5 Healthy Weight Watchers (WW) Friendly Dessert Ideas
What’s for dessert? Part 4 of this weight watchers (WW) low calorie meal series will focus on quick and easy dessert ideas. I show healthy recipes and items that can be easily adapted to your taste and are easy for meal prep. These are all recipes I’ve shown in my “what I eat in a day” videos for this past year. If you want to see the meals in action watch my Health & Fitness playlist linked below:
Please subscribe and hit the notification bell to see the rest of the series, which will include part 2- lunch ideas, part 3- dinner ideas, part 4- dessert ideas. Of course, all with be lower calorie and weight watched friendly.
My journey: I've been on a weight loss/fitness/wellness journey since July 2021, and I'm happy to say I lost a total of 45 pounds. After stalling for an extended period, I'm ready to switch things up again, even if that means crawling back to WW. If the rumors of change are true, I'm hoping they will welcome me back with open arms. If you want to watch a female 40-year-old who has little experience working out (at all) try to build some muscle while staying lean than better subscribe now. I also focus on what I eat in a day, meal prep, dinner ideas, and other various daily life stuffs.
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Sugar Free Carrot Cake Recipe
sugar free carrot cake recipe. Quick and Easy Recipes for breakfast, lunch and dinner.
Find easy to make food recipes sugar free carrot cake recipe with pineapple. All your favourite recipes made simple. These recipes will help you get a delicious quick and easy. sugar free carrot cake recipe for diabetic, Find easy recipes videos and ideas. Forget fussing in the kitchen or spending hours tied to the stove. sugar free carrot cake recipe splenda these recipes are super simple. Try quick healthy meals and recipes sugar free carrot cake recipe uk
How to Make The Best Ever Banana Nut Muffins
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BEST EVER BANANA NUT MUFFINS
Ingredients
For the muffins
* 3 large ripe bananas
* 3/4 cup white sugar
* 1 large egg
* 1/3 cup vegetable oil
* 1 1/2 cups all purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg (optional)
* 3/4 cups chopped walnuts
For the topping
* 3/4 cups chopped walnuts
* 2 tablespoons brown sugar
* 1 tablespoon melted butter
Instructions
* Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners (or grease very well with butter or cooking spray if you prefer not to use paper liners).
* Mash the bananas in a large bowl and mix in the sugar and egg with a wooden spoon until well blended.
* Add the vegetable oil and mix well.
* Add the flour, baking powder, baking soda, salt, cinnamon and nutmeg, along with 3/4 cup of the chopped walnuts. Adding the walnuts with the dry ingredients helps prevent over-mixing.
* Mix everything together just until the flour disappears and the walnuts are distributed evenly throughout the batter.
* In a small bowl, combine the remaining 3/4 cup walnuts, brown sugar and melted butter and mix until the walnuts are coated.
* Spoon the muffin batter evenly into the 12 muffin cups and spoon a bit of the coated walnuts onto the top of each one, making sure the topping is well distributed onto the top of each muffin (not in one big clump or it might sink into the muffin as it bakes!).
* Bake for about 20-23 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of one of the muffins comes out clean.
* Let the muffins cool in their tins for a few minutes before removing them to a wire rack to cool completely.
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SUPER EASY CRISPY OATMEAL COOKIES
SUPER EASY CRISPY OATMEAL COOKIES. These Oatmeal Cookies are made with whole grains, packed with fiber, free of butter and flour, eggless and easy to make with basic pantry ingredients.
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Low Carb Carrot Cake | Gluten, Grain & Sugar Free
It's Easter in one week and that means time for carrot cake! Really, it's time for carrot cake during the whole spring! This healthy version is made gluten free coconut flour and has a delicious cream cheese Greek yogurt frosting to pack it with protein! Some crunchy pecans and coconut flakes give the perfect texture inside this fluffy carrot cake!
This is a lower carb carrot cake, so we're using erythritol as the sweetener. You could probably use another sugar free sweetener but I have not tried! If you want to make this dairy free you can use dairy free yogurt and dairy free cream cheese! A carrot cake for everyone!
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PRODUCTS USED:
COCONUT FLOUR:
ERYTHRITOL SWEETNER:
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INGREDIENTS:
For the cake:
1 1/4 Cups + 2 Tbsp Coconut flour, sifted (136g)*
4 1/2 tsp Cinnamon
1 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
1/2 tsp Ground nutmeg
9 Large eggs
1 Cup + 2 Tbsp Erythritol Sweetener (I used swerve) **
1/2 Cup + 2 Tbsp Plain non fat Greek yogurt
2 tsp Vanilla extract
4 Cups Carrot, grated and lightly packed (392g or about 7 large carrots)
3/4 Cup Pecans, diced (85g) *** + additional for garnish (optional)
1/2 Cup Unsweetened coconut flakes (27g)
For the frosting:
12 Oz Light cream cheese, at room temperature (1.5 bricks)
3/4 Cup Plain non fat Greek yogurt
3 tsp Vanilla extract
1 1/2 Cup Powdered Erythritol Sweetener (I used swerve)
DIRECTIONS:
For the cake:
Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, spraying the exposed sides with cooking spray. Set aside.
In a medium bowl, stir together the coconut flour, cinnamon, baking soda and powder, salt and nutmeg.
In a separate, large bowl, using an electric hand mixer, beat the eggs, sweetener, Greek yogurt and vanilla until well combined. Stir in the coconut flour mixture and stir until combined.
Gently fold in the carrots, pecans and coconut flakes until well combined. Let the batter stand for 10 minutes so the coconut flour can begin to absorb the moisture. Your batter will be thick, this is normal.
Divide the batter evenly between the 2 pans, spreading out smoothly. Bake until the sides are golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool COMPLETELY before frosting.
To make the frosting:
In a large bowl, using an electric hand mixer, beat together the cream cheese and yogurt on high speed until fluffy. Add in the vanilla and beat until combined.
Set the mixer on low speed and gradually add in the powdered sweetener, until you've added all of it and it's well combined. Return to high speed and beat for 2-3 minutes until the frosting is fluffy.
To frost:
Place one layer bottom side up on a cake stand. Spread 3/4 cup of the frosting all over it evenly. Then, place the other cake bottom side up gently on top.
Spread a thin layer of frosting all over the cake to make the crumb coat. It doesn't have to be pretty, it's just to seal in the crumbs. Chill for at least an hour, up to overnight. Put the remaining frosting in the fridge too, so it starts to firm up.
Once chilled, frost the entire cake. I find an offset spatula really helps! Garnish with extra pecans, if desired.
DEVOUR!
NOTES:
*like all gluten free baking, please weigh your flour to ensure results as different brands have different weights.
**You can PROBABLY use whatever sugar free sweetener you prefer. However, only Swerve has been tested with this recipe. You could also use regular sugar, but will obviously change the nutritional information.
***Make sure you cut the pecans very small or it makes it hard to cut the cake as they make it break in areas.
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Chocolate Yogurt Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Yogurt Cake. Cakes don't have to be complicated to make. And they don't have to be multi-layered with an over abundance of frosting. For everyday, I like to make a single layer cake where the batter is just dump and stir. This Chocolate Yogurt Cake is one such cake. It has a wonderfully dense and moist texture and a delicious chocolate flavor. It is really good without the Chocolate Glaze, but I just couldn't resist increasing the chocolate flavor and I also like how its surface has a shiny gloss. If you like, you can garnish the glaze with chocolate sprinkles (I like Cacao Barry Vermicelles Fins Chocolat), candy sprinkles, or even toasted nuts.
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