Cakes, Cookies & Desserts

Low-Sugar Rhubarb Crisp

It’s one of my absolute favorite times of the year… Rhubarb season! Not only is it delicious, but it signals the start of summer, YAY!

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Joseph and I were in Grand Rapids this weekend visiting the fam for birthdays and for me to run the River Bank run. We were sitting on his parent’s patio drinking beer we picked up from a local brewery on our way over (Tell me that isn’t the best sentence you’ve ever heard and you’re a liar…) when his mother asked me my favorite question “Do you want to take some Rhubarb?” Yes. Please.

Speaking of “Yes, Please” *total side note* I am reading Amy Poehler’s book “Yes Please”, and it’s hilarious.

Anyway, you all know my rule of dessert every night, so I whipped up this low-sugar Rhubarb Crisp. It’s the perfect amount of tart and sweet, and when you serve it warm with vanilla ice cream- to DIE for.

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Low-Sugar Rhubarb Crisp

Yield: 8 servings

Ingredients

  • 5 cups rhubarb, chopped
  • 3 tbsp Stevia
  • 1 tsp lemon juice
  • ¾ cup rolled oats
  • ¼ cup flour
  • 2 tbsp brown sugar, packed
  • ½ tsp cinnamon
  • 2 tbsp butter, chilled and cut into c
  • 2 tbsp applesauce

 

Directions

  1. Preheat oven to 375 degrees and lightly coat 9 x 11 baking dish with non-stick spray.
  2. In a large bowl coat rhubarb with stevia and lemon juice. Spread evenly into prepared baking dish.
  3. Mix together rolled oats, flour, brown sugar, and cinnamon in a medium sized bowl.
  4. Using a pastry blender, cut in butter and applesauce, blending until just combined.
  5. Top rhubarb with oat mixture.
  6. Cover with aluminum foil and bake for 30 minutes.
  7. Remove foil and bake for an additional 10 minutes.
  8. Serve warm with vanilla ice cream (optional, but encouraged!)

Nutrition Information Per Serving: 98 calories, 3.4g fat, 15g carbohydrates, 2g protein

Right now you are probably wondering why in the world I added applesauce. I’ll tell you- Applesauce is the key to low-fat clumps. I use it in Granola religiously and it worked like a gem for this recipe too.

I have a few more photos to share- I am about to brag so either prepare yourself or stop reading.

My oldest nephew turned 3 this weekend- stop growing up!! And yes, I did make his paw patrol cake that he has been asking me for the last 6 months.

It was Mother’s Day this weekend and yes I consider myself a mother to this little fur ball. Isn’t he the cutest?!?!

Theo

Lastly, My best friend graduates from Law School and I could not be more proud. It’s isn’t a coincidence that Carley Kocks and Colleen Kokx became best friends. (tell me that isn’t crazy..)

Carl

End Brag-Rant.

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Breakfast

No-Bake Cookie Oatmeal

Sweet tooth is my middle name, and I have no shame. If cookies were a socially acceptable meal, I would eat them for one… and I know I am not the only one!

*Enter Recipe Below*

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A giant, warm bowl of no-bake cookie….oatmeal? Yup.

I have oatmeal nearly every morning. It’s a great course of complex carbs, which keep you full a lot longer than simple carbs- such as a sugary cereal or white toast. The flavor of a bowl of oatmeal is super easy to change up by adding whatever mix-ins your heart desires that day and protein can be easily added.

For this recipe I added some natural peanut butter for healthy fats and an egg white for an extra protein punch, making it an very well-rounded breakfast.

Joe may have looked at me a little strange when I brought this chocolate concoction to the couch at 8am — don’t judge.. it was a lazy day! But as they say these days “Sorry not sorry” (I am a grandma in a 20-something’s body….)

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No-Bake Cookie Oatmeal

Yield: 1 serving

Ingredients

  • ½ cup oats (I like a mix of quick and old-fashioned)
  • 2 tsp brown sugar
  • 2 tbsp unsweetened cocoa powder
  • ½ cup milk of choice (I used unsweetened cashew)
  • 1/3 cup water (may use more milk)
  • 1 large egg white
  • 1 tbsp natural peanut butter

Directions

  1. In a cereal-sized bowl, combine oats, brown sugar and cocoa powder.
  2. Add milk, water and egg white whisking until just combined.
  3. Microwave for 2-3 minutes until desired consistency is reached (and egg white is cooked)
  4. Top with peanut butter and any other toppings your desire

Nutrition Information: 326 calories, 12g fat, 44g carbohydrate, 17g protein

Dig in guilt-free!!