Gluten Free Recipe: Low-Cal Desserts

10 Easy Low-Cal Desserts

1. Ricotta Fruit Cup. Fill a wineglass or parfait glass half-full with blueberries or fresh sliced strawberries. Top with 1/2 cup fat-free ricotta cheese, then drizzle with honey and sprinkle with cinnamon.

2. Roasted Fruits with Honey. Halve fruits such as peaches or nectarines and remove the pits. Place on a baking sheet and drizzle each half with 1 teaspoon honey. Roast in a 350°F oven until tender and juicy, about 15 minutes. (you can use Agave Nectar as a sub also)

3. Banana-Peanut Almond Butter Sandwich. Peel a banana and cut it in half lengthwise. Spread 1 tablespoon a reduced-fat peanut Almond butter onto the cut side of one half, then top with the other half to create a banana sandwich. Cut into bite-size pieces, if desired.

4. Low-Cal "Ice Cream" Sandwich. Create a homemade frozen treat by sandwiching 2 tablespoons sugar-free whipped topping between 2 fat-free chocolate graham crackers. Cover with plastic wrap and pop into the freezer for 1 hour. Graham Crackers are NOT gluten free unless you find some but then the whipped cream is not so skip this one.

5. Baked Maple Apple. Core and halve an unpeeled apple and place it in a small microwavable bowl. Cover with plastic wrap and heat on high power in a microwave for 2 minutes. Drizzle each half with 1 tablespoon sugar-free maple syrup, then sprinkle with cinnamon or allspice. I'd skip this, I'm not sure maple syrup is on the ok for Gluten free, but just in case....

6. Low-Cal Peanut Butter Almond Cup. Stir 1 teaspoon creamy reduced-fat peanut Almond butter into a sugar-free, fat-free chocolate pudding cup (See sub below). It tastes just like a peanut butter cup! Remember 70% Dark Chocolate and ummm, pudding cups are on the no list.  But you can melt 70% chocolate into cup molds and then once cooled use Almond or Cashew Butter.

7. Banana Milkshake. Peel an extra-ripe banana, cut it into chunks, and freeze in a ziptop bag. In a blender, process the frozen chunks with 1 cup fat-free milk or fat-free GREEK yogurt.

8. Healthy Latte. For a healthier alternative to the drinks sold at many coffee chains, pour 1 cup of cooled coffee over ice, add a small scoop of fat-free vanilla frozen yogurt, and top with a sprinkling of nutmeg or cocoa powder.NO COFFEE!

9. Angel Food Trifle. In a parfait glass, layer 2 small chunks of angel food cake (equal to one slice) with sliced berries of your choice and 1/2 cup fat-free frozen yogurt. Negatory.

10. Not-So-Decadent Chocolate-Covered Strawberries. Dip 5 or 6 large fresh strawberries into 2 tablespoons fat-free chocolate sauce melt 70% dark Chocolate for a guilt-free version of chocolate-covered strawberries.

Gluten Free Recipe: Almost Fast Food Burger

My notes/changes are in italic
--------------------------------------
Devin Alexander's "Almost Fast Food Burger"

Devin notes: "This burger is much, much leaner than any you're likely to find at a fast food restaurant, but the sauce makes it taste so reminiscent of them. I often make this burger in a low-carb tortilla instead of using the bun and I always add a few more pickles. If you're watching your sodium closely, you may not want to stick to it "as is" below."

1 tablespoon low-fat mayonnaise Plain non-fat Greek yogurt
  (instead of mixing the yougurt with ketchup and mustard you can blend with either sun-dried tomato and/or pesto)

1/2 teaspoon ketchup (try to skip unless sugar-free)

1/2 teaspoon yellow mustard

4 ounces 96% lean ground beef lean ground turkey

1 whole wheat hamburger bun Ezekiel 4:9 Sesame Bun or a Gluten Free Bun/Bread (I like Udi's from Whole Foods)

1 slice (3/4 ounce) fat-free American cheese (optional) Almond Cheese

1/4 cup chopped romaine lettuce leaves

1 very thin sliced onion

3 dill pickle rounds

How to:

In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef Turkey into a patty that is about 1/2" wider than the bun.

Preheat a medium nonstick skillet or grill rack on high heat.Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness is reached. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired.

Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.

Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger.

Makes 1 burger.

Side Bustin': I want to say this is from the Biggest Loser but I can't remember.

Gluten Free Recipe: Tara's Turkey Mini-Meatloaf

Tara's Turkey Mini-Meatloaf


Ingredients For Meat Loaf:

1 small yellow onion, coarsely chopped

1 medium carrot, peeled and coarsely chopped

1 stalk of celery, coarsely chopped

2 canned chipotle peppers in adobo sauce
    (Tara is kaaaarazy! This was hot.  I suggest using 1 can ONLY).

1 (20-ounce) package lean ground turkey breast

1/2 cup quick cooking oats
    (I know this ain't gluten free, but just go with it this once)

2 egg whites


For Topping:

1/4 cup fat free and sugar free ketchup

1 tablespoon chipotle pepper adobo sauce

1 tablespoon brown sugar substitute (such as Splenda® Brand)

Side-Bustin': This shit was hot.  So I'd just cut out the sugar and Chipotle's and use tomatoe paste with italian seasoning.

Cooking Directions

Preheat oven to 350°F. In the work bowl of a food processor, combine onion, carrots and celery. Pulse until finely chopped. Add chipotle peppers and pulse until just combined. In a large bowl, combine the ground turkey with the pepper and vegetable mixture. Add egg whites and oats; gently mix until combined. Place about 1/3 cup of the prepared meatloaf mixture into 9 wells of a standard size muffin pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes.


Meanwhile, combine all of the topping ingredients in a small bowl; set aside. Remove meat loaves from oven and spoon the topping over each meatloaf. Return meatloaf to the oven and continue to bake for an additional 5-10 minutes or until meatloaf is firm and the internal temperature registers 170°F. Let meatloaf stand for 5 minutes before serving. Makes 9 mini loaves.

Nutritional Information per Serving:
Calories: 110
Protein: 16 g
Carbohydrates: 6 g
Fat: 1 g
Cholesterol: 25 mg
Sodium: 180 mg
Saturated Fat: 0
Fiber: Less than 1 gram

Recipe from Diets in Review (web a long time ago)