Recipes Under 400

eattonguyen:

Who needs ice cream when you can have frozen bananas? My family enjoyed these delicious treats for desserts!

• 2 bananas
• Fage Total 0% Greek Yogurt
• crushed almonds
• cinnamon

1. Line a tray with parchment paper.
2. Mix the Greek yogurt and cinnamon together.
3. Peel the bananas.
4. Cut off an end off from each banana, then insert the popsicle sticks.
5. Coat the bananas in Greek yogurt and almonds.
6. Lay the bananas on the parchment paper and freeze for 45-55 minutes. The bananas will be creamy and firm, but not completely frozen.

Vegan Macaroons

• 8-10 medium sized dates, pitted (found in produce or by dried fruit)
• 1 banana
• 1 1/2 coconut flakes (make sure they are UNSWEETENED. You can find this either in the natural/organic section, bulk bins, or at natural food markets such as Whole Foods)
• optional - 1/2 to 1 tbs cocoa powder (if you like chocolate), cinnamon, or even pumpkin pie spices.

1. Blend all ingredients in a food processor until it reaches a smooth paste (you can try a blender, but it’s more difficult).
2. Bake at 325º F for 10-15 minutes. Cookies will be soft, but golden on the bottom and holding together. If you’d like to help yourself, line with parchment paper or a silicone baking sheet first.

*Depending on the size of the dates and the ripeness of the banana, you may need to add more or less coconut for a moist (but not gooey) consistency. Start off with 1 cup and add as needed.

Variation: Try using dried apricots instead of dates (you will have to soak them in water for about an hour before hand though. Feel free to play with the recipe.

Entire recipe is about 900 Calories, so it depends on how many macaroons you make. If you get 10 cookies, they’re 90 each, 12 is 75 each, etc.

Frozen Fruit Pops
Gina’s Weight Watcher Recipes

Ingredients:

• 1/3 cup diced kiwi
• 1/3 cup diced watermelon
• 1/3 cup diced strawberries
• 1/3 cup diced pineapple
• 1/4 cup fresh pineapple juice or orange juice

1. Combine diced fruit in a bowl and fill each 5 oz cup with fruit. 
2. Add 1 tbsp of juice and insert craft sticks into each cup. They easily stay in place because of all the fruit.Place in the freezer a few hours until firm. 
3. To remove the pops from the cups, run under warm water a few seconds. Enjoy!

Makes four pops, 32 Calories each 

  Fat: 0.2 g • Carb: 7.8 g • Fiber: 1.1 g • Protein: 0.4 g • Sugar: 5 g Sodium: 1.4 mg

Cherry Sorbet
Gina’s Weight Watcher Recipes

Ingredients:

• 2 lbs cherries (you can find them in the frozen fruit section if you don’t feel like pitting or you can’t find them fresh)
• 1 cup water
• 2/3 cup sweetener (suck as Truvia or Splenda; using sugar or agave adds about 65 Calories)
• 1 tsp fresh lemon juice

1. Stem the cherries and remove the pits. In a medium saucepan over medium heat, combine the cherries with the water, sweetener, and lemon juice, and cook until the cherries are very soft and cooked through, about 10-15 minutes.  (This may take much less time with the frozen variety.)
2. Remove from heat and let it cool to room temperature, then refrigerate to chill thoroughly.
3. Puree the cherries and their liquid and put the mixture through a fine sieve.
4. Once the cherry mixture is chilled, freeze according to your ice cream maker’s instructions, or spread in a glass making pan, stirring/scraping every half hour until desired consistency is reached.

Makes eight 1/2 cup servings at 70 Calories each.

Berry Yogurt Popsicles
Gina’s Weight Watcher Recipes

Ingredients:

For the purple:

• 1 cup blueberries
• 1/2 cup blackberries
• 6 oz fat free blueberry yogurt
• 1 cup crushed ice

For the white:

• 14 oz fat free vanilla yogurt
• 2 tbsp agave or sugar (or sweetener)
• 1 cup crushed ice

For the pink:

• 3/4 cup raspberries
• 3/4 cup strawberries
• 6 oz fat free strawberry yogurt
• 1 cup crushed ice

*You can add more sweetener as needed

1. Blend each color smoothie separately in a blender and set aside. 
2. Pour the first color into the popsicle mold 1/3rd of the way and freeze for 30 minutes.
3. Remove from the freezer and insert the sticks, then freeze one hour.
4. Add the white yogurt into each popsicle mold another 1/3 of the way and freeze an additional hour. 
5. Add the purple smoothie and fill it to the top of the mold and freeze until ready to eat.

Makes 16 popsicles (about 1/2 cup llquids), 51 Calories each
 

Fat: 0.1 g • Protein: 4.0 g • Carb: 8.7 g • Fiber: 1.1 g • Sugar: 7.0 g \Sodium: 14.1 mg  

And don’t worry if you don’t have a mold. You can use disposable cups as well (though I’d check out your local grocery store or dollar store, since they’re fairly cheap)

veganskinnybitch:

Vegan Fresh Fruit Tart

Only 85.5 calories and 5 g of fat a serving!

No sugar added!

This recipe is so easy you guys - and you CAN’T beat a fruit tart for less than 100 calories a serving. This isa monster of my own design as far as I know - last night I was looking up tart crust ideas, and I got this crust from Kathy at Healthy. Happy. Life. - but that’s it! (and it’s fabulous). I used pecans instead of almonds because I discovered, to my dismay, that I was out of almonds. I also used Nabisco brand original graham crackers instead of the cinnamon kind - cinnamon went into the banana ‘pudding’ instead.

Anywhere, here’s the recipe! Go nuts.

Ingredients:

• 5 sheets of graham crackers
• about 10 pecan halves
• 2 tbsp vegan butter (I used Smart Balance Light w/ Flax)
• 2 RIPE medium-sized bananas
• a drop of vanilla extract
• a drop of lemon juice
• ground cinnamon
• 1 1/2 peaches
• your favorite summer berries

For the crust, as instructed by Healthy. Happy. Life., put the graham crackers and pecans (or almonds, following her recipe) and crush them up. I deviated from her recipe here slightly - I melted the butter and added it to a bowl with the crust mix and mixed it up. Then, settle the crumb mixture into a greased 9” pie pan once fully saturated with the butter and get it even. If you want this to be a raw concoction, leave it as it is - if you want a firmer crust, bake in the oven at 350 for about 5-10 minutes. It’s absolutely fine to leave it raw like this, but it will be crumbly!

Thank you Kathy!

For the banana “pudding”, slice up two bananas and put them into your foodprocessor. Add the vanilla, lemon juice and cinnamon and pulse it up. If it seems too thin, go ahead and add some whole wheat flour - I did. Just a little though! It will thicken up when it chills in the fridge as well. Pour over your crust and spread evenly.

Now comes the fun part! Slice up the peaches thinly and arrange to your desire - same with the berries. I was going to put pineapples on this, but I forgot!

If you REALLY feel the need, you can whip up a quick sugar glaze for this like you see in all the bakeries. I did not feel the need.

1/12 of this tart = 85.5 cal, 5.8 g fat

*I did not count the calories in the fresh berries for several reasons. 1, it will differ depending on which fruit and how much fruit you use. 2, fruit is good for you. Just eat it.

** Editor’s Note: Feel free to use just one banana - two of them makes for a thicker pudding but one would suffice as a nice thin layer. Using one banana brings thid won to 78 cals a slice.

(Source: vegpocalypsenow)

Blueberry-Peach Crisp

• 6  cups peeled sliced fresh peaches
• 2  cups blueberries
• 1/3 cup brown sugar, packed
• 2  tablespoons all-purpose flour
• 2  teaspoons cinnamon

Topping

• 1  cup quick-cooking rolled oats
• 1  teaspoon cinnamon
• 1/4 cup brown sugar, packed
• 3  tablespoons soft butter

1. Combine peaches and blueberries in an 8 cup casserole.
2.  In a small bowl, combine sugar, flour and cinnamon.
3. Add this mixture to the casserole.
4. Mix well with fruit.

For Topping.

1. Combine rolled oats, sugar and cinnamon.
2. Cut in butter until crumbly and sprinkle over fruit mixture.
3. Bake at 350°F for 25 minutes or microwave on high for 10 minutes, until mixture is bubbling and fruit is fork tender.
4. Serve warm or cold.

blogilates:

Baked banana chips! Another crunchy healthy snack. Oh man, I’ve got a lot of chip making to do.

Weight Watchers Baked Banana Chips recipe
Makes 6 servings

Ingredients
2 ripe bananas
1 tablespoon lemon juice

Preparation
1. Cut the bananas into thin slices.
2. Coat the slices in lemon juice.
3. Place the banana slices on parchment paper and bake them in the oven at 200 degrees F, turning every half hour and watching out for burning.
4. Remove them when they are crispy; let them cool, and store them in an airtight container.

WW POINTS per serving: 1
Nutritional Information per serving: 36 calories, 0.1g fat, 1g fiber

(Source: blogilates, via laurenliveshealthy)

Grapefruit Brulee

Ingredients

• 2 large pink or ruby-red grapefruits
• 4 tablespoons packed dark brown sugar
• 2 teaspoon butter, cut into tiny pieces
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Directions

1. Position oven rack about 5 inches from broiler; preheat broiler.

2. Slice the stem end and opposite end off each grapefruit to stabilize. Use a paring knife to separate the sections from the rind, but leave in shell (or don’t — it’s up to you).

3. Place the halves in a large baking pan. Top each with some brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.

4. Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juices over each serving.

Alternatively, try this recipe.

4 servings (1/2 grapefruit), 121 Calories each. (Or 242 for a whole grapefruit.)