Brownie Biscotti; only 71 calories!
(click on picture for recipe)

Tropical Muffins with Coconut-Macadamia Topping


  • Preparation
  • Muffins:
  • 1 1/3 cups all-purpose flour (about 6 ounces) 
  • 1 cup regular oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe banana (about 2)
  • 1 cup low-fat buttermilk
  • 1/2 cup packed brown sugar 
  • 2 tablespoons canola oil 
  • 1 teaspoon vanilla extract
  • large egg
  • 1/2 cup canned crushed pineapple in juice, drained 
  • 1/3 cup flaked sweetened coconut
  • 3 tablespoons finely chopped macadamia nuts, toasted
  • Cooking spray
  • Topping:
  • 2 tablespoons flaked sweetened coconut
  • 1 tablespoon finely chopped macadamia nuts
  • 1 tablespoon granulated sugar 
  • 1 tablespoon regular oats
  1. 1. Preheat oven to 400°.
  2. 2. To prepare muffins, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Make a well in center of flour mixture. Combine banana and next 5 ingredients (through egg) in a medium bowl; add to flour mixture, stirring just until moist. Stir in pineapple, 1/3 cup coconut, and 3 tablespoons nuts. Spoon batter into 12 muffin cups coated with cooking spray.
  3. 3. To prepare topping, combine 2 tablespoons coconut and the remaining ingredients in a small bowl.
  4. 4. Sprinkle about 1 teaspoon of topping over each muffin. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.

(Source: dessert-monster)

Vegan Cinnamon Rolls

Pineapple Coffee Cake


  • 1 cup whole-wheat pastry flour
  • 1 cup all-purpose flour
  • 1/2 cup plus 2 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup nonfat plain yogurt
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced fresh or canned pineapple chunks, blotted dry and coarsely chopped
  • 1/4 cup chopped pecans


  1. Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, 1/2 cup sugar, baking powder, baking soda and salt in a medium bowl.
  3. Whisk egg, yogurt, oil and vanilla in a large bowl until smooth. Add the dry ingredients and stir with a rubber spatula until just blended. (Do not overmix.) Fold in pineapple. Scrape the batter into the prepared pan.
  4. Combine pecans and the remaining 2 tablespoons sugar in a small bowl. Sprinkle over the batter.
  5. Bake the cake until the top is golden and a skewer inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan on a wire rack for about 20 minutes. Cut into squares and serve warm. Variations This quick coffee cake can be made with a variety of fruit. Try rhubarb, blueberries or peaches. If using frozen fruit, increase the baking time by 10 to 15 minutes.


Per serving: 253 calories; 9 g fat ( 1 g sat , 6 g mono ); 24 mg cholesterol; 38 g carbohydrates; 5 g protein;2 g fiber; 476 mg sodium; 94 mg potassium.

(Source: dessert-monster)




Healthy Banana Muffins — No butter added. 
Nutrition: Makes 12 Muffins. Calories: 75 calories per muffin.
2 bananas
1 large egg
1/4 cup white sugar
1/4 cup fat free milk
2/3 cup white flour
1/3 cup wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
PAM spray
Blend egg, milk, and bananas together until smooth. Add sugar.
Combine white flour, wheat flour, baking powder, and baking soda in a different bowl.
Add flour mixture to egg mixture and blend well. 
Spray muffin pan well with PAM or use paper muffin cups. 
Pour batter about 3/4 way full in each spot in the muffin pan. 
Bake at 350 degrees Fahrenheit for between 15-20 minutes. (It took me 18 minutes).
Remove from the oven and allow to cool.
Tips: Try it with walnuts, or adding peanut butter like frosting to the top of the banana muffin. Its delicious. 

Doing it this weekend!


Protein Mocha “Frappuccino”
1 Scoop coffee or chocolate flavored protein powder
1 packet instant coffee grounds
1 cup unsweetened chocolate almond milk (you could also use coffee) 
1 tablespoon unsweetened baking cocoa (optional)
1 cup ice 
Blend and enjoy! =)

Low Calorie Cupcakes


Made chocolate cupcakes with only 63 calories per cup cake. Win :) 

I made some with all natural peanut butter in the center and that was a marvelous idea.

This is the recipe:

  • 16 ozPillsbury Vanilla or Devil’s Food cake mix 
  • 6 oz fat free plain Chobani yogurt
  • 1 1/3 cups water
  • 2 large egg whites

Prepare as directed on the box!

They are amazing. I promise!

Rocky Road Brownies


  • 1 cup less 1 tablespoon all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 1/2 tablespoons unsalted butter
  • 1/2 cup plus 1 tablespoon unsweetened cocoa powder, preferably natural (see Note)
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 8 regular-size marshmallows
  • 2/3 cup coarsely chopped walnuts or pecans
  • 1/3 cup chopped bittersweet or semisweet chocolate or large chocolate chips


  1. Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray. (Leave enough of an overhang to be able to lift the brownies out of the pan later with the liner.) If you don’t plan to let the batter rest at the end of Step 3 before baking, position a rack in center of oven and preheat to 350°F.
  2. Thoroughly whisk flour, baking powder and salt in a small bowl.
  3. Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
  4. Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Distribute nuts and chocolate (or chips) around the marshmallows.
  5. Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. (If you can find a place to test for doneness where there is no melted chocolate or marshmallow, a toothpick should come out with some moist, gooey batter clinging to it. Brownies in a metal pan will bake faster than those in a glass pan; if you’re unsure, bake a few minutes longer to make sure the brownies are done in the middle.) Let cool completely in the pan on a wire rack for about 2 hours. Lift the ends of the pan liner and transfer to a cutting board. Cut into 16 brownies.


Per brownie: 190 calories; 8 g fat ( 3 g sat , 2 g mono ); 22 mg cholesterol; 29 g carbohydrates; 19 g added sugars; 3 g protein; 2 g fiber; 60 mg sodium; 89 mg potassium.

(Source: dessert-monster)

Apple-Cinnamon Fruit Bars



  • 1 cup chopped nuts (walnuts, pecans, almonds or hazelnuts) or old-fashioned rolled oats, divided
  • 3/4 cup whole-wheat pastry flour (see Tip)
  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • 6 cups diced peeled apples, divided
  • 1/2 cup apple cider or orange juice
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract


  1. To prepare crust: Combine 3/4 cup nuts (or oats), whole-wheat flour, all-purpose flour, sugar and salt in a food processor; pulse until the nuts are finely ground. Add butter; pulse until well incorporated.
  2. Whisk egg, oil, 1 teaspoon vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Process, then pulse, scraping down the sides, if necessary, until the mixture begins to clump, 30 to 45 seconds (it will look crumbly). Measure out 1/2 cup of the mixture and combine in a bowl with the remaining 1/4 cup chopped nuts (or oats). Set aside for the topping.
  3. Preheat oven to 400°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
  4. To prepare fruit filling & assemble bars: Combine 4 cups apples, cider (or orange juice), sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly, until the mixture is very thick, 4 to 5 minutes. Stir in the remaining 2 cups apples, cinnamon and 1 teaspoon vanilla.
  5. Transfer the dough to the prepared baking dish. Spread evenly and press firmly into the bottom to form a crust. Spread the fruit filling over the crust.. Sprinkle the reserved topping over the filling.
  6. Bake the bars for 15 minutes. Reduce oven temperature to 350° and bake until the crust and topping are lightly brown, 25 to 30 minutes more. Let cool completely before cutting into bars, at least 1 1/2 hours.


Per bar: 193 calories; 9 g fat ( 2 g sat , 2 g mono ); 19 mg cholesterol; 27 g carbohydrates; 11 g added sugars; 3 g protein; 2 g fiber; 69 mg sodium; 74 mg potassium.

(Source: dessert-monster)

Banana Cream Layer Cake



  • 2 large eggs
  • 1 cup sugar
  • 1/3 cup canola oil
  • 1 1/2 cups mashed very ripe bananas, (about 3), plus 2 whole bananas, divided
  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1 teaspoon vanilla extract
  • 1 cup whole-wheat pastry flour, (see Ingredient Note)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 3/4 cup low-fat milk
  • 1 teaspoon unflavored gelatin
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whipping cream


  1. To prepare cake: Preheat oven to 375°F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with wax paper or parchment paper.
  2. Whisk eggs, 1 cup sugar and oil in a large bowl. Stir in mashed bananas, buttermilk and 1 teaspoon vanilla. Stir whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Add to the banana mixture and fold in just until blended. Divide the batter between the pans.
  3. Bake the cake until the tops spring back when touched lightly, 20 to 25 minutes. Let cool for 5 minutes, then turn out onto a wire rack and let cool completely.
  4. To prepare Bavarian cream: Place milk in a small saucepan, sprinkle gelatin over the milk and let stand for 1 minute to soften. Stir in 2 tablespoons sugar and heat over medium heat, stirring to dissolve the gelatin. Stir in 1/2 teaspoon vanilla and transfer to a medium bowl. Refrigerate, stirring occasionally, until the mixture has thickened to the consistency of raw egg whites, 40 to 45 minutes.
  5. Beat whipping cream until soft peaks form. Whisk one-third of the whipped cream into the milk mixture. Fold in the remaining whipped cream. Refrigerate until set and thickened to the consistency of whipped cream again, about 1 hour.
  6. To assemble cake: Shortly before serving, place 1 cake layer on a serving plate and spread half the Bavarian cream over it. Peel and slice the remaining bananas; arrange half the slices evenly over the cream. Top with the second cake layer. Spread the remaining cream over the cake and arrange the remaining banana slices decoratively over the top.


Per serving: 300 calories; 11 g fat ( 3 g sat , 5 g mono ); 47 mg cholesterol; 47 g carbohydrates; 5 g protein;3 g fiber; 229 mg sodium; 204 mg potassium.

(Source: dessert-monster)

Strawberry-Rhubarb Strudel


  • 1 cup sliced fresh strawberries
  • 1/2 cup thinly sliced fresh or frozen (not thawed) rhubarb
  • 2 tablespoons plus 1/2 teaspoon sugar, divided
  • 2 teaspoons whole-wheat flour
  • 2 teaspoons instant tapioca
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 5 sheets (9-by-14-inch) phyllo dough, thawed according to package directions (see Tip for Two)
  • 5 teaspoons walnut oil, or canola oil


  1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
  2. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.
  3. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a sheet of wax paper and then a damp kitchen towel. (Keep the phyllo covered to prevent it from drying out while you work.) Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you. Starting at the center and working toward the edges, lightly brush the sheet with oil. Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.
  4. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides. Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder. Roll up firmly but not too tightly, to allow a little room for expansion.
  5. Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar. Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down. Poke several steam vents in the top using the tip of a sharp knife.
  6. Bake the strudel until golden brown, 30 to 35 minutes. Cool on the pan for 10 minutes before serving.


Per serving: 346 calories; 15 g fat ( 2 g sat , 4 g mono ); 0 mg cholesterol; 51 g carbohydrates; 4 g protein;3 g fiber; 377 mg sodium; 239 mg potassium.

(Source: dessert-monster)




Easy Vegan Fudge

Easy. Vegan. Fudge.

i can’t ask for more !:D

Apple Cupcakes

Cherry-Almond Chocolate Desserts

  • 1/2
    cup cubed ladyfingers (2 ladyfingers; 1/2 oz.)
  • 1/2
    cup frozen unsweetened pitted tart red or dark sweet cherries, thawed and drained
  • 1
    3 3/4 ounce container sugar-free chocolate ready-to-eat pudding
  • 2
    tablespoons sliced almonds, toasted

    1.Preheat oven to 350 degrees F. Place ladyfinger cubes on a baking sheet. Bake for 5 minutes or until toasted. Set aside to cool.

    2.Divide the ladyfinger cubes between two 6-ounce dishes. Top with cherries, pudding, and almonds. Serve immediately.

    nutrition facts (Cherry-Almond Chocolate Desserts)
    • Servings Per Recipe 2,
    • Calories 107,
    • Protein (gm) 3,
    • Carbohydrate (gm) 16,
    • Fat, total (gm) 4,
    • Cholesterol (mg) 16,
    • Saturated fat (gm) 1,
    • Monosaturated fat (gm) 2,
    • Polyunsaturated fat (gm) 1,
    • Dietary Fiber, total (gm) 2,
    • Sugar, total (gm) 4,
    • Sodium (mg) 96,
    • Potassium (mg) 97,
    • Percent Daily Values are based on a 2,000 calorie diet

(Source: dessert-monster)

Chocolate Cookie Treats

  • 1
    ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
  • 5
    tablespoons unsalted butter, softened
  • 1
    cup white granulated sugar
  • 1
    large egg
  • 1
    egg yolk
  • 1
    teaspoon vanilla
  • 1 1/3
    cups all-purpose flour
  • 1/3
    cup unsalted walnuts, finely chopped
  • 30
    walnut halves
  • Chocolate Glaze (recipe below)
  • Powdered sugar (optional)

    1.Preheat oven to 350 F. While chocolate cools, beat butter in a medium bowl on medium-high speed 2 minutes or until smooth. Add granulated sugar, beating until creamy. Add egg, egg yolk, and vanilla, beating well. Stir in melted chocolate. Stir in flour and chopped walnuts. Cover and chill 1 hour.

    2.Shape dough into 1-inch balls. Place on cookie sheets lined with parchment paper. Press a walnut half into top of each cookie. Bake for 10 to 12 minutes or until edges are lightly browned. Remove from pan and cool completely on a wire rack.

    3.Spoon Chocolate Glaze evenly over cooled cookies. Let stand until glaze is set. Dust with powdered sugar, if desired. Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.

    Chocolate Glaze
    Start to Finish: 5 mins
    • 1
      ounce sweet baking, bittersweet, or semisweet chocolate
    • 1
      tablespoon unsalted butter
    • 1/4
      teaspoon vanilla
    • 1
      cup powdered sugar
    • 2
      tablespoons nonfat milk

    Melt sweet baking, bittersweet, or semisweet chocolate and unsalted butter in a small saucepan. Remove from heat. Add vanilla, powdered sugar, and nonfat milk, and blend well.

    nutrition facts (Chocolate Cookie Treats)
    • Servings Per Recipe 30,
    • Calories 118,
    • Protein (gm) 2,
    • Carbohydrate (gm) 17,
    • Fat, total (gm) 5,
    • Cholesterol (mg) 20,
    • Saturated fat (gm) 2,
    • Monosaturated fat (gm) 1,
    • Polyunsaturated fat (gm) 2,
    • Dietary Fiber, total (gm) 1,
    • Sugar, total (gm) 12,
    • Vitamin A (IU) 97,
    • Thiamin (mg) 0,
    • Riboflavin (mg) 0,
    • Niacin (mg) 0,
    • Pyridoxine (Vit. B6) (mg) 0,
    • Folate (µg) 16,
    • Cobalamin (Vit. B12) (µg) 0,
    • Sodium (mg) 4,
    • Potassium (mg) 33,
    • Calcium (DV %) 10,
    • Iron (DV %) 1,
    • Percent Daily Values are based on a 2,000 calorie diet

(Source: dessert-monster)

.:sweet nothings:.

a dessert blog for the health conscious who still have the craving for something sweet! most of the recipes i post are guilt-free, delicious desserts that will be satisfying to anyone. feel free to message me with any recipes or suggestions! :) if you like my stuff, follow me! how can you pass up seeing yummy healthy desserts clogging up your dashboard? :)