Kid Approved & Diabetic Friendly

Chickpea Cookie Dough Dip

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This delicious Chickpea Cookie Dough dip was a huge hit at our house! I made it for my boys for their after school snack and they went to town on it! I know that a chickpea based cookie dough dip may have you raising your eyebrows, but I’m here to tell you I was seriously blown away by how good this was! It totally tasted like cookie dough!

This comes together super quick, and many of the ingredients are likely staples that you already have in your kitchen. My boys requested that I pack this in their lunch. It was no surprise that there were no leftovers from the batch I made today, but I am totally going to make more, double the recipe, and pack it in their lunch for the occasional treat.

You’ve got to try this!

Chickpea Cookie Dough Dip

Yield: 4 servings

Serving Size: 1/4 cup

Chickpea Cookie Dough Dip

Ingredients

  • 1 cup chickpeas, drained & rinsed
  • 2 1/2 tablespoons peanut butter
  • 1 tablespoon honey
  • 2 teaspoons vanilla
  • 2 tablespoons sugar-free chocolate chips

Instructions

  1. Add the first 4 ingredients to a food processor or blender and once that is blended, fold in the chocolate chips.
  2. Eat as is, or refrigerate at least one hour before consuming.
  3. Serve with graham crackers (not included in my calculations).

Notes

Each 1/4 cup serving has approximately: 161.9 Calories, 8.3g Total Fat, 5.2g Protein, 21.3g Carbohydrates, 3.6g Dietary Fiber, 4.9g Sugar, 0mg Cholesterol, 260 Sodium.

http://fingerprickingood.com/2015/08/26/chickpea-cookie-dough-dip/

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{4-Ingredient} Cupid Ice Cream

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{4-Ingredient} Cupid Ice Cream

Yield: Makes 4 1/2-cup servigns

{4-Ingredient} Cupid Ice Cream

Recipe source: skinnymom.com

Ingredients

  • 2 bananas
  • 1/2 cup frozen strawberries
  • 2 Tablespoons milk or almond milk
  • 1/2 teaspoon vanilla

Instructions

  1. Slice bananas into 1 inch pieces. Place in a plastic bag and freeze for at least 2 hours.
  2. Remove strawberries and bananas from freezer and place in a food processor or blender. Blend until they are the consistency of soft serve ice cream.
  3. Add milk or almond milk (more or less for desired texture) and vanilla and blend until smooth and well-mixed.
  4. Scoop out with an ice cream scoop and serve.

Notes

Each 1/2 cup serving has approximately: 52.6 Calories, 0.2g Total Fat, 5.8g Protein, 13.1g Carbohydrates, 1.6g Dietary Fiber, 7.4g Sugar, 0.5mg Cholesterol, 4.3 Sodium.

http://fingerprickingood.com/2015/02/10/4-ingredient-cupid-ice-cream/

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Strawberry Jello Dessert

Happy Valentine’s Day from Finger Prickin’ Good! If you’re in a pinch and want a yummy dessert or snack idea for your little valentine, here is a quick and easy idea: Strawberry Jello Dessert.

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All you need to make this is a box of Sugar Free Strawberry Jello, some fresh strawberry slices, and Sugar Free or Lite Cool Whip. Such an easy but absolutely delicious dessert! My little valentine’s couldn’t get enough! The fresh strawberry slices really add a lot to this recipe.

I hope you all have a wonderful Valentine’s Day!

Strawberry Jello Dessert

Strawberry Jello Dessert

Ingredients

  • 1 box Sugar Free Strawberry Jello
  • Lite or Sugar Free Cool Whip
  • Fresh strawberries, thinly sliced

Instructions

  1. Make Jello according to package instructions. Divide mixture between cups (mine made 10 cups- shown above).
  2. Top Jello with a thin layer of fresh strawberry slices.
  3. Refrigerate for approximately 90 minutes or until Jello is set.
  4. Top with approximately 1/4 cup Cool Whip and serve.

Notes

1/2 cup with sugar free strawberry jello, a thin layer of fresh strawberry slices and 1/4 cup of Cool Whip= 8 carbohydrates.

http://fingerprickingood.com/2014/02/14/strawberry-jello-dessert/

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Snow Ice Cream

C had a snow day today and we decided to make snow ice cream for the first time! We made two batches; one with real sugar & one with Truvia. Quite honestly, the one with Truvia was much better! This is a great low carb treat and fun activity to do with the kiddos on a snowy day!

Snow Ice Cream- 2

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Chocolate Chip Clouds

Here is a delicious new cookie recipe I just recently discovered- Chocolate Chip Clouds. I made a couple of modifications to make them more diabetic-friendly (subbing Truvia for sugar and using sugar-free chocolate chips) and they couldn’t have turned out better!

 
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I wasn’t sure how my boys would feel about the airy texture, but they absolutely love them! The day I made these my entire family was home for the whole day, and these cookies didn’t even last 2 hours!

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Make these for an after school treat, or pack them in your kiddos lunchbox for a special dessert.

Chocolate Chip Clouds

Yield: 12 Chocolate Chip Clouds

Serving Size: 1 Chocolate Chip Cloud

Chocolate Chip Clouds

Recipe slightly adapted from skinnytaste.com.

Ingredients

  • 1/2 cup egg whites (room temperature)
  • 1/8 teaspoon cream of tartar
  • 1/4 cup Truvia Baking Blend
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsweetened cocoa powder
  • 1 cup chocolate chips (look for sugar-free chocolate chips)

Instructions

  1. Heat oven to 300°F. Cover cookie sheet with silpat, nonstick silicone pad or parchment paper.
  2. Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add Truvia a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the Truvia is dissolved and the mixture is glossy.
  3. Sift cocoa onto egg white mixture; gently fold until combined.
  4. Fold in chocolate chips. Drop mixture by heaping tablespoons onto cookie sheet.
  5. Bake 20 to 30 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Notes

Each serving (1 Chocolate Chip Cloud) has approximately 16.6g of carbs and 1.7g of dietary fiber. Total NET CARBS= 14.9g.

111.6 Calories; 6.1g Total Fat; 1.1g Protein; 16.6g Carbohydrate; 1.7g Dietary Fiber; 1g Sugar; 0mg Cholesterol; 16.7mg Sodium.

*Calculations made using Hershey's Sugar-Free Chocolate Chips. If using regular chocolate chips there will be approximately 12 g of sugar per cookie.

http://fingerprickingood.com/2014/01/13/chocolate-chip-clouds/

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Top 10 Posts of 2013

Happy New Year! I hope your new year is off to a great start!

Top 10 Posts of 2013

In case you missed the best of the best, here’s a list of 2013’s Top 10 Posts:

1) Baked Apple Pie Egg Rolls

2) Breakfast Casserole

3) 10 Kid Approved & Diabetic Friendly Snacks

4) Mini Mexican Pizzas

5) Mini Corn Dog Muffins

6) Honey Cinnamon Roasted Chickpeas

7) Pumpkin Chocolate Chip Cookies

8) Crock-Pot Applesauce

9) POWER Muffins: Blueberry+Oatmeal+Yogurt

10) Breakfast Egg Cups

I’m positive 2014 will hold even more deliciousness!

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5 Kid Approved & Diabetic Friendly Holiday Treats

Are you all ready for the holidays? Thankfully, I can finally say that I am.

Because I know many of your kiddos will be having their holiday breaks soon, I wanted to compile some holiday treat recipes for you.

5 Kid Approved & Diabetic Friendly Holiday Treats

I love the holiday break. I love the holidays first and foremost, but I also love having both kids home for a couple of weeks. Plus, the weather usually forces us to stay indoors, which I really enjoy on occassion. Being stuck indoors with my family and just being lazy is a welcome treat after the hustle and bustle of the holidays.

So if you too find yourself with more downtime in the next couples of weeks, try out some of these recipes with the kids. I hopefully have included something that all palates could enjoy!

Have a very Merry Christmas, everyone!

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Mint Chocolate Chip Cookies

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Mint Chocolate Chip Cookies

Yield: Makes approximately 22 cookies

Serving Size: 1 cookie

Ingredients

  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup + 2 Tablespoons Truvia® Baking Blend
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1 cup mint chocolate chips

Instructions

  1. Preheat oven to 375° F.
  2. Line two baking sheets with parchment paper; set aside.
  3. In a small bowl add flour, salt and baking soda; mix until combined. Set aside.
  4. In a large mixing bowl, beat butter, Truvía® Baking Blend and vanilla, until light and fluffy. Beat in the egg. Gradually beat in the flour mixture. Stir in chocolate chips.
  5. Drop rounded tablespoon on cookie sheets and press down to slightly flatten.
  6. Bake for 9 to 11 minutes or until lightly browned.

Notes

Each serving (1 cookie) has approximately 8.1g of carbs and 0g of dietary fiber. Total NET CARBS= 8.1g.

98.6 Calories; 5.9g Total Fat; 1.2g Protein; 8.1g Carbohydrate; 0g Dietary Fiber; 2.9g Sugar; 19.3mg Cholesterol; 117.5mg Sodium.

http://fingerprickingood.com/2013/12/17/mint-chocolate-chip-cookies/

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