Ingredients
Cinnamon Roll:
- 25g vanilla protein powder
- 10g coconut flour
- 25g unsweet apple sauce
- 4 egg whites
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
Frosting:
- 3 oz 0% greek yogurt
- 1 packet sweetener
- 1/2 tsp vanilla extract
- 1-2 oz unsweetened vanilla almond milk (or water)
- sprinkle cinnamon
Combine ingredients for cinnamon roll.
Create an 8″ by 2″ rectangle with raised sides out of tin foil on a baking sheet and spray it with nonstick cooking spray. Pour cinnamon roll mix into the rectangle and bake at 350* for 10 minutes.
Combine frosting ingredients.
When cinnamon roll is done, transfer it onto a plate and discard the foil. Spread the frosting on the cinnamon roll, roll up and serve. Top with crushed walnuts, slivered almonds, cacao nibs, or berries, if desired.
Nutritional Profile
- Calories: 270
- Fat: 2g
- Carbs: 16g
- Fiber: 4g
- Protein: 44g
from this lovely website
Here is a delicious recipe for a sugar free and relatively fat free angel food cake! Pair it with some fat free cool whip, add berries on top and VOILA! Delicious and guilt free dessert :)
You will need:
1 cup sifted cake flour
1-1/2 cups Splenda (Or stevia)
1/2 tsp salt
12 egg whites
1 tbsp water
1 tsp vanilla extract
1 tsp cream of tartar
Preheat oven to 350 degrees
Sift flour, salt, cream of tartar and splenda together.
In a separate bowl, beat egg whites, water, and vanilla until soft peaks form.
Gently fold dry ingredients into whipped egg whites. Fold until just incorporated.
Carefully pour batter into an UN-greased 10 inch tube pan.
Bake 350 degrees for 35 – 40 minutes.
Now you can have your cake and eat it too!
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 56.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 97.3 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.3 g
- Protein: 4.1 g
Ingredients
- 1 (9 inch) unbaked pie shell
- 3/4 cup sugar
- 2 cups chopped carrots
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup fat free milk
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Press the pie crust into the bottom and up the sides of a 9 inch pie plate.
- Bake the pie shell for 3 to 5 minutes, just to firm it up, then remove from the oven, and set aside. Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes. Drain water, and mash carrots until smooth using a food processor, or potato ricer.
- In a medium bowl, mix together the carrot puree, sugar and eggs. Mix in the cinnamon and vanilla. Gradually stir in the milk. Pour the mixture into the partially baked pie shell.
- Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C). Bake for an additional 40 to 45 minutes at the lower temperature, or until firm. Can be served with dinner, or as a dessert.
Nutritional Information
Amount Per Serving Calories: 150 | Total Fat: 6.2g | Cholesterol: 55mg
adapted from Cooking with Trader Joes
What You’ll Need:
1 jar (10 0z) pumpkin butter (Or 1 can pumpkin puree mixed with 2 teaspoons cinnamon or pumpkin pie spice)
1 (8oz) package reduced-fat cream cheese
1 cup pumpkin puree
1 cup non-fat greek yogurt
½ cup pecans, chopped
What To Do:
1. Mix pumpkin butter, cream cheese, pumpkin puree, and yogurt until well combined.
2. Top with chopped pecans.
3. Place in a round serving bowl and chill for at least two hours.
*this also makes really great pies!
