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I. Love. Sweets.

And while I also love keeping my body tight and right, passing up sweet treats is not a sacrifice I am willing to make. I am also not willing to subscribe to silly suggestions like, “Just take one bite of chocolate cake and walk away. You’ll be satisfied.” Get. Real. It’s like asking an alcoholic to walk into a bar and just take a sip of vodka. Foolish right? I’m eating the WHOLE slice, and you can too. Every girl deserves a little sweetness every know and then, so ladies dive into these guiltless goodies next time you need a sugar fix and walk away satisfied for real.

Skinny Red Velvet Cupcakes

These are absolutely fabulous. Definitely won’t miss the calories in this popular sweet treat. The applesauce is a great low fat substitute for oil. And the moisture that it provides?! Child please. You’ll never use oil again. So grab your blender and whip these babies up for your next party.

Servings: 26 • Serving Size: 1 cupcake • Calories: 140

For the Cupcakes

1 1/2 cups cake flour

1 cup white whole wheat flour

1 cup sugar

1 tbsp unsweetened cocoa powder

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp white vinegar

1/2 cup unsweetened apple sauce

1/4 cup butter, softened

1 egg

2 egg whites

2 tsp vanilla

1 1/3 cup fat-free buttermilk

1 tbsp red food coloring

For the Low Fat Cream Cheese Frosting

8 oz 1/3 fat cream cheese

1 cup powdered sugar

1 tsp vanilla extract

Preheat oven to 350. Line cupcake tins with liners. In a large mixing bowl, stir together flours, salt, cocoa, and baking powder. In a large bowl beat sugar, applesauce and butter. Add egg, egg whites and vanilla, and mix well. In a small bowl mix baking soda and vinegar; set aside. Add half of the dry ingredients into the egg mixture. Mix well, and then add buttermilk and red food coloring. Add the remaining dry ingredients and then fold in the vinegar and baking soda mixture. Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick comes out clean. In the meantime make your frosting. Beat together the cream cheese, powdered sugar and vanilla until smooth. Let the cupcakes cool, then frost away.

Frozen Greek Yogurt Sandwiches

If you scream for ice cream you will flip when you taste this frozen goodness. Not only does it taste good, but its also good for you…Greek yogurt has twice as much protein and less carbs than regular yogurt, so double clap to that ice cream lovers.

Servings: 4 • Serving Size: 2 sandwiches • Calories: 175

2 cups plain 2% Greek yogurt

4 tbsp honey

1/8 tsp cinnamon

4 rectangle graham crackers (8 squares)

In a freezer-safe metal bowl combine the honey and the yogurt with a few quick stirs so that the honey forms “ribbons” in the yogurt but is not blended completely. Cover bowl and freeze for 1 to 2 hours. Spread 1/4 cup of the frozen Greek yogurt between 2 graham cracker squares and enjoy.

Quick Very Berry Cobbler

Servings: 6 • Serving Size: 3/4 cup • Calories: 185

When it comes to comfort desserts cobblers definitely take the cake (pun intended). Loaded with mixed berries, this goody is an excellent source of both fiber and antioxidants. Delicious treat that taste good and is good for you…yes please!

For the Filling

Cooking spray

2 (12 oz) bags of frozen mixed berries, thawed

1/4 cup whole wheat flour

1/4 cup sugar

2 tsp orange zest, finely grated

For the Topping

1/4 cup whole wheat flour

1/4 cup all-purpose flour

2 tbsp sugar

1 tsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

2 tbsp chilled unsalted butter cut into small pieces

1/3 cup fat-free buttermilk

2 tbsp canola oil

Preheat the oven to 400 degrees. Coat an 8 by 8-inch baking dish with cooking spray. In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside. In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tbsp of sugar, baking powder, baking soda and salt. Cut in the butter until many small pebble-sized pieces are formed. In a small bowl, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming about 6 mounds. Sprinkle with the remaining tsp of sugar. Bake for 30 minutes.

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