Quick & Simple 175 calorie ‘Tropical’ stuffed French Toast! Who said eating low calorie had to suck?!
2 slices Sara Lee 45 calorie wheat bread
70grams Dannon Light & Fit fat free vanilla greek yogurt
50grams fresh strawberries – cut up
1 egg white
1oz unsweetened vanilla almond milk
SPECIAL INGREDIENT – 1/4tsp Pineapple Coconut Dasani Flavor Enhancer Drops
1/4tsp Better Body Foods organic pure vanilla extract
1.5-2grams reduced fat shredded coconut (I got mine at Whole Foods)
1 packet of stevia
Mix the greek yogurt with the 1/4tsp Dasani drops & half of the shredded coconut – set aside.
In a small bowl whisk together the egg white, milk, cinnamon & vanilla. Dip each piece of bread in the egg mixture and cook over medium heat for 2-2:30 minutes per side. While the French toast is cooking, mix the strawberries together with a packet of stevia. Cut toast diagonally and layer with yogurt & cut up fresh strawberries. Top with the remaining shredded coconut!
Reduced fat/calorie Peanut Butter PROTEIN Brownies!
I was able to significantly reduce the calories/fat in these brownies by using Better Body Foods PB Fit powdered peanut butter instead of regular peanut butter! Another way I kept the calories down was by using TruVibe Organics pure CACAO powder instead of regular cocoa powder. The depth of the dark chocolate flavor is so much stronger than regular cocoa powder that I was able to eliminate using chocolate chips! These come out to 81 calories per brownie/1300 for entire 8×8 pan.
105grams of Better Body Foods PB Fit (mixed with 1/2cup + 1 tbsp water)
5tbsp of ground oats (measure after grinding oats – use gluten free oats if necessary)
1/4cup of TruVibe Organics pure cocao powder (http://truvibeorganics.com/)
1 scoop Plant Fusion chocolate protein powder
1/2tsp baking powder
1/4tsp baking soda
3tbsp Better Body Foods agave nectar
2tbsp Better Body Foods coconut palm sugar
2tbsp stevia in the raw
1tsp Better Body Foods pure vanilla extract
3/4cup unsweetened applesauce
1 large egg
Preheat oven to 350 degrees and line an 8×8 baking dish with parchment paper. Don’t attempt to make these without the parchment paper. They WILL STICK even with cooking spray!
In a medium size bowl add the oat flour, cocao, protein powder, baking powder, baking soda and then set aside.
In a small bowl mix the powdered peanut butter with the water(1/2cup + 1tbsp) until well mixed. Measure out 1/2 cup of the peanut butter (save the rest to swirl on the top) and place it in a large bowl with the coconut palm sugar, stevia, vanilla, agave and applesauce. Beat wet mixture using a hand mixer. After the mixture is smooth add the egg and beat lightly until combined. Add the wet mixture into the oat mixture and stir just until combined making sure not to over mix. Pour into 8×8 baking dish and swirl the remaining peanut butter into the top. Bake for about 22-24 minutes making sure not to over cook. I took mine out at 22 minutes and they were perfectly cakey/fudgy!