The Man Approved Diet

Home » Posts tagged 'dessert'

Tag Archives: dessert

Chocolate Peanut Butter Cups

These are a little higher in calories than I would normally post, but they’re so rich that you’ll only eat one or two. They’re wonderfully creamy and chocolatey. The flavor kind of reminds me of peanut butter blossom cookies. The marshmallows really change the texture, I don’t know how exactly to describe it, but they were delicious.

3/4 cup chocolate chips
1/4 cup creamy peanut butter
1/4 cup mini marshmallows
18 mini fillo cups

Arrange the fillo cups on a plate or cookie sheet.
In a microwave safe bowl, combine the chocolate chips, peanut butter and marshmallows. Microwave in 15 second intervals until everything is melted and smooth. Spoon into the cups and serve.

Nutritional Info
Servings Per Recipe: 18
Amount Per Serving
Calories: 82.6
Total Fat: 5.3 g
Cholesterol: 0.0 mg
Sodium: 27.9 mg
Total Carbs: 9.2 g
Dietary Fiber: 0.9 g
Protein: 1.4 g

chocolate pb cups-001


Blackberry Cream Cups

Awhile back our local grocery store had blackberries on sale, so I tried to make a blackberry meringue pie. Unfortunately it didn’t turn out at all the way I was hoping it would. Since then I’ve really had the taste for something with blackberries in it. So when we hosted our next party, I decided to try again. This time I went with the mini fillo shells because they are perfect for parties and I’ve really enjoyed coming up with fillings for them. These are a little bit of work, you’ve really got to watch the pot once it starts boiling because it get thick fast. In the directions it says you can spoon the filling into the cups. Well, you can also put the filling in a frosting bag with a wide tip and pipe it into the cups. The Man helped with this part and I think he kinda had fun with it. The only problem with this method is that the filling is a little runny, so it’ll work but you’ll have to move quickly from one cup to the next. We problem would have been able to fill a few more cups if it wasn’t for the filling that dripped out between cups.

30 mini fillo cups
5 oz fat free cream cheese
3/4 cups frozen blackberries, thawed (with juice)
1/4 cup sugar
1/4 cup water
1 1/2 tablespoon cornstarch

Arrange the fillo cups on a cookie sheet or plate.
Whisk the cornstarch into the water. In a small pot, whisk together the cream cheese, blackberries with juice, sugar, and cornstarch water. Slowly bring it to a boil, stirring constantly. Afterr it starts boiling it will get very thick very fast. When it’s about the same thickness as a pudding, take it off the heat. Spoon it into the mini cups and let them cool. The cream will thicken as it cools.

Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 29.5
Total Fat: 0.5 g
Cholesterol: 0.8 mg
Sodium: 39.4 mg
Total Carbs: 5.3 g
Dietary Fiber: 0.2 g
Protein: 1.2 g

Blackberry Cream Cups-001

Nutty Apple Bites

I had two lonely apples sitting in my kitchen that were just begging for me to use them in something. Well, luck for them, we decided to have a party and I wanted to make a sweet little bite and they were just perfect for it! I like including a dessert type dish whenever we have parties, which are usually pretty heavy on savory or spicy dishes. These gave the perfect contrast without being too sweet.  Plus they’re only 27 calories for each one, so you can have a few of them without feeling guilty. I used the Pampered Chef cinnamon blend, which I think added a little extra flavor, but you can use regular cinnamon. Leave the peels on the apples to make it easier on yourself. Besides, the peels have some fiber and other healthy stuff.

2 medium gala or braeburn apples, finely diced
1/2 cup plain greek yogurt
1/4 cup chopped pecans (the really small pieces)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
30 mini filo cups

Preheat the oven to 350 degrees.
Arrange the filo cups on a baking sheet.
In a large bowl, combine the diced apples, chopped pecans, greek yogurt, cinnamon, nutmeg, and vanilla extract.
Spoon the apple filling evenly between the cups. They will be almost overflowing.
Bake at 350 degrees for eight minutes.

Nutritional Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 26.7
Total Fat: 1.2 g
Cholesterol: 0.0 mg
Sodium: 8.8 mg
Total Carbs: 3.8 g
Dietary Fiber: 0.4 g
Protein: 0.9 g

Nutty Apple Bites-001

Pinterest Wednesdays: Homemade Hot Chocolate

If you’re following me on Pinterest (just click the “Pinterest” button on the right), you can see I have a ton of recipes pinned. So I’ve decided to start Pinterest Wednesday. Once a week I’ll try out one of my pinned recipes and share the results, both good and bad. If you decide to try out the recipe, please let me know how it turned out for you!

<a href=” ” target=”_blank”><img src=”; alt=” ” width=”125″ height=”125″ /></a>





For my first recipe I went with a fairly easy one, Homemade Hot Chocolate. Besides, making it helped me with my homemade Christmas presents this year. The recipe can be found here:

20121217-193917.jpg   20121217-193935.jpg  20121217-193947.jpg

It only required a few ingredients, unsweetened cocoa powder, powdered milk, powdered sugar and white chocolate chips (the recipe called for salt, but I don’t typically add it when I’m cooking). You mix them all together in a large bowl, then run it through a food processor until the chips have become extremely small pieces. Actually, The Man (my husband) helped me with the food processor part. Then just stir 1/3 cup of mix into a cup of hot water. I have to say, I think this was the best hot chocolate I’ve ever had.


Breakfast Cookies: Oatmeal-Chocolate-Cranberry-Pecan Cookies

It’s that time of year when I start channeling Betty Crocker and do a couple all night cookie baking marathons. This year it looks like there’s going to be at least seven types of cookies, so somewhere around thirty dozen cookies. I’ve done five of them so far and I thought I would share one of them with you guys. I stumbled upon the combination a few years ago when I was playing around with an oatmeal cookie recipe. Cranberries can be rather tart (like in my Cranberry Nut Pie), but it’s balanced out nicely with the cookie and chocolate. I call these Breakfast Cookies because they’re great for a grab and go when you’re in a hurry.

1 1/2 cups softened butter
2 cups brown sugar, packed
1 cup white sugar
3 1/2 cups flour
2 eggs
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3/4 cup chocolate chips
3/4 cup chopped pecans
3/4 cup dried cranberries

Preheat the oven to 375 degrees.
In a large mixing bowl, beat the sugar and butter together. Add the flour, eggs, baking powder and soda, vanilla, cinnamon, nutmeg, and cloves. Mix until everything is thoroughly combined. Stir in the chocolate chips, pecans, and dried cranberries. The dough is going to be very stiff.
Drop by rounded teaspoons on to cookie sheets and bake for 12 minutes or until the cookies start to brown. Let them sit on the cookie sheet for a couple of minutes before transferring them to a cooling rack.

Nutritional Info
◦Servings Per Recipe: 60
◦Amount Per Serving
◦Calories: 160.2
◦Total Fat: 7.2 g
◦Cholesterol: 18.6 mg
◦Sodium: 33.9 mg
◦Total Carbs: 25.7 g
◦Dietary Fiber: 1.2 g
◦Protein: 1.8

Breakfast cookies

Cranberry Nut Pie

After being in Germany for three years, a lot of American things seem really sweet. Germans use a lot less sugar, in fruity desserts they rely more on the natural sugar found in the fruit. In other things they just add less sugar. The tartness of this pie makes it a nice contrast to the usual sweet desserts you find around Thanksgiving. Plus cranberries have a ton of health benefits like antioxidants(more information about the benefits here). Depending on you taste, you may want to top your pie with some cool whip like my husband does.

For the Pie:
1 ready to bake pie crust
3 cups fresh cranberries, berries cut in half
1/2 cup brown sugar
1/4 cup chopped pecans

For the Top “Crust”
1 egg
1/2 cup sugar
1/2 cup flour
1/4 cup butter, melted

Preheat the oven 350 degrees.
Combine the cranberries, brown sugar and pecans. Pour into the pie crust.
Combine the egg, sugar, flour and butter. Pour over the cranberry mixture. You may have to spread it out with a spoon.
Bake for 45 – 50 minutes, or until the top starts turning golden brown.

Nutritional Info
•Servings Per Recipe: 8
•Amount Per Serving
•Calories: 311.1
•Total Fat: 14.3 g
•Cholesterol: 38.6 mg
•Sodium: 117.7 mg
•Total Carbs: 49.4 g
•Dietary Fiber: 2.4 g
•Protein: 2.8 g

Cranberry Nut Pie

Sex on a Plate Apple Pie

I know with a name like that you just had to take a peek, right? The more traditional name for this is Amish Sour Cream Apple Pie, which is just as long but not as fun as Sex on a Plate. A more PG version of the name, Dirty Word Pie, was created by a friend of mine with kids. The original recipe was my mom’s, I’m not entirely sure where she got it from. But I took it and adapted it into something that was my own. This pie is probably the thing that I get the most requests for every Thanksgiving. I’ve even had a few friends who got this instead of a cake from me for their birthdays!

If you don’t like apple peels, feel free to take them off. I leave them on because they add more fiber and vitamins, plus it takes a little less time to make the pie. It’ll take two small – medium Braeburns, or three big ones if you’re doubling the recipe (which I highly recommend!!). Of course you can use any type of apple you like, I think my mom’s recipe used half regular Red Delious and half Granny Smith. For the topping part, depending on how soft your butter is, you may need to add a little extra flour to get it to the crumbly texture you’re looking for.

For the pie:
1 cup fat free sour cream
1 egg
1/2 cup sugar
2 tablespoons flour
1 teaspoon vanilla extract
2 1/2 cup diced and peeled apples (I like braeburn)
1 unbaked 9″ deep dish pie crust

For the topping:
1/4 cup brown sugar
1/4 cup flour
2 tablespoons butter
1 teaspoon cinnamon

Preheat oven at 400. Mix together the sour cream, eggs, sugar, two tablespoons flour and vanilla. Add in apples and pour into pie crust. Bake for 25 minutes. While that’s baking, combine the brown sugar, flour, butter and cinnamon until crumbly. Sprinkle on top of pie and return to oven for another 20 minutes.

Nutritional Info
◦Servings Per Recipe: 8
◦Amount Per Serving
◦Calories: 252.5
◦Total Fat: 7.8 g
◦Cholesterol: 31.0 mg
◦Sodium: 159.2 mg
◦Total Carbs: 45.4 g
◦Dietary Fiber: 1.5 g
◦Protein: 3.7 g

Sex on a Plate Apple Pie

Pumpkin Trifle

Since the “Pumpkin Holidays” (you know, Halloween and Thanksgiving) are coming up I thought it would be fun to make a pumpkin dessert for a little Pampered Chef get together I had. I love making trifles because they are crazy easy and look pretty impressive.
The cake layer of this was inspired by the two ingredient pumpkin cookie recipe that has been all over Pinterest, the one where you mix a can of pumpkin into cake mix and bake it. Instead of using a cake mix I went with gingerbread cookie mix. Next time I might add a little extra spice into the mix. The pumpkin dip layer was from Pinterest as well, the original recipe can be found here. One person suggested maybe adding some more spice to that layer.
I went with sugar-free ingredients for most of this (except the gingerbread mix) to help keep the calories down, but you could use the regular version of this stuff.

1 batch of pumpkin dip (1 can of pumpkin, 1 container of sugar free cool whip, and 1 box of sugar free vanilla pudding mix all mixed together)
1 bag of gingerbread cookie mix, dry mix
1 15 oz can of pumpkin
1 container of sugar free cool whip
1/2 cup caramel topping

Preheat the oven to 375 degrees.
Combine the gingerbread cookie mix with the can of pumpkin. Spread it in the bottom of a 9 x 13 pan and bake for 10 – 12 minutes. Let it cool for at least a couple of hours. Cut it done into bite sized pieces. Set aside a handful of cake pieces for topping.
In a trifle bowl or other clear bowl, layer the cake, pumpkin dip, and cool whip. Repeat so there are two layers of each ingredient. Top with the cake pieces that were set aside and a touch of cool whip. Drizzle the caramel on top.

Nutritional Info
•Servings Per Recipe: 12
•Amount Per Serving
•Calories: 290.5
•Total Fat: 16.7 g
•Cholesterol: 0.0 mg
•Sodium: 269.3 mg
•Total Carbs: 60.0 g
•Dietary Fiber: 2.1 g
•Protein: 2.4 g

pumpkin trifle

Recipe Tweak: Salty Caramel Cups

This was originally a Pampered Chef recipe that tasted good, but it had 100 calories and 6 grams of fat per cup.  As much as I liked them, I thought they could use a little improving.  I made a few swaps in the recipe and cut the calories in half.  The fat grams were reduced from 6 grams to 1.6 grams.  The bite size makes them great for potlucks or cookouts.  And as far as the “guy tested” requirement for recipes I put on this blog?  I took them to one of my husband’s Army functions, about 25 guys said they liked them and didn’t even realize that they were reduced fat!


2 cups pretzel sticks
5 tablespoons light butter, melted
1/3 cup powdered sugar
1/2 cup sugar free cool whip, thawed
6 ounces fat free cream cheese, softened
1/4 sup sugar free caramel syrup
1 square (1 ounce) semi sweet baking chocolate


Preheat the oven to 375 degrees.

Crush the pretzels into very small pieces and combine with the powdered sugar and melted butter.  Lightly grease a mini muffin tin and put about 1 tablespoon of the pretzel mixture in each cup.  Press down hard in the center to form a small indentation.  Bake for six minutes.  When they are done let them cool for a minute or two in the muffin tin then let them sit on a cooling rack for about five more minutes, or until completely cooled.

Finely chop the chocolate square until it’s almost the consistancy of a powder.  Mix with the cream cheese, caramel syrup and cool whip.  Put the mixture in a ziplock bag and cut the corner off.  Pipe equally among the cups.

Nutritional Info

  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 50.0
  • Total Fat: 1.6 g
  • Cholesterol: 5.4 mg
  • Sodium: 123.9 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.3 g