Low-Fat Cheesecake!

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Ingredients

9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
Cooking spray
2 8-ounce packages of cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

Directions

Preheat the oven to 350 degrees F. Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray and press the crumbs onto the bottom. Bake until browned, about 8 minutes. Let cool, about 10 minutes.

Meanwhile, beat both cream cheeses and the sugar with a mixer on medium-high speed until smooth, 5 minutes, then beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, 3 minutes. Pour over the crust.

Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.

Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

Per serving: Calories 229; Fat 11 g (Saturated 7 g); Cholesterol 61 mg; Sodium 319 mg; Carbohydrate 24 g; Fiber 0 g; Protein 11 g

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To Your Health and Happiness!

Krista Z.

Cheesecake Brownies that Won't Make You Chunky!

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Ingredients


Cooking spray
Cheesecake topping:
8 ounces reduced-fat cream cheese (Neufchatel)
1/3 cup sugar
1/2 teaspoon vanilla extract
1 large egg


Brownie Layer:


2 ounces semisweet chocolate, coarsely chopped
3 tablespoons unsalted butter
2 tablespoons canola oil
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
Pinch cayenne pepper
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 cup lowfat buttermilk
2 large egg whites
2 teaspoons vanilla extract


Directions
Position the rack in the lower third of the oven and preheat the oven to 350 degrees F.

Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray.

Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Beat in the egg until well blended. Set aside.

Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Stir and microwave again until melted and smooth, about 30 seconds longer. (Alternatively, put the chocolate, butter, and oil in a small heatproof bowl. Bring a small saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally, until melted and smooth.)

Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl.

Combine the brown sugar and granulated sugar in a large bowl. Whisk in the buttermilk, egg whites, and vanilla. Add the chocolate mixture and whisk vigorously until fully incorporated and the batter is thick and glossy. Gradually add the flour mixture and stir just until it disappears.

Reserve 1/2 cup brownie batter and set aside. Scrape the remaining brownie batter into the prepared pan. Pour the cheesecake mixture evenly over top. Drop the reserved brownie batter in large dollops over the topping. Draw the handle of a wooden spoon through the two batters to create a swirled effect.

Bake until the top is just set, 40 to 45 minutes. Let cool completely in the pan on a wire rack. Lift brownies out of the pan by the foil and peel off the foil. Spray a knife with cooking spray and cut into 2-inch squares.


Nutritional analysis per serving: 1 brownie. Calories 200; Total Fat 10g; (Sat Fat 4 g, Mono Fat 3 g, Poly Fat 1 g); Protein 4 g; Carb 27 g; Fiber 1 g; Cholesterol 30 mg; Sodium 180 mg


Eat less and lose weight with Skinny Fiber!

I hope you enjoyed this post!

To Your Health and Happiness, 

Krista Z.

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

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

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.

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

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!  

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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!  

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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