Chocolate Banana Souffles

 

servings: 4 – size: 6oz – points+: 4pts – smart points: 3 – calories: 130 – carbs: 22g – Fat: 3 g

Ingredients

  • 2 ripe medium bananas
  • 1 tbsp cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 2 large egg whites
  • 4 tbsp sugar
  • cooking spray

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Directions

  1. Preheat oven to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on baking sheet.
  2. In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.
  3. In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.
  4. Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400F for 15 min. 

Chocolate Banana Souffles

Ingredients

  • 2 ripe medium bananas
  • 1 tbsp cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 2 large egg whites
  • 4 tbsp sugar
  • cooking spray

Instructions

  1. Preheat oven to 400F. Coat 4, 6 oz ramekins with butter flavored cooking spray. Place on baking sheet.
  2. In a medium bowl, mash bananas and vanilla together. Sift cornstarch and cocoa powder over bananas and stir well.
  3. In another medium bowl, beat egg whites with sugar until they form soft peaks. Fold 1/3 of egg whites into banana mixture. When incorporated, fold in the rest of the egg whites. Spoon mixture into ramekins.
  4. Wipe the top 1/4 inch “collar” of the ramekin to remove any excess batter so that the souffle will rise straight and place ramekins on a baking sheet. Bake at 400F for 15 min.
http://revampfitness.com/chocolate-banana-souffles/

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Skinny Chocolate Cake

servings: 20 – size: 2.5×2.25 inch slice – points+: 4pts – smart points: 7 – calories: 160 – fat: 2.5g – carbs: 30g 

Ingredients

  • 1 1/2 cups sugar
  • 3 tbsp canola oil
  • 4 oz unsweetened apple sauce
  • 1 egg
  • 2 egg whites
  • 1 cup hot coffee
  • 3/4 cups unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 1 cup fat free milk
  • 2 cups cake flour (not self rising)
  • 1 package instant chocolate pudding (not sugar free)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 1/4 cup plain fat free Greek yogurt
  • spray oil

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Directions

  1. Preheat oven to 325F. Lightly spray and flour your cake pan.
  2. In a large bowl, combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)
  3. In a medium bowl, combine hot coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract . Set aside (wet ingredients)
  4. In a stand mixer on low speed, combine the sugar and oil: mix to combine well.
  5. Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
  6. Starting with the dry ingredients , slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
  7. Add the Greek yogurt and just stir to combine. Pour into the cake pan and transfer to oven.  
  8. Depending on the pan you use, bake for 40 min or until toothpick inserted comes out clean.  Cupcakes will be closer to 25-30 min.

Skinny Chocolate Cake

Ingredients

  • 1 1/2 cups sugar
  • 3 tbsp canola oil
  • 4 oz unsweetened apple sauce
  • 1 egg
  • 2 egg whites
  • 1 cup hot coffee
  • 3/4 cups unsweetened cocoa powder
  • 1 tbsp vanilla extract
  • 1 cup fat free milk
  • 2 cups cake flour (not self rising)
  • 1 package instant chocolate pudding (not sugar free)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp baking soda
  • 1/4 cup plain fat free Greek yogurt
  • spray oil

Instructions

  1. Preheat oven to 325F. Lightly spray and flour your cake pan.
  2. In a large bowl, combine flour, dry chocolate pudding mix, salt, baking powder and baking soda and set aside. (dry ingredients)
  3. In a medium bowl, combine hot coffee with the cocoa powder until it dissolves. Slowly add milk and vanilla extract . Set aside (wet ingredients)
  4. In a stand mixer on low speed, combine the sugar and oil: mix to combine well.
  5. Add the applesauce until mixed through. Then add eggs and egg whites until incorporated.
  6. Starting with the dry ingredients , slowly add a little of the dry, then a little of the wet ingredients, alternating between wet and dry until all the ingredients are mixed in.
  7. Add the Greek yogurt and just stir to combine. Pour into the cake pan and transfer to oven.
  8. Depending on the pan you use, bake for 40 min or until toothpick inserted comes out clean. Cupcakes will be closer to 25-30 min.
http://revampfitness.com/skinny-chocolate-cake/

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Low Fat Banana Nut Oatmeal Cookies

servings: 15 – size: 2 cookies – points+:5pts – smart points: 7 – calories: 170 – fat: 7g – carbs: 27g 

Ingredients

  • 1 cup baking soda
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp margarine, soft
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/2 cup mashed ripe banana
  • 1 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup chopped walnuts

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Directions

  1. Preheat oven to 350F, line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  4. Add the egg, followed by the mashed banana and vanilla extract.
  5. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain: stir in the chopped walnuts.
  6. Drop heaping tablespoons full of the dough onto prepared baking sheets. Bake for about 10-12 min, or until cookies become light brown at the edges.
  7. Let cool on baking sheet for 3-4 min, then transfer to a wire rack to cool completely.  Makes about 30 cookies.

Low Fat Banana Nut Oatmeal Cookies

Ingredients

  • 1 cup baking soda
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tbsp margarine, soft
  • 1/2 cup sugar
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/2 cup mashed ripe banana
  • 1 tsp vanilla extract
  • 2 cups quick oats
  • 3/4 cup chopped walnuts

Instructions

  1. Preheat oven to 350F, line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
  4. Add the egg, followed by the mashed banana and vanilla extract.
  5. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain: stir in the chopped walnuts.
  6. Drop heaping tablespoons full of the dough onto prepared baking sheets. Bake for about 10-12 min, or until cookies become light brown at the edges.
  7. Let cool on baking sheet for 3-4 min, then transfer to a wire rack to cool completely. Makes about 30 cookies.
http://revampfitness.com/low-fat-banana-nut-oatmeal-cookies/

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Low Fat Chocolate Chip Cookies

 

servings: 12 – size: 2 cookies – points+: 5pts – smart points: 7pts – calories: 170 – carbs: 32g – fat: 5g

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp margarine, melted
  • 1 egg white
  • 2 tbsp applesauce
  • 1 tps vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

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Directions

  1. Preheat oven to 350F. Line two cookie sheets with non stick baking liners, or lightly spray cookie sheets with cooking spray.
  2. In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, margarine, egg white, applesauce and vanilla together until light and fluffy.
  3. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time until it smooths out.
  4. Fold in chocolate chips.
  5. Drop by level spoonfuls about 1 inch apart onto the baking sheets.
  6. Bake 8-10 min.  Remove from the oven, and let them stand for 5 min before removing the cookies from the pans to cool on wire racks.  Makes 2 dozen cookies.

The Best Low Fat Chocolate Chip Cookies

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tbsp margarine, melted
  • 1 egg white
  • 2 tbsp applesauce
  • 1 tps vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F. Line two cookie sheets with non stick baking liners, or lightly spray cookie sheets with cooking spray.
  2. In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, margarine, egg white, applesauce and vanilla together until light and fluffy.
  3. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time until it smooths out.
  4. Fold in chocolate chips.
  5. Drop by level spoonfuls about 1 inch apart onto the baking sheets.
  6. Bake 8-10 min. Remove from the oven, and let them stand for 5 min before removing the cookies from the pans to cool on wire racks. Makes 2 dozen cookies.
http://revampfitness.com/best-low-fat-chocolate-chip-cookies/

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Guilt Free Super Fudgy Chocolate Cupcakes

servings: 24 – size: 1 cupcake – old points: 2 pts – points+: 3pts – calories: 100 – carbs: 20 g – fat: 2g     (not including glaze)

Ingredients

  • 18.25 oz Duncan Hines Dark Chocolate Fudge Cake Mix
  • 1.4 oz sugar free, far free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water
  • Glaze:
  • 1/2 cup confectioner’s sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp low fat milk
  • 1/2 tsp vanilla extract

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Directions

  1. Preheat oven to 350F. Line cupcake tin with liners.
  2. Combine pumpkin puree and water in a large bowl: mix to combine. Add chocolate pudding mix, and mix well.
  3. Fill cupcake liners 2/3 full and bake about 25-30 min, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 min.
  4. For the glaze: combine all dry ingredients, add vanilla and milk, blend until smooth.
  5. Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

Guilt Free Super Fudgy Chocolate Cupcakes

Ingredients

  • 18.25 oz Duncan Hines Dark Chocolate Fudge Cake Mix
  • 1.4 oz sugar free, far free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water
  • Glaze:
  • 1/2 cup confectioner’s sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp low fat milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. Line cupcake tin with liners.
  2. Combine pumpkin puree and water in a large bowl: mix to combine. Add chocolate pudding mix, and mix well.
  3. Fill cupcake liners 2/3 full and bake about 25-30 min, or until a toothpick inserted comes out clean. Cool in pan on wire rack for 15 min.
  4. For the glaze: combine all dry ingredients, add vanilla and milk, blend until smooth.
  5. Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.
http://revampfitness.com/guilt-free-super-fudgy-chocolate-cupcakes/

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