Did you know white chocolate isn’t really “chocolate” at all? It contains only the fat from the cocoa bean and other non-chocolate ingredients. When choosing white chocolate for this recipe, find chips, chunks or baking bars that contain only cocoa butter as the “fat” ingredient. Ghirardelli is one brand that has cocoa butter for a better chocolate flavor.
These sour cream vanilla pancakes are the perfect choice for Mother’s Day breakfast in bed. You all know by now that breakfast is my favorite meal of the day and I can guarantee these are the lightest, fluffiest pancakes imaginable – like eating clouds!
Just a quick note: ideally, you want to separate the eggs ahead of time so that they can come to room temperature (takes about 30 minutes or so), but if you forget and want to make this spontaneously with cold, separated eggs, it will still work just fine.
Tell me in the comments: What’s your favorite healthy topping for pancakes?
Makes 4 servings
4 large eggs
1 cup all-purpose flour
2 packets SweetLeaf SteviaPlus
1 ½ teaspoons baking powder
½ teaspoon powdered vanilla
¼ teaspoon salt
2/3 cup sour cream
6 tablespoons milk
Nonstick spray or butter for the griddle
Toppings of your choice
Separate the eggs, placing the yolks in a small bowl and the white in a large one. Preheat griddle.
Combine the flour, SteviaPlus, baking powder, vanilla powder, and salt in a medium-large bowl. In a separate bowl, beat together the sour cream milk, and egg yolks until smooth. Add this mixture to the dry ingredients, and stir until thoroughly combined.
Beat the egg whites until they form soft peaks, then slide the beaten whites into the batter. Use a rubber spatula in a circular motion from the bottom of the bowl to fold everything together. The mixture should be fairly – but not perfectly uniform.
Spray the hot griddle with nonstick spray, and if desired, melt in a little butter. Scoop up large spoonfuls of the fluffy batter and place on the hot griddle. Fry the pancakes on each side for about 3 to 4 minutes, or until light golden brown. (Turn only once or they could become tough.)
Serve hot, with toppings(s) of your choice.
Total Fat 13.8g
Saturated Fat 6.9
Total Carbohydrates 27.9g
Mother’s Day is coming up soon. Treat the most important woman in your life to a healthy homemade lunch that includes this fresh, seasonal strawberry avocado salad with blackberry balsamic dressing. Add cold shredded chicken or a side of baked fish and you have a delicious, light and healthy meal that will give you enough energy to tackle a few hours of power shopping or leave you feeling fit for a relaxing afternoon at the spa.
Tell me in the comments: What are you doing for Mother’s Day?
Makes 2 servings with some dressing leftover
1/2 cup fresh or frozen (thawed) blackberries
1/4 cup extra virgin olive oil
1/8 cup balsamic vinegar
1/8 cup lemon juice
1/2 tablespoon garlic
3 packets Stevia In The Raw®
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
6 cups packed, fresh baby spinach
2 cups packed, bite-sized radicchio pieces
1 pint strawberries rinsed, hulled and sliced
1 avocado, diced
4 ounces crumbled gorgonzola or blue cheese
1/4 cup chopped walnuts
half a small red onion, thinly sliced
Combine the first 9 ingredients in blender and pulse until smooth. Refrigerate at least one hour, or overnight. Shake or stir the salad dressing just prior to serving.
Combine the remaining ingredients and toss with enough salad dressing to lightly coat ingredients. Serve immediately.
Total Fat: 9g
Saturated Fat: 21g
Dietary Fiber: 12g
Moist and chewy without being a calorie bomb, this low-cal cocoa brownie recipe will be a hit at your next party. Since you’re only substituting half the sugar for a no-calorie sweetener you still get a fudgy,chocolate-y brownie but without nearly as many calories as in traditional recipes.
Makes 1 dozen brownies
1/2 cup unsalted butter, melted
1/2 cup sugar
1/2 cup Stevia In The Raw or the equivalent of your favorite sweetener
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
1/3 cup Dutch cocoa powder
1 cup chopped walnuts nuts (optional)
Preheat oven to 350 degrees F. Grease an 8-inch baking pan and set aside. In a large bowl, beat together the melted butter, sugar and Stevia in the Raw. Add flour and baking powder and mix well to combine. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, cocoa powder and walnuts. Mix well and pour batter into prepared baking pan. Bake for 20 minutes. Cool for 10 minutes in the pan, then cut into 12 squares.
Saturated Fat 7g
Dietary fiber 2g
These crunchy, fruity treats are a great choice if you like crispy cookies. Not as sweet as a sugar cookie, they are especially good paired with coffee in the morning or lightly drizzled with melted chocolate for dessert. Wrap up half a dozen in pretty cellophane for a homemade Christmas gift.
Makes 3 dozen cookies; Serving is 2 cookies
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger (or cinnamon)
2 large eggs, at room temperature
1/3 cup sugar
1/3 cup Stevia In The Raw® Bakers Bag, or the equivalent of your favorite sweetener
2/3 cup shelled pistachios
2/3 cup dried cherries (tart or sweet), coarsely chopped
Preheat the oven to 350° F. Line a baking sheet with baking parchment.
In a small bowl, combine the flour, baking powder, baking soda, salt, and ginger (or cinnamon). In a medium-sized mixing bowl, use a hand-held mixer on medium speed to beat the eggs with the sugar for 3 minutes. Add the stevia and beat for 30 seconds. Using the lowest speed, mix in the dry ingredients until the dough looks moist. Finish mixing the dough by hand. Mix in the nuts and cherries. The dough will be thick and sticky.
Shape half the dough into a rough log about 8 inches long and place it on one side of the baking sheet, moistening your hands lightly with cold water to help smooth and shape it. Shape the dough into a rectangular, flat 9-inch by 3-inch strip. Repeat, shaping the remaining dough on the other side of the baking sheet.
Bake the biscotti for 16 minutes, or until the logs are rounded on top and golden with slight browning along the sides. Remove and cool the biscotti on the baking sheet for 10 minutes. Remove to a cutting board and cut each log diagonally into ½-inch slices. Return the slices to the lined baking sheet, arranging them in rows with the edges touching. Bake for 8 minutes, or until the biscotti are lightly colored and feel dry to the touch. Cool the biscotti on baking racks. These biscotti keep in an airtight container, for up to 2 weeks.
Dietary fiber: 1g