White Chocolate Mousse no eggs, no butter!

I love chocolate mousse.

It’s one of those classic desserts that is perfect for any occasion.

You just can’t go wrong with it.

And as much as I love Julia Child and her chocolate mousse, I have to stay away from it if I want to fit into my bikini….

I mean all the eggs and butter?

Yikes! I think I’m gaining 5lbs just thinking about it.

But it is absolutely delicious…sigh..

Well this little version will satisfy your cravings completely!

It’s super rich, sweet, creamy, easy to make and takes no time! :)

You will not miss the eggs and butter, I promise :)

White Chocolate Mousse

Serves: 6


  • 1 1/2 cup skim milk, divided use
  • 1/2 cup white chocolate chips
  • 1 package Hershey’s White Chocolate Instant Pudding
  • 2 cups lite cool whip, thawed, divided use


  1. In a large microwave safe bowl, heat 1 cup milk on HIGH for 2 mins.
  2. Add the chocolate chips and stir until melted.
  3. Add the remaining 1/2 cup of milk and white chocolate pudding and beat with a hand mixer for 2 mins or until thickened.
  4. Refrigerate for 20 mins.
  5. Remove from the fridge and add 1 1/2 cup cool whip. Beat to combine.
  6. Distribute among 6 wine or dessert glasses and refrigerate until ready to serve.
  7. Serve with remaining cool whip on top.

Adapted from:


Best Skinny Chocolate Chip Cookies

Who said that if you’re trying to lose weight you can’t eat cookies?

Well definitely not this girl! I strongly encourage it :)

There’s a million chocolate chip cookie recipes out there so why choose this one?

Well because it’s super easy to make and it’s swimsuit friendly :)

Each cookie has only 124 calories! So go ahead, indulge and grab 2!

Only 33 days until the sunny beaches of Puerto Vallarta! Can you tell how excited I am! :)

I bought 2 new swimsuits and 5 dresses! And I’ve been working out like a maniac…

And I finally went tanning yesterday! It feels soo good to finally have some color :)

So after a long workout, go ahead reward yourself with a skinny cookie! You earned it :)

Best Skinny Chocolate Chip Cookies

Makes: 15 cookies


  • 2 tbsp. unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup applesauce, unsweetened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips (I used regular dark chocolate chips because I was out of minis)
  • a sprinkle of sea salt


  1. In a bowl with electric or hand mixer, beat the butter and sugars until fluffy.
  2. Add the egg, vanilla and applesauce and beat to combine.
  3. Slowly add the flour and baking soda, beating until combined.
  4. Fold in the chocolate chips.
  5. Refrigerate the dough for at least 2hrs or preferably overnight.
  6. When ready to bake, preheat oven to 350F.
  7. Drop the dough by rounded tbsp on a cookie sheet.
  8. Sprinkle each ball of cookie dough with sea salt.
  9. Bake for 9-11mins.
  10. Let cool completely before digging in :)

Chocolate Chocolate Chip Banana Muffins with Glaze

Hello my little muffins :)

So today we are talking breakfast.

You know that first meal of the day you are suppose to eat but usually skip because you woke up late (again) and need to get to work asap?

Well I know that sure happens to me on most days.

Well they don’t call breakfast the most important meal of the day for no reason, right?

It gives you energy to get through your busy, starts your metabolism and studies show that people who eat breakfast do tend to lose weight (and keep it off) quicker! So here is a great choice for breakfast-on-the-go!

These are super chocolaty, almost like dessert (dessert for breakfast anyone!?), the bananas and applesauce make them very moist and they will give you all the energy you need to start your day :)

Just grab ém and go!

Chocolate Chocolate Chip Banana Muffins with Glaze

Serves: 12


  • 2 tbsp unsalted butter, softened
  • 1/3 cup sugar
  • 4 small ripe bananas, broken into pieces
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup unbleached flour
  • 1/4 cup cocoa powder, unsweetened
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 325F.
  2. In a large bowl with a hand mixer beat the butter and sugar until fluffy.
  3. Add the bananas, applesauce, egg and vanilla and beat to combine.
  4. In a bowl whisk together the flour, cocoa, baking soda and salt.
  5. Add the dry ingredients to the wet and beat to combine. Don’t overmix.
  6. Fold in the chocolate chips.
  7. Transfer the batter to 12 muffins tins.
  8. Bake for 30mins or until a toothpick inserted in the middle comes out clean.
  9. Cool muffins before glazing.


  • 2 tbsp powdered sugar
  • 1/4-3/4 tsp water

Directions: Combine the powdered sugar and water in a bowl and whisk to combine. Add more water to reach desired consistency. Glaze the cooled muffins.

Very Slightly adapted from:

Peanut Butter and Chocolate Pie


Peanut butter and chocolate pie that’s actually only 300 calories per satisfying slice.

High in protein.

Made in 5mins.

And the main component is.

Wait for it.


Insane right?

Who knew tofu could be this fab?

And by the way am I the only one who gets freaked out by tofu?

Not sure why, it just looks weird to me and it kind of smells funky.

And although supposedly it doesn’t have a taste, to me it totally does. And it’s not a very pleasant one at all.

But in this, I can eat tofu all the long, no problem :)

So now that we are hiding tofu in our pie let’s talk about something that really weirds me out.

Avocado in pudding!? I’ve been seeing it all over the blogosphere and just can’t get on board… Has anyone tried it?

Does it taste like well…avocado? Because I completely despise avocado. Like absolutely hate it.  So maybe this will change my mind :)

Now back to tofu.

Peanut Butter and Chocolate Pie

Serves: 8


For the filling:

  • 16 oz silken tofu
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup dark chocolate chips, melted
  • 1/3 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Directions: Combine all the ingredients in the food processor or blender and blend until smooth.


  • 1 low-fat graham crust

Directions: Bake the crust at 350F for 7-9mins. Let cool completely

Assemble: Pour the filling into the cooled crust. Cover and refrigerate until set (at least 4hrs).

Serve with a dollop of cool whip, if desired.

Fudgy Peanut Butter Chocolate Brownies

Hey guys! I know it’s been a while… I’ve been MIA for almost a month now…and why you might ask?

Because I’ve been extremely busy studying my butt off for my real estate exam!

That’s right I’m following in my successful husband’s footsteps and going to become a realtor too :)

Well that is if I pass the test first…

To be honest going in, I thought it would take me 2 weeks of studying and I’ll be good to go, but in reality there is soo much to learn! Especially in the beginning, I felt completely overwhelmed and let’s just say for the past 3 and half weeks I haven’t had much of a life.

And have been eating waaay too much junk food…

Like me and Taco Bell have become very close friends…too close…

But now that I’m almost done with all the studying and feel pretty confident about passing one part of the test I can start blogging again :)

Except I’ll be doing things a little different around here…

You know how much I love food right?

I mean just one glance at my Pinterest boards and you get the idea, right!?

Well this blog is starting a new chapter with healthier food! Yes I promise you it’s still going to be super indulgent and well pretty fab but it’s going to be much lighter! And I will include calories with that too :)

Every now and then I might post something a little more indulging after all we all deserve a cheat day, but for the most part I’m trying to be much more cautious about my diet and I have been hitting the gym a lot more often too :)

I even took my first spin class! Little did I know, it was an advanced class and completely kicked my butt! I was pretty sure I was either going to a) die or b) fall off the bike and 3) throw up the entire 1 hour of hell class.

But I loved every second of it! Somehow, I don’t even know how, I was actually able to keep up and made it through without giving up. Not that it didn’t cross my mind once or twice or a million times.

One negative though, my butt hurt for the next 3days. I could barely sit down.

So anyways today I am sharing a brownie recipe. And they are skinny!  And there is absolutely no butter! And did I mention you make them in your blender or food processor? Yes seriously! Less than 5 mins prep time :)

Ahhmazing :)

They are rich, fudgy, like super fudgy! I adore peanut butter/chocolate combo! Can’t get enough of it lately :) I mean it should  really be its own food group right? Because of how rich these brownies are a little goes a long way, but hey if it’s one of those days where you just need all the chocolate you can get your hands on then go ahead and indulge in these, at least you can sleep better at night knowing there’s no butter in them :)

Fudgy Peanut Butter Chocolate Brownies

Serves: 16


  • 1/2 cup old-fashioned oats
  • 1/4 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1 cup sugar (you can also substitute honey, agave or sweetener of choice)
  • 2 eggs
  • 1/2 cup skim milk
  • 1 1/2 cup low-fat vanilla yogurt (greek yogurt or plain yogurt are also fine!)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/2 cup peanut butter


  1. Preheat oven to 350F.
  2. Line a 9×13 baking pan with foil, making an overlap at the edges for easier removal. Spray with cooking spray.
  3. In a blender or food processor, combine all the ingredients together and blend until smooth and the oats are ground up. Make sure you scrape the sides every now and then!
  4. Pour the batter in the pan and bake for 23-26 mins or until a toothpick inserted in the middle comes out a little moist but the brownies are set.
  5. Let completely cool, then transfer to the fridge and chill for at least an hour before cutting up.
  6. Cut into 16 slices and serve!

Variation: You can also make swirl brownies by blending everything in the blender except the peanut butter. Then once you pour the batter in the baking dish, melt the peanut butter for 30-40 seconds in the microwave and spoon on the batter. Run a knife through the peanut butter to create swirls! Either way it will be deelish!

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

So it’s almost Thanksgiving Day and you’re wondering what to make for dessert, right?

Should you go the traditional route and make a pie?

Or should you experiment with something new? Well I think this pumpkin roll is the perfect substitute for pumpkin pie!

Last year I made Ina Garten’s Pumpkin Roulade that completely changed my mind about pumpkin.

It was a flavor that didn’t appeal to me at all and I absolutely hated pumpkin pie.

Well altought I still don’t like pumpkin pie, pumpkin cookies or a roll – I am all over it :)

So this year I wanted to attempt a skinny pumpkin roll…

And it tasted just as wonderful!!!

This roll has a mild pumpkin flavor that marries perfectly with my favorite fall spices: cinnamon and nutmeg, add the cream cheese filling and the crunchy walnuts to the mix it’s just a delightful dessert!

And it’s actually light? Ohh yes! About 190 calories per slice :)

Skinny Pumpkin Roll with Walnut Cream Cheese Filling

Servings: 13

For the roll:


  • 1/4 cup AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 cup sugar
  • 2/3 cup canned pumpkin (NOT pumpkin pie filling!)
  • non-stick spray
  • 1/4 cup powdered sugar (to sprinkle on towel)

For the Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts

Directions: Preheat oven to 375F. Spray a 15×10 jelly roll pan with non-stick spray, line with parchment paper, spray that with non-stick spray and lightly dust with flour.

Sift all the dry ingredients together.

Beat the eggs and sugar with your electric mixer until they turn pale yellow, thick and fluffy (about 5mins). Beat in the vanilla and pumpkin until combined. Slowly fold in the dry ingredients (using a spatula). Pour the batter evenly in the prepared pan and bake for 13-15 mins or until a toothpick inserted in the middle comes out clean.

Sprinkle a clean dish towel with the powdered sugar. Once finished baking, invert the cake on the towel and gently peel off the parchment paper. Roll the cake with the towel and let it cool completely before filling.

While the cake is cooling make the frosting: Beat the cream cheese with a hand mixer or electric mixer until light and fluffy (about 2 mins). With the mixer on low, slowly start adding the powdered sugar, incorporating well after each addition. Beat in the vanilla extract. With a rubber spatula fold in the chopped walnuts.

Once cooled, unroll the cake and frost with the cream cheese frosting. Roll it again (without the towel) and store in the refrigerator until ready to serve. This roll is better served the next day as the flavors had time to marry and it’s easier to cut. Before serving sprinkle lightly with powdered sugar.

Adapted from: