Too good to be just 100 calories each!
Servings: 12 • Serving Size: 1 cupcake
Calories: 98 • Fat: 4.3 g • Protein: 3.6 g • Carb: 10.5 g • Fiber: 0.3 g • Sugar: 7.6 g Sodium: 29.5 mg
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 1 tbsp all purpose flour
- 8 oz strawberries, hulled and sliced thin
- 8 oz blueberries
- Heat oven to 350°
- Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner
- Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, and flour. Do not over beat. Pour into cupcake liners filling half way
- Bake 20-25 minutes or until center is almost set. Cool to room temperature then chill at least 1 hour in the refrigerator
All of your favorite ingredients in a dip!
Servings: 24 • Serving Size: 1/4 cup
- 2 cup(s) (16 ounces) low fat Greek Yogurt
- 2 cup(s) mayonnaise
- 2 pound(s) sliced bacon, cooked and crumbled
- 6 plum tomatoes, chopped
- 3 green onions, chopped
- Crumbled cooked bacon or thinly sliced green onions, optional
- Assorted crackers or chips
- In a large bowl, combine the yogurt, mayonnaise, bacon, tomatoes and onions
- Refrigerate until serving
- Garnish with bacon and green onions if desired. Serve with crackers or chips
You wouldn't guess that this is healthy!
- 4 to 5 fresh Scotch bonnet or habanero chiles, stemmed and seeded
- 4 large garlic cloves, peeled
- 3 scallions, roughly chopped
- 1 small onion, roughly chopped
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 1/2 tablespoons salt
- 1 tablespoon packed brown sugar
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 2 teaspoons black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 2 chickens, quartered
- Place all the marinade ingredients into the bowl of a food processor and process until smooth.
- Place the chicken quarters into 2 large Ziploc bags and pour 1/2 of the marinade into each bag. Seal bags, pressing out as much air as possible and refrigerate overnight to 24 hours.
- Remove chicken from the refrigerator and allow to come to room temperature while starting the fire. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Scrub and oil the cooking grate.
- Place chicken pieces on the hot side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to the cool side of the grill and cover. Continue to cook until chicken is cooked through, another 20-30 minutes. Remove from grill, allow to cool for 5 minutes, and serve.
Source: Serious Eats
Easy and flavorful!
- 4 cups fresh corn kernels (from 4 ears), raw or cooked
- 1 cup walnuts
- 2 jalapenos, seeded and thinly sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup crumbled Feta (2 ounces)
- kosher salt and black pepper
- Heat oven to 400° F. Spread the walnuts on a rimmed baking sheet and toast until fragrant, 6 to 8 minutes. Let cool and roughly chop.
- In a large bowl, combine the corn, jalapeños, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with the Feta before serving.
Source: Real Simple
Simple and fresh!
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.