with seasoning or butter) and not all that healthy.  That misconception can be true, depending how the potatoes are prepared.  For the most part potatoes are low in fat and when boiled they contain vitamin C, iron, potassium and zinc.  What gets a potato in trouble is when we deep fry them, cook them in a pan with lots of grease or prepare the ever popular “stuffed/loaded” baked potato.

Over a billion people worldwide who eat potatoes and it’s actually the third most important food crop, just behind rice.  In some countries, potatoes are eaten three times a day – breakfast, lunch and dinner.  Most countries eat potatoes that are fresh but in America we have them available frozen and dehydrated.  We can bake, boil, roast, fry and mashed potatoes or add them to copious amounts of recipes.  The trick is to know which type of potato is the right one for the application we are using it for.    Here is a list of seven common potatoes that are quite accessible and what they are best used for.

Yellow – mashed, baked, roasting or frying (very flavorful)

Red – steaming, roasted, scalloped or in salads

Russet – baking ( this type of potato is very high in starch)

White – mashed, boiled, roasting or au gratin

Fingerlings – baking, roasting, boiling (a bit more expensive but a great potato to make a meal look “special”)

Blue – steaming, baking, boiling (really fun for kids of all ages because they are blue all the way through with a light taste)

Sweet Potato – boil or bake.  Don’t peel until after you cook them, the flavor will be more intense.

I want to share a delicious recipe that I use for appetizers, because you can eat them at room temp or I use them when I grill beef tenderloin.  They can be a two bite size or you can use a little bit bigger potato, it just depends on your mood.  Not only are these stuffed potatoes low in fat but the inside filling is creamy and rich with garlic.   I use Laughing Cow Garlic Spice wedges and blend in low fat cream cheese.

All month long you will find some great potato recipes that will have you rethinking your opinion about potatoes.   Enjoy!!    For comments/questions please email ramona@lowfatdivablog.com

Creamy Herb Stuffed Mini Potatoes

1 pound of red / blue or small yellow potatoes

8 oz of cheese mixture (using Laughing Cow or other low fat soft cheese mixed with low fat cream cheese)  room temp

Boil potatoes until slightly firm.  Drain and cool.  Slice potatoes in half.  Gently using a small scoop or measuring teaspoon, scoop out 1/3 of potato insides.  If you potato halves don’t sit upright carefully cut a slice of the bottom of the half.  Spray lightly with Pam Olive Oil.  Bake in oven at 350 until slightly browned (depending on your oven, check in 8-10 min.)  Cool to room temp

Place your cheese mixture in a freezer zip lock bag (less likely to break).  Squeeze down to one corner and cut just a bit of the bag so you can push the cheese mixture through the hole.  Pipe cheese mixture into potato half.

If you are not going to serve right away, place in frig but bring out before you sever them to get the potatoes to room temp.  Sprinkle with cilantro, parsley or fresh grated Parmesan.  Place them on your serving tray.

These stuffed potatoes are good for you, low in fat and very filling!  Kids will love them too 🙂

Another cheese you can stuff the mini potatoes with is Laughing Cow Tomato Basil  or Weight Watchers Jalapeño and you can always add your own herbs to no fat cream cheese to create a spicy mix of your own!

potato 1




What’s The Difference Between Soft-Ball And Hard-Ball? February 21, 2013

Filed under: Low Fat Diva Blog — lowfatdiva @ 9:15 pm

No, we are not talking base ball because then I would have no clue, I’m talking the difference as it relates to candy.  Some people are afraid to make certain candy because it requires a candy thermometer and terminology they are not accustomed to.  Hopefully some of the questions you have will be answered and fears put to rest.

Soft –Ball Stage is when a sugar mixture reaches 235-240 degrees.  At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.  Candies like fondant, fudge or pralines are cooked to this stage.

Hard-Ball Stage refers to a specific temperature range when cooking sugar syrups and occurs when the temperature reaches 250-265 degrees. If you doubt your thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure. The ball will be quite sticky to the touch.  Marshmallow, nougat or rock candy are some examples for this temperature.

If you go too far and your temperature reaches 300-310 degrees you will be at the Hard-Crack stage This is a temperature you would need for sea foam, toffee or nut brittle.

Here are some pictures of good candy thermometers.  The type is just personal preference.

candy tstat  candy 3


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