4 Ingredient Chocolate Banana Ice Cream

serves: 2 – size: 1 cup – WWP+: 5 – calories: 167 – carbs: 30g – fat: 6g

Ingredients

  • 3 bananas, sliced and frozen
  • 2 tbsp heavy cream
  • 1 tsp stevia (or favorite low calorie sweetener)
  • 1 1/2  tbsp cocoa powder

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Directions

  1. Place all the ingredients in a food processor or high speed blender and blend until smooth.
  2. Transfer to a freezer safe container large enough to hold 2 cups, and freeze for at least 3 hrs.
  3. Scoop with an ice cream scoop and serve cold.

4 Ingredient Chocolate Banana Ice Cream

Ingredients

  • 3 bananas, sliced and frozen
  • 2 tbsp heavy cream
  • 1 tsp stevia (or favorite low calorie sweetener)
  • 1 1/2 tbsp cocoa powder

Instructions

  1. Place all the ingredients in a food processor or high speed blender and blend until smooth.
  2. Transfer to a freezer safe container large enough to hold 2 cups, and freeze for at least 3 hrs.
  3. Scoop with an ice cream scoop and serve cold.
http://revampfitness.com/4-ingredient-chocolate-banana-ice-cream/

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Low Fat  Tiramisu

serves: 12 – size: 1/12 –  calories: 200 – fat: 2g – carbs: 40g – WWP+:5

Ingredients

  • 16 oz box Pillsbury Reduced Sugar Fat Free Angel Food Cake Mix
  • 1 1/2 cups cooled, strong brewed, flavored coffee, or espresso
  • 1.4 oz box Jell-o Chocolate Fat Free/ Sugar Free Pudding Dessert
  • 2 cups skim milk
  • 1 cup light riccota cheese
  • 1 cup Cool Whip Free
  • 1 tbsp vanilla extract
  • 3 tbsp stevia ( or favorite low calorie sweetener)
  • 1/2 cup unsweetened cocoa powder

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Directions

  1. Begin by making the angel food cake as directed on the box.
  2. Bake angel food cake in the oven and allow to cool.
  3. While angel food cake is baking, prepare chocolate pudding as directed using the 2 cups of skim  milk. Place prepared chocolate pudding in the fridge  to set.
  4. Once angel food cakes have cooled, place one of the cakes in the bottom of a deep round dish.
  5. Drizzle half the cooled coffee over the cake or until desired saturation is reached.
  6. Next, remove the chocolate pudding from fridge and spread half the mixture over the angel food cake.
  7. In a bowl, combine cheese, stevia, CoolWhip, and vanilla, and mix well.
  8. Spread 1/2 of the cheese mixture on top of chocolate pudding layer and then top with 1/2 the cocoa.
  9. Next, layer the remaining angel food cake on top of the mixture.
  10. Again, cover with coffee until desired saturation is reached.
  11. Spread remaining chocolate pudding mixture on top of angel food cake.
  12. Next, spread remaining cheese mixture on top.
  13. Lastly, sprinkle cocoa over dish until lightly covered. Best when eaten immediately.

Low Fat Tiramisu

Ingredients

  • 16 oz box Pillsbury Reduced Sugar Fat Free Angel Food Cake Mix
  • 1 1/2 cups cooled, strong brewed, flavored coffee, or espresso
  • 1.4 oz box Jell-o Chocolate Fat Free/ Sugar Free Pudding Dessert
  • 2 cups skim milk
  • 1 cup light riccota cheese
  • 1 cup Cool Whip Free
  • 1 tbsp vanilla extract
  • 3 tbsp stevia ( or favorite low calorie sweetener)
  • 1/2 cup unsweetened cocoa powder

Instructions

  1. Begin by making the angel food cake as directed on the box.
  2. Bake angel food cake in the oven and allow to cool.
  3. While angel food cake is baking, prepare chocolate pudding as directed using the 2 cups of skim milk. Place prepared chocolate pudding in the fridge to set.
  4. Once angel food cakes have cooled, place one of the cakes in the bottom of a deep round dish.
  5. Drizzle half the cooled coffee over the cake or until desired saturation is reached.
  6. Next, remove the chocolate pudding from fridge and spread half the mixture over the angel food cake.
  7. In a bowl, combine cheese, stevia, CoolWhip, and vanilla, and mix well.
  8. Spread 1/2 of the cheese mixture on top of chocolate pudding layer and then top with 1/2 the cocoa.
  9. Next, layer the remaining angel food cake on top of the mixture.
  10. Again, cover with coffee until desired saturation is reached.
  11. Spread remaining chocolate pudding mixture on top of angel food cake.
  12. Next, spread remaining cheese mixture on top.
  13. Lastly, sprinkle cocoa over dish until lightly covered. Best when eaten immediately.
http://revampfitness.com/low-fat-tiramisu/

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Low Fat Banana Cookies

serves: 12 – size: 2 cookies -WWP+: 3 – smart points: 4 – calories: 100 – carbs: 16g – fat: 4g

Ingredients 

  • 3 very ripe bananas
  • 1 tsp baking soda
  • 3 tbsp margarine, room temp
  • 3 tbsp plain nonfat Greek yogurt
  • 1/4 cup sugar
  • 1 egg
  • 1 tbsp vanilla
  • 2/3 cup whole wheat white flour
  • 1 oz package  Jello Sugar Free Vanilla Pudding Mix
  • 1/4 tsp salt

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Directions

  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper, or a nonstick baking mat.
  2. In a small bowl, mash the bananas together with the baking soda, and set aside until ready to use.
  3. In a stand mixer, or a hand mixer, cream together the butter, yogurt and sugar.
  4. Beat in the egg and vanilla and mix until combined.
  5. In a small bowl, whisk together the flour, pudding mix and salt. Add half of the dry mixture to the creamed mixture, mix to combine, then add remaining dry mix.
  6. With the mixer on the lowest setting, fold in the set aside mashed bananas.
  7. Scoop 24 heaping tablespoons ( about 1 1/2 tbsp measure) on the prepared baking sheets and bake for 8-10 min, until slightly golden.
  8. Transfer to a cooling rack, allow to rest for 10-15 min before eating.

Low Fat Banana Cookies

Ingredients

  • 3 very ripe bananas
  • 1 tsp baking soda
  • 3 tbsp margarine, room temp
  • 3 tbsp plain nonfat Greek yogurt
  • 1/4 cup sugar
  • 1 egg
  • 1 tbsp vanilla
  • 2/3 cup whole wheat white flour
  • 1 oz package Jello Sugar Free Vanilla Pudding Mix
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper, or a nonstick baking mat.
  2. In a small bowl, mash the bananas together with the baking soda, and set aside until ready to use.
  3. In a stand mixer, or a hand mixer, cream together the butter, yogurt and sugar.
  4. Beat in the egg and vanilla and mix until combined.
  5. In a small bowl, whisk together the flour, pudding mix and salt. Add half of the dry mixture to the creamed mixture, mix to combine, then add remaining dry mix.
  6. With the mixer on the lowest setting, fold in the set aside mashed bananas.
  7. Scoop 24 heaping tablespoons ( about 1 1/2 tbsp measure) on the prepared baking sheets and bake for 8-10 min, until slightly golden.
  8. Transfer to a cooling rack, allow to rest for 10-15 min before eating.
http://revampfitness.com/low-fat-banana-cookies/

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Slim Pumpkin Pie

serves: 8 – size: 1 slice – smart points: 7 – WWP+: 5 – calories: 170 – fat: 7g – carbs: 25g

Ingredients

  • Crust: 1 cup all purpose flour
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tbsp vegetable oil
  • 2-3 tbsp cold water
  • Filling:15 oz can 100% pure pumpkin puree
  • 1 cup unsweetened almond milk
  • 3 egg whites, beaten
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon

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Directions

  1. Crust: In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
  3. Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water one tsp at a time if needed until moistened.
  4. Transfer the dough to a 9 inch pie dish and press the dough evenly along the bottom, sides and edges of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
  5. Crimp the edges, or press with the lines of a fork as desired, then set aside until ready to fill.
  6. Filling: Preheat the oven to 400F.
  7. In a large bowl, stir all of the ingredients together until thoroughly combines.
  8. Pour the filling in the set- aside pie shell and place the pie on a cookie sheet to put into the oven.
  9. Bake for 15 min, then lower the temperature to 350F and continue baking for 1 1/2 hrs, or until the center is set.
  10. Allow the pie to come up to room temperature on a cooling rack for at least an hr before serving.

Slim Pumpkin Pie

Ingredients

  • Crust: 1 cup all purpose flour
  • 1 tsp sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 1/2 tbsp vegetable oil
  • 2-3 tbsp cold water
  • Filling:15 oz can 100% pure pumpkin puree
  • 1 cup unsweetened almond milk
  • 3 egg whites, beaten
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon

Instructions

  1. Crust: In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
  2. In a small mixing bowl or measuring cup, stir together the oil and water with a fork to combine.
  3. Pour the oil and water mixture into the dry ingredients and stir together with a fork until evenly moistened. Add more cold water one tsp at a time if needed until moistened.
  4. Transfer the dough to a 9 inch pie dish and press the dough evenly along the bottom, sides and edges of the pie dish. The crust is going to be very thin, so be careful not to tear holes in it.
  5. Crimp the edges, or press with the lines of a fork as desired, then set aside until ready to fill.
  6. Filling: Preheat the oven to 400F.
  7. In a large bowl, stir all of the ingredients together until thoroughly combines.
  8. Pour the filling in the set- aside pie shell and place the pie on a cookie sheet to put into the oven.
  9. Bake for 15 min, then lower the temperature to 350F and continue baking for 1 1/2 hrs, or until the center is set.
  10. Allow the pie to come up to room temperature on a cooling rack for at least an hr before serving.
http://revampfitness.com/slim-pumpkin-pie/

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No Bake Pumpkin Cheescake


serves: 8 – size: 1 slice – WWP+: 4 – smart points: 7 – calories: 140 – fat: 6g – carbs: 16g

Ingredients

  1. 8 oz package 1/2 less fat cream cheese, softened
  2. 1/2 cup brown sugar
  3. 15 oz can 100 pure pumpkin puree (not pie filling)
  4. 3/4 cup plain nonfat Greek yogurt
  5. 1 tbsp vanilla
  6. 1 tbsp cinnamon
  7. 1 tsp nutmeg
  8. 1 pre made reduced fat graham cracker pie crust

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Directions

  1. With an electric mixer, cream the cream cheese and sugar together until smooth. (beat on high)
  2. Beat in the rest of the ingredients until incorporated.
  3. Pour into the prepared pie crust and refrigerate 4 hrs to overnight.

No Bake Pumpkin Cheescake

Ingredients

  • 8 oz package 1/2 less fat cream cheese, softened
  • 1/2 cup brown sugar
  • 15 oz can 100 pure pumpkin puree (not pie filling)
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tbsp vanilla
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 pre made reduced fat graham cracker pie crust

Instructions

  1. With an electric mixer, cream the cream cheese and sugar together until smooth. (beat on high)
  2. Beat in the rest of the ingredients until incorporated.
  3. Pour into the prepared pie crust and refrigerate 4 hrs to overnight.
http://revampfitness.com/no-bake-pumpkin-cheescake/

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Skinny Chewy Gingerbread Cookies

serves: 15 – size: 2 cookies – WWP+: 4 – smart points: 6 – calories: 130 – carbs: 23g – fat: 4g 

Ingredients

  • 4 tbsp unsalted butter (1/2 stick) softened
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbsp molasses
  • 1/2 cup applesauce
  • 2 cups whole wheat white flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/4 tsp salt

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Directions

  1. In a large mixing bowl with an electric mixer, or a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium speed until fluffy.
  2. Beat in the egg until incorporated, then beat in the molasses and applesauce until mixed well.
  3. In a separate mixing bowl, stir together the rest of the dry ingredients. Add it to the sugar and molasses mixture in 3 batches, mixing well between each addition.
  4. Cover the cookie dough with plastic wrap and refrigerate for 2 hrs.
  5. When ready to bake, preheat the oven to 350F and line 2 baking sheets with either parchment paper or silicone baking mat.
  6. Roll the dough into balls about 1 1/2 tbsp wide, or use a small cookie scoop.
  7. Place 2 inches apart and bake for 8-10 min. 

Skinny Chewy Gingerbread Cookies

Ingredients

  • 4 tbsp unsalted butter (1/2 stick) softened
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tbsp molasses
  • 1/2 cup applesauce
  • 2 cups whole wheat white flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1/4 tsp salt

Instructions

  1. In a large mixing bowl with an electric mixer, or a stand mixer with the paddle attachment, beat the butter and brown sugar together on medium speed until fluffy.
  2. Beat in the egg until incorporated, then beat in the molasses and applesauce until mixed well.
  3. In a separate mixing bowl, stir together the rest of the dry ingredients. Add it to the sugar and molasses mixture in 3 batches, mixing well between each addition.
  4. Cover the cookie dough with plastic wrap and refrigerate for 2 hrs.
  5. When ready to bake, preheat the oven to 350F and line 2 baking sheets with either parchment paper or silicone baking mat.
  6. Roll the dough into balls about 1 1/2 tbsp wide, or use a small cookie scoop.
  7. Place 2 inches apart and bake for 8-10 min.
http://revampfitness.com/skinny-chewy-gingerbread-cookies/

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4 Minute Caramel Sauce

serves: 8 – size: 1tbsp – calories: 80 – carbs: 12g – fat: 4g – smart points: 4 WWP+: 2

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup half and half
  • 1/2 tsp vanilla

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Directions

  1. In a glass bowl or measuring cup, melt the butter int he microwave.
  2. When melted, whisk in the sugar and half and half and microwave for 2 min.
  3. Add vanilla and whisk caramel together again, then microwave for an additional 2 min.
  4. Allow to cool. then transfer to a sealable glass jar to store it.

4 Minute Caramel Sauce

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup half and half
  • 1/2 tsp vanilla

Instructions

  1. In a glass bowl or measuring cup, melt the butter int he microwave.
  2. When melted, whisk in the sugar and half and half and microwave for 2 min.
  3. Add vanilla and whisk caramel together again, then microwave for an additional 2 min.
  4. Allow to cool. then transfer to a sealable glass jar to store it.
http://revampfitness.com/4-minute-caramel-sauce/

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Cherry Custard

serves: 4 – size: 1 custard – points +: 4pts – smart points: 5 – calories: 150 – carbs: 25g – fat: 2g 

Ingredients

  • 1 1/3 cups of pitted cherries, sliced in half
  • 2 large eggs
  • 1/3 cup raw sugar
  • 1/4 cup all purpose flour, sifted
  • pinch of salt
  • 1/2 cup fat free milk
  • 1 tbsp vanilla extract
  • powdered sugar for dusting
  • baking spray

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Directions

  1. Preheat oven to 350F. Lightly spray 4-5oz ramekins with baking spray and dust with a little flour. Toss in the cherries.
  2. Whisk the eggs, sugar, salt, and flour until smooth.
  3. Add the milk and vanilla extract. Whisk until smooth. Pour into baking dish.
  4. Bake for 25-28 min or until lightly browned and a toothpick inserted comes out clean. When you pull it out of the oven, it will be puffed up, but will deflate while cooling. Cool on a wire rack.

Cherry Custard

Ingredients

  • 1 1/3 cups of pitted cherries, sliced in half
  • 2 large eggs
  • 1/3 cup raw sugar
  • 1/4 cup all purpose flour, sifted
  • pinch of salt
  • 1/2 cup fat free milk
  • 1 tbsp vanilla extract
  • powdered sugar for dusting
  • baking spray

Instructions

  1. Preheat oven to 350F. Lightly spray 4-5oz ramekins with baking spray and dust with a little flour. Toss in the cherries.
  2. Whisk the eggs, sugar, salt, and flour until smooth.
  3. Add the milk and vanilla extract. Whisk until smooth. Pour into baking dish.
  4. Bake for 25-28 min or until lightly browned and a toothpick inserted comes out clean. When you pull it out of the oven, it will be puffed up, but will deflate while cooling. Cool on a wire rack.
http://revampfitness.com/cherry-custard/

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Low Fat Carrot Cake with Cream Cheese Frosting

servings: 16 -size: 1 slice – points+: 6pts – smart points: 9pts – calories: 200 – fat: 5g – carbs: 34g

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp canola oil
  • 2 large egg
  • 2 tbsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
  • Cream Cheese Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

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Directions

  1. Preheat oven to 350F  In a large bowl, combine flour, sugar, coconut, baking soda, salt and spices, stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla, stir well. Add grated carrots and pineapple. Mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry, but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  3. Spoon batter into an 8×3″ cake pan coated with cooking spray. Bake at 350 for about 40-50 min depending on pan size or until a toothpick comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  4. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.

Low Fat Carrot Cake with Cream Cheese Frosting

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup granulated sugar
  • 1/4 cup flaked sweetened coconut
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 2 tbsp canola oil
  • 2 large egg
  • 2 tbsp vanilla
  • 2 cups grated carrots, peeled
  • 20 oz can crushed pineapple in juice, drained
  • 1/4 cup chopped walnuts plus 1/4 cup for topping
  • Cream Cheese Frosting:
  • 8 oz 1/3 fat Philadelphia Cream Cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350F In a large bowl, combine flour, sugar, coconut, baking soda, salt and spices, stir well with a whisk.
  2. In a medium bowl, combine oil, eggs, and vanilla, stir well. Add grated carrots and pineapple. Mix well. Fold wet ingredients with the dry ingredients, batter will be stiff and dry, but keep folding it and it will all come together. Fold in 1/4 cup chopped nuts.
  3. Spoon batter into an 8×3″ cake pan coated with cooking spray. Bake at 350 for about 40-50 min depending on pan size or until a toothpick comes out clean and cake is pulling away from sides of pan. Cool cake completely on a wire rack.
  4. To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish with remaining chopped walnuts.
http://revampfitness.com/low-fat-carrot-cake-cream-cheese-frosting/

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Low Fat Swirled Strawberry Cheescake

servings: 9 – size: 1 slice – ponts +: 4pts – smart points: 6 -calories: 130 – carbs: 14g – fat: 5g 

Ingredients

  • cooking spray
  • 1/2 cup crushed graham crackers
  • 1 tbsp margarine, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6oz fat free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1 tbsp all purpose flour
  • 1/3 cup strawberry jam

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Directions

  1. Heat oven to 350. Coat an 8 inch square baking pan with non stick spray.
  2. Mix together graham cracker crumbs and margarine with a fork until evenly moistened.
  3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in the fat free yogurt, egg whites, lemon juice, and flour. Don’t over beat. Pour over graham cracker crust.
  4. Stir jam until smooth. Drop by small spoon fulls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.
  5. Bake 25-30 min or until center is almost set. Cool to room temperature. Chill a few hrs in the fridge.

Low Fat Swirled Strawberry Cheescake

Ingredients

  • cooking spray
  • 1/2 cup crushed graham crackers
  • 1 tbsp margarine, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6oz fat free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1 tbsp all purpose flour
  • 1/3 cup strawberry jam

Instructions

  1. Heat oven to 350. Coat an 8 inch square baking pan with non stick spray.
  2. Mix together graham cracker crumbs and margarine with a fork until evenly moistened.
  3. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in the fat free yogurt, egg whites, lemon juice, and flour. Don’t over beat. Pour over graham cracker crust.
  4. Stir jam until smooth. Drop by small spoon fulls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.
  5. Bake 25-30 min or until center is almost set. Cool to room temperature. Chill a few hrs in the fridge.
http://revampfitness.com/low-fat-swirled-strawberry-cheescake/

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