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PERSISTENCEMIMI Posts: 14,001
1/12/20 6:46 P

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Courtesy of power-hungry.com
Vegan, gluten-free, paleo recipes

I'm making now these vegan/gluten-0free muffins



www.pinterest.com/pin/436989
9700927879
22/

Well, It turned out not as I expected. I'll give it 5 out of 10.
It may be better to spread on top 1 teaspoon low sugar jam, or couple of slices of banana.
I may not make this muffin recipe again.


Edited by: PERSISTENCEMIMI at: 1/12/2020 (20:42)
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PERSISTENCEMIMI Posts: 14,001
1/3/20 3:39 P

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HEALTHY CHOCOLATE
I'm going to make this healthy chocolate.

1 cup pure, 100% cocoa (no added chemicals)
1/2 cup coconut oil, done in cold press
1/2 cup Silan (made only with dates)


If the coconut oil is too thick, put it in a large pot with boiling water, and put a small pot into the large one, until the coconut oil melts. Then , mix all ingredients.

in a silicon 12 muffin pan, put in each part of the mix.

Refrigerate

And now you have a healthy Chocolate. (but still watch portion control)

Enjoy


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PERSISTENCEMIMI Posts: 14,001
1/9/17 6:50 P

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Chocolate avocado Brownies
Gluten Free, Vegan, Paleo
Sounds fantastic


skinnyfitalicious.com/chocolate-avoc
ad
o-brownies/


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PERSISTENCEMIMI Posts: 14,001
12/7/13 6:10 P

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5-Ingredient Fudgy Flourless Protein Brownies



Author: Deryn Macey

Recipe type: Dessert

Cuisine: Vegan, Gluten-Free, Oil-Free



Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins


Serves: 8



These easy to make brownies come in at just 82 calories each plus they're low in fat and made with just 5 simple, wholesome ingredients for a healthy and guilt-free indulgent treat!


Ingredients
•2 (200 g) very ripe bananas
•Ό cup (80 mL) unsweetened applesauce
•½ cup (60 g) cocoa powder
•1 scoop (41 grams) vegan protein powder, vanilla or chocolate
•2 tbsp (30 g) dairy-free chocolate chips


Instructions
1.Preheat oven to 350 degrees.
2.Place the bananas, applesauce, cocoa powder and protein powder in a food processor and mix until completely smooth.
3.Prepare a loaf pan with non-stick cooking spray then spoon in the batter from the food processor. It will be very thick so this takes a bit of work. Use a spoon to spread it out so it's flat and even.
4.Evenly distribute the chocolate chips on top.
5.Place them in the oven. After a few minutes, remove and use the back of a spoon to spread the melted chocolate chips. Place back in the oven.
6.Bake for 20 minutes. They'll seem under done when you take them out but once they cool, they'll be good to go.
7.Let cool in the pan then slice into 8 squares.


Notes

You can store these at room temperature or in the fridge. I like storing in the fridge because they get extra fudgy and delicious that way!

I haven't tried this recipe with whey protein so I can't guarantee how they'll turn out if you use it. (See reader comments for those that have tested with whey.)

It's not imperative that use use [i]very[/i ]ripe bananas, as long as they're not under ripe it will work fine. Very ripe bananas will result in richer, sweeter brownie but the recipe will work either way.

You can either stir in the chocolate chips and bake as is. Or add them on top, then spread them around once they melt. I like spreading them so they're evenly distributed overtop of each piece.

I think you should be able to replace the applesauce with extra banana or even pumpkin puree but I haven't tested it, so I can't guarantee the same result.


Nutrition Information

Serving size: 1 brownie Calories: 82 Fat: 2 Carbohydrates: 13.5 Fiber: 2 Protein: 5




Edited by: PERSISTENCEMIMI at: 1/4/2017 (21:35)
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PERSISTENCEMIMI Posts: 14,001
6/5/12 5:36 P

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ttt

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PERSISTENCEMIMI Posts: 14,001
7/19/10 3:02 P

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ttt

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PERSISTENCEMIMI Posts: 14,001
1/27/10 6:13 A

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FLOURLESS PEANUT BUTTER CHIP BROWNIES


dashingdish.com/recipe/flourless-pea
nu
t-butter-chip-brownies/


Edited by: PERSISTENCEMIMI at: 6/1/2014 (21:50)
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PERSISTENCEMIMI Posts: 14,001
11/3/09 5:41 P

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TRIPLE CHOCOLATE CHUNK MUFFINS


dashingdish.com/recipe/triple-chocol
at
e-chunk-muffins/


Edited by: PERSISTENCEMIMI at: 6/1/2014 (21:47)
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PERSISTENCEMIMI Posts: 14,001
5/27/09 6:32 P

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CHOCOLATE MUFFINS
12 muffins
1 point each

3 cups All-Bran extra Fiber Cereal
2 1/2 cups water
1 1/2 teaspoon baking powder
1 box Krusteaz Fat-Free Brownies Mix

These are bigger and more filling.

Preheat oven to 350 degrees
Spray muffin tins with vegetable spray

Soak cereal in water in a large mixing bowl for 5 minutes.
Add baking powder and brownie mix to soaked cereal and mix until all ingredients are wet.
Fill muffin tins.
Bake for 20 minutes.

Yum!



Edited by: PERSISTENCEMIMI at: 1/28/2010 (13:54)
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PERSISTENCEMIMI Posts: 14,001
2/26/09 8:17 P

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ttt

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PERSISTENCEMIMI Posts: 14,001
7/3/08 12:25 P

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Death by Chocolate Cupcakes!
Posted by navychk

1. EASY to make!
2. Delectable and delicious!
3. INCREDIBLY LOW in points! Believe it!

Ingredients:

2 cups Dark Chocolate (Betty Crocker Super Moist) cake mix, (half of an 18.25-oz. box)
Two 25-calorie packets diet hot cocoa mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. semi-sweet mini chocolate chips
1 tsp. Splenda No Calorie Sweetener (granulated)
1/8 tsp. salt

Directions:

Place chocolate chips and the contents of both cocoa packets in a tall glass. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer to chill for 25 minutes. Preheat oven to 350 degrees. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl. Whip batter with a whisk or fork for 2 minutes. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan. Place pan in the oven, and bake for 15 minutes. Cupcakes will look shiny when done.

MAKES 12 SERVINGS

Serving Size: 1 cupcake
Calories: 108
Fat: 2.5g
Sodium: 239mg
Carbs: 19g
Fiber: 1g
Sugars: 12g
Protein: 2g



Edited by: PERSISTENCEMIMI at: 10/8/2009 (19:36)
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Fitness Minutes: (640)
Posts: 2,008
4/28/08 10:28 A

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Chocolate Cake with a Raspberry Sauce
Desserts

Both chickpeas and mayonnaise keep this butter-less chocolate cake moist and nutritious.

This is a SparkPeople.com Recipe (what's this)


Ingredients

1 1/2 cups semi-sweet chocolate chips


2 cups garbanzo beans (chickpeas) � cooked if fresh, drained if canned


2 eggs


1/2 cup egg substitute


1 cup sugar


3 tablespoons mayonnaise


1/2 teaspoon baking powder


powdered sugar





Directions
1. Place rack on middle level and pre-heat oven to 350 �F.

2. In a small bowl, melt chocolate in microwave oven on medium power for two minutes.

3. In food processor or blender, combine beans, eggs and egg substitute, blending on high for thirty seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth.

4. Pour mixture into 9� heart shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean.

5. Cool and dust with powdered sugar and serve with pureed and strained raspberry sauce and fresh raspberries as a garnish.

Makes 8 servings.




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PERSISTENCEMIMI Posts: 14,001
7/24/07 7:17 A

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BROWNIE CUPCAKES
Courtesy of Patti

12 cupcakes
2 Points each

3 cups of All Bran Cereal
2 1/2 cups of warm water
LF/FF Brownie Mix (I found LF Betty Crocker)
1 1/2 tsp. of baking powder

Soak cereral and water. Mash with fork. Add brownie mix and baking powder. Mix well.

Spray lightly 12 muffin tins (or 24 muffin tins for 1 point each). Fill each tin with mixture.

Bake at 350 for approximately 25 minutes until done.
We served ours with a dollop of FF cool whip. They were sooooo good!


Edited by: PERSISTENCEMIMI at: 7/24/2007 (07:17)
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PERSISTENCEMIMI Posts: 14,001
6/10/07 8:36 P

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Courtesy of Jennifer H.

DOUBLE CHOCOLATE BROWNIE ALA WW

2 Points Per Serving

2 eggs

1/4 cup sugar

2 tablespoons coffee liqueur

6 tablespoons sifted cake flour

2 tablespoons unsweetened cocoa -- sifted

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon baking powder

1 ounce semisweet chocolate chips

1 ounce chopped walnuts



Preheat oven to 350ΊF. Spray an 8 x 8 x 2 cake pan with nonstick spray and set aside. In a medium mixing bowl, using an electric mixer on high speed, beat eggs until custard-like consistency, about 4 minutes, until doubled in volume. Slowly add sugar, 1 tablespoon at a time, beating well after each addition. Stir in liqueur. In a small bowl, combine remaining ingredients except chocolate chips. Add to egg mixture, stirring and folding just until combined. Pour into cake pan and bake for 20 minutes, or until a toothpick comes out clean from the center. Remove to wire rack and cool in the pan. In a small heat-proof measuring cup, combine the chocolate chips and 1 tablespoon of water and melt over low heat stirring constantly until smooth, about 30 seconds. Spread over cake with spatula. While chocolate is still warm, sprinkle cake with walnuts.

Cut into 16 equal squares.

Serving Size : 8

NOTES : Per serving: 98.3 cal, 2.8g fat, 0.8g fibre Per serving: 2.54 points Exchanges: 1/4 fat; 1/4 protein; 1/4 bread; 65 calories. VARIATION: Substitute 1 ounce peanut butter for the chocolate chips.



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PERSISTENCEMIMI Posts: 14,001
6/6/07 3:48 P

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My favorite brownie

Trader Joe's has a box of brownies mix called Truffle brownies (any fat free brownie mix will work).
Instead of adding 1 stick of butter to the mix, I add one - 28 oz. can of pure solid pumpkin.
I'm careful to not overbake.
DELICIOUS and MOIST!

other option is unsweetened applesauce.

ENJOY!


Edited by: PERSISTENCEMIMI at: 6/6/2007 (15:50)
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CD395038 Posts: 1,109
5/11/07 1:59 P

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Fudge...UNPUDGED!


Hungry Girl has done it again. Armed with nothing but pumpkin, some brownie mix and a VERY lowfat PB, she’s whipped up a version of chocolate peanut butter fudge that's so low in calories and fat, it'll make you cry tears of joy. Here's the secret recipe...



Ingredients:

2 cups canned pure pumpkin

1 box Betty Crocker Fudge Brownies Mix (the 18.3-oz. Family Size box)

2 tbsp. Better ‘n Peanut Butter, room temperature



Directions:
Preheat oven to 350 degrees. Combine pumpkin with the brownie mix in a large bowl; stir until smooth (do not add anything else). Spray a small baking pan (6" X 6" or 8" X 4" work best - no larger!) with nonstick cooking spray and pour in the mixture. Spoon 2 tbsp. of Better ‘n Peanut Butter (room temperature) on top and use a knife to swirl peanut butter around. Cook for approximately 35 minutes. The batter will remain very thick and fudgy, and it should look undercooked. Remove from oven. Cover with aluminum foil and let cool in fridge for a couple of hours. Cut into 36 squares and serve.



Serving Size: 1 piece (approx. 1.3 oz.)

Calories: 63

Fat: 1g

Sodium: 56mg

Carbs: 13.5g

Fiber: 1g

Sugars: 9g

Protein: 1g



* 1 Point!

PERSISTENCEMIMI Posts: 14,001
5/10/07 9:08 P

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BLACK BEAN BROWNIES

Discovered on the Weight Watcher's Message Boards

Serves 16

Please see notes below

Ingredients:

1/2 cup fat free plain yogurt
1 1/2 cup Splenda
6 tablespoons baking cocoa
1 tablespoons instant coffee
4 eggs
1 cup canned black beans, drained and rinsed
Instructions:

Preheat oven to 350F; coat 9?x13? baking pan with cooking spray.
Put all ingredients in blender. Blend until everything is pureed.
Pour into baking pan.
Bake for 30 minutes.
Nutrition Summary:

Per serving: 45.4 calories; 37% calories from fat; 1.9g total fat; 61.8mg cholesterol; 51.6mg sodium; 112.3mg potassium; 4.4g carbohydrates; 1.6g fiber; 0.1g sugar; 2.8g net carbs; 3.6g protein.

Cook's Notes
These have an interesting flavor and certainly they're healthier than your usual brownies as they are full of fiber and protien -- a great way to sneak nutrition into unsuspecting children's menus.

Don't expect the thick, moist brownies mama used to make; they come out a bit flat since there's no flour. If you prefer it to be thicker, try using an 8?x8? baking pan instead.

Leftovers should be refrigerated.

NOTES!

1. The cake turned very well. We liked it. Our friends liked it too.
2. I used 50% real eggs and 50% egg-whites only.
3. I trippled the recipe and baked it in 10"x14" pan.
4. I used instant decafinated coffe.
5. I added to the tripple recipe one package of Trader Joe's Chocolate truffles muffin mix, dry, and also 29 ounces can or pure pumpkin, solid.
You can also use a Fat Free Brownie mix from any supermarket.
6. I served it with a dollup of fat free Cool Whip.

Enjoy


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CD395038 Posts: 1,109
5/10/07 5:37 P

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You're more than welcome to add your own healthy recipes

Number of servings
Size of one serving (example: 1 cup)
WW Flex points per serving
Core plan recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite

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