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Desserts

Breakfast/Brunch Desserts Recipes

Strawberry Cheesecake Granola Bars

Strawberry Cheesecake Granola Bars

Yields 12 bars

Ingredients

For crust

For filling

Directions

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray.
  2. In food processor, add granola and pulse for 10-15 seconds or until granola is coarse. Add fiber syrup and pulse until syrup and granola have thoroughly combined.
  3. Reserve 1/2 cup of granola mixture. Spread remaining granola mixture evenly onto 8×8 baking pan.
  4. In medium bowl, add greek yogurt, cream cheese, fiber syrup, egg, and vanilla extract. Mix ingredients well until completely smooth.
  5. Spread yogurt mixture evenly on top of granola.
  6. Spread fresh strawberries evenly on top of yogurt mixture.
  7. Crumble remaining granola mixture evenly over strawberries.
  8. Bake in oven for 35 minutes.
  9. Let cool for 10 minutes before serving. Cut into 12 squares.
  10. Store bars in sealed container in refrigerator.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for 20% discount.

Breakfast/Brunch Desserts Recipes

Raspberry Chia Jam

Raspberry Chia Jam

Adapted from a The Kitchn recipe 

Ingredients

Directions

  1. Place chopped raspberries in a small saucepan over medium heat. Cook fruit until it becomes syrupy, approximately 5-10 minutes. Mash the raspberries.
  2. Remove saucepan from heat. Add in lemon juice and fiber syrup and mix well.
  3. Stir in chia seeds.
  4. Let the jam sit for at least 5 minutes to thicken.
  5. Transfer jam to jar or other storage container. Store in refrigerator for up to 2 weeks.
Desserts Recipes

Fiber Truffles

Inspired by F-Factor Truffles

Double Chocolate Peanut Butter Fiber Truffles

Yields 20

Ingredients

Directions

  1. Mix GG crackers and Chocolate PB2 together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Melt dark chocolate in a double-boiler over the stove-top. Let cool for 2-3 minutes.
  5. Dip each truffle in the melted chocolate, coating all sides, and shaking off excess chocolate.
  6. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  7. Keep in refrigerator until consuming.

Maple Caramel Pecan Fiber Truffles

Yields 20

Ingredients:

Directions

  1. Mix GG crackers and Maple Caramel Powdered Peanut Butter together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper-lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Place chopped pecans in a shallow bowl and roll each truffle in the chopped pecans, lightly pressing them onto the truffles.
  5. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  6. Keep in refrigerator until consuming.

Cocoa Dusted Peanut Butter Fiber Truffles

Yields 20

Ingredients:

Directions

  1. Mix GG crackers and PB2 together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper-lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Place cocoa in a shallow bowl and roll each truffle in the cocoa powder, coating all sides.
  5. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  6. Keep in refrigerator until consuming.
Appetizers Breakfast/Brunch Desserts Recipes

Chocolate Pumpkin Pie Muffins

Chocolate Pumpkin Pie Muffins

Yields 12 muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  2. Add all ingredients except cream cheese and chocolate chips to a large bowl and mix well.
  3. Fold chocolate chips into batter.
  4. Scoop small amount of batter into each muffin tin.
  5. Scoop small spoonful of cream cheese into each muffin tin.
  6. Cover each muffin with remaining batter.
  7. Bake in oven for 25 minutes. Let cool and enjoy!

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.