Belly Fat Cure Dessert

Dessert Option (for when you desire or deserve a sweet treat)

Place one or two squares of 85% dark chocolate in the bottom of a coffee/tea
cup.

Fill half the cup with whipped cream, then pour your favorite coffee, decaf coffee, or
sugar-free hot tea over the cream and chocolate until the cup is full.

Top the cup with a little more whipped cream and a sprinkle of cinnamon
or unsweetened cocoa powder for a delicious and rich dessert!

Only one per day.

Strawberry Banana Bites

Something sweet and healthy...

3 ripe bananas
2 cup gluten-free oats
1/2 cup applesauce
1 teaspoon vanilla
A generous pinch of nutmeg
1 teaspoon ginger
1 teaspoon cinnamon
1/2 cup slivered almonds
6 fresh strawberries

Method:

1. Preheat oven to 350°.In a large bowl, mash bananas with a fork. Add oats, applesauce, vanilla, spices, and almonds. Stir thoroughly.

2. Cut the tops off strawberries and chop fruit into tiny pieces. Add to batter. Mix until well blended.

3. Drop dough by rounded tablespoons onto a lined baking sheet. Cook for 20 minutes or until cookies are golden brown. Transfer to cooling rack. Have one with a cup of your Green Tea...:)

Jillian Michaels Fat Burning Desserts

Yep, it's included! These 200-calorie nightly delights only taste like a splurge.

Fruity Snack
1 oz dark chocolate; 1 serving of fruit (such as 1 kiwifruit, 1/4 cup pomegranate seeds or 1 orange)
216 calories, 13 g fat (7 g saturated), 24 g carbs, 5 g fiber, 3 g protein

Baked Apple
Place 1 cored apple in a baking dish. Fill hole with 2 tbsp chopped walnuts; drizzle apple with 2 tsp raw honey. Add water to bottom of dish. Bake at 350° for 25 minutes.
212 calories, 10 g fat (1 g saturated), 33 g carbs, 4 g fiber, 3 g protein

Maple Syrup Pear
Place a quartered pear (cored and stemmed) in a nonstick baking dish. Top with 1 tbsp maple syrup, 1 tbsp chopped walnuts, a dash of cinnamon. Bake at 350° until tender, 25 to 30 minutes.
198 calories, 5 g fat (0 g saturated), 40 g carbs, 6 g fiber, 2 g protein

Ice Cream
Enjoy 1/2 cup Purely Decadent Vanilla Bean or Chocolate coconut milk ice cream.
150 calories, 8 g fat (7 g saturated), 19 g carbs, 6 g fiber, 1 g protein

Fun Fondue
Mix 1 tbsp almond butter with 1 tsp raw honey in a bowl; nuke 20 seconds. Serve with 1/2 banana, sliced; 1 apple, sliced.
223 calories, 10 g fat (1 g saturated), 35 g carbs, 4 g fiber, 3 g protein

Chocolate Yogurt
Mix 6 oz nonfat plain Greek yogurt with 2 tsp raw honey, 1 tsp unsweetened cocoa powder.
179 calories, 4 g fat (2 g saturated), 20 g carbs, 0 g fiber, 17 g protein

Ricotta and Berries
Top 1/2 cup part-skim ricotta with 1/2 cup berries, 1 tsp raw honey.
224 calories, 10 g fat (6 g saturated), 20 g carbs, 4 g fiber, 15 g protein

Minted Melon
Mix 2 cups cantaloupe cubes with 1 tbsp chopped walnuts, 1 tsp raw honey, 1 tsp chopped fresh mint.
176 calories, 5 g fat (1 g saturated), 32 g carbs, 3 g fiber, 4 g protein

Banana Pop
Melt 1/2 oz dark chocolate. Drizzle over 1 banana. Freeze until chocolate hardens and banana is firm.
175 calories, 6 g fat (4 g saturated), 30 g carbs, 4 g fiber, 2 g protein

Grape Delight
1 cup grapes, 1 mozzarella string cheese
189 calories, 6 g fat (4 g saturated), 28 g carbs, 1 g fiber, 8 g protein

Cream Cheese Dip
Mix 2 oz lowfat cream cheese with 1 tsp raw honey, a shake of cinnamon. Serve with 1 apple, sliced.
207 calories, 10 g fat (6 g saturated), 24 g carbs, 3 g fiber, 6 g protein

Raspberry Dream
Mix 4 oz nonfat plain Greek yogurt with 1 cup raspberries. Top with 1 sheet graham cracker, crumbled.
210 calories, 5 g fat (2 g saturated), 30 g carbs, 8 g fiber, 14 g protein

Sweet Squash
Place 2 cups butternut squash cubes on a baking sheet coated with cooking spray. Drizzle with 1 tbsp raw honey, a shake of cinnamon. Bake at 425° until tender, 25 minutes.
190 calories, 0 g fat (0 g saturated), 50 g carbs, 6 g fiber, 3 g protein

Cookies and Milk
9 Nature's Path Vanilla Animal Cookies, 1 cup So Delicious coconut milk
170 calories, 9 g fat (7 g saturated), 21 g carbs. 0 g fiber, 3 g protein

Oatmeal & Peanut Butter Ricotta Cookies

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 5

Serving Size: 5

Calories per serving: 49

Fat per serving: 2.6

Ingredients

• 1 tbs natural peanut butter
• 1/4 cup old-fashioned oats
• 1/4 cup reduced-fat ricotta cheese
• 2 packets (or to taste) Stevia
• 1/4 tsp baking powder
• 1 egg white
• dash cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Line pan with parchment paper.
3. Mix everything together with a fork, pressing to mash ricotta cheese.
4. Spoon 5 cookies on to pan.
5. Bake for 10-12 minutes or until tops of cookies start to brown.

Cal 49, Fat 2.6, Pro 3, Carb 4, Sugars 1.

http://jen-fits-playground.com/?p=1840

Copyright © 2011 Jenny Grothe

10 Easy Low Cal Desserts from The Biggest Loser

1. Ricotta Fruit Cup. Fill a wineglass or parfait glass half-full with blueberries or fresh sliced strawberries. Top with 1/2 cup fat-free ricotta cheese, then drizzle with honey and sprinkle with cinnamon.

2. Roasted Fruits with Honey. Halve fruits such as peaches or nectarines and remove the pits. Place on a baking sheet and drizzle each half with 1 teaspoon honey. Roast in a 350°F oven until tender and juicy, about 15 minutes.

3. Banana-Peanut Butter Sandwich. Peel a banana and cut it in half lengthwise. Spread 1 tablespoon creamy reduced-fat peanut butter onto the cut side of one half, then top with the other half to create a banana sandwich. Cut into bite-size pieces, if desired.

4. Low-Cal "Ice Cream" Sandwich. Create a homemade frozen treat by sandwiching 2 tablespoons sugar-free whipped topping between 2 fat-free chocolate graham crackers. Cover with plastic wrap and pop into the freezer for 1 hour.

5. Baked Maple Apple. Core and halve an unpeeled apple and place it in a small microwavable bowl. Cover with plastic wrap and heat on high power in a microwave for 2 minutes. Drizzle each half with 1 tablespoon sugar-free maple syrup, then sprinkle with cinnamon or allspice.

6. Low-Cal Peanut Butter Cup. Stir 1 teaspoon creamy reduced-fat peanut butter into a sugar-free, fat-free chocolate pudding cup. It tastes just like a peanut butter cup!

7. Banana Milkshake. Peel an extra-ripe banana, cut it into chunks, and freeze in a ziptop bag. In a blender, process the frozen chunks with 1 cup fat-free milk or fat-free yogurt.

8. Healthy Latte. For a healthier alternative to the drinks sold at many coffee chains, pour 1 cup of cooled coffee over ice, add a small scoop of fat-free vanilla frozen yogurt, and top with a sprinkling of nutmeg or cocoa powder.

9. Angel Food Trifle. In a parfait glass, layer 2 small chunks of angel food cake (equal to one slice) with sliced berries of your choice and 1/2 cup fat-free frozen yogurt.

10. Not-So-Decadent Chocolate-Covered Strawberries. Dip 5 or 6 large fresh strawberries into 2 tablespoons fat-free chocolate sauce for a guilt-free version of chocolate-covered strawberries.

Banana Mousse

'Tis the season for desserts, so this week we have a creamy concoction for you that's not only delicious, but also loaded with calcium and electrolytes. And here's a little secret: With its 4 to1 carb to protein ratio, it'll even make a great recovery snack after blasting through those P90X2^® workouts that Santa left under the tree.

• 2 Tbsp. low-fat milk
• 4 tsp. brown sugar
• 1 tsp. vanilla extract
• 1 medium banana, quartered
• 1 cup plain, low-fat yogurt
• 4 slices banana (1/4 inch each)

In a blender, blend milk, sugar, vanilla, and the quartered banana together at high speed until mixture is smooth. Pour into a bowl and fold in yogurt. Chill mixture for at least 45 minutes in refrigerator; when chilled, spoon mousse into 4 dessert dishes. Cut 4 1/4-inch slices from banana, and stand 1 banana slice on its side in each bowl. Makes 4 servings.

Nutritional Information (per serving):

Calories	Protein	Fiber	Carbs	Fat Total	Saturated Fat
89	4 g	1 g	16 g	1 g	1 g

LOL April Fool's Day Cake

Ingredients

2 eggs, lightly beaten
1 can (5-1/2 ounces) spicy hot V8 juice
1 cup chopped green pepper
2/3 cup chopped onion
1/2 cup seasoned bread crumbs
1/2 cup quick-cooking oats
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef

MASHED POTATOES:
4-2/3 cups water
1 cup plus 2 tablespoons milk
7 tablespoons butter, cubed
1-3/4 teaspoons salt
4-2/3 cups mashed potato flakes
Ketchup and mustard

Directions

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Pat into two ungreased 9-in. square baking pans.
Bake at 350° for 15-20 minutes or until meat is no longer pink and a meat thermometer reads 160°; drain. Let stand for 10 minutes.
Meanwhile, in a large saucepan, bring the water, milk, butter and salt to a boil. Stir in potato flakes. Remove from the heat.
Invert one meat loaf onto a serving platter; invert the second loaf onto a cutting board. Spread 1-1/2 cups mashed potatoes over loaf on the platter. Carefully slide second loaf onto the potatoes.
Spread 3-1/2 cups mashed potatoes over top and sides. Spoon remaining mashed potatoes into a pastry bag with open star tip #195. Pipe a shell border around bottom and top edges. Place ketchup and mustard in separate resealable plastic bags; cut a small hole in a corner of each bag. Pipe onto potato border. Yield: 8-10 servings.

Chocolate covered Strawberries RECIPE

Chocolate Strawberries Dipped in Dark and White Chocolate

These chocolate strawberries are dipped in dark chocolate first. Then you let these chocolate strawberries cool completely before drizzling with white chocolate. Covered strawberries recipes don't much tastier than these two-tone chocolate strawberries.

Ingredients:

• 2 6 oz. dark chocolate bars (or 12 oz. dark chocolate)
• 1 tsp. butter
• 1 quart strawberries
• 6 oz. white chocolate candy melts or white chocolate chips

Preparation:

1. Line a baking sheet with waxed paper or parchment paper.


2. Break up chocolate, and place in the top of a double-boiler with butter. Melt completely. Or place chocolate pieces and butter in a microwave-safe container and heat on 50% power for 30 seconds. Stir and repeat until melted.


3. Meanwhile, wash strawberries and dry well with a paper towel. Chocolate strawberries need to be dry for the chocolate to adhere to the strawberries.


4. Holding strawberries by the stem, dip in chocolate, coating strawberries well. Let excess chocolate drip off strawberries. Place chocolate strawberries on prepared baking sheet to cool completely.


5. Place white chocolate candy melts or chips in a microwave-safe container. Heat on 50% power for 30 seconds. Stir and repeat until melted. With a fork, drizzle white chocolate over chocolate strawberries. There's no need to take chocolate strawberries off the baking sheet. Just let the excess white chocolate drizzle onto the waxed paper.


6. Let chocolate strawberries cool completely. Refrigerate until ready to serve.

Makes 1 quart dark and white chocolate strawberries.

Homemade Chocolate Covered Raisins

Only 3 ingredients!

Ingredients:

• 1/4 cup dark chocolate chips ( organic, because it tastes so much better!)
• 1/2 tbsp coconut oil (it really thins out the chocolate and makes it easy to coat)
• Approx 1.5 cups raisins

Directions: Place chocolate chips and coconut oil in a medium sized bowl and heat for approx. 1 minute on high in the microwave. Stir very well until all clumps are gone. Now take the raisins, 1/2 cup at a time and stir into the chocolate. Pour raisin mixture onto a large plate lined with parchment paper and spread into a thin layer. Place in freezer to firm for about 5-10 minutes. Break apart the raisins with fingers and serve! Keep leftovers in the fridge.

Frozen Bananas

Whether you dip in yogurt or chocolate, freeze the bananas first.
Puncture half a banana with a stick, lay them on wax paper for a couple hours.

Dip each frozen banana into either yogurt or semi sweet melted chocolate.
Then roll in the topping of your choice and freeze again.

Toppings you could use:

*Sliced almonds
*Chopped pecans or walnuts
*Unsweetened coconut
*Sprinkles
*Granola is great on the yogurt one
*Almond Butter
*Crushed Graham Cracker
*Peanut Butter
*Crushed Peanuts

Tips & Techniques

To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted

Super Easy Banana "Ice Cream" Recipe

Super Easy Banana Ice Cream

Ingredients:

2 bananas sliced and then frozen

2 Tbsp fat free milk( you can use almond, rice or soy milk as well)

¼ tsp vanilla extract

Directions:

1. SLICE and FREEZE your bananas. It’s really important to slice your bananas BEFORE you freeze them or you can burn out the motor in your blender, chopper, food processor, etc.

2. Add vanilla extract and milk and blend away until smooth and creamy. You may have to add 1 additional Tbsp of milk if it’s too thick.

You can top it with 1 Tbsp of your favorite caramel sauce or chocolate sauce (it spreads further if it’s hot) and drizzle with a little whipped cream. (Make sure and add the points for your toppings)

Variations

* Chocolate Banana Ice Cream ~ Add 1 Tbsp unsweetened cocoa powder
* Chocolate Peanut Butter Banana Ice Cream ~ Add 1 Tbsp unsweetened cocoa powder & 1 Tbsp Peanut Butter
* BANANA SPLIT ~ Add 3 frozen strawberries and drizzle with 1 Tbsp Chocolate Syrup and Whipped Cream
* Strawberry Banana Frozen Yogurt ~ Add 4 oz Fat Free Strawberry Yogurt with 3 Strawberries.

Makes 1 BIG Bowl of Ice Cream ~ O points+ with no toppings

For more pictures and other great dessert ideas check out Friends of Weight Loss Website.

Banana with Dark Chocolate-Honey Sauce

Ingredients

2 tablespoons bittersweet chocolate chips or chopped dark chocolate
1 teaspoon honey
1 teaspoon unsalted butter
Small pinch of salt
1 small banana, peeled and cut into 1-inch chunks
1 teaspoon chopped toasted walnuts

Directions
In a double boiler or microwave-safe bowl, melt the chocolate with the honey, butter, and salt, stirring frequently. Serve the chocolate sauce and walnuts in bowls for dipping, accompanied by the banana chunks.

Chocolate Pudding made with......

AVOCADO!!!!

Chocolate Pudding (made with Avocado!)

• 1 ripe avocado
• 2 Tbsp cocoa powder
• 4 tsp agave nectar (can use sugar)
• 1 tsp vanilla
• 1 Tbsp milk

Dice avocado and place all ingredients into a small food processor. Blend until smooth and creamy. Dish into serving bowls and garnish with whipped cream, if desired. Makes 1 large or 2 small servings.

Vegan Black Bean Brownies (Low Fat too)

Black Bean Brownies Recipe

Servings: 9

Description:

Dense, fudge-y and ultra-healthy, these brownies are a great alternative to traditional brownies! It's amazing how they taste like chocolate and fudge and not beans! Chef's Notes: Rolled oats run through the food processor may substituted for the instant oats. Use optional sugar if your bananas are still green and not very ripe.

Ingredients:

• 15 ounces black beans, drained and rinsed
• 2 whole bananas
• agave nectar or honey (1/3 cup)
  
• unsweetened cocoa (1/4 cup)
  
• cinnamon (1 Tablespoon)
  
• vanilla extract (1 teaspoon)
  
• ¼ cup instant oats

Instructions:

Preheat oven to 350 F. Grease an 8x8" pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approximately 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing. Chef's Note: if you find these brownies are too soft or too fudge-y, add another 1/4 cup oats or flour.

I made the Chocolate-berry Quesadilla

Okay....now this was just amazingly delicious! I do not feel in the slightest guilty for that little bit of chocolate on it either. YUM!
I used the whole wheat tortilla wrap.
Cut up a banana and strawberry.
Cinnamon sprinkled all over it too!

First I put it in a pan and heated it for 1 minute on each side.
Then i put some banana inside.
Then I heated it for 30 more secs in the pan.
I melted a few dark chocolate Choc. Chips and drizzled that on top
And sprinkled cinnamon all over and added a little more banana and a couple strawberries!

Chocolate Zucchini Snack Cake

Kids will love this "hidden" veggie cake! From the Flat Belly Diet Cookbook.


Allowing the chips to melt on a warm cake results in a lovely chocolate spread that helps this otherwise lean cake stay moist.

TIME: 45 minutes

SERVINGS: 12

1 and 3/4 c whole wheat pastry flour
1 and 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
1/2 c Natural Sweetener
1/2 c low-fat vanilla yogurt
1/3 c canola oil
1 tsp vanilla extract
1 and 1/2 c shredded zucchini
3 c semisweet chocolate chips, divided (MUFA)

1. Preheat the oven to 350°F. Coat an 11" x 8" baking pan with cooking spray.

2. Combine the flour, baking powder, baking soda, and salt in a large bowl.

3. Whisk the eggs, sugar, yogurt, oil, and vanilla extract in a medium bowl. Whisk in the zucchini and 11/2 cups of the chips. Stir into the flour mixture just until blended. Spread into the prepared pan and bake for 30 minutes or until lightly browned and a wooden toothpick inserted in the center comes out clean.

4. Remove from the oven and sprinkle the remaining 1 1/2 cups chips over the cake. Spread with a small spatula as they melt to form an icing, placing back into the warm oven, if needed, for about 1 minute.

Nutrition Info Per Serving (1/12 of cake): 361 Cal, 5 g pro, 47 g carbs, 17 g fat, 4 g fiber, 175 mg sodium

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Guiltfree Frozen Dessert

I just saw this recipe and thought I would share it. I gotta try this one!

This is from Phase 1 of the South Beach Diet. I am not following that diet....but this sure sounds YUMMY!

A Guilt-Free Frozen Dessert

The best way to chill out at the end of a sizzling summer day is with a refreshing frozen treat. This guilt-free dessert is sure to keep you cool and satisfied.

Chilled Espresso Custard (Phase 1)

Description
Even dessert requires a little variety from time to time. If you're looking for a change, try adding this tasty alternative to your dessert repertoire.

Serves 4

Ingredients
1 1/2 cups 1% low-fat milk
2 eggs, beaten
3 tablespoons sugar substitute
2 teaspoons espresso powder or instant decaffeinated coffee
1 teaspoon vanilla extract
Ground cinnamon, for garnish
Lemon twists, for garnish

Instructions
In a medium bowl, whisk together the milk, eggs, sugar substitute, espresso powder or coffee, and vanilla extract until well blended. Pour into four 6-ounce custard cups or ramekins and place in a 10" skillet.

Fill the skillet with water to 1/2" from the top of the custard cups. Bring the water to a boil over high heat. Reduce the heat to low, cover, and simmer for 10 minutes. Remove the cups from the skillet, cover with plastic wrap touching the surface of the pudding, and refrigerate for 3 hours, or until chilled. Garnish with the cinnamon and lemon twists.

Nutritional information:
110 calories
3.5 g fat (1.5 g sat)
13 g carbohydrate
6 g protein
0 g fiber
80 mg sodium
110 mg cholesterol

Low Fat, Low Carb Cheesecake Recipe

Low Fat, Low Carb Cheesecake Recipe

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Jack LaLanne Dessert Recipe

YUMMY!

http://www.youtube.com/watch?v=y5tGxSqv4HA&feature=channel_page