POWER muffins: blueberry+oatmeal+yogurt=POWER

Yeah, I said it, POWER muffin baby.  Greek yogurt, blueberries, and oatmeal will have you a POWER breakfast. Chobani for the W-I-N again! Perhaps it’s the Olympics that have me all excited, perhaps it’s the love I have for not using oil in baked goods, perhaps I just like to bake. No matter the reason, these muffins are packed with goodness from the greek yogurt, the fresh berries, and the power boost with whole oats. I enjoy some carbs with breakfast and these are a nice change from my typical morning routine.  My everyday ‘menu’ is usually hard boiled egg whites, a slice or two of homemade bread or toast, and a fresh peach or whatever is in season.  And a giant iced coffee during the summer. It’s quick, I boil eggs on Sunday’s so I can spend more time online before I go to work.  It’s not the most exciting thing, but it’s quick, healthy, and I don’t “stray” on my healthier lifestyle track if I have a planned menu.

Fruit is in season at the moment, so I’m being spoiled with a plethora of fresh produce from the garden and the CSA share, and whatever I find. Yes, I scavenge and I’m proud to admit it. I picked up some fresh blueberries but if it’s ‘off season’ you can always get frozen berries and thaw them out. I would recommend straining them and dusting them with flour or sugar so they don’t clump together. I switched out the oil for non-fat honey greek yogurt but kept some butter and two of the eggs.  The yogurt gives them a dense consistency and removes some of the fat. I’m working to remove some of the junk from baked goods, but sometimes you need some butter to achieve a lightness and texture in baked goods.  I just can’t get off the ‘butter’ wagon and refuse to use anything that is a substitute because it’s just not as good. The oatmeal gives the muffins a great texture and adds some fiber, powering you through the morning.

You’ll need:

makes 12 regular muffins (depending how full you pack your muffin tin)

  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Easy coconut pie

This pie makes its’ own crust and sets up while it bakes and cools.  The cool custard from the eggs makes this a perfect summer pie because you can make it in a flash, let the oven do the work, and chill it for later consumption. I make this the night before and let it get cold and delicious in the fridge overnight so it’s waiting for me to share….or eat two slices for breakfast :D. My mema (grandma) used to make this rich, buttery, coconutty pie….I always wanted to eat the whole plate myself.  While time has passed, my eating habits have not matured. Nope, not one bit. I had forgot about it until googling “coconut dessert recipes” and this was one of the results.

I used heart healthy bisquik and 2% milk because that’s what I had in the house.  I’m sure you could take it even farther with substitutioins but I chose to enjoy this is in it’s almost full calorie glory.

You’ll need:

  • 1/2 cup sugar
  • 1/2 cup Bisquick (make your own! see above)
  • 4 eggs
  • 1/4 cup butter, melted
  • 2 cup milk
  • 1/2 tsp. vanilla
  • 1 cup shredded coconut
  1. In a medium bowl, blend all the ingredients together by hand or on low speed for 30 seconds.
  2. Pour into a 10-inch pie plate that has been buttered or sprayed with nonstick spray.
  3. Bake at 350F. for 50 minutes, or until golden and set.
  4. Make sure you ENTER to win the BYO Rambler Lunch Bag by 11:59 p.m. tonight! Winner announced tomorrow in the Friday Post!!!

Low fat strawberry cheesecake ice cream

Oh summer, you always invite your partner in crime Ice Cream and I cannot resist.  Here we go! July is National Ice Cream Month and I waste no time singing its’ praises! It’s before July 1st and I’m posting this one because you NEED to make this NOW!!! Get it ready for your upcoming summer picnics.  Line a pan with graham crackers and turn this into an ice cream cake, it will be delicious.

I fell in love with this recipe because I don’t need an ice cream maker, something I do not possess.  I had asked to borrow a colleague’s machine, but to no avail, I took the challenge of creating ice cream and other frozen desserts minus the ice cream maker.

I found the original recipe in a cooking magazine and the fine folks at Philadelphia cream cheese (Kraft Foods) were kind enough to also post it online.  I omitted full fat anything and used: low fat cream cheese, 2% milk in place of the heavy cream, and fat free condensed milk. I don’t miss the calories.

You’ll need:

20 min. + freezer time

  • 1 pkg.(8 oz.) low fat, softened
  • 1 can(14 oz.) fat free sweetened condensed milk
  • 1/3 cup 2% milk
  • 2 tsp.lemon zest
  • 1-1/2 cupsfresh strawberries
  • 3 graham crackers, coarsely chopped (I had regular, but chocolate grahams would also be a great substitute)
  1. Mix first 4 ingredients with mixer until well blended. Freeze 4 hours or until almost solid.
  2. Beat cream cheese mixture with mixer until creamy. Blend berries in blender until smooth. Add to cream cheese mixture with chopped grahams; mix well. Freeze 8 hours or until firm.
  3. Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly before scooping into dishes.