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Fat-burning recipes, low-calorie desserts

Chocolate Cake


Number of servings: 12

Ingredients

5 Egg whites
3/4 c Fat free plain yogurt
3 c Zucchini, grated
1/2 c Unsweetened applesauce
1/2 c Unsweetened cocoa powder
2-1/2 c Cake flour
1 tsp Baking soda
2 tsp Baking powder
1/4 tsp Salt substitute
1/2 c Splenda®
2 tsp Ground cinnamon
1/2 tsp Cream of tartar
1/3 c Sugar
12 oz Fat free whipped topping
1/4 tsp Vanilla extract
1 Tbs Unsweetened cocoa powder

Instructions

1. Preheat oven to 350°. Coat bottom of a 9x13-inch cake pan with cooking spray.
2. Combine all ingredients in large bowl; beat on low speed for 2 minutes, scraping sides of bowl often. Pour mixture into cake pan.
3. Bake for 45-50 minutes or until toothpick inserted into center comes out clean.
4. Cool. Top with fat-free whipped topping mixed with a few drops of vanilla. Dust with cocoa powder.

Nutrition facts
Serving size: 2-inch piece (105g)
Servings per container: 12

Amount per serving:

  • Calories 190
  • Calories from Fat 5
  • Total Fat 0.5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 0mg
  • odium 220mg
  • Total Carbohydrate 39g
  • Dietary Fiber 1g
  • Sugars 11g
  • Protein 5g


Crustless Pumpkin Pie


Number of servings: 8

Ingredients

1 Omega-3 egg, slightly beaten
1 16 oz can pumpkin
1/2 c Sugar
1/4 c Splenda®
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1/4 tsp Ground cloves
12 oz Evaporated skim milk

Instructions

1. Preheat oven to 425°.
2. Combine ingredients in order listed. Pour into an 8-inch pie plate sprayed with cooking spray.
3. Bake 15 minutes.
4. Reduce oven temperature to 350° and bake an additional 45 minutes or until knife inserted in center of pie comes out clean.
5. Cool. Serve with fat free whipped topping.

Nutrition facts
Serving size: 1/8 of pie (114g)
Servings per container: 8

Amount per serving:

  • Calories 90
  • Calories from Fat 5
  • Total Fat 1g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 55mg
  • Total Carbohydrate 18g
  • Dietary Fiber 3g
  • Sugars 14g


Double Peanut


Number of servings: 8

Ingredients

4 c Bite size shredded wheat cereal
1 c Unsalted dry roasted peanuts
1/4 c Trans fat free margarine
1/4 c Natural peanut butter
1 tsp Ground cinnamon

Instructions

1. Preheat oven to 350°. In large bowl, combine cereal and peanuts. In small saucepan, heat margarine, peanut butter and cinnamon over low heat until margarine and peanut butter are melted. Stir until blended.
2. Slowly pour over cereal mixture, mixing well. Spread out in a 13x9-inch baking pan.
3. Bake 10-12 minutes, stirring occasionally.
4. Cool.

Nutrition facts
Serving size: 1/2 cup (55g)
Servings per container: 8

Amount per serving

  • Calories 270
  • Calories from Fat 160
  • Total Fat 18g
  • Saturated Fat 3.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 85mg
  • Total Carbohydrate 23g
  • Dietary Fiber 4g
  • Sugars 2g
  • Protein 9g


Ginger-Cinnamon Fruit Dip


Number of servings: 8

Ingredients

6 oz Low fat vanilla yogurt
1/4 c Low fat cream cheese, whipped
1 tsp Ground ginger
1/4 tsp Ground cinnamon

Instructions

1. In a small bowl, combine yogurt, cream cheese, ginger and cinnamon until well blended.
2. Chill at least 1 hour.
3. Serve with fruit.

Nutrition facts
Serving size: 2 Tbs (27g)
Servings per container: 8

Amount per serving:

  • Calories 30
  • Calories from Fat 10
  • Total Fat 1g
  • Saturated Fat 0.5g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 30mg
  • Total Carbohydrate 4g
  • Dietary Fiber 0g
  • Sugars 3g
  • Protein 2g


Slow-cooked Black Bean Chili


Number of servings: 10

Ingredients

1 lb Boneless skinless chicken breasts, cubed
16 oz Thick n’ chunky salsa
3 15 oz cans black beans, drained and rinsed
1/2 c Fat free reduced sodium chicken broth
1 Red bell pepper
1 c White onion, chopped
1 tsp Ground cumin seeds
2 tsp Chili pepper powder
1 tsp Dried oregano
1/4 c Fat free sour cream

Instructions

1. In a slow cooker, combine chicken, salsa, beans, broth, bell pepper, onion, cumin, chili powder and oregano.
2. Cook on low setting 8 hours or until chicken is tender. Add water if mixture is thick.
3. Serve with sour cream.

Nutrition facts:
Serving size: 1 cup (262g)
Servings per container: 10

Amount per serving:

  • Calories 510
  • Calories from Fat 5
  • Total Fat 0.5g
  • Saturated Fat 0g
  • Trans Fat 0g
  • Cholesterol 25mg
  • Sodium 430mg
  • Total Carbohydrate 86g
  • Dietary Fiber 11g
  • Sugars 14g
  • Protein 36g


Tassajara Granola


Number of servings: 24

Ingredients

4 1/2 c Old fashioned oats
3 c Almonds, slivered
1 1/2 c Sunflower seeds
1 1/2 c Dried pumpkin kernels and squash seeds
1 1/4 c Honey
1/4 c Maple syrup
1 Tbs Vanilla extract
1 1/2 tsp Ground cinnamon
1/2 tsp Almond extract
1/8 tsp Ground clove
3/4 c Canola oil
1 1/2 tsp Salt substitute

Instructions

1. Preheat oven to 325°. Put the oats, slivered almonds and sunflower, pumpkin and squash seeds in a large bowl. In a small saucepan, combine the oil, honey, maple syrup, vanilla, almond extract, spices and salt.
2. Heat the mixture over low heat until it becomes watery. Pour the oil mixture over the dry ingredients, tossing until everything is moistened. Spread the mixture in a large baking pan or cookie sheet.
3. Bake in the middle of the oven for about 20 minutes, or until the granola turns golden, stirring every 5 minutes so the mixture toasts uniformly.
4. Transfer to a large bowl or cool baking pan and toss occasionally until the granola is thoroughly cool and dry. Store in a tightly covered container.

Nutrition facts
Serving size: 1/2 c (63g)
Servings per container: 24

Amount per serving:

  • Calories 340
  • Calories from Fat 210
  • Total Fat 24g
  • Saturated Fat 2.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 160mg
  • Total Carbohydrate 24g
  • Dietary Fiber 5g
  • Sugars 6g
  • Protein 10g