Rich, Thick, Creamy and Guilt-Free Chocolate Frosting

You might have read my post the other day when I finally came up with, imo, the best "diet" frosting out there.  You would never ever know it was low cal/low carb.  If you want to check it out, click here.

My mission today was to make a chocolate frosting that is just as good as its vanilla counterpart.  I think I came up with a good one.  Here's what you need:

Oops!  I forgot the Stevia...don't forget the Stevia!

1 small box instant sugar free chocolate pudding mix
1 C 1% milk
2 C lite whipped cream
1 Tbsp unsweetened cocoa powder
1 1/2 Tbsp Stevia

Mix together pudding mix, milk, cocoa powder and Stevia.  Whip until it's thick.  Mix in the whipped cream until well blended, smooth and creamy.  That's it!

The recipe will cover one 9x13 cake, and 1 serving is 3 Tablespoons.  For each serving there are:  35 calories, 5.3g carbs and 1.4g protein.  Pretty dang good compared to a store bought canister of Betty Crocker or Pillsbury frosting.  Cover and keep in the refrigerator.

My family really likes it a lot, and I hope yours will too!

Until next time,
Lisa
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Perfect Thick and Rich Vanilla Frosting That's Low Cal But You'd Never Know It

Eureka!!!  I am so excited!  If you've been reading my blog you know that I have a thing for the diet soda cakes (here and here) and that I've been having a hard time finding a recipe anywhere that was a suitable replacement for plain vanilla frosting.  I have been unsuccessful.  Nothing has worked out very well.

What's the solution when you can't find a suitable recipe?  Make one yourself, of course!  So I created my own concoction that is thick enough, has a great vanilla flavor and is creamy and decadently delicious.  And, it's super easy peasy!  (You know I like that part!)  All you need is:

Oops!  Don't forget the vanilla!

1 small box instant sugar free vanilla pudding mix (see *note)
2 C lite whipped cream
1 C 1% milk
1/2 tsp vanilla

*Note:  I used Wal-Mart brand sugar free french vanilla instant pudding mix, and I really like the flavor it has.  I also made a batch using Jell-O brand sugar free fat free vanilla instant pudding mix, and it was a little less vibrant.  If you use a plain vanilla flavor you might consider adding a Tablespoon of Stevia to the mix to give it a little sweet spring in its step.

All you do is mix the milk, vanilla and pudding mix together until it gets thick.  Then whisk in the whipped cream until it is well blended and creamy.

This frosting is different from other pudding frostings I have found because the trick that I came up with is using less milk than the box calls for and adding a splash of vanilla.  When you make the pudding by the box directions, the frosting does not have the right consistency or texture.  I decided to make the pudding thicker by adding in less milk and then finding just the right amount of whipped cream to get the right balance between thickness, fluffiness, taste and texture.  And I did it!

On top of that, it makes an amazing fruit dip!!! (click on pic for a larger view)

The best part?  The nutritional stats!  This recipe will frost one 9x13 cake.  For a 3 Tablespoon serving there are only 32 calories!!!  Can you believe that?!  Compare that to just 2 Tablespoons of Betty Crocker Vanilla Frosting.  That has 140 calories---over 100 more calories than my recipe.  Isn't that amazing?  My frosting has just 5g carbs per 3 Tablespoon serving.   Betty Crocker has 23g carbs per serving of only 2 Tablespoons.  I think it's pretty obvious the benefits in nutrition my recipe has over store bought frosting.

As I've mentioned, I've experimented with quite a few frosting recipes and mixtures.  My oldest daughter, 17, is quite finicky.  She has not liked a single one of them, and has been preferring to have her cake naked rather than have any topping.  Well, she tasted this one and exclaimed, "Delicioso!" and gave me a big thumbs up.  Woohoo!  And, I served it to one of my husband's friends last night and he thought it was excellent too.  This one definitely passes muster for imitation vanilla frosting.  You've really got try this one!  (Cover and keep in the refrigerator.)

Happy Indulgence (but don't go overboard!)
Lisa
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happyfairylove@live.com

Caramel Grapes?! They Taste Just Like Miniature Caramel Apples!

So since I can't sit and munch on a sticky, chewy caramel apple this fall, I couldn't resist trying out this great idea I saw on Pinterest.  Caramel grapes!  I know, right?  Grapes???  Yes!  Don't let that throw you.  If you want to experience the taste of a caramel apple, but don't want to be strapped with all the calories and carbs, you've got to try these.  These little cuties will take away your craving for the fall-time treat with much less damage to the waistline and glucose levels.  It's very easy.  A little time consuming, but I had my daughter help and it went much faster.

All you need are large green seedless grapes, 1 C caramel chips, 1 C salted peanuts, 2 Tbsp whipping cream or heavy cream and toothpicks.  I didn't know what caramel "chips" were, but they were right in the Halloween candy section.  They are little tiny caramel balls specifically for melting and making caramel apples with.  I'm sure that regular caramels would work too.  They just may take longer to melt than the little bits.

First, I chopped up the peanuts to small bits using my very handy Ninja Express Chop.  Then, put the caramel chips and cream in a little pot on medium heat and stir a lot until they are melted.  Then just turn the burner down to 1 while you are dipping the grapes.  All you do is put the toothpick in the grape, swirl it around in the melted caramel and then dip in the peanuts. 

What a fun fall party idea, isn't it?  Make sure your peanuts are salted.  The salty taste mixed with the sweet richness of the caramel is to die for.  Three grapes is approximately 140 calories (be careful!!!), and 15.2g carbs.  These aren't exactly "healthy", but like I said, it's better than sitting down with a whole caramel and peanut covered apple.  Fun, fun party idea!  Just be strict with yourself and limit how many you eat.

Lisa
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happyfairylove@live.com

Spinach Dip With All the Taste and None of the Fat (recipe, pics)

One of the things that is always requested of me when we go to get-togethers is my delicious spinach dip.  It's like it's some gourmet thing that is too difficult for other people to make and they have to wait for me to come over to give it to them.  lol.  It's really so easy.  You know me...it has to be easy!

My kids really love it, and lately they have been asking me to make it again.  I decided to "healthify" this recipe, and I was a little concerned that taking out the fat would compromise the taste.  But it didn't.  It tastes just as good as the full fat version.

I considered trying it with plain yogurt, as I've heard some people use that in place of sour cream.  However, I used plain yogurt in a similar dip the other day and I truly hated it.  It looked gorgeous in presentation, but the taste was "ick"!  Plain yogurt, in my opinion, is no substitute at all for sour cream.  I decided to try fat free sour cream instead.  And you know what?  It works!  I mixed up a batch, and the kids didn't even know that I made a switch on them.

Here's what you need:  Very basic!

16 oz fat free sour cream
1 packet powdered ranch dip mix
10 oz package spinach, thawed with all the water squeezed out and torn apart
5 green onions, finely chopped (I only had 4, but more would have been better)

Put everything into a bowl and mix together.  Simple!!!  It is best to let it chill in refrigerator for a while before serving so that the flavors have time to meld.  Serve with vegetables, crackers, pita chips, crusty bread, etc.

The nutritional information for  1/4 C is 58.6 calories, .7g fat, .13g saturated fat, .2g polyunsaturated fat, .3g monounsaturated fat, 560mg sodium, 175mg potassium, 8.8g carb, 1g fiber, 2.8g protein.  (1 Points Plus) There are about 9 servings for this recipe.  Just remember to add in the calories and carbs for the foods you dip into it.

This is such a great recipe for game days and buffets for the many get-togethers that are bound to happen coming soon with the holidays quickly coming up.  It'll be a favorite, I'm sure of it.  It definitely is in my circle!

Enjoy!
Lisa
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happyfairylove@live.com

Homemade Salsa is the Best and So Easy!

A few days ago I told you about my new favorite kitchen gadget, the Ninja Express Chop NJ100.  I've been using it a lot, and it was so more than worth the $20 it cost me at Target.  This morning I whipped up a batch of home made salsa in no time at all.  The beauty of salsa is that almost anything can go in it, and it will turn out great.  I just made something really basic with things I had in my kitchen.

I forgot to put the fresh garlic in the photo.

I used roma tomatoes, a little bit of fresh cilantro, onion, olives, garlic and sliced jalapenos.  These were no heat ones, but I wish they had a little more kick to them.  My salsa wasn't quite spicy enough.  I also should have added a little salt, I think.  I didn't measure anything.  I just chopped up some of this and some of that and tossed it together until it seemed about right.  How's that for instructions?  lol  If you don't have a chopper or food processor, just chop up everything very fine.  I chopped up 6 roma tomatoes and threw them in a bowl.  I had a can of already chopped olives in the cupboard and used about 3 Tbsp of those.  I put in about 1/4 C of "no heat" jalapenos and 2 cloves of garlic.  My onions were already done from one I had leftover the other day, and I used about maybe 1/2C chopped...more than 1/4C, but maybe not as much as 1/2.  Somewhere in there...put in as much as you prefer.  The cilantro I just cut up with a knife.  A little cilantro goes a long way. I only put in about 1 Tbsp finely chopped up.  Easy peasy.  There are next to no calories in salsa.  I didn't bother doing any calculations because everyone's will be a little different.  But the jar of Herdez I have in the fridge is only 5 calories for 2 Tablespoons.  Add anything you want...diced chiles, fresh seeded jalapenos, corn, red peppers, anything at all.

So I took a small fajita sized tortilla, sprayed a pan with canola spray and turned the heat to medium high.  I put the tortilla in and cooked it until it was golden, sprayed the top side with canola spray and then flipped it over and cooked the other side.

Then I got 1/4 C of the avocado hummus I previously wrote about and spread it on top of the cooked tortilla.  I sprinkled on 1/4 C shredded cheese, and then topped it with about 1/4C of fresh home made salsa.  What a delicious light lunch or protein and fiber rich snack!  And the avocados add some great healthy fats to the mix.  It was so wonderful.  I'm glad I still have more avocado hummus and salsa to make another one later!

Salsa is so easy to make, it's versatile and refreshingly delicious.  You should go make yourself a batch!

UPDATE:  When I went grocery shopping tonight I picked up a small can of hot diced jalapenos.  I added about 1 1/2 Tbsp of that to my batch of salsa, and now it is absolutely perfect!!!  Better than any jar I've ever had.  Sometimes I amaze myself. ;)

Ole!
Lisa
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happyfairylove@live.com

Avocado "Hummus" (Recipe, Pics)

I am very well known the world over, ok, well maybe just in my family, but still...for my totally delicious guacamole.  I love avocados.  Tasty AND nutritious, chock full of good fats.  At the same time, I've tried several kinds of hummus and have never been able to find one that I like.  I take one taste and, like a kid, quickly take a drink to wash the taste out of my mouth.  Strange, too, because I like chickpeas.  Weird.  So when I saw a post for Avocado Hummus, I thought I'd give it a try since I like avocados so much.  I found it on Pinterest.  If you hover over the black bar on the right you can find my Pinterest link.  You can find the original Pin for this on my board called "Recipes That Look Really Good".  Although I did change the recipe just a tad from the original that's posted there.  I think technically it's not really a hummus because it's not made with chickpeas, nor does it have tahini. 

It must be really good because I told my daughter, Sami, to try it.  She sat down, and the next time I looked over she was gone and the bowl was nearly empty!  The kids think it tastes like my "famous" guacamole, with a little more kick.  I think it tastes similar, but different at the same time.  So much more economical, too, because the beans really stretch out one avocado.  So instead of spending $5 or $6 on avocados for our next Mexican dinner, I can buy 1 avocado and make mock hummus instead.  Yea!  Budget Saver that tastes good!  Score!

Here's how to make it:

1 can of white or Navy beans, drained and rinsed.
1 medium sized avocado, nice a ripe...not hard.
2 tsp lime juice
1 Tbsp olive oil
1/2 tsp salt
pepper to taste
1/4 - 1/2 tsp ground red pepper
1/2 tsp garlic powder

Put everything in a blender and chop it all up.  Stop the blender and mix it up a few times.  You might leave in a few whole beans for good texture.

This will surely be a crowd pleaser!  I have it pictured here with Pretzel Crisps, but it would be so delectable with any chopped or sliced vegetable.  Great for a party, to top Mexican foods, pita chips, or if you just feel like snacking instead of making dinner, have this and still get the nutrition of a small meal with those fresh, crisp veggies.  My avocado was 4.8 oz.  With that size plus the can of beans, I was able to get about 5 servings of about 1/4C each.  The stats for that are:  144.3 calories, 6.7g fat, 1g saturated fat, .8g polyunsaturated fat, 4.6g monounsaturated fat, 74.5mg sodium, 110mg potassium, 16.3g carb, 6g fiber, 5.4g protein. (4 Points Plus) Just make sure to add the calories and stuff for whatever you dip it with. 

I really hope you try this, either as a dip or as a topping.  I bet you get rave reviews for it.  Leave a comment here, and you can also drop me a line at happyfairylove@live.com.

Party It Up!
Lisa
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