Yummy homeade cookies under 50 cal (:

Frozen Fruit Pops

Ingredients:

1/3 cup diced kiwi (36)
1/3 cup diced watermelon (15)
1/3 cup diced strawberries (15)
1/3 cup diced pineapple (26)
1/4 cup fresh orange juice (28)

Directions:

Combine diced fruit in a bowl and fill each 5 oz cup with fruit. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit. Place in the freezer a few hours until firm. To remove the pops from the cups, run under warm water a few seconds. Enjoy! Makes 4 pops.

Nutritional information per serving (per pop): 30 calories; 0.2g total fat; 0mg cholesterol; 1mg sodium

Cut out the cals from honey/sugar in this simple smoothie

Ingredients:

120 grams unsweetened frozen berries (59)
50 grams low-fat yogurt (32)
350ml green tea (0)
1 banana (105)

Directions:

Let green tea cool down and put everything in a blender, blend until full mixed.

Nutritional information per serving (two servings): 98 calories; 0.6g total fat; 2mg cholesterol; 3.2g dietary fiber; 2.4g protein;

Mini Apple Doughnuts- my grandfather loves the apple, I don't care for it,so I make a batch without it!

Ingredients:

1/4 cup of lightly packed brown sugar (140)
1/4 cup of white sugar (194)
1 1/2 cups of finely diced apples, peeled and cored (86)
1 1/2 cups of plain flour (683)
1 3/4 tsp baking powder (8)
1/2 tsp salt (0)
1 tsp nutmeg (12)
1/3 cup of chilled unsweetened applesauce (35)
1 egg (63)
1/4 cup of milk (31)


Directions:
Preheat your oven to 350F. Whisk the flour, baking powder, sugars, salt and and nutmeg in a bowl. Add the chilled applesauce. Mix the applesauce with the flour mixture until the mixture resembles coarse crumbs.

In a separate bowl, beat the egg. Mix in the milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to over mix. Place a spoonful of batter into each mold of a buttered mini donut pan (Note: If you do not have one of these, mini muffin pans work fine, too!)

Bake for 15-18 minutes or until the donuts are just golden. Remove from the oven, unmold and serve immediately.

Nutritional information (per one mini donut): 53 calories, 0g total fat

Chocolate Merengues

Ingredients:

3 egg whites (48)
1/2 tsp cream of tartar (4)
pinch of salt (0)
3/4 cup sugar (581)
1 tsp vanilla extract (12)
1/4 cup unsweetened cocoa (49)

Method:

Preheat oven to 275 F and line 2 baking sheets with foil. Beat the egg whites until frothy and then add cream of tartar and salt. Mix in the sugar, beat until semi-stiff and peaks form and in vanilla extract and cocoa. Drop by rounded teaspoon onto baking sheets. Bake for about an hour, let cool.

Makes 3 dozen, 19 calorie cookies!

Not a sweet, but an awesome substitute for pizza!

Zucchini Pizza Bites

Ingredients:

4 slices large zucchini 1/4” thick (or 1 medium zucchini cut on diagonal)
Spray olive oil
2 tbsp pizza sauce
1/4 cup part skim mozzarella
salt and pepper

Method:

1) Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper.

2) Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

This makes 1 serving with a total of 125 calories.

These are my favorite. You're lucky I'm sharing :P

Fudgy Brownies

Ingredients

4.5 ounces all-purpose flour (1 cup)
1/2 cup unsweetened cocoa
1/4 teaspoon salt
1/3 cup butter
2 ounces dark chocolate, chopped
1 cup granulated sugar
1/4 cup 1% low-fat milk
1 teaspoon vanilla extract
2 large egg yolks
1 large egg
Cooking spray

Preparation:

Preheat oven to 350°. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Makes 16 squares, each having 150 calories.

60 Calorie Vanilla Cupcakes

Makes about 14 cupcakes

Ingredients
5 egg whites
Pinch of salt
3 tablespoons honey
2 teaspoons vanilla extract
1/4 cup nonfat yogurt
1/2 cup whole wheat flour
1 teaspoon baking powder

For the frosting
1 cup nonfat cream cheese
1/2 ripe banana

For raspberry frosting as seen on the Biggest Loser (100 calories):
1 cup nonfat cream cheese, at room temp
1 cup fresh raspberries
Fresh raspberries to garnish

Method

Preheat the oven to 325F.
Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.
In a separate medium mixing bowl combine the flour and baking powder and mix well.
Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
Remove from the oven and cool the cupcakes at room temp.
Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
Once cool, spread a little of the banana frosting over the cupcakes and (top each with a raspberry?) serve.

For raspberry frosting:

While the cupcakes are baking, puree the raspberries in a blender until smooth.
Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
Cool completely.
Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.

Nutrition Facts:
Calories 60
Total Fat 0g
Sat Fat g 0g
Cholesterol 5mg
Sodium 190mg
Total Carb 10g
Dietary Fiber 1g
Sugar 4g
Protein 5g

Pudding cup

Ingredients:

1/4 package sugar free french vanilla pudding, instant (30 cal)
1/4 cup 1% milk (28 cal)
1/8 cup light vanilla soymilk (9 cal)
1/2 sheet graham cracker, crushed (33 cal)

Method:

Add pudding powder to bowl. Add milk and soymilk. Mix until well blended and refrigerate to thicken. When ready to eat, add graham cracker crumbs on top and enjoy!

Makes a single serving of 100 calories.

Blueberry Pomegranate Popsicles Recipe

Ingredients:

1 (8 oz.) bottle of POM pomegranate juice - 160 calories
1 pint fresh blueberries (402g) - 229 calories
1 (6 oz.) container Greek yogurt (I used plain) - 60 calories

Directions:

Combine all ingredients in a blender, and pulse until combined. Pour the mixture into popsicle molds or Dixie cups, add popsicle sticks, and then freeze until frozen. (My mixture was thick enough for the popsicle stands to stay in place. But if they do start to fall over, just cut a small slit in a square of wax paper, thread the popsicle stick through it, and then place on top of the Dixie cup. Remove wax paper once the popsicles are frozen.)

All together, this has 449 calories. Depending on the size of your popsicles, you can make different numbers of popsicles. If you make six each will have 75 calories