Sweets for the Healthy Folks…

aka “Stuff that won’t spread the ol’ arse…”

While I usually have cravings for salty snacks, I was a sugar fiend during my leap off the wagon. Now that sanity and vanity have been restored, I’ve been experimenting with various desserts that won’t wreck my plan. Enjoy!

Honey-Nut Banana Sundaes (from Muscle & Fitness Hers)

1/3 cup honey
1.5 tsp. lemon juice
pinch of cinnamon
2 large bananas, peeled and sliced
1 pint 98% fat-free vanilla ice cream
1/4 cup roughly chopped honey-roasted peanuts and cashews

1. Combine honey, lemon juice and cinnamon in a medium skillet. Stir over medium heat until honey begans to bubble. Reduce heat and cvook, stirring frequently, 5 minutes. Remove from heat. Add banana slices and stir gently to coat evenly.

2. Place one scoop of ice cream in each of 4 small bowls.

3. Top with equal amounts of banana/honey mixture and sprinkle with nuts.

Makes 4 Servings–Per Serving: 304 cal, 57g carb, 5g pro, 6g fat, 3g fib

Double Apple Bran Cereal Muffins (Kraft Diabetic Cooking Sept.Oct 2004)

1 1/4 cups flour
1 tbsp. baking poweder
1/4 tsp. ground cinnamon
1/4 tsp. salt
2 cupd POST Bran Flakes cereal
1 cup fat free milk
1 egg
1 cup apple, peeled, cored and finely chopped
1/2 cup applesauce
1/3 cup firmly packed brown sugar
2 tbsp. margarine, melted

1. Mix flour, baking powder, cinnamon, and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Beat egg in dmall bowl. Add chopped apple, applesauce, sugar and margarine; mix well. Stir into cereal mixture. Add to flour mixture; stir just until moistened (Batter will be lumpy).

2. Spoon batter into medium muffin pan sprayed with no stick cooking spray, filling eacy cup 2/3 full.

3. Bake at 400 degrees for 20 minutes or until golden brown.

Makes 12 Muffins–Per Muffin: 140 cal, 2.5g fat, 26g carb, 2g fib, 3g pro

Quick French Vanilla Mousse (from Kraft Diabetic Cooking Sept.Oct 2004)

2 cups fat free milk
1 package (4-serving size) JELL-O Fat Free/Sugar Free Vanilla Pudding
1/4 cup General Foods International Sugar Free French Vanilla Cafe
1 cup thawed Cool Whip Free

1. Pour milk into medium bowl. Add dry pudding mix and coffee. Beat with wire whisk for 2 minutes. Gently stir in whipped topping.

2. Refrigerate at least 1 hour or until ready to serve.

Makes 6 Servings (1/2 cup each)–Per Serving: 90 cal, 2g fat, 14g carb, 0 fib, 3g pro

Lemon Cake (from eggbeaters.com)

1 package (18.5-ounce) yellow cake mix with pudding
1 1/4 cups water
1/4 cup non-fat vanilla yogurt
3/4 cup Egg Beaters®
2 tablespoons grated lemon peel
PAM® No-Stick Cooking Spray
1/2 cup powdered sugar
2 tablespoons water, more, if needed
1 cup sliced strawberries

Preheat oven 350°F.

In a mixing bowl, combine cake mix, water, yogurt, egg product, and lemon peel. Using an electric mixer on low speed, beat until moistened. Increase to high speed and beat 2 minutes longer. Coat a 10-inch tube pan with cooking spray, dust with flour and bake 40 to 50 minutes or until wooden pick inserted comes out clean.

Cool in pan on wire rack for 30 minutes. Remove from pan; cool completely.

Blend powdered sugar and water until smooth; drizzle over cake. To serve, fill center ring of cake with strawberries; garnish cake with grated lemon peel if desired.

Makes 12 Servings–Per Serving: 220 cal, 4.5g fat, 41g carb, 4g pro, 3g fiber