My husband loves carrot cake, and I wanted to try to make a clean version. A typical carrot cake is loaded with fat and calories. It seemed like I ought to be able to make it healthy. Carrot cake has a ton of carrots in it after all! In the 21 Day Fix Fixate cookbook, there is recipe for a pumpkin muffin with cream cheese filling. I realized that I could use the same concept for a carrot cake muffin. These turned out so good! (With only 84 calories per muffin!)
Servings: 5 (2 muffins per serving)
- 1 cup old-fashioned oats (make sure the container says gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 eggs
- 1/4 cup baking stevia or 3 tablespoons stevia
- 1/4 cup brown sugar baking Truvia
- 1/2 teaspoon vanilla
- 2 cups of carrots
- 20 pecan halves
- 2 oz fat free cream cheese
- 1 tablespoon maple syrup
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
21 Day Fix Containers (per single serving):
- 1/2 yellow
- 1/2 green
- 1/2 blue
- 1/2 teaspoon
- Preheat oven to 350 degrees
- Prepare muffin tins with cooking spray, paper cups, or silicon cups
- Put all filling ingredients in a small bowl and whip with fork until blended, set aside
- Put all muffin ingredients in a blender and blend until smooth
- Fill 10 muffin cups halfway with muffin batter
- Spoon one teaspoon of cream cheese mixture in center of each muffin cup
- Spoon remainder of batter evenly over each muffin cup
- Bake for 20 minutes or until toothpick comes out clean!
Nutritional Information: Calories 168, Fat 5 g, Cholesterol 84.4 mg, Sodium 406 mg, Potassium 166 mg, Carbs 36.6 g, Protein 6.6 g, Vitamin A 53.2%, Vitamin C 4.6%, Calcium 5.6%, Iron 8.2%
If you have any questions about 21 Day Fix, I would love to answer them. Feel free to contact me in the comments below. Check out my story here.
In addition to banana pudding, I also made spinach artichoke dip for the lab BBQ. I couldn’t find my mom’s recipe, but I found a very similar, highly rated, recipe on food.com. The dip turned creamy with a great flavor. It also looks pretty. I’ll make it again.
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
- Preheat oven to 375°F.
- Mix together Parmesan cheese, spinach, and artichoke hearts.
- Combine remaining ingredients and mix with spinach mixture.
- Bake for 20-30 minutes.
I made my great-great-aunt’s peaches and cream pie to take in to work tomorrow. I doubled the recipe and put it in to a 9 in. by 13 in. dish. This is one of my favorite desserts. The crust contains vanilla pudding making it moist and flavorful. The filling consists of cream cheese and peaches, hence the name of the pie.
3/4 cup flour
1/2 cup of sugar
1/2 teaspoons of salt
3 1/2 oz instant vanilla pudding
1 teaspoon baking powder
1/2 cup of milk
15.4 oz can of sliced peaches
1 8 oz package of cream cheese
4 tablespoons of peach juice from can
sugar and cinnamon for topping
- Preheat the oven at 350 degrees.
- Grease the bottom of a 9 inch pie pan.
- Beat the flour, salt, instant vanilla pudding, baking powder, egg, and milk in a large bowl for one minute or until well mixed. The mixture should be a soft, sticky dough. Spread the mixture into the bottom of the pie pan.
- Place the peaches evenly on top of the pudding mixture.
- Mix the cream cheese, peach juice, and sugar on medium speed for two minutes or until smooth. Spread the mixture over the peaches but not all the way to the edge of the pan.
- Sprinkle cinnamon and sugar on top.
- Bake for 30-35 minutes.