Low-Fat Recipes For Kids | The Daily Dish

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Low-Fat Recipes for Kids

Three Ingredient Low-Fat Creamsicle Cake

126 Comments | Written on August 28, 2012 at 5:00 am , by

Pinterest is absolutely overflowing with creative ideas from across the web and I am completely addicted.   (By the way, follow my account and I will gladly follow you back!)

The other night I was browsing around and came upon this genius concept for a three ingredient dessert using only a cake mix, Greek yogurt, and water.  It seemed almost too good to be true, so I just had to try it for myself!  That’s when the idea for this orange creamsicle cake was born.

Keep reading to find out how to make this Three Ingredient Low-Fat Creamsicle Cake!

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Bikini Week – Day Four: “Nice Buns!”

No Comments | Written on June 24, 2010 at 5:00 am , by

Here we are, day four of Bikini Week, and it is time to have a little fun!  Do you ever find yourself walking past a bakery and your nose catches a wiff of an intoxicating cinnamon roll?  The aroma is so enticing, it is easily to forget about the jaw-dropping calorie counts.  This is your answer.  Whether it is for a leisurely weekend breakfast or a weekday morning treat, choose this recipe instead and you will have everyone saying, “nice buns!”


Nonstick cooking spray

1/4 cup toasted wheat germ or flaxseed meal

3 Tablespoons granulated sugar

2 teaspoons ground cinnamon

1 loaf (16 ounces) frozen whole wheat bread dough, thawed

2 ounces low-fat block-style cream cheese, softened

1/2 teaspoon vanilla extract

1/4 teaspoon butter flavoring

1-1/2 cups powdered sugar

2-3  teaspoons skim milk

1.  Line a large baking sheet with aluminum foil or parchment.  Lightly coat with cooking spray; set aside.

2.  In a small bowl combine wheat germ, granulated sugar, and cinnamon.  Spread mixture on a piece of waxed paper; set aside.

3.  Divide dough into 24 portions.  On a lightly floured surface, roll each dough portion into an 8-inch long rope. Lightly brush dough ropes one at a time with a little water, then roll ropes in sugar mixture to coat.

4.  Place two ropes side by side, then coil together into a flat spiral; pinch ends to seal.  Transfer carefully to prepared baking sheet.

5.  Cover sheet and let rise in a warm place until almost double in size, about 30-40 minutes.

6.  Heat oven to 375 degrees.  Bake for 12-15 minutes or until golden brown.  Remove to wire rack and cool for 5 minutes.

7.  While buns are briefly cooling, prepare cream cheese frosting:  Place the cream cheese, vanilla, and butter flavoring in a mixer bowl.  Beat until smooth.  Add powdered sugar to combine.  Add 2 teaspoons milk and beat to spreading consistency, adding 1 more teaspoon milk, if needed.

8.  Drizzle or spread icing over warm buns and serve.  Makes 12 super-delicious, low-fat cinnamon buns.

Nutrition information per bun:  171 cal.; 3 g fat (1 g sat.fat); 2 mg chol.; 5 g protein; 32 mg carbo.; 2 g fiber; 224 mg sod.; Exchanges:  1.5 starch, 0.5 other carbohydrates

Did you miss out on the first three days of Bikini Week?  Check it out now!

Day One – Pack a Lunch

Day Two – Portion Distortion

Day Three – Snack Time

Bikini Week – Day One: Pack A Lunch

1 Comment | Written on June 21, 2010 at 5:00 am , by

It’s officially the first day of summer!  There are so many wonderful things to look forward to this time of year and yet there is one aspect that can fill us with dread – swimsuit shopping!  In honor of swimsuit season, I have decided to dedicate this first week of summer to serving up figure friendly recipes and healthy living tips.  Get ready for “Bikini Week!”

Today I wanted to feature the amazing story of a Better Recipes reader, NorwegianShawn, who has recently dropped 18 pounds!  Shawn made one simple change in his daily routine – he started packing a lunch rather than eating out each day at work.  Whether it is a fast food joint, neighborhood deli or sit-down restaurant, the minute we eat out, calorie counts, fat grams and sodium levels go through the roof.  With this one easy adjustment, not only will your waistline soon be smaller, but your wallet will be fatter!  In addition to Shawn’s 18 pound weight loss, he estimates that he has saved about $50 per week by not eating out during the week.  That’s a total of around $800 since he made the switch to homemade lunches 4 months ago!

Shawn says, “I am not an experienced cook, but I wanted to start eating healthier.  I began by looking for ideas here on Better Recipes as well as in the Better Homes and Gardens cookbook ‘Eat Well, Lose Weight.’  The Lunch Box Sub Sandwiches were easy, and I am a bit of a cookie monster so I gave the recipe for low-fat Snickerdoodles a try.  Along with some fresh fruit or vegetables and a big bottle of water, I am all set for lunch.  It came in under 600 calories and I never felt deprived!”

Can you imagine, losing 18 pounds and gaining $800!  Fabulous!  Swimsuit season, here I come…

Lunch Box Sub Sandwiches

1/4 cup low-fat mayonnaise dressing

1 teaspoon Dijon-style mustard

1/4 cup finely snipped raisins or tart dried cherries

4 low-fat hamburger buns, split

4 slices mozzarella cheese (3/4-ounce per slice)

6 ounces thinly sliced cooked turkey breast

1 medium tomato, thinly sliced

In a small bowl, stir together the mayonnaise dressing, mustard, and raisins.  Spread the bottoms of the buns with the dressing mixture.  Top with cheese, turkey, and tomato.  Add bun tops.  Makes 4 sandwiches.

Nutrition information per sandwich:  301 cal.; 8 g fat (3 g sat.fat); 45 mg chol.; 22 g protein; 34 g carbo.; 2 g fiber; 515 mg sod.; Exchanges:  2 starch, 2.5 medium-fat meat


1/3 cup butter, room temperature

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/4 teaspoon baking soda

1/3 cup fat-free dairy sour cream

1 egg, lightly beaten

1 teaspoon vanilla

2 cups all-purpose flour

Nonstick cooking spray or parchment paper

2 Tablespoons granulated sugar

2 teaspoons ground cinnamon

1.  In a large bowl of electric mixer, beat butter for 30 seconds.  Add 1 cup granulated sugar, baking powder, nutmeg, and baking soda; beat until combined.  Beat in sour cream, egg, and vanilla until combined.  Add flour and beat to combine.  Cover and chill dough for 1 to 2 hours or until dough is easy to handle.

2.  Heat oven to 375 degrees.  Lightly coat a baking sheet with nonstick spray or line with parchment paper.

3.  In a small bowl, combine the 2 Tablespoons sugar and cinnamon.  Shape dough into 1-inch balls.  Roll balls in sugar-cinnamon mixture to coat, then place 2-inches apart on prepared baking sheet.

4.  Bake cookies for 10-11 minutes or until edges are golden brown.  Transfer cookies to a wire rack to cool.  Makes 48 cookies.

Nutrition information per cookie:  53 cal.; 1 g fat (1 g sat.fat); 8 mg chol.; 0 g protein;  9 g carbo.; 0 g fiber; 25 mg sod.; Exchanges:  0.5 other carbohydrate