Author: secretolivia

lowcalorierecipes-blog:

Razzleberry Popsicles

You will need:
6 oz carton Raspberries
6 oz carton Blackberries
4 tablespoons sugar
¼ cup fresh lemon juice
1 tsp vanilla extract
1 cup Chobani fat free vanilla yogurt
9 Dixie Cups and 9 popsicle sticks

Using a food processor or blender, process raspberries until smooth. If you like your popsicles to have a little bit more pulp too it, pour puree into medium size mixing bowl. If you would rather have no fruit pieces, using a fine mesh strainer, strain puree into a medium size mixing bowl and throw away excess fruit away. Then combine 2 tablespoons sugar, 1/8 cup lemon juice, ½ tsp vanilla extract, and ½ cup vanilla yogurt until mixed thoroughly.

Repeat the exact same process with the blackberries, and make sure and rinse all utensils in between to ensure the flavors/colors do not mix.

To create the layered look in the popsicles, pour about ¼ to ½ inch of the blackberry mixture and place in the freezer for 15 minutes or until it is mostly frozen. Next carefully pour a ¼ to ½ inch layer of raspberry on top and stick in the popsicle stick; allow to freeze for 15 minutes or until mostly frozen. Repeat this process until full and then allow to freeze for 2 hours before eating. To remove from Dixie cup, cut lip of dixie cup and peel away from popsicle.

This recipe makes 9 servings. Each serving has: 54 calories, 0.1g fat, 11mg sodium, 1og carbs, 1.4g fiber, 7.8g sugar, and 2.6g protein!

lowcalorierecipes-blog:

 Strawberry Fruit Rolls Up

Ingredients:

  • 2 cups unsweetened applesauce, preferably organic (210)
  • 1 pint fresh strawberries, preferably organic (114)

Method:

Lightly grease two dehydrator tray liners and place them on trays. (My trays are 15-inches square. You may need more or less trays if your machine isn’t a similar size.) Set aside. Wash and hull the strawberries. Combine strawberries and applesauce in a medium mixing bowl. Puree the mixture with an immersion/hand blender until smooth.

Transfer half of the mixture to each prepared tray and spread it out evenly with the back of a spoon until it is approximately ¼-inch thick. A large offset spatula might do an even better job of spreading. Place trays in dehydrator for 4-20 hours depending on the machine, thickness of puree, etc. Set temperature to 135 degrees Fahrenheit. Mine only takes about 5 hours at this temperature. Rotate the trays a couple times if you think of it.

When the puree has dried completely (I always seem to have one stubborn thick spot.) remove it from the tray and cut it into 13 2-inch wide strips. Layer strips with wax paper and store in an airtight bag or container. The roll ups, if completely dry, will keep for months.

Each roll up will have 25 calories.

lowcalrecipeslovelybones-blog:

Chocolate cookie

Calories: 37.1

Ingredients

1 ½ cups flour
½ cup sugar
½ cup unsweetened cocoa
½ teaspoon baking soda
½ teaspoon salt
½ cup Karo syrup (light or dark)
3 egg whites (or ¼ cup plus 2 tbsp egg beaters)

Directions

1Spray cookie sheets with cooking spray.
2In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
3Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
4Drop by rounded teaspoon onto prepared cookie sheets.
5Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
6Do not overbake.
7Cool on wire rack.

Number of Servings: 40

wannabe-alice2:

~ Simple Miso Soup Recipe ~

201 calories | 8,4g Protein | 5,8g Fat | 28,2g Carbs | Vegan

Time needed: 25 minutes

What you need:

2 spring onions/green onions

50g sugar snap peas

300ml vegetable broth

1 tsp Miso

20g wok noodles / instant noodles

50g cut-up bamboo shoots

1 tsp sesame oil

1 tsp soya sauce

How to:

1. Clean and cut up the spring onions in small rings. Cut the end of the sugar snaps, wash them and cut them into pieces. 

2. Put the vegetable broth and the miso in a pot. Put it on high temperatur and let it cook. Add the noodles and let it cook for about 3 minutes.

3. Add the bamboo shoots, spring onions and sugar snap peas and let it cook on medium temperatur for 2 more minutes.

4. Spice the soup with soya sauce, sesame oil and if you want salt and pepper.

Tip: It tastes especially good with scrambled egg or tofu!

Bon Appétit! ♥

wannabe-alice2:

~ LOW CAL | Frozen Yogurt Recipe ~

66 calories | 9g Protein | 1,1g Fat | 45g Carbs per serving (makes 4)

Time needed: 4-5 hours

What you need:

~ 250g nonfat yogurt

~ 1 small banana

~ 175g frozen berries

~ 1 tsp honey

How to:

1. Put all the ingredients into a blender and mix until it’s smooth.

2. Pour it evenly into cupcake or popsicle molds and cover with aluminum foil. In the middle, stick a popsicle stick or a small spoon into it.

3. Put in the freezer for 4-5 hours.

Bon Appétit! ♥

40 Calorie Almond Drink

ana-kitchen:

I usually double this recipe and drink it when I need a boost, or use the regular recipe and have it with meals. You can make this pretty much any flavour you like, and it tastes super creamy and delicious! This is kind of my go-to for everything because it’s super customizable and satisfies my sweet tooth in one go~

Ingredients:

  • 1 cup almond milk (40 kcal)
  • 0 cal sweetener + 1 tsp imitation extract of choice OR 1-2 tbsp 0 cal syrup of choice
  • OPTIONAL: ice
  • OPTIONAL: chilled coffee, to make it a frappe 😛

Mix your ingredients together (you don’t even need a blender for this, but you could use one if you like). Enjoy!

Some of my favourites are: strawberry syrup, caramel extract/syrup (with or w/o coffee), maple extract (with or w/o coffee), coconut extract, vanilla extract (with or w/o coffee), chocolate syrup

Smoothie Masterpost

ana-kitchen:

I’m a huge, huge fan of fruit smoothies, to the point where I get HUGE packs of frozen fruit (from Costco of course, I pretty much live there) just to make smoothies. I’m going to make a mix n’ match to make your own smoothie, with the calories listed!

Start with a liquid (0.5 cup):

  • unsweetened almond milk (20 kcal)
  • skim milk (40 kcal)
  • water (0 kcal)
  • unsweetened cashew milk (20 kcal)
  • 2% milk (60 kcal)

Add your frozen fruit (0.5 cup):

  • blueberries (35 kcal)
  • mango (60 kcal)
  • cherries (45 kcal)
  • strawberries (25 kcal)
  • peaches (30 kcal)
  • banana (70 kcal)
  • pineapple (37 kcal)

Optional: add sweetener (1 tbsp):

  • honey (60 kcal)
  • Splenda/Stevia/0 cal sweetener (0 kcal)
  • granulated sugar (48 calories)
  • agave nectar (63 kcal)

Stick everything in a blender and blend it up! This makes a very thick smoothie (the way I like it!) that I eat with a spoon like ice cream 😛

Pro tips:

  • You could totally add some cinnamon or other herbs/spices (mint, too!) or even peanut butter (great with bananas) or chocolate chips/cocoa powder~
  • If you’re using something other than cow milk (like almond milk, cashew milk, water, etc.) consider adding a tsp of xanthan gum (10 kcal). It really helps keep everything blended and prevents it from having a slushy texture (unless you like slushies)~
  • For some extra awesomeness, instead of doing half a cup of frozen fruit, do a quarter cup of two different fruits! Some of my favourite combos are: mango & blueberry, cherry & strawberry, cherry & peach, peach & blueberry, strawberry & banana, banana & blueberry. Or, if you’re not too worried about calories (because these are fruits, they’re seriously super good for you) just mix a bunch of ‘em together and see how it goes! Bananaberry (0.25 cup banana, 1 tbsp blueberries, 1 tbsp cherries, 2 tbsp strawberries) is seriously so good and one of my favourites~

Chocolate Masterpost

ana-kitchen:

Badoum!

For all of these, just whisk/mix the ingredients together until well combined and freeze (you can line a bowl/pan/container with foil/parchment paper/wax paper or just freeze ‘em in an ice cube tray, up to you).

40 calorie dark chocolate: 2 tbsp cocoa powder (40 kcal), 2 tbsp water, 0 cal sweetener to taste

30 calorie milk chocolate: 1 tbsp cocoa (20 kcal), 2 tbsp skim milk (10 kcal) or milk of choice, 2 tbsp 0 cal sweetener

White chocolate variations:

The story behind these is that I love white chocolate (ik it’s not really chocolate, but I love it all the same) and when I made the first recipe it tasted exactly like white chocolate but the texture was icier than I expected, so I made other variations~

10 calorie white chocolate: 2 tbsp 0 cal sweetener, 2 tbsp skim milk (10 kcal), 0.25 tbsp imitation coconut extract (0 kcal)

25 calorie white chocolate: 2 tbsp 0% vanilla greek yogurt (25 kcal), 0 cal sweetener to taste, 0.25 tsp imitation coconut extract (0 kcal)

32 calorie white chocolate: 0.5 tsp melted coconut oil (22 kcal), 2 tbsp skim milk (10 kcal), 0.25 tsp imitation coconut extract (0 kcal)

And WHABAM! You have some dope chocolate! I prefer skim milk for all of these, but you can substitute any milk you like (for the white chocolate I’d recommend a milk with a very mild flavour, such as cashew)

Berry Berry Good Protein Shake

skeleton-in-the-closett:

imageThis refreshing smoothie-like shake is so refreshing and light, and always makes me feel super healthy… not to mention the fact that it’s not bad to look at!

Ingredients

  • 1 cup frozen mixed berries (70)
  • 2 scoops vegan protein powder (80)
  • 1 cup water (0) or coconut water (45)

How to Make It

  1. Blend the fruit, protein powder, and water of choice in a high-speed blender until smooth. (You may have to adjust the liquid quantity depending on your protein powder, blender quality, and preferences.)
  2. Serve cold alone or with fresh fruit!

// Recipe makes 1 serving at 150-195 calories, depending on ingredients used.//