Delicious Shakes, Puddings, and Baked Recipes - Eat

Delicious Shakes, Puddings,
and Baked Recipes
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DIETS SUCK!
Eat-Smart®
Recipe Guide
DELICIOUS AND EASY
EAT-SMART SHAKES AND PUDDINGS
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DEATH BY CHOCOLATE
Ingredients:
• 1 serving (2 scoops) Eat-Smart Chocolate-Chocolate Chip
• 16 oz water
• 2 Snackwell® Sugar-Free Chocolate Sandwich cookies
• 1 sheet chocolate graham crackers (4 small squares)
• 1 tsp International Foods Suisse Mocha® instant coffee
Directions:
Mix one serving of Eat-Smart with 16 oz of water. Then add Snackwell
chocolate cookies, chocolate graham crackers, Suisse Mocha mix, and three
ice cubes. Blend at high speed for 45 seconds, serve, and enjoy!
For a smaller shake, simply blend 1 scoop of Eat-Smart with 8 oz of water,
1 Snackwell cookie, half a sheet (2 small squares) of chocolate graham
crackers, and half a teaspoon of Suisse Mocha instant coffee mix.
Nutritional Profile:
Calories: 460
Protein: 41g
Carbs: 50g
Sugars: 13.5g
Fat: 14g
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PEACHES & CREAM DELIGHT
Ingredients:
• 1 serving (2 scoops) Eat-Smart Double Vanilla Ice Cream
• 12 oz water
• 1/2 cup frozen (or fresh) peaches
• 1/2 cup vanilla-flavored soy or almond milk
• 3 vanilla wafers (reduced fat)
Directions:
Mix one serving of Eat-Smart with 12 oz of water. Then add frozen peaches,
soy or almond milk, vanilla wafers, and three ice cubes. Blend at high speed
for 45 seconds, serve, and enjoy!
For a smaller shake, simply mix 1 scoop of Eat-Smart with 6 oz of water, 1/4
cup peaches, 1/4 soy or almond milk, and 2 vanilla wafers.
Nutritional Profile:
Calories: 398
Protein: 43g
Carbs: 39g
Sugars: 15.5g
Fat: 12g
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CHOCOLATE BANANA CRUNCH
Ingredients:
• 1 serving (2 scoops) Eat-Smart Chocolate-Chocolate Chip
• 16 oz water
• 2 Snackwell® Sugar-Free Chocolate Sandwich cookies
• 1/2 banana
• 1 sheet low-fat graham crackers (4 small squares)
Directions:
Mix one serving of Eat-Smart with 16 oz of water. Then add Snackwell
cookies, banana, graham crackers, and three ice cubes. Blend at high speed
for 45 seconds, serve, and enjoy!
For a smaller shake, simply mix 1 scoop of Eat-Smart with 8 oz of water,
1 Snackwell cookie, 1/4 of a banana, and half a sheet (2 small squares) of
graham crackers.
Nutritional Profile:
Calories: 450
Protein: 42g
Carbs: 54g
Sugars: 21.5g
Fat: 11g
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KEY LIME PIE PUDDING*
Ingredients:
• 1 serving (2 scoops) Eat-Smart Double Vanilla Ice Cream
• 8 oz water
• 2 Tbsps frozen lime juice from concentrate
• 3 reduced-fat vanilla wafers
• 1 tsp Butter Buds®
• 1 Tbsp instant vanilla sugar-free pudding** (or for a shake, use 1 tsp
instant pudding and 16 oz of water)
Directions:
Mix one serving of Eat-Smart with 8 oz of water. Then add lime juice,
vanilla wafers, Butter Buds, vanilla pudding, and three ice cubes. Blend at
high speed for 45 seconds, serve, and enjoy!**
*This recipe makes one to two servings, depending on the size of your shake.
**Let stand for 10 minutes to make pudding.
Nutritional Profile:
Calories: 420
Protein: 38g
Carbs: 55g
Sugars: 35.5g
Fat: 6.8g
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TROPICAL FRUIT SMOOTHIE
(perfect for post workout)
Ingredients:
• 1 serving (2 scoops) Eat-Smart Double Vanilla Ice Cream
• 1 cup frozen (or fresh) strawberries
• 1 serving (2 scoops) iSatori’s Restoraid®
Directions:
Mix one serving of Eat-Smart with 16 oz of water. Then add frozen
strawberries, Restoraid, and three ice cubes. Blend at high speed for 45
seconds, serve, and enjoy!
Nutritional Profile:
Calories: 337
Protein: 39g
Carbs: 36g
Sugars: 16g
Fat: 6g
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CAFÉ CON CIOCCOLATO
(Coffee and Chocolate) Pudding
Ingredients:
• 1 serving/scoop Eat-Smart Chocolate-Chocolate Chip
• 1/2 tsp instant coffee
• 1/2 tsp International Foods Suisse Mocha® instant sugar-free coffee
• 2 – 3 oz of water, skim, soy, or almond milk
Directions:
Mix one serving of Eat-Smart with 2 to 3 oz of cold water, skim, soy, or
almond milk. Then add instant coffee, Suisse mocha coffee, and three ice
cubes. Mix by hand with a spoon in a bowl for about 45 seconds (until
smooth), chill in the refrigerator for 10 minutes, and enjoy!
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COCONUT CREAM PIE PUDDING
Ingredients:
• 1 serving/scoop Eat-Smart Double Vanilla Ice Cream
• 1/2 sheet low-fat cinnamon or regular graham crackers (4 small squares)
• 2 to 3 oz of ice cold water, skim, soy, or almond milk
• 1 tsp coconut extract
• 1 tsp Butter Buds®
Directions:
Mix one serving of Eat-Smart with 2 to 3 oz of ice cold water, skim, soy, or
almond milk. Then add graham crackers, coconut extract, and Butter Buds.
Mix by hand with a spoon in a bowl for about 45 seconds (until smooth),
chill in the refrigerator 10 minutes, and enjoy!
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PISTACHIO HEAVEN PUDDING
Ingredients:
• 1 serving/scoop Eat-Smart Double Vanilla Ice Cream
• 2 to 3 oz of ice cold water, skim, soy, or almond milk
• 1 Tbsp Jell-O® instant sugar-free pistachio pudding mix
Directions:
Mix one serving of Eat-Smart with 2 to 3 oz of ice cold water, skim, almond,
or soy milk. Then add Jell-O Instant sugar-free pistachio pudding. Mix by
hand with a spoon in a bowl for about 45 seconds (until smooth), chill in
the refrigerator 10 minutes, and enjoy!
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CHERRIES JUBILEE PUDDING
Ingredients:
• 1 serving/scoop Eat-Smart Chocolate-Chocolate Chip
• 1/3 cup frozen dark sweet cherries (pits removed)
• 3 SnackWell Sugar-Free Chocolate Sandwich Cookies
Directions:
Mix one serving of Eat-Smart with 4 to 5 oz of ice cold water, skim, almond,
or soy milk. Mix by hand with a spoon, in a bowl, for about 45 seconds
(until smooth). Then mix in frozen cherries and lightly crushed SnackWell
Chocolate Sandwich Cookies. Chill in the refrigerator for 10 minutes and
enjoy!
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DIETS SUCK!
Eat-Smart®
Recipe Guide
DELICIOUS AND EASY
BAKING RECIPES
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SMART BLACKBERRYAPPLESAUCE BREAKFAST
CAKE
Ingredients:
• Nonstick butter spray
• 1 1/2 cups blackberries
• 1/4 cup water
• 6 Tbsps stevia or Splenda®
• 2 Tbsps cornstarch
• 1/2 tsp nutmeg
• 3/4 cup ground oats (fine) or oat flour
• 4 Tbsps cooking oil or olive oil
• 1 cup Eat-Smart
• 2 Tbsps walnuts (chopped to your liking)
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp ground cloves
• 3 egg whites
• 1 cup unsweetened applesauce
Directions:
Preheat oven to 350 degrees. Spray eight-inch square pan with nonstick
butter spray.
In a small saucepan, combine blackberries and water. Bring to a boil and
reduce to simmer.
In a small bowl, combine two tablespoons of stevia or Splenda, cornstarch,
and nutmeg. Add to blackberry mixture over stovetop. Bring mixture to a
boil again, and then reduce heat. Cook for three minutes longer.
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In a medium size bowl, combine four tablespoons of stevia or Splenda and 3/4
cup flour. Add the oil and use a fork to stir until mixture turns into crumbs. Set
1/2 cup to the side for the crumb topping.
Add Eat-Smart, remaining flour, walnuts, baking powder, baking soda, and
cloves to remaining crumb mixture. Add egg whites and applesauce. Beat
together with mixer until well blended.
Pour half of the batter in the prepared pan. Add warm blackberry mixture. Top
with the other half of the batter in small mounds. Sprinkle the reserved crumb
all over top of pan.
Bake for 40 to 45 minutes. Edges should pull away from pan and be brown.
Serve hot or cool.
Nutrition Facts:
Servings: 8
Calories: 260/serving
Protein: 13g
Carbohydrates: 27g
Fat: 12g
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CRANBERRY-ORANGE
“DROP THE POUNDS”
CAKE
Ingredients:
• Nonstick butter spray
• 6 Tbsps olive oil
• 2/3 cup stevia or Splenda®
• 1 cup low-fat or fat-free sour cream
• 2 egg whites
• 1 whole egg
• 2 Tbsps frozen orange juice concentrate
• 1 1/2 cups applesauce
• 2 Tbsps orange zest (peel)
• 2 1/2 cups soy flour
• 1 cup Eat-Smart
• 1/2 tsp baking soda
• 1/4 tsp salt for enhanced flavor (optional)
• 1 1/4 cup dehydrated cranberries (or more if you’d like)
Directions:
Preheat oven to 350 degrees. Spray and flour 9 X 5 inch loaf (pound cake)
pan. Set aside.
In a large bowl with an electric mixer, blend oil and stevia or Splenda. Add
in sour cream, eggs, orange juice concentrate, applesauce, and orange zest
until smooth. Set aside.
In a medium bowl, combine flour, Eat-Smart, baking soda, and salt. Add to
moist mixture. Beat with mixer until smooth. Gently stir in cranberries and
pour batter into a pound cake pan.
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Bake 35 to 45 minutes or until toothpick comes out smooth. Cake should be
golden brown. Let pan sit until cool and then flip onto plate.
Nutrition Facts:
Servings: 12
Calories: 248/Serving
Protein: 15.5g
Carbohydrates: 28g
Fat: 10g
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FLAXXY LEMON
POPPY SEED TREAT
Ingredients:
• Nonstick butter spray (with flour)
• 6 Tbsps olive oil
• 6 egg whites
• 1/2 cup plain, fat-free yogurt
• 1/2 cup light brown sugar
• 1 tsp lemon juice
• 1 3/4 cup soy flour
• 1 cup Eat-Smart
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 Tbsps milled flaxseed
• 2 Tbsps poppy seeds
• 1 1/2 Tbsps lemon zest (peel)
• 1/3 cup skim milk
• 1 1/2 cups applesauce
Directions:
Preheat oven to 350 degrees. Spray and flour bundt/cake pan. (There are
butter sprays with the flour added in them for convenience.)
In a large bowl, add oil. With a mixer, beat eggs, yogurt, sugar, and lemon
juice in with the oil. Set aside.
In a separate large bowl, add flour, Eat-Smart, baking powder, baking soda,
and flax. Blend dry ingredients well. Add poppy seeds and lemon zest.
Add egg mixture to dry mixture. Add milk and applesauce and blend all
ingredients well. Pour batter into cake pan.
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Bake 35 to 45 minutes or until toothpick comes out clean. Cool cake before
removing from pan.
Nutrition Facts:
Servings: 10
Calories: 270/serving
Protein: 17g
Carbohydrates: 26g
Fat: 12.2g
Glaze: This recipe does not need the glaze but it’s a nice little extra.
LEMON GLAZE
Ingredients:
• 1/4 to 1 cup (depending on how much glaze you like) light condensed
milk
• 2 Tbsps lemon juice
• 1 tsp extra poppy seed to sprinkle on top cake
Directions:
In a small bowl, mix 1/4 to one cup fat-free condensed milk. (This does
have sugar in it.) Add two tablespoons lemon juice (or more if you like a
very lemony flavor). Drizzle glaze over cake and then sprinkle poppy seeds
all over the cake.
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VERRY BERRY SMART MUFFINS
Added raspberries and blueberries on the side make this treat even more
decadent (and increase the nutrition punch!).
Ingredients:
• Nonstick butter spray
• 2 cups soy flour
• 1 cup Eat-Smart
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 cup stevia or Splenda®
• 1 cup skim milk
• 4 egg whites
• 1 1/2 cups applesauce
• 2 cups fresh or frozen raspberries
• 2 cups fresh or frozen blueberries
Directions:
Preheat oven to 350 degrees. Spray muffin pan with nonstick butter spray.
In a large bowl, combine flour, Eat-Smart, baking powder, and baking soda.
In a separate bowl, combine sweetener, milk, egg, and applesauce.
Add egg mixture to dry mixture. Fold berries into mixture. Pour into muffin
pan and bake one hour or until toothpick comes out clean.
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Nutrition Facts:
Servings: 12
Calories: 130/serving
Protein: 14g
Carbohydrates: 17g
Fat: 2g
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SMART MORNING
APPLE MUFFINS
These apple muffins make a perfect on-the-go snack.
Ingredients:
• Nonstick butter spray
• 3 egg whites
• 1 cup stevia or Splenda®
• 1/2 cup brown sugar
• 1 cup applesauce
• 1 tsp vanilla
• 2 cups soy flour
• 1 cup Eat-Smart
• 2 tsps ground cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 4 cups peeled, sliced apple (I like golden delicious for this recipe.)
Directions:
Preheat oven to 350 degrees. Spray bundt cake pan or muffin pan with
nonstick spray butter. Set aside.
In a large mixing bowl, beat egg whites with electric mixer until slightly
foamy. Add stevia or Splenda and brown sugar. Beat well. Add applesauce
and vanilla.
Put together the dry ingredients in a large separate bowl. Mix very well.
Add dry ingredients to wet ingredients. Mix well.
Place apples in the bottom of the pan. Pour batter over apples. Bake 30 to 40
minutes in oven or until toothpick comes out clean.
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Nutrition Facts:
Servings: 12
Calories: 155/serving
Protein: 13g
Carbohydrates: 24g
Fat: 1.8g
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EAT-SMART®
PROTEIN / ENERGY BARS
Ingredients:
• 2 cups Eat-Smart
• 2 cups old-fashioned oats finely ground
• 4 cups whole old-fashioned oats
• 2 cups brown sugar
• 1/2 cup apricots, diced
• 1 cup dried cranberries
• 1 cup small chocolate chips (optional)
• 1 1/4 cups almonds, roasted, roughly chopped
• 1 1/4 cups walnuts, roughly chopped
• 6 egg whites, well beaten
• 1 cup applesauce (natural, no added sugar)
Directions:
Combine all dry ingredients and mix well. Combine applesauce and eggs,
mix until well combined. If mixture is too stiff, add 1/4 cup water or
applesauce and mix.
Press into a half sheet pan lined with parchment paper. Bake at 350 degrees
for approximately 25 to 30 minutes. Allow to cool for 15 minutes. Cut into
36 bars and refrigerate or freeze and enjoy!
Nutrition Facts:
Servings: 36
Calories: 232/Serving
Protein: 12g
Carbohydrates: 28g
Fat: 8g
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EAT-SMART WAFFLES OR
PANCAKES
Ingredients:
• 2 servings/scoops Eat-Smart
• 1 cup almond, soy, or skim milk
• 1/2 cup of old-fashioned oats
• 4 eggs (whole or whites)
Directions:
In large mixing bowl, beat/whip eggs, add in milk and two servings of EatSmart powder with oats. Mix vigorously by hand with a spoon or whisk.
Use waffle maker (sprayed with PAM cooking spray), and pour batter and
cook accordingly. Or pour batter into pan and cook over stove until brown
on each side.
For Syrup:
Instead of normal, sugared/high fructose pancake syrup, try agave or allfruit jelly (melted in microwave for 10–15 seconds).
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MANUFACTURER’S COUPON | OFFER GOOD FROM 1/1/14 – 12/31/14
OFFER EXPIRES 12/31/14.
MANUFACTURER’S COUPON | OFFER GOOD FROM 1/1/14 – 12/31/14
OFFER EXPIRES 12/31/14.
MANUFACTURER’S COUPON | OFFER GOOD FROM 1/1/14 – 12/31/14
OFFER EXPIRES 12/31/14.
© iSatori, Inc. Eat-Smart is a registered trademark of iSatori, Inc.; Snackwell is a registered
trademark of Nabisco; International Foods Suisse Mocha is a registered trademark of General
Foods; Butter Buds is a registered trademark of Butter Buds, Inc.; Jell-O is a registered trademark of Kraft Foods; Splenda is a registered trademark of McNeil Nutritionals, LLC.
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