Category: Fruit

Cranberry Orange Sauce

Cranberry Orange Sauce

Another staple on our holiday table is cranberry sauce. I love making my own but my sister likes the good old cranberry sauce from the can. I enjoy making my own because of the flavors and the versatility you have with it afterwards. Thanksgiving leftovers 

Pumpkin Spice Pancakes With My Blueberry Sauce

Pumpkin Spice Pancakes With My Blueberry Sauce

This is another kid friendly breakfast which is awesome! I love being able to jazz up your pancake mix. It is easy and you can do so many different creations. Need a quick breakfast, lunch or dinner idea? Then make my yummy Pumpkin Spice Pancakes. 

Banana Fig Bread

Banana Fig Bread

Our family loves all different forms and flavors of banana bread! My kids devour a loaf usually in a day and if my husband approves it, anyone will!

This recipe comes from my banana muffin recipe just adjusted a little with a few ingredients added as well. My Banana Muffin recipe can also be found here on my blog as well.

Banana Fig Bread

My Banana Fig Bread is so tasty! It is moist with chunks of banana, swirls of my fig jam and topped with fresh fig slices!
Prep Time10 mins
Course: Appetizer, Breakfast, Dessert, lunch, Snack
Cuisine: American
Keyword: appetizer, baking, banana bread, banana recipes, dessert, easy baking, easy recipe, fall recipes, fig recipes, figs, healthy baking, healthy lunch, healthy recipe, healthy snack, itrackbites, weightloss, weightloss recipes, ww
Servings: 12

Equipment

  • Loaf pan
  • Bowl
  • Whisk
  • Spatula

Ingredients

  • 3 Extra ripe bananas
  • 1/3 Cup Egg substitute
  • 1/4 Cup Non fat greek yogurt
  • 1/2 Cup Sugar
  • 1 1/4 Cup Flour
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1/2 Cup Almond milk
  • 1 tsp Vanilla
  • Pinch of salt
  • 1/4 Cup My fig jam recipe on my blog
  • 1-2 Fresh figs sliced
  • 1/2 tsp Pumpkin Spice I use Dak's Spices, or substitute cinnamon

Instructions

  • Preheat oven to 350 degrees
  • In a bowl mash up 2 of the 3 bananas
  • Add remaining ingredients besides the fig jam and fresh figs and let sit for about 5 minutes
  • Spray the loaf pan generously with cooking spray to prevent sticking
  • Chop up remaining banana and fold into batter.
  • Pour batter into greased loaf pan
  • Tag the fig jam and plop all over the top of the batter. Take a knife or toothpick and swirl all around .
  • Place fresh fig slices on top and bake for 50-60 minutes or until toothpick comes out clean
  • Let rest for about 10 minutes before slicing and enjoy

Notes

Loaf can serve 10-12 people depending on the thickness of the slices
 
Serves 10:
4 Bites on Better Balance iTrackBites
4 WW ( All plans )
148 Caloires
Serves 12:
3 Bites on Better Balance
3 WW ( All plans )
124 Calories
Summer Peach Salad With Air Fried Chicken And Raspberry Vinegrette

Summer Peach Salad With Air Fried Chicken And Raspberry Vinegrette

Right now is the perfect time to enjoy peaches! They are in season and are absolutely delicious. I love my peaches as is, grilled, baked or just tossed into a delicious salad. I air fried the chicken with some amazing spices and while that was 

Peach Cobbler With Blueberry Compote

Peach Cobbler With Blueberry Compote

  How about those delicious peaches that are in season right now during these hot summer days? Well grab some and lets make my easy peach cobbler!No need to measure this and that, all you need is your favorite pancake mix! Yes, you heard that 

Blueberry Lemon Cake

Blueberry Lemon Cake

Blueberry Lemon Cake

This was absolutely divine! Sweet spring and summer treat!
Prep Time10 mins
Cook Time35 mins
Course: Appetizer, bread, cake, Dessert, Snack, sweets
Cuisine: American
Keyword: blueberry, Cake, dessert, Lemon, snack
Servings: 12 Servings

Equipment

  • Oven
  • 8" Square pan
  • Zester
  • Juicer
  • Mixing bowl

Ingredients

BATTER

  • 1 1/3 Cup All purpose flour
  • 2/3 Cup Lanko Monkfruit Sweetener or sugar of your choice, points will differ.
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Egg
  • 3/4 Cup Cashew milk or Almond milk
  • 1/4 Cup Unsweetened Apple Sauce
  • 1 1/2 tsp Vanilla
  • 1 tsp Lemon Zest
  • 1 1/3 Cup Fresh Blueberries

GLAZE

  • 1/2 Cup Confectioner's Sugar or use sugar substitute for lower points
  • 1 TBSP Lemon Juice

Instructions

  • Preheat your oven to 350
  • Line an 8" square pan with parchment paper
  • In a mixing bowl, stir together the flour, sugar, baking powder and salt
  • Make a well in the center of the mixture
  • Crack the egg into the well and stir well
  • Stir in cashew or almond milk, applesauce, vanilla and lemon zest
  • Spoon batter into prepared pan (I also sprayed the parchment as well)
  • Sprinkle the blueberries evenly over the batter
  • Bake at 350 for 35-40 minutes or until a toothpick comes out with a few moist crumbs clinging to the toothpick.
  • Cool cake for about 30-40 minutes before serving
  • For the glaze, mix together the confectioner's sugar and lemon juice and drizzle or spread evenly over the cake.
    Cut into 12 servings

Notes

12 Servings per recipe
Each serving is 3WW personal points
Click here to calculate your WW personal points
2 Bites on Better Balance Healthi (formerly called iTrackBites)
92 Calories