Frozen Tapioca Brownie Cups - Perfect Party Food!

Tweet this!

Frozen Tapioca Pudding that is thawed just enough to make it ice cream like. Small brownie bites. And whipped cream. What's not to love?! Here's a unique and delicious treat that will have your guests peppering you with questions - What's in it? Where's it from? How'd you make it taste so delicious? 

We had a first here, people. Well, a "first" since I started this blog, at least. For once, I actually followed the directions on the back of a box. I'm usually trying to make substitutions, like swapping a can of La Croix for eggs, oil, and butter or adding applesauce instead of oil. It's fun!

For this recipe, I was a good girl and followed the directions on the boxes. First, I made a pan of brownies. As they were baking, I made one batch of Tapioca pudding using Instant Tapioca granules. As usual, they overflowed. I have a Tapioca curse, I swear, which means that every - and I mean EVERY - single time I make Tapioca, I manage to boil it over and make a huge mess. This is how my kitchen looked:

Yeah, I know. Somebody save me. Bake on!

Frozen Tapioca Brownie Cups

Servings: 20 (This recipe makes enough for a whole party. If you like Tapioca Pudding and Brownies, though, feel free to make it all and eat the leftover ingredients as separate treats!)
Ingredients:

• 1 box Brownie Mix and necessary ingredients (See box)
• 1 batch Tapioca Pudding Instant Granules and necessary ingredients (See box - probably 1 egg, 3 cups milk, 1/3 cup sugar, 1 tsp Vanilla)
• 1 can Whipped Cream
• 1/2 cup Almonds

Directions:

1. Make the brownies. Preheat oven to 350 degrees (or other temperature, as listed on brownie box). Mix brownie batter and pour into a greased cake pan, then bake for time prescribed on box. Make Tapioca while it bakes, then remove from the oven and let cool.
2. Make Tapioca. Mix your Tapioca batter and bring to a boil. Watch it carefully! This is where I always mess up because I get so impatient that I go to do something else. Once it boils, remove from heat and stir in Vanilla, then let it cool.
3. Once everything is cooled, cut the brownies into small, bite-sized pieces. This is not an exact science, just make them very small. Mine were about 1/2 inch by 1/4 inch.
4. In small cups (or martini glasses - someone try that, please, and send me a picture!), start with a heaping spoon full of Tapioca pudding. Next, add a layer of whipped cream, then the brownie bites, then more whipped cream, and then some sliced almonds. Feel free to continue layering if you'd like to fill the cups up even higher!
5. Optional: Freeze for 2 hours, thaw for 5 minutes before serving. I initially did this on accident -- I wanted to keep them cold but planned to thaw them fully before serving. Instead, I ended up serving them straight from the freezer... but my coworkers seemed to love it and enjoyed the temperature and consistency. Apparently, frozen-and-slightly-thawed Tapioca pudding is to die for. Who knew?! Hey, kind of like how they discovered chocolate chip cookies...

Oh, and because I love you...

Skinny Strawberry Almond Chocolate Trifle

Tweet this!

If you're having a huge dessert craving, this is for you. It is decadent, creamy, and rich... while still being low calorie. And you can trick your friends into eating it. They'll never guess it's low cal!

Time for dessert! You can make this in individual servings for yourself... or have them sitting out at your next cocktail party. I promise they will not disappoint.

P.S. Are you making one of these recipes? Send me a picture (via email or facebook!).

Strawberry Almond Chocolate Trifle

Servings: 6

Calories: 162

WW Points (Old): 3

WW PointsPlus: 4

Ingredients:

• 1 cup Skim Milk
• 1 Box Jello Chocolate Mousse Mix
• 1/4 cup Coconut Flakes
• 10 strawberries, sliced
• 1/4 cup Sliced Almonds
• Whipped Cream (TruWhip is awesome), to taste (I used 2 tbsp per serving, or 12 tbsp per recipe)

Directions:

1. Combine chocolate mousse mix with 1 cup of skim milk and mix, using an electric mixer, on low for 30 seconds, then on high for 4 minutes.
2. Set mousse in the fridge to cool for 2 hours.
3. In individual wine glasses, begin with 2 spoonfulls of Chocolate Mousse. 
4. Add a layer of Coconut Flakes (or omit if you're not a fan!).
5. Add a layer of Strawberry slices.
6. Add a layer of Whipped Cream.
7. Add another layer of 2 spoonfulls of Chocolate Mousse.
8. Add a layer of Sliced Almonds.
9. Add a layer of Strawberry slices.
10. Add a layer of Coconut Flakes.
11. Add a layer of Whipped Cream and top with remaining Strawberries.

Just for shoots and giggles... how cute is this strawberry? It wants to kiss ya!

100 Calorie Skinny Oreo Dip

Tweet this!

I know. Your mind is blown right now. Because you can finally eat Oreos without ruining your diet. Congratulations! The world is yours! Happy Monday :)

The pictures in this post are the equivalent of two servings (I kindly shared this treat with Justin. What a lucky kid, no?!). By following the recipe below, you'll get a total of 8 servings. That means you can have seven new best friends if you share!

Instead of boring thrilling you with my fabulous witty word vomit, read more for drool-worthy pics and THE RECIPE!

Vodka Hot Chocolate

Tweet this!

[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]

[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]

The holidays are often a cause for celebration and, with celebration, often alcohol consumption. Next time you've got family over, try this recipe for vodka hot chocolate (and, if you're looking for a cocktail spread, this whiskey apple cider recipe is also fabulous). It will warm you up in more ways than one without making you pucker your lips!

Ingredients:

• 1 packet Hot Chocolate Powder
• 1 shot Whipped Cream Vodka
• Whipped Cream
• 1 Gingersnap

Cooking Directions:

1. Combine hot chocolate powder with about 4 ounces less water than the package directs you to.
2. Add 1 shot of whipped cream vodka.
3. Garnish with whipped cream and crushed gingersnap.

 [Click here for more Healthy Holiday recipes for a guilt-free holiday season!]

Mousse-filled Edible Chocolate Cups

Tweet this!

They had edible chocolate bowls at my High School prom. I remember my mind being blown. It seemed so gourmet. So fancy. So... difficult to make

Go figure... it's not all that difficult. It takes about 15 minutes and a package of balloons! But don't tell your friends how easy it was ;-)

For this recipe, I filled the edible white chocolate cups with dark chocolate mousse. Don't let that box you in! Get creative with this one. Instead of mousse, here are some other fun options for filling: 

• berries (or cooled off balsamic honey berries, using this method)
• mint-flavored-whipped cream (use the whipped frosting recipe from this York Peppermint Patty Cupcake Recipe)
• banana ice cream
• pie filling
• whipped cream (and sliced strawberries, a la this post!)

Anyone else have some good ideas for filling consideration?!

Prep time: 15
Ingredients:

• 1 pack Almond Bark (white) or White Chocolate
• 1 pack Balloons
• 1 box Jello Chocolate Mousse Mix
• 1 cup Skim Milk

'Cooking' Directions:

1. Blow up small balloons and set aside.
2. Heat almond bark or white chocolate in the microwave for 90 seconds. Stir, then continue to heat in 15 second intervals, stirring in between, until the chocolate seems almost melted. Take it out and stir until it is smooth.
3. Carefully, dip balloons in chocolate and slowly move around to get a clean line of chocolate. Remove and set on a sheet of parchment paper. Continue until chocolate has been used up.
4. Set chocolate covered balloons aside.
5. Combine chocolate mousse mix with 1 cup of skim milk and mix, using an electric mixer, on low for 30 seconds, then on high for 4 minutes.
6. Set mousse in the fridge to cool for 2 hours.
7. Using a fork or toothpick, pop the balloons. This is the fun part, people! Stab those things! Most of the balloons will lift right out after being popped, but some need a bit more finesse. Be gentle with them!
8. Spoon or pipe chocolate mousse into edible chocolate cups.

It's Friday! How 'Bout A Cake Cocktail?

Tweet this!

Ha. How funny does that sound?

Want some cake... in your cocktail?  Why, I don't mind if I do! Hey, it's after twelve... right?

Surprisingly, this baby rings in at under 150 calories a pop. With zero calories in the mixer, your only calorie consumption is the vodka itself and a bit of whipped cream.

What You Need:

• Pinnacle Cake-flavored Vodka
• Diet (or regular) Vernor's Ginger Ale
• Whipped Cream :)

What You Do:
Mix 1 shot cake-flavored vodka with 4 parts diet ginger ale
Add whipped cream, a straw, and serve!