Are you getting sick of frozen yogurt recipes?

Good. Me neither.

In fact, I can’t seem to curb a near constant craving for the tangy, slightly sweet, and perfectly creamy frozen deliciousness. Without my trusty ice cream machine I’d be shelling out quite a bit of dough at the BerryLine location that is within walking distance of our apartment.  I can say write with a high degree of certainty that you will see many homemade frozen yogurt recipes over the next few months on Healthy Food For Living.

Ok, now for this batch of Blueberry-Vanilla Fro-Yo…

Not quite as tart as the previous frozen yogurts posted on my blog, this fro yo is absolutely bursting with fresh blueberry flavor. The deep lavender hue alone makes me happy, but the taste makes me downright giddy. The blueberry flavor is concentrated by simmering together the berries with a bit of vanilla agave nectar and water. Even more flavor is added from the addition of fat free vanilla Greek yogurt, and creaminess is contributed by including 2% fat plain Greek yogurt.

As with most low-fat homemade frozen yogurt recipes, this sweet treat is at its best consistency (soft-serve) straight from the ice cream machine. For easy scooping after freezing, take the frozen yogurt container out of the freezer and let rest at room temperature for about 1/2 hour before you plan to dig in.

Blueberry-Vanilla Frozen Yogurt

Ingredients

Directions

An iconic – if not slightly outdated – party hors d’oeuvre, deviled eggs need to make a comeback… and this recipe is my contribution to that movement.

Perhaps the ingredients used in these deviled eggs aren’t indicative of traditional holiday flavors, but the green cilantro and red chipotle chile powder at least go along with the color theme of the Christmas season.

If you’re hosting – or attending – a holiday party this week… or are just laying low at home with your family… why not whip up a fresh take on the classic?

Creamy avocado and Greek yogurt take the place of saturated fat-rich mayonnaise, a double dose of chipotle chile (powder and hot sauce) kicks up the flavor profile a few notches, and a sprinkling of cilantro keeps things fresh. I piped the filling into the egg whites using a star tip inserted into a plastic sandwich bag with a corner cut off, but you can certainly just spoon the filling in for a more rustic look.

Two deviled egg halves are less than 90 calories, so you can feel just fine chasing them with a cookie (or three). It’s all about balance, people.

Jump on the retro bandwagon and help me bring deviled eggs back into the spotlight!

Avocado & Chipotle Deviled Eggs

Ingredients

• 4 large eggs, preferably organic
• 1/2 medium-sized ripe (black skinned) avocado, peeled
• 2 Tbsp plain 2% Greek yogurt
• 1 tsp chipotle hot sauce, such as Tobasco, or more to taste
• 1/2 tsp ground cumin
• Kosher salt and freshly ground black pepper, to taste
• small handful fresh cilantro leaves, chopped
• chipotle chile powder, for sprinkling

Directions

Nutritional Information Per Serving (2 halves):

84.3 calories, 6 grams fat, 1.3 grams saturated fat, 1.5 grams fiber, 6.6 grams protein

Estimated Nutrition Per Serving (1 deviled egg half)

• Calories: 96
• Total Fat: 8g
  • Saturated Fat: 2g
  • Trans Fat: 0g
• Cholesterol: 106mg
• Sodium: 117mg
• Total Carbohydrates: 2g
  • Dietary Fiber: 1g
  • Sugars: 0g
• Protein: 4g

Please note that these nutrition estimates are approximate and can vary depending on the specific brands and quantities of ingredients used.

Here it is! The post I teased you with a couple of weeks ago.

I’ve featured a few carrot-cake inspired recipes on the blog, but ironically haven’t posted a recipe for actual carrot cake until now. A recipe for individual carrot cakes in cupcake form, that is.

Drawing from a consistently solid source for healthier baked goods, I adapted Ellie Krieger’s recipe for carrot cupcakes (linked below) to suit my preferences. Specifically, I used less brown sugar and oil in – but added ground ginger to – the cupcakes, and subbed in a modest amount of maple syrup (plus a touch of maple extract) for the powdered sugar in the cream cheese frosting.

Although I’ll be the first to admit that I have a persistent sweet tooth, I have adjusted my palate over the years to be satisfied with less sugar.  If you prefer a level of sweetness closer on par with bakery cupcakes, you may want to stick with Ellie’s original sugar measurements. If, however, you’re looking for a cupcake that is still plenty sweet – but lower in sugar – then I think you will be pleased with my recipe adjustments.

When it comes to ingredient additions to carrot cake, there are a few camps of thought:

Personally, I don’t fit exactly into any of the above categories. I’ve made carrot cake bars with all of the ingredient additions in #2, carrot muffins with just raisins and walnuts, and most recently these cupcakes without any of the additional flavor & texture elements. This recipe is a great canvas onto which you can add anything you’d like… or, keep as is. The warm autumnal spices, slight molasses undertone of the brown sugar, and double maple flavor in the frosting combine to create a cupcake that is scrumptious all on its own; but a few – or all – of the ingredients additions listed above would be delicious as well.

Regardless of how you decide to personalize these carrot cupcakes, I’m certain that you will enjoy the tender cake and rich frosting… you might even want to make double the amount of maple cream cheese frosting if, like me, you can’t help but steal [clean, of course] finger swipes straight from the bowl ;).

The frosted cupcakes will remain fresh in the fridge for a few days; store unfrosted cupcakes in the freezer, tightly wrapped in plastic and sealed in a freezer-safe container or bag. The maple cream cheese frosting can be kept in a sealed container in the refrigerator for a week or so.

Carrot Cupcakes with Maple Cream Cheese Frosting

Ingredients

• 3/4 cup whole wheat pastry flour, sifted
• 1/2 cup unbleached all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 2 Tbsp neutral-flavored oil, such as canola
• 1/2 cup Sucanat or firmly packed light brown sugar
• 2 large eggs
• 1/2 cup + 2 Tbsp unsweetened applesauce
• 1/2 tsp pure vanilla extract
• 1 1/2 cup finely grated peeled carrots, about 2 medium (A microplane grater works best)

• 4 oz 1/3-less-fat neufchatel cream cheese, at room temperature
• 2-4 Tbsp pure maple syrup (2 was sweet enough for me, but adjust according to your palate)
• 1/8 tsp pure maple extract

Directions

1. Preheat oven to 350 degrees F.
2. Line 12 muffin cups with paper liners or coat with canola oil cooking spray.
3. In a medium bowl, whisk together the first 7 ingredients (through ground ginger).
4. In a large bowl, whisk together the oil, brown sugar, and eggs. Whisk in the applesauce and vanilla extract. Stir in the grated carrots.
5. Add the dry ingredients into the wet and stir just until fully incorporated.
6. Using an ice cream scoop or large spoon, divide the batter between the prepared muffin cups.
7. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
8. Allow cupcakes to cool in muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
9. In a medium bowl, beat together the cream cheese, maple syrup, and maple extract using an electric mixer, until smooth.
10. Frost cupcakes once they have completely cooled.

Estimated Nutrition Per Serving

Please note that these are approximate values and can vary based on specific ingredients and portion sizes:

• Calories: 330 kcal
• Total Fat: 18g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 260mg
• Total Carbohydrates: 41g
  • Dietary Fiber: 1g
  • Sugars: 29g
• Protein: 3g

Nutrition values may vary depending on the specific brands of ingredients used and any optional add-ins like nuts. It’s always a good idea to check the labels on your ingredients and adjust the nutritional information accordingly if you have specific dietary requirements or restrictions. Enjoy your carrot cupcakes in moderation as part of a balanced diet!

My friend Cara is hosting a Clean Eating Cocktail Party for the entire month of November, and my contribution is being featured today!

Head on over to Cara’s Cravings for the recipe for these Raw Pumpkin Pie Cups.

Ingredients

For the Crust

• 1 cup raw almonds
• 1 cup Medjool dates, pitted
• 1/2 teaspoon ground cinnamon
• A pinch of sea salt

For the Filling

• 1 cup raw cashews, soaked for at least 4 hours or overnight
• 1 cup pumpkin puree
• 1/4 cup pure maple syrup or agave nectar
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• A pinch of sea salt

For Garnish

• Coconut whipped cream (optional)
• Ground cinnamon

Instructions

Prepare the Crust

Place the raw almonds in a food processor and pulse until they resemble fine crumbs.

Add the pitted Medjool dates, ground cinnamon, and a pinch of sea salt to the almonds in the food processor.

Process the mixture until it starts to come together and can be easily pressed between your fingers.

Form the Crust Cups

Line a mini muffin tin with paper liners.

Scoop about a tablespoon of the almond-date mixture into each muffin cup.

Use your fingers or the back of a spoon to press the mixture down firmly and create a mini crust for each cup.

Place the muffin tin in the freezer while you prepare the filling.

Prepare the Filling

Drain and rinse the soaked cashews.

In a high-speed blender, combine the soaked cashews, pumpkin puree, maple syrup or agave nectar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and a pinch of sea salt.

Blend until the mixture is smooth and creamy, scraping down the sides of the blender as needed.

Assemble the Pumpkin Pie Cups

Remove the muffin tin from the freezer.

Carefully spoon the pumpkin pie filling into each crust cup, filling them almost to the top.

Chill and Serve

Return the muffin tin to the freezer and let the pumpkin pie cups set for at least 2 hours, or until they are firm.

Garnish and Enjoy

Just before serving, top each pumpkin pie cup with a dollop of coconut whipped cream (if desired) and a sprinkle of ground cinnamon.

These Raw Pumpkin Pie Cups are a delightful and guilt-free treat that will impress your guests at any cocktail party. They are packed with wholesome ingredients and the warm, comforting flavors of pumpkin pie. Enjoy and savor every bite while staying true to your clean eating goals!

Estimated Nutrition Per Serving

(Note: Nutrition values are approximate and may vary based on specific ingredients used.)

• Calories: 168 kcal
• Fat: 9.6g
  • Saturated Fat: 1.5g
  • Monounsaturated Fat: 5.8g
  • Polyunsaturated Fat: 1.7g
• Cholesterol: 0mg
• Sodium: 24mg
• Potassium: 247mg
• Carbohydrates: 19.3g
  • Dietary Fiber: 3.5g
  • Sugars: 13.4g
• Protein: 4.4g
• Vitamin A: 94%
• Vitamin C: 1%
• Calcium: 6%
• Iron: 10%

Please note that these nutrition values are estimates and can vary based on the specific brands and types of ingredients you use. It’s always a good practice to calculate nutrition information based on the exact ingredients you use if you have specific dietary requirements. Enjoy your Clean Eating Raw Pumpkin Pie Cups!

I may have mentioned this on the blog before, but I like to make treats for each of my students on their birthdays. Some students request a specific type of cookie, brownie, or bar, and others ask to be surprised.

Regardless of what type of goodie I bring in, it is rarely a “healthified” (or “Laurenified”) version. Although I wish more of my students were interested in eating healthfully, a well-rounded diet of whole foods doesn’t seem to be on many of their radars. Most of the baked goods and desserts I make for myself are probably not the kind of birthday treats the typical high schooler is interested in.

<I have discussed my approach to eating and cooking with a few students, but I don’t feel it is my place to push it on them – they are old enough to make their own food choices, which will most likely mature as they do.>

That said, I decided to lighten the recipe for this double batch of Cookies & Cream Cheesecake Bars for my four students with summer birthdays. I knew from the Individual Cookies & Cream Cheesecakes I made a while back that this recipe could easily be made a bit healthier (without sacrificing flavor!) by subbing in 1/3-less-fat neufchatel cheese for full-fat cream cheese and replacing the sour cream with 2% plain Greek yogurt. I also stuck with no-junk-added Newman-O’s (linked below) in place of artificially flavored and high fructose corn syrup-sweetened Oreos. I highly doubt these ingredient substitutions can be detected – even by the most discerning teenage palate.

I divvied up most of the bars evenly between the three birthday boys and one birthday girl, and the rest were packaged up for John to bring in to work.

I think I’m going to need to make a smaller batch sometime soon for us to enjoy at home! The creamy cheesecake filling, which is dotted with pieces of sandwich cookie, sits atop a crumbly crust comprised of crushed cookies and heart-healthy canola oil (a fine substitute for melted butter). If cookies & cream is a flavor combination you like, I guarantee that you will love these bars.

Cookies & Cream Cheesecake Bars

Ingredients

• 1 (16 oz) package cream-filled chocolate sandwich cookies, such as Newman-Os
• 4 Tbsp canola oil
• 24 oz neufchatel (1/3 less fat) cream cheese, softened to room temperature
• 3/4 cup evaporated cane juice or granulated sugar
• 3/4 cup 2% plain Greek yogurt, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp salt
• 3 large eggs, at room temperature

Directions

1. Preheat oven to 325 degrees F. Line a 9 x 13-inch baking pan with parchment paper, allowing the sides to hang over the edges.
2. Place 28 sandwich cookies in a food processor and process until finely ground. Transfer cookie crumbs to a large bowl, add in the canola oil, and stir until ingredients are well mixed.
3. Spoon the mixture into the prepared baking pan and spread the cookie crumbs evenly, using either your fingers or the back of a spoon.
4. Bake for 10 minutes, then remove to a wire cooling rack.
5. Place the remaining cookies (about 5 or 6) into the food processor and pulse a few times until the cookies are roughly chopped. Set aside.
6. In a large bowl, beat the neufchatel and evaporated cane juice with an electric mixer until well combined, scraping down sides of bowl as necessary. Beat in the Greek yogurt, vanilla, and salt. Beat in the eggs, one at a time. Beat the mixture until smooth. Fold in chopped sandwich cookies.
7. Pour the neufchatel mixture evenly over the baked cookie crust, and bake for 40 minutes, rotating pan once. Remove the pan to a wire rack to cool to room temperature, about 1 hour. Chill in the refrigerator, covered, at least 3 hours, or overnight.
8. When ready to cut the cheesecake into bars, remove the contents of the pan by lifting up the sides of the parchment paper and transferring to a cutting board.
9. Serve chilled.

Estimated Nutrition per Serving

Please note that the nutrition information provided here is approximate and may vary depending on the specific ingredients and brands used. These values are based on a standard serving size of one square of Cookies & Cream Cheesecake Bars.

• Calories: 320 kcal
• Total Fat: 24g
  • Saturated Fat: 13g
  • Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 280mg
• Total Carbohydrates: 23g
  • Dietary Fiber: 1g
  • Sugars: 15g
• Protein: 4g

These nutrition values are approximate and may vary based on specific ingredients and portion sizes. Be sure to adjust the values accordingly if you have dietary restrictions or are using different brands of ingredients. Enjoy your delicious Cookies & Cream Cheesecake Bars!