Tag: Skinny

Skinny Frozen Hot Chocolate

A dreamy, icy blend of chocolatey goodness, without the guilt! Today’s recipe is a guest post from my dear friend Brandi. She’s blogs over at BranAppetit^[1], please welcome her!

Hi guys! This is Brandi from BranAppetit^[2], and I’m so happy to be here, sharing a recipe with you.

If you’re anything like me, you have families that love to eat and drink super high calorie foods during the holidays. I’m guessing it’s like this for everyone, really, but it doesn’t have to be! I definitely indulge in some foods that I only get during the holiday season like my mom’s fudge pie or my Mammaw’s ham gravy, but there are some easy ways to make great holiday treats a little more figure friendly.

Take this frozen hot chocolate.

A normal recipe would set you back hundreds of calories, but you can slim this down easily by swapping in skim milk and adding a touch of rich unsweetened cocoa powder for even more intense chocolate flavor.

My favorite way to have this is to add in a drop or two of peppermint or coconut extract, but it’s just as delicious without it, too. And with the warm December we’ve been having in Virginia, a frozen hot chocolate has been my go-to treat this year.

Hope you all have a great holiday season!

Skinny Frozen Hot Chocolate
gordon-ramsay-recipe.com
Servings: 2 • Size: little over 1 cup • Old Points: 2 pts • Points+: 3 pts
Calories: 111 • Fat: 1 g • Carb: 20 g • Fiber: 1 g • Protein: 7 g • Sugar: 18 g
Sodium: 166 mg

Ingredients:

1 1/2 cups fat free milk
1 cup ice
4 tbsp Ovaltine Rich Chocolate (or Chocolate Malt flavor)
1 tbsp unsweetened cocoa powder
2 tbsp fat free whipped topping (optional)
drop of peppermint extract (optional)

Directions:

Pour the milk and ice into your blender. Add in the ovaltine, cocoa powder, and whipped topping (optional – you could also leave this for the top instead).

Blend 3-4 minutes until the ice is completely chopped and the mixture is thick and icy.

Pour into two glasses, and serve immediately.

References

^{^} BranAppetit (www.branappetit.com)
^{^} BranAppetit (www.branappetit.com)

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Skinny Baked Brie Phyllo Cups with Craisins and Walnuts

Baked brie in mini phyllo cups topped with craisins, walnuts and honey. Delicious bite-sized appetizers, perfect for the Holidays!

Someone gave me this idea last week after posting my mini pecan pies and I just loved it! You see I’m a huge fan of baked brie, so naturally creating baked brie a bit lighter with better portion control sounded very appealing to me.

Trader Joe’s sells a light Brie which is what I used here, Presidente also carries one. For the topping, I thought using dried cranberries would be pretty for this time of year and I used honey as my glue to keep everything in place. And the taste? Just as good as the real thing, just be sure you don’t eat the whole tray!

A wedge of brie would be enough to make two batches, so if you are serving a crowd, you can easily double this recipe.

Skinny Baked Brie Phyllo Cups with Craisins and Walnuts
gordon-ramsay-recipe.com
Servings: 15 • Serving Size: 1 mini tart • Old Points: 1 pts • Points+: 2 pts
Calories: 60 • Fat: 3 g • Carb: 6.5 g • Fiber: 0.3 g • Protein: 2 g • Sugar: 4 g
Sodium: 59 mg

Ingredients:

3 oz light brie, skin removed cut into (15) 1/2-inch cubes
4 tbsp craisins
4 tbsp chopped walnuts or pecans
2 tbsp honey
15 Mini Phyllo Shells (Athens)

Directions:

Preheat oven to 325°F.

Combine craisins, chopped nuts and honey in a bowl and mix well.

Arrange mini shells on a baking sheet. Fill
mini shells with cheese (each piece of cheese weighs about 0.2 oz). Top with sticky craisin/nut mixture and bake 5-7 minutes, or until the cheese melts.

Serve immediately.

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Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!

Veggie Shooters (Crudites with Skinny Ranch Dip)
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g • Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg

Ingredients:

For the skinny ranch dip:

3/4 cup fat free sour cream

3/4 cup fat free Greek yogurt

1/3 cup Hellman’s light mayonnaise

1 tsp garlic powder

1 tsp onion powder

1 tbsp chopped fresh chives or dill

1 tbsp chopped fresh parsley

1 tsp salt

freshly ground pepper

1-2 tbsp white balsamic vinegar

1 cup 1% low fat buttermilk

For the crudites:

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 large English cucumber, cut into strips

3 medium carrots, peeled and cut into strips

11 baby arugula leaves for garnish

11 shot glasses

Directions:

To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.

Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.

To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

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