creamy dessert recipe

 

creamy dessert recipe (a cheesecake style) that is still fairly light and can be adapted to be more Weight Watchers friendly. I also include a few tips to reduce points.

Light “Creamy” Cheesecake (no crust or light crust option)
Ingredients

3 cups fat-free Greek yogurt
1 small box (≈ 3.4 oz) instant sugar-free/fat-free cheesecake pudding mix
3 eggs
1 teaspoon vanilla extract
A sugar substitute (e.g. stevia, Splenda, as per your preference) — optional, to taste
(Optional crust) — use crushed low-point biscuit or graham cracker crumbs + a little butter/margarine, or use a light graham crust if points allow

Instructions

Preheat oven to 350 °F (≈ 175 °C).
In a bowl, beat the eggs, sugar substitute, and vanilla together until well combined.
Add the Greek yogurt and the dry pudding mix (powder form) into the egg mixture. Mix until smooth and uniform.
If using a crust, press it into the bottom of a springform pan or pie dish.
Pour the cheesecake mixture over the crust (or directly into the dish if no crust).
Bake for ~30 minutes (or until edges are set and center is slightly jiggly).
Remove from oven, let cool, then refrigerate at least 2 hours (or overnight for best texture).
Slice and serve. You can top with fresh berries, fruit compote (no added sugar), or a light drizzle of sugar-free topping.

Chocolate Brownie Cookies

 

Decadent Chocolate Brownie Cookies. A delightful treat that combines the richness of brownies with the simplicity of cookies!

Ingredients:

- 4 tablespoons of salted butter (57 grams or 1⁄2 stick)

- 1 pound of chopped semisweet chocolate (454 grams)

- 4 large eggs, at room temperature (200 grams)

- 1/2 cup of granulated sugar (300 grams)

- 1 teaspoon of pure vanilla extract (4 grams)

- 1/2 cup of all-purpose flour, sifted (60 grams)

- 1/2 teaspoon of baking powder (2 grams)

- 12 ounces of milk chocolate chips (340 grams)

- Optional: Crushed peppermint for garnish

Directions:

Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper.

Place chocolate and butter in a heatproof bowl over a pot of simmering water. Melt them together, stirring occasionally until smooth, then let cool slightly.

In a large bowl, beat the eggs and sugar at high speed until thick and pale, about 3-4 minutes. Mix in the vanilla extract.

Fold the slightly cooled chocolate mixture into the egg mixture until just combined.

Sift together the flour and baking powder, then fold into the chocolate mixture just until combined to maintain texture.

Stir in the milk chocolate chips evenly throughout the batter.

Spoon the batter onto the prepared baking sheets, spacing about 2 inches apart.

If desired, add crushed peppermint on top of each cookie.

Bake in the preheated oven for 10-12 minutes until edges are set but centers are soft.

Allow to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Jalapeño Popper Chicken Salad

 

Ingredients

4 ounces cream cheese, softened

3/4 cup mayonnaise

1/2 teaspoon garlic powder

3 cups shredded cooked chicken, I use rotisserie chicken

1/3 cup finely chopped red onion

1/4 cup chopped pickled jalapenos

1 tablespoon juice from the jar of pickled jalapenos

1/4 teaspoon black pepper

1/4 teaspoon salt

1 fresh jalapeno, chopped

1/2 cup shredded cheddar cheese

chopped fresh cilantro for garnish, optional

Instructions

Place cream cheese, mayonnaise, and garlic powder in a large bowl. Stir until smooth.

Stir in remaining ingredients. Cover and chill at least 1 hour before eating.

Top with chopped cilantro if desired.

Pineapple Lemonade Recipe

 

A refreshing summer drink that’s a total crowd-pleaser!

Ingredients:

1 cup Country Time Lemonade Mix

3 cups cold water

1 can (46 oz) chilled pineapple juice (100% juice preferred)

2 cans Sprite (or any lemon-lime soda)

Ice cubes

Optional: Lemon slices for garnish

Instructions:

In a large pitcher or drink dispenser, add 1 cup of Country Time Lemonade Mix.

Pour in 3 cups of cold water and stir until the mix is completely dissolved.

Add the can of chilled pineapple juice and stir well.

Slowly pour in the Sprite and give it a gentle stir (to keep the fizz).

Add plenty of ice to chill it instantly.

Garnish with fresh lemon slices if desired.

Serve cold and enjoy the tropical, tangy sweetness!

Garlic Butter Lettuce, Tomato & Grilled Chicken Sandwich

 

Ingredients:

8 slices thick-cut bread (Texas toast or your favorite)

1/2 cup unsalted butter, softened

2–3 cloves garlic, minced

1 teaspoon dried Italian herbs (or a blend of parsley, oregano, and basil)

1/2 teaspoon red pepper flakes (optional)

2 boneless, skinless chicken breasts

Olive oil

Salt and black pepper

1–2 large ripe tomatoes, sliced

Green leaf lettuce or Romaine leaves

Mayonnaise

Optional: Slices of cheese (cheddar, provolone, Swiss), sliced avocado

Instructions:

1. Grill the Chicken:

• Preheat a grill pan or outdoor grill to medium-high.

• Brush chicken with olive oil and season with salt and pepper.

• Grill 5–6 minutes per side, or until internal temp reaches 165°F (75°C).

• Let rest a few minutes, then slice thinly across the grain.

2. Make the Garlic Butter:

• In a small bowl, mix softened butter with garlic, herbs, and red pepper flakes.

• Stir until evenly combined.

3. Toast the Bread:

• Spread garlic butter on one side of each bread slice.

• Toast buttered side down on a skillet or griddle over medium heat for 2–3 minutes until golden and crisp.

4. Prepare the Fillings:

• Wash and dry lettuce.

• Slice tomatoes and season lightly with salt and pepper.

5. Assemble the Sandwiches:

• Spread a thin layer of mayonnaise on the inside of each toasted bread slice.

• Layer with lettuce, tomato, grilled chicken slices, and optional cheese or avocado.

• Top with the second bread slice, garlic butter side out.

6. Serve:

• Slice sandwiches in half and serve warm while the bread is crispy and the chicken juicy.

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Keto Chocolate Crunch Bars

 

Ingredients

For the Crunch Bars

• 1 cup unsweetened almond butter
• ½ cup coconut oil, melted
• ½ cup unsweetened cocoa powder
• ¼ cup erythritol (or your preferred keto-friendly sweetener)
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 1 cup unsweetened shredded coconut
• 1 cup keto-friendly chocolate chips (such as Lily’s)
• ½ cup chopped nuts (almonds, pecans, or walnuts)

Optional Toppings

• 1 tablespoon unsweetened cocoa powder (for dusting)
• A sprinkle of sea salt

Preparation Instructions

Step 1: Prepare Your Workspace

1. Gather Your Ingredients: Begin by gathering all the ingredients and tools you will need. This includes mixing bowls, a spatula, a measuring cup, and a baking dish (preferably 8×8 inches).
2. Line the Baking Dish: To make removal easier, line your baking dish with parchment paper, leaving some overhang on the sides. This will allow you to lift the bars out easily once set.

Step 2: Combine the Wet Ingredients

3. Melt the Coconut Oil: In a medium microwave-safe bowl, combine the melted coconut oil and almond butter. Heat in the microwave for about 30 seconds, then stir until fully combined. This mixture should be smooth and creamy.
4. Add Sweetener and Flavorings: Next, add the erythritol, vanilla extract, and sea salt to the almond butter and coconut oil mixture. Stir until well combined, ensuring the sweetener is fully dissolved. This step enhances the overall flavor of the bars.

Step 3: Incorporate the Dry Ingredients

5. Mix in Cocoa Powder: Sift the unsweetened cocoa powder into the wet mixture, stirring continuously until everything is smooth. This will give the bars their rich chocolate flavor.
6. Add Shredded Coconut and Nuts: Gently fold in the unsweetened shredded coconut and chopped nuts. These ingredients provide the desired crunch and texture. Ensure they are evenly distributed throughout the mixture.

Step 4: Prepare the Chocolate Layer

7. Melt the Chocolate Chips: In a separate microwave-safe bowl, melt the keto-friendly chocolate chips in 30-second intervals, stirring after each interval until smooth. Be careful not to overheat.
8. Combine with Remaining Mixture: Once melted, pour the chocolate into the main mixture and stir until fully incorporated. This adds an extra layer of chocolate goodness to your crunch bars.

Step 5: Assemble the Crunch Bars

9. Pour into the Baking Dish: Transfer the combined mixture into the lined baking dish, spreading it out evenly with a spatula. Press down firmly to ensure the mixture holds together and forms a solid base.
10. Optional Topping: If desired, sprinkle a light dusting of cocoa powder or a sprinkle of sea salt over the top for added flavor and visual appeal.

Step 6: Set the Bars

11. Chill in the Refrigerator: Place the baking dish in the refrigerator for at least 2 hours, or until the mixture is firm and set. This step is crucial for achieving the right texture.
12. Cut into Bars: Once set, remove the mixture from the baking dish using the parchment paper overhang. Place it on a cutting board and cut into 12 equal-sized bars.

Step 7: Store and Enjoy

13. Store Properly: Store the bars in an airtight container in the refrigerator for up to a week. For longer storage, consider freezing them. They can be enjoyed straight from the freezer for a refreshing treat.
14. Serving Suggestions: These bars can be enjoyed as a snack, dessert, or even a post-workout treat. Pair them with a cup of coffee or tea for a delightful afternoon pick-me-up.

McGriddle Muffins 🧁

 

Ingredients:

1 pound sausage

2 cups pancake mix of your choice

1 1/2 cups water

1/4 cup maple syrup

1 cup shredded cheese

Instructions:

Preheat oven to 400 degrees F (200 degrees C).

Cook the sausage until browned and fully cooked.

In a mixing bowl, prepare the pancake batter by combining pancake mix, water, maple syrup, and shredded cheese.

Once the sausage is cooked, chop it into small pieces and add it to the pancake batter mixture.

Grease muffin tins or line them with muffin liners.

Pour the batter into the muffin tins, filling each one about three-quarters full.

Bake in the preheated oven for 12-15 minutes, or until the muffins are golden brown and cooked through.

Allow the McGriddle muffins to cool slightly before serving.

Enjoy your delicious homemade McGriddle muffins!