Berry Sweet Layered Loaf

This cake has a layer of sweet berry yogurt sandwiched between its two halves. The blueberry + strawberry yogurt adds a tangy flavor and a cool, creamy texture, making this loaf a great summer treat that’s also low in calories. There’s also no added sugar, and it’s very low in fat. Plus, you get a healthy serving of fruits while you indulge!

The cake portion is made using the recipe for my Low Cal Banana Muffins – same ingredients, but with added chopped strawberries, sweetener instead of the sugar/ honey, and a longer baking time (cakes require longer than muffins, FYI).

Step 1) Make the recipe for my Low Cal Banana Muffins. Switch the sugar/ honey for sweetener (Ideal/ Splenda/ etc.) for fewer calories. Mix in 4 large chopped strawberries when everything else is stirred.  I also add half a cup of milk when everything else is stirred to make the batter more liquid, because initially it is pretty lumpy and dry. 

Step 2) Pour batter into a round pan greased with PAM. Bake at 4000°F for 40 – 50 minutes.

Step 3) When cake is done baking, remove from pan and leave it on a rack to cool. While it’s cooling, make the yogurt filling. In a blender, just combine 1 cup chopped strawberries, 1 cup blueberries, 1 cup non fat plain yogurt and some additional sweetener. Blend and pour in a bowl, place in freezer for 5 minutes (while you cut the cake in half.)

Step 4) To cut the cake in half,  follow these steps by eHow. Allow both sides to cool on a rack for 5 – 10 minutes.

Step 5) Spread yogurt filling on bottom half of cake, and place top half on top. The yogurt is still quite liquidy and so, to prevent it from spilling over the sides of the cake, I put on one layer first and froze the bottom half for 5 minutes. I then put the rest of the yogurt on. 

Step 6) Refrigerate whole cake for 10 – 20 minutes.

Om nom nom

– 140 cal per 1/8 of cake – 

The Perfect Pops

It's okay Popsicle, I like you!

As the days get hotter, everyone is looking for that ice cool treat. Most people turn to ice cream, but it’s not the best solution. Filled with fat and sugar, ice cream is easily beat by a nice refreshing ice pop. However, the ones you buy in stores or from the ice cream truck may be low in fat and calories, but they are very high in sugar. So here are two types of pops that I make at home: neither has any added sugar, and both are super satisfying. And not only are they a healthy treat for you to enjoy, but they are so easy to make!

To make your own popsicles, all you need are some basic ingredients and an ice pop mold (which can be purchased for less than $2 from any supermarket).

#1: The Milkshake Pop

This pop is completely homemade, yet takes less than 5 minutes to whip together.  All you need is 1 cup plain non fat yogurt, 2 sliced bananas, 1/2 cup skim milk, honey and cinnamon. Put the ingredients into a blender for 2 or 3 minutes and pour into the mold. The amount of honey you use depends on how sweet you want your pops – I use 2 tablespoons. You can also add other fruits, such as strawberries or melon. You’ll have 8 pops at 50 cal each!

#2: The Pudding Pop

This pop is made using sugar free pudding mix. There are so many flavors by Jell-O that you won’t get bored – experiment a little!  You’ll need 1 box Jell-O Sugar Free Fat Free Pudding, 2 cups fat free milk. Simply prepare the pudding by whisking the powder with the milk and pour into your popsicle molds. You’ll have 8 pops at 35 cal each!