RECIPE: 47 Calories Brownies!

Pumpkin Pudding (revisted)

Ingredients:

½ cup splenda

2 tablespoons cornstarch

½ cup of pumpkin puree

1 & ¾ cup light soy milk (either plain or vanilla)

pinch salt

1/8 teaspoon cinnamon

¼ teaspoon allspice (or pumpkin pie spices)

whipping cream (optional, use soy whipping cream for vegan)

Handful walnuts chopped and 1 tablespoon maple syrup as optional garnish

Directions:

This is a very easy recipe to make. I used ½ of a small uchi kuri pumpkin (also known as Hokkaido) for the puree. As it was organic, I merely cut it in small pieces and steamed it. Within 5-6 minutes it was soft enough to puree. But canned pumpkin puree is also fine for the recipe.

Combine the sugar and cornstarch in a small bowl.

In a medium saucepan, heat the soy milk carefully, stirring constantly to make sure it does not scald.

Add the sugar and cornstarch mixture and stir well to mix.

Add the pumpkin puree and stir well.

Add the seasonings, salt and vanilla as well as spices.

As the mixture becomes thick and bubbly, stir well, and remove from the heat.

Pour into 4 parfait glasses.

Place in the refrigerator to chill for half an hour to 2 hours.

Garnish the pudding with a dollop of Soyatoo soy whipping cream and a few chopped walnuts with maple syrup.

145 Calories for entire recipe, but makes four servings, 36 Calories each (not including optional toppings). 7 net carbs.

Weight Loss Vegetable Soup Recipe - 41 kcal/3g protein

Servings: 14 - 41kcal/3g protein per 1 cup

1 small onion diced

2 cloves garlic minced

1 cup carrots diced

4 cups cabbage chopped, approx. ¼ head of cabbage

1 cup green beans 1″ pieces

2 whole bell peppers chopped

28 ounces low sodium diced tomatoes

6 cups low sodium beef broth (or use veggie broth for vegan)

2 tablespoons tomato paste

2 bay leaves

½ teaspoon each thyme & basil

pepper to taste

2 cups broccoli florets

2 cups zucchini sliced

1. In a large pot cook onion & garlic over medium heat until slightly softened.

2. Add carrots, cabbage & green beans and cook an additional 5 minutes.

3. Stir in bell peppers, undrained tomatoes, broth, tomato paste, bay leaves and seasonings. Simmer 6-7 minutes.

4. Add in zucchini & broccoli. Simmer an additional 5 minutes or until softened.

5. Remove bay leaves before serving.

~150cal broccoli/mushroom stirfry~

(2-3 portions)

You need:

-200g broccoli (56)

-200g champignons (44)

-1tsp vegetable broth(10)

-soy sauce, spices (optional)

How to:

-cut the veggies into smaller pieces

-put them in a pan and stir for a minute

- add in ur 50ml vegetable broth and put a lit on top.

-wait for the broccoli to be done then add in ur spices and soy sauce(if you want to)

Enjoy:)

95 calorie cinnamon rolls!!

i am OBSESSED

i cannot believe that i just made these. HEAVEN!!!!

95 cal cinnamon roll + 10 cal cream cheese frosting = 105 cal cinnamon roll with frosting

O.M.G.

ingredients:

yields 10 rolls (serving is 1)

cinnamon rolls

1 1/4 cup flour

1 cup of nonfat greek yogurt (i used 2 single serving cups of light & fit coconut vanilla flavored yogurt)

2 Tbs. coconut oil

3 Tbs. stevia (make sure it is volume equivalent to sugar)

1 1/2 Tbs. cinnamon

cream cheese frosting (makes way more than you need for the cinnamon rolls, so you can frost a cake with the leftovers):

serving size is 1 Tbs.

1 box of sugar free & fat free cheesecake jello pudding mix

1 1/4 cup unsweetened cashew milk

1 smaller tub of light cool whip

directions:

mix pudding according to directions with cashew milk & place in fridge to cool until cinnamon rolls are done

preheat oven to 350°F

combine flour & yogurt until a dough is formed

knead dough on a floured surface for about 2 minutes

roll out dough into a rectangle

melt coconut oil in microwave for about 20 seconds

brush oil on rolled out dough

mix stevia & cinnamon and sprinkle over coconut oil on dough

roll up dough to make a long log

cut into 10 equal pieces

place cinnamon rolls onto a baking sheet lined with parchment paper

bake for 20-22 minutes

remove pudding from fridge & mix in cool whip

macros:

for 1 roll

14 g carbs

2.9 g fat

2.5 g protein

95 calories

stay safe & listen to your body. if you're "new" here, run.

- elizabeth

115 calorie celebration breakfast! I lost 5 pounds during my fast and am now only 9 pounds away from my pre-pregnant weight!

½ cup egg whites- 60 cal

1 cup almond milk- 15 cal

2 strawberries- 12 cal

Handful of spinach- 3 cal

1 tbsp ketchup- 15 cal

99 cal. pancakes!

I have officially perfected my pancake recipe.

They do not even taste like ED and it's 99 calories for 6 small pancakes! ( see picture)

Ingredients:

1 +1/2 tablespoon flour 42 cal

1 egg white 15 cal

2 table spoons low cal milk ( I used soy milk) 12 cal

Applesause or 30 g of banana :30 cal. (Idk how much applesause you are supposed to use since the one I used is homemade and was only 1 apple, so I used half of that =30 cal)

Cinnamon 0 cal

A sprinkle of baking powder 0 cal

Sweetener 0 cal

Steps

Beat the egg whites in a separate bowl until stiff peaks form.

Mix the other ingredients in a separate bowl, starting with the dry ones ->wet.

Mix in the egg whites into the bowl with wet and dry ingredients.

Fry on medium to high heat, use a spoon to portion and flaten out the pancakes.

Please note that u can cut the calories by choosing a milk alternative with fewer calories. The one I used had 40/100 ml.

Enjoy!

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Jun 26, 2021 - This low calorie mug cake has 100 calories and 4 weight watchers points, for the best low calorie mug cake recipe out there!

Skinny Shrimp Scampi over Low Carb Zoodles - 170 kcal/11g protein

2 servings. 170 kcal/11g protein per serving

2 large zucchini, cut into noodles (3 cups of zoodles) see prep tip below

2 tablespoons reduced-fat butter or Smart Balance Light

2 teaspoons garlic, minced

⅛ teaspoon crushed red pepper flakes (optional)

12 large shrimp, shelled and deveined (about ½ pound), I used frozen and defrosted

2½ tablespoons white wine or reduced-sodium chicken broth

1½ tablespoons fresh lemon juice

2 teaspoons Parmesan cheese, grated

1. Prepare zoodles, see prep tip below. Place zoodles in a microwave-safe bowl and cook in the microwave for about 2 minutes, until softened.

2. In the meantime, in a large nonstick pan, heat butter over medium-low heat. Add garlic and crushed red pepper flakes and cook for 1 minute, stirring constantly.

3. Add shrimp to pan and cook, stirring often, until they are cooked throughout and pink on all sides, about 2 minutes. Season shrimp with a little salt and pepper. Using a slotted spoon, transfer them to a bowl, leaving any liquid in the pan.

4. Increase heat to medium. To the same pan, add white wine and lemon juice. Using a wooden spoon or rubber spatula, scrape any brown bits from the bottom of the pan, cooking the wine and lemon juice for 2 minutes. Add the softened zucchini noodles and cooked shrimp. Toss to combine and heat about 30 seconds.

5. Divide the zoodles among 2 plates and spread out over the plate. Top each with 6 shrimp. Sprinkle each serving with 1 teaspoon Parmesan cheese. Serve immediately.

Makes 2 servings. Each serving 6 shrimp and ½ the zoodles.

pumpkin yogurt (100)

ingredients: • ½ cup pumpkin purée (50) • ½ cup plain greek yogurt (50) • 0 cal sweetener of choice