Mini-Caramel Cream Cakes

Ok, so I'm not into recipe plagiarism so in the interest of FULL disclosure I'll say this is a total Hungry Girl knock-off. Not that there was anything wrong with HG's version but...it wasn't exactly WLS-friendly. I mean...who could eat that whole thing??? Well maybe some can. But for a good many of us it is a stretch.

Plus adapting this was SO easy, I hesitate to even call it a recipe. But here goes.

Mini-Caramel Cream Cakes

Ingredients

8 mini-caramel rice cakes (the kind I used had a serving size of 15 for 60 calories, 4g carbs so for what I used was just over 30 calories!)

2 tbsp whipped cream (I used Fit & Active fat-free whipped topping)

A few shakes of cinnamon

Optional: a little bit of kosher salt (I'll explain in a moment)

Step One:

Mix whipped topping with cinnamon in a cup. How much you mix depends on how much you like cinnamon. Don't like cinnamon? You can omit it and instead add some unsweetened cocoa powder or even PB2 and I bet this would still be AWESOME!

Line up 4 of your 8 cakes on a plate. Top each with 1/2 tbsp of the whippage.

NOW...if you're into bariatric piety you can simply top them at this point BUT if you, like me, have a slight naughty streak...add just a few crystals of kosher salt before topping with the other mini-caramel cake. TRUST ME on this one...it is soooo worth it.

Now, pop them in the freezer for about 20-30 minutes or so (or until they are firm but not a block of ice) and you come out with a bite size, crunchy, hella-satisfying dessert that is WELL below 100 calories.

Thank you Hungry Girl for the inspiration!

Protein Caramel Apple Salad

Oh Foodies...how I can't wait to move and have a more spacious kitchen so that extension cord is no longer in my food shots!!!



So...it's almost two weeks into the new year. Let's talk sensible sweets, shall we?

I don't know about you but there comes a time, especially after holidays filled with rich food and lots of treats, that I get this strong and instinctual desire for cleaner food.

Such is the case now. I originally made this as a knock-off of something I found at the salad bar at Ruby Tuesday's. But, as some of you may know, I am prone to "very special" blood sugar moments if I have too many of any kind of carbs partying on my plate (or in my bowl, as it were), so I had to figure out a way to anchor this goodness with some protein!

I'm going to give you two versions of this recipe: a "just for me" version that will yield about 2-3 small servings and a "shareable" version that will yield 3-4 normal-sized portions. For newbies and those who just want to give it a whirl, go with the former. If you have a family who might be interested, go with the bigger recipe!

Nik's Protein Caramel Apple Salad

"Just for Me" Version:

1/2 a sweet apple, diced however small you want it (I used a Pink Lady)
1/2 a tart apple, diced however small you want it
1/2 a just ripe banana, cut into half-circle shapes
1/4 c. unflavored Greek yogurt
1 heaping tablespoon vanilla protein powder
1 tbsp sugar-free caramel syrup
1 tbsp no-calorie sweetener
1/8 tsp cinnamon
1/4 tsp lemon juice
1 heaping tablespoon whatever nuts you like (I used sliced almonds, but walnut pieces might also be nice)

"Shareable Version"

1 whole sweet apple, diced
1 whole tart apple, diced
1 whole ripe banana, sliced into half-circles
6 oz. container unflavored Greek yogurt
1 scoop vanilla protein powder
3 tbsp sugar-free caramel syrup
2 tbsp no-calorie sweetener
1/8 tsp cinnamon
1/2 tsp lemon juice
1 oz. whatever nuts you like

Directions:

Combine apples and bananas in a large bowl.

In a separate bowl, combine protein powder and caramel syrup until a paste forms (if it's too dry, add a tiny bit more syrup but the paste is important so you don't get protein powder chunks in your final product).

To that, add your yogurt, sweetener, lemon juice and cinnamon.

Add to apple/banana mixture and toss lightly. Refrigerate until ready to use.

If desired, toast nuts in a dry pan for about 2 minutes before adding to the top of your salad.

This is especially good if you make it the night before. The flavors really set in and it is GOOD!

What are you guys eating to recover from the holidays?