- This is straight from Skinny Girl – no changes cos her recipes are always perfect! They taste great and are so easy! I saw the recipe on FB at 6 am and made them for breakfast the same morning. The recipe makes 4 small bagels. I sliced it in half, toasted it and topped it with vegan cream cheese and a slice of tomato! Hubby had never had a savory bagel (what!?!? Don’t even get me started) and he enjoyed them! I used the Everything Bagel Mix from TJ’s. I did lazy out and toss everything in the food processor. You can visit skinnytaste.com for details on how to do it by hand.
- 1 c flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 c Greek yogurt (Do NOT substitute with regular yogurt), drain off any liquid
- 1 egg white, beaten
- optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Preheat oven to 350. Like a pan with parchment and spray with oil. Or heat your air fryer, and spray the air fryer basket with oil. Beat the egg white and set aside.
Add dry ingredients to food processor and pulse to combine. Add yogurt and pulse to incorporate, then pulse about 20 times until it forms a tight ball.
Lightly flour your work surface and form the dough into a ball. Divide into 4 pieces and roll into ropes and then form into a bagel shape.
Brush with egg white and add your topping of choice.
Bake or air fry for 25 minutes or until golden brown.
These are super easy and low fat.
8 oz light cream cheese
1 c Fat Free Greek Yorgurt
3 tbsp coconut palm sugar
1 c blueberries
1/2 c blueberry preserves, with no sugar
1/4 c toasted sliced almonds
In a mixer beat the cream cheese, yogurt and sugar until smooth.
Divide between 8 small desert bowl, spoon blueberry preserves over, then fresh blueberries and sprinkle with sliced almonds.
Chill for at least an hour.
What could by tastier or cuter than mini pumpkin cheesecakes for Thanksgiving? These are low fat too!
30 gingersnap cookies
2 TBSP canola oil
2/3 c brown sugar
2/3 c fat-free Greek yogurt
1/2 c pumpkin puree
8 oz low fat cream cheese, softened
1 1/2 tsp pumpkin pie spice
1 1/2 tsp vanilla
1/8 tsp salt
2 large eggs
Preheat oven to 300°.
Place cookies in a food processor; process until finely ground. Add oil; pulse to combine. Place 12 cupcake wrappers in a 12-cup muffin tin. Divide cookie crumb mixture evenly among muffin cups; press crumbs firmly into bottom.
Bake at 300° for 9 minutes or until lightly browned. Remove from oven; cool on a wire rack.
Wipe food processor clean. Place brown sugar, yogurt, pumpkin, and cream cheese in processor; process until smooth. Add pumpkin pie spice, vanilla, salt, and eggs; process until smooth. Divide batter evenly among muffin cups.
Bake at 300° for 15 – 18 minutes or until centers of cheesecakes barely move when pan is touched. Remove pan from oven; cool on a wire rack to room temperature.
Cover pan; refrigerate cheesecakes 3 hours or until well chilled.
Serve with caramel sauce or whipped cream.
I love grilled okra. The trick is to get the small ones, under 3 inches, then slice them lengthwise so they don’t explode on the grill. This week I whipped up a guilt free sauce to accompany them.
1 lb okra, sliced lengthwise
1/2 c Greek Yogurt, fat free
3 cloves garlic, minced
1/4 c basil, finely chopped
Zest of on lemon
2 TBSP lemon juice
Cayenne pepper to taste
Toss okra in canola oil and grill until nicely charred about 7 minutes.
Combine the rest of the ingredients in a small bowl.
Salt okra and serve with sauce.
Another winner from Eating Well! This also works as a great salad if you dont want to fry it up into patties.
1 c water
2/3 c whole-wheat couscous
1/2 c nonfat plain Greek yogurt
2/3 c shredded seeded cucumber
3/4 tsp garlic powder, divided
1/4 tsp salt
3/4 c silken tofu
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
2/3 c crumbled feta cheese
1/4 c snipped fresh dill
1/4 c minced red onion
2 TBSP olive oil
4 c lettuce
Bring water to a boil in a medium saucepan. Stir in couscous, cover and remove from the heat. Let stand for 5 minutes.
Combine yogurt, cucumber, 1/4 tsp garlic powder and salt in a small bowl.
Mash tofu with a fork in a large bowl. Add spinach, feta, dill, onion, pepper, the remaining 1/2 tsp garlic powder and the couscous; stir until well combined. Form into 8 patties, using about 1/2 cup for each.
Heat 1 TBSP oil in a large nonstick skillet over medium heat. Add 4 patties and cook, turning once, until lightly golden on both sides, about 6 minutes total. Serve over lettuce, topped with the yogurt sauce and garnished with tomatoes.
This is a super flavorful moist chicken that even the kiddos will eat. I like marinade it overnight so it really absorbs the flavors. I also make a big batch so we have healthy protein for lunches during the week. This is great in gyros, on salads or just on its own!
1 tsp garlic powder
Juice of 1 lemon
2 tsp red wine vinegar
2 TBSP olive oil
3 TBSP greek yogurt
1 TBSP dried oregano
Salt and pepper
2 lb chicken thighs, boneless and skinless
Combine all ingredients in a ziplock bag add chicken and marinade overnight.
Heat grill or pan over medium high heat. Cook chicken for 5 – 10 minutes per side until cooked through.
Serves 6 – 8.