Author: sweetnutritionnyc
Strawberry Short Cakes
Strawberry Short Cakes
Making strawberry shortcakes with my toddler is always a blast! At just 4 years old, she was able to do the whole recipe herself. Chopping the fresh strawberries took a little time, but it kept her busy while I prepped the ingredients for her to pour in. This recipe is low in sugar, yet packed with healthy goodness—full of protein, fiber, and vitamins from the fresh fruit. Oh, and did I mention how delicious it is?
Ingredients
- 1 cup fresh strawberries chopped
- 1/4 cup 2% milk
- 2 tbsp butter melted
- 3/4 cup flour
- 1 tsp baking powder
- 1 egg
- 1/4 tsp salt
- 1/4 cup sugar
- 1 tsp vanilla
For the pink cream cheese frosting
- 1/4 cup maple syrup
- 1/4 cup greek yogurt
- 1 tsp vanilla
- 1 tsp beet juice (can omit if you don't have and use strawberry juice)
- 1 8oz block cream cheese
Instructions
- Preheat the oven to 350°F.
- Start by finely chopping the strawberries into small pieces., place in a small bowl. In a medium sized bowl combine the egg, milk, melted butter, sugar (sprinkle a little over the fresh strawberries first), and vanilla. Set aside. In a separate bowl, mix the flour and baking powder. Gradually stir the wet ingredients into the dry ingredients.
- Divide the batter evenly into 6 cupcake tins (double the recipe if you'd like 12 cupcakes) and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Once the cupcakes are out of the oven and have cooled, carefully cut a small hole in the center of each, making sure not to cut all the way through. Fill the hole with fresh strawberries.
- For the icing, beat all the ingredients together. To achieve the pink color, add beet juice, adjusting the amount to get your desired shade. If you don't have beet juice, you can use juice from the sugared strawberries instead. This icing recipe makes enough for 12 cupcakes, so you'll have some leftover!
Video
Notes
Per cupcake: 139kcal, 15g CHO, 3g protein, 5g fat, 1g fiber
Cupcake with icing: 187kcal, 19g CHO, 5g protein, 10g fat, 1g fiber
Chickpea Blondies
Chickpea Blondies
These chickpea blondies are the ultimate guilt-free indulgence! Adapted from the amazing Chocolate Covered Katie, I’ve cut back on the sugar, left out the nut butter, and used fewer chocolate chips—while still keeping all the deliciousness. One serving has more protein and less sugar than a bowl of cereal and milk for breakfast! I personally love having them with my morning coffee, but I know my kids would totally prefer them as a breakfast treat, paired with a glass of milk. These blondies are a win for both flavor and nutrition—who knew dessert could be this good for you?
Ingredients
- 1 can LS Chickpeas rinsed and drained
- 1/3 cup Flour
- 1/2 cup Sugar
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1/3 cup Applesauce or mashed banana
- 3 tbsp Oil vegetable
- 1/3 cup Chocolate Chips
Instructions
- Combine all ingredients except for chocolate chips into a blender or food processor. Blend well.
- Stir in chocolate chips.
- Coat an 8×8 brownie pan with cooking spray. Add the mixture.
- Bake at 350 degrees for 30 minutes.
- Cut into 6-12 squares
Notes
Calories: 127kcal
Protein: 2.3g
Fiber: 2.5g
Carbs 20g
Sugar 11g
Fat 5.2g
Chocolate Chocolate Chip High Protein Ice Cream
High Protein Chocolate Chocolate Chip Ice Cream
Who knew cottage cheese and chocolate could be so harmonious?
Ingredients
- 16 oz Cottage Cheese full fat or 2%
- 2 tbsp Cocoa
- 3 tbsp Maple Syrup
- 1 tsp Vanilla
- 1 tbsp chocolate chips
Instructions
- Blend cottage cheese, cocoa and maple syrup until smooth.
- Stir in the chocolate chips
- Add the mixture to a freezer safe container and freeze for 2 hours.
- Note: If frozen for more than 5 hours, let it sit out for 20 minutes unfrozen prior to scooping!
Video
Notes
189kcal
15g protein
19g carbs
1g fiber
7g fat
