MY HEALTHY DESSERTS

These Fudge Brownies made with Greek Yogurt and have no spread, yet they are rich, liberal, thus chocolatey! Attempt this healthier brownie to fulfill that chocolate longing for!

Brownies made with Greek Yogurt and NO Butter

I am somewhat a brownie stiff neck. They are practically my most loved sustenance (don't pass judgment) and I have been making them for loads of years. I have idealized my general brownie formula and thought I ought to test myself to concoct a formula for a fudgy brownie without utilizing margarine. I did it!!

Fudge Brownies made with Greek Yogurt

I can't precisely call these "solid" BUT they are positively healthier than their spread filled partners. Cocoa = bravo! Coconut oil = bravo! Greek yogurt = bravo! I am calling this a win :)

The chocolate chips on top are discretionary, yet, um, why might you forget them? Life is better with more chocolate, am I right?

Presently, when you are heating these and the clock goes off you are going to think they are not done. You can't generally utilize an analyzer in light of the fact that they will in any case look excessively gooey, yet they keep, making it impossible to cook in the dish after you expel them from the broiler. We need them fudgy, so feel free to hear me out and haul them out at 20 minutes. Everybody's stoves are a touch distinctive however that was the sweet spot for me!

These are thick and chocolatey and a flawless distinct option for the full fat brownies. Appreciate!

Healthier Fudge Brownies made with NO Butter!!

Fudge Brownies made with Greek Yogurt

Print formula

Fudge Brownies made with Greek Yogurt

Serves 9-12

Planning time 10 minutes

Cook time 20 minutes

Aggregate time 30 minutes

Fixings

1/3 container chocolate chips

2 tablespoons coconut oil

1/2 container cocoa powder

3/4 containers granulated sugar

1/4 container cocoa sugar

3/4 containers universally handy flour

1/4 container plain Greek yogurt (room temperature)

1 teaspoon vanilla concentrate

1/3 container scaled down chocolate chips

Bearings

Step 1

Preheat stove to 350

In a glass blending dish warm 1/3 container chocolate chips with coconut oil in the microwave in 30 second interims, mixing between every burst until smooth and dissolved. Let cool somewhat.

Step 2

Then, in a different dish, whisk together cocoa, sugars, and flour.

Step 3

Blend yogurt and vanilla into cooled liquefied chocolate. Bit by bit include the dry fixings blending just until consolidated. Don't over blend.

Step 4

Shower a 8x8" container with cooking splash and spread the hitter equitably into the dish. Sprinkle with chocolate chips and heat for 20 minutes. They will look underdone yet they are prepared! Let cool before cutt

Clammy, cushioned treats pressing every one of the kinds of natively constructed carrot cake and chewy oats treats! These simple carrot cake cereal treats showered with white chocolate are basically overwhelming."

Do all of you recall when I made these stunning banana oats treats? Gosh regardless I adore those things! Be that as it may, as I was eating them as of late I thought "dang I wager this would make an okay carrot cake treat". It had all the cushiness of a carrot cake and the taste was practically the same, simply expected to toss in a few carrots and expand the cinnamon. Simple settle right?

carrot cake oats treats formula

I did only that and it brought about some beautiful darn simple carrot cake oats treats! I wish all formulas where that straightforward. My spouse and the young men are CRAZY about these little treats!

carrot cake cereal treats formula

Give me a chance to be straightforward with y'all however, when I had my first nibble right out of the broiler I was all like "well… nah I most likely won't list this on the online journal."

carrot cake oats treats formula 3

I showered them with white chocolate and went ahead about my day. My spouse comes in and says "ohhh treats!" I rapidly let him know not to get his trusts up in light of the fact that they are kinda… "blahish".

carrot cake oats treats formula 4

He took one chomp and said "goodness my God… . these are heavenly!" I gave him my "quit playing" look. I truly thought he was being wry. At that point here comes Isaac. He eats two and asks for a third. I did a reversal to taste them and I guarantee the taste had completely changed. They were just around 5 hours old.

carrot cake oats treats formula 9

The following day… they were sooo great!! I figure giving them a chance to sit is the key! Sounds insane however see with your own eyes. The following day the carrot taste was more grounded and the cinnamon was more affirmed. They tasted simply like carrot cake and an oats treat.

carrot cake oats treats formula 2

These cushy carrot cake cereal treats are daintily sweetened which makes the white chocolate pieces & sprinkle an unquestionable requirement!!! You can likewise utilize vanilla pieces on the off chance that you don't care for white chocolate, yet don't skip it. I truly wish they'd make cream cheddar pieces.

carrot cake oats treats formula

I contemplated doing a cream cheddar sprinkle on them yet I needed it to solidify. The white chocolate went awesome however and included the richness that these treats required.

carrot cake oats treats formula 1

My spouse had them with his morning espresso and I haven't possessed the capacity to quit eating these daggum things since that second taste. Did I specify I'm attempting to lose 14 lbs this month?? Having a sustenance online journal makes consuming less calories a monster yet a gals gotta do what a gals gotta do. Petition God for me.

Watch me make these simple carrot cake oats treats from beginning to end!

4.7 from 3 surveys

Carrot Cake Oatmeal Cookies

Print

Creator: Divas Can Cook

Fixings

2 cupw generally useful flour

1 teaspoon salt

1 teaspoon preparing powder

1 teaspoon preparing pop

2 teaspoons cinnamon

⅛ teaspoon ground clove

1 container margarine, diminished

¾ container white sugar

¾ glass chestnut sugar, pressed

2 eggs

2 teaspoons vanilla concentrate

½ glass pureed carrots (puree carrots in ⅛ container water or utilization infant sustenance carrots)

1 glass finely destroyed carrots

3 glasses 1-moment oats

1 glass white chocolate chips

softened white chocolate (around 1 container) see note

Guidelines

Preheat broiler to 350 F.

Line treat sheets with material paper & put aside.

Blend all the dry fixings in a medium size dish. Put aside.

In a vast dish cream together spread and sugars.

Blend in eggs and vanilla concentrate.

Fold in pureed carrots and destroyed carrots.

Blend the dry fixings into the wet fixings just until joined.

Fold in the cereal just until joined.

Fold in white chocolate chips (see note)

Utilize a smaller than expected dessert scoop and drop treats two inches separated on a readied treat sheet.

Heat for 7-8 minutes.

Expel from broiler and let treats sit on search for gold minutes to complete the process of cooking.

Place treats on a cooling rack to get done with cooling.

When cooled, sprinkle with liquefied white chocolate.

Permit the white chocolate to solidify before putting away in a water/air proof compartment.

These treats taste best the following day or a couple of hours subsequent to making them.

Notes

Collapsing In White Chocolate Chips: The white chocolate chips can be collapsed into the hitter or you can press the chips into the treat when you put them on the preparing sheet. You can likewise leave the white chocolate chips out and essentially sprinkle on the liquefied white chocolate once they have cooled. ( I incline toward it with the chips included into the hitter)

Liquefying White Chocolate Chips: To dissolve the white chocolate chips, I set them in a glass dish and set them in the microwave until halfway softened. At that point I mixed them up and diminished it out with a couple drops of

Brittle oats, crisp blueberries, and on the off chance that you include a scoop of good quality vanilla frozen yogurt nearby, it makes a glorious summer dessert.

Fixings:

2 1/2 mugs moved oats (not moment)

1/4 mugs flour

1 glass pressed cocoa sugar

1 Tbsp ground orange skin

1/4 tsp salt

1 glass frosty margarine, cubed

3 mugs crisp blueberries

1/2 glass sugar

1/3 glass squeezed orange

4 tsp cornstarch

Filling:

In a medium measured pot, join the blueberries, sugar, and squeezed orange. Heat to the point of boiling. Turn the warmth down and permit to stew for around 10 minutes, until delicate. Whisk the cornstarch in a little bowl with 2 Tbsp of water and after that speed into the blueberries, cooking until thickened. Expel from warmth.

Empty blueberry sauce into a dish and spread with plastic wrap. The plastic wrap should be really touching the sauce's surface to keep a skin from framing.

In a substantial dish, consolidate the moved oats, flour, sugar, orange skin, and salt. Cut in the spread with a cake blender until you have coarse pieces. Really I discovered this a touch troublesome and wound up utilizing my hands!

Press around 1/2 of the blend into a 9 inch square cake skillet that has been lined with material paper. I can't generally push the material paper enough; this makes the squares truly simple to expel from the container and cut. Next, pour the blueberry filling on top of the squeezed base and spread uniformly. Top with remaining cereal blend. I didn't really utilize all the cereal blend, I had somewhat remaining.

Heat at 350 F for around 45 minutes, until light brilliant and bubbly. Give cool access the container and when cool, expel from dish and cut into squares. You can keep the squares in a hermetically sealed compartment in the ice chest for around 2 days, or exchange to the cooler for around 2 weeks. Permit them to come to room temperature before serving-and they are particularly great warmed somewhat in the microwave and finished with a bit of vanilla solidified yogurt.

The most gooey chocolate zucchini brownies ever! You'd never figure these are solid and made with entire grains, zucchini and that fruit purée takes the spot of oil!

Some different bloggers and I are posting healthier dishes today and pausing a moment to help spread mindfulness on youth corpulence. Presently brownies don't precisely help with the issue however in the event that you're going to have dessert, why not make it healthier on the off chance that you truly can't taste a distinction? :)

These chocolate zucchini brownies have no included fat (aside from what's in the chocolate chips) and are loaded with zucchini and entire grains (in any case don't suggest a flavor like it!) so you can like offering these to your youngsters.

Truly, unless your children watch you make these, it is extremely unlikely that they'll have the capacity to tell that these chocolate brownies have zucchini in them. On the other hand that they're entire wheat or entire spelt. The first formula from The Baltic Maid utilized somewhat more sugar however I discovered these bounty sweet. Furthermore, in the event that you have bit control issues, these split perfectly! Utilize a 9″ x 5″ chunk dish and heat for just 14 minutes. I exceptionally suggest not diminishing the measure of chocolate chips in the hitter. You can most likely avoid the ones on top yet these zucchini brownies depend on the sweetness and flavor from the chocolate chips!

I'm not one to fear a little coconut oil, olive oil or any of the "healthier" fats, yet these do add calories to the last item. Calories which help add to weight pick up. The weight rate in primary school youngsters (ages 6-11) has quadrupled in the course of recent decades and 33% of kids and youths are overweight or hefty. Also, these children are more inclined to be fat as grown-ups.

That is the reason it's critical to ingrain good dieting propensities in our children from the earliest starting point. Why set them up for disappointment?

Alternate bloggers and I are so eager to be working with Partnership for a Healthier America, which is a charitable association whose objective is to end adolescence corpulence, to help convey attention to this issue. So what positive development would you say you are going to make this school year? I don't have children yet I'm going to do my best to continue bringing you healthier formulas! Less sugar, no prepared garbage, and entire grain or gluten/without grain.

Planning Time: 10 minCook Time: 35 minReady in: 45 min

Yield: 16 brownies

Fixings

2 huge eggs

1 tablespoon vanilla concentrate

¾ container coconut sugar or foul or granulated sugar

¼ container (60 ml) unsweetened fruit purée

1 container (125 grams) entire wheat flour or entire spelt flour

½ container (45 grams) Dutch-process cocoa powder (customary cocoa powder would likewise work - I simply favor the darker taste of Dutch-procedure)

1½ teaspoons preparing pop

¼ teaspoon salt

2 mugs (around 300 – 320 grams) peeled and ground zucchini

1 container semi-sweet chocolate chips + ½ glass small scale chocolate chips to sprinkle on top (for sans dairy, utilization Enjoy Life Chocolate Chips)

Bearings

Preheat the stove to 350 degrees F (176 degrees C) and line a 8"x8" dish with material paper or shower with heating splash.

In a substantial dish, combine the eggs, vanilla, coconut sugar, and fruit purée and let this sit for 5 minutes to let the coconut sugar break down.

In a different medium dish, combine the flour, cocoa powder (filtered if knotty!), preparing pop and salt. Verify there are no bunches before going ahead to the following step.

Add the dry blend to the wet, tenderly mix until consolidated. Make sure not to over blend!

At that point fold in the zucchini and 1 container chocolate chips.

Empty the hitter into the skillet and even the surface with a spatula.

Sprinkle ½ container smaller than expected chocolate chips on top.

Prepare for 30 - 35 minutes (14 minutes for the half clump) or until a toothpick embedded in the center doesn't turn out gooey. It may even now be sticky - just not have crude hitter on it.

Store in a sealed shut holder for up to 2 days at room temperature or up to one week in the icebox. I suggest putting away them in the fridge right from the earliest starting point because of their high dampness content.

A peruser who made this said it's even impressive without the lemon syrup and coating. To quote her; " Alone, it is one major, soggy blueberry biscuit. All the additional extravagant accessories are not required for taste or calories. The cake is delish!!"

fixings:

nonstick impartial oil shower

1¼ glasses universally handy flour

2 teaspoons baking powder

½ teaspoon fit salt

1 glass sugar

1 tablespoon ground lemon pizzazz

¾ glass Wallaby Organic Nonfat Greek yogurt

½ glass coconut or vegetable oil (Make this cake 100% sans fat utilizing fruit purée as a part of spot of oil!)

2 vast eggs

1 teaspoon vanilla concentrate

3 glasses entire blueberries, softly crushed

¼ container flour for covering the crushed blueberries *

Lemon Syrup

⅓ container crisply pressed lemon juice

1 teaspoon lemon get-up-and-go

⅓ container sugar

Lemon Glaze

1 container confectioners' sugar

2 tablespoons newly crushed lemon juice.

bearings:

Splash a 9 x 5 inch chunk container with vegetable oil or some other impartial oil shower then coat with flour and tap out overabundance.

Whisk the 1¼ containers universally handy flour, 2 teaspoons baking powder, and ½ teaspoon genuine salt together in an expansive dish. In a different dish, rub the tablespoon of lemon get-up-and-go into the 1 measure of sugar until sodden and sort of clumpy, then add to flour mixture..stirring until consolidated.

In a medium dish or substantial measuring container, whisk together ¾ glass Wallaby Nonfat Greek yogurt, ½ glass coconut or vegetable oil, 2 huge eggs, and 1 teaspoon vanilla concentrate until smooth. Pour the wet fixings on top of the dry fixings and mix together until simply consolidated.

Place every one of the blueberries in an extensive ziplock pack. Seal it and press down on the sack with a plate until the blueberries are marginally crushed Open the pack and dump in the ¼ container flour and seal it shut. Shake until the greater part of the crushed blueberries are covered with flour..like Shake n' Bake. Delicately overlap the flour covered, crushed blueberries into the player - verifying they isolate and don't cluster together.

Empty the hitter into the lubed roll container and top with additional blueberries if sought. Prepare in a preheated 350 F stove, center rack, until puffed and brilliant chestnut on top..about 50 - 55 minutes. A test stick ought to confess all.. a couple of clammy scraps adhering to it is fine. Let the cake cool in skillet on a wire rack for 15 minutes.

While the cake is cooling, in a little pan mix together the lemon squeeze, pizzazz and sugar. Cook over medium warmth until the sugar is broken up and the blend is clear.

Reverse the cake onto a cooling rack and spot the rack over a baking sheet. Jab a couple gaps in the highest point of the cake with a stick. Pour the lemon syrup over the cake. Let the cake douse and cool totally.

Mix together the lemon juice and confectioner's sugar until smooth, then pour over the cooled cake. Let set before serving.

notes:

* If you'd want to leave the blueberries entire, just add 2 tablespoons flour to coat them, and add two tablespoons flour to the 1¼ mugs flour in the player.

HEALTHY FROSTING RECIPE
A healthy frosting recipe is completely free from fat or has low percentage of fat in it. There are various substitutes that you can use to make a fat free and delicious healthy frosting for your cupcakes. In place of a thick creamy milk you can use low fat or toned milk, butter can be substituted with low fat butter. Icing sugar is used to make the frosting more thick in terms of consistency. You can use cornstarch to get the right consistency in place of icing sugar.
Greek yoghurt recipe
You can use a yoghurt as a healthy substitute in your frosting recipe. A  Greek yoghurt is very light and healthy and can be easily used for frosting purposes. It is very thick and when used on cupcakes as a frosting it does not drip off to the sides.
Greek Frosting recipe
A VERY DELICIOUS HEALTHY LOW FAT FROSTING RECIPE.
The ingredients required are:

GREEK FROSTING RECIPE
1 cup Greek yoghurt
½ teaspoon vanilla extract
½ cup powdered sugar (sifted)
METHOD
Take a bowl and whisk the yoghurt and powdered sugar together with a beater or a spoon till the mixture turns a bit  more thick. Now add the vanilla extract to it and mix well again .Place the frosting in the fridge and refrigerate for at least 1-2 hours.Spread it on cupcakes.
NOTE-When using yoghurt as a base for making frosting to thicken it instead adding more icing sugar use cornstarch.Using cornstarch will give it a frosting like consistency.
CHOCOLATE FROSTING RECIPE
A LOW FAT CHOCOLATE FROSTING RECIPE
½ cup cocoa
1 1/4cup icing sugar
Water 2-3 tablespoon
In a bowl mix cocoa powder and icing sugar sugar.Now add water to it depending on the consistency desired
LEMON FROSTING RECIPE
This lemon frosting recipe is a very healthy frosting recipe as it is low in fat has a tangy flavor  and is very yummy

Ingredients
1 1/2 tablespoon low fat plain  yoghurt
1-2 teaspoon of cornstarch (as per the consistency desired)                                                

LEMON FROSTING RECIPE
½ teaspoon lemon juice
½ teaspoon lemon rind (shredded)
½ cup icing sugar(you can even use ¾ cup of sugar if the taste of frosting is completely tangy and less sweet add more icing sugar depending on the flavour you want in your frosting)
METHOD

In a bowl using a beater beat the yoghurt and sugar together till thick and well blended. Now add lemon rind and lemon juice to it and beat again. if the frosting is not very thick and is light add first 1 teaspoon of cornstarch to it and mix well and check the consistency.Add cornstarch as per the consistency required for the frosting.

APRICOT MUFFINS
INGREDIENTS
31/2 CUPS  FLOUR
1 CUP SUGAR
½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER
1 TABLESPOON OF  BAKING POWDER
½  TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT
½ TABLESPOON GROUNDED CINNAMON

½ TEASPOON GROUNDED NUTMEG
3-4 EGGS
3 TEASPOONS OF VANILLA EXTRACT
2 CUPS WATER
1 CUP BUTTER OR OIL
 1 CUP CHOPPED DRIED APRICOTS
METHOD
PREHEAT OVEN TO 400 DEGREES
Coat the muffin tin with cooking spray
In a bowl combine all the dry ingredients flour,sugar.milk powder ,baking powder,baking

soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside

In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just  until moistened.Now spoon in the dried chopped apricots and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared  batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

CURRANT MUFFINS
INGREDIENTS
31/2 CUPS  FLOUR
1 CUP SUGAR
½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER
1 TABLESPOON OF  BAKING POWDER
½  TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT
½ TABLESPOON GROUNDED CINNAMON
½ TEASPOON GROUNDED NUTMEG
3-4 EGGS
3 TEASPOONS OF VANILLA EXTRACT
2 CUPS WATER
1 CUP BUTTER OR OIL
11/2  CUPS CURRANTS
1 CUP CHOPPED NUTS

METHOD
PREHEAT OVEN TO 400 DEGREES
Coat the muffin tin with cooking spray
In a bowl combine all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside

In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just  until moistened.Now add the currants and nuts to the mixture and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared  batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

DATE NUT MUFFINS
INGREDIENTS
31/2 CUPS  FLOUR
1 CUP SUGAR
½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER
1 TABLESPOON OF  BAKING POWDER
½  TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT
½ TABLESPOON GROUNDED CINNAMON
½ TEASPOON GROUNDED NUTMEG
3-4 EGGS
3 TEASPOONS OF VANILLA EXTRACT
2 CUPS WATER
1 CUP BUTTER OR OIL
1 CUP CHOPPED DATES
1 CUP CHOPPED NUTS

METHOD
PREHEAT OVEN TO 400 DEGREES
Coat the muffin tin with cooking spray
In a bowl combine all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside

In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just  until moistened.After this fold in the chopped dates and nuts into the batter and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared  batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

CARROT MUFFINS
INGREDIENTS
31/2 CUPS  FLOUR
1 CUP SUGAR
½ CUP DRY BUTTERMILK POWDER OR DRY NONFAT MILK POWDER
1 TABLESPOON OF  BAKING POWDER
½  TABLESPOON OF BAKING SODA
½ TABLESPOON OF SALT
½ TABLESPOON GROUNDED CINNAMON
½ TEASPOON GROUNDED NUTMEG
3-4 EGGS
3 TEASPOONS OF VANILLA EXTRACT
2 CUPS WATER
1 CUP BUTTER OR OIL
2 CUPS GRATED CARROTS
1 CUP RAISINS
11/2 TEASPOON ALLSPICE

METHOD FOR MAKING BEAUTIFUL DESSERT CARROT MUFFINS
PREHEAT OVEN TO 400 DEGREES
Coat the muffin tin with cooking spray
In a bowl combine all the dry ingredients flour,sugar.milk powder ,baking powder,baking soda,salt,cinnamon and nutmeg.in case any lumps are formed break them.set aside

In another bowl  beat the eggs with the electric beater.now add in the vanilla extract and beat.After this add the water and butter or oil to this well beaten egg mixture and beat on low speed till all the ingredients are well mixed.Now using a spoon gently stir in the combined dry ingredients mixture into this wet mixture just  until moistened.Now fold in the grated carrots,raisins and all spice to the batter and mix gently.The batter should be lumpy.Fill the muffin tins with this prepared  batter full.Bake for about 15-20 minutes or until the top of the muffins is golden brown.Allow to cool in the oven in the muffin tin for a few minutes before removing the muffins from the tin

HEALTHY CUPCAKE RECIPES
MANGO CUPCAKES
1 Cup all purpose flour
1 teaspoon baking powder
A pinch of baking soda
2 eggs large
1 teaspoon vanilla extract
3 tablespoon milk
½ cup butter room temperature
½ cup ripe sweet mango pureed
3 tablespoons of honey (optional)
1   sweet mango ( diced) cut into small pieces for the garnishing

Method
In a large bowl mix the all purpose flour and baking powder together. Sift and keep aside.
In another bowl beat the butter with an electric beater until creamy. Add eggs one a t a time and beat well after each addition till well blended. Add the vanilla extract and beat again .Now add in the flour baking powder mixture and mix well. Using a spoon  add the mango puree ,honey and milk and mix gently. If the batter is dry , add more milk(a little milk add spoon by spoon till the desired consistency is achieved).
Pour this batter into paper lined cupcake pans and bake in a preheated oven at 350 degree F OR 180 degree C for 15-20 minutes or till a toothpick inserted at the centre of the cupcakes comes out clean.
Cool in the pans for about 10-15 minutes and remove from the oven and let the cupcakes cool completely before frosting them.
Top the cooled mango cupcakes with   cream cheese and garnish with small cut pieces of mango.

BANANA CUPCAKES
2 cups all purpose flour
11/2 teaspoon baking powder
3 large eggs
½ cup butter soft at room temperature
1 teaspoon vanilla extract
A pinch of baking soda
2   mashed bananas
½ cup water
½   cup finely chopped walnuts

METHOD

Preheat oven to 350 degrees F OR 180 degrees C. Line the cupcakes cups with paper liners.
In a bowl mix the all purpose flour , baking soda and baking powder together. Sift and keep aside.
In another large bowl beat the butter with an electric beater at a high speed till light and creamy. Now add the eggs to the butter mixture one at a time beating well after each addition. Till well mixed. Add the vanilla extract and beat well again. Now add the sifted dry flour baking powder mixture and mashed bananas to the batter   beat well. Now using a spoon add water to the mixture depending on the consistency required. Add the chopped walnuts and mix well. Pour the batter in cupcake pans and bake for 15-20 minutes till completely cooked or until a tooth pick inserted at the centre of the cupcake comes out clean.
Cool the cupcakes in the oven for 10 minutes. Remove from oven and let them cool completely before removing them from cupcake pans .Your sugar free cupcakes are ready.

BLUEBERRY SUGAR FREE CUPCAKES

INGREDIENTS
½ cup butter softened at room temperature
2 large eggs
1 teaspoon baking powder
12   tablespoons Splenda sugar
1 cup all purpose flour
¼ cup milk
½ cup blueberries pureed
For frosting use vanilla (fat free) yoghurt

Method  
Preheat oven to 350 degrees F or 180 degrees C.Line the cupcake pans with paper liners.
Take a bowl and mix flour and baking powder together. sift and set aside.
Now take another large bowl and using an electric beater beat the butter and Splenda sugar together till light and creamy texture is formed. Now beat in the eggs one at a time beating well with the beater after each addition the the eggs are well blended into the mixture. Using a spoon add the flour –baking powder mixture and mix gently.

Now add milk to it and then fold in the blueberries puree. If the mixture is too dry then pour in more milk little by little till the desired consistency is achieved. Spoon the batter into paper lined cupcakes pans about 2/3rd full. Bake in the preheated oven for 15-20 minutes or till a toothpick inserted at the centre of the cupcakes comes out clean. Let the cupcakes cool in the oven for 10 minutes .Remove from oven and let them cool completely before frosting them .Spread vanilla yoghurt on top of the cooled cupcakes and add one blueberry on top of it for garnishing.

SUGAR FREE CHOCOLATE CUPCAKES
11/2   cup all purpose flour(sifted)
2 large eggs (3 eggs if small) lightly beaten
½ cup cocoa powder
1 cup Splenda sugar
½ teaspoon baking powder
A pinch of salt
¾ cup butter soft at room temperature
¼(4-6 tablespoons) cup   milk
1 teaspoon vanilla extract

METHOD
Preheat oven to 350 degree F OR 180 degrees C. Line the cupcakes pans with paper liners.
In a bowl mix the all purpose flour  , baking powder ,salt together. Sift and set aside.
In another bowl using an electric beater   beat the butter and sugar together till forms a creamy texture. Now add the beaten eggs mixture to it and   beat well till well blended. add in the vanilla extract and beat well. Now using a spoon gently fold in the flour and cocoa powder into the mixture starting and ending with flour (flour cocoa flour cocoa flour. Add in the milk and mix gently till all ingredients are well incorporated.
Now spoon this batter into the lined cupcakes cups and bake in the oven for 15-20 minutes till cooked or a toothpick inserted at the centre of the cupcakes comes out clean. Let the cupcakes cool in the oven for 10 minutes. Remove from oven and let them cool completely before removing the cupcakes from the cupcakes pans. For the frosting dust the chocolate cupcakes with powdered sugar. Your healthy, nutritious sugar free chocolate cupcakes are ready.

Sugar free chocolate frosting
2 oz dark or unsweetened chocolate
1/3 cup heavy whipped cream
1 stick butter(1/2 cup) at room temperature
6 tablespoons Splenda Sweetner
1 teaspoon pure vanilla extract
1 teaspoon cocoa powder
Method
In a double boiler melt the dark or unsweetened chocolate till it is complete melted .Stir the chocolate till it is smooth in texture and let it cool for some time.
Now using an electric beater beat the whipped cream into the   cooled melted chocolate. Beat at medium speed now add butter ,cocoa powder ,vanilla extract and Splenda sugar to the mixture and continue beating till it fluffy for about 2-3 minutes. Pipe this delicious sugar free chocolate frosting on your chocolate cupcakes and serve.


STRAWBERRY CUPCAKES RECIPE
INGREDIENTS
1 ½ cup all purpose flour
1 teaspoon baking powder
½ cup butter room temperature
14 tablespoons of Splenda low calorie sweetner
½ cup milk
2 eggs
1 teaspoon vanilla extract
3/4 cup strawberries topped, washed and very finely chopped.
2 tablespoons of honey

METHOD
Preheat oven to 350 degree F OR 180 degrees C. Line the cupcake pans with paper liners.
In a bowl mix the flour, baking powder together. sift and set aside.
In another bowl with an electric beater beat the butter , splenda   sweetner and honey together till it is light is fluffy. Add the eggs one at a time beating well after each addition till well blended. Add in the vanilla extract and beat well after each addition.Now using a spoon fold in the   half of the flour mixture and milk and mix gently. Add the remaining flour mixture and chopped strawberries and fold in gently. Spoon the mixture into cupcakes pans .Bake in the oven for about 15 -20minutes or till a toothpick inserted at the centre of the cupcakes comes out clean. .Let the cupcakes cool in the oven for about 10 minutes. Remove and cool on a wire tray.

FOR THE FROSTING

Sugar free strawberry frosting
Ingredients
1 cup cream cheese room temperature
½ stick butter room temperature
½ cup strawberries pureed
1 teaspoon vanilla extract
4 teaspoons splenda sweetner
METHOD
In a bowl using an electric beater mix the cream cheese , vanilla extract and butter together and blend well. Add in the strawberry puree and mix well .Add splenda sweetner to the frosting and mix .Your yummy sugarfree strawberry frosting is ready. Pipe it on your sugar free cupcakes .


NUTELLA  CUPCAKES

NUTELLA CUPCAKES ARE HEALTHY AND DELICIOUS AND A FAVOURITE AMONGST KIDS AND ADULTS.

INGREDIENTS
MAKES 12 Cupcakes

10 tablespoons softened butter
3/4 cup white granulated sugar
3 Eggs
1/2 teaspoon vanilla essence
1 3/4 cup Sifted all purpose flour
1/4 teaspoon salt
2 teaspoon baking powder
Nutella-1/3 cup

Method

Preheat oven to 325 degrees Fahrenit. Line 12 muffin tins with paper liners.
Beat the butter and sugar with an electric beater at high speed until light and creamy f
Add in the Eggs one at a time till fully blended.now add vanilla essence.
 stir in the flour,salt and baking powder and mix until the batter is uniform and no flour  (make sure to not over beat the batter)as it will result in the cupcakes being hard and not soft and spongy.
Using an ice cream scoop fill each muffin liner with batter.
Top each cake with 11/2 tsp nutella .Swirl Nutella into the cupcakes batter  with a toothpick making sure it is folded well .
Bake for 20 minutes.remove to a wire rack to cool completely

CHOCOLATE CHIP BANANA CUPCAKES
A VERY DELICIOUS VARIETY OF CUPCAKES THAT CAN BE SERVED ON ANY OCCASSION BE IT KID'S BIRTHDAY PARTIES,TEA PARTY.CAN EVEN BE SERVED AS A HEALTHY BREAKFAST SNACK.THE RARE BLEND OF BANANAS AND CHOCOLATE IS SIMPLY AMAZING.ONCE BAKED THE CUPCAKES TURN OUT REALLY WELL.IT DOESN'T REQUIRE MUCH TIME AND EFFORT IN MAKING THEM.SO LET'S GET STARTED.

INGREDIENTS FOR THE CUPCAKES
1 cup semi sweet chocolate chips
11/2 cups of all purpose flour(sifted)
2 eggs large
1/2 cup butter(softened)room temperature
1/2 cup castor sugar
2 tablespoons of milk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 ripe bananas mashed properly
1/2 teaspoon vanilla extract

METHOD
Preheat oven to 180 Degrees C or 350 Degrees f.lIner the cupcake tins with paper liners of your choice.
In a bowl using an electric beater beat the eggs and sugar togetether till it light and fluffy and well mixed.Now mix in the melted butter and vanilla extract and beat well again till it forms a creamy mixture.add the sifted flour ,baking powder ,baking soda and milk to the creamy mixture and beat well at a low speed till all the ingredients are well combined.Using a spoon stir in the mashed bananas and chocolate chips and mix well gently till they are well blended .Now pour this prepared cupcakes batter into your paper lined cupcake tins and bake for about 15-20 minutes or till a toothpick inserted at the center of the cupcakes comes out clean.let the cupcakes cool completely before removing them from the cupcake tins and frosting them.

HOW TO MAKE HEALTHY STRAWBERRY OATMEAL BARS
INGREDIENTS
2⅓ cups flour


⅔ cup white castor sugar
a pinch of salt
1 cup butter – cut into ½ inch pieces
+ 2 tablespoons butter separate
¼ cup brown sugar
½ cup quick cooking oats
¾ cup strawberry jelly
¾ cup fresh strawberries,finely chopped
1 tsp fresh lemon juice

Instructions FOR MAKING STRAWBERRY OATMEAL BARS
1. Preheat oven to 375 degrees. Spray a 13×9 in pan with non stick spray.

2. Using an  electric beater mix together the  flour, sugar and salt. With the beater on a low speed add the 1 cup of butter, 1 piece at a time. Continue beating until well combined for  about 2 minutes. Take 1¼ cups of this mixture and set it aside. With the remaining, press this firmly into the bottom of the pan. Bake at 375 for 14 minutes. The edges will be slightly browned.

3. While that is baking. Add brown sugar, and oats to the reserved flour mixture. Work in the remaining 2 Tablesoon of butter, using your fingers. Work until it is in small clumps.

4. Combine the jelly, strawberries and the lemon juice in a small bowl. Mash with a fork to combine. Be sure to leave some chunks of berries in there.

5. Spread filling evenly over the hot crust. Sprinkle with the streusel topping over the strawberries. Bake for 22 to 25 minutes. The crust will be brown, and the filling will be bubbly.
HEALTHY MOIST MUFFINS FOR EVERYONE
I AM IN LOVE WITH  MUFFINS
HAVE YOU EVER TRIED MAKING HEALTHY MUFFINS WITHOUT USING EGGS.WELL HERE IS A RECIPE THAT YOU WILL LOVE.PEOPLE LOVE MUFFINS AND IF THEY ARE HEALTHY WITH LOW CALORIES ,THEY CAN BE A PERFFECT DESSERT EVEN FOR THE WEIGHT WATCHERS.TRY THIS RECIPE WHICH HAS ALL THE GOOD INGREDIENTS TO MAKE THEM THE PERFECT HEALTHY CRUNCHY MUFFINS FOR EVERYONE.
RECIPE AT:
 http://thecozyherbivore.blogspot.in/2013/01/sweet-potato-muffins-with-pecan.html


HEALTHY OATMEAL APPLE PIKLETS
Makes 20 PIKLETS
1 cup self raising flour
1 teaspoon grounded cinnamon
11/2 tablespoons brown sugar
2/3 cup rolled oats
1 egg large beaten lightly

11/4 cup soya milk
1 apple medium size grated
½ cup chopped walnuts
METHOD
In a small bowl combine the beaten egg and soya milk
In a large bowl sift the flour and cinnamon .Add in the rolled oats and brown sugar and stir well.Make a well in the centre.Gradually stir in the combined egg and soya milk.Now mix in the grated apples and nuts.Cover the bowl and allow it to stand for 10 minutes

Heat a frying pan and lightly grease it with butter.Drop tablespoons of the prepared mixture into the pan from the tip of the spoon.When bubbles appear turn over the piklets and cook until lightly brown in color underneath.
HEALTHY APRICOT APPLE BARS
1 Medium apple ,grated
11/2 cups wholemeal plain flour


100 grams rolled oats
¾ cup chopped dried apricots
½ cup slivered almonds
¼ cup sesame seeds
¼ cup honey
125 grams butter
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 tablespoon brown sugar
METHOD

Grease a 25 cm x 30 cm swiss roll pan. Line the base of the pan with paper and grease the paper. Squeeze excess moisture from the grated apples. In a large bowl sift the flour ,stir in the apple, oats, apricots, almonds and sesame seeds. Make a well in the centre. In a saucepan over low heat combine the honey, butter, lemon rind,lemon juice and brown sugar without boiling stirring until the sugar has dissolved.Now stir this mixture into the flour mixture.Press the mixture evenly into the prepared swiss roll pan.Bake in the oven at 180 Degrees C OR 375 Degrees F for about 35 minutes or until golden brown.cool before cutting.

Rolls can be made 2 days ahead. Keep it in an airtight container and freeze for up to 2 months.

7grams sachet dry yeast

½ cup warm soy milk

2 teaspoons treacle

1 cup rye flour

11/2 cups white plain flour

¾ cup wholemeal plain flour

½ cup chopped walnuts

1 cup apple juice

1 egg lightly beaten

1 tablespoon chopped walnuts extra

METHOD

Combine yeast, milk and treacle in small bowl, cover, stand in warm place until foamy. Sift all the three flours together in a large bowl. Add walnuts, make well in the centre. Stir in the yeast mixture and apple juice and mix to a soft dough. Turn dough onto a lightly floured surface and knead well for about 5 minutes. Place dough into a lightly oiled bowl, stand, covered, and in warm place for about 40 minutes or until the dough has doubled in size.

Turn dough onto a lightly floured surface, knead well.

Divide the dough into 12 portions, roll each portion into a ball, place close together on lightly greased oven tray.Cover, and stand in warm place for about 30 minutes or until doubled in size. Brush lightly with egg, sprinkle extra walnuts. Bake in moderately hot oven for about 20 minutes or until lightly browned. Makes 12 rolls

Dim Chocolate Mousse

Envision chocolate mousse which is scrumptious and sound in the meantime. Sounds outlandish? Take after this simple formula and make the tastiest solid mousse ever.

Dim chocolate-Mousse

Fixings:

120 ml water

7 grams gelatin leaves (4 sheafs)

4 eggs (separate whites from yolks)

3 teaspoons (100 %) unsweetened cacao powder

10 drops liquid stevia

Readiness:

Splash gelatin leaves into water until the mixture transforms into jelly.

In the interim, mix egg whites utilizing an electric beater until foam is shaped. At the point when prepared, put the jelly into a medium estimated bowl (which is utilized for water bath). Soften jelly with water. Step by step include cacao powder and mix until you get a smooth liquid. Expel from heat when jelly is melted, be mindful so as not to overheat. Join the jelly-cocoa-water mixture with egg whites and include stevia. Mix at high speed until the mixture gets even-color and everything is joined. Put the mixture into the cups and spot them in fridge to cool. Serve following one hour.