We have a new show that we plan on watching as a family...and that show is 'The Biggest Loser'! It's only two episodes in to the season, but the kids and I have watched enthusiastically both times, and this time, Robert joined us - kind of, he was asleep about 1/2 way through. Oh well, his loss!
Anyway, after tonights episode, I went on to the Biggest Loser website and found they made a cookbook. I know, I know, there are a million out there JUST like it. You're right, but THIS one, is ALL dessert. Sweets are my weekness. I need them, I crave them...I just - do. They give you a sample recipe and it sounds soooooo good. I'm going grocery shopping tomorrow, and you better believe those ingredients have been added to my list!
I think this book will be well worth the money. Sweets are what knock me off the clean eating wagon every single time, and if THESE guys made it, one would think it might be a good resource.
Anyway, here's the recipe, the nutritional info, the website I got it from AND a link to buy the book. :)
Raspberry "Jelly Rolls"
½ cup low-fat buttermilk
½ cup whole grain oat flour
1 large egg white, lightly beaten
½ teaspoon baking soda
¼ teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon water
Butter-flavored cooking spray
2 tablespoons + 2 teaspoons 100% fruit raspberry spread
1/8 teaspoon unsweetened cocoa powder (optional)
Heat a large, nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with cooking spray. Return the pan to the heat. Pour two 1/4-cup dollops of batter onto the skillet (half of the batter should remain). Cook for 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for 2 minutes, or until browned on the bottom. Transfer the finished “cakes” to a cutting board or flat work surface. Re-spray the pan and cook the remaining batter to make 4 total.
Place the finished “cakes,” with the sides that were cooked first, facedown on your work surface. Spread each evenly with 2 teaspoons of the fruit spread, leaving about 1/2" of one edge bare. Gently roll each “cake” from the filled edge to the bare edge into a tube shape, being careful that the spread does not gush out. Arrange them on a serving plate, seam sides down. Transfer the cocoa powder, if desired, to a fine sieve or sifter and lightly dust the tops of the rolls evenly with the cocoa. Serve immediately.
Makes 4 servings
Per serving: 84 calories, 4 g protein, 14 g carbohydrates (7 g sugar),
1 g fat, trace saturated fat, 2 mg cholesterol, 1 g fiber, 351 mg sodium
and the link to buy this little gem, containing over 80 recipes to satisfy your sweet tooth.
Also, if you missed the season premier, you can watch it here http://www.nbc.com/the-biggest-loser/