1 cup all-purpose flour- 455
1⁄4 tsp baking soda- 0
1⁄8 tsp table salt- 0
¼ cup butter- 407
1⁄2 cup brown sugar- 276
1⁄4 cup splenda- 0
1⁄3 cup unsweetened baking cocoa- 65
2 large egg white- 34
1⁄3 cup miniature chocolate chips-273
Servings: 40
Calories per serving: 38
Preheat oven to 350 degrees (175 degrees C). Grease cookie sheets with nonstick cooking spray.
Combine flour, baking soda and salt in a large bowl. In a separate bowl, cream together butter and brown sugar with a mixer at medium speed until light and fluffy. Gradually add granulated sugar, beating well. Mix in cocoa and egg whites until well blended. Gradually add in flour mixture until thoroughly combined. Stir in miniature chocolate chips. Drop by rounded teaspoonfuls (about ¾ inch balls to get 40 cookies) onto prepared cookie sheets.
Bake for 10 minutes. Cool on the pans for about 2 minutes or until firm. Transfer cookies to wire racks and cool completely.
3 tablespoons light butter- 51
2 cups skim milk- 172
¾ cup egg substitute- 90
½ cup buckwheat flour- 201
¾ cup all-purpose flour- 341
1 pinch of stevia- 0
1/8 teaspoon salt- 0
Instructions:
Place all the wet ingredients in a blender.
Carefully sift the dry ingredients onto a piece or parchment paper.
With the blender running on low, slowly add the dry ingredients and blend until smooth. Leave the batter in the blender and let it rest for 30 minutes to allow the gluten to develop.
Warm a nonstick skillet over medium heat, then coat with nonstick cooking spray.
Pour ¼ cup of batter into the pan, then swirl to coat entire bottom of pan. Bubbles will appear and then subside. Run a spatula around the edges of the crepe. Gently lift the crepe and flip with fingers or spatula. Cook for one minute on the bottom.
Place each crepe on a layer of wax or parchment paper.
Repeat with the remaining crepes.
Servings: 2 Calories per serving: 83 1 tsp sesame oil- 40 ¼ cup broccoli florets- 8 ¼ tsp dried hot chilie peppers (optional)- 1 1/3 cup sliced extra firm tofu- 58 2 tsp grated fresh ginger- 4 1 tbsp pad thai sauce- 35 Cooked shirataki noodles- 20 Optional: ground roasted peanuts, snipped fresh cilantro. Heat oil in a nonstick skillet. Stir-fry broccoli and chillies for 3-5 minutes. Add tofu and ginger, cook stirring frequently. Stir in pad thai sauce. In a large bowl combine stir fry with noodles. Top with peanuts an cilantro if you’d like. Pad thai usually has about 600-1000+ calories in it. Follow my instagram @thisisyourtriggerwarningx for more low calorie recipes. Also send an ask if there’s a specific recipe you would like.
*if you want it more chocolaty add more cocoa powder or chocolate chips*
Most chocolate frappes I have seen have 300+ calories in them. Which sucks considering they’re one of my favorite drinks. This is a low calorie version.
Place potatoes slices on a lined backing sheet after patting them dry. Mist with cooking spray and sprinkle the potatoe slices with the chili powder and salt. Bake for 20-30 minutes at 450 degrees.
secretolivia 