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No-Bake Peanut Butter-Chocolate Bars

No-Bake Peanut Butter-Chocolate Bars

Ingredients
  • Crust:
  • 24 chocolate wafer cookies
  • 3 Tablespoons of unsalted butted, melted
  • 4 ounces semisweet chocolate morsels, melted
  • Filling:
  • 4 Ounces reduced-fat cream cheese
  • 1/2 cup creamy all-natural peanut butter
  • 1/2 cup 2-percent greek yogurt
  • 2/3 cup confectioners’ sugar
  • Topping:
  • 1/4 cup chopped roasted unsalted peanuts
  • Kosher Salt
Directions:

Line an 6-inch square pan with foil so it overhangs on two sides and lightly coat with cooking spray
Process the cookies in a food processor until finely ground.
Add the melted butter and process again until the crumbs are coated with butter
Add melted chocolate and process again until the mixture is the texture of very wet sand.
Using an offset spatula, press the mixture into the bottom of the prepared pan, cover and refrigerate while preparing the filling.
Filling & Topping:
Add the cream cheese, peanut butter, yogurt and sugar into the bowl of the food processor and process until smooth and combined.
Pour the mixture over the crust and sooth with a spatula.
Top with the peanuts and sprinkle the 1/4 teaspoon salt.
Cover and refrigerate until set slightly looser tun cream cheese (anywhere from 4 hours to overnight)
Run a knife around the edges of the mixture to loosen, use the foil handles to lift it out and cut into 12 bars and serve chilled

Billy’s Broccoli & Feta Omelet with Toast

Billy’s Broccoli & Feta Omelet with Toast

Ingredients
  • Cooking spray
  • 1 cup chopped broccoli
  • 2 large eggs, beaten
  • 2 tablespoons feta cheese, crumbled
  • 1/4 teaspoon dried dill
  • 2 slices rye bread, toasted
Instructions:
  1. Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add broccoli, and cook 3 minutes.
  2. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook 2 minutes or until cooked through. Serve with toast.
Morning Glory Muffins

Morning Glory Muffins

Ingredients

1 ½ cups all-purpose flour
½ cup whole wheat flour
1 ¼ cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots
1 apple- peeled, cored and chopped
1 cup raisins
1 egg
2 egg whites
½ cup apple butter
¼ cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Instructions:

Directions:

-Preheat oven to 375 degrees F
-Lightly oil 18 muffin cups, or coat with nonstick cooking spray
-In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla
-In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full.
-In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops
-Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Makes: 18 muffins
Prep: 15 minutes Cook: 20 minutes Ready in: 35 minutes

Raspberry Vanilla Tartlets

Raspberry Vanilla Tartlets

Ingredients

1/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon fine salt
1-1/2 cups lowfat (1-percent) milk
1 Large egg
4 tablespoons reduced-fat sour cream
2 tablespoons vanilla extract
24 mini phyllo tartlet shells at room temperature or heated
24 whole medium raspberries or 12 large raspberries halved

Instructions:

Directions:

Whisk together the sugar, cornstarch and salt in a large saucepan
Whisk in the milk until smooth.
Heat over medium-high heat whisking until bubbles begin to form then remove from heat.
Whisk the egg in a medium bowl
Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth.
Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously until thick and starting to bubble- about 2 minutes.
Transfer the mixture to a bowl and let cool until thick, whisking frequently.
Whisk in sour cream and vanilla
Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry.
Serve immediately or cover and refrigerate up to 2 hours

Morning Glory Muffins Recipe

Morning Glory Muffins Recipe

The Team often works out and gets the incredible opportunity to talk fitness with top celebrities and stars across the Big Screen and Music Charts! In this great behind-the-scenes clip we share some to their insightful ways of living healthy lifestyles, which begins with nutrition. Enjoy and eat smart, work it hard in the gym with Mauer Sports Nutrition and #sweatitup!

Ingredients

1 ½ cups all-purpose flour
½ cup whole wheat flour
1 ¼ cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots
1 apple- peeled, cored and chopped
1 cup raisins
1 egg
2 egg whites
½ cup apple butter
¼ cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Instructions:

Directions:

-Preheat oven to 375 degrees F
-Lightly oil 18 muffin cups, or coat with nonstick cooking spray
-In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla
-In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full.
-In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops
-Bake at 375 degrees F for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Makes: 18 muffins
Prep: 15 minutes Cook: 20 minutes Ready in: 35 minutes

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

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