Apple Cinnamon Slices over Frozen Greek Yogurt

Apple Cinnamon Slices over Frozen Greek Yogurt

Apple Cinnamon Slices
3 medium apples, peeled & sliced thin {I used Pink Lady}
1/2 tsp. cinnamon
4 tsp. brown sugar ( brown sugar-stevia)
2 graham crackers, broken into small pieces

Directions
Peel the apples & slice them into thin pieces. Sauté them in a large skillet (you can add a 1/2 T butter, if desired), along with cinnamon and brown sugar until slightly tender and caramelized.

I used the Frozen Greek Yogurt from Ben & Jerry's with this recipe. Very high in sugar, so moderation is key :)


Remove from the heat and then chill until ready to use. You don’t want to add hot apples to ice cream… that doesn’t work out so well!

Black Bean Soup with Turkey Bacon

Black Bean Soup

I have a large dinner party this past weekend and this soup was a huge success!

Ingredients
10 slices Turkey bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can reduced-sodium chicken broth
1 1/2 cups canned chopped tomatoes
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
4 (15 1/2-ounce) cans black beans, drained but not rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
juice of 1/2 lime

Thinly sliced scallions, for garnish
Greek Yogurt, for garnish
Mozzerella Cheese, for garnish

Directions
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup, Worcestershire, and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.

Meanwhile, pick off all the thick stems from the cilantro. Wash it and shake dry. Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Chickpea-Yogurt Dip

This recipe is tasty! Great for entertaining :)

Purée 1 small garlic clove, two 15-ounce cans chickpeas (rinsed), 1/2 cup plain 2% Greek yogurt, 3 tablespoons olive oil, 2 tsp. Sherry vinegar, and a large pinch of ground cumin; season with kosher salt and freshly ground black pepper. 

Key Lime Pie

 Key Lime Pie- YUMMY! :) 

Ingredients:

1 tablespoon wheat germ
2 cups plus 1 tablespoon sugar substitute (recommended: Splenda)
16 ounces light or fat free cream cheese, room temperature
1 cup plain greek yogurt
1 cup whole milk Cottage Cheese
3/4 cup Key lime juice (fresh or bottled)
2 tablespoons no sugar added vanilla extract
1/4 cup hot water
2 limes, zested, divided
3 envelopes unflavored gelatin (recommended: Knoxx brand)
3/4 cup boiling water
Special Equipment: 9.5 deep pie plate 

Directions:

Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a "faux" crust.

In the bowl of an electric mixer, beat the softened cream cheese, greek yogurt, cottage cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.

Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into the prepared pie pan and sprinkle with the zest of the other lime. Chill in the freezer for 1 hour or until firm. Serve.

CINDY'S BANANA CREAM CHEESE BREAD

CINDY'S BANANA CREAM CHEESE BREAD

FILLING:

1 CUP GREEK YOGURT
1/4 CUP STEVIA 
4 OUNCES GREEK YOGURT CREAM CHEESE, SOFTENED
1 EGG

BREAD:
3 CUPS WHOLE WHEAT FLOUR
2 TSPS BAKING SODA
1/2 TSP SALT
2 CUPS BAKING STEVIA
1 CUP SMART BALANCE BUTTER, MELTED
1/3 CUP BUTTERMILK SUBSTITUTE 
(It only takes five minutes to prepare. 1 cup of milk, 1 tablespoon of white vinegar or lemon juice. Place the tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add the milk into the measuring cup to the one cup line. You will then need to let it stand five minutes. Then use as much that the recipe 

calls for)

(15 OUNCE ) MASHED BANANAS ( ABOUT 4 AVERAGE BANANAS)
4 EGGS

DIRECTIONS:

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 2 ( 9X5 INCH ) LOAF PANS. SET ASIDE.

COMBINE ALL FILLING INGREDIENTS IN SMALL BOWL. BEAT AT MEDIUM SPEED, SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SET ASIDE.

COMBINE FLOUR, BAKING SODA, AND SALT IN MEDIUM BOWL. COMBINE 2 CUPS STEVIA , MELTED BUTTER, BUTTERMILK SUBSTITUTE, BANANAS AND 4 EGGS IN LARGE BOWL. BEAT AT LOW SPEED, SCRAPING BOWL OFTEN, UNTIL SMOOTH. CONTINUE BEATING, GRADUALLY ADDING FLOUR MIXTURE AND SCRAPING BOWL OFTEN, UNTIL WELL MIXED. SPOON 1/4 ( ABOUT 2 CUPS ) BANANA BATTER INTO EACH LOAF PAN. CAREFULLY SPREAD 1/2 OF FILLING MIXTURE OVER BATTER IN EACH PAN. TOP EACH WITH REMAINING BATTER. CAREFULLY SPREAD BANANA BATTER TO EDGE OF PANS. BAKE 65 TO 70 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. COOL COMPLETELY

Greek Yogurt Crumb Cake

Cindy's Greek Yogurt Crumb Cake

This crumb cake will definitely be a crowd pleaser! I made this last night for a dinner party and my husband begged our guests to take some with them so he wouldn't be tempted to eat the whole pan :)

Ingredients:

4 1/2 cups of flour ( I used almond flour for a gluten free dessert)

2 cups of baking stevia

1 cup of dark brown sugar ( I used stevia brown sugar mixture)

1 tsp of sea salt

1 tsp of ground cinnamon

1 tsp of allspice

4 cups of smart balance butter spread

1 1/2 tsp pure vanilla extract

1/2 tsp of baking soda

1 cup of plain greek yogurt

3 Eggs

Confection Sugar or baking Stevia for a light dusting

Directions:

1. In a large bowl mix together 2 cups of flour, 1/4 cup of baking Stevia, the brown sugar, 1/2 tsp of sea salt,  the cinnamon, and allspice. Mix well. Using a fork, mix in 2 cups of melted smart balance butter spread until crumbly and set aside. 

2. Preheat oven 350 degrees. Spray with cooking oil a 11x15 glass cooking dish. 

Using an electric mixer, cream the remaining 2 cups of melted smart balance butter spread at high speed. Gradually blend in the remaining 2 cups of baking Stevia. Beat until fluffy. Increase the mixer and blend in 1 egg at a time. Beat in the vanilla, 1/2 tsp of sea salt, and baking soda.

3. Lower the mixture speed to low; gradually beat in 1 1/4 cups of flour. Mix in 1/2 cup of plain greek yogurt until blended together. Mix in remaining 1 1/4 cups of flour and 1/2 cup of greek yogurt.

4. Pour in to prepared glass baking dish. Spread evenly and then top with Crumble evenly over the batter. Bake until cake feels spongy and a toothpick inserted comes out clean. Approx. 40 minutes

5. Let cool, dust with Confection sugar or Baking Stevia. Cut into squares and ENJOY!

Shrimp & Crab Enchiladas

Shrimp & Crab Enchiladas

Ingredients-

1 pack of Artisan Whole grain tortillas

8 oz shredded low fat cheddar cheese

8 oz crab meat drained

1 pound of cooked medium shrimp, deveined

20 oz of jalapeno salsa

8 oz of plain Greek yogurt

1/4 cup of green onions (chopped)

Sea Salt & Pepper to taste

Directions-

Preheat oven to 350 degrees

Lay out tortillas on a flat surface

Mix the shrimp, crab meat, and cheese together in a bowl- leave some cheese for the topping

In the middle of each tortilla place filling, sprinkle with sea salt & pepper, and then roll up

You will be placing these side by side in a 9x13 glass cooking pan (spray cooking oil on pan)

Pour jalapeno salsa on top 

If you have remaining mixture, place on top of salsa

Sprinkle with remaining cheese

Cover with aluminum foil

Bake for 30 min, remove foil and bake uncovered for an additional 15min

Top each one with Greek yogurt and green onions

I served with gluten free chips and homemade Guacamole