This is such a fast and easy snack to whip up! I usually go for the apples, but you can use any fruit you choose
Peanut Butter Yogurt Dip
Prep time: 5 minutes
Cook time: 0 minutes
Yield: 6 Servings
Serving size: 1 apple + 2 Tbsp dip
¾ cup plain non-fat Greek yogurt (your choice brand)
1 Tbsp honey
1 Tbsp natural peanut butter (or almond butter)
1 tsp vanilla extract
¼ tsp cinnamon
5 apples, sliced
In a microwave safe bowl, melt peanut butter for 20 seconds. Stir in yogurt, honey, vanilla and cinnamon until smooth.
So easy and delicious!!!
Per Serving (1 apple + 2 Tbsp dip):
Calories: 139 Fat: 1g Carbohydrates: 30g Fiber: 4g Protein: 4g Sugars: 23g Sodium: 25mg Vitamin A: 2% Vitamin C: 14% Calcium: 4% Iron: 1%
Craving Ice Cream but not the Calories? These Frozen Yogurt “cupcakes” are made with Greek yogurt, fresh strawberries, and bananas. Each mini ice cream cupcake is only 30 calories, but offers three grams of protein. Yummy!
Frozen Yogurt Cupcakes
9 ounces vanilla Greek yogurt
Half a ripe banana
1 teaspoon mini chocolate chips
Place 12 mini silicone baking cups on a tray
Fill each of the cups halfway with yogurt, using one six-ounce container.
Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.
Add a dollop of yogurt to each cup using the last three ounces of yogurt.
Sprinkle a few mini chocolate chips on top of each cup. Refrigerate for an hour
Remove from the freezer and allow to thaw for 10 minutes to thaw out and ENJOY!
In need of a sweet treat but don’t want to break your calorie intake? Try these
Triple Chocolate Chunk Muffin Only 58 Calories Each
1 3/4 c oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs Stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin
1 cup reduced-fat (1%) milk or ½ cup fat-free and ½ cup reduced-fat 2%
2½ reduced-fat Oreo cookies
1 tablespoon instant vanilla pudding (dry mix)
1 teaspoon vanilla
1 package Splenda or Equal
1½ cups ice cubes
1. Add all the ingredients in a blender. Blend on high until smooth. Add a few more ice cubes if the shake isn’t thick enough.
2. Serve at once.
Makes 2 (1 cup) servings
for 1 serving
118 calories, 2.5g fat, 3g protein, 20g carbs, 0g fiber, 181mg sodium, 8g sugar
Healthy Peanut Butter Cups
1 (9 oz.) bag sugar free chocolate chips about 1/2 cup peanut butter (add more if you prefer) liquid stevia, optional to sweeten PB
Place chocolate in a pan on the stove top or heat in the microwave for 20 seconds, then stir, repeating until chips have melted. Let chocolate cool slightly.
Transfer chocolate to a piping bag, cut the corner off a sandwich bag, or use a small spoon to scoop melted chocolate into a mini muffin tin or baking cups.
If a sweet peanut butter center is desired (think Reese’s), add a few drops of liquid stevia to taste and stir to combine.
Spoon or pipe a peanut butter center on top of the bottom layer of chocolate.
Spoon or pipe a layer of chocolate over the peanut butter. Place in the freezer for 30 minutes to harden.
Raspberry Creme Filled Chocolate Candies *Vegan*
For the chocolate:
1 cup finely grated cacao butter
3/4 cup raw cacao powder
1/2 cup maple syrup, agave, or coconut nectar
2 teaspoons vanilla extract
Pinch of sea salt
For the raspberry cream:
1 (10-oz.) bag frozen organic raspberries, thawed
1/2 cup raw cashews, soaked for 2-4 hours
1/2 cup pitted dates
2 tablespoons ground chia seeds
2 teaspoons lemon juice
Pinch of sea salt
1.To make the chocolate, gently melt the cacao butter in a double boiler over low heat or a dehydrator if you have one. Add the cacao powder, sweetener, vanilla, and salt. Stir thoroughly to combine, and set aside.
2.To make the raspberry cream, combine the raspberries, cashews, dates, chia seeds, lemon juice, and salt in a high-speed blender and blend until completely smooth. (At this point, you can strain the mixture through a fine-mesh sieve if you like, a blender does a good enough job at pulverizing the seeds that you don’t have to strain it.)
3.To assemble the candies, spoon the chocolate mixture into molds (for best results, use a shape with a good amount of depth) about 1/3 of the way full. Add a small amount of the raspberry cream to fill the mold 2/3 full. Add another spoonful of the chocolate mixture to fully fill the mold. Freeze for several hours or overnight, until completely firm.
4.The next day, when the candies are fully set, pop them out of the molds and enjoy!
5.These are best stored in the refrigerator or freezer
Peanut Butter Cup Pie Filling
1 1/2 cups peanut butter
2 cups plain or vanilla yogurt
Pure stevia to taste, or 1/3 cup powdered sugar
1/8 tsp salt
2 tsp pure vanilla extract
2 tbsp cocoa powder (10g)
2 tbsp pure maple syrup, agave, or honey
2 tbsp melted virgin coconut oil ( You can also top the pie with melted chocolate chips instead
Blend first 5 ingredients until smooth. Pour into your prepared pie crust and chill one hour (or more). In a small dish, stir together the remaining ingredients until a smooth sauce is formed. Spread over the chilled pie and refrigerate until chocolate hardens.
Chocolate Pie Crust ( this is gluten-free)
2 tbsp cocoa powder (or cacao powder)
1/2 cup raw cashews (you can also use almonds, walnuts, pecans, or macadamia nuts)
1/2 cup shredded coconut (unsweetened)
1/8 tsp salt
scant 1/2 cup pitted dates (8 small dates) (Raisins work too)
Combine all ingredients in a food processor and blend. Then put into an 8-in baking dish or aluminum pan. Using a piece of wax or parchment paper, press into the pan and pour desired filling on top or refrigerate until ready to use. (Sunmaid dates work really well and are softer) Also, you can probably use a blender if you do not have a food processor