1 cup Unsweetened almond milk (or low fat milk of choice) 1/2
cup Vanilla low fat Greek yogurt (or mashed banana, or pumpkin) 2 tbs Unsweetened cocoa powder (or more, to taste) 1/8 tsp Salt 2 tbs Baking stevia 1 cup Old fashioned oats 1/4 cup Carrington Farms Coconut Protein powder
This recipe makes 2 servings: 1 large banana (frozen) * 1
cup vanilla low - fat yogurt 1/2 cup skim milk 2 TB.
Not exact matches
1 c all - purpose flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp sugar 1 c
low - fat buttermilk 1 tsp
vanilla extract 3/4
cup strawberries, chopped
2/3
cup pureed peaches 1 teaspoon baking soda 5 tablespoons unsalted butter 1/4
cup low fat
vanilla yogurt 3/4
cup brown sugar 2 large eggs 2/3 + 1/4
cup whole wheat white flour 1/3
cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon
vanilla bean paste 3 tablespoons poppy seeds.
3 tablespoons unsalted butter, melted 1 tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4
cup brown sugar 1
cup pumpkin puree 2 tablespoons
low fat
vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2
cup whole wheat white flour 1/3
cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4
cup 1 % milk
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and
vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on
low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a
vanilla bean
Add pinch of salt and
vanilla extract, then gradually add powdered sugar (about a
cup at a time), mixing on
low speed until completely incorporated.
Pin It Ingredients: 6 ounces
low fat cream cheese, softened 1/3
cup plain non-fat Greek yogurt 1/3
cup milk 1/3 -1 / 2
cup powdered sugar 1 teaspoon
vanilla extract 1/2 pint fresh strawberries 1/3
cup graham crackers 1 tablespoon brown sugar 1... Continue Reading →
On
low speed, beat in
vanilla and 3 1/2
cups powdered sugar until mixed; beat on medium speed until fluffy.
1 1/3
cups whole wheat white flour 2/3
cup wheat germ 1 teaspoon baking soda 1/4 teaspoon salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2
cup 1 % milk 1/2
cup low fat
vanilla yogurt 1/3
cup cane sugar 1/4
cup molasses
Turn the mixer on
low and drizzle in 1/4
cup of the milk mixture and
vanilla.
Cake: 1 3/4
cups all purpose flour 3/4
cup natural unsweetened cocoa powder (not Dutch Process) 1
cup granulated sugar 3/4
cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or sea salt 1/2
cup neutral - flavored oil (I use canola) 2 large eggs, room temperature 2 teaspoons pure
vanilla extract 1
cup buttermilk (
low fat is fine) * 1
cup strong, hot coffee (decaf is fine)
1 1/4
cups whole wheat white flour 1/2
cup wheat germ 1/4
cup cocoa powder 1 tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4
cup 1 % milk 1/2
cup brown sugar 1/2
cup low fat
vanilla yogurt 1/2
cup unsweetened applesauce 1/4
cup canola oil 2 teaspoons orange zest 1 teaspoon
vanilla
- To a large bowl, add the 1 1/4
cups brown sugar, the granulated sugar, the eggs and the
vanilla, and with a hand mixer, beat those ingredients on
low for about 2 minutes until fluffy; next, add in the melted butter, and continue to mix for another 30 seconds or so, until incorporated.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster sugar 2 teaspoons
vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1
vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1
cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and
vanilla (seeds and bean) in a saucepan over
low heat and cook until just comes to a boil.
Turn the mixer down to
low speed and carefully beat in 2
cups of powdered sugar and the
vanilla.
Add remaining 1/2
cup + 2 tablespoons milk alternative, warm water, oil,
vanilla and egg replacer and beat on medium -
low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
Gingerbread Hot Cocoa 4
cups milk 1/2
cup cocoa powder 1/4
cup brown sugar 1/4
cup white sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 1/2 teaspoon
vanilla extract 1/4 teaspoon sea salt whipped cream for topping In a medium saucepan over
low heat, heat milk.
Serves 1 2 tablespoons dark chocolate, chopped 1 teaspoon unsalted butter 1
cup milk 3 green cardamom pods, crushed with the back of a knife 1/2 teaspoon
vanilla In a small saucepan, heat milk and cardamom pods over medium -
low heat.
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain
low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of
vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
-- 2 large, firm apples (Cooking Light recommends Pink Lady or Honeycrisp)-- Cooking spray — 4 tablespoons brown sugar, divided — 2 1/2 tablespoons butter, melted and divided — 3/4 teaspoon ground cinnamon, divided — 2 tablespoons old - fashioned rolled oats — 1 teaspoon all - purpose flour — 1/4 teaspoon kosher salt — 1 1/2
cups low - fat
vanilla ice cream
2/3
Cup Sugar 1/2
Cup Softened Unsalted Butter (1 Stick) 2 Large Eggs 1 Teaspoon
Vanilla 2 1/4 Cups All - purpose Flour 1 Teaspoon Baking Powder 1/2 Teaspoon Baking Soda 1 Teaspoon Cinnamon 1 (8 Ounce) Container Plain or
Vanilla Low Fat Yogurt 2 Cups Peeled And Finely Chopped Apples
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching sugar intake) 1 teaspoon
vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness
vanilla would work) Toppings:
Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
1 large ripe mango, peeled, pitted and cubed 1 large ripe mango, peeled, pitted and pureed 3
cups low - fat
vanilla yogurt 6 tablespoons
low - fat granola
Serves 1 Time: 2 Minutes Ingredients: - 3/4
Cup of
low - fat
vanilla yogurt (I like Siggi's or Fage)- 1/2
Cup of fresh or frozen blueberries - 1 Tbs of ground flaxseed
vanilla and while mixing at
low speed, gradually add 1
cup sugar and cocoa powder, mix well to incorporate.
Whole Wheat Pumpkin Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 2 teaspoons ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon table salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 egg, beaten 3/4
cup packed dark brown sugar or sucanat 3/4
cup low - fat plain yogurt 3/4
cup canned pure pumpkin 3 tablespoon canola or safflower oil 1 1/2 teaspoons pure
vanilla 1/2
cup chopped toasted walnuts or pecans
Serving Size: 1 recipe Calories per serving: 145 Fat per serving: 5 grams Coconut Flour Pancakes (Gluten Free / Grain Free /
Low Carb /
Low Calorie / High Protein) Ingredients * 2 egg whites * 1/4
cup coconut flour * 1/2
cup almond milk * 1 teaspoon
vanilla * 1/2 teaspoon baking powder * 1/8 teaspoon salt * 1/8 teaspoon cinnamon * stevia (I use 1 - 2 packets.)
For the cake: 9 ounces (2
cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3
cups sugar 1 teaspoon
vanilla extract 3 large eggs, at room temperature 1
cup plain,
low - fat yogurt 1/2
cup fresh cranberries, chopped
Clean Eating Green Smoothie Credit @dashingdish (check out her blog) 2
cups Fresh spinach 1/4 medium Banana 1/4
cup Strawberries, diced (about 3 - 4 berries) 1/2
cup Low fat cottage cheese 1 1/4
cup Vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop) 1 - 3 pkts Packets of stevia or sweetener of choice (or to taste) 5 - 10 Ice cubes (more or less depending on how thick you like it) 1/2 -1
cup Water (again, alter according to desired thickness of shake) 1 You can not taste the cottage cheese at all, it makes for a creamy protein packed shake!
Mini Chocolate Muffins: 1 1/2
cups all purpose flour 1/2
cup cocoa powder 2 teaspoon instant coffee powder (optional) 1
cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2
cup desiccated coconut 3/4
cup milk (
low fat is ok) 1/2
cup vegetable oil 1 teaspoon
vanilla extract 2 teaspoon apple cider vinegar
Creamy Chia Popsicles Recipe: 2 1/2
cups almond milk 1/4 tsp
vanilla extract 1/2
cup sucanat 1/2
cup chia seeds Recipe Directions: In a small pot on
low heat add sucanat and almond milk until sucanat dissolves, add
vanilla extract and let cool.
In step 2, you should add in 1
cup of milk (which is the
lower amount listed in the range) along with the
vanilla and then the butter or oil.
Whole Wheat Fresh Blueberry Muffins 1 1/2
cups whole wheat flour 1 1/2 teaspoons baking powder 1/2 teaspoon table salt 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 egg, beaten 1/3
cup packed dark brown sugar or sucanat 3/4
cup unsweetened applesauce 1/2
cup low - fat plain yogurt 3 tablespoons canola or safflower oil 1 teaspoon pure
vanilla 1
cup fresh blueberries
Filling: 3/4
cups organic sugar 3/4
cups milk (I used raw milk; you can use whole or
low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon
vanilla extract pinch of sea salt 1 1/2
cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2
cup organic blueberries
183g (3/4
cup) Egg Whites 96g (1/2
cup) Granulated Erythritol (i use
low calorie sugar for cook / baking) 14g (1 tbs) Grapeseed Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp
Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1
cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4
cup) Brown Rice Flour 32g (1/4
cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs) Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
Add
vanilla extract, coconut extract and powdered sugar (1
cup at a time) and blend on
low speed until combined.
1 pkg Nasoya ® Organic Silken Tofu 1 pkg (16 oz)
low - fat cream cheese 3/4
cup sugar 2 eggs 4 tsp grated lemon zest 2 tbsp fresh lemon juice 1/2 tsp
vanilla extract 1 (9 - inch) graham cracker crust
Pumpkin Spice Smoothies Recipe 1/2
cup pure pumpkin puree (canned or homemade) 1/4
cup full fat or
low - fat plain Greek yogurt 3/4
cup almond milk 1 medium ripe banana 2 tablespoons pure maple syrup 1/4 teaspoon ground cinnamon Dash ground ginger 1/2 teaspoon pure
vanilla 1
cup ice cubes
2
cups whole wheat pastry flour 3/4
cup unrefined sugar, you can use honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons ground cinnamon 3
cups rolled oats 1 1/2
cups dried cranberries 2
cups low - fat milk 1/2
cup olive oil 2 teaspoons
vanilla extract 2 eggs 1
cup boiling water
Take 1/3
cup of oatmeal (not instant), 1/3
cup of
low - fat (one percent, no salt added) cottage cheese and 3 egg whites combined with your sweetener of choice, 1 teaspoon of
vanilla, 1 or 2 packets of stevia or a quarter scoop of
vanilla protein powder if you really need that extra protein boost.
By: Lara Ingredients 2
cups coconut milk 2/3
cup chia seeds 1 tbsp matcha powder 1/2 tsp
vanilla extract Square bars for decoration Instructions Place coconut milk, matcha powder and
vanilla extract into a saucepan, and warm over
low heat for 3 to 5 minutes.
1
cup 1 % milk 3 Earl Grey teabags 1 1/3
cups whole wheat white flour 2/3
cup wheat germ 1/2
cup cane sugar 1 tablespoon baking powder 2 teaspoons Meyer lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 tablespoons unsalted butter, melted and cooled 2 tablespoons
low fat
vanilla yogurt 1 teaspoon Meyer lemon juice 1 egg, lightly beaten
In a small sauce pan, place the 1/4
cup (60 mL) of the almond milk, cream, sweetener,
vanilla and a dash of salt on the stove and bring it up to a point just below a very
low simmer.
Add egg, milk, oil,
vanilla, and 1/4
cup water; mix on medium -
low speed until smooth and combined, about 3 minutes.
Place coconut cream concentrate, almond butter, 1/4
cup coconut oil, salt,
vanilla, and honey in a small saucepan and heat over
low heat, stirring constantly, until melted and smooth.
1/2
cup almond meal 1
cup all - purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Zest of one lemon 1 1/4
cups sugar 1
cup plain whole or
low - fat yogurt (not Greek) 3 eggs 1/2 teaspoon
vanilla 1/2
cup vegetable oil
shredded coconut 1/2
cup low fat coconut milk 1/2
cup low fat
vanilla yogurt Instructions Blend -LSB-...]
Stir together 2
cups milk, chopped Mexican chocolate, and
vanilla extract in a saucepan over
low heat until chocolate melts and mixture is smooth.