Cream Cheese Carrot Cake Muffins

Who doesn't like dessert for breakfast!?! These muffins are sweet enough to entice you to take a second, while not overly powerful like an extravagant dessert. Be generous when adding the cream cheese filling as this adds the extra boost of flavor. Feel free to add chopped walnuts or sprinkle sugar and cinnamon on top before baking.

Ingredients:

2 1/4 cups all-purpose flour - do NOT substitute whole-wheat flour...I tried this and it failed!

1/2 cup Splenda

1/4 cup brown sugar, firmly packed

1 1/2 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp ground ginger

3/4 tsp salt

2 large eggs

3/4 cup water

1/3 cup vegetable oil

1 1/2 cups grated carrot (use food processor or cheese grater)

Filling:

8 oz. fat free cream cheese

1/4 cup Splenda

1 tsp vanilla

1. Preheat oven to 400 degrees F. Grease a 12 muffin pan or line with muffin cups.

2. To make the filling, mix the sugar with softened cream cheese. Set aside.

3. Mix the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl. Mix well. Add eggs, water, and oil and mix. Fold in the grated carrot, stirring to combine.

4. Using a large spoon, cover the bottom of the muffin cup (about 1/4 inch). Then dollop a HEAPING tablespoon of filling (be generous!). Last, cover with enough batter to fill the muffin cup. Optional: lightly dust muffins with a mixture of cinnamon and granulated sugar before baking.

5. Bake muffins for approximately 15-20 minutes, or until the edges begin turning brown. The tops of the muffins will feel firm to the touch.

6. Remove muffins and transfer them to a cooling rack. Wait 10 minutes before serving as the center will be quite hot.

Note: this recipe makes 15 cupcakes.

Nutrient Analysis:

Yield: 15 muffins

Serving: 1 muffin

Calories: 150

Protein: 5 g

Fat: 5.8 g

Carbohydrate: 19 g

No Bake Oatmeal Chocolate Cookies

These cookies are quick, easy, gluten free and a great source of whole grains! The oatmeal provides soluble fiber and good carbohydrates which help keep your blood glucose in check while the peanut butter adds protein. However we cannot forget about the sugar and butter....well this is why these cookies are for dessert! I substituted all the sugar for Splenda, but do not substitute applesauce for the butter - I tried this with half of the recipe and it fatally bombed! However, feel free to be creative and make changes: add craisins, mini-chocolate chips or white chocolate chips, even try adding additional sources of fiber such as All-Bran buds.

Ingredients:
2 cups sugar (1 cup sugar, 1 cup Splenda)
1/4 cup cocoa
1 stick butter
1/2 cup milk
2 tsp vanilla
3 cups quick-cooking oatmeal
1/2 cup peanut butter (crunchy or smooth)

1. Combine sugar, cocoa, butter and milk in a saucepan. Bring to a boil for one full minute stirring continuously. Remove from heat.
2. In a separate bowl, combine oatmeal, peanut butter and vanilla. Stir in the sugar mixture and mix. Let cool for 5 minutes.
3. Drop by spoonful onto wax paper. Let cool for at least 30 minutes and then refrigerate. This is excellent with a glass of milk!

Nutrient Analysis: 36 cookies

Calories: 118

Protein: 4 g

Fat: 5 g

Carbohydrates: 15 g

Fiber: 2 g

Pizza Dip

This recipe is a keeper! My roommate and I almost ate the entire thing in one sitting! oops....the secret is out. This is an excellent appetizer for one of those "everyone bring a dish to pass" parties. Be creative with extra toppings such as adding baby pepperoni, red pepper flakes, or chopped mushrooms which will additional flavor. Serve with chunks of Italian or french bread, fresh vegetable dippers, or chips.

Ingredients:

1 8oz package fat free cream cheese, softened

1 tbsp Italian seasoning
1 cup low fat Mozzarella cheese, shredded
3/4 cup Parmesan cheese
1 8oz. can pizza sauce
2 tbsp green pepper, chopped (optional)
2 tbsp green onions, chopped (optional)

1. Preheat oven to 350 degrees.
2. Combine cream cheese and Italian seasoning, spread onto an 8" pie pan or small baking dish.
3. In a small bowl, combine mozzarella and Parmesan. Sprinkle half the mixture on top of the cream cheese. Spread the pizza sauce over the cheese mixture, then cover with the remaining cheese mixture. Top with the bell pepper and green onions.
4. Bake for 15-18 minutes, or until the top cheese begins turning brown. Let cool for 2-3 minutes before serving. This recipe re-heats well.

Nutrition Information: Serves 8 (approximately 1/2 cup each)

Calories: 130

Protein: 12 g

Fat: 6 g

Carbohydrate: 6 g

Calcium: 315 mg

Sodium: 435 mg