Shortcut Snicker doodles

Shortcut Snicker Doodles 

What You'll Need:

• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1 (18-1/4-ounce) package sugar-free white cake mix
• 1 stick margarine, melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

What To Do:

1. Preheat oven to 350 degrees F. In a small bowl, mix together sugar and cinnamon; set aside.
2. In a large bowl, mix together cake mix, margarine, egg, vanilla and almond extracts with a spoon until dough forms. (Some dry mix will remain.) Shape dough into 1-inch balls.
3. Roll balls in sugar mixture, then place about 2 inches apart on ungreased baking sheets.
4. Bake 10 to 12 minutes, or until set. Remove from baking sheets to cooling racks.

Nutritional Information

Servings Per Recipe: 42

• Amount Per Serving % Daily Value *
• Calories 111
• Calories from Fat 35
• Total Fat 3.9g 6 %
• Saturated Fat 1.3g 7 %
• Trans Fat 0.0g 0 %
• Protein 1.6g 3 %

• Amount Per Serving % Daily Value *
• Cholesterol 4.4mg 1 %
• Sodium 262mg 11 %
• Total Carbohydrates 25g 8 %
• Dietary Fiber 0.8g 3 %
• Sugars 0.0g 0 %

• 

  
  
  After Gastric Bypass 175 pounds... need to lose more

  
  

  
  

  
  

  Do you need to sell your bigger clothing? 

  I buy clothing!

  
  Contact me:

  lisathefashionista@gmail.com

  or send me a message on FACEBOOK: 

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Orange Dream Angel Cake 

Orange Dream Angel Cake 

What You'll Need:

• 1 (10-inch) prepared angel food cake, cut into 15 slices
• 1 (.3-ounce) package sugar-free orange gelatin
• 3/4 cup boiling water
• 1/2 cup cold water
• 1 (1-ounce) package sugar-free instant vanilla pudding mix
• 1 1/2 cup fat-free milk
• 2 teaspoons orange zest
• 1 (8-ounce) container fat-free frozen whipped topping, thawed
• 1 orange, cut into slices for garnish

What To Do:

1. In a 9- x 13-inch baking dish, arrange cake slices.
2. In a medium bowl, dissolve gelatin in boiling water and stir in cold water. Slowly pour over cake, then refrigerate 1 hour.
3. In a large bowl, whisk vanilla pudding mix and milk until thickened. Stir in orange zest and whipped topping. Evenly spread over cake.
4. Cover and refrigerate 1 hour, or until ready to serve. Garnish with orange slices.

Nutritional Information

Servings Per Recipe: 15

• Amount Per Serving % Daily Value *
• Calories 94
• Calories from Fat 1.6
• Total Fat 0.2g 0 %
• Saturated Fat 0.0g 0 %
• Trans Fat 0.0g 0 %
• Protein 2.3g 5 %

• Amount Per Serving % Daily Value *
• Cholesterol 0.5mg 0 %
• Sodium 236mg 10 %
• Total Carbohydrates 19g 6 %
• Dietary Fiber 0.5g 2 %
• Sugars 3.7g 0 %

• 

  
  
  After Gastric Bypass 175 pounds... need to lose more

  
  

  
  

  
  

  Do you need to sell your bigger clothing? 

  I buy clothing!

  
  Contact me:

  lisathefashionista@gmail.com

  or send me a message on FACEBOOK: 

  MESSAGE ME!

  Do you need to buy clothing at a discounted price?

  Go to my ebay Store! P

Ebay Store

Fruity Shortbread Pie

What You'll Need:

• 1 1/4 cup sugar-free shortbread cookie crumbs ( you can buy the sugar free Shortbread cookies) or there is a buy and bake cookies.. in the dairy section.
• 1/4 cup margarine, light
• 1 (8-ounce) container fat-free sour cream
• 2 tablespoons granulated Splenda
• 2 cups assorted fresh fruit (such as sliced strawberries, peaches, bananas, apples, or blueberries)

You can use the fruit you like.. For example I leave out Peaches and Apples) 

What To Do:

1. Preheat oven to 325 degrees F.
    
2. In a small bowl, combine shortbread cookie crumbs with melted butter. Press the mixture firmly into a 9-inch pie place and bake about 6 minutes, or until golden. Remove from oven and cool completely before filling.
    
3. In a small bowl, mix together sour cream and Splenda. Spread on bottom of pie crust. Arrange fresh fruit on top.
    
4. Chill until ready to serve. Cut into 8 wedges.

Nutritional Information

Servings Per Recipe: 8

• Amount Per Serving % Daily Value *
• Calories 164
• Calories from Fat 71
• Total Fat 7.9g 12 %
• Saturated Fat 2.0g 10 %
• Me before Gastric RNY Bypass 340 pounds
  
  
  

  
  
  After Gastric Bypass 175 pounds... need to lose more

  
  

  
  

  
  

  Do you need to sell your bigger clothing? 

  I buy clothing!

  
  Contact me:

  lisathefashionista@gmail.com

  or send me a message on FACEBOOK: 

  MESSAGE ME!

  
  Do you need to buy clothing at a discounted price?

  Go to my ebay Store!

  
  
  Ebay Store

* P

Monkey Mug Cake... and 7G Protein!

Monkey Mug Cake
Need something sweet? Quick easy and low sugar!!!! Protein is 7 G

What You'll Need:

• 3 tablespoons flour
• 1/8 teaspoon baking powder
• 1/2 teaspoon sugar substitute
• 2 tablespoons mashed ripe banana
• 2 tablespoons liquid egg substitute
• 1/4 teaspoon vanilla extract
• 1 tablespoon + 2 teaspoons water
•  
• TOPPING
• 1 tablespoon chopped walnuts
• 1 teaspoon brown sugar
• 1/8 teaspoon ground cinnamon
• 1 teaspoon soft margarine

What To Do:

1. Coat a 10-ounce microwaveable mug with cooking spray.
2. In a small bowl, combine flour, baking powder, and sugar substitute. Add banana, egg substitute, vanilla, and water; mix until smooth. Spoon into mug.
3. In a small bowl, mix remaining ingredients and sprinkle on top of batter.
4. Microwave 60-65 seconds, or until set in center. Let cool 3-5 minutes, then enjoy.

Nutritional Information

Servings Per Recipe: 1

• Amount Per Serving % Daily Value *
• Calories 198
• Calories from Fat 55
• Total Fat 6.1g 9 %
• Saturated Fat 0.7g 3 %
• Trans Fat 0.0g 0 %
• Protein 7.1g 14 %

• Amount Per Serving % Daily Value *
• Cholesterol 0.0mg 0 %
• Sodium 165mg 7 %
• Total Carbohydrates 29g 10 %
• Dietary Fiber 2.0g 8 %
• Sugars 7.4g 

Me before Gastric RNY Bypass 340 pounds

After Gastric Bypass 175 pounds... need to lose more

Do you need to sell your bigger clothing? 

I buy clothing!

Contact me:

lisathefashionista@gmail.com

or send me a message on FACEBOOK: 

MESSAGE ME!

Do you need to buy clothing at a discounted price?

Go to my ebay Store!

Ebay Store

Pink Velvet Truffles

Pink Velvet Truffles

These are awesome and perfect for a baby shower or come October great for Breast Cancer Awareness!

1 (8-ounce) container strawberry cream cheese
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 (11-ounce) package white baking chips.. Sugar free chips can be purchased.. I get mine out the super Walmart
1/2 cup red, white, and pink non-pareills

What To Do:

In a large bowl, beat cream cheese and vanilla until creamy. Gradually beat in confectioners' sugar until thoroughly combined.

In a medium microwave-safe bowl, microwave baking chips 60 to 90 seconds, or until melted and smooth, stirring occasionally. Add melted chips to cream cheese mixture and stir until thoroughly combined. Refrigerate 1 hour.

Shape into 1-inch balls, roll in non-pareills, and place on wax paper-lined platter. Refrigerate at least 1 hour, or until firm.

This is before Gastric Bypass: 340 pounds

After Gastric Bypass 175 pounds... need to lose more




Do you need to sell your bigger clothing? 
I buy clothing!

Contact me:
lisathefashionista@gmail.com
or send me a message on FACEBOOK: 
MESSAGE ME!

Do you need to buy clothing at a discounted price?
Go to my ebay Store!

Ebay Store

Low Sugar Peanut Butter Lava Cupcakes

Peanut Butter Lava Cupcakes

What You'll Need:

• 1 tablespoon creamy peanut butter (regular, not reduced-fat or natural)
• 1/3 cup milk chocolate chips
• 1/4 cup liquid egg
• 2 tablespoons water
• 2 tablespoons canola oil
• 1/4 cup granulated Splenda
• 1/4 teaspoon baking powder
• 1/4 teaspoon vanilla
• 1/2 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder

What To Do:

1. In a small microwaveable bowl, combine peanut butter and chocolate. Microwave on 30 percent power for 1-1/2 to 2 minutes or until melted and smooth, stirring halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking every 5 to 10 minutes. (This could take from 10 to 25 minutes.) Mixture will set up quickly at the end so watch carefully. Use 2 spoons to drop mixture into 6 mounds on a wax paper-lined baking sheet, using about 2 teaspoons of mixture for each; return to the refrigerator until ready to use.
    
2. Preheat oven to 350 degrees F. Coat 6 muffin cup tins with cooking spray; set aside. In a bowl, whisk together egg, water, oil, Splenda, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin tin. Place a chilled peanut butter mound in center of chocolate batter in each muffin tin. Spoon remaining batter over peanut butter mounds.
    
3. Bake 12 to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on wire rack for 5 minutes. Run a sharp knife around edge of each cupcake. Invert cupcakes onto serving plates. Serve immediately.

Nutritional Information

Servings Per Recipe: 6

• Amount Per Serving % Daily Value *
• Calories 114
• Calories from Fat 62
• Total Fat 6.8g 11 %
• Saturated Fat 1.1g 5 %
• Trans Fat 0.0g 0 %
• Protein 3.4g 7 %

• Amount Per Serving % Daily Value *
• Cholesterol 0.2mg 0 %
• Sodium 54mg 2 %
• Total Carbohydrates 11g 4 %
• Dietary Fiber 1.4g 6 %
• Sugars 1.3g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

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