Banana Brownies
Banana Brownies
Ingredients
2 soft, mashed bananas
2 whipped eggs
¼ cup water
2 pkg. Splenda
1 pkg. Chocolate VHP shake
1 pkg. Snacker’s Choice Hot Chocolate
2 ½ cups Special K
2 Snacker’s Choice Premium Chocolate Chip bars, chopped small
½ tsp. baking powder
Preheat oven to 350º. Mix mashed banana, whipped eggs, water, and Splenda. Add Chocolate VHP shake and Snacker’s Choice Hot Chocolate. Mix really well. Add Special K and mix well. Let sit for five minutes so cereal softens. Add chopped Snacker’s Choice Premium Chocolate Chip bars and baking powder. Mix well. Spray a mini muffin pan with Pam and fill with mixture. Bake brownies for 12-15 minutes.
Serves six.
One serving (four brownies) = 1 starch, 1 protein, 2/3 fruit
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Creamy Chocolate Cheesecake
Ingredients
8 fat-free chocolate pudding cups
8 tbsp. ultra low-fat cream cheese
½ cup egg whites (optional)
3 pkg. Splenda
8 graham crackers
2 cups raspberries
Blend chocolate pudding and cream cheese in a blender. In a separate bowl, whip egg whites until fluffy and slowly add Splenda while whipping on low for 30 seconds. Add pudding mixture and mix until well blended. Layer the bottom of a square cake pan with graham crackers (it’s ok if they overlap). Pour pudding mixture over top. Chill in fridge for at least four hours. Sprinkle raspberries over top when ready to serve.
Alternate: Add a sprinkle of cinnamon on top for taste and colour! You can make in single dish servings or eliminate the graham cracker crust for a mousse dessert. You can also use any fruit topping you like.
Serves eight.
One serving = 1 free exchange, 1 dairy, ¼ fruit, ½ starch, 1/8 protein
So here's a few Yummie ones.
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