Triple-Chocolate Cake that Won't Triple your Dress Size!

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Ingredients

Cake:

1 cup granulated sugar $

1 tablespoon cornstarch

Dash of salt

4 ounces milk chocolate, finely chopped $

3/4 cup frozen fat-free whipped topping, thawed

Glaze:

1/2 cup powdered sugCake:

1 cup boiling water $

1/2 cup plus 1 tablespoon unsweetened cocoa, divided

2 ounces bittersweet chocolate, finely chopped

Cooking spray $

1 3/4 cups granulated sugar 

6 tablespoons butter, softened $

1 teaspoon vanilla extract

3 large egg whites $

1/2 cup fat-free sour cream $

8 ounces cake flour (about 2 cups)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Filling:

1/3 cup fat-free milk $

1 tablespoon graar

1/4 cup unsweetened cocoa

3 tablespoons fat-free milk $

2 teaspoons butter $

1/8 teaspoon instant espresso granules

Dash of salt

1 ounce bittersweet chocolate, finely chopped

Preparation

1. Preheat oven to 350°.

2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.

3. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

4. Divide batter evenly between the prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.

5. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.

6. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.

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I hope you enjoyed this post!

To your health and happiness!
Krista Z.

Guilt-Free Black Forest Trifle

Guilt-Free Black Forest Trifle

Eat amazing foods like this and still lose weight with skinny fiber http://teamzio.sbcspecial.com/

Ingredients

1 (8-ounce) package chocolate sugar-free, low-fat cake mix (such as Sweet 'N Low)
3/4 cup water
1 (1-ounce) package chocolate sugar-free, fat-free instant pudding mix
2 cups fat-free milk
1 (16-ounce) package frozen no-sugar-added pitted cherries
2 or 3 drops of red food coloring
2 cups fat-free frozen whipped topping, thawed
Sugar-free chocolate curls (optional)
Preparation

Preheat oven to 375°.

Prepare cake mix according to package directions, using 3/4 cup water. Let cake cool in pan; remove from pan, and cut into cubes.

Prepare pudding mix according to package directions, using 2 cups fat-free milk; chill at least 30 minutes.

Thaw cherries, reserving 1/4 cup juice. Combine cherries, juice, and food coloring.

Place half of cake cubes in a 3-quart trifle bowl. Spoon half of cherries over cake; spread 1 cup pudding over cherries, and top with half of whipped topping. Repeat layers. Garnish with chocolate curls, if desired (chocolate curls not included in analysis). Cover and chill at least 8 hours.

Nutritional Information
Calories per serving:
132
Calories from fat:
0.0%
Fat per serving:
1.7g
Saturated fat per serving:
0.6g
Monounsaturated fat per serving:
0.0g
Polyunsaturated fat per serving:
0.0g
Protein per serving:
3.3g
Carbohydrates per serving:
28.1g
Fiber per serving:
0.9g
Cholesterol per serving:
1mg
Iron per serving:
0.0mg
Sodium per serving:
151mg
Calcium per serving:
0.0mg

Lose weight with Skinny Fiber http: http://teamzio.sbcspecial.com/

I hope you enjoyed this post!  

To your health and happiness!  

Krista Ziobrowski

Oven "Fries"

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Oven Fries

Ingredients
3 large baking potatoes, cut into 1/4-inch-thick matchsticks
2 tablespoons canola oil
Salt
Cooking spray
Directions
Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt.

Per serving Calories: 280; Total Fat: 7 g; Sodium: 305 mg; Carbohydrate: 50 g; Fiber: 3.6 g; Protein: 6 


Eat amazing food and still lose weight with Skinny Fiber!  

I hope you enjoyed this post!

To your health and happiness!  
Krista Ziobrowski

Snowy Gingerbread Waffles - Only 92 Calories Each!

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Snowy Gingerbread Waffles

Ingredients:
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. ginger, ground
1 tsp. cinnamon, ground
1 egg, slightly beaten
1/3 c. molasses
1 c. water
1 Tbsp. olive oil
powdered sugar (for dusting)

Mix all ingredients, except the powdered sugar with a whisk until smooth and creamy.

Pour approx. 1/3 c. batter onto hot waffle iron.

Serve with powdered sugar sprinkled over them or pour your favorite waffle topping.

Serves: 12 (1/2 each)

Nutritional Facts:

Calories: 92.7


Total Fat 1.7 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.0 g
Cholesterol 15.5 mg
Sodium 147.9 mg
Potassium 30.1 mg
Total Carbohydrate 16.2 g
Dietary Fiber 0.7 g
Sugars 0.1 g
Protein 2.7 g

Eat amazing foods and still lose weight with Skinny Fiber!  

I hope you enjoyed this post.  

To your health and happiness!
Krista Ziobrowski

Low - Calorie Cosmos!

Low - Calorie Cosmo!  

Mix a lighter, 218-calorie, fab Cosmo by trading just a little liquor for club soda. 

Combine in a cocktail shaker (or ask the bartender for) 1 shot (about 2 ounces) citrus-flavored vodka, 1 splash club soda, 1 splash cranberry juice, and juice of 1 lime wedge; shake well and strain into a chilled martini glass. 

Yum—and you’ve slashed 100 calories!


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Eat amazing foods and still lose weight with Skinny Fiber!  

I hope you enjoyed this post!

To Your Health and Happiness!
Krista Ziobrowski

Avocado Green Smoothie!

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Avocado Green Smoothie

Ingredients

1 medium ripe California avocado
1 large granny smith apple, chilled, cored and sliced
1 ripe banana, peeled and frozen (use one with spots)
1 Navel orange, chilled and peeled
2 cups (76 g) packed spinach
1 cup almond milk, chilled*
Juice of 1 lime
2 tsp agave nectar or honey, or to taste (optional)
8 ice cubes (about 1 1/3 cups)




Directions:


Combine all ingredients except ice, in a blender and puree until well blended and smooth. Add ice and blend until smooth. Serve.


*I used original almond milk, not unsweetened or vanilla. The vanilla would be fine but you would probably want to omit the agave as it is sweeter than the original. Unsweetened would also work you just may want to add more agave.

Eat Amazing foods like this and lose weight with Skinny Fiber!  

I hope you enjoyed this post!

To your health and happiness,
Krista Ziobrowski

Butternut Salad with Cider Dressing!

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Butternut Salad with Cider Dressing!  

Adapted from Barefoot Contessa
I recommend plating this salad either on a long platter or individually, otherwise all of the goods will end up at the bottom of the bowl.

3 Cups Baby Spinach
3 Cups Butter Lettuce
2 lbs. Butternut Squash, peeled and cut into 1’ cubes
½ Cup Toasted Pistachios
1 Cup Pomegranate Seeds
1 tbsp. Olive Oil
1 tbsp. Real Maple Syrup
Block of Parmigiano Reggiano Cheese
Salt, Pepper, Red Pepper Flakes

Cider Dressing//
¾ Cup Apple Cider
2 tbsp. Apple Cider Vinegar
2 tbsp. Shallots
2 tsp. Dijon Mustard
1/4 Cup Good Extra Virgin Olive Oil
Salt and Pepper

Oven to 425’
1. In a rimmed baking pan, toss the squash cubes in the oil and syrup. Sprinkle with salt, red pepper flakes and fresh ground pepper. Roast on the top rack for 20 minutes. Remove and cool.
2. While the squash are baking, bring the apple cider, cider vinegar and shallots to a boil in a small saucepan. Boil for about 8 minutes to reduce and remove from the heat. Whisk in the dijon and a pinch of salt and pepper and red pepper flakes to taste. Allow dressing to cool.
3. In a large bowl add the baby spinach, butter lettuce, and toss with a small amount of the dressing. Place tossed salad on a serving platter and distribute the pomegranate seeds, pistachios and then the squash pieces on top. Drizzle a bit more dressing on the squash and shave large pieces of fresh parmesan on top.



Eat amazing foods and lose weight with Skinny Fiber!  


I hope you enjoyed this post!

To Your Health and Happiness!
Krista Ziobrowski