I received a mini donut pan this week so I absolutely had to try it out. Healthier baked donuts? Yes please! I’m still tinkering with the spices I had bought from that lovely store. Today, my eye fell on the package of whole mace I had. So pretty and orange. I opened the package and gave it a sniff. YES! I never stopped and realized how delicious mace smells all on its own. I keep using it in blends. This time it needs to shine. Grinding it up made it smell even better! Mmmmm, I must do more with mace in the future.
- 1 cup whole wheat flour
- 2 cups unbleached flour
- 1 cup splenda or sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground mace (I went with 1 tsp, but that might be too intense for most. I looove spices though)
- 1 cup skim milk
- 1 tsp lemon juice
- 3/4 cup egg substitute (like egg beaters)
- 3 tbl melted light cooking margarine
- 1/3 cup mashed banana
- If you are grinding your own mace from whole. This is the texture I brought the mace down to:
- Combine the flours, sugar/splenda, baking powder, baking soda, and mace in a bowl.
- In a separate bowl combine the milk and lemon juice. Stir. Add the banana, melted margarine, and egg substitute.
- Add the wet mixture to the dry and stir until well mixed.
- Fill the mini donut pan and bake at 325F for 12-15 minutes. The donuts should spring back when touched.
If you don’t have a donut pan don’t worry! These work out great as cake like cookies or even mini muffins.Makes 43 mini donuts, cookies, or mini muffins. Each (baked with splenda) contains 38 calories, .3 gram of fat, .5 gram of fibre, 8.4 carbs, and 1.6 grams of protein. With sugar they contain 56 calories, .3 gram of fat, .5 gram of fibre, 12 grams of carbs, and 1.6 grams of protein. To die for when they are still warm. Mmmmm. Saving some of these for breakfast with latte before we start running around tomorrow.
My dessert pie for national pie day. I was inspired a bit by Develyndeskyes response to my twitter. She had suggested a chocolate silk pie…so while I was thinking about chocolate silk in my kitchen some bananas caught my eye. Ha! Get some fruit in there make it tasty and healthy. This is a gooey pie simply because that is what I wanted, a pudding pie. If you want a firmer pie you can always fold in some fat free cool whip or something. It does hold shape somewhat but not much. Just messy good times.
- 1 1/2 cup skim milk
- 1 pkg fat free chocolate pudding
- 2 bananas
- 8 almond cookies, crushed
- 1 tbl margarine melted
- Combine the cookies and margarine. Press into the bottom of a pie plate to cover the bottom.
- Whisk together chocolate pudding mix and 1 cup of skim milk until it begins to thicken usually about 3 minutes.
- Puree 1 banana and 1/2 cup of milk. Add the puree to the pudding.
- Cut the remaining banana into slices, break apart the slices where the banana naturally segments. Usually into three pieces per slice.
- Stir the banana chunks into the pudding carefully.
- Pour the pudding mixture over the pie crust and refrigerate atleast 4 hours or overnight.
Serves 8. Each serving contains 124 calories, 1.6 grams of fat and 1.2 grams of fibre. This tasty pie sure didn’t last long in our fridge!
My husband has been on a liquid and mush diet this week due to having his wisdom teeth removed. I asked him if it was painful losing wisdom stats, it was. A friend suggested he have a smoothie to help. So in the parade of things that were made I figured this was one of those I would actually eat too, and did. It’s nice to have the occasional smoothie. I haven’t made one for awhile but they are wonderfully simple and as I discovered great for when you sitting in front of a game all weekend. Hehe, so bad. I keep reading smoothie recipes that overly complicate the matter. Honestly a great tasting smoothie is not difficult and does not have to come from a lonely bottle on a supermarket shelf.
- 100 grams light yogurt (I like source, this one used exotic coconut, pineapple, and banana but any flavour will do)
- 1 small banana
- 1/2 cup skim milk
- 1/2 cup ice cubes
- Using a blender combine until smooth. Serve!
Now wasn’t that easy? Serves 1, contains 171 calories, .7 gram of fat and 2.4 grams of fibre. I had one for breakfast the other day with a fruit cup and was all set until lunch…aaand I had started my day with a couple of fruit servings and calcium under my belt already. How awesome is that?
Do you remember having these as a kid? Well, I made them a bit more adult and just a bit richer tasting. Ooooh so tasty. Perfect for this last bit of heat in the summer. Also very good for de-stressing after a bad couple of weeks hehe. Parents are gone, its time to celebrate with a gourmet fudgsicle! Sure you can do these with any chocolate you like but I find dark chocolate to be all the more chocolatey and indulgent…does that make sense?
- ¼ cup dark chocolate, melted
- ¼ cup milk (I use skim)
- 2 large very ripe bananas
- Spray popsicle molds with cooking spray.
- I melt my dark chocolate in the microwave for 20 seconds or so. Easier than a double boiler anyday.
- Blend all the ingredients in a blender until smooth and uniform. If you find it is not coming together. Heat the ingredients together in the microwave for 20 seconds and blend again.
- Pour into popsicle molds. Freeze for atleast 4 hours.
Typically makes 4 popsicles, depends on the size of your popsicle mold. Each serving contains 120 calories, 3.6 grams of fat, and 2.2 grams of fibre. Definitely more fibre and less chemicals than your everyday fudgsicle. These are delicious, decadent, and good for you! I keep hearing about how just a bit of dark chocolate acts as an antioxidant, paired with all the vitamins packed in the bananas this is a real winner! A really fun variation to try is mexican chocolate fudgsicle. If you don’t have access to mexican chocolate you can always fake it by adding spices, refer to my mexican hot chocolate brownies for the mix. So good! Enjoy!
I love it when bananas get neglected around here. It screams “make me into banana bread.”. Yes, the bananas tell me to do things…is that wrong? hehe. Making a whole loaf makes it too tempting to cut thicker and thicker pieces. Muffins are definitely helpful for portion control. My husband tends to call these cupcakes rather than muffins though. They are just that full of dessert goodness. Healthy enough for breakfast but sweet enough for dessert. Overall full of win. These are always a hit at potlucks and parties too. I once made them with the mini muffin tin for a baby shower. Adorable and devoured!
- 2 tbl unsweetened applesauce
- 2/3 cup unpacked brown sugar
- 2 medium banana, mashed
- 2 tsp lime juice
- 1 large egg
- 1 egg white
- 2 cups unbleached flour
- 1 1/2 tsp baking powder
- 1 tsp pumpkin spice
- 1/4 tsp cinnamon
- a pinch of salt
- 1/3 cup buttermilk
- 1/2 cup raisins, unpacked
- 1/3 cup icing sugar
- 1 tbl lime juice
- Blend together applesauce, brown sugar, bananas, 2 tsp lime juice, egg and egg white.
- In a separate bowl, combine flour, baking powder, pumpkin spice, cinnamon, and salt.
- Gently stir the banana mixture into the flour mixture. Halfway through stirring add the buttermilk and raisins.
- When just combined divide the batter into 12 sprayed muffin cups. Bake at 350F for 25-30 minutes or until a toothpick comes out clean from the center muffin.
- Cool for 10 minutes in pan then remove from pan to rack.
- Combine the icing sugar and 1 tbl lime juice and drizzle on top of the muffins while they are still somewhat warm.
This makes 12 muffins, each muffin has 167 calories, .8 grams of fat and 1.3 grams of fiber. These always get devoured fast in this hobbit hole. In fact moments after this picture was taken they started disappearing. I think the icing gives it that extra bit of tempting, as if banana bread was not tempting enough on its own. Enjoy!