Hi Friends,

Here's a little something that I've tried from my Weight Watcher's Files and I just loved them. I think you'll like them as well. These Applesauce Oatmeal Muffins are moist, filling and incredibly delicious. They're a wonderful breakfast on the go or a healthy snack, are simple to make, and can easily be frozen and reheated. Also, they are a real treat with that morning cup of coffee and at just 100 Calories and only 1 Gram of Fat per Muffin, they're guilt-free as well.

Applesauce Oatmeal Muffins

Happy Monday My Friends,

Phil

Thanks but I am not in to rolled oats.

Hi Mark,

No thanks. I really don't care for Beef Jerky, but thanks for stopping by and leaving your Ad.

Have A Great Week,

Phil

Hi Phil,

I love your "no thank you" dance. So cool

I love Mound bars but wanted to get away from all the ingredients that I don't know what it means and to look it up it takes too long. So I found a recipe which sounds really great. Hope you enjoy it too. I plan to use other sweetener called Lo Han (monk fruit) zero calories, which I like much more then Stevia.
Homemade Mounds Bars

This recipe doesn’t yield very many bars, but that’s because I didn’t want a whole bunch to just be lying around the house. After you try these, you’ll know why. But hey, for less than 30 calories each, I guess you can eat as many as you want. Which is a lot. You’ll want to eat a lot.

Makes 5 bars (recipe can be easily doubled)

Adapted from my Instant Low Calorie Coconut Butter and Homemade Healthy “Chocolate”

Nutritional Comparison

Hershey’s Mounds Bar

Serving size: 1 fun-sized bar

Calories: 92

Fat: 5 grams

vs.

Homemade Mounds Bars

(calculated with reduced fat coconut)

Serving size: 1 fun-sized bar

Calories: ~29

Fat: ~1.5 grams

Ingredients

1/4 cup coconut (I used reduced fat)

1/4 cup almond milk (Almond coconut milk would be lovely.)

2 packets of stevia

2 teaspoons coconut flour

2 Tablespoon carob powder

1/4 cup almond milk

Directions

In a small bowl, stir together coconut, 1/4 cup of almond milk, stevia, and coconut flour until thoroughly combined. You can add more or less sweetener here, depending on your personal taste. Form the coconut mixture into five little logs on a plate, and freeze until hardened.

Meanwhile, in a small saucepan over low heat, whisk together carob powder and the remaining 1/4 cup of almond milk until no lumps remain. Cook over low heat until the mixture is thickened like chocolate sauce, which may happen almost immediately. Turn the heat off.

Now fetch the hardened coconut logs from the freezer, and carefully dip them into the carob mixture until there is an even coating all around the outside. Return to the plate and repeat with the remaining logs. When you are finished, pop the plate back into the freezer and freeze until hardened.

Note: These must be stored in the freezer and eaten immediately unless you want a melted mess on your hands. Trust me, you do not want to waste something this yummy.

Enjoy!

-Kelly M

Hi Myrna,

Thanks so much my Friend, for the Homemade Mound Bars Recipe. Two of the things that I miss the most as a Diabetic are Chocolate and Coconut. This lets me have both without the guilt. I'll try them this weekend.

Although I generally use either Splenda or Stevia, I'm always looking for a safe and good-tasting sugar substitute. I've never tried "monk fruit" so I look forward to seeing how it works.

After reading about the many benefits of Xylitol, I went looking for a recipe that would tell me how to add it to unsweetened chocolate and make my own sugar-free chocolate. To find my Xylitol I first of course turned to Puritan's Pride, the same place that I buy all of Stevia. I couldn't find a good recipe quickly and was feeling impatient, so I made this up and it turned out quite well. Combining the Xylitol with Sugar Twin seems to gives a better flavor. When I made this with Xylitol only, it had a "too sweet" taste. Also, I used crunchy peanut butter (which is why you see bits of peanuts in the photo), but of course you could use smooth.

Low-Carb Chocolate Peanut Butter Fudge

Ingredients:

• 4 squares unsweetened baking chocolate
• 1 cup natural-style peanut butter
• 3/4 cup xylitol sugar substitute
• 1 tablespoon artificial sweetener
• 1/2 cup half-and-half cream
• 1 teaspoon vanilla extract

Preparation:

1. Melt the baking chocolate in a double boiler over medium heat.
2. Add xylitol and half & half, and stir to blend well.
3. Heat the mixture, stirring occasionally, until dissolved, smooth, and very hot (no need to boil).
4. Remove from heat and stir in peanut butter and vanilla.
5. Press mixture into a flat container that gives the desired height for your fudge. I use a fairly small container so that when I slice the fudge, pieces will be square.
6. Chill until firm, then cut into 16 pieces. Store in refrigerator

Have A Terrific Tuesday,

Phil