Posted in Dessert, Vegetables

Sweet and Satisfying…

Here’s a last minute dessert idea that is easy, sweet and satisfying.  The bonus is that it includes carrots making this dessert a little healthier too.

Sorry – no picture tonight:(

Enjoy and happy baking!

Carrot Cupcakes Light

Preheat oven 350o

Serves 12

Prep time: 10 minutes + 10 minutes of frosting time

Cook time: 55 minutes

Estimated Values per serving:

Calories = 145                                              Fat = 4 grams


1 cup flour

1 teaspoon baking powder

½ teaspoon cinnamon

½ teaspoon nutmeg

1/8 teaspoon cardamom

¼ teaspoon salt

½ cup low fat sour cream

1 tablespoon oil

1 cup light brown sugar

1 teaspoon vanilla

1 egg

1 cup shredded carrots


  1. Combine flour, baking powder, cinnamon and salt in a bowl. 
  2. In another bowl, whisk together brown sugar, sour cream, oil and egg until smooth.  Stir in carrots. 
  3. Combine dry ingredients with wet.
  4. Spoon into 2 – 6 cup cupcake pans.
  5. Bake for 45 – 50 minutes or until cooked through (insert a toothpick if it comes out clean, the cupcakes are cooked).
  6. Cool cake on wire rake before icing

Frosting Ingredients:

4 ounces low fat cream cheese

1 teaspoon vanilla extract

1 cup confectioner’s sugar


  1. In a bowl beat cream cheese on high speed for 30 seconds. 
  2. Lower speed, add confectioner’s sugar and vanilla and meat for 30 seconds.  Raise speed to high and beat for 1 minute.
  3. Frost cooled cupcakes.
Posted in Fish, Shrimp


Mahi Mahi with Shrimp Stuffing

Since it’s just Nick and I at home, I had extra Mahi Mahi from last night, and decided to try something a little different.  The Mahi Mahi topped with shrimp stuffing  recipe came out really tasty and Nick said that the shrimp stuffing reminded him of lobster bisque (from the sherry that is put into the stuffing mixture).

Anyway, here it is and I encourage you to try this fish, it is so good.

Happy fishing!

Mahi Mahi topped with Shrimp Stuffing

Serves 4

Preheat oven 425o

Prep time: 15 minutes

Cook time: 20 minutes

Estimated values per serving:

Calories = 340                                              Fat = 7


½ pound (8 ounces) shrimp – shelled and  deveined with tail removed

1 tablespoon chives – chopped

1 tablespoon cream sherry

1 teaspoon Worcester sauce

1 tablespoon fresh parsley – chopped

½ teaspoon dry mustard

2 tablespoons low calorie mayonnaise

¼ cup egg substitute

7 tablespoons unseasoned bread crumbs

4 – 6 ounce Mahi Mahi fillets

4 teaspoons low calorie butter spread


  1. Place shrimp in a pot with water and boil for about 5 minutes or until shrimp is pink and cooked through.  Rinse under cold water and place in a food processor.  Pulse for 4 – 5 times until finely chopped.
  2. In a small bowl combine chives, sherry, Worcester sauce, parsley, mustard, mayonnaise and egg substitute and whisk until combined.  Pour mixture into food processor with shrimp and pulse for 5 – 7 times until well combined.
  3. Pour shrimp mixture into bowl, add breadcrumbs and stir until combined.  Set aside.
  4. Heat a large sauté pan on medium high heat and spray with cooking spray.  Add fish fillets and cook for 2 – 3 minutes on each side until browned but not cooked through.
  5. Remove fish fillets from sauté pan and place on a baking pan sprayed with cooking spray.
  6. Spoon even amounts of breadcrumb mixture on top of each fish fillet.
  7. Add 1 teaspoon of butter spread on top of stuffing.
  8. Bake for about 10 minutes or until fish fillets are flaky and white in the center.