Oreo Cocoa Krispy Truffles – Super simple, with just a few ingredients!
Oreo Cocoa Krispy Truffles – The little guy and I made some treats! This kid is Oreo OBSESSED but then again, who isn’t?!!
1/2cup cocoa krispies
5 MEGA stuff Oreos (anything less is for sissy’s!)
32 grams fat free cream cheese
CandiQuik (@candiquik) white melting chocolate (best stuff EVER)
This is a good one to get the kids involved with but it can be messy! Fun, but definitely messy. Place 4 of the Oreos in a zip lock bag and crush them either by hand or with a mallet. Dylan chose to beat them senseless! Mix the crushed Oreos, cocoa krispies & cream cheese together in a bowl until well combined – and this is where it gets messy. We found it easiest to do it by hand vs. using a spoon! Once well combined, roll into 6 even sized balls and set on wax paper. Place the balls in the freezer for 30-60 minutes to harden before dipping in chocolate. Melt chocolate in a small dish for about 60 seconds, stirring at the 30 second mark. Insert a tooth pick into the top of the ball and dip in chocolate. Set back on wax paper and repeat with the remaining 5. Place back into the refrigerator/freezer until the chocolate has set. Take the last Oreo and remove the filling. Crush the 2 cookie pieces in a small bowl. Spread some of the white filling on top of each truffle and then dip into crushed cookie. Store covered in the refrigerator.
Chocolate covered Strawberry Frozen Cheesecake Bites!
66grams fat free cream cheese
36grams fat free cool whip
100grams of fresh strawberries
1 stevia packet
Amber Lyn sugar free dark chocolate chunks
Mix together the cream cheese & cool whip in a small bowl until well combined. Puree the strawberries in a food processor and stir into the cream cheese mixture. Next add in the stevia. Spoon strawberry mixture into a silicone ice cubes mold and freeze for at least 4 hours (mine made enough for 15). Once frozen, melt chocolate in small microwave safe bowl. Dip each strawberry bite into the chocolate with the help of a fork & toothpick and place on wax paper. Return to the freezer once covered in chocolate until you are ready to enjoy them!
Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!
Makes 2 servings
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil
4 large fresh raspberries
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce
Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.
While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.
Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.
Peanut Butter & Chocolate Frozen Cheesecake – single serving with only 115 calories!
30grams fat free cream cheese
18grams fat free Cool Whip
1tsp Better Body Foods PB Fit powdered peanut butter
7grams Quaker Mini Chocolate Rice cakes
1/2 packet of stevia
Sugar Free Chocolate sauce
In a small bowl mix together the cream cheese, cool whip, PB Fit & half a packet of stevia until smooth.
Break up the rice cakes into small pieces in another bowl and mix together with 1/2tsp of honey.
Depending on the shape that you would like you can make these 2 ways in a muffin tin.
The quickest way is to place the rice cake crumbles in the bottom of a muffin tin (I lined mine with a silicone muffin cup to make removal easy) and smash down with the bottom of a small glass (I used a shot glass). Next pour in the cream cheese mixture and freeze for 2 hours.
To make the shape seen in the picture: pour the cream cheese mixture into the bottom of the silicon muffin cup and freeze for 2 hours. Remove from the freezer and pour the rice cake crumbles on top of the frozen cheesecake and smash down with a small glass. Return to the freezer for another 30 or so minutes.
Mini Frozen Cheesecake Cups with only 50 calories each! Perfect treat to have in the freezer at all times – quick & simple to make!
Yields 6 Cups:
6 Athens mini phyllo shells(from the freezer section that come prebaked)
75grams fat free cream cheese
50grams fat free Cool Whip
1/4tsp Better Body Foods pure vanilla extract
2 packets stevia
1 Amber Lyn Chocolates sugar free dark chocolate bites
6 fresh/frozen raspberries
Melt the dark chocolate square for about 20 seconds in the microwave in a small dish. Dip the tops of the phyllo shells in the chocolate and place in the freezer to set. Mix together the cream cheese, cool whip, stevia & vanilla in a small bowl until well combined. Spoon into cups and place back in the freezer for at least 2 hours. Enjoy!