Healthy Peanut Butter, Chocolate and Banana “Ice Cream”

Yesterday while waiting for my mother-in-law while she was at a doctor’s appointment I was browsing through my Self magazine which I received the day before.  I’ve been looking for some healthy recipes that would fulfill my ice cream craving without eating the “bad stuff” and I came across this one.  

Peanut Butter, Chocolate and Banana

INGREDIENTS

  • 2 containers (6 oz each) non-fat vanilla Greek yogurt, divided among ice-cube tray sections and frozen
  • 2 small ripe bananas, cut into 1/2-inch pieces and frozen
  • 4 teaspoons natural peanut butter
  • 4 teaspoons mini chocolate chips
  • Cinnamon (optional)

PREPARATION

  1. In a blender or food processor, blend yogurt cubes and bananas on high, scraping down sides every minute, until mixture holds together, 3 minutes. Add peanut butter; blend on high until mixture is creamy, like soft-serve ice cream. Stir in chips. Serve immediately, sprinkled with cinnamon, if desired.

Nutritional Facts

159 calories per 1/2 cup, 4 g fat (1 g saturated), 19 g carbs, 2 g fiber, 10 g protein

This is 711 fewer calories than a restaurant banana split.  So, lets save on calories and make our own at home.  You can even add fresh fruit to your ice cream for a sweeter flavor.

If you like this recipe and would like to see more, “like” this post and don’t forget to like my Facebook page at www.facebook.com/Reliving-Life-Healthy.

“Eat Healthy, Live healthy”

www.relivinglifehatlhy.com

Chocolate Peanut Butter “Ice Cream”

  from sugarfreemom.com

Soft, creamy, delicious! Need I say more?

 Ingredients

  • 2 semi-frozen bananas
  • 2 tablespoons peanut butter, all natural, no added sugar
  • 2 tablespoons cocoa powder, unsweetened

 Directions

  1. If you don’t have a banana already peeled and frozen, put one in the freezer for about an hour.
  2. Using a food processor, place the bananas in and let it go until you start seeing that is becoming very smooth, no lumps.
  3. Add the peanut butter and continue to process until smooth again. Then add the cocoa and process again, taste and decide if you need any stevia.
  4. Pour it into a serving dish and place it back in the freezer for another 15-30 minutes.
  5. That is it! Top with nuts, unsweetened coconut or even some dairy free sugar free whipped cream!

Nutrition Info

Servings: 2* Calories: 217* Fat: 9g* Fiber: 6g* Carbs: 33g* Protein: 6g* Points+:6*

A special thanks to sugarfreemom.com for sharing this recipe.  I was craving ice cream last night and could have used this recipe..  : )

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“Eat Healthy. Live Healthy”

www.relivinglifehealthy.com

Healthy Heavenly Chocolate Cupcakes

Everyone loves chocolate!  Here’s a GREAT chocolate cupcake recipe to DIE FOR!!!

makes 12Vegan Chocolate Cupcake 6

  • 1 cup nonfat or low fat milk, dairy or nondairy
  • 1 teaspoon apple cider vinegar
  • 1 cup all purpose flour –OR- whole wheat pastry flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup unsweetened apple sauce
  • 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with paper liners. Spritz them lightly with nonstick cooking spray.

In a small bowl, stir together milk and vinegar. Set aside.

In a medium bowl, whisk flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, combine brown sugar, applesauce, and vanilla. Pour in the now curdled milk and mix all ingredients well.

Stir in dry ingredients until just combined. The batter will be thin and wet, similar to a runny pancake batter. Divide it evenly among the prepared muffin cups. Bake for about 18 minutes, until a toothpick inserted in the center of one comes out clean. Let cool for 10 minutes on a wire rack before removing to cool completely.

Nutrition for 1 cupcake (unfrosted):

Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g

Once the cupcakes are cool, top them with this light and fluffy whipped frosting:

Fluffy Whipped Frosting

1 cup milk

5 tablespoons flour

2 teaspoons vanilla extract

1 cup butter, at room temperature

1 1/4 cups granulated sugar (not powdered sugar)

In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter, after about 7 minutes of heating and whisking. Stir in 2 teaspoons vanilla extract and set aside to cool COMPLETELY.

Now, in the bowl of a stand mixer fitted with a whisk attachment, or using a hand held mixer, beat 2 sticks of softened butter (1 cup) with 1 cup of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated into the butter.

Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

Thank you for visiting my blog, I hope you enjoy this delicious recipe.

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www.relivinglifehealthy.com

Strawberry Angel Food Dessert

If your looking for a great dessert for your summer picnic?  This is the one..

Strawberry Angel Food Dessert Recipe

Ingredients

  • 1 (10 inch) angel food cake
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 quart fresh strawberries, sliced
  • 1 (18 ounce) jar strawberry glaze

Directions

  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Nutritional Information

Amount Per Serving  Calories: 261 | Total Fat: 11g | Cholesterol: 27mg

 

Thank you for visiting my blog.  If you like this recipe and would like to see more, “LIKE” my facebook page.

– Wendy Millington

http://www.relivinglifehealthy.com

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Have a great summer!!!  : )

Guilt-Free Double Chocolate Brownies

double chocolate brownies

Who can resist the GREAT taste of chocolate and these are guilt-free.

Ingredients

  • Nonstick cooking spray
  • 4 tablespoons butter
  • 2/3 cup granulated sugar
  • 1/2 cup cold water
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 cup mini semisweet chocolate pieces
  • 2 teaspoons powdered sugar

Directions

1. Preheat oven to 350 degrees F.

2. Coat the bottom of a 9-x-9-inch baking pan with nonstick spray. In a medium saucepan, melt butter; remove from heat. Stir in sugar, water, and vanilla. Mix in flour, cocoa powder, and baking powder until combined. Add chocolate pieces. Pour batter into pan; bake for 15 to 18 minutes. Cool in pan on wire rack. Sprinkle with powdered sugar.

Thanks for visiting my blog.  If you enjoy this recipe, tell your friends and family all about it.

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– Wendy Millington

www.relivinglifehealthy.com