Triple Berry and Apple Crisp

March 9th, 2011

I did a demo of one of my new desert ideas tonight for the My Program For Life people, this is what I prepared… I think everyone liked it. I know it is one of my husband’s favorite but he is BAD he likes to eat it with Chocolate ice-cream… It is lower in fat and much much lower in sugar and carbs than the original. Hope everyone who came out tonight had fun and enjoyed what was served, thank you so much Nicole for having me.. I am willing to come anytime!

Thanks!
Stella

 

Triple Berry & Apple Crisp

Berry and Apple Filling

  • 1 Large Apple peeled and cubed
  • 2 Cups Frozen Mixed Berries
  • Zest of one lemon
  • Juice of ½ a lemon
  • ¼ cup of Splenda
  • Pinch of Salt
  • Fresh Ground Nutmeg
  • 2 Tablespoons Sugar Free Vanilla Coffee Syrup
  • 1 Tablespoon Oat Flour

 

Oat Topping

  • ½ Cup Oat Flour
  • ½ Cup Walnuts Chopped fine
  • ½ Cup Flat Oats
  • ¼ Cup Splenda Brown
  • ¼ Cup Milk
  • 1 Tablespoon Sugar Free Vanilla Coffee Syrup
  • ½ Teaspoon Ground Cinnamon
  • Fresh Ground Nutmeg
  • Pinch of Salt

Mix all ingredients for the filling in a large bowl, stir to combine being sure the fruit is coated with the flour. Please note the berries can be cooked frozen ~ no need to thaw.  Pour filling into an 8×8 baking dish. Combine all the topping ingredients and stir to combine, pour over filling being sure to distribute evenly over filling.

Bake at 350 degrees for 45 minutes or till the topping is golden and the filling is bubbly. Serve warm or cold with or without sugar free whipped cream.

I hope you and your family enjoy this as much as my family does.

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Tropical Muffins

November 3rd, 2010

Ok, I have a ton of nervous stressed out energy since I have my first consult with the plastics guy to work on getting approval to have my hanging skin cut off.. yea!

So I took a look at my pantry and came up with these muffins… I found the freeze dried bananas at Trader Joe’s last week, boy are they good! I also found Oat Flour at the grocery store this week and thought I would try it in place of my normal trick of grinding up steel cut oats since every time I do it at night I am afraid I am going to wake up my daughter…

Tropical muffins

  • 20 oz can of chunked Pineapple (no sugar added ~ drained and smashed)
  • 2 large eggs
  • 1 tablespoon ground ginger
  • 1 tablespoon sugar free vanilla coffee syrup
  • ¼ cup Splenda
  • ½ teaspoon salt
  • 1 ¼ teaspoon baking soda
  • ½ cup freeze dried bananas (crushed)
  • ½ cup unsweetened dried coconut
  • ¼ cup rolled oats
  • 1 ¼ cups of Oat Flour
  • ½ cup walnut pieces

Mix all the wet items, including the sweetener in a bowl, set aside. In another bowl mix all the dry items then pour the dry over the wet and stir till combined, being careful not to over mix.

Bake in lined muffin tin or in a silicone muffin pan that has been sprayed with non stick spray. Bake at 350 for 25 to 30 minutes.

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Pumpkin time !!!

October 24th, 2010

I love pumpkin time.  Pumpkin lattes, pumpkin bread (muffins), pumpkin pie & pumpkin soup… YUMMMMMM

I tested a pumpkin bread (muffin) recipe yesterday and took it to a party. Everyone loved it, they said it was very moist and tasty.

Here it is..

PUMPKIN Cake (muffins)

  • ¾ cup Steel cut oats ~ process in your blender till turns into a flour (measure then grind)
  • ¾ cup almond flour (almond meal)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 eggs
  • ¾  cup of splenda
  • 1 ½ cup pumpkin puree
  • 2 tablespoons SF Vanilla coffee syrup (or increase splenda by two tablespoons and add a teaspoon of vanilla extract)
  • ¼ cup of golden raisins or walnut pieces

In your blender grind the steel cut oats into flour, pour into a bowl. To the bowl add Almond flour, baking soda, spices and salt ~ stir to combine. In a separate bowl mix the splenda, pumpkin, eggs and coffee syrup.  Pour wet over the dry ingredients, add raisins or walnuts and stir just till combined.

Use an ice-cream scooper to place batter in 12 muffin tins that have been lined with paper cups or spray a 9 inch round cake pan with non stick spray and pour in batter.

Bake at 350 degrees for 25 mins or till toothpick comes out clean.

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Brownies, yes I said it brownies!!!

August 12th, 2010

I was given a recipe for brownies made with black beans and spinach. I took the recipe apart and made it something I could eat. Yes, they are still a treat and have to be treated as such. Lets be real we all like treats so why not make one that is almost healthy and tastes pretty darn good if I do say so myself…

Black Bean Brownies

  • 1 cup of black beans (rinsed and drained)
  • 2 Tablespoons olive oil
  • ½ cup chopped frozen spinach (defrosted and squeezed dry)
  • 3 tablespoons Dutch Processed Unsweetened Coco
  • ¼ cup Cottage Cheese
  • 2 large eggs plus one yolk
  • 1 ¼ cup splenda
  • 1 ½ teaspoons espresso powder
  • 2 Tablespoons SF Vanilla Coffee syrup
  • 2 tablespoons sf chocolate syrup
  • 2 Tablespoons Butter
  • 3 Ounces unsweetened chocolate (chopped)
  • ½ cup almond meal
  • ½ cup chopped walnuts

Mix/blend everything in a blender or food processor except the last four items, till smooth and beans are no longer visible. In a small glass bowl melt the butter and the chocolate till melted, stopping every 15 seconds to stir ~ let it cool for 5 minutes before adding to the mixture along with the almond meal. Blend just till combined. Pour batter in a 9×9 baking dish that has been sprayed with no-stick spray then top with the chopped walnuts. Bake for 25 minutes at 350. Let cool before serving, please be sure to cover and refrigerate or store in a sealed container in the fridge.

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Zucchini anyone??

June 21st, 2010

I had a request for zucchini muffins, so I thought what the heck I could do them. I made them for Jeff for Father’s day for breakfast (I made pancakes for Kassie).. They turned out very moist and tasted great !! Ellen, I hope you like them when you make them. I would ship you some but they would get squished and they dry out with time so I thought the two days in transit would be bad… sorry…. I took a few to work today and they were gone almost instantly !

Zucchini Muffins

  • ½ cup Steel cut oats ~ process in your blender till turns into a flour
  • ¼ cup unsweetened grated coconut (this is the dry coconut that is in the health food/nut isle not the sweetened stuff)
  • ¼ cup wheat bran
  • ¾ cup almond flour (almond meal)
  • 1 teaspoon baking soda
  • ½  teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 eggs
  • ½ cup of splenda
  • 1 small zucchini grated (about a cup and a half)
  • ½ cup sour cream or cottage cheese
  • 2 tablespoons SF Vanilla coffee syrup (or increase splenda to ¾ cup and add a teaspoon of vanilla extract)

Measure oats and place in a blender and process till it turns into a flour, add coconut, wheat bran, almond flour, baking soda, cinnamon, cloves, salt and splenda to blender and pulse till combined.

In a medium mixing bowl whisk together eggs, coffee syrup, cottage cheese and zucchini till well combined. Add dry items to bowl and stir with a spoon till just combined, do not over mix. Use an ice-cream scooper to divide into 12 muffins. I prefer to use a silicone muffin pan since the muffins will pop out easily. Bake at 350 for 20 to 25 mins, they will be a little soft inside till they cool completely and you want them that way since they contain oats and the oats absorb the moisture.

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Granola ~ Peanut butter…

June 11th, 2010

My daughter love granola bars, but she didn’t like my plain granola so I thought she might eat a peanut butter version. She would eat a granola bar every day for breakfast if I let her, this might pass her sniff test since it is loaded with peanuts and peanut butter. I will also say it smells so wonderful baking, better than any candle you could ever buy.

I think it would be excellent smeared with peanut butter, it would be a mock version of one of those “naturally made” crunchy bars that are sold commercially but loaded with sugar and carbs. This is my low carb low sugar version.

Peanut Butter Granola

  • ¼ cup flax seeds
  • ¼ cup unsweetened coconut
  • ¼ cup wheat bran
  • ¾ cup almond meal
  • 1 cup peanuts
  • 3 tablespoons PB2
  • ½ cup rolled oats
  • ¼ cup Splenda®
  • 3 scoops vanilla protein powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup warm water
  • 2 tablespoons oil
  • 3 tablespoons peanut butter

In a blender or food processor, grind the flax seeds, coconut, and wheat bran to a coarse powder.
Transfer the powder to a bowl and mix in the remaining dry ingredients.
Pulse peanuts in blender or food processor till they are a medium chop
In a small bowl warm oil and peanut butter in microwave for 15 seconds
Add the oil/peanut butter mixture and water then mix until well combined.
On a baking sheet lined with a silicone pad or parchment paper (or coated with non-stick cooking spray), press the mixture flat to a thickness of approximately ¼ inch.
Bake at 350° for 20 to 25 minutes or until the mixture begins to turn golden brown on the edges.
Let the granola cool, and then break into chunks. Store in a zip-top bag or a sealed container.

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    Cookie, cookie… who wants a cookie?

    April 12th, 2010

    This recipe is kinda like having peanut butter and jelly but in a cookie.

    Before I get any haters I will say I do know that splenda brown has some real sugar in it but it is not really that much. I ate a cookie and a half and I am not curled up in the fetal position so it can’t be too bad… (I hope)

    Peanut Butter Raisin Cookies

    Peanut Butter Raisin Cookies

    Peanut butter Raisin Cookies

    • 1 ½ cups steel cut oats (measure then grind in your blender or food processer)
    • 2 eggs
    • ½ cup sour cream
    • ¼ cup butter
    • ¼ cup peanut butter
    • 3 Tablespoons PB2   http://www.bellplantation.com/
    • ½ cup Splenda Brown sugar
    • ½ cup Splenda
    • Pinch of salt
    • 1 teaspoon baking soda
    • ½ cup Quick cook oats (the flat kind)
    • ½ cup peanuts chopped
    • ½ cup raisins
    • 1 teaspoon vanilla

    Cream the butter, peanut butter and PB2 in a mixer till light and fluffy then add both kinds of Splenda, eggs, vanilla and sour cream ~ mix till well combined. Mix in ground oats, baking soda, salt, quick cook oats, raisins and peanuts.

    The dough will be loose, it is looser than a normal dough since we are using ground oats as flour. The oats have a tendency to make a dry baked good if over cooked or the batter is too dry.

    Cook at 350 on either a silpat pad or parchment paper, my test batch made 2 dozen cookies and they baked for about 10 minutes ~ you want them just golden on the bottoms but not on the tops..

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    Sometimes in life you just need a muffin…

    March 15th, 2010

    No really, sometimes a muffin sounds like a great plan for breakfast. This weekend we went to Washington DC to meet up with some of my Family (BTW we had a wonderful time !!!) and breakfast is an expensive idea in towns like DC, not to mention that it is not totally WLS friendly unless you go to a restaurant and waste your time sitting there to eat.. So I decided I needed to come up with a muffin..

    This is my first attempt..

    Carrot Raisin Muffins

    • ¾ cup Steel cut oats ~ process in your blender till turns into a flour
    • ¾ cup almond flour (almond meal)
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
    • 2 eggs
    • ½ cup of splenda
    • 1 cup of ground or grated carrots
    • ½ cup sour cream or cottage cheese
    • 2 tablespoons SF Vanilla coffee syrup (or increase splenda to ¾ cup and add a teaspoon of vanilla extract)
    • ¼ cup of golden raisins

    In your blender grind the steel cut oats into flour, pour into a bowl. To the bowl add Almond flour, baking soda, cinnamon and salt ~ stir to combine. In the blender grind carrots, and then add sour cream, splenda, eggs and coffee syrup ~ pulse to combine.  Pour wet over the dry ingredients, add raisins and stir just till combined.

    Use an ice-cream scooper to divide it into 12 muffin tins that have been lined with paper cups. Bake at 350 for 25 mins or till toothpick comes out clean.

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    Snack attack !

    March 8th, 2010

    You ever have a day where you feel like you need to snack? I don’t get them that much anymore but sometimes it happens and let me tell you today was one of those days… So I thought I would list some of my favorite snacks that I keep in or around my desk..

    • Beef jerky, my favorite is the peppered one… I think it might be my favorite since I can keep my daughter out of it
    • Roasted peanuts
    • SF gum (ok, I know some Dr’s say no gum but I don’t swallow it I just chew it)
    • Roasted soy nuts
    • Baked cheese (place any fresh grated hard cheese on a silpat lined baking sheet and bake at 325 till crisp)

    These are just a few, but they are what I snacked on today….

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    Cheesecake

    February 22nd, 2010

    When I go to a party I like to have a desert to bring with me that is WLS friendly and can be eaten by non- WLS people too without them feeling like they are being cheated so I tweaked my old favorite cheesecake recipe and created this… I hope you like it!
    Stella’s low-carb Cheesecake

    Pre-heat your oven to 350

    Crust

    • 3 1/2 cups of almond meal
    • 2 teaspoons soft butter
    • pinch of salt and a dash of cinnamon
    • 3 pumps of SF caramel syrup (I get mine at Marshalls so I don’t have to pay shipping) if you cannot find it use some vanilla and splenda

    Filling

    • 3 packages low fat cream cheese (room temperature)
    • 4 eggs (room temperature)
    • 4 ounces Greek yogurt
    • 3/4 cup of splenda
    • 5 pumps of SF caramel syrup (again if you cannot find, use 1 tablespoon of vanilla and 1/4 cup of splenda)

    Push crust into the bottom of  a large Pyrex baking pan; bake for 10 minutes remove from oven to cool while you mix your filling.

    Pour all the room temperature filling ingredients into a mixing bowl and mix till well combined and no huge lumps of cream cheese. Add splenda caramel syrup and yogurt mix just till combined ~ do not over mix or it will crack on top. Pour into baked crust and bake till it is set up, in my oven it takes about 35 or 40 minutes…. I cut it into squares and serve with whipped cream ~it tastes best the next day just out of the fridge.

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