Dessert

Easy, Layered Banana Pudding Trifle

Easy, Layered Banana Pudding Trifle

18

It’s Labor Day Weekend! Every holiday weekend I am asked about what I plan to cook and bring to our annual friends and family cookout. This year I had help from my friend, Amber. She was in town visiting me from Chicago. We have been friends for years, but I had yet to have any of her famous banana pudding trifle. I have watched her prepare it and take photos on social media countless times before. I wanted a turn! I also wanted a small “get out of cooking for the BBQ” free card. Amber saved the day!  

Clear Plastic Elegant Pedestal Trifle Bowl 120 Oz
Clear Plastic Elegant Pedestal Trifle Bowl 120 Oz
List Price: $15.88
Price: $15.88
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Here is a link to the trifle bowl dish used in this recipe. You will definitely want to use one of these!

Easy Layered Banana Pudding Trifle

I went back and forth for a short while on whether I wanted to manipulate the ingredients to lighten-up the recipe some. After talking it through with Amber I decided against it. You guys know I can SNATCH pretty much any recipe. This is Amber’s recipe. I felt like it should remain untouched. I also want to be sure my blog has Treat Yourself recipes. This recipe falls into that category. When you are consistently working hard to maintain a healthy lifestyle, you definitely deserve a reward from time to time. I recently made Truffle Oil Mushroom Cheeseburgers that fall into this category as well. Be sure to check out the recipe!

Easy Layered Banana Pudding Trifle

I did the photography for these photos, but Amber did all of the food styling on her own. She did an amazing job, especially for someone who is not a food blogger!

Easy Layered Banana Pudding Trifle

We took the banana pudding to our friends and family BBQ and it was a major hit. There wasn’t any left to take home!

Easy Layered Banana Pudding Trifle

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Easy Layered Banana Pudding Trifle

5 from 6 votes
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Easy, Layered Banana Pudding Trifle

Easy, Layered Banana Pudding Trifle is a creamy, quick and easy dessert perfect for parties and events. The layers are filled with vanilla pudding, nilla wafers, and cool whip whipped cream.

Course Dessert
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 15
Calories 225 kcal
Author Stay Snatched

Ingredients

  • 1 large box (5oz) Jell-O Cook and Serve Vanilla pudding not Instant
  • 7 bananas sliced
  • 3 cups 2% milk
  • 1 box Nilla Wafers
  • 1 16 oz container Cool Whip
  • 2-3 strawberries sliced (optional)

Instructions

  1. Heat a sauce pan over medium heat. Following the pudding package instructions, add the milk and pudding mix to the pan. Stir constantly until the mixture boils.

  2. Pour the pudding into a mixing bowl and allow the pudding to chill for at least 5 minutes while you prep the remaining ingredients.

  3. Add a layer of Nilla Wafers to the bottom of the trifle dish. Continue to layer the bowl by adding a layer of cool whip, then a layer of pudding, sliced bananas, and more Nilla Wafers. 

  4. Top with wafers, bananas, and sliced strawberries. Crumble a few wafers to sprinkle throughout the top.

  5. Chill until serving.

instant pot low carb banana nut bread

Instant Pot Low-Carb Banana Nut Bread

23

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This Instant Pot Low-Carb Banana Nut Bread was developed because it is entirely too hot outside to turn on the oven! It has been 100 + degrees in Kansas City for a long time now! Ok, maybe it has only been a week or two, but with these recent heat advisories, it definitely feels like it has been an eternity. Instant Pot recipes have been my saving grace this summer. I can still enjoy a lot of my favorite recipes without having to sweat it out in a stuffy kitchen.

Calories: 182     Fat: 7G      Net Carbs: 10G      Protein:  11G
Here is the pan I used for this reicpe. I have used it for Instant Pot Cheesecake, too! LIFESAVER!
 
 

instant pot low carb banana nut bread

 
Growing up, my mom made banana nut bread often. Vividly, I still remember the old and tattered, yellow cookbook that she used for a lot of her recipes. She still has this cookbook today! It pre-dates me and is well over 30 years old. Most Sunday mornings, my mom would whip together a small batch and throw it in the oven for my brothers and me before church. Before leaving for church, I would spread butter over a warm slice. Oh, the nostalgia! 
 
 
instant pot low carb banana nut bread
 
I created a similar vibe this past Sunday and whipped up this banana nut bread early in the morning. Sunday brunch plans were on the agenda for the early afternoon, so I had to exercise self-restraint and limit myself to just one slice. 
instant pot low carb banana nut bread
 
I did a few things to lighten up this recipe. Instead of white flour, I used Bob’s Red Mill Low-Carb Baking Mix. Using this mix, I was able to obtain really favorable macros for this recipe. This is my first time using this baking mix. I will definitely use it again in future recipes. Also, instead of using a full stick of butter, my mom’s recipe calls for this 🙂 I used 2 tablespoons and substituted the remaining serving for unsweetened applesauce. I have used applesauce in place of butter in a lot of my dessert recipes. It works really well.  Greek yogurt is a great option, too. Next up sugar….I used a lot less.

 

 

instant pot low carb banana nut bread

  
instant pot low carb banana nut bread
The bananas you select for this recipe are VERY important. You want bananas that are fully ripe, to the point the bananas look like they are going bad. In hindsight, I believe this is why my mom made banana bread on Sundays. She was using the leftover bananas that remained from our “cereal with sliced bananas” breakfast that we ate each morning before school. Fully ripe bananas are usually much sweeter than the greenish-yellow bananas, or even the fully yellow bananas. Brown spots indicate the sugar content has risen. This supports my take on why you should not have to add a ton of sugar to this recipe. A fully ripe banana does a lot of that work for you.
 
I was provided free samples of the baking mix used in this recipe from Bob’s Red Mill. All opinions are my own.
 
More Instant Pot Recipes:
Instant Pot Lasagna
 
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instant pot low carb banana nut bread
 
 
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instant pot low carb banana nut bread
4.84 from 6 votes
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Instant Pot Low-Carb Banana Nut Bread

Instant Pot Low-Carb Banana Nut Bread is an easy pressure cooker recipe for homemade, keto friendly, healthy dessert with fruit.

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 182 kcal
Author Stay Snatched

Ingredients

  • 2 cups Bob's Red Mill Low-Carb Baking Mix
  • 2-3 medium bananas fully ripe and mashed, enough to produce 1 cup
  • 2 tablespoons butter room temperature
  • 2 eggs
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup sugar (substitute for Stevia for less carbs)
  • 1/4 cup chopped nuts I used pecans
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. In a mixing bowl, mix sugar, softened butter, unsweetened applesauce, and eggs. Using a mixer or hand-mixer, beat until smooth. Scrape the sides of the bowl and ensure everything is fully mixed.

  2. Add the mashed bananas to the wet ingredients. Fully mix.

  3. Add the dry ingredients to a separate bowl and stir to combine.

  4. Add the dry ingredients to the wet ingredients. Beat for a short while until combined.

  5. Fold in the nuts. 

  6. Grease the 7 inch pan. Add the mixture to the pan.

  7. Cover the top of the pan with foil to prevent water from getting into the bread. 

  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).

  9. Create a foil handle to remove the pan from the Instant Pot. Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.

  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  11. Set the Instant Pot on manual, 50 minutes.

  12. After the Instant Pot alerts that 50 minutes have passed, allow the steam to settle without quick release for 10 minutes. 

  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. 

 

Chocolate Chip Cookie Dough Protein Overnight Oats

Chocolate Chip Cookie Dough Protein Overnight Oats

28

 This post may contain affiliate links. Please read my full disclosure here.
 
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Goodbye, boring breakfast! Hello, chocolate chip cookie dough PROTEIN overnight oats. I joined the overnight oats craze years ago. I tried so many different recipes. I loved pretty much all of them. I got burned out on oatmeal in general so I switched to other recipes. Well, my overnight oats are back! This time with a recipe more EPIC than before. 

Calories: 402     Fat: 17G      Net Carbs: 34G      Protein:  21G
 

Chocolate Chip Cookie Dough Protein Overnight Oats

I am a huge fan of natural peanut butter. I make sure to read the ingredients before purchasing. The only ingredient in true natural peanut butter is PEANUTS. With some brands, it may have peanuts and salt. If it has anything else keep looking! I pass on the No-Stir “natural” peanut butter because every single one I have seen has added sugar!

I love to meal prep in advance. It saves me so much time throughout the week. I also love to come home from a long day of work and have absolutely nothing to do! The same goes for my breakfast. With these overnight oats, I can prep enough for the weekday on Sunday and just grab a jar from the fridge each morning.

Chocolate Chip Cookie Dough Protein Overnight Oats

The vanilla and butter extracts really go to work in this recipe! I use both of the extracts a lot for baking. They really are key to obtaining the cookie dough taste.

Chocolate Chip Cookie Dough Protein Overnight Oats

The last win for this recipe is the added protein. I generally work out in the mornings and eat my breakfast immediately after. This recipe makes the perfect post-workout meal.

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Chocolate Chip Cookie Dough Protein Overnight Oats

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Chocolate Chip Cookie Dough Protein Overnight Oats
5 from 13 votes
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Chocolate Chip Cookie Dough Protein Overnight Oats

Chocolate Chip Cookie Dough Protein Overnight Oats is a quick and easy breakfast recipe with chocolate chips, vanilla, and peanut butter perfect for meal prep. 

Course Breakfast, Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 404 kcal
Author Stay Snatched

Ingredients

  • 1/2 cup rolled oats
  • 3/4 cup unsweetened almond milk
  • 1/4 cup non-fat, vanilla Greek yogurt
  • 1 tbsp natural peanut butter
  • 2 tsp chocolate chips I used dark
  • 1/3 scoop vanilla protein powder
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract

Instructions

  1. Add all of the ingredients (except for the chocolate chips) in a small jar or Tupperware container.

  2. Place in the fridge overnight.

  3. Adjust and add more milk if you prefer a less thick mixture.

  4. Sprinkle with chocolate chips before serving.

Recipe Notes

You can also divide the peanut butter serving in half. You can add half of the peanut butter to the jar with the other ingredients prior to placing the jar in the fridge overnight. Add the remaining peanut butter immediately before serving. 

Skinny, Lightened-Up Puerto Rican Rum Cake

Skinny, Lightened-Up Puerto Rican Rum Cake

24

This post may contain affiliate links. Please read my full disclosure here.

This skinny, lightened-up Puerto-Rican rum cake was my saving grace this past weekend. It was Father’s Day weekend. Every holiday I feel like my friends and family look to me and wonder what I am going to cook up next. I LOVE to prepare a dish that tap dances along the edges of the danger zone. “Danger zone,” because I am guilty of bringing lightened-up food to events without mentioning a word before-hand. 

Usually, I bring a typical dish you would normally see at family functions. I almost never mention I “snatched” the recipe and made the dish more suitable for everyone’s waistline. I like to gauge the reactions of others, first. As they are taking bites of what I prepared, I stare directly into their mouths. I watch their eyes, hoping for a smize. I then wait for someone to yell out the dish tastes funny….or that it is missing something. This has yet to happen! At some point, I tell everyone the dish is on the healthier side. I explain what I did to modify the dish, etc. 

I am always greeted with the same response: “I do not believe you. This tastes too good.”  🙂 This truly keeps motivated. This motivation continues to fuel my desire to deliver healthy recipes to this blog each and every week.

Cal: 216   Fat: 7G    Net Carbs: 36G    Protein: 4G

Baker's Secret 1114421 Essentials Fluted Tube/Bundt Pan
Baker's Secret 1114421 Essentials Fluted Tube/Bundt Pan
List Price: $12.69
Price: $12.58
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Grease and flour a bundt cake pan. Sprinkle the pecans throughout. Don’t worry! They will turn out pretty in the end.

skinny lightened up puerto rican rum cake

Next, combine all of the cake ingredients and beat on high for 2 minutes. Bake for 60 minutes.

skinny lightened up puerto rican rum cake

I used sugar-free yellow cake mix in this recipe. This was my first time going with sugar-free. Typically, when I create a recipe I brainstorm many different ways I can modify an ingredient, or remove it entirely. With cakes and dessert, sugar is usually the culprit of why the calories and overall grams of sugar are through the roof. After coming up with my first draft of ingredients and reviewing the macros, I noticed a large source of the sugar came from the cake mix. I planned to add additional sugar to the mix while prepping. Why did the cake mix have so much of it already?! I immediately went on the hunt for reduced-sugar cake mix and stumbled upon a sugar-free yellow cake option. Definitely look into this! I used Pillsbury. 

skinny lightened up puerto rican rum cake

skinny lightened up puerto rican rum cake

The wonderful folks at Don-Q were kind enough to provide me the rum used for this recipe. I have been able to sample 4 different types of Puerto-Rican rum from Don-Q. Each flavor was unique and absolutely delicious. I chose the Don Q Añejo to create this recipe. Fabulous idea! It pairs wonderfully.

skinny lightened up puerto rican rum cake

The rum butter glaze is my favorite part of this recipe. Using a cooking brush for the glaze allows it to seep directly into its pores. You can taste the rum in every single bite. I recommend you make your cake well in advance of when you plan to eat it. The longer the cake sits after you glaze, the more your cake will taste of rum.

skinny lightened up puerto rican rum cake

skinny lightened up puerto rican rum cake

This cake was such a hit! I suggest this rum for use in your cake. The flavor is potent, but not at all overwhelming.

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skinny lightened up puerto rican rum cake

Disclosure: I was supplied products in exchange for this post. All opinions are my own.

skinny lightened up puerto rican rum cake
4.92 from 12 votes
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Skinny, Lightened-Up Puerto Rican Rum Cake

Skinny, Lightened-Up Rum Cake makes the perfect guilt-free dessert. This cake uses Puerto Rican rum with intense flavor.

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 14
Calories 216 kcal
Author Stay Snatched

Ingredients

Cake

  • 1 box sugar-free yellow cake mix
  • 1/4 cup pecans, chopped
  • 4 eggs
  • 1 box sugar-free instant vanilla pudding
  • 1/2 cup unsweetened applesauce
  • 1/2 cup cold water
  • 1/2 cup Don Q rum

Glaze

  • 3 tbsp butter
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/2 cup Don Q rum

Instructions

  1. Preheat oven to 325 degrees.

  2. Grease and flour a bundt pan.

  3. Sprinkle the chopped nuts throughout the bottom of the pan.

  4. Mix all of the cake ingredients in a mixing bowl. Beat the batter for 2 minutes.

  5. Pour the batter in the pan covering the nuts. 

  6. Bake for 60 minutes.

  7. Cool the pan on a baking rack for 10-15 minutes.

  8. Turn the pan over on a serving plate and remove the cake.

Glaze

  1. Melt the butter on medium-high heat in a saucepan. Add the water and sugar.

  2. Boil for 5 minutes. Remove from heat and add the rum.

  3. Using a cooking brush, spread the glaze over the top of the cake and along the sides.

  4. Serve!

Recipe Notes

I recommend you make your cake well in advance of when you plan to eat it. The longer the cake sits after you glaze, the more your cake will taste of rum.

 

instant pot no bake cheesecake

Instant Pot No-Bake Cheesecake

26

 This post may contain affiliate links. Please read my full disclosure here.

For those who know me, this Instant Pot no-bake cheesecake may seem like a reach. Desserts are not my specialty. I do not really like most desserts. When I got my new Instant Pot and noticed that I could make cheesecake (and other cakes, too), I was intrigued! You see, cheesecake IS a dessert that I love. I love it because it’s not too sweet. Cream cheese is the main ingredient and I love cream cheese! Cheesecake does not have frosting like most cakes, and it is not laced with overly sugary toppings. Well…it can be! For this recipe, it isn’t. I went with good ole fashioned fresh fruit. 

Calories: 221       Fat: 13G      Net Carbs: 17G      Protein:  6G

Here is the pan I used with the Instant Pot. The bottom of the pan is removable. When the cheesecake is ready, you simply push up on the bottom to remove it. 

Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch
Fat Daddio's Anodized Aluminum Round Cheesecake Pan with Removable Bottom, 7 Inch x 3 Inch
Price: $12.98
Price Disclaimer

instant pot no-bake cheesecake

For most of my recipes I come up with an idea and then I implement. I “experiment” in the kitchen, but the majority of the time, my recipe comes to fruition and I do not have to re-do them. The only time I have to truly experiment and sometimes re-do a recipe is when I make some desserts. Desserts and baking require very detailed and calculated steps. You will NEVER hear me call myself an expert in baking. For starters, I do not like most baked goods. No sense in becoming an expert at something that I will not eat! This cheesecake recipe is a great example of an idea that required a make-up session…or two. 

 

instant pot no bake cheesecake

My original recipe used reduced-fat cream cheese instead of regular cream cheese. This may have been a mistake, but I am not sure. I ended up having to make this cheesecake 3 times until I finally got it right. The first recipe I used reduced-fat cream cheese and I only used a 1/2 cup of graham cracker crumbs. The filling looked great when I removed the cake from the Instant Pot and after I refrigerated. When I sliced into the cake, it crumbled immediately. I also wasn’t using the best knife. So there are 3 things here that could have been the culprit! I still want to try out using reduced-fat cream cheese at some point. So stay tuned on if this is, in fact, an Instant Pot Cheesecake mistake.

instant pot no bake cheesecake

Why the Instant Pot? Using the Instant Pot does cut down on cook time. Traditional cheesecake recipes require 45 minutes to an hour of bake time. I prepared this cheesecake in 35 minutes using the Instant Pot. Another thing to consider is the heat from the oven, especially during summer months. Summer is on the rise here in Kansas City and we have already experienced some pretty hot days. Since I cook often, I will definitely have to use the oven throughout the summer. However, I am hoping this Instant Pot will help me lower my usage. I need all of the help I can get to keep my home cool this summer!

instant pot no bake cheesecake

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
List Price: $99.95
Price: $99.00
You Save: $0.95
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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread

Instant Pot Shrimp Risotto with Vegetables and Parmesan
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

 

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instant pot no-bake cheesecake

instant pot no bake cheesecake
5 from 9 votes
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Instant Pot No-Bake Cheesecake

Instant Pot No-Bake Cheesecake is the perfect healthy, skinny, dessert. This recipe is quick and easy, perfect for holidays and events.

Course Dessert
Prep Time 30 minutes
Cook Time 5 hours 35 minutes
Total Time 6 hours 5 minutes
Servings 8
Calories 221 kcal
Author Stay Snatched

Ingredients

Crust

  • 1 1/2 -2 tbsp butter melted
  • 1 cup graham cracker crumbs

Filling

  • 8 oz cream cheese bring to room temperature
  • 1/4 cup sugar
  • 1 1/2 tsp vanilla extract
  • 3/4 cup plain, non-fat Greek yogurt bring to room temperature
  • 1 egg bring to room temperature
  • 2 tbsp fresh lemon juice of

Topping

  • 1/2 cup raspberries

Instructions

Crust

  1. Combine the melted butter and graham cracker crumbs in a medium mixing bowl. Stir until mixed.

  2. Add the crust to the 7 inch pan making sure to work the crust up along the sides.

  3. Use the bottom of a drinking glass to flatten the surface. Place the crust into the freezer while you prepare the filling. 

Filling

  1. Add the cream cheese to a mixing bowl or standing mixer. Beat for 30 seconds with a hand blender or standing mixer.

  2. Add the sugar and then beat for 30 seconds. 

  3. Add the Greek yogurt and beat for 30 seconds. 

  4. Add the egg. Beat for 30 seconds. 

  5. Add the lemon juice and vanilla extract. Beat for 30 seconds. 

  6. Remove the crust from the freezer. Add the cheesecake batter to the crust. Make sure there are no air bubbles within the batter. If there are bubbles, drop the pan on a hard surface a few times. Smooth the batter throughout and along the edges of the pan with a spoon. 

  7. Cover the top of the pan with foil to prevent water from getting into the cheesecake. 

  8. Add a cup of water to the pot. Place the trivet inside the pot. (This comes with the device).

  9. Create a foil handle to remove the pan from the Instant Pot.  Fold a large piece of foil in half the long way. This will be used to wrap around the 7 inch pan to make it easier to lift out of the Instant Pot.

  10. Place the foil handle in the Instant Pot. Place the pan in the middle of the pot over the foil handle. 

  11. Set the Instant Pot on manual, 35 minutes.

  12. After the Instant Pot alerts that 35 minutes have passed, allow the steam to settle without quick release for 10 minutes. After 10 minutes have passed, quick release. 

  13. Unfold the foil handle and remove it from the Instant Pot. Place the pan on a baking rack to cool. Allow it to cool to room temperature. I let my cheesecake cool for about an hour.

  14. Once cool, place in the refrigerator overnight (minimum of 5 hours).

  15. Remove the cake from the fridge. Push up on the bottom of the pan. The cake should form along the sides and should be loose and easy to remove. If the cake doesn't show signs of lifting on the sides, you haven't refrigerated long enough!

Topping

  1. Top with fresh raspberries and serve!

Recipe Notes

Takeaways:
1. Do not use reduced-fat until further notice. I would like to experiment with this again, but as for now my success in this recipe was in refraining from using reduced-fat.

2. If you lower the suggested serving of graham cracker crumbs it may impact your ability to cut into the cake without it crumbling. The cheesecake needs a sturdy crust.

3. Wipe your cake cutter off with a paper towel between EACH cut.

4. If you don't cover your cheesecake while it's in the Instant Pot, it will likely get wet. I did have some water on top of the foil when I removed it. You should be able to dab this away with paper towels, but I preferred to avoid that.

5. DO NOT OVER-BEAT the batter. I outlined the 30-second rule for each ingredient to prevent this. If you beat the batter too much, air bubbles will form. The air bubbles will cause multiple cracks within the filling and could also cause it to fall apart.

6. Use ROOM temperature ingredients for the filling. I set my cream cheese, eggs, and Greek yogurt out on the counter an hour before I started. Cold items will not blend well. You want creamy filling.

red wine champagne sangria

Red Wine Champagne Sangria

14

Red wine champagne sangria is just in time for spring, Cinco De Mayo, and the upcoming summer months. This drink is so fabulous it is actually perfect for any occasion at any point throughout the year. I have a feeling this is going to be my first choice for patio drinking this summer. I am looking forward to many summer days curled up on my deck with a good book and a pitcher of this red wine champagne sangria right alongside.

Calories: 160       Fat: 2G      Net Carbs: 18G     Protein: 1G

red wine champagne sangria

I attended a bridal shower this past weekend for a very close friend. As a bridesmaid, I took on some of the responsibility of helping prepare a food dish and a drink. The theme for the shower was “Around the World.” The shower featured food and drinks from various areas around the world. I had been dying to experiment with empanadas. I went to an amazing authentic Argentinian restaurant for my birthday a few years ago.  I have been hooked every since! Since then, I have had them in many different forms: steak, shrimp, cheese, etc. Check out my amazing Beef and Cheese Empanadas recipe here. Sangria sounded like a great drink to accompany the empanadas. The sangria was a hit and I had a wonderful time at the event! 

red wine champagne sangria

Red sangria is amazing, but adding champagne seemed like it would be EPIC. Mimosas are the craze right now because of the booming popularity of gourmet brunch. Why not combine the two and enjoy the best of both worlds?

red wine champagne sangria

This sangria makes the perfect party punch! I packed up a batch and took it with me to the bridal shower. It was gone in what felt like the blink of an eye!

Items that will assist with this recipe:
Crisa Impressions by Libbey 80 Ounce Clear Glass Pitcher
2014 Black Oak California Cabernet Sauvignon Red Wine 750 ml

red wine champagne sangria

red wine champagne sangria
5 from 9 votes
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Red Wine Champagne Sangria

Red wine champagne sangria is delicious, refreshing, and perfect for the spring and summer months. This sangria includes juicy, fresh fruit.

Course Dessert, Drinks
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 8
Calories 160 kcal
Author Stay Snatched

Ingredients

  • 1 bottle dry, red wine
  • 2 cups champagne
  • 1 apple sliced
  • 1 cup strawberries sliced
  • 1 orange sliced
  • 1/4 cup sugar

Instructions

  1. Add the fresh fruit and sangria to the bottom of a pitcher. Use a large spoon to press down on all the ingredients. Stir.

  2. Add the wine. Stir again until fully combined.

  3. Refrigerate for at least 2 hours until chilled.

  4. Top off the pitcher or each individual glass with chilled champagne prior to serving. This will give the glass a fizzy appearance. If you add the champagne prior to refrigeration you will likely lose the fizz.

 

skinny healthy pineapple cream cheese wontons

Skinny, Guilt-Free Pineapple Cream Cheese Wontons

10

This skinny, guilt-free pineapple cream cheese wontons recipe was inspired by the wontons I typically enjoy at one of my favorite sushi restaurants. I am almost ashamed to admit which restaurant because it is a chain restaurant. Foodies aren’t supposed to eat at chain restaurants, right? WRONG. I think there is room for exceptions. I do not eat at chains regularly, but there are some good ones out there that are nice to enjoy from time to time. The restaurant has amazing lobster spring rolls as well. Stay tuned, because those may be next on my list!

 3 wontons = Calories: 214       Fat: 16G      Net Carbs: 20G     Protein: 3G

The fat count looks high on the macros above due to the coconut oil used in this recipe. Keep in mind coconut oil is high in the saturated fat from medium-chain triglycerides that help improve cholesterol.

Nasoya All Natural Won Ton Wraps, 12 Ounce -- 6 per case.
Nasoya All Natural Won Ton Wraps, 12 Ounce -- 6 per case.
List Price: $39.99
Price: $39.99
Price Disclaimer

skinny healthy pineapple cream cheese wontons

I chose to use pre-made wonton wrappers because my blog focuses on quick and healthy recipes. From time to time, you will find recipes that take more time and are on the “Treat Yourself” and indulge list. I post a bunch of these around the holidays. I am one of the designated cooks in my family. I usually spend a ton of time in the kitchen around the holidays. Easter is this weekend, one of my favorite holidays! You can expect me to be in the kitchen whipping up family favorites!  🙂 

skinny healthy pineapple cream cheese wontons
skinny healthy pineapple cream cheese wontons

skinny healthy pineapple cream cheese wontons
skinny healthy pineapple cream cheese wontons

skinny healthy pineapple cream cheese wontons

I chose to fry the wontons in coconut oil because I used this same method for my Low-Carb Vanilla Protein Donuts recipe.  The donuts were amazing! I used Trader Joe’s Organic Virgin Coconut Oil. Virgin coconut oil usually has a mild flavor and scent. It makes an excellent choice for recipes that require clean and pure fats, yet it does not have a dominating coconut flavor. I am not a fan of coconut flavored desserts, so this is a major plus for me.

skinny healthy pineapple cream cheese wontonsskinny healthy pineapple cream cheese wontons

The higher the exposure to heat, the more intense the flavor. Because the wontons are fried on medium-high heat there is a slight hint of coconut that is not at all overwhelming. I think this pairs wonderfully with fresh pineapple, cream cheese, and powdered sugar!

skinny guilt free pineapple cream cheese wontons

skinny healthy pineapple cream cheese wontons
5 from 4 votes
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Skinny, Guilt Free Pineapple Cream Cheese Wontons

Skinny, Healthy, Guilt Free Pineapple Cream Cheese Wontons make a wonderful quick and easy recipe loaded with fresh pineapple, cream cheese, and topped with powdered sugar.

Course Appetizer, Dessert, Side Dish, Snack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 wontons
Calories 210 kcal
Author Stay Snatched

Ingredients

  • 8 oz reduced-fat cream cheese
  • 1 cup fresh pineapple finely chopped
  • 1/3 cup virgin coconut oil melted
  • 21 wonton wrappers
  • 1 tbsp powdered sugar

Instructions

  1. Melt the cream cheese and pineapple in a saucepan on medium-high heat. Stir constantly for 3-4 minutes until the mixture is creamy.

  2. Lay out the wonton wrappers on a working surface. I used a large, bamboo cutting board. Load the pineapple cream cheese mixture onto each wrapper. Be careful not to overfill. 

  3. Fold each wrapper diagonally across to form a triangle. From there close the wrapper, by folding each of the sides (sticking out from the triangle) in. The process is very similar to making paper airplanes.  

  4. Heat a skillet on medium-high heat. Add the coconut oil and it allow to become warm (about 1 minute). Carefully add the folded wontons. 

  5. Fry the wontons on each side for about 1 1/2 - 2 minutes on each side.

  6. Remove the wontons from the skillet. Sprinkle with powdered sugar.

Recipe Notes

One serving = 3 wontons

150 low-calorie healthy brownies

150 Cal Low-Calorie Healthy Brownies

20

150 cal low-calorie healthy brownies have become my most requested recipe from family and friends. Healthy dessert options are in high demand! Chocolate is a weakness for a lot of people. Most people LOVE chocolate….and brownies of course! With small modifications, you can still enjoy most desserts without ruining your waistline. Bikini season is around the corner. How amazing does it feel to rock a bikini with confidence while enjoying a nice, moist brownie?

Calories: 161     Fat: 11G      Net Carbs: 10G      Protein:  4G

Check out these macros! These brownies are low-carb because of the ingredients. I used unsweetened cocoa and stevia as a table sugar substitute. Applesauce and Greek yogurt are great additions because they add flavor and great texture. Both are also great substitutes for oil, which is typically often used in baking recipes.

Chicago Metallic Professional Slice Solutions Brownie Pan, 9-Inch-by-13-Inch
Chicago Metallic Professional Slice Solutions Brownie Pan, 9-Inch-by-13-Inch
Price: $27.86
Price Disclaimer

150 low-calorie healthy brownies

Almond flour is gluten-free and is great to use because it is high in protein and fiber, and lowers calories and carbs. Compared to all other nuts, almonds provide the most calcium and are beneficial for heart health and lowering cholesterol.

 

150 low cal healthy brownies

150 low cal healthy brownies

150 low-calorie healthy brownies
150 low-calorie healthy brownies

These brownies are so moist. The almond flour really does a great job with the texture.

150 cal low calorie healthy brownies

Items that will assist with this recipe:

Baker’s Bittersweet Baking Chocolate Bar, 4 Oz (6-Pack)

Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle

HERSHEY’S Natural Unsweetened Cocoa, 23 Ounce

Baker's Edge Nonstick Edge Brownie Pan
Baker's Edge Nonstick Edge Brownie Pan
List Price: $39.95
Price: $35.95
You Save: $4.00
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150 low-calorie healthy brownies
5 from 5 votes
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150 Low-Calorie Healthy Brownies

150 low-calorie healthy brownies are dairy-free, gluten-free, and loaded with Greek yogurt, applesauce, and chocolate chips. Quick and easy recipe.

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Calories 161 kcal
Author Stay Snatched

Ingredients

  • 2 eggs
  • 1/4 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 4 oz bittersweet chocolate baking bar
  • 1/2 cup non-fat vanilla Greek yogurt
  • 1/4 cup unsweetened apple sauce
  • 1 1/2 tbsp butter
  • 1/5 cup chocolate chips
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp stevia
  • dash of salt

Instructions

  1. Preheat oven to 350 degrees.

  2. Grease a 9 x 9 baking pan or brownie pan.

  3. Melt the butter and chocolate bar in a bowl in the microwave for 40-50 seconds to soften.

  4. Combine the dry ingredients (cocoa powder, almond flour, baking powder, stevia, and salt) in a small bowl.

  5. Combine the wet ingredients (Greek yogurt, applesauce, and vanilla) in a large bowl. Add the melted chocolate and butter. 

  6. Add the eggs and whisk until fully combined.

  7. Add the dry ingredients to the mixture. Whisk until blended.

  8. Fold in the chocolate chips.

  9. Add the batter to the greased brownie pan. Bake for 20-25 minutes.

  10. Allow to cool before serving.

healthy low carb fried vanilla protein donuts

Healthy Low-Carb Fried Vanilla Protein Donuts

19

These healthy, low-carb fried vanilla protein donuts make the perfect breakfast or dessert. I have made donuts once before. My Dairy Gluten Free Protein Donuts are amazing. They are cake donuts, so they weren’t fried. I decided I wanted to take it a step further. These donuts are low-carb, dairy-free, gluten-free, and are fried in coconut oil.

Calories: 124       Fat: 12G      Net Carbs: 4G     Protein: 9G

Wilton Nonstick 6-Cavity Donut Pan
Wilton Nonstick 6-Cavity Donut Pan
List Price: $9.99
Price: $6.89
You Save: $3.10
Price Disclaimer

healthy low carb fried vanilla protein donutsIf you check out the macros on this recipe you will notice it appears to be high in fat for just 1 protein donut. 9 grams of the fat come from the coconut oil. According to WebMD, coconut oil’s saturated fat is made up mostly of medium-chain triglycerides, or MCTs. Your body handles them differently than the longer-chain fats in liquid vegetable oils, dairy, and fatty meats. Studies suggest the MCT-saturated fat in coconut could boost your HDL or “good” cholesterol. This makes it less bad for your heart health than the saturated fat in animal-based foods like cheese and steak or products containing trans fats.

LDL “bad cholesterol”: forms plaque that blocks the arteries

HDL “good cholesterol”: removes the LDL

In summary, coconut oil appears high in saturated fat, but this fat is vastly different from the saturated fat found in food that is not good for the body.

healthy low carb fried vanilla protein donuts

healthy low carb fried vanilla protein donuts

I was able to keep the carb count low in this recipe by using coconut flour instead of standard flour. Coconut and almond flours are great substitutes for recipes that call for flour. Most oils are free of carbs. Frying these donuts does not add additional carbs.

healthy low carb fried vanilla protein donuts

healthy low carb fried vanilla protein donuts

healthy low carb fried vanilla protein donuts

Items that will assist with this recipe:

Wilton Nonstick 6-Cavity Donut Pan

Organic Coconut Flour (4 lb) by Anthony’s, Certified Gluten-Free, Non-GMO

Nature’s Way Organic Extra Virgin Coconut Oil, 32 Ounce

healthy low carb fried vanilla protein donuts
5 from 5 votes
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Healthy Low-Carb Vanilla Protein Donuts

Healthy low-carb, dairy-free, gluten-free vanilla protein donuts that are fried in coconut oil. These donuts make the perfect breakfast or dessert.

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 6
Calories 124 kcal

Ingredients

Donuts

  • 1/3 cup coconut flour
  • 1 scoop vanilla protein powder use plant or soy based for dairy free
  • 1/2 cup unsweetened almond milk
  • 2 tbps stevia
  • 2 egg whites
  • 1 egg
  • t tsp vanilla extract
  • 2 tsp baking powder gluten-free for gluten-free option
  • pinch of salt

Topping

  • 1 tbsp powdered sugar

Instructions

  1. Preheat oven to 325 degrees.

  2. Spray a donut pan with cooking spray.

  3. Whisk the egg and egg whites together. Add the almond milk, applesauce, vanilla extract, and stir.

  4. In a separate bowl, mix the dry ingredients, then add to the wet ingredients.

  5. Spoon the batter into the donut molds. Bake for 23-25 minutes.

  6. Allow the donuts to cool and then remove from the molds.

  7. Heat a skillet over medium-high heat. Add the coconut oil to the pan. Allow the oil to become hot, about 2 minutes.

  8. Add the donuts to the skillet and fry on each side for about 20-30 seconds.

  9. Remove the donuts from the skillet and top with powdered sugar.

 

 

Sweet Potato Overnight Oats Parfait

Sweet Potato Overnight Oats Parfait

11

A sweet potato overnight oats parfait is the perfect cure for boring breakfast. I often see people eat pre-packaged oatmeal regularly. BLAH! Pre-packaged oatmeal is loaded with preservatives and added sugar. I have started to prefer overnight oats to standard oatmeal. I feel like I have much more control of the consistency. Traditional oatmeal is often pretty thick. I prefer to be closer to the middle of the spectrum.

Calories: 259       Fat: 9G      Net Carbs: 29G     Protein: 13G

sweet potato overnight oats

sweet potato overnight oats

sweet potato overnight oats

I added chia seeds for a few reasons. Chia seeds work perfectly in recipes like this because they are pretty filling. A filing breakfast is exactly what I need because I work out most mornings and eat breakfast shortly after. Chia seeds are whole wheat and provide protein and fiber. Some studies report that chia seeds provide energy fuel. 

sweet potato overnight oats

sweet potato overnight oats

Toppings: I sprinkled a little granola throughout the parfait. You could also add almonds, pecans, etc.

sweet potato overnight oats parfait

5 from 4 votes
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Sweet Potato Overnight Oats Parfait

healthy sweet potato overnight oatmeal with Greek yogurt and chia seeds

Course Breakfast, Dessert
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 259 kcal

Ingredients

  • 1/4 cup rolled oats
  • 1/2 cup cooked sweet potato mashed
  • 1/2 cup unsweetened almond milk
  • 1/2 cup vanilla or plain non-fat Greek yogurt
  • 1 tsp chia seeds
  • 1/2 tsp cinammon
  • 1/8 tsp all spice

Instructions

  1. Poke 4-5 holes in a small sweet potato. Cook in the microwave for 3 minutes. Remove the potato from the microwave and mash.

  2. Combine all of the ingredients in a bowl or glass jar. Refrigerate overnight. 

  3. Serve!

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