Skinni Chocolate Chocolate Cake

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Skinni Chocolate Chocolate Cake

Every girl loves chocolate! So what is not to love about this is a delectable double chocolate cake. This recipe does not only taste great, but it contains a lot of terrific ingredients that are great for your overall health! Everything tastes better with chocolate!

Ingredients

1.       1 ½ cup of oats

2.       3 egg whites

3.       1 natural applesauce snack pack (or ½ cup)

4.       1 teaspoon of vanilla

5.       ½ cup of fat free plain Greek yogurt

6.       ½ teaspoon of cream of tarter

7.       2 teaspoons of baking soda

8.       ¼ teaspoon of salt

9.       1 cup of hot water (just from the faucet-doesn’t need to be boiling)

10.   1 ¼ cup of splenda

11.   ¼ cup +2 teaspoons of cocoa powder

12.   ¼ cup of semi sweet chocolate chips

Directions

1.       Pre-heat the oven to 350 degrees

2.       In a food processor or blender, blend the oats until the oats are a completely ground mixture.

3.       In your mixing bowl, add all of your ingredients together. Blend everything together with a hand mixer (or if you are lucky a **Kitchen Aid Mixer) until it is nice and smooth.

4.       This recipe will make either 36 mini cakes (heaping tablespoon) or 18 regular sized muffins, so it is up to you and what you have in your kitchen. Whichever size you choose, spray the pans with non-stick spray or line with muffin pans.

5.       Cook the muffins for 10-15 minutes. It is probably closer to the 10 minute mark, so keep your eye on it (no one likes burnt chocolate).

6.       If you would like add an extra chocolate chip to top the muffin off!

7.       Enjoy these gooey chocolate bites!

*Calories for the mini cakes are 30 per cake, or for the regular sized muffins 60 calories! This recipe provides high fiber, low fat, and high protein (so I would say really healthy)!

*If you wanted to up the healthy factor, use dark chocolate (just think of all of the antioxidants).

**I feel like all of my girlfriends have these wonderful Kitchen Aid Mixers, but they NEVER use them. I use mine practically every day, because it is so easy to combine everything in the bowl, then it mixes it for you, and clean up is a breeze. If you do have one, use it, Kitchen Aid Mixers are one of the most fabulous kitchen tools that you can use in the kitchen!!!!!

Oats blended in the food processor.

Look at the gooiness!

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Skinni Carrot Cake

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Skinni Carrot Cake

Carrot cake is such a scrumptious treat! This carrot cake is not only light and fluffy, it is also rich, and so you don’t need much to get your fill. It doesn’t hurt that it is extremely low in calories, and topped off with lip smacking cream cheese icing!

Ingredients-Carrot Cake

1.       1 ½ cups of shredded carrots (matchstick carrots)-chopped up

2.       ½ cup of Pillsbury Sugar Free Yellow cake mix

3.       ½ cup of whole wheat flour

4.        ½ cup Splenda

5.       1 tablespoon Brown Sugar Splenda

6.       1  ½ teaspoon cinnamon

7.       1 teaspoon pumpkin pie spice

8.       ½ teaspoon nutmeg

9.       ½ teaspoon baking soda (or 1 teaspoon baking powder-whichever you have on hand)

10.   ¾ cup of canned pure pumpkin

11.   2 egg whites

12.   1 snack pack of natural apple sauce (or ½ cup)

13.   1 mini pack raisins (or 1 heaping tablespoon)

Ingredients-Cream Cheese Frosting

1.       ¼ cup of fat free cream cheese

2.       ½ cup of fat free Greek yogurt

3.       1 teaspoon vanilla

4.       ½ cup Splenda

Directions

1.       Pre-heat the oven to 350 degrees.

2.       Combine all of the dry ingredients in a bowl (1-9).

3.       Combine the pumpkin, egg whites, apple sauce, and raisins.

4.       Gradually add the dry mix to the pumpkin mixture.

5.       Using a tablespoon, spoon the cake mix into a pre-sprayed mini cup cake pan (24).

6.       Cook the carrot cakes for 20-25 minutes.

7.       While the carrot cakes are cooking, combine all of the cream cheese frosting ingredients together and mix (I use a hand mixer to make sure that it comes out nice and smooth).

8.       Once the carrot cakes have cooled, add the icing evenly. I use the zip lock bag trick, not only is it less messy, but I think the cakes turn out prettier!

9.       Enjoy this delightful desert!

*At the moment, I am kind of digging the mini cup cakes (because honestly it helps me not to eat as much), so for one of the crazy delicious carrot cakes it is ONLY 40 calories. No joke and that included the icing. So if you make bigger muffins (12 servings) it is only 80 calories. When I called these Skinni Carrot Cakes, I meant it!

If you don't eat it, I will!

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Skinni Pineapple Delight

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Skinni Pineapple Angel Food Cake

My Aunt Martha taught me this little trick with angel food cake mix when I was younger. I just decided to make it my own, by making my own angel food cake. This is a great base for all sorts of tasty summer fruits! You will be amazed at how moist the cake turns out by just adding the pineapple!

Ingredients

1.       1 cup of sifted cup of Cake Flour- I will sift the flour before I measure.

2.       1  cup of Splenda

3.       ½ teaspoon salt

4.       10 egg whites

·         Make sure to use actual egg whites and not egg whites from the box.

·         When separating your egg whites, add the egg to the mixing bowl after each separating each egg.

·         This will ensure that if you have a bad egg it will not ruin the entire batch.

·         Always have a couple extra eggs on hand, there is almost always a mess up!

5.       1 teaspoon of vanilla

6.       1 teaspoon of cream of tartar

7.       1-8 ounce can of Crushed Pineapple (in its own juice)-small can

Directions

1.       Pre-heat the oven to 350 degrees.

2.       Sift the dry ingredients together (cake flour, splenda, salt, and cream of tartar).

3.       In another bowl, beat the egg whites and vanilla with a mixer on high until peaks form.

4.       Fold in the mixed dry ingredients with the egg whites. Do this gently with a silicone spatula until the cake batter is mixed together.

5.       Add the can of crushed pineapple.

6.       Pour the cake batter into an un-greased 9x13 pan. I cook in a glass pan, not sure if it makes a difference of not. Also I line mine with parchment, to help in the removal process.

7.       Bake for 30 minutes.

8.       Allow to cool in the pan. Run a knife around the edges before removing the cake from the pan and placing it on a plate. Slice into 16 pieces.

9.       Enjoy your slice of pineapple angel food cake, and don’t forget the toppings!

*At 50 calories per slice, this is a great base for a tropical desert!

* I loaded mine up with cool whip and some other fresh summer fruit.

Here are some great options:

-Fat Free Cool Whip-2 tablespoons (15 calories)

-Fat Free Reddi Wip-2 tablespoons (5 calories)

-1/2 cup of Fresh Strawberries (25 calories)

-1/4 cup of Fresh Blueberries (20 calories)

-1/4 cup of Fresh Pineapple (20 calories)

See the Preparation Steps Below!

Whip the Angel Food Cake before adding the can of Crushed Pineapple.

Look at how fluffy the Kitchen Aid Mixer makes the cake mix. If you can't tell, I absolutely LOVE my mixer!

To get the Parchment paper the correct size, turn the pan over, so that you can cut the paper the size of the bottom of the pan.

Lay the parchment paper in the bottom of the pan.

Poor the fluffy Angel Food Mix into the pan.

Look at that yummy pineapple mixed in!

Allow the cake to cool.

Flip the cake over onto a cutting board.

Cut the cake into 16 slices. Use a sharp knife, it gets kind of sticky.

Add all of your favorite toppings!

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Skinni Black Forest Trifle

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Skinni Black Forest Trifle

Trifles can be so fun and so pretty! I made this cute little trifle this past weekend, and it was gobbled up by the end of the party. Most everyone thought by first look that it was going to be delicious, but high in calories and fat. Boy, were they wrong! Just make sure to make yourself a bowl, because this desert goes fast!

Ingredients

1.       1 ½ cups of skim milk

2.       1 package sugar free chocolate instant pudding

3.       1 tub of fat free Cool Whip

4.       1 package of 100 calorie bag of Oreo Crisps

5.       1 can of 20 ounce Sugar Free Cherry Pie filling

Directions

1.       Pour the milk into the bowl. Whisk the pudding into the milk.

2.       Add 1 cup of the cool whip to the pudding mixture.

3.       Crush the Oreos in the 100 calorie bag. Add ½ of the Oreos to the pudding mixture.

4.       Place ½ of the pudding mixture into your serving dish (make sure to use a pretty bowl).

5.       Next, layer 1 cup of the cool whip.

6.       For the next layer, add ½ of the cherry filling.

7.       Repeat the process. Add the last of the pudding mixture, last of the cool whip, and the last of the cherry filling.

8.       Top off with the remaining Oreos.

9.       Enjoy this incredible desert!

 *With a serving size of an overflowing ½ cup, you are looking at 82 calories. There are 12 servings for the scrumptious desert!

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