dessertswithbenefits

HEALTHY HOMEMADE BANANA PEANUT BUTTER SPREAD

**not my recipe or picture. Ingredients
  • 56g (2oz) Freeze-Dried Bananas (I used Nature’s All)
  • 4 packets Truvia (or sweetener of choice)
  • ½ tsp Cinnamon (to taste)
  • ½ tsp Salt
  • 16oz Roasted, Unsalted Peanuts
  • 1 tsp Banana Extract

Instructions

  1. In a large food processor, add the bananas, truvia, cinnamon and salt. Grind until powdery.
  2. Add the peanuts and grind until buttery (in a large food processor, it should take only a few minutes). Scrape down the sides of the bowl if needed.
  3. Add the banana extract and pulse until fully incorporated.
  4. Process for another ~20 seconds, then scoop into a pretty jar. Seal tightly and refrigerate to store.

Notes

This recipe is: no bake, sugar free, gluten free, vegan!

Healthy Nutella Frozen Yogurt! 🍫🍦😍 . Gimme 😁 … Gimme it 😳 … GIMME IT NOW! 😈 . There is no such thing as “self control” around this fro yo. It’s creamy. It’s sweet. It’s chocolatey and it’s hazelnutty… it’s got that whole “Nutella” thing goin on but without all the sugary crap and artificial flavors 🙏 . Why yes, dear sir, this fro yo IS refined sugar free (no sugar added), low calorie, low carb, high protein, high fiber and gluten free 👌 . Nutritional Information for ½ cup of this Healthy Nutella Frozen Yogurt (vs. Williams Sonoma’s “Nutella” Gelato recipe): 150 calories (vs. 370) 9g fat (vs. 22g) 9g carbs (vs. 41g) 10g protein (vs. 6g) … OH MAH GAH! I’ll take it all thanks 😍 . ••• For the recipe, go to the direct link in my profile @DessertsWithBenefits 💕 ••• Or go to my blog: http://bit.ly/1FU54dH and search “Nutella Frozen Yogurt” by dessertswithbenefits
April 15, 2015 at 07:34PM

Also made a batch of vegan protein bars for work afternoon snack/pre workout. Recipe is chubby hubby protein bars by Desserts with benefits, seemed quite dry but tasted OK so fingers crossed the fridge time sorts out the texture! For any good dairy free protein bar recipes?? #vegan #veganprotein #proteinbars #foodprep #healthysnacks #chubbyhubby #peanutbutter #pb&chocolate #dessertswithbenefits #cleaneating

Today I made some gluten free/sugar free (just how I like it) cupcakes from dessertswithbenefits

They were her bittersweet chocolate quinoa cupcakes (minus the chocolate frosting). They’re pretty good! I made the quinoa and brown rice flour myself in a blender and I think I might have left it a little to coarse and I left out the stevia extract (THE ONLY SWEETENER IN THE RECIPE) because I don’t have any, but luckily on a whim I also added some semisweet mini chocolate chips which made them just sweet enough, but overall due to my mistakes I’m sure they were a little more muffiny than cupcakey but still super yummy, I love Jessica. 

I’m going to bring them to Tyler and our friend Syma who takes photos tonight. I’ll let you know what they think!

This is Jessica’s photo, not mine, but mine looked just as yummy minus the frosting, plus some chocolate chips.

here’s the recipe

HEALTHY SINGLE-SERVING PUMPKIN BUCKWHEAT MICROWAVE CAKE

Ingredients

  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Vanilla Soy Milk
  • 82g (1/3 cup) 100% Pure Pumpkin Puree, canned
  • ¾ tsp Apple Pie Spice (or cinnamon)
  • 4 packets Truvia (or sweetener of choice)
  • 1/16 tsp Salt
  • 40g (1/3 cup) Buckwheat Flour
  • 1 tsp Double-Acting Baking Powder

Instructions

  1. Spray a 4" baking dish with cooking spray.
  2. In a medium-sized bowl, whisk together the flax and soy milk.
  3. Stir in the pumpkin, apple pie spice, truvia and salt.
  4. Stir in the buckwheat flour, then stir in the baking powder.
  5. Scoop batter into prepared dish and microwave for 5 minutes, or until the surface springs back when tapped.
  6. Let cool slightly, flip over onto a plate (or eat it right out of the dish) and enjoy!

Notes

This recipe is: sugar free, low fat, high fiber, high protein, eggless, vegan!

*Not my recipe or picture. 

Healthy. Fudge. Brownies. 🍫😳😁😍
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Yes, my fellow dessert companions. These brownies are real.
And they’re da bomb 💣
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They’re chewy and fudgy and chocolatey and delicious 🍫
You’d never know they’re free of butter, sugar, eggs and white flour 👌
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And you sure as hell would never know they’re 100 CALORIES EACH! 🙏
[refined sugar free, low fat, high fiber, gluten free, dairy free, vegan]
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••• For the recipe, go to the direct link in my profile @DessertsWithBenefits 💕
••• Or go to my blog: www.DessertsWithBenefits.com and search “Fudgy Black Bean Brownies”


#InstaFitFoodz 💪🏽😍😍Healthy Key Lime Cheesecake -

Credit: dessertswithbenefits - 🍰Ingredients🍰 -
Graham Cracker Crust:
1+¾ cups Graham Cracker Crumbs
1/3 tsp Salt
3 tbsp Coconut Oil, melted
1 tbs + 2 tsp Unsweetened Almond Milk
1 tsp Butter Flavor
30 drops Stevia Extract -

Cheesecake Filling:
-
2+½ cups Plain, Nonfat Greek Yogurt
3 Organic Eggs, large
3 Organic Egg Whites, large
2+½ tsp Stevia Extract
1 tbs Organic Corn Starch
pinch Key Lime Zest
¾ cup Key Lime Juice, strained through a sieve
-
🍴Instructions🍴 -

Graham Cracker Crust:
Preheat the oven to 350 degrees F.
In a large bowl, stir together the graham cracker crumbs and salt.
In a microwave-safe bowl, microwave the coconut oil, almond milk, butter extract and stevia at 20-second intervals, stirring between each one, until melted. Pour over the graham cracker crumbs and stir together.
Press the mixture into an 8 inch springform pan and bake for ~12 minutes. Let cool as you make filling.
-

Cheesecake Filling: -
Once the pan is cool enough to handle, wrap the outside of the springform pan with foil to prevent any water from leaking into the crust. Place the pan inside a nine inch brownie pan.
In a large bowl, whisk together the yogurt, eggs and egg whites.
Whisk in the stevia, corn starch and zest.
Whisk in the lime juice.
Pour the mixture into the baked crust, pour about an inch of water into the brownie pan (be careful not to splash any water into the cheesecake!) and bake for ~1 hour.
After baking, let the cheesecake cool inside the water bath. Once the pan is cool enough to handle, remove the pan from the water bath and place in the refrigerator for a few hours.
Slice and serve with whipped cream or forks alone!
-
Calories per serving: 230 by instafitfoodz http://ift.tt/1ONt6ck

Healthy Key Lime Cheesecake - Credit: @dessertswithbenefits - 🍰Ingredients🍰 - Graham Cracker Crust: 1+¾ cups Graham Cracker Crumbs 1/3 tsp Salt 3 tbsp Coconut Oil, melted 1 tbs + 2 tsp Unsweetened Almond Milk 1 tsp Butter Flavor 30 drops Stevia Extract - Cheesecake Filling: - 2+½ cups Plain, Nonfat Greek Yogurt 3 Organic Eggs, large 3 Organic Egg Whites, large 2+½ tsp Stevia Extract 1 tbs Organic Corn Starch pinch Key Lime Zest ¾ cup Key Lime Juice, strained through a sieve - 🍴Instructions🍴 - Graham Cracker Crust: Preheat the oven to 350 degrees F. In a large bowl, stir together the graham cracker crumbs and salt. In a microwave-safe bowl, microwave the coconut oil, almond milk, butter extract and stevia at 20-second intervals, stirring between each one, until melted. Pour over the graham cracker crumbs and stir together. Press the mixture into an 8 inch springform pan and bake for ~12 minutes. Let cool as you make filling. - Cheesecake Filling: - Once the pan is cool enough to handle, wrap the outside of the springform pan with foil to prevent any water from leaking into the crust. Place the pan inside a nine inch brownie pan. In a large bowl, whisk together the yogurt, eggs and egg whites. Whisk in the stevia, corn starch and zest. Whisk in the lime juice. Pour the mixture into the baked crust, pour about an inch of water into the brownie pan (be careful not to splash any water into the cheesecake!) and bake for ~1 hour. After baking, let the cheesecake cool inside the water bath. Once the pan is cool enough to handle, remove the pan from the water bath and place in the refrigerator for a few hours. Slice and serve with whipped cream or forks alone! - Calories per serving: 230