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Friendly Feasting: Desserts Repost

As promised, this week’s blog is a repost of some of my favorite desserts. Hopefully this is a nice variety of options when you need something sweet that’s also Meltdown friendly! These are also great ideas to take to special events and holidays so the day isn’t a total wash!

As always, I want to add my usual disclaimer that, while Meltdown friendly, these recipes are desserts and as such should be eaten in moderation, not as a daily staple. Artificial sweeteners do have calories when consumed in bulk, and some studies say they increase sugary cravings, so if you notice you want sugar more, back off the desserts and other artificially sweetened items! That being said, ENJOY!

 

Peanut Butter Cookies http://www.cooks.com/rec/view/0%2C1810%2C155188-251199%2C00.html

     Peanut Butter Cookies Peanut Butter Cookies - crunchy creamy pb cookies                                         crunchy pb cookies

  • ½ cup natural peanut butter
  • ½ cup Splenda
  • ½ tsp baking soda
  • ½ large egg, lightly beaten (I’ve used a whole egg for ease and it’s fine)

Preheat the oven to 350° and mix peanut butter with Splenda, baking soda and egg. Roll tablespoons of the dough into 8 balls. Bake for 8-12 min, until the cookies are lightly browned and set. Let cool on a wire rack. Makes 4 fat servings (2 T pb each) so 2 cookies = 1 serving!

Counts as 4 fat servings, protein depends on if you use a whole egg or half. On L3-4, note this makes 8 half-fat servings when 1 Tbsp pb is listed in the manual. I make 8 small cookies so that 2 cookies = 1 full fat serving and 1 cookie can be a half fat as needed.

 

Flourless Chocolate-Chip Cookies http://chocolatecoveredkatie.com/2011/08/30/flourless-chocolate-chip-cookies/

Flourless Choc Chip Cookies 2 Flourless Choc Chip Cookies 3

  • 3/4 cup rolled oats
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • ¼ cup  Splenda
  • 2 Tbsp unsweetened chocolate chips or chunks of unsweetened baker’s chocolate
  • 1 Tbsp coconut or grapeseed oil (olive is fine but I use these in desserts)
  • 1-2 T almond milk (start with 1 and add 2nd as needed)
  • ½ tsp vanilla

Blend first 4 ingredients together in a food processor/blender. Mix with other ingredients, form into cookie shapes, and place on a greased cookie sheet. (For softer cookies, chill in fridge 30 min prior to baking.) Cook 6-10 min at 375 F. Cool 10+min before removing from sheet. (Or mix first 5 and put in mason jar, top with chips, add a note to add wet ingredients into jar ingredients and how to bake for a nice, cheap, fun-to-decorate gift.)

Counts as 2 carbs. I recently made 10 small cookies from this recipe using a very round-shaped Tbsp measuring spoon to form balls that held together better than rolling by hand.

 

Low-fat Light As Air Peppermint Meringues http://www.food.com/recipe/lowfat-light-as-air-peppermint-mernigues-453822

Meringue--Perfect Meringues

  • 2 egg whites
  • ½ tsp vanilla
  • 1/8 tsp cream of tartar
  • 2/3 cup Splenda
  • Options:
    • Peppermint, almond, maple, other extracts/food colorings/unsweetened cocoa powder

Place egg whites in a mixing bowl and let sit for 1 hour. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer until soft peaks form. Add Splenda 1 Tbsp at a time. Beat until stiff peaks form. Grease a cookie sheet and set aside. Gently mix in flavorings/color. Drop from a rounded teaspoon 1½ inches apart. Bake at 325 for 10 min. Cool and then store in airtight container.

Counts as ½ protein on L0-3 and 1 protein on L4 but given all the Splenda, don’t eat all these yourself! I was able to make 25-30 bite-sized pieces for a party. I did half with peppermint and half with almond extract and preferred the latter. I did NOT store these in the recommended airtight container. I didn’t have light and crispy meringues but sticky, chewy bites, which luckily the party guests loved too!

 

 Grandma Lee’s 3-Minute Chocolate Cake http://www.lowcarbfriends.com/recipereview/showproduct.php?product=877&sort=8&cat=5&page=1

3-min cake baked 3-min cake iced

  • ¼ cup almond flour
  • 1 Tbsp unsweetened cocoa powder
  • ¼ tsp baking powder
  • 5 packets Splenda
  • 2 Tbsp oil
  • 1 Tbsp water
  • 1 egg

In 2-cup Pyrex dish, blend dry ingredients then add wet. Blend with fork. Cover with plastic wrap. Vent by cutting small slit in center of plastic wrap – important! Microwave on high 1 min or until knife comes out clean. Cool a bit to eat or cool completely to ice.

Yep it’s that easy! Counts as 1 fat serving and ½ protein on L0-3, full protein on L4.

 

Raw Chocolate Ganache http://nouveauraw.com/raw-recipies/desserts/chocolate-cake-with-ganache-frosting/

  • ¾ cup s-f maple syrup
  • ¾ cup unsweetened cocoa powder
  • 1/3 cup melted coconut oil
  • 1/8 tsp salt

Makes 1 cup. Place all in blender and process until smooth, scraping down sides with spatula. I like this as the “icing” for my cake, though I know Jeremiah and Elaine Hubbard love eating the cake plain!

Whole batch would count as a couple of fat servings from all the oil. Feel free to halve or third the recipe. 1/3 cup oil is about 6 Tbsp (2-3 fats). You can also adjust this to taste and try to cut down on the oil!

  

Raspberry Cobbler Bars http://chocolatecoveredkatie.com/2011/06/05/raspberry-cobbler-bars/

Raspberry Cobbler 2

  • 1½ cups almond flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup pumpkin or oil (I’ve only used oil)
  • 1 ½ tsp cinnamon
  • 1/3 cup Splenda
  • 2 cups (8oz) fresh or frozen berries
  • 2 Tbsp sugar-free maple syrup
  • 2 tsp arrowroot powder/cornstarch
  • 1 tsp pure vanilla extract
  • Add Splenda to taste

Stir together first 6 ingredients. Scoop half the mixture into a small, sprayed glass dish (or any small pan). In a separate bowl, stir together other ingredients. Layer them into pan, then top with rest of the mixture from first pan. Bake for 35 min at 350F, then cool before cutting.

While something I’d love to have all the time, this is a pretty high-calorie (lots of fats/carbs) dish making lots of little servings so I use this at holidays or on a cheats day/meal to still eat clean. I also typically halve the recipe if making it just for myself so there is less lying around to tempt me! In the full recipe, the almond flour is 6 servings on its own plus ½ cup oil would be about 3 more servings of fat. The berries make 4 carb servings. Off bootcamp and for special occasions you could use some Splenda brown sugar (what the recipe called for) in place of regular Splenda.

 

Bootcamp is wrapping up, so I thought it time to give you something you could (cleanly) indulge in. Please enjoy these sweet treats responsibility! As we slip into another weekend, feast with sweets, feast with baked goods, and as always…FEAST ON!!!

~Coach Lauren