I thing that I don’t like about marshmallow is that it’s too sweet for me. That’s why I was very excited when I came across this low calorie homemade marshmallow recipe at Say Yes website. I adopted to make it just the right sweet for me using fat-free whipped cream. Now you can enjoy fat-free marshmallows with your fat-free, sugar-free hot chocolate guilt free. Happy reading.
- 1 container of fat free whipping cream
- 1/2 cup of water
- Large mixing bowl
- Wax paper
- Mini cookie cutter (can use any shape you want; I use something like this)
- Pour the whipped cream into a mixing bowl and add the 1/2 cup of water. Adding the water is necessary so it freezes well enough to cut out pieces that hold their shape.
- Mix well with a spoon until the water is incorporated evenly into the whipped cream.
- Line tray with wax paper. Pour the mixture into the tray (you’d like it ideally about at least 1/2 inch thick or more) and freeze at least 4 hours.
- Lift wax paper out of sheet and place on a table.
- Cut out shapes with your cookie cutter and place layers of the mini marshmallows between sheets of wax paper in a freezable container.
- Store in the freezer and pull out individual marshmallows as needed for fancy hot chocolate!
I got this wonderful recipe at the Chocolate-covered Katie website, who turned this traditional holiday treat into a healthy protein-rich recipe and today I want to share that recipe with you. Hope you enjoy that recipe. I used fat free lactose free milk.
- 1 cup fat free lactose free milk (1 can do 1/2 milk and 1/2 Silk creamer for a deliciously-rich shake; you can substitute full-fat coconut milk for non-diary vegan version)
- 1/2 cup Mori-Nu silken-firm tofu
- 1/2 tsp lemon juice (omit if desired)
- 1/8 tsp salt
- 2 tsp splenda or sugar
- 1 nunaturals stevia packet, or 1 tbsp sugar (or evaporated cane juice, coconut sugar, etc.)
- 1/2 tsp pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp each nutmeg and ginger
- tiny dashcloves
- Combine all ingredients and blend until smooth.
- Drink cold, or heat if desired. Recipe is single-serving and can be sugar-free, dairy-free, vegan, cholesterol-free, low-fat, and gluten-free. And no raw eggs!
The holiday season is upon us I for one love this season, which makes me feel warm and fuzzy. I love decorating with my family and specially love trying new foods. As I have mentioned in my previous blogs when it comes to cooking or baking, I always love recipes which are easy to prepare and make because I am not the best cook in the world and I always love finding innovative recipes. Hence, I was quite excited when I came across this no bake cookie recipe at the Betty Crocker website, and I though why not share it with you guys. hope you enjoy it.
- 1/2 cup I Don’t Believe It’s Not Butter
- 1 package (10 oz) miniature marshmallows
- 20 drops green liquid food color
- 3/4 cup cornflakes
- 5 cups Whole Grain Total™ cereal
- 56 red small round candies
- In large microwavable bowl, microwave I Don’t Believe It’s Not Butter uncovered on High 30 seconds to 1 minute or until melted.
- Add marshmallows then toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
- Stir in green food color to desired shade of green. Add cornflakes to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
- Stir in cereal until evenly coated.
- Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red round candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.
You can ask you kids to help you make this cookies with you and hope you will enjoy making and eating these delicious and easy to make No Bake Christmas Wreath Cookies. Happy baking.