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Oreo Truffle Dipped Strawberries

Oreo Truffle Dipped Strawberries – an easy recipe for any holiday! Stuff strawberries with Oreo truffles and dip them in chocolate!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 strawberries

Calories 246kcal

Author Dorothy Kern

Cost 10

Ingredients

• 8 (91g) Oreo cookies
• 1 ounce (57g) cream cheese
• 8-10 large strawberries washed and dried very well
• 4 ounces (113g) semi-sweet baking chocolate or Ghiradelli Melts
• 2 additional Oreos or Sprinkles optional

Instructions

• Place 8 Oreos in a food processor with cream cheese. Process until a thick paste forms (scraping down the sides of the food processor as needed). Line a cookie sheet with wax paper and scoop one tablespoon balls of  truffle onto the cookie sheet (about 8). Chill until strawberries are ready.
• Slice the stem off the strawberry and scoop out the center with a small melon baller. Wipe the edge of the berry as dry as possible.
• Place chocolate in a small microwave safe bowl. I like to use paper Dixie bowls for easy clean up. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Place remaining 2 Oreos into a plastic bag and crush using a rolling pin. (Those are for decoration, feel free to use sprinkles instead.) I recommend dividing the chocolate into two bowls in case it’s in a finicky mood and seizes. If that happens, drizzle the chocolate over the top of the berry instead of dipping it.
• To assemble the berries: place an Oreo truffle in each strawberry cavity. Dip the tops in the chocolate, then sprinkle with crushed Oreos or Sprinkles. Sometimes the chocolate can have trouble with the wet berries, so make sure to dry them as much as possible before dipping.
• Place the dipped berries back on the cookie sheet and chill until set. Store in the refrigerator. Best eaten the same day they are made.

Video

Notes

• Make sure to pat them dry, especially the cut part that you’ll be dipping in the chocolate.
• I like to melt my chocolate in a disposable Dixie bowl – you know those kind they sell by the paper plates? They microwave well and you can just throw them away after.
• I used semi-sweet baking chocolate for my dipping, but you can also use chocolate chips or almond bark or Candiquik.
• For some reason, my chocolate did not seize, which I consider a true miracle. Often when dipping things like berries, too much water gets into the chocolate, which makes it get all clumpy and ruins it. I suggest splitting your chocolate into two bowls before you start to dip, just in case. If the chocolate starts to seize, use the rest but use a spoon to drizzle it over the top instead of dipping the berry upside down into it.
• I sprinkled crushed Oreos on the top but you can use sprinkles too!

Nutrition

Serving: 1Strawberry | Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 73mg | Fiber: 7g | Sugar: 29g

Delicious Strawberry Recipes

No Bake

Strawberry Pretzel Salad Recipe

Brownies & Bars

Strawberry Shortcake Bars

Pie

Fresh Strawberry Pie

Cake

Strawberry Shortcake Cake Roll

The post Oreo Truffle Dipped Strawberries appeared first on Crazy for Crust.

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3 ingredient Chocolate Muffins with Pumpkin

These easy muffins have just 3 ingredients and taste like a brownie muffin!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 76kcal

Author Dorothy Kern

Cost $5

Ingredients

• 1 box approximately 18 ounces chocolate cake mix
• 1 can 15 ounces pumpkin puree (not pumpkin pie mix)
• 1 cup chocolate chips plus more for topping

Instructions

• Preheat oven to 350°F. Line muffin pan with liners and spray well with nonstick cooking spray, or skip the liners and grease the muffin pans well.
• Stir cake mix and pumpkin in a large bowl until combined. Mixture will be thick. Stir in chocolate chips.
• Fill muffin liners 2/3 full with batter. Sprinkle each muffin with more chocolate chips (optional). Bake for 12-20 minutes, or until a toothpick comes out with just a few crumbs. Cool at least 5 minutes before eating.
• Store in an airtight container for up to 2 days or freeze for up to one month.

Video

Nutrition

Serving: 1muffin | Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 11mg | Fiber: 1g | Sugar: 9g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Favorite Muffin Recipes

Breakfast Recipes

Banana Breakfast Bars

Breakfast Recipes

Lemon Crumb Muffins Recipe

Breakfast Recipes

Starbucks Copycat Blueberry Muffins

Breakfast Recipes

Chocolate Bran Muffins

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Delicious Mixed Berry Smoothie

This Berry Smoothie tastes like a milkshake! It’s such a delicious and easy way to get your fruit for breakfast or snack.

This smoothie can also help you step out of your comfort zone a bit as well. If you’re used to a sweet smoothie, this is great to try and switch it up a little. My daughter had always loved this recipe and I know you and your kids will too. Whether you decide to share it or have it on your own, you will always end up refreshed!

Ingredients Needed

• Milk: You can use any milk you would like – Dairy or Non-Dairy
• Frozen berries: Whatever frozen fruit you have can be thrown in this smoothie!
• Honey or Agave: Optional, but adds some sweetness
• Cookie crumbles: A great topping!

How to make a berry smoothie

• Place 1 cup almond milk, banana, berries, and 1 tablespoon honey into a blender. Blend until smooth. You may need to add more milk and/or stir the mixture partway through blending. All blenders are different and have different power, so the amount of milk needed is dependent on blender strength and your milkshake texture preference.
• Taste the smoothie and add sweetener as desired. Alone it’s not very sweet, so if you want it more ice cream tasting, use sweetener or honey.
• Serve crumbled cookies (like a crust). Makes one large or 2 small servings.

Expert Tips

• When blending your milkshake, you will need to stop and stir throughout because of the amount of frozen fruit in this recipe.
• If you finish blending your milkshake and you want it sweeter, you can go back and add a sweetener (more honey or even use Splenda or a stevia sweetener).
• Buy pre-frozen fruit if you want this smoothie quicker than it would take to freeze fresh fruit!

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Berry Smoothie Recipe

This is an easy berry smoothie that's like a berry pie in drink form.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 273kcal

Author Dorothy Kern

Cost 5

Ingredients

• 1-1½ cups milk
• 1 medium banana
• 2 cups frozen berries
• 1-2 tablespoons of honey or agave syrup or 1-2 packets of sweetener, to taste (optional)
• Cookie crumbles for garnish

Instructions

• Place 1 cup almond milk, banana, berries, and 1 tablespoon honey into a blender. Blend until smooth. You may need to add more milk and/or stir the mixture partway through blending. All blenders are different and have different power, so the amount of milk needed is dependent on blender strength and your milkshake texture preference.
• Taste the milkshake and add sweetener as desired. Alone it’s not very sweet, so if you want it more ice cream tasting, use sweetener or honey.
• Serve crumbled cookies (for the crust). Makes one large or 2 small servings.

Notes

• Use any kind of milk – regular, fat free, or nondairy (i.e. Almond Milk)
• Use your favorite berries, pre-frozen or your favorite combination. If you have fresh berries, freeze for 2 hours prior to making smoothie.
• Add protein by adding a scoop of your favorite protein powder to the blender in step 1.

Nutrition

Serving: 1serving | Calories: 273kcal | Carbohydrates: 50g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 72mg | Potassium: 575mg | Fiber: 6g | Sugar: 38g | Vitamin A: 406IU | Vitamin C: 9mg | Calcium: 241mg | Iron: 0.5mg

Other Smoothie Recipes

Drinks

Lemon Pie Milkshake

Breakfast Recipes

Caramel Apple Smoothie

Drinks

Easy Pineapple Smoothie

Drinks

4 Ingredient Mango Smoothie

The post Mixed Berry Smoothie appeared first on Crazy for Crust.

Ingredients needed

• Almonds: Use raw almonds. We’re making some almond butter and some chopped.
• Yogurt: nonfat plain Greek yogurt or whichever kind you like or you can use  vanilla instant pudding. 
• Caramel: caramel ice cream topping – use sugar-free if you prefer
• Apples: medium apples use your favorite; I used Granny Smith apples

How to make caramel apple salad

1. Blend the almonds in a food processor or powerful blender and run until almond butter forms. Time varies depending on how powerful your machine is.
2. Stir together yogurt and almond butter. Add caramel sauce to taste.
3. Chop and core the apples into bite-sized chunks. 
4. Stir the sliced apples into the yogurt mixture and the remaining chopped almonds. 
5. Drizzle with a sugar-free or regular caramel sauce. 

Expert Tips

• You may need to stop the machine and stir it/give it a rest part way through, and you may need to add up to 2 teaspoons of vegetable oil to help it come together
• How many apples you use depends on how creamy vs. chunky you want the salad to be
• Store in refrigerator and enjoy later. But it’s best to serve the day it’s made for ultra freshness
• Make your caramel ice cream topping from scratch
• Instead of making the almond butter, use peanut butter instead

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Skinny Caramel Apple Salad

This Skinny Caramel Apple Salad recipe is a healthier version of an apple salad! Greek yogurt and almond butter make this a great skinny party dish!

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 266kcal

Author Dorothy Kern

Cost 6

Ingredients

• 1 cup raw almonds (whole)
• 1 cup nonfat plain greek yogurt
• 2-4 tablespoons caramel ice cream topping use sugar free, if desired
• 3-4 medium apples use your favorite; I used Granny Smith
• ⅓ cup chopped raw almonds

Instructions

• Place the 1 cup of almonds in a food processor or powerful blender and run until almond butter forms. You may need to stop the machine and stir it/give it a rest part way through, and you may need to add up to 2 teaspoons of vegetable oil to help it come together. Time varies depending on how powerful your machine is.
• Stir together yogurt and ¼ cup of the homemade almond butter. Add caramel sauce to taste.
• Chop and core the apples into bite-sized chunks. Stir into the yogurt mixture. How many apples you use depends on how creamy vs. chunky you want the salad to be. Stir in the remaining ⅓ cup chopped almonds. Drizzle with caramel sauce before serving. Store in refrigerator, best served the day it's made.

Nutrition

Serving: 1serving | Calories: 266kcal | Carbohydrates: 24g | Protein: 10g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 36mg | Potassium: 382mg | Fiber: 6g | Sugar: 16g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 1mg

Other Dessert Salad Recipes

Recipes

Cheesecake Apple Salad

No Bake

Strawberry Pretzel Salad Dip

No Bake

Easy Banana Pudding Fluff Salad

No Bake

Easy Oreo Fluff Salad

The post Easy Caramel Apple Salad appeared first on Crazy for Crust.

Ingredients needed

• Banana: I’m using ripe bananas since it gives the smoothie a sweeter taste without adding too much sweetener later. If you want a thicker texture, use frozen bananas instead. 
• Almond butter: This gives your smoothie a creamier texture and yummy flavor. 
• Honey: or any sweetener of your choice. 
• Dates: These are optional, but if you have them they add a natural sweetness so you don’t have to add too much honey or sweetener.
• Milk: you can use any milk you want. To keep the almond flavor going on, I’ll be using unsweetened almond milk.

Expert tips

• I have a powerful blender that makes everything super liquid, so if I want it thicker I use less milk. If you have an older blender you may need more milk regardless. You know your machine, so blend accordingly. 
•  If you use dates or almonds it might be a good idea to roughly chop them first. 
•  If you are using frozen bananas or other frozen fruit, omit the ice.

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Honey Banana Smoothie

Honey Banana Smoothie – this easy smoothie recipe is full of bananas, honey, and almonds and kids LOVE it! It’s just the right amount of sweet with some healthy and the perfect breakfast!

Course Drinks

Cuisine American

Total Time 5 minutes minutes

Servings 1 large smoothie

Calories 495kcal

Author Dorothy Kern

Cost 5

Ingredients

• 1 medium banana
• 2 tablespoons almond butter
• 2 pitted dates chopped (optional)
• 4-5 whole almonds chopped, optional
• 1 teaspoon honey or more to taste
• ¾ cup milk (regular or nondairy)
• ¾ cup ice

Instructions

• Add all ingredients to a blender and blend until smooth. For a thicker smoothie, use less almondmilk.

Video

Notes

• I have a powerful blender that makes everything super liquid, so if I want it thicker I use less milk. If you have an older blender you may need more milk regardless. You know your machine, so blend accordingly. 
•  If you use dates or almonds it might be a good idea to roughly chop them first. 
•  If you are using frozen bananas or other frozen fruit, omit the ice.
• Add protein powder for a higher protein smoothie
• You can swap peanut butter if you prefer.
• Feel free to add other fruits or even some greek yogurt.

Nutrition

Serving: 1smoothie | Calories: 495kcal | Carbohydrates: 59g | Protein: 15g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 22mg | Sodium: 82mg | Potassium: 1061mg | Fiber: 8g | Sugar: 39g | Vitamin A: 374IU | Vitamin C: 10mg | Calcium: 364mg | Iron: 2mg

Other Smoothie Recipes

Breakfast Recipes

Caramel Apple Smoothie

Breakfast Recipes

Strawberry Banana Smoothie

Recipes

Pumpkin Peanut Butter Smoothie

Drinks

Easy Pineapple Smoothie

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Ingredients in my Fruit Salad Recipe

• Fruit: Choose your favorite
• Orange Juice: I like using fresh-squeezed orange juice but you can use a prepared one if you prefer
• Honey: You can substitute agave or maple syrup
• Lemon or lime zest: I love the zing of limes but use lemons if that’s all you have, or even orange.
• Vanilla: For flavor

Be sure to see the recipe card below for full ingredients & instructions!

How to Make Fruit Salad

• Place all of the fruit in a large bowl. Whisk the orange juice, honey, lemon (or lime) zest, and vanilla in a small bowl.
• Pour the honey-lime dressing over the fruit and lightly toss to coat it all evenly. Serve or chill the salad for up to four hours if you want to make it ahead.

Tip From Dorothy

Expert Tips

• I would avoid fruit that browns quickly, like bananas and apples, unless you plan to eat the fruit salad soon after it’s made.
• You can also switch up the dressing by using pineapple juice, watermelon juice, or other fresh fruit juice in place of the orange juice. Add a few squeezes of fresh lemon juice or lime juice, too.
• I like to add the honey because it adds sweetness, but it also gives the dressing a little bit of body. You can use agave instead or skip the sweetener altogether.
• Fruit salad is best not long after it’s made. The fruit will start to break down and release juices after it’s been made. You can make it up to four hours in advance and keep it in the refrigerator. It should hold up fine, but it will have more liquid.
• For the best results, wait to wash the fruit until you make the salad. It will keep it better that way.
• Avoid using frozen fruit – a fresh fruit salad is always the way to go.
• Leftovers will keep for a few days, but the salad won’t be as pretty as when it was first made.
• Store this in an airtight container in the refrigerator.

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Fruit Salad Recipe

This cool and refreshing Fruit Salad is the best summer side dish for breakfast, brunch, lunch, or dinner!

Course Salad, Side Dish

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 108kcal

Author Dorothy Kern

Cost 20

Ingredients

• Salad:
• 1 pound strawberries hulled and sliced
• 6 ounces blueberries
• 2 cups cubed fresh pineapple
• 4 mandarin oranges peeled and sectioned (see note)
• 1 cup seedless green grapes halved
• Dressing:
• ¼ cup fresh squeezed orange juice
• 2 tablespoons honey
• 1 tablespoon lemon or lime zest
• 1 teaspoon vanilla
• Mint or additional lime zest for garnish

Instructions

• Combine all the fruit in a large bowl.
• Place the orange juice, honey, zest and vanilla in a measuring cup or small bowl and whisk until smooth. Pour over fruit, toss gently to coat.
• You can serve this immediately or chill for up to 4 hours before eating. Store leftovers in the refrigerator for up to 3 days.

Notes

• I would avoid fruit that browns quickly, like bananas and apples, unless you plan to eat the fruit salad soon after it’s made.
• You can also switch up the dressing by using pineapple juice, watermelon juice, or other fresh fruit juice in place of the orange juice. Add a few squeezes of fresh lemon juice or lime juice, too.
• I like to add the honey because it adds sweetness, but it also gives the dressing a little bit of body. You can use agave instead or skip the sweetener altogether.
• Fruit salad is best not long after it’s made. The fruit will start to break down and release juices after it’s been made. You can make it up to four hours in advance and keep it in the refrigerator. It should hold up fine, but it will have more liquid.
• For the best results, wait to wash the fruit until you make the salad. It will keep it better that way.
• Avoid using frozen fruit – a fresh fruit salad is always the way to go.
• Leftovers will keep for a few days, but the salad won’t be as pretty as when it was first made.
• Store this in an airtight container in the refrigerator.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 277mg | Fiber: 3g | Sugar: 22g | Vitamin A: 370IU | Vitamin C: 72mg | Calcium: 35mg | Iron: 1mg

This cool and refreshing Fruit Salad is the best summer side dish!

Favorite Summer Recipes

Sweet Dips

Strawberry Salsa with Pie Crust Chips

Cake

Blueberry Peach Dump Cake

Pie

Fresh Strawberry Pie

Pie

Easy Fruit Tart Recipe (No Bake)

The post Fruit Salad Recipe appeared first on Crazy for Crust.

Shamrock Shake Ingredients

• Ice cream – Traditionally you’d use vanilla bean ice cream, but you could also use chocolate or mint chip ice cream. Use any brand you like.
• Milk – You can make homemade milkshakes with whole milk, nonfat, heavy cream, or any nondairy milk.
• Peppermint extract – This gives that telltale mint flavor – skip the mint extract and grab peppermint. To me, mint extract tastes like toothpaste.
• Food coloring – You can use liquid food coloring or gel, but if you use gel be sure not to add too much!

How to Make a Shamrock Shake at Home

1. Decorate your glass: If you want to make your milkshake snazzy, pour a bit of honey onto a plate (a spot as large as the rim of your glass) and a bit of green sprinkles or sugar onto a second plate. Dip the rim of your glass into the honey, fully covering it, and then dip the rim into the sugar. Then, set your glass to the side. 
2. Blend: Blend ice cream, milk, peppermint extract, and a few drops of green food coloring thoroughly in a blender until completely smooth. 
3. Pour: Pour the milkshake into your prepared glasses. Finally, top it off with some whipped cream one (or two) maraschino cherries.

Expert Tips

• To avoid an overpowering flavor, you’ll want to do some taste tests while adding the peppermint extract. Start with 1/4 tsp and work up from there.
• Just like the peppermint extract, don’t go too wild with the food coloring. Try just a couple of drops at first, then add more as needed. 

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Copycat Shamrock Shake Recipe

A amazing mint milkshake that's super easy to make at home!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 312kcal

Author Dorothy Kern

Cost $5

Ingredients

• 4 cups vanilla ice cream
• 1-2 cups milk see note
• ¾ teaspoon peppermint extract see note
• 3-4 drops green food coloring
• Whipped cream for garnish
• Cherry for garnish
• Honey and Green Sanding Sugar for garnish

Instructions

• If you wish to decorate your glass, place some honey on a plate and green sugar on another
• plate. Dip the glass in the honey then the sugar to make it stick. Set aside.
• Place ice cream, milk, extract, and food coloring in a blender. Blend until smooth.
• Pour milkshake into glasses. Top with whipped cream and a cherry.

Notes

• Taste test before pouring to see if you want to add more peppermint extract. It’s a
  strong flavor so you want to be sure it’s not overpowering. Start with 1/4 teaspoon and work up from there.
• Start by adding less food coloring and add more as desired. I prefer regular food coloring for this – gel will need much less to get the desired color.
• This recipe has been updated. The old recipe is a shamrock shake without ice cream. Here’s what you need to make it: 2 cups Almond Breeze Unsweetened Vanilla
  Almondmilk, 1 about 3.4 ounces box vanilla pudding mix (regular or sugar-free), 1/2
  teaspoon peppermint extract, 3 drops green food coloring, 2-3 cups ice. Blend until
  smooth and serve.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 34g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 129mg | Potassium: 355mg | Fiber: 1g | Sugar: 31g | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 0.1mg

This post was originally sponsored by Almond Breeze in 2017 and it has been updated.

Other Milkshake Recipes

Drinks

Chocolate Root Beer Float Milkshake

Drinks

Lemon Pie Milkshake

Drinks

Skinny Banana Cream Pie Milkshake

Drinks

Mixed Berry Smoothie

The post Shamrock Shake Copycat appeared first on Crazy for Crust.

Easy Peanut Butter Bars

I love those no bake peanut butter bars that taste like a peanut butter cup, don’t you? While it’s totally fine to eat the real thing, my problem is I can’t stop once I start. That’s why I made these lightened up peanut butter bars – that way I can eat more of them!

How to make Lightened Up Peanut Butter Bars

• White Chocolate: The original recipes uses butter, which has a lot of fat and calories. I used white chocolate instead, which has less fat. The chips have sugar, while butter doesn’t, but they help bind the bars together without all the bad fats from the butter.
• Honey: Have you seen how much powdered sugar goes into the regular peanut butter bars recipe? It’s a lot! I got rid of the powdered sugar completely by using honey. That, combined with the sugar from the white chocolate, makes these just as sweet as the originals, but more naturally so.
• Ritz Crackers Honestly, I don’t think there’s a huge difference between pretzels and graham crackers and Ritz. They’re all carblicious, but I used low-fat Ritz.
• Chocolate: Normally I coat the tops of these bars in peanut butter and chocolate. For these, I just mixed some mini chocolate chips into the dough. I love using mini chips because you get a lot of bang for your buck (you can use less and still taste them in every bite).
• Peanut Butter: Use regular no-stir peanut butter. For an even lower fat version, use reduced fat peanut butter.

Expert Tips

• One tube of Ritz crackers has about 31 crackers in it, which yields about 1 1/3 cups of crushed crackers.
• These aren’t a health food – they still have sugar, fat, and calories, but they’re just a lightened up version.
• Once you have all the ingredients you just stir them together and press them in the pan – super easy!

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Lighter No-Bake Peanut Butter Bars

These EASY No-Bake Peanut Butter Bars have less calories and fat than my normal version. They use white chocolate instead of butter, honey instead of cups of powdered sugar, and low-fat Ritz crackers for binding!

Course Dessert

Cuisine American

Diet Low Calorie, Low Fat

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 36 squares

Calories 88kcal

Author Dorothy Kern

Cost 8

Ingredients

• 1 cup (268g) creamy peanut butter (no-stir peanut butter only)
• ¼ cup (43g) white chocolate chips
• ½ cup honey
• 1 teaspoon vanilla
• 1 ⅓ cups crushed low-fat Ritz crackers (about 1 sleeve or 31 crackers)
• ½ cup mini chocolate chips

Instructions

• Line an 8×8” square pan with foil and spray with nonstick cooking spray.
• Place peanut butter in a large bowl.
• Melt the white chocolate in a small bowl in the microwave on 50% power in 30 second increments, stirring between each, until melted and smooth.
• Add white chocolate to peanut butter along with honey and vanilla and stir until smooth. Stir in crushed Ritz crackers. (I crushed them by placing them in a large ziploc bag and rolling the bag with a rolling pin.) Stir in mini chocolate chips.
• Press mixture into prepared pan. Chill at least 3 hours, then cut into squares. These are firm from the refrigerator but get quite soft at room temperature, so be sure to plan for that.

Notes

• You can use reduced fat peanut butter if you want, but be sure to use a no-stir peanut butter no matter what flavor.
• One tube of Ritz crackers has about 31 crackers in it, which yields about 1 1/3 cups of crushed crackers.
• These aren’t a health food – they still have sugar, fat, and calories, but they’re just a lightened up version.

Nutrition

Serving: 1bar | Calories: 88kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 53mg | Potassium: 49mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 0.04mg | Calcium: 13mg | Iron: 0.3mg

Peanut Butter Favorites

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Peanut Butter Chocolate Chip Cookies

Pie

No-Bake Peanut Butter Chocolate Cream Pie

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The BEST Peanut Butter Cookies Recipe

Cookies

XL Bakery Style Peanut Butter Cookies

The post Lighter Peanut Butter Bars appeared first on Crazy for Crust.

Easy Chocolate Bran Muffins

Old to me but new to you! I have made these easy chocolate bran muffins for years and I have learned one thing. They NEVER fail to impress me. You won’t get used to the moist and crumbly deliciousness of these healthy chocolate muffins. Try this bran muffin recipe for breakfast and see how it’ll be your favorite part of the day. 

Ingredients in Double Chocolate Bran Muffins

• Bran: I’m using Original All Bran Cereal for this muffin recipe, this is an important ingredient and doesn’t have a substitution, unless you find a generic equivalent.
• Milk: You can use any kind of milk, regular or nondairy, any fat content.
• Applesauce: This helps the muffins be nice and moist without a ton of added oil.
• Vegetable oil: I prefer oil in my muffin recipes for a neutral flavor and moist recipe.
• Cocoa powder: Unsweetened cocoa powder makes it nice and chocolatey (not Dutch process).

How to make Chocolate Bran Muffins

1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners and spray them with nonstick cooking spray.
2. Place bran cereal and milk in a medium bowl. Make sure all the bran is underneath the milk; set aside to soak at least 10 minutes while mixing the remaining ingredients.
3. Place sugar, applesauce, oil, egg, salt, and baking powder in a large mixing bowl. Stir or use a hand mixer to mix until smooth. Stir in cocoa powder.
4. Add the bran cereal mixture to the sugar mixture along with the flour and stir or mix until combined.
5. Fill muffin cups then bake for about 20 minutes or until the toothpick comes out clean. Allow the muffins to cool for at least 10 minutes before removing the wrappers.
6. Store in an airtight container for up to 3 days or freeze for up to 3 months. 

Expert Tips + Diet Variations

• Any kind of milk is okay to use–any fat content, regular milk, or nondairy.
• You can substitute sugar-free sweetener for the sugar to make these sugar free muffins. (I use equal amounts Swerve Granulated but amount used will differ for other brands)
• For a more traditional mouth feel, omit applesauce and increase oil to ¼ cup.
• For a lower-fat muffin, omit the oil and increase applesauce to ¼ cup (will change the texture slightly.)
• For lower cholesterol, use 2 egg whites in place of the 1 large egg (will slightly change the texture).
• You can use half and half all-purpose flour and whole wheat flour or substitute all the AP flour with 1:1 Gluten Free flour to make gluten-free muffins.

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Chocolate Bran Muffins Recipe

A skinny chocolate muffin with only 102 calories and 3.5 grams of protein!

Course Breakfast

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Lactose

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 138kcal

Author Dorothy Kern

Cost 8

Ingredients

• 2 cups (123g) All Bran Cereal
• 1 ¼ cups milk nondairy, nonfat, or 2%
• ½ cup (100g) granulated sugar
• 2 tablespoons (33g) unsweetened applesauce
• 2 tablespoons (30ml) vegetable oil
• 1 large egg
• ¼ teaspoon salt
• 1 tablespoon baking powder
• ½ cup (40g) unsweetened cocoa powder (not Dutch process)
• ¾ cup (93g) all-purpose flour
• 1 cup (170g) chocolate chips optional

Instructions

• Preheat oven to 350°F. Line 12 muffin cups with paper liners and spray them with nonstick cooking spray.
• Place bran cereal and milk in a medium bowl. Make sure all the bran is underneath the milk; set aside to soak while mixing remaining ingredients.
• Place sugar, applesauce, oil, egg, salt, and baking powder in a large mixing bowl. Stir or use a hand mixer to mix until smooth. Stir in coco powder.
• Add bran cereal mixture to the sugar mixture along with the flour and stir or mix until combined. Stir in chocolate chips if using.
• Fill muffin cups ¾ full. Bake 18-24 minutes or until toothpick comes out clean. Allow to cool at least 10 minutes before removing wrappers or they’ll pull off some of the muffin.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

• Any kind of milk is okay to use – any fat content, regular milk or nondairy.
• You can substitute sugar-free sweetener for the sugar (I use equal amounts Swerve
• Granulated amount used will differ for other brands)
• For a fluffier muffin, omit applesauce and increase oil to ¼ cup.
• For a lower-fat muffin, omit oil and increase applesauce to ¼ cup (will change the texture slightly.)
• For lower cholesterol, use 2 egg whites in place of the 1 large egg (will slightly change the texture).
• You can use half and half all-purpose flour and whole wheat flour or substitute all the AP flour with 1:1 Gluten Free flour to make gluten-free muffins.

Nutrition

Serving: 1muffin | Calories: 138kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 314mg | Fiber: 5g | Sugar: 11g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 3mg

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The post Chocolate Bran Muffins appeared first on Crazy for Crust.

This sugar free cheesecake dip is a no-bake dessert, comes together in minutes, and you can make this dip sugar-free or low-fat, depending on your preference. Plus? It’s cheesecake and it’s a fruit dip!

Ingredients in Fruit Dip

• Cream cheese: I used regular but you can use reduced fat cream cheese if you want 
• Coffee creamer: your choice of flavor and sugar free
• Vanilla extract: although we use a little bit, it makes a huge difference
• Lemon juice: brings out all the flavor
• Cool Whip: you can use fat free or low fat Cool Whip
• Assorted dippers: I love dipping strawberries or graham crackers

How to make Sugar Free Cheesecake Dip

• Beat the low fat cream cheese with a hand mixer until smooth. Beat in coffee creamer, vanilla, and lemon juice. Mix until no lumps remain. Stir in Cool Whip. 
• Serve with graham crackers, fruit, or sugar free cookies.

Print

Sugar Free Cheesecake Dip Recipe

Make a light no-bake cheesecake dip that won’t make you miss the sugar or fat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 35kcal

Author Dorothy Kern

Cost $5

Ingredients

• 4 ounces reduced-fat cream cheese (room temperature)
• 3 tablespoons sugar-free coffee creamer any flavor
• ½ teaspoon vanilla
• ¼ teaspoon lemon juice
• 1 cup Sugar Free Cool Whip (see note)
• Assorted dippers

Instructions

• Beat cream cheese with a hand mixer until smooth. Beat in coffee creamer, vanilla, and lemon juice. Mix until no lumps remain. Stir in Cool Whip.
• Serve with graham crackers, fruit, or sugar-free cookies.

Notes

• For a low fat dip instead of low sugar, use low fat coffee creamer and fat free or low fat Cool Whip.

Nutrition

Serving: 1serving | Calories: 35kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 14mg | Vitamin A: 95IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.03mg

Cheesecake Dip Recipes

• Peppermint Mocha Cheesecake Dip
• Salted Caramel Cheesecake Dip
• Peanut Butter Cheese Ball

Sugar Free Cheesecake Dip is an easy recipe made entirely sugar free – it’s a great fruit dip recipe or party dip when you’re cutting out sugar.

The post Sugar Free Cheesecake Dip appeared first on Crazy for Crust.