Sunny Delight-Light Lemon Bars

Lightened up lemon bars are the perfect easy treat. I often will cut back on the sugar to make them a little more tart. I love a good lemon bar that isn't too sweet and is perfectly tart! Try these hot from the oven. Let them cool about 10 minutes after you take them out and then dig in, they are so good warm!

Light Lemon Bars
16 servings

3/4 cup all purpose flour plus 2 T
2/3 cup granulated sugar plus 3 T
1/2 stick butter, cut into 1/2-inch cubes
1 egg
1 egg white
1/4 tsp finely grated lemon zest
2 T lemon juice
1 T water
1/4 tsp baking powder
1 T powdered sugar

Coat an 8X8 baking pan with nonstick spray and set aside.

In a small mixing bowl, combine 3/4 cup flour and 3 T sugar; cut in butter until crumbly. Pat mixture onto the bottom of prepared pan. Bake in a preheated oven at 350 degrees for 15 minutes.

Meanwhile, in the same bowl, combine egg and egg white. Beat with an electric mixer on medium speed until frothy. Add remaining sugar and flour, lemon zest, lemon juice, 1 T water and baking powder. Beat on medium speed for 3 minutes or until it is slightly thickened. Pour mixture over baked layer in pan. Bake 20-25 minutes more or until the edges are light brown and the center is set. Cool in pan on a wire rack.

Sift powdered sugar over top. Cut into 16 bars. Store in refrigerator.

Nutrition facts (per bar):
100 calories
1g protein
17g carbs
3g fat

Some other great variations of this recipe:

• Spoon fresh berries on top for a burst of color and antioxidants. My favorites are strawberries or raspberries!
• Add a tablespoon of chopped fresh thyme leaves to the flour and sugar when you're making the crust. It may sound odd but the earthiness of the her compliments the zestiness of the lemon.
• Garnish with toasted coconut. You can prepare the coconut flakes in a 350 degree oven in a single layer on a baking sheet for 6-8 minutes, stirring once.

It Is Starting To Feel Like Fall!! + Gluten-Free Pumpkin Creme Brulee

I am someone who is always cold. All summer long I think I have worn a cardigan to work every single day just because I am always cold! Regardless of this I LOVE fall, love it. I live in Utah and wish that fall lasted longer but I take what I can get. A hike or drive through the gorgeous canyons to see all of the fall leaves, a football game in the evening with a comfy sweatshirt and lots and lots of baking with pumpkin and apples and warm spices like cinnamon, nutmeg and cloves! So prepare yourself for a lot of recipes using those ingredients because they are some of my absolute favorites!

Gluten-Free Pumpkin Creme Brulee
Prep Time: 20 minutes
Total Time: 3 hours 35 minutes (the majority of this is hands off!)
Servings: 6

2 cups evaporated fat-free milk

1 carton (8 oz) fat-free egg product (1 cup) or 4 eggs

1/3 cup canned pumpkin (not pumpkin pie mix)

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

Pinch of ground ginger  

Pinch of ground allspice

1 teaspoon gluten free vanilla

6 teaspoons granulated sugar 

 

• Heat oven to 325°F. Spray 6 (6-oz) ceramic ramekins with cooking spray or grease with butter; place in 13x9-inch (3-quart) glass baking dish. In large bowl, beat all ingredients except granulated sugar with wire whisk until well blended. Divide mixture evenly among ramekins.
• Place baking dish on rack in center of oven. Pour enough warm water into dish, being careful not to splash water into ramekins, until water covers halfway up sides of ramekins. Bake uncovered 40 to 45 minutes or until center is set, but soft.
• Carefully remove baking dish from oven; place on cooling rack. Cool 20 minutes; remove ramekins from water. Refrigerate at least 2 hours or until chilled. 
• Sprinkle 1 teaspoon sugar over each chilled custard. Holding kitchen torch 3 to 4 inches from custard, caramelize sugar on each custard by heating with torch about 2 minutes, moving flame continuously over sugar in circular motion, until sugar is melted and light golden brown. Serve immediately, or refrigerate up to 8 hours before serving.
•  If you don't have a kitchen torch you can move your oven rack up to the top and put these under the broiler for a few minutes. But watch them carefully so they don't burn! 
•  Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. And if you don't need to eat gluten free then no need to read!

Each serving has 150 calories and 0g fat, 180 mg sodium, 23g sugar and 10g protein.

Source: Live Better America
 

 

Healthy Mother's Day Desserts

Mother's Day is coming up and sweets tend to be a popular thing to give our mom's to show them how much we love and appreciate them. I have scoured the web trying to find some delicious but healthier alternatives to make for mom. She is guaranteed to love them!

Chocolate Covered Strawberries: If you dip them in dark chocolate you have an antioxidant packed treat!

Baked Donuts: They are all the rage on the Internet. You can buy a donut pan online for $10 or less but if you don't want to splurge on a pan you can bake them into muffins. I recently bought a pan and love the results! They taste just as delicious as their deep fried counterparts but are baked in the oven so you don't have to feel  guilty about indulging a little on them.

Grapefruit Brulee: All you need is a grapefruit cut in half, sprinkled with a little raw sugar and then throw it under the broiler until it is golden and delicious smelling.  Keep an eye on it though so it doesn't burn!

Parfaits: Instead of cake and pudding in your parfaits try layering healthy yogurt and fruit and some homemade granola or nuts for a tasty treat.  This also makes a delicious and healthy breakfast.

Source: Fitsugar.com

Pumpkin Pie

Thanksgiving is just a week away! Let's be honest, we all love the amazing foods that we get to eat on Thanksgiving but my favorite part is the pies!  Those pies can wreak havoc on your efforts to eat healthier so this year try out this healthified pumpkin pie.  You won't miss the calories because it has such great flavor.  You can eat a slice of this pie and not feel guilty!

Healthified Pumpkin Pie
Prep Time: 25 minutes
Total Time: 2 hours 25 minutes
Servings: 8

Pastry:
1 1/4 cups all purpose flour
1 tsp sugar
1/4 tsp salt
1/4 cup vegetable oil
3 to 4 T fat free milk

Filling:
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 tsp pumpkin pie spice
1/8 tsp salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat free milk
1/2 tsp vanilla

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Source: Live Better America