Sweet Potato Soufflé
2 med to large sweet potatoes
3 egg whites
1 tsp. cinnamon
¼. tsp. ginger
¼. Tsp. cloves
1 tsp. baking powder
Dash of salt
5 to 10 drops of vanilla stevia
Put ingredients into blender and blend until smooth and creamy. Pour into greased individual oven proof bowls and bake at 350 degrees for 20 to 25 minutes . Serve warm with 1 tablespoon of Half and Half.
Makes 4 servings
Nutrition per serving: Calories 90; Carbs 14 g.; Protein 4 g; Fat 1.5g.
Lemon Ricotta Pudding
2 c. Reduced Fat Ricotta Cheese
2 egg whites
Juice of 1 lemon
Blend ingredients on medium speed for 1 to 2 minutes. Pour into four individual oven proof serving dishes, bake at 325° for 15 minutes. Serve warm or chilled.
Makes 4 Servings
Nutrition per serving: 73 calories, 4.5 g carbs, 3 g fat, 9 g protein.
Healthy Peanut Butter Cups
Mix 3 Tablespoons of Coconut oil (organic, unrefined) with 2 T. organic baking cocoa or raw cocoa and 5-10 drops of liquid stevia. Fill mini cupcake holders with 1/4 tsp chocolate mixture. add 1/2 tsp organic, no sugar added peanut butter mixed with 2-3 drops liquid stevia to each cup, top with remaining chocolate mixture. Chill in fridge or freezer until solid. Enjoy!
Options: Almond Joys…do the same chocolate mixture, but for the filling combine coconut with almond butter.
Nutritional Info: Coming Soon