Monthly Archives: April 2014

Lemon No Bake Bars


These are a very popular bar! Always requested for a spring dinner and Easter Sunday. Super easy and refreshing! This recipe was adapted from Ellie Krieger, Registered Dietitian, from the Food Network’s Lemon Bars recipe.


14 graham crackers, low fat (7 full sheets)
1/2 TB milled flaxseed
1/2 TB Splenda Brown Sugar
2 TB melted butter
1/4 tsp salt

8 oz greek reduced fat cream cheese blend (green mountain farms works well) brought to room temperature
1 can of fat free sweetened condensed milk
1/4 cup egg substitute
1/2 cup fresh lemon juice
1 tsp lemon zest
2 tsp gelatin
3 TB boiling water

This recipe yields 16 refreshing bars!

Spray an 8 by 8 glass baking dish with cooking spray and set aside.

Place graham crackers, salt, & flaxseed in a food processor.


Pulse until course texture.
Add melted butter and pulse until resembles sand like texture.


Place the crumb mixture in the baking dish and press the crumb blend with your fingers to form crust bottom.


Place the crust in the refrigerator well preparing the lemon filling.

In a large bowl blend cream cheese, sweetened condensed milk, and egg substitute. Beat in high until smooth and no chunks of cream cheese. This takes about 2 to 3 minutes but it is important that the cream cheese is softened to start.


Add lemon juice and zest to milk mixture.


Beat the lemon into the batter until fully incorporated. This should take less than a minute.


In a small bowl take the boiling water and gelatin and whisk until completely gelatin dissolves.

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Let the gelatin mixture cool for approximately 2 minutes. And then add to the lemon filling blend.


Fold the gelatin into the batter.

Take the crust out of the refrigerator and pour the batter on top the crust and spread evenly with spatula.


Cover with plastic wrap and place back in the refrigerator overnight or for at least 8 hours.


Cut into 16 bars (2 in by 2 in) and enjoy!

Special note spray cutting knife with cooking spray before driving into bars to prevent sticking and the yield a smooth edge.

Apple Butter & Pecan Wheat Muffins


I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!


1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate


In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.


Pour the liquid batter into the dry ingredients.


Fold the liquid ingredients into the dry.


Scoop batter using a 4 oz scoop into standard muffin tins.


Sprinkle the muffins with 2 tsp of the chopped pecans.


Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.


Remove from tins and let completely cool on wire rack.