Guilt Free Dessert

It’s time for the holiday’s and if you’re trying to be mindful of maintaining a healthy diet, desserts may tempt you and throw you off course. I thought this would be a good time to share with you a healthier option below from my Fat to Fit cookbook. To purchase all the recipes, follow this link here. 

Cindy’s Peanut Butter Pie.

Taped Segment 

Ingredients: 

-1 (8 ounce) package low fat cream cheese 

 -1 1/2 cups baking stevia 

 -1 cup peanut butter 

 -1 cup almond milk 

 1 (16 ounce) package sugar free frozen whipped topping, thawed 

 2 (9 inch) prepared reduced fat graham cracker crusts 

Directions: 

1.       Beat together cream cheese and stevia. Mix in peanut butter and almond milk. Beat until smooth. Fold in whipped topping. 

2.       Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. 

Almond Encrusted Yellow Tail Fish

I went to Market on the Hill Thursday and got some fresh Yellow tail Snapper-YUMMY! 

I paired the fish with smashed sweet potatoes and pan seared brussel sprouts :)

ALMOND ENCRUSTED YELLOW TAIL

Ingredients:

2 servings

3  8 oz. yellow tail snapper fillets

1/4 tsp. sea salt & pepper

1 lemon juiced

1 c. almond flour

1 egg

1/2 c. almond milk

1 c. chopped sliced almonds

4 tsp. canola

3 tsp. Smart Balance butter spread

1/4 c. dry white wine

Directions:

1. Season yellow tail fillets with salt, pepper and lemon juice, then dredge in almond milk, almond flour and egg wash. 

2. Coat fillets in chopped almonds. Pat the almonds on the fish to secure.

3. Saute in canola oil over medium heat, taking care not to burn almonds, until nicely browned. Remove fillets and de-glaze pan with splash of white wine. 

4. Add a squeeze of lemon and melt butter in pan juices. 

5. Drizzle over fish and garnish with lemon slices and parsley.