ive been craving lofthouse pink frosted sugar cookies recently and decided to try and make a low calorie copycat recipe! it turned out AMAZING!! the cookie part has that same cakey texture ive been craving, and for only 106 calories a cookie🤤🤤
highly recommend!! recipe is on the fourth slide
I'm trying to make a tiramisu protein shake and I'm looking for a sub on the lady fingers. Oddly enough, I haven't been able to find anybody online who has a suggestion for a substitute— well, at least not on Reddit. I've seen unsalted rice cake, I've seen whole bread, but I just feel like these wouldn't be good. I'm most tempted to throw some blended oats in there, but I'm not sure how authentic to a traditional tiramisu this would be.
What are you suggestions? I'm also looking at mascarpone substitutes, if anybody has any.
Only the second try and I have found the answer! Okay yes this also looks terrible, and I will be the first to admit my bamboo fiber pancake recipe yesterday was dogshit.
However, this recipe is so insanely good for being only 48 calories.
10g bamboo fiber (2 tbsp ish)
5g egg white powder (1 tbsp)
60 ml milk of choice (4 tbsp) (I used VitaCoco coconut milk beverage)
¼ tsp guar gum
¼ tsp baking soda
Pinch of salt
Sweetener to taste (I used 1 ¼ tbsp Lakanto monkfruit allulose)
Dash of vanilla extract
1-2 tbsp lemon juice
Mix
Microwave for 90 seconds
Microwave for 30 seconds
Top with sugar free maple syrup (I used Lakanto)
I will keep yall updated on my bamboo fiber egg white powder adventures.
One of my favorites…
- 75 grams of Carbe Diem Spaghetti- 146 calories
- 2 tablespoons of whipped garlic and herb cream cheese - 50 cals
- 10 grams fresh grated hard parm - 35 cals
- 1/2 tablespoon olive oil - 60
- lemon zest
Total of 291 calories!
If you measure each pie to be equal while cooking, each one will be 38 calories with 2.7g of protein + 1g of fiber! This recipe made me 25 mini pies.
My whole plate in these photos, with whipped cream included, was 110 calories with 5g of protein + 2g of fiber.
Ingredients:
427g of pumpkin puree (my can of pumpkin had two extra grams, you can be a couple of grams short if yours doesn’t.)
261g of 2% cottage cheese
245g of egg makers (or egg beaters)
103g of sucralose
12g of imitation vanilla extract
3g salt
2 1/4 tsp of cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp allspice
Instructions:
Preheat your oven to 350 F. Take all of your ingredients and throw them in the blender, then blend until completely smooth. Pour the pie-mixture into lined muffin tins (you can grease them instead if you don’t have muffin liners, but that’ll add extra fat / calories) and bake for about 25 minutes (or until a toothpick can come out clean). Let the mini pies chill for a while in the fridge after they’re done, then enjoy!
Yes, it looks disgusting. It’s not terrible, or even bad tasting, but it is very odd and because of that I couldn’t finish it. I’m going to try again next time with fruit and another type of flour to blend with the bamboo fiber. Let me know if y’all have suggestions.
However, because someone out there might as desperate as I am, I’ll share this recipe.
24g bamboo fiber (about ¼ cup I think?)
Allulose to taste
Stevia drops to taste
¼ cup yogurt of choice (I used so delicious coconut yogurt unsweetened)
30 ml milk of choice (I used VitaCoco coconut milk unsweetened)
Baking soda
Vanilla extract
Microwave until you can stick a fork in it and its pancake texture. It takes a while so keep checking on it. Obligatory: top with sugar free maple syrup. It covers the odd taste a bit.
I tried making this low calorie tofu cheesecake and it taste a bit off but the crust is good though, any recommendations on how to fix it?
Makes: 1 small cheesecake
Calorie: 500– 600
protein: 35–40 g
Ingredients
* 25 g oats
* 10 g peanuts
* ½ small banana
* ½ teaspoon cinnamon
* 200 g firm tofu
* ½ cup low-calorie/unsweetened almond milk
* ¼ cup lemon juice
* 1 teaspoon vanilla extract
* ½ teaspoon cinnamon
* 1 teaspoon cornstarch
* Stevia
* pinch of salt
Method.
To make the crust Add the oats and peanuts to a grinder and grind them into a fine crumb.
Add the ½ banana and cinnamon.
Mix everything together until you have a thick, sticky mixture.
Press the mixture firmly into the bottom of a small baking dish or cheesecake mold.
Bake at 170°C for about 5 minutes.
Remove it from the oven and let it cool slightly.
To make the filling add the tofu, almond milk, lemon juice, vanilla, cinnamon, cornstarch, salt, and stevia to a blender.
Blend until completely smooth.
Pour the tofu mixture over the cooled crust.
Bake at 170°C for 25–30 minutes.
Remove from the oven or airfryer and allow it to cool completely.
Refrigerate until chilled and firm.
Took a low calorie banana bread recipe and added a little bit of peanut butter and chocolate. I'm really happy with how they turned out and can't wait to make them again.
Banana bread= 2 smaller ripe bananas (180g) [162kCal], 2 very small eggs (70g) [98kCal], oats (93g crushed wholegrain oats) [341kCal], 2% greek yoghurt (100g) [58kCal], 1 tsp baking powder. Squish the bananas, add all of the ingredients, and mix them up. Together, that's 659kCal, divide into 6 standard sized cupcake moulds ---> 110kCal per cupcake (you can add whatever you want or stop here). To each cupcake I added 100% peanut butter (5g) [30kCal] (~ 1 tsp, roughly swirl it into the batter) and dark chocolate (3g) [15kCal] ---> 155kCal/cupcake. Bake at 180°C for 18 minutes (or until a toothpick comes out clean). Enjoy!