Diet Recipes Blog

Raspberry Sorbet recipe - 174 calories

Ingredients:
500 g raspberries
6 tablespoons creme de cassis or creme de cacao
95 g caster sugar
1 small lemon, juice of
95 ml water

Preparation:
1. Place the sugar and water in a pot and heat until the sugar dissolves (usually before the water starts boiling).
2. Do not stir, but instead set the mixture aside to cool and then place in the refrigerator until it is completely cold.
3. Mix the cold syrup with the raspberries and creme de cassis or creme de cacao in a food processor or blender.
4. Whiz until smooth and then (if desired) push through a sieve to remove the berry seeds (if you like a little crunch in your sorbet, you can leave the seeds in).
5. Freeze the mixture in an ice cream maker.
6. If you don’t have an ice cream maker, you can also do it by hand, by stirring the frozen edges into the center every hour or so until it is nearly frozen.

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Pineapple Salsa recipe - 85 calories

Ingredients:
1 (500 ml) can pineapple chunks, drained or 1/2 pineapple, peeled
1 red pepper
1/2 cup finely chopped coriander (cilantro)
1/2 red onion
2 teaspoons olive oil
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt

Preparation:
1. Chop the pineapple into small pieces to measure a total of 2 cups.
2. Core and seed the red pepper, then chop into small pieces (the same size as the pineapple pieces).
3. Finely chop the onion and coriander/cilantro.
4. Place all in a bowl.
5. Stir in the olive oil, lime juice and salt.
6. Refrigerate or serve right away (goes great with burgers, chicken, steaks or pork).

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Strawberries with Cream Cheese Dessert recipe - 125 calories

Ingredients:
2 lbs fresh strawberries (medium to large work best)
2 (3 ounce) packages cream cheese, softened
1/4 cup powdered sugar (or to taste)
4 ounces sour cream
1/4 teaspoon vanilla extract
2 tablespoons of grated semisweet chocolate (optional)
1/8 teaspoon almond extract (optional)
blueberries, for garnish (optional)

Preparation:
1. Wash the strawberries.
2. Cut out a small hole/core at the top of each strawberry (where the cream will sit).
3. In a bowl, blend the cream cheese, sour cream, powdered sugar, vanilla extract and almond extract (if using) on medium speed until light and fluffy.
4. Optional: Fold 2 tablespoons of grated chocolate into the cream mixture.
5. Spoon the mixture into a decorating bag (or use a large zip lock bag, cutting avery small piece off one of the bottom corners to use as the decorating tip).
6. Squeeze the cream mixture into the holes/cores of the strawberries.
7. Top each strawberry off with a blueberry (optional).
8. Chill for at least an hour before serving.

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Lemon Squares recipe - 138 calories

Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup powdered sugar
1 cup chilled unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
4 large eggs
2 cups sugar
1/2 cup fresh lemon juice
powdered sugar

Preparation:
1. Preheat the oven to 350° F.
2. Butter a 13×9x2-inch baking pan.
3. In a food processor, combine 2 cups flour, 1/2 cup powdered sugar, the butter pieces and the coconut.
4. Process until moist clumps form.
5. Press onto the bottom of the prepared pan.
6. Bake for about 20 minutes (until the edges are golden).
7. In a large bowl, whisk together the eggs, 2 cups sugar, baking powder, lemon juice and the remaining 1/4 cup flour until well blended.
8. Pour over the hot crust.
9. Bake for about 25 minutes (until the topping is set and light brown).
10. Cool in the pan on a wire rack.
11. Cut into squares and dust tops with powdered sugar.

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Strawberry, Orange and Banana Frappe recipe - 131 calories

Ingredients:
2 cups strawberries
2 medium ripe bananas
2 cups orange juice
1 1/3 cups water

Preparation:
1. In a food processor, process the hulled strawberries until very finely chopped.
2. Whiz in the peeled bananas; scrape down the sides.
3. Add the orange juice, and then (with the motor running) slowly pour in the water.
4. Serve with ice cubes and garnish with a strawberry (optional).

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Rum Melon Balls recipe - 131 calories

Ingredients:
3 cups watermelon balls
2 cups honeydew balls
2 cups cantaloupe balls
1 cup light rum
3 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 teaspoon lemon juice

Preparation:
1. Place the melon balls in a large bowl.
2. Dissolve the sugar in the rum and add the lemon juice.
3. Pour the liquid mixture over the melon balls and toss lightly to coat.
4. Sprinkle with lemon and lime zest.
5. Place in the refrigerator for about one hour before serving.
6. Toss again slightly before serving.

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Blackberry Sorbet recipe - 200 calories

Ingredients:
3 cups blackberries
1/4 cup sugar
1/4 cup corn syrup
1 tablespoon fresh lime juice
1/2 cup water
3 tablespoons blackberry liqueur (optional)

Preparation:
1. In a small saucepan, combine the corn syrup, water and sugar; place the pan over medium heat and stir until the sugar dissolves.
2. Increase the heat and boil (without stirring) for about 1 minute.
3. Turn off the heat and let the mixture completely cool.
4. Place the blackberries, sugar syrup, lime juice and liqueur (if using) in a blender; process until smooth.
5. If desired, pour the puree through a strainer to remove the seeds.
6. Cover and refrigerate until cold.
7. Stir the chilled blueberry puree, then freeze it (in batches, if necessary) in your ice cream maker following the manufacturer’s instructions.
8. When finished, the sorbet will be soft but ready to eat. For a firmer sorbet, transfer the mixture to a freezer container and freeze for several hours.

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Blueberry Buttermilk Oatmeal Pancakes recipe - 147 calories

Ingredients:
1 1/2-2 cups blueberries (fresh or frozen)
2 cups buttermilk
1 1/4 cups oatmeal
2 eggs, beaten
1/4 cup butter, melted
1 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar

Preparation:
1. In a bowl, mix the oatmeal and buttermilk. Add the eggs.
2. In a separate bowl, combine the dry ingredients.
3. Add the dry ingredients to the oatmeal mixture.
4. Stir in the butter.
5. Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
6. Cook on a hot greased griddle until bubbles show through.
7. Flip and cook the pancakes on the other side until golden brown.

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Easy Pineapple Cake recipe - 165 calories

Ingredients:

For the cake
1 (20 ounce) can crushed pineapple, undrained
2 cups flour
1 teaspoon baking soda
2 cups sugar
1 teaspoon vanilla

For the glaze
2 tablespoons pineapple juice
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla

Preparation:
1. In a bowl, combine the flour, baking soda, sugar and vanilla.
2. Gently mix in the undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
3. Pour into a greased and floured 9×13 pan.
4. Bake at 350 degrees F for about 35-40 minutes (until the center is set). Let cool for 5-6 minutes.
5. To make the frosting: In a separate bowl, combine the pineapple juice, milk, powdered sugar and vanilla. If the mixture is too thick, add a little more milk.
6. Pour the glaze over the hot cake.

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Mosaic Fruit Roll Ups recipe - 125 calories

Ingredients:
2 large flour tortillas
1 cup strawberries, diced
1 cup peaches, sliced
3 kiwi, peeled and sliced
3 ounces strawberry cream cheese
icing sugar (optional)
mint sprig (optional)

Preparation:
1. Spread the cream cheese on the white surface of each tortilla.
2. Arrange the kiwi slices over the top 2/3 of the tortilla, leaving the bottom 1/3 with cream cheese only.
3. Top the kiwi with a layer of peach slices and then diced strawberries.
4. Roll the tortilla toward the end that’s only covered with cream cheese.
5. Chill for 10-15 minutes.
6. Slice each tortilla roll into 8 slices each.
7. Garnish with icing sugar and mint sprigs (if desired) and serve.

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