Wednesday, May 9, 2018

Cheesecake Pudding


Yields:  4 servings (1/4 C. each )

Ingredients:

  • 1 cup plain fat-free Greek yogurt
  • 1 pkt sugar-free cheesecake pudding mix


Directions:

  1. Combine ingredients in a blender and puree until smooth.
  2. Refrigerate until ready to serve!


Nutritional Info. (1/4 c. serving)
Total Calories - 30
Total Protein - 7 gm
Total Carbs - <1 gm
Total fats - < 1 gm
          

Friday, April 20, 2018

Lemon Blueberry Pancakes


Yield:  4 pancakes
Ingredients:

  • 1 pkt (box) sugar-free lemon pudding
  • 1/3 C. all-purpose flour
  • 1/8 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/4 C. egg beater or egg white
  • 1/3 C. blueberries (fresh/frozen, thawed)
  • 1 C. water


Directions:

  1. Combine pudding, flour, cinnamon, and baking powder.
  2. Add egg, blueberries, and water to the dry ingredients. Stir until they are moistened.
  3. Coat a pan with cooking spray, and turn stove to medium heat.
  4. Spoon ¼ batter at a time onto the heated pan, cook until slightly brown, then flip to cook other side
  5. For thinner pancakes, make the batter by adding more water, 1 tbsp. at a time.


Nutritional Info. (1 pancake/serving)
Total Calories - 68
Total Carbs. - 11 gm
Total Protein - 5.5 gm
Total Fats - 0.25 gm

Tuesday, March 27, 2018

Peanut Powder Salad Dressing


Yields: 2 Tablespoons
Ingredients:

  •    2 tablespoons powdered peanuts
  •    1 tablespoon soy-sauce, low sodium
  •    1 tablespoon water
  •    1/8 tsp. garlic powder
  •    1/4 tsp. ground pepper
  •    1/4 tsp. chili sauce
  •    1 tsp. Splenda/brown sugar blend
  •    1/8 tsp. sesame oil


Directions:
Blend all ingredients well in a blender and serve.

Nutritional Info. (per 1 tablespoon)
Total Calories - 50
Total Carbs. - 7 gm/sugar - 5 gm
Total Protein - 3 gm
Total Fat - 2 gm