17 Guilt-free Recipes You Will Not Be Able to Resist ...


Guilt-free recipes are sometimes not easy to come by. Today, however, I have for you not just one or two healthy recipes, but seventeen. Recently getting my act together and taking a better approach to eating and snacking, these are some of the guilt-free recipes that have gotten me through. That… and helping me lose 52lbs since the birth of my baby girl. If you work the recipes just right, you will still be able to eat everything that you love. Here are 17 of my favorite guilt-free recipes.

1. Cinnamon Raisin Scone

If I can wake in the morning with a cup of Creamy Earl Grey alongside a sweet, dreamy scone…life is good. This recipe is brilliant for the tea sipper who just must have a snack alongside. Or the person who wants a little hug of sugary sweetness in the morning. That leaves you feeling like life isn’t too shabby on this new routine of health and happiness. It's definitely a healthy recipe that will have your mind and scale both fooled.



1 cup unbleached all-purpose flour

1 cup whole wheat flour

1/4 cup brown sugar

3 Tbsp baking powder

1/2 tsp. salt

3 Tbsp cold light butter

1/4 cup fat-free milk

2 tsp. vanilla extract

1 tsp. cinnamon

2 eggs

1/2 cup raisins (microwave with a teaspoon of water to plump)


**1/2 cup powdered sugar

2 tsp. fat-free milk

1/4 tsp. vanilla extract


Preheat oven to 400 degrees F. Mix together flour, brown sugar, baking powder, and salt. Cut in cold butter, using a pastry cutter or two knives, until mixture is in coarse crumbs. Add in milk, vanilla extract, cinnamon and slightly beaten egg and mix until blended.

Lay dough out on a lightly floured surface and add in raisins, kneading dough just a few times to combine. Then form dough into a 9-inch disc (about 3/4-inch thick). Using a pizza cutter (because that's all I had), slice dough into 12 equal pieces. Bake for about 15 minutes and allow to cool.

Meanwhile, whisk together powdered sugar, milk and vanilla extract in a bowl until smooth and then drizzle over cooled scones. Enjoy!

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2. Dreamy Blueberry Cheesecake

Even after you have taken an oath to never wear maternity pants when you’re not growing a human being, you won’t have to fret with this cheesecake. This healthy dessert will keep your weight in check and your sweet tooth content. Who doesn’t love a little cheesecake in bed while watching The Devil Wears Prada? Okay…. So maybe that’s just me.


1/2 cup reduced fat graham cracker crumbs

1 Tbsp light butter, softened

8-oz pkg reduced fat cream cheese, softened

1/4 cup sugar (for cheesecake)

1 1/2 tsp vanilla extract, divided

6-oz fat-free plain Greek yogurt

2 large egg whites

2 Tbsp fresh lemon juice, divided

1 Tbsp all purpose flour

2 1/2 cups fresh blueberries, divided

1/2 cup water

1/3 cup sugar (for blueberry sauce)

1 Tbsp cornstarch, mixed with 2 Tbsp cold water



Preheat the oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened.

Press evenly into bottom of prepared pan.Gently beat cream cheese, 1/4 cup sugar and 1 tsp vanilla extract until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites, 1 Tbsp lemon juice, and flour until just mixed. Fold in 1 cup fresh blueberries and pour over graham cracker crust.

Place the cheesecake pan in a larger baking pan, about 9 x 12 inches with about an inch of water on the bottom to make a water bath.

Bake 25 to 28 minutes or until center is almost set and remove. Cool to room temperature. Chill a few hours in the refrigerator.

Blueberry sauce:

While the cheesecake cools, make the sauce.

In a saucepan over medium heat, combine the 1 1/2 cup blueberries, 1/2 cup of water, 1/3 cup sugar and 1Tbsp lemon juice.

Stir frequently, and bring to a low boil. In a small bowl, mix the cornstarch with 2 tablespoons of cold water.

Slowly stir the corn starch into the blueberries, taking care not to crush the blueberries.

Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 3 minutes.

Remove from heat and gently stir in 1/2 tsp vanilla extract.

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3. Banana Chocolate Muffins

Other than morning sex, another brilliant way to start off your day would be with this banana chocolate muffin. It's an uber dense muffin that leaves you beyond satisfied, yet it fills your most intense chocolate cravings. Who would have thought that eating chocolate in the morning would have you dropping a pant size, or two or three? You must try this healthy recipe, that or sex in the mornings. One or the other, they will both give a little pep to your step.


3 1/2 Bananas | ripe, mashed

1/4 cup Apple Sauce | unsweetened

1 1/4 cups All Purpose Flour | unbleached

1/4 cup Cocoa Powder | unsweetened

3/4 tsp Baking Soda

1/4 tsp Salt

2 tbsp Butter | softened

1/3 cup Sugar

2 Egg Whites

1/2 tsp Vanilla Extract

1/2 cup Chocolate Chips

2 tbsp Confectioners Sugar


Preheat oven to 325° and line a muffin tin with 12 liners.

In a mixing bowl, cream butter and sugar.

Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick.

In a another bowl, combine flour, cocoa powder, baking soda and salt, stirring with a wire whisk. Add flour mixture to bananas, and blend at low speed until combined; do not over mix.

Fold in chocolate chips and pour batter into muffin tins.

Bake on the center rack for 30 minutes.

If making the glaze, combine confectioner's sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.

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4. Blackened Chicken with Cilantro Quinoa & Avocado Cream Sauce

Need a recipe for an entire dinner that will leave you feeling full of energy? This is one of my favorite recipe meals ever. With a brilliant amount of flavor and the perfect portions, I promise this meal will even please the hungriest of men… It pleased mine. You must try this guilt-free recipe, you will not be disappointed.


** Blackened Chicken:

**2 boneless skinless chicken breasts

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 t cayenne pepper

1/4 tsp onion powder

1/4 tsp cumin

1 tsp olive oil

**Cilantro Quinoa:

**2 cups low sodium chicken broth

1 cup uncooked quinoa

2 limes, zested and juiced

2 Tbsp fresh cilantro, chopped

Salt and pepper

**Avocado Cream Sauce:

**1 avocado

2 Tbsp Greek yogurt


**Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.

Add the teaspoon of olive oil to a medium pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.

Add the chicken broth and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for10-15 minutes with the lid on, until all the broth has been absorbed.

After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.

Remove the warm quinoa from the heat. Toss in the lime zest, lime juice, and chopped cilantro. Mix to combine. Add salt and pepper to taste.

Place the flesh from an avocado along with two tablespoons of Greek yogurt in a small bowl and mash together until until smooth.

Serve the sliced chicken breast on top of the quinoa with avocado sauce.

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5. Oat Pancakes

Sunday screams for pancakes, it does in my house anyways. Sunday is just a great lazy day to eat good food, prepare for the upcoming week and get in some serious family time. Starting it off right is key, so do so with this healthy recipe for pancakes. Swap out the flour for oats and give some serious protein with the addition of cottage cheese. Your scale will thank me later, assuming that weigh in is probably on Monday…. like mine.


6 egg whites

1 cup rolled oats

1 cup cottage cheese

2 tsp brown sugar

1 tsp cinnamon

1 tsp vanilla


Blend all ingredients until smooth, in a blender.

Spray a pan or griddle with cooking spray, then heat it over medium-low heat.

Pour 1/4 cup of batter onto pan for one pancake, flip when its bubbles start to pop.

Cook until golden brown.

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6. Caesar Salad Dressing

Who doesn’t love a good Caesar salad? It's a real treat, jam packed with Parmesan cheese, garlic and lemon, all blended together to produce a delicious creamy dressing. This healthy recipe used Greek yogurt and adds the perfect amount of tart tang to make it your go to dressing from now on. It is mine; I make it each and every week to add a little creamy goodness to my lunchtime salads.


1/3 cup grated Parmigiano Reggiano

1/4 cup fresh lemon juice

1 small garlic clove

1/2 tbsp Dijon mustard

2 anchovy fillets

1 tbsp extra virgin olive oil

5 tbsp fat free Greek yogurt


In the bowl of a food processor add the cheese, the lemon juice, garlic clove, mustard and the anchovies.

Turn the machine on and let it run for 15 to 20 seconds.

Add the oil and yogurt and let the machine run for another 15 seconds.

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7. Guilt-less Banana Split

I have yet to try this recipe, but something tells me I don’t have to give it a test drive to know it’s going to be divine. When you actually break down what’s in a traditional banana split, it’s really quite easy to twist and turn the ingredients around to work with you instead of against you. This one's definitely another successful healthy recipe to store in your back pocket in case your sweet tooth calls.


1 medium Dole banana, sliced

2/3 cup nonfat vanilla frozen yogurt

2 tbsp Hershey's Lite chocolate syrup

4 tbsp whipped topping

2 cherries for garnish


Place half of the banana slices in the bottom of each jar.

Top each with 1/3 cup of frozen yogurt, then 1 tablespoon each of chocolate syrup.

Finish with with the whipped cream and top with a cherry and get your spoons ready to dig in!

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8. Chicken Enchiladas

Feeling a little Mexican? Craving something cheesy and extremely satisfying? I've got a perfect recipe right here for you: chicken enchiladas done healthy! It's made inside a zucchini packed with flavor, so you are sure to eat more than your traditional enchiladas. Eat away! There's no guilt here in this recipe so you can overindulge and enjoy every last cheesy bite of it.



Enchilada sauce:**

Olive oil spray

2 garlic cloves, minced

1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy

1-1/2 cups tomato sauce

1/2 tsp chipotle chili powder

1/2 tsp ground cumin

2/3 cup fat-free low-sodium chicken broth

Kosher salt and fresh pepper to taste

Zucchini boats:

4 (about 32 oz total) medium zucchini

1 tsp oil

1/2 cup green onions, chopped

3 cloves garlic, crushed

1/2 cup diced green bell pepper

1/4 cup chopped cilantro

8 oz cooked shredded chicken breast

1 tsp cumin

1/2 tsp dried oregano

1/2 tsp chipotle chili powder

3 tbsp water or fat free chicken broth

1 tbsp tomato paste

Salt and pepper to taste


3/4 cup reduced fat shredded sharp cheddar

Chopped scallions and cilantro for garnish


In a medium saucepan, spray oil and sauté garlic.

Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.

Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes.

Set aside until ready to use.

For the Zucchini Boats:

Bring a large pot of water to boil.

Preheat oven to 400°.

Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4" thick.

Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute then remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper.

Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes.

Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up.

Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

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9. Honey Coconut Blueberry Muffins

This recipe is almost like a list of things I love. Honey… coconut… blueberries…. and muffins. They did miss out on the chocolate, Caesar dressing and marshmallows, but that would just be a horrible muffin concoction…. Or would it? Anyone wanna give it a whirl and get back to me on how that collaboration of ingredients jives?


1 cup wheat bran

1-1/2 cups white whole wheat flour

1/3 cup sweetened shredded coconut

1/4 cup chopped walnuts

1 tsp baking powder

1 tsp baking soda

1 cup unsweetened vanilla almond milk (or skim is fine)

1/2 cup honey

1 tsp vanilla

3/4 cup unsweetened applesauce

2 tbsp coconut oil (or canola)

2 large eggs, beaten

12 oz blueberries


Preheat oven to 400°F. Line a muffin tin with 16 liners.

Combine the wheat bran, wheat flour, baking soda and baking powder. Stir in nuts and coconut.

In a separate bowl, blend applesauce, almond milk, honey, coconut oil, vanilla and egg. Add to dry ingredients and stir just until moistened. Fold in blueberries.

Spoon into paper-lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.

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10. Butterfinger Pie

After you read the title, need I paint a picture with words of how scrumptious this is going to be? This healthy version of a guilty pleasure is one of my ultimate favorites. This delicacy is rich, smooth, creamy -- a whole lotta love all in one bite. A must try… You won’t regret it.


1 (10") prepared angel food cake, cut into 1' cubes

1 ( 1 oz.) package of sugar free, fat free butterscotch pudding mix

1 1/2 cups skim milk

2 ( 8 oz. ) containers of Cool Whip FREE, thawed

10 fun-sized Butterfingers candy bars, crushed ( I used mini food processor)


Spray 9 x 13" pan with cooking spray. Arrange half the angel food cake cubes in bottom of pan.

In large bowl, combine the pudding mix with skim milk. Whisk until starting to thicken. Fold in both containers of Cool Whip FREE.

Pour half the "fluff" mixture over the cubed angel food cake in pan.

Top with half the crushed Butterfinger candies. Repeat with rest of cake, fluff and candy.

Cover and refrigerate for at least an hour before serving, or overnight. Enjoy!

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11. Red Velvet Cheesecake Cupcakes

Here's another recipes that has my mouth watering as I read its name. This has been added to my Pinterest page, as I know I’m going to want to have this recipe close at hand the next time I get a cake/cheesecake craving. Which will probably be within the next 20 minutes. I thank the woman who decided to make this red velvet cheesecake cupcake recipe healthy, she should really get a medal for this one.




1 box Duncan Hines Moist Deluxe Red Velvet Cake Mix

6 oz container of Chobani 0% Vanilla Greek Yogurt

1 egg

1 cup water


1 block of 8 oz Reduced Fat Cream Cheese (Philly)

1/4 cup Chobani 0% Vanilla (2 oz) Greek Yogurt

1/4 cup Light Sour Cream

2 Large Egg Whites

1/4 cup Sugar

1 Tbsp Flour

1 tsp Vanilla


Pre-Heat oven to 350 degrees.

Prepare muffin/cupcake tins with foil liners (24); set aside.

In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside.

In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined.

Add red velvet cake mix to the all the cupcake liners, approx 1/2 full.

Add an ice cream scoop size of the cheesecake mixture on top of the cake mix.

Swirl with a fork to combine slightly and get a swirled design.

Bake for 25 minutes until the cheesecake is set.

Cook and cool until they come to room temp.

Refrigerate in a covered container for minimum of 1 hour.

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12. Buffalo Chicken Strips

Hot, sweet and crunchy, just the way I like my… chicken strips. I was one of those kids who didn’t care what was on the menu, whether I was in a 5 star restaurant or sitting on the plastic seats at McDonalds, I wanted chicken strips and fries, with plum sauce on the side please. Still to this day, I love me a good crunchy chicken strip, and this recipe does just that. It takes me back to my childhood, including the childish bliss of not having to worry about my weight.


8 oz skinless, boneless chicken breast

1/2 cup egg whites or egg alternative

1 cup original Fiber One Cereal

2 tsp salt

1 tbsp garlic powder

1 tbsp onion powder

1 tsp paprika

1/2 tsp black pepper

1 cup and 2 tbsp Frank’s Red Hot Sauce

1 tbsp light butter


Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray.

Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide (should be about 6 strips total). Set aside.

In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and pulverize to a fine powder or breadcrumb like consistency. Pour mixture into a shallow bowl or onto a small plate. Set aside.

In a small saucepan, melt butter and then add in 1 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.

In a small bowl, mix egg whites (or egg alternative) with the 2 tbsp or remaining hot sauce.

Now take each chicken strip, and coat with egg and hot sauce mixture.

Shake off all excess egg from the meat.

Next coat chicken in cereal mix until strip is fully breaded.

Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet.

Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.

Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping. YUM!!!!!

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13. Baked Potato Soup

With fall finally, really here, this soup is a must for those chilly evenings watching the best prime time television the year has to offer. If you need me, you can find me curled up on the couch with a bowl of this, watching Modern Family, New Girl, X-Factor and Up all Night. I sure know how to have a good time, don’t I?


2 russet potatoes, washed and dried

1 small head of cauliflower, stem removed cut into florets

1 1/2 cups fat free chicken broth

1 1/2 cups 1% reduced-fat milk

Salt and freshly cracked black pepper

1/2 cup light sour cream

10 tbsp reduced-fat shredded sharp cheddar cheese

6 tbsp chopped chives, divided

3 slices bacon, cooked and crumbled (you can use turkey bacon if you prefer)


Pierce potatoes with a fork; microwave on high for 5 minutes turn over and microwave another 3 - 5 minutes, until tender. Or if you prefer to use your oven, bake at 400° for 1 hour or until tender. Cool. Peel potatoes.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. On medium heat, add chicken broth, milk, potatoes and bring to a boil.

Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.

Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

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14. PB Banana Bites

These are easy, yummy and the perfect snack for when you're craving a little bit of peanut butter and chocolate goodness. Just make sure to pop on your patient-panties while you wait; they need to freeze up nice and good before you can eat them. This is a divine healthy snack if you have the time.


2 large bananas

1/4 cup nat¬ural peanut but¬ter

1/2 cup choco¬late chips

2 tbsp-1/4 cup milk of choice


Line a cookie sheet with waxed paper or parchment.

Slice bananas into coins about 1/2–3/4 inch thick.

Spread a little dollop of peanut butter on top of each one.

In a small bowl, combine the chocolate chips and milk (remember, less is more). Microwave in 15 second increments until you can whisk them together. You want it to be a disposable consistency, not spreadable. Add a splash more milk if necessary.

Dip the banana chunks using a fork as a little chocolate-coating forklift, dipping them into the melted chocolate.

Place chocolate coated bananas on the prepared sheet and place in freezer until completely frozen (3–5 hours).

Remove frozen banana chunks from the sheet and store in a freezer container.

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15. Apple, Cheddar & Turkey Meatballs

This is by far one of my favorite recipes for the crockpot. It has a combination that I ate as a kid, apples and cheese, all rolled into a healthy turkey meatball. With the addition of the cranberries, I promise this will be a go to recipe in your household. Make extra -- you’re going to want leftovers.


1 1/2 pound extra lean ground turkey

1 egg

1 tsp kosher salt

1 tsp ground black pepper

1 tsp onion powder

1 green apple, peeled and shredded

1/2 cup shredded sharp cheddar

1/2 cup dried unsweetened cranberries


In a large mixing bowl, mix the ground turkey with the ingredients.

Make golf-ball sized meatballs, and drop them into your crockpot.

Cover and cook on high for 4-5 hours, or on low for 5-9.

While they cook, juice will collect on the bottom of the crock, and the meatballs will start off getting bright white and slimy looking. Don't be alarmed---they will continue to cook and will begin to brown. They (miraculously enough!) don't seem to stick together in a big blob---you'll be able to separate them.

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16. Sinless Snack Bars

I used to love Rice Krispies squares as a child, especially the ones that my mom would roll into a ball, put a gummy worm inside and throw onto a stick. The best memories were made all with a simple sweet snack. Now made with the additions of cranberries and pumpkin seeds, these little snacks have just enough sweetness without the huge guilt. Love these little sinless snack bars.


1/4 cup (50 mL) butter

250 g pkg marshmallows, about 40

1 tsp (5 mL) vanilla

5 cups (1.25 L) crisp rice cereal

1 cup (250 mL) dried cranberries or raisins

1/2 cup (125 mL) raw green pumpkin seeds


Spray a 13- x 9-in (3 L) baking dish lightly with vegetable oil; set aside.

Melt butter in a saucepan set over medium-low heat. Stir in marshmallows, a handful at a time, until smooth.

Remove from heat and stir in vanilla. Add crisp rice cereal, cranberries and green pumpkin seeds, stirring until evenly combined. Press into prepared dish.

Cool completely and cut into rectangles.

Makes 30 bars.

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17. Marshmallow Bark

You know it’s okay to eat when Weight Watchers themselves put out this little healthy snack. Chocolate, butter and marshmallows… where do I sign up? I sometimes find that all you need to satisfy a craving is a small little bite. When the bite is really fluffy and chewy, it takes longer to eat, so it feels like you’re eating more. It’s all mind over matter, ladies. Mind over matter.


8oz bittersweet chocolate

2 tsp butter

3 cups mini marshmallows


Line a 9- X 9-inch pan with heavy-duty aluminum foil.

In a double boiler, melt chocolate and butter over medium heat, stirring occasionally, until thoroughly combined; remove from heat and stir in marshmallows.

Scrape chocolate mixture into prepared pan using a silicon spatula; smooth into a somewhat even layer.

Refrigerate until chocolate sets, at least 1 hour; keep refrigerated until ready to eat.

Cut into 12 pieces and serve.

Guilt-free recipes are not easy to find when you are flipping through your old cook books. But thanks to the world wide web, we are able to find millions of recipes that will satisfy any of our guilty cravings healthily. I hope you loved the 17 healthy recipes I shared; however, if you think there is one that I would enjoy, please comment below with the link. I love trying new things.

Sources: eat-yourself-skinny.com, dashrecipes.com, littlemissmama.com, thespiffycookie.com, littlemissmama.com, skinnytaste.com, skinnytaste.com, skinnytaste.com, skinnytaste.com, mykitchenadventures1.blogspot.ca, culinarytuesdays.com, laaloosh.com, skinnytaste.com, nomnomnomblog.com, crockpot365.blogspot.ca, freshjuice.ca, weightwatchers.com

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