Blueberry Yogurt Cookies

Ingredients:

1 1/2 stick margarine (or butter), softened

3/4 c. dark brown sugar

1/3 c. sugar

1 tsp. blueberry extract

1 egg

1 2/3 c. flour

3/4 tsp. baking powder

1/2 tsp. baking salt

1 tsp. salt

1- 1 1/2 c. fresh blueberries

1 c. yogurt chips

Preheat the oven to 375 degrees. In an electric mixer, beat the butter and sugar together until smooth. Add in the extract and egg. Slowly add in your dry ingredients until everything is well combined. Fold in the blueberries and yogurt chips. Line a baking sheet with parchment paper. Drop the dough by rounded tablespoon onto the prepared baking sheet, leaving at least 1 1/2 to 2 inches between the cookies. Bake for 8-10 minutes until the bottom is golden brown and the middle is cooked through. Let sit on the baking sheet for 1-2 minutes before cooling fully on a wire rack. 

Banana Doggy Ice Cream

Ingredients:

3 ripe bananas, mashed
32 oz. plain low fat yogurt
2 Tbs. wildflower honey

Mix the ingredients together. Divide into freezer safe bowls or containers and let freeze for a few hours until set. Take out a few minutes before giving to your dog so that the sides are soft enough for them to get to.

My Tala loved her banana ice cream for her birthday! I had to squeeze the sides to loosen it up before she would eat it but all of the dogs at her birthday party enjoyed them. A nice cool refreshing dessert on a hot day!

Almond Flour Strawberry Yogurt Cookies

 

Ingredients:

1/2 c. margarine, softened
1/4 c. coconut oil, melted (refined)
3/4 c. coconut palm sugar
2 tsp. vanilla
2 eggs
1/2 tsp. baking soda
3 c. almond flour
1/2 c. yogurt chips
1/2 c. dehydrated strawberries, chopped

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the first 7 ingredients together. Stir in the yogurt chips and strawberries.

 Drop on the baking sheet by tablespoons, about 2 1/2 inches apart (they grow as they bake). Bake for 10-12 minutes until golden brown (they will look darker because of the coconut sugar that already makes the batter a really dark brown). Let cool fully on a wire rack.

Roasted Red Pepper Dip

Ingredients:

2 tsp. vegetable oil
1 tsp. paprika
1 tsp. curry powder
2 c. plain Greek yogurt
1 tsp. vinegar
1 tsp. salt
1/3 c. green onions, sliced
1 c. roasted red peppers, drained and chopped

Heat the oil in a small skillet over medium heat. Remove from the heat and stir in the paprika and curry powder. Transfer to a medium bowl and stir in the yogurt, vinegar and salt. Stir in the red peppers and green onions until well combined. Refrigerate for an hour before serving.

Skinny Vanilla Yogurt Cupcakes

I went to Wisconsin to visit my godson this past weekend and decided to make him some cupcakes! He loves Sesame Street so I thought I would decorate them in crazy colors with some of the characters from the show. They are also sugar free!

Ingredients:

1/2 c. fat free vanilla yogurt
2/3 c. milk, 1%
1/4 c. applesauce, natural
3 Tbs. canola oil
3/4 c. Splenda
1 1/4 c. flour
2 Tbs. cornstarch
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Mix all of the wet ingredients together in an electric mixer, and add the dry ingredients until just combined. Divide evenly among 12 cups lined with cupcake liners. Bake for 20-23 minutes until golden on top.

For the frosting, combine an 8oz. container of fat free Cool Whip with 1/2 package of sugar free fat free cream cheese instant pudding mix. When I piped the frosting on the cupcakes, I added dots of food dye around the edges so that when I piped it would have a swirl pattern. Super easy frosting!

(Makes 12 cupcakes, 3 WW points each.)

Indian Yogurt Dip

Ingredients:
2 (6 oz) green yogurt
2 Tbs. chopped cilantro
2 Tbs. diced tomato
2 green onions, minced
1/2 tsp. grated ginger
1/2 tsp. garlic, minced
salt to taste


Mix all of the ingredients together and serve with pita chips or homemade wonton chips!