Dashing Dish
  • Desserts

  • December23rd

    10 Comments

    12th Day of Christmas~ Cranberry Crumble Bars!

    Posted in: Desserts

    On The Twelfth Day of Christmas My True Love Gave to Me…

    cranberry-bars

    Cranberry Crumble Bars! Merry Christmas!!!

    Ingredients:

    For the Base and Topping

    • 1 cup quick cooking oats
    • 1/2 cup whole wheat pastry flour (or all purpose flour)
    • 1/3 cup packed brown sugar (for sugar free version use *Ideal brown sugar)
    • 1/4 cup butter, softened

    Filling:

    • 1 package (12 oz) fresh cranberries
    • 1 (15 oz can) mandarin oranges
    • 1/2 tbs sugar free orange jello mix (dry mix)
    • 1/2 cup sweetener of choice

    (*Note: Ideal is a brand of sweetener that is new and is made with 99% all natural sugar alternatives for less calories than normal sugar, and 0 grams of sugar)

    Method:

    1. Preheat oven to 350 degrees. Spray a 9×9 inch baking dish with non-stick cooking spray. In a small bowl, combine the flour, oats, and brown sugar. Stir in butter until butter and flour/oats are combined. Set aside 2/3 cup of the mixture for the topping. To form the bottom crust, press the remainder of the mixture into prepared baking dish.
    2. Meanwhile, to make the filling, combine the cranberries, mandarin oranges, jello mix, and sweetener in a medium saucepan. Cook and stir over medium high heat for 20-25 minutes, or until berries have popped, and mixture is beginning to thicken.
    3. Pour filling over crust, and sprinkle remainder of the oat mixture over the top of the cranberry filling. Bake for 35 minutes, turn oven off, and allow bars to sit in the oven for an additional 15 minutes, (this allows cranberry filling to set).
    4. Remove bars from the oven and allow to cool the rest of the way. Cut bars into 9 even squares. Enjoy!

    Enjoy!  Love Katie

    Servings: 9 bars

    Calories: 150 calories per bar

    Weight Watchers Points Plus Value: 5 per bar

  • December21st

    12 Comments

    11th Day of Christmas~ Gingerbread Truffle Pops!

    Posted in: Desserts

    On the Eleventh Day of Christmas my True Love Gave to Me…

    balls

    A Perfect Way to End a Holiday Meal…Gingerbread Truffles…

    balls-2

    That Can Also Be Made Into A Truffle Pop!

    Ingredients:

    Gingerbread Truffles

    • 1 cup gingersnaps or gingerbread cookies
    • 4 oz 1/3 less fat cream cheese
    • 1/2 cup sweetener of choice
    • 1/2 tsp cinnamon

    For Coating:

    • 1/4 cup sweetener
    • 1 tsp cinnamon
    • 1/4 cup white chocolate, melted for drizzling

    To Make Truffle “Pops”:

    • 12 sucker sticks, or popsicle sticks

    Method:

    1. Line a baking sheet with parchment paper, wax paper, or foil sprayed with non-stick cooking spray.
    2. Place cookies into food processor container, and pulse until cookies reach a fine crumb, (mixture will resemble a coarse meal.) Soften cream cheese in the microwave for 20 seconds, and mix with gingerbread cookie crumbs, sweetener, and cinnamon.
    3. Roll or scoop mixture into 1-inch balls. In a small bowl, mix together cinnamon and sweetener to make the coating, and roll truffles in coating.  Place truffles on the prepared baking sheet.
    4. Microwave white chocolate for 30 seconds, stir, and microwave an additional 15-30 seconds, or until chocolate is melted. Using a fork, drizzle white chocolate over the top of the truffles.
    5. Refrigerate for 30 minutes to an hour, or freeze for 15 minutes to allow truffle to set up a bit before placing sucker stick. Once truffle is firm enough to handle, gently press sucker stick in the center bottom of the truffle. Place pops in a decorative glass or jar. Keep refrigerated until ready to serve.

    *Note: You may also skip the last step, and simple leave them as truffles!

    Enjoy!  Love Katie

    Servings: 12 truffle pops

    Calories: 63 calories per truffle

    Weight Watchers Points Plus: 3 per truffle

  • December17th

    19 Comments

    9th Day of Christmas~Red Velvet Cupcakes with Cream Cheese Frosting!

    Posted in: Desserts

    On the Ninth Day of Christmas my True Love Gave to Me…

    redvelvet

    Moist Red Velvet Cupcakes with a Rich Cream Cheese Frosting!

    Ingredients:

    Red Velvet Cake

    • 1 (16.25 oz) box super moist white cake mix (or sugar free white cake mix)
    • 1 1/4 cup reduced fat buttermilk
    • 1/2 cup low fat vanilla or plain yogurt (i used vanilla Chobani)
    • 3 egg whites
    • 1 large box vanilla sugar free pudding mix (2 tbs for the cake, save the rest for the frosting)
    • 2 tbs cocoa powder
    • 1 tbs red food coloring

    Cream Cheese Frosting:

    • 1/2 cup skim milk (or milk alternative)
    • remainder of vanilla pudding mix (listed above)
    • 1 (8oz) package 1/3 less fat cream cheese, softened
    • 1 cup light cool whip (or Truwhip for a natural alternative)

    Method:

    1. Preheat oven to 350 degrees. Line 2 (12 cup) muffin tins with cupcake liners, or spray with non-stick cooking spray.
    2. For the cupcake batter, mix together cake mix, buttermilk, yogurt, egg whites, 2 tbs dry pudding mix, cocoa powder, and food coloring. Beat mixture until smooth. Divide batter evenly between 24 cupcake tins. Bake cupcakes for 18  minutes, or until toothpick comes out clean.
    3. While cupcakes are baking, mix together the milk and pudding mix. Add cream cheese, and beat until smooth, (this is best done with a hand held mixer, or kitchen aid mixer to get frosting smooth). Fold in cool whip. Set frosting in fridge for at least 10 minutes, to firm up.
    4. When cupcakes are completely cooled, frost cupcakes, and top with sprinkles if desired. Place cupcakes in a covered container, and store in the fridge until ready to serve. Enjoy!

    Enjoy!  Love Katie

    Servings: 24 cupcakes

    Calories: 113 calories per cupcake (82 calories per cupcake without the frosting)

    Weight Watchers Points Plus Value: 4 per cupcake

  • December15th

    17 Comments

    8th Day of Christmas~ Chewy Chocolate Peppermint Cookies!

    Posted in: Desserts

    On the 8th Day of Christmas my True Love Gave to Me…

    cookie

    Flour-less Chocolate Cookies that are Soft and Chewy on the Inside and Crispy on the Outside… Chewy Chocolate Peppermint Cookies!

    Ingredients:

    • 1 1/2 cup powdered sugar OR for sugar free option, use Ideal brand powdered sugar (*see note below)
    • 1/2 cup cocoa powder
    • 1/2 tsp baking powder
    • 2 egg whites
    • 1/8 tsp salt
    • 1 tbs skim milk
    • 1/8 cup Andes peppermint crunch baking chips

    (*Ideal is a naturally sweetened powdered sugar with zero  grams of sugar! I found this in the baking aisle at my grocery store!)

    Method:

    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.
    2. Mix together powdered sugar, cocoa powder, salt and baking powder in a bowl. Place egg whites and milk in another small bowl, and stir to combine. Mix wet and dry ingredients together, until just combined, but don’t over beat.
    3. Using a tablespoon, scoop up cookie batter, and use a teaspoon to drop cookie batter onto prepared baking sheet. Sprinkle peppermint chips on cookies, dividing evenly between cookies.
    4. Bake cookies for 15 minutes, and enjoy!

    Enjoy!  Love Katie

    Servings: 12 cookies

    Calories: 83 calories per cookie / 66 per cookie using Ideal brand powdered sugar

    Weight Watchers Points Plus Value: 2 pp per cookie

  • December13th

    21 Comments

    7th Day of Christmas~ Skinny Chocolate Peanut Butter Fudge!

    Posted in: Desserts

    On the 7th Day of Christmas My True Love Gave to Me…

    f3

    f2

    Rich and Dreamy… Skinny Chocolate Peanut Butter Fudge!

    Ingredients:

    Chocolate Peanut Butter Fudge

    • 2 (individually wrapped, 1 oz) squares semi sweet baking chocolate (for a total of 2 oz of chocolate)
    • 1/4 cup creamy peanut butter
    • 1 (8oz) package 1/3 less fat cream cheese
    • 2 tbs unsweetened cocoa powder
    • 1 cup sweetener of choice

    Optional Peanut Butter Drizzle:

    • 1 1/2 tbs peanut butter

    Method:

    1. Spray a loaf pan with non-stick cooking spray. In a microwave safe bowl, melt the chocolate for 60 seconds, or until melted. Add the peanut butter to the melted chocolate, and stir together. Next, add the cream cheese, and place the chocolate mixture back in the microwave for 30 seconds. stir until the mixture is creamy and smooth.
    2. Add the sweetener and cocoa powder, and mix with a spatula until everything is well combined.
    3. Spoon the mixture into the prepared loaf pan, and smooth out the top with a spatula. Place the fudge in your freezer for 15-20 minutes, or until chilled.
    4. When fudge is chilled, remove it from your loaf pan and place it on a cutting board or plate. Cut fudge into 12 squares, and cut each of those squares in half, to make 24 squares total.
    5. To make the peanut butter drizzle, place the peanut butter in a small microwave safe dish, and microwave for 30 seconds. Take a fork and drizzle the melted peanut butter over the fudge. Place fudge back in the freezer for about 15 minutes, or until peanut butter drizzle firms up. Keep fudge refrigerated until ready to serve, or wrap up for a gift!

    Enjoy!  Love Katie

    Servings: 24 pieces

    Calories: 51 per piece (only 1 gram of sugar per piece!)

    Weight Watchers Points Plus Value: 1 per piece

  • December11th

    15 Comments

    6th Day of Christmas~ Peppermint Brownie Trifle!

    Posted in: Desserts

    On the Sixth Day of Christmas My True Love Gave to Me…

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    Peppermint Brownies Layered Between White Chocolate and Mint Chocolate Pudding… A Peppermint Brownie Trifle!

    Ingredients:

    • 1 box brownie mix (I used Sugar Free Pillsbury brand)
    • 1/3 cup Low Fat Plain Yogurt, (I used Plain Chobani Greek Yogurt to replace the oil that the brownie mix calls for. Note: The amount of yogurt will vary based on how much oil is called for on the brownie box)
    • 1 egg (may vary based on brand of brownies,  use what is called for on the box)
    • 1 small box sugar free instant white chocolate pudding mix
    • 1 small box sugar free instant chocolate pudding mix
    • 1 (16 oz) tub fat free or light Cool Whip (or 2 small containers of TruWhip if you prefer a natural version)
    • 2 cups skim milk (or milk alternative)
    • 3/4 tsp peppermint extract
    • Optional toppings: Additional Cool Whip for topping, 2 candy canes, crushed , or 2 squares peppermint bark, roughly chopped.

    Method:

    1. Prepare the brownies according to the package directions, replacing the oil with yogurt, and adding 1/2 tsp peppermint extract to the brownie batter. Bake brownies according to the package directions.
    2. Meanwhile, in a small bowl, mix together the white chocolate pudding mix and 1 cup of milk. In a separate bowl, mix together the chocolate pudding mix, 1 cup of milk, and 1/4 tsp peppermint extract. Next, divide the Cool Whip between the two pudding mixtures, and fold it in until each mixture is combined.
    3. Once brownies are completely cooled, cut into very small squares, and begin creating the layers in a large glass dish, or in small glass cups for individual trifles. Start with the brownie layer, (I like to space brownies out a bit, so you will have an equal amount for both layers). Follow with the chocolate peppermint pudding, and the white chocolate pudding layers. Repeat layers, ending with the white chocolate pudding, (or top with some additional plain Cool Whip for a pretty presentation).
    4. Store in the fridge until read to serve. Just before serving, top with crushed candy cane or peppermint bark if desired.

    Enjoy!  Love Katie

    Servings: 16

    Calories: 125 calories per serving

    Weight Watchers Points Plus Value: 4 per serving

  • December9th

    12 Comments

    5th Day of Christmas~ Turtle Cheesecake Bars!

    Posted in: Desserts

    On the Fifth Day of Christmas my True Love Gave to Me…

    katie-cheesecakebars

    Sweet and Rich with a Hint of Nuttiness…Turtle Cheesecake Bars!

    Ingredients:

    • 1 pre-made oreo pie crust
    • 1 (8 oz) package reduced fat cream cheese, softened
    • 3/4 cup sugar substitute (or 2 tbs stevia)
    • 3/4 cup low fat cottage cheese, (pureed in a blender until smooth)
    • 1 whole egg
    • 2 egg whites
    • 1 tsp vanilla extract
    • 1/8 cup sugar free caramel ice cream topping (or fat free)
    • 1/4 cup chopped pecans

    Method:

    1. Preheat oven to 375. Line 8×8 baking dish with foil (to ensure easy removal of bars), and spray foil with non-stick cooking spray.

    2. Remove Oreo crust from pre-made pan, and crumble/press it down, re-forming it into your foil-lined pan. Put crust into the oven to bake for 8 minutes, then remove from oven.

    3. Meanwhile, when crust is baking, cream together all of the ingredients, (except for the caramel and pecans), with a hand held mixer until smooth. (Or you could mix everything together in a blender or food processor, and skip the step of blending the cottage cheese beforehand).

    4. Pour filling over Oreo crust, smoothing out filling with a spatula. Sprinkle the pecans over the top of the cheesecake bars.

    5. Place cheesecake bars in the oven, bake for 30-35 minutes, or until cheesecake is almost set in the center. Let cool, and chill in the refrigerator for a few hours, or overnight.

    6. After chilled, remove from the refrigerator, and pull entire cheesecake out of pan, using the foil to lift cheesecake out of pan and onto a cutting board. Cut bars into 12 even bars, (I used a pizza cutter and wiped the blade clean with a paper towel between each cut).

    7. Just before serving, drizzle caramel over bars. (You can do this up to a few hours ahead of time, however I found that the caramel tends to ’sink in’ to the bars when put on well in advance, which of course tastes the same, but I like the pretty presentation of the fresh caramel drizzle!)

    Enjoy!  Love Katie

    Servings: 12 bars

    Calories: 156 calories per bar

    Weight Watchers Points Plus Value: 5 per bar

  • December7th

    17 Comments

    4th Day of Christmas~ Creamy Sugar Free Egg Nog!

    Posted in: Desserts, Sides, Snacks

    On the Fourth Day of Christmas my True Love Gave to Me…

    eggnog1

    The Classic Christmas Beverage~ Rich and Creamy Sugar Free Egg Nog!

    Ingredients:

    • 1/2 cup egg beaters (note: egg beaters are pasteurized, so they are safe to eat, but don’t use raw eggs or egg whites, because these are not pasteurized and must be cooked before they are safe to eat!)
    • 1 cup unsweetened almond milk (or low fat milk/milk substitute of choice)
    • 2 tbs sugar free instant vanilla pudding mix
    • 1/4 tsp pumpkin pie spice
    • 1/4 tsp cinnamon
    • 1/2 tsp imitation rum extract
    • 3-4 stevia packets, or to taste (or sweetener of choice to taste)

    Method:

    1.Blend or whisk all of the ingredients together until they are well combined. Refrigerate 30 minutes or more to chill and allow to thicken. Serve immediately, or store in the fridge for up to 7 days.

    Enjoy!  Love Katie

    Servings: 2 (1 cup) servings

    Calories: 72 calories per serving

    Weight Watchers Points Plus Value: 1 per serving, or 3 for the whole recipe!

    CONGRATS TO~ Leah McKernan DeWerff ~ FOR WINNING THE CHOBANI GIVEAWAY!!! THANK YOU EVERYONE WHO ENTERED, EVERY SINGLE ONE OF YOU ARE SUCH A BLESSING TO ME!!!

    Be sure to stay tuned all of December for the rest of my 12 Days of Christmas, a month full of Healthy Holiday Recipes!

  • December3rd

    10 Comments

    2nd Day of Christmas ~ Skinny Sugar Cookies 2 Ways!

    Posted in: Desserts

    On the Second Day of Christmas my True Love Gave to Me…

    1 2

    2 2

    Sugar Cookies Two Ways…Skinny Sugar Cookies & Skinny Gluten Free Sugar Cookies!!!

    Ingredients:

    Skinny Sugar Cookies:

    • 1/4 cup butter, softened
    • 3/4 cup sugar substitute, OR 1 tbs stevia, (or to taste)
    • 1 egg
    • 1/2 tsp vanilla extract
    • 1/2 tsp almond extract, (or an additional 1/2 tsp vanilla extract)
    • 1 cup  all-purpose flour (or you could do half ww pastry flour and half all-purpose flour)
    • 1/4 tsp baking powder
    • 1/8 tsp salt

    Skinny Gluten Free Sugar Cookies:

    • 1/4 cup butter, melted
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon almond extract (or an additional 1/2 tsp vanilla extract)
    • 4 egg whites
    • 1/4 cup unsweetened almond milk
    • 1/2 cup sugar substitute of choice OR 1 tbs stevia, (or to taste)
    • 1 cup coconut flour (can be found at most health food stores. You can also get it on Amazon.com )
    • 1/2 tsp baking powder
    • 1/4 tsp salt

    Optional: Royal Icing Recipe Found Here

    Method:

    1. In a medium bowl, cream together butter, and sugar substitute with a mixer until fluffy. Add egg, and extracts and beat until combined.
    2. In a small bowl, combine flour, salt, and baking powder. Gradually add dry ingredients to wet, until just combined. (Don’t over work dough or it will get tough).
    3. Wrap dough and place it back in the fridge to chill for about 30 minutes, or until dough is cold. (Note: While you are working with the dough, if it gets difficult to work with, it’s because the butter in the dough is too warm, an easy fix is to place the dough in the freezer for about 5 minutes, or until it’s cold again, and it will roll out and cut into shapes nicely again!)
    4. When ready to cut cookies out, preheat the oven to 375 degrees. Line a cookie sheet with parchment paper, (or foil and spray with cooking spray).
    5. Roll the dough out on a lightly floured surface (use coconut flour for gluten free) and cut out shapes with cookie cutters. Place on baking sheet and bake for 8 minutes for regular sugar cookies, OR for 18 minutes for gluten free sugar cookies.

    Enjoy!  Love Katie

    Servings: makes about 16 cookies (will vary based on size of cookie cutters)

    Calories: 57 calories each for regular sugar cookies OR 48 calories each for gluten free sugar cookies

    Weight Watchers Points Plus Value:
    Skinny Sugar Cookies:  2 pp each
    Skinny Gluten Free Cookies:  1 pp each; 3 pp for 2; 4 pp for 3
    Icing:  2 additional pp for 1/8 cup frosting on each cookie

  • December1st

    24 Comments

    1st Day of Christmas~ Egg Nog Cupcakes!

    Posted in: Desserts

    On the First Day of Christmas my True Love Gave to Me…

    1

    Egg Nog Cupcakes with a Sweet Whipped Egg Nog Frosting!!!

    Ingredients:

    For the Cupcakes:

    • 1 box yellow cake mix
    • 5 egg whites
    • 1/3 cup plain fat free yogurt
    • 1 cup water
    • 1 1/2 tbs rum extract
    • 1/2 tsp cinnamon
    • 1/2 tsp pumpkin pie spice (or 1/4 tsp nutmeg)

    Frosting:

    • 1 cup cold fat free milk (or milk alternative)
    • 1 small package sugar free vanilla pudding mix
    • 1 (8oz) container fat free cool whip (or truwhip, a natural alternative to cool whip)
    • 1/2 tbs rum extract
    • 1/2 tsp pumpkin pie spice (or a pinch of nutmeg)
    • Optional: cinnamon for dusting

    Method:

    1. Preheat oven to 350 degrees. Prepare 2 (12 count) muffin tins with cupcake liners, or spray with non-stick cooking spray.

    2. In a large bowl, mix together all of the ingredients for the cake, and whisk until batter is smooth. Divide the batter evenly between the 24 muffin tins. Bake in preheated oven for 20-25 minutes, or until toothpick comes out clean.

    3. Meanwhile, in a small bowl, whisk together the milk and pudding mix until smooth. Fold in cool whip, rum extract, and pumpkin pie spice. Chill frosting in the fridge until the cupcakes are completely cooled, and ready to be frosted.

    4. When cupcakes are ready to frost, place whipped frosting in a large ziplock bag. Cut the tip off a corner of the bag, and squeeze frosting down to the cut corner. Squeeze frosting out while making a swirling/upward motion and lift at the peak! Dust with cinnamon if desired. Store cupcakes in fridge until ready to serve.

    Enjoy!  Love Katie

    Servings: 24 cupcakes

    Calories: 115 calories per cupcake (includes frosting!)

    Weight Watchers Points Plus Value: 3 pp per cupcake

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