Treats, Shakes & Desserts

View recipes for the following healthy Treats, Shakes & Desserts

  • Barbell Blueberry Muffins
  • Bench Press Fudge Brownies
  • Berry Healthy Raspberry Frozen Yogurt Pie
  • Chin Up Orange & Cranberry Cake
  • Cool Down With Cool Pie
  • Crunch It Peanut Butter Cookies
  • Energy Blast Off Fruity Juice
  • Fit To Chew Apricot Granola Bars
  • Jump For It Fibre Shake
  • Maximum Health Mixed Fruit Smoothie Power Mix
  • Power Mix
  • Pump It Up Morning Glory Raisin Bran Muffins
  • Roadrunner Chocolate Cake
  • Super Strawberry Frozen Yogurt Pie
  • Superset Pumpkin Date Snackloaf

 


Barbell Blueberry Muffins

These are no heavyweights . They’re light as a cloud and packed with sweet and tangy blueberries .

1 cup all-purpose flour 250mL ♦ Preheat the oven to 350°F (180°C) .
♦ Spray six large muffin cups with cooking spray and wipe excess off with a paper towel . Set aside .
♦ In large bowl, stir together all-purpose flour, whole wheat flour, sugar, baking powder and lemon peel . Make a well in the centre of the mixture .
♦ In a small bowl, beat the egg whites until foamy .Stir in the buttermilk, applesauce and vanilla .Add buttermilk mixture to the flour mixture and stir just until moistened . Fold in blueberries .
♦ Spoon batter into muffin cups .
♦ Bake for 20 to 30 minutes or until a toothpick inserted in the centre comes out clean .
♦ Cool muffins in muffin cups for 5 minutes . Then remove and cool on a wire rack .
3⁄4 cup whole wheat pastry flour 175mL
3⁄4 cup sugar 175mL
1 tbsp baking powder 15mL
2 tsp finely shredded lemon peel 10mL
2 egg whites 2
1 cup buttermilk 250mL
1⁄3 cup unsweetened applesauce 75mL
1 tsp vanilla 5mL
2 cups fresh or frozen blueberries nonstick cooking spray 500mL
Makes 6 large muffins

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Bench Press Fudge Brownies

Decadent fudge brownies for those times when you need a taste of chocolate . The key is in moderation .

1 1⁄2 cups all-purpose flour 375mL ♦ Preheat the oven to 350°F (180°C) .
♦ Spray 13 x 9-inch (3L) pan with cooking spray and wipe with a paper towel to absorb the excess .
♦ In a large bowl, combine flour, cocoa, sugar, baking powder and salt .
♦ Add remaining ingredients to dry mixture and mix well .
♦ Pour batter into pan evenly .
♦ Bake for 30 minutes or until toothpick comes out clean .
♦ Shift a light dusting of icing sugar on top .
♦ Cool before cutting into bars.
1⁄2 cup unsweetened low fat cocoa powder 125mL
1 1⁄2 cups sugar 375mL
1⁄4 tsp baking powder 1mL
1⁄2 tsp salt 2mL
1⁄3 cup chocolate syrup 75mL
1⁄3 cup light corn syrup 75mL
2⁄3 cup fat-free plain yogurt 150mL
1⁄4 cup egg substitute or 2 egg whites 50mL
1⁄4 cup skim milk 50mL
2 tsp vanilla extract icing sugar butter-flavoured nonstick cooking spray 10mL
Makes 18 servings

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Berry Healthy Raspberry Frozen Yogurt Pie

Smooth and creamy and who doesn’t love raspberries? Use fresh when you can get them and frozen when the season ends . Raspberries are a good source of fibre too!

20 chocolate wafer cookies 20 ♦ Spray 9″ (1L/23cm) pie plate with nonstick cooking spray .
♦ Crush wafer cookies in food processor or use a rolling pin .
♦ Mix with melted margarine .
♦ Press evenly over pie plate .
♦ Let frozen yogurt stand at room temperature for 5 minutes or until soft enough to handle .
♦ In bowl, mix yogurt and slightly thawed raspberry juice .
♦ Spread yogurt mixture over crushed cookies with back of hot spoon .
♦ Freeze for at least 1 hour .
♦ Swirl jam over yogurt mixture before serving.
4 cups low fat frozen vanilla yogurt 1L
2 tbsp melted light margarine 25mL
3⁄4 cup frozen raspberry juice light raspberry jam butter-flavoured nonstick cooking spray 175mL
Makes 8 servings

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Chin Up Orange & Cranberry Cake

These are guaranteed to perk up anyone needing a treat and who enjoys the taste of orange and cranberry . Pack a slice for your lunch or have one with a cup of herbal tea .

1 cup all-purpose flour 250mL ♦ Preheat the oven to 375°F (190°C) .
♦ In a large bowl, cream together margarine and sugar . Beat in egg whites until foamy then add orange juice and rind until well blended .
♦ In another bowl, combine all-purpose and whole wheat flours, cinnamon and mix until well blended . Fold in cranberries .
♦ Pour into nonstick Bundt pan . Bake for 35 to 40 minutes or until cake tester inserted into centre comes out clean .
♦ Let cool on wire rack .
♦ Sprinkle icing sugar over the cake .
1 cup whole wheat flour 250mL
1⁄4 cup light margarine 50mL
1 cup sugar 250mL
3 egg whites 3
1 1/2 cups orange juice 375mL
1 1⁄2 tsp grated orange rind 7mL
1 1⁄2 cups cranberries, fresh or frozen 375mL
1 tsp cinnamon 5mL
1 tsp baking powder 5mL
1 tsp baking soda icing sugar 5mL
Makes 12 servings

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Cool Down With Cool Pie

Whether it’s summer or winter cool down with this lowfat yogurt pie . It combines the taste of chocolate, orange and vanilla yogourt all in one .

20 chocolate wafer cookies 20 ♦ Spray 9″ (1L/23cm) pie plate with nonstick cooking spray .
♦ Crush wafer cookies in food processor or use a rolling pin .
♦ Mix with melted margarine .
♦ Press evenly over pie plate .
♦ Let frozen yogurt stand at room temperature for 5 minutes or until soft enough to handle .
♦ In a bowl, mix yogurt and slightly thawed orange juice .
♦ Spread over crushed cookies with back of hot spoon .
♦ Freeze for at least 1 hour .
♦ Drizzle a little chocolate syrup over pie and return to freezer for 5 to 10 minutes before cutting.
4 cups low fat frozen vanilla yogurt 1L
2 tbsp melted light margarine 25mL
3⁄4 cup slightly thawed orange juice chocolate syrup butter-flavoured nonstick cooking spray 175mL
Makes 8 servings

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Crunch It Peanut Butter Cookies

Have an occasional treat especially if you enjoy peanut butter cookies . These are lower in fat and calories than most . So enjoy them with a glass of cold skim milk .

1⁄4 cup light margarine 50mL ♦ Preheat the oven to 350°F (180°C) .
♦ Spray cookie sheet with cooking spray and wipe with a paper towel to absorb the excess .
♦ In a large bowl, combine margarine, maple syrup, peanut butter, brown sugar, vanilla and egg substitute or egg whites and mix well .
♦ In another bowl, mix together flour, baking soda and salt .
♦ Add flour mixture to the peanut butter mixture and mix well .
♦ Drop teaspoonfuls of dough onto cookie sheet .
♦ Bake 12 minutes or until golden brown .
♦ Cool for 3 minutes on cookie sheet before removing.
1⁄4 cup light maple syrup 50mL
2 tbsp light peanut butter 25mL
1 1⁄2 cups light brown sugar 375mL
2 tsp vanilla extract 10mL
1⁄4 cup egg substitute or 2 egg whites 50mL
2 cups all-purpose flour 500mL
1 tsp baking soda 5mL
1⁄2 tsp salt butter-flavoured nonstick cooking spray 2mL
Makes 18 cookies

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Energy Blast Off Fruity Juice

Put all the ingredients in a blender and blast off to good health and a great start to your day or a power-packed pick me up before workout.

1⁄2 cup pineapple, fresh or canned 125mL ♦ Combine all ingredients in a blender or food processor for 1 to 1 1⁄2 minutes .
♦ Pour into glasses
1⁄2 cup canned mandarin slices 125mL
1 small apple, cored and seedless 1
1 small banana 1
2 tbsp honey or artificial sweetener 25mL
6 ice cubes 6
Makes 2 servings

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Fit To Chew Apricot Granola Bars

So moist, chewy and packed with dried apricots, these bars give you an instant energy blast when you’re cycling, cross-country skiing or hiking .

1 1⁄3 cups rolled oats 325mL ♦ Preheat oven to 350°F (180°C) .
♦ Combine oats, wheat germ, cereal, seeds and apricots in a large bowl .
♦ Melt margarine in small bowl . Stir in remaining ingredients .
♦ Stir wet ingredients into dry mixture and mix well .
♦ Press firmly into a nonstick 9″ ( 2 .5L) square pan .
♦ Bake for 25 to 30 minutes or until golden brown .
♦ Cool completely and cut into bars.
1/2 cup toasted wheat germ 125mL
1⁄2 cup All-Bran Cereal 125mL
1⁄2 cup sunflower seeds 125mL
1⁄2 cup chopped dried apricots 125mL
1⁄4 cup egg substitute or 2 egg whites 50mL
1⁄2 cup lightly packed brown sugar 125mL
1⁄4 cup light margarine 50mL
3 tbsp liquid honey 45mL
1 tsp vanilla 5mL
Makes 16 Bars

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Jump For It Fibre Shake

This breakfast or any time shake is high in fibre designed just for those people who are looking for new ways to get more fibre into their diets . So jump at the idea of drinking your way to feeling better .

1 cup fat-free plain yogurt 250mL ♦ In a blender, combine all ingredients .
♦ Pour in glasses to serve
1 cup skim milk 250mL
1 cup sliced fresh or frozen strawberries 250mL
1 tbsp pure honey 15mL
1⁄2 cup 100% Bran Cereal 125mL
Makes 2 servings

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Power Mix

Go ahead, have a snack especially when it’s our savoury oven-baked Power Mix . Tastes just like that other stuff that comes in a bag . Great to take with you in-line or ice skating .

4 cups Shreddies Cereal 1L ♦ Preheat oven to 300°F (150°C) .
♦ Mix cereal, pretzels and popcorn in large bowl .
♦ Melt margarine, add seasonings and blend well .
♦ Pour over cereal mixture and toss until evenly coated .
♦ Spread mixture evenly on a nonstick baking sheet .
♦ Bake for 25 minutes or until crisp; flipping several times .
♦ Cool and store in airtight container.
1 cup pretzels 250mL
2 cups air-popped popcorn 500mL
1⁄4 cup light margarine 50mL
2 tbsp Worcestershire sauce 25mL
2 tsp garlic powder 10mL
2 tsp onion powder 10mL
Makes 6 cups (1 .5L) (1⁄2 cup servings)

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Pump It Up Morning Glory Raisin Bran Muffins

We can’t think of a better way to start your day than these golden high-fibre muffins .

1 cup boiling water 250mL ♦ Preheat oven to 375°F (190°C).
♦ In a medium bowl, add cereal, raisins and margarine . Pour boiling water over top of mixture .
♦ Stir until margarine melts . Set aside to cool .
♦ Add egg, milk and honey; mix well .
♦ In another bowl, mix remaining dry ingredients .
♦ Stir cereal mixture into dry ingredients, combine just until moistened .
♦ Spray nonstick muffin tin with cooking spray and wipe with a paper towel to absorb the excess .
♦ Spoon mixture into muffin cups, generously filling each to the top .
♦ Bake for 20 to 25 minutes or until toothpick comes out clean .
♦ Cool on wire rack and store in airtight container . Freeze if desired.
1 egg 1
1 1⁄2 cups 100% Bran Cereal 375mL
1⁄2 cup raisins 125mL
1⁄3 cup light margarine 75mL
1 cup skim milk 250mL
1⁄3 cup liquid honey 75mL
1 cup all-purpose flour 250mL
1 cup whole wheat flour 250mL
1 tbsp baking powder 15mL
1 tbsp cinnamon 15mL
1⁄2 tsp salt butter-flavoured nonstick cooking spray 2mL
Makes 12 large muffins

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Roadrunner Chocolate Cake

You’ll be speeding down the highway with this yummy treat . Serve it with an extra bit of fuel—low-fat frozen yogurt .

1 1⁄2 cups all-purpose flour 375mL ♦ Preheat the oven to 350°F (180°C) .
♦ Spray a Bundt pan with cooking spray and wipe with a paper towel to absorb the excess .
♦ In a large, combine flour, baking powder, salt and cocoa and mix well .
♦ In a small bowl, whip egg substitute or egg whites until foamy . Stir in sugar, milk and vanilla . Mix well .
♦ Add wet mixture to dry mixture and combine using a hand mixer . Pour batter into pan .
♦ Bake for 20 to 30 minutes or until cake tester comes out clean .
♦ Cool on wire rack .
♦ Remove cake from pan and lightly dust with icing sugar on top.
1⁄2 tsp baking powder 2mL
1⁄2 tsp salt 2mL
1⁄2 cup unsweetened light cocoa powder 125mL
2 cups sugar 500mL
1⁄2 cup skim milk 125mL
1 cup egg substitute or 8 egg whites 250mL
2 tsp vanilla extract icing sugar butter-flavoured nonstick cooking spray 10mL
Makes 12 servings

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Super Strawberry Frozen Yogurt Pie

For the strawberry fan in your life, this pie is a sure people pleaser but light .

20 chocolate wafer cookies 20 ♦ Spray 9″ (1L/23cm) pie plate with nonstick cooking spray .
♦ Crush wafer cookies in food processor or use a rolling pin .
♦ Mix with melted margarine .
♦ Press evenly over pie plate .
♦ Let frozen yogurt stand at room temperature for 5 minutes or until soft enough to handle .
♦ In bowl, gently swirl jam with yogurt .
♦ Spread yogurt mixture over crushed cookies with hot spoon and garnish with sliced strawberries .
♦ Freeze for at least 1 hour.
4 cups low-fat frozen vanilla yogurt 1L
2 tbsp melted light margarine 25mL
1⁄2 cup light strawberry jam 125mL
1⁄2 cup sliced strawberries butter flavoured nonstick cooking spray 125mL
Makes 8 servings

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Superset Pumpkin Date Snackloaf

The one-two punch of pumpkin and dates . Two good for you foods in one moist snack . Perfect for school lunches, picnics or pack in a container to have after your workout .

3⁄4 cup boiling water 175mL ♦ Preheat oven to 350°F (180°C) .
♦ Mix together Bran Cereal, light margarine and dates .
♦ Pour boiling water over the cereal and stir until margarine melts . Let cool .
♦ Stir in egg substitute or whites and pumpkin until smooth .
♦ In another bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt .
♦ Stir cereal mixture into the dry ingredients and combine just until moistened .
♦ Pour into loaf pan and bake for 40 to 50 minutes or until toothpick comes out clean .
♦ Cool in the pan for 10 minutes, remove and cool completely before slicing.
1 1⁄2 cup 100% Bran Cereal 375mL
1⁄3 cup chopped dates 75mL
1⁄3 cup light margarine 75mL
1/4 cup egg substitute or 2 egg whites 50mL
1-14oz can pumpkin 398mL
2 cups all-purpose flour 500mL
1⁄2 cup sugar 125mL
1 tbsp baking powder 15mL
1 tsp baking soda 5mL
2 tsp cinnamon 10mL
2 tsp ground ginger 10mL
1⁄2 tsp salt 2mL
Makes 8 slices

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