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Sweets with less than 200 calories and 15g sugar per serving.

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Lemon Ricotta Cookies

by Elif
Posted on December 2, 2019December 3, 2019

108 cal, 5g sugar. Low-sugar Lemon Ricotta Cookies with a crunchy outside and soft pillowy…

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About Elif Yamangil

Hi there, I'm Elif!

Don't you just hate it when you land on a "Healthy" Dessert Blog and that eye-catching cake or pie is 400 calories and contains 30+ grams of sugar per slice? Yeah, me too.

All my sweets are less than 200 cal and 15g sugar per serving (most of them even a lot less than that). So follow me and Let's get cooking!

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Lemon Ricotta Cookies
No Bake Chocolate Pecan Pie Bars
Mom’s Oatmeal Breakfast Cookies
Easy Coffee Cake
Easy Chocolate Freezer Fudge

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Cookie Dough Brownies - vegan+gf, 109 cal, looking for a treat for the weekend, well look no more ✋ These brownies are low in sugar, loaded with satiating fiber and a totally 💣 dessert/snack. . . . Can you just go to my “tagged” right now and see how amazing these Easy Vegan Cookie DOUGH Brownies are? Yet another case of somebody makes (and captures) my recipe better than me 😅 I’ll put the recipe below but you can also go to www.plentysweet.net and search. . . . I don’t know if anyone cares enough to notice but I kinda stopped blogging. Blogging is WERK y’all 😅 It takes 8-10 hours to get one good post out. Serious. And hello now that I’m a full-time MOM / full-time Google Engineer 😳 yeah don’t expect blogs posts from me anytime soon. So corona does have something to do with it but even before I realized that it’s kinda not where my heart is 🤷‍♀️ I started this “blog” because I had recipes I wanted to share, not because I wanted to build a mini empire 👸 Snapping a couple of decent photos and putting them on insta is a fun Tuesday coffee break ☕️ but banging out a blog post is a weekend ruined trying to get professional looking photos and a long ass Monday night 😴 I dunno, never say never, but for now hope you’re ok with caption recipes :) . . . Cookie Dough: * 2 tbsp nut butter (32 g) * 2 tbsp maple syrup (42 g) * heaping 1/4 cup flour (40 g) * 2 tbsp chocolate chips (30 g) . . . Brownie Batter: * 1 flax egg (or regular egg beaten) * 1/4 cup coconut oil (60 g) * 1/4 cup + 2 tbsp sugar (72 g) * 3 tbsp nut milk (45 g) * 1 tsp vanilla * 1/2 cup cocoa powder (48 g) * 1/2 cup flour (60 g, I use oat) * 1/4 tsp baking powder * 1/4 tsp of salt . . . Makes 16: Preheat oven to 350F and line an 8×8 pan with parchment. Mix nut butter and maple syrup, add flour to form the dough, fold in chocolate chips. Roll/press out to a thin disk (you can use parchment paper to flatten) and freeze about 30 min. Wipe your bowl, add egg, oil, sugar, milk, vanilla, cocoa (sift the cocoa) and mix. Add flour, baking powder, salt. Combine. Take out cookie dough and chop into small squares. Fold it in, spread evenly and bake 15 min. Cool completely and enjoy!

Iced Oatmeal Raisin Cookies, vegan option, gf, 115 cal, low sugar even with the icing 👌 . . . . Every summer we go to Turkey and/or Bulgaria to visit our parents and have summer vacay. This year because I’m SO smart I saved up more than a month worth of vacation days. My dream was to swim in the Mediterranean with Austen every day, load up on vitD and bake under the sun and in the oven and insta all day long. 🏖 So yeah, that’s not happening 😒 It’s been making me especially sad not going to Bulgaria so I made myself MIL’s cookies. . . Speaking of MIL. She lives by herself in Sofia and was due her hip replacement surgery before covid. When covid broke we all panicked and said she shouldn’t do it 🙅‍♀️ But the bad ass 70 something yo that she is, she went and got the surgery on her own, shortened her hospital stay, has been recovering at home WITHOUT painkillers and few days post-op she baked herself my overnight French Toast 😳 Like… OK if she can do all this I can hashtag stayhome and not go cray. . . Marga’s “Useful” Cookies (she called them useful cookies, I think she meant healthy but I thought that was cute so I keep calling them that, and they ARE very useful as snacks - two batches GONE): - 1 egg room temp (or flax egg) - 1/4 cup butter softened (56 g, vegan sub almond butter) - 3 tbsp sugar (36 g) - 1/2 cup flour (60 g, I use oat) - 1 1/2 cup quick oats (120 g) - 1/2 cup dried fruit (80 g) - 1/2 cup nuts/seeds (60 g) - Pinch salt, vanilla - 1/2 tsp cinnamon - 1/4 tsp baking soda . . . Makes 18. Preheat oven to 350F and line a cookie sheet with parchment. Mix butter, sugar, egg, vanilla (if you’re a superbaker, beat these in the right order, I don’t dunno). Whisk together all other ingredients. Combine (if this gets hard splash a little nut milk). Chill if you can, helps with scooping. Scoop, make balls, flatten slightly. Bake about 15 mins and more if you want your cookies crunchy. After cooling mix 3 tbsp powder sugar with 3 tsp maple syrup. Drizzle on the cookies, let set in the fridge.

Pumpkin Maple Pecan Baked Oatmeal for ☝️ - vegan+gf, 201 cal, because pumpkin and pecan belong together, they belong to the light, they belong to the THUNDER ⚡️. . . . If you’re a fasted workout type like me (I run, and unfortunately mom life means that if I don’t run first thing in the morning, I don’t run) this morning schedule works so well: Do your pre-workout stretching whatever while mixing your ingredients, throw in the oven, set timer to 20 min (try not to burn the house down 😬), do your workout, come back to FRESH warm out of the oven carb BLISS (and eat it before even showering? 🙋‍♀️) Everybody always talks about loading up on protein around workouts, I don’t know you but if I don’t eat something to up my blood sugar I turn into a Cookie Monster 2 hours post-workout and the rest of the day goes the same. Anybody else like this? 🤔. . . . I went with 🎃 again because I had a sad 1/4 cup of pumpkin leftover from my can. But I made it pecan 😮 It was so good you need it in your quarantine existence. Pecans toasted taste like butter, which reminds me to thaw my homemade pecan butter jar that I’ve been hoarding frozen for these hard times 🤤 did u know that u can freeze homemade nut butters? 🙌 . . . - 1/4 cup pumpkin puree (60 g, I found more cans at Whole Foods yesterday YAS) - 1/3 cup oats (30 g) - 3 tbsp nut milk (45 g, sub an egg white or add pea protein if you want) - 1/4 tsp bp - 1/4 tsp pumpkin pie spice - pecan halves (8 g) - 1 tsp maple syrup (7 g) . . . Mix all, pour into oven safe dish, top with pecans, bake 20 min. Drizzle 1 tsp maple syrup immediately (not optional!). Here also topped with little almond butter because what’s a sweet breakfast without some nut butter.

Mini Chocolate Cake Muffins - vegan+gf, 43 cal each, tastes like soft rich chocolate cake in one BITE 👌Easy recipe! . . These muffins are a life saver if you wanna eat dessert with every meal lately (well, breakfast is one glorified dessert in a bowl) but you’re not feeling exactly ready to gain “the Covid 19” yet 😬 (I am, I’ve been ready since the first time I heard the word “quarantine” 😅) here’s what you do: Keep them frozen, take one out before you start your meal and the one bite chocolate heaven has thawed by dessert o’clock. YES. . . You can also eat 4-5 of them as a workout snack, so you know, they got that goin for them too. I wasn’t going to workout today but… I could be CONVINCED! . . . Here’s another silly recipe, easy: - flax egg (or regular egg) - 1/2 cup applesauce (120g) - 3 tbsp sugar (36 g) - 3 tbsp cocoa (18 g) - 1/2 cup flour (60 g, ww, oat, what have you) - 1/2 tsp baking powder - 1/4 tsp baking soda - 1/4 tsp vanilla, pinch salt. - 1 tbsp mini chocolate chips (15 g). . . . Makes 15 minis: Preheat oven to 350F. Whisk together egg, applesauce, sugar, vanilla. Whisk together flour, cocoa, bp, bs, salt. Combine by folding (dont overmix) Scoop into 15 mini muffin cavities, sprinkle chocolate chips. Bake 15 min. Your freezer muffins are ready but let them cool first!

Lentil Stuffed Peppers (Turkish Dolma), 157 cal, lots of plant-based protein, fiber and vitamin (ya guessed it) C 💪. . . . Latest in my adventures in stuffing shit with lentils 😅 This is even easier because you don’t have to prep the peppers, just cook lentils, stuff peppers, BAKE 👌 this time I made sure to make a big batch and it made damn good leftovers. If you’re a roasted pepper FREAK like me, you’ll love this! . . . In corona news, I read an “advice from an epidemiologist” yesterday. I can stick it in my stories if you want but the point is this. For this whole thing to “work” we all have to be as stringent as we humanly can with staying HOME 🏡 Little cheats will quickly invalidate the whole system. They said “Seemingly small social chains get large and complex with alarming speed. If your son visits his girlfriend, and you later sneak over for coffee with a neighbor, your neighbor is now connected to the infected office worker that your son’s girlfriend’s mother shook hands with. This sounds silly; it’s not.” Perfect CONCRETE example 👍 It’s time to get smart and creative friends. Don’t run to the store to get red bell peppers for this for example, stuff some other veggie you have! Or don’t stuff anything, chop it all together and bake and see what happens 🤷‍♀️ we all get to be recipe creators now! . . . - 4 large ish peppers - 1 tbsp oil - 3 tbsp tomato paste - 1 onion chopped - About 1 cup veggies chopped (optional, mushrooms and zucchini here YUM) - 1 cup dry lentils (black in this case) - 2 1/2 cup water (add more if needed) - Salt, pepper, any fave spices . . Sauce: - 1 tbsp oil - 2 tbsp tomato paste - 1/2 cup water . . . Makes 8: Clean and cut peppers into halves and arrange in a baking dish. Sauté onion, tomato paste, veggies in oil and add lentils, water, salt and spices (I add whatever, thyme worked well). Boil away uncovered about 20-30 mins. Stuff with peppers (about 1/3 cup per pepper). To make the sauce cook oil and tomato paste together a minute or so and add water. Pour the sauce over the peppers and place in 350F oven. Wait for it to boil then bake 20 minutes. Le stuffed peppers are ready!

Easy Apple Pie Galette - vegan, 83 cal, makes 4 small slices, or, you know, eat the whole thing for breakfast 🤷‍♀️ . . . . Are you an “Apple Pie NOW” kinda person? I’m not, but my pie hole is. She demands pie sometimes. If you have some flour, oil and sugar and half a piece of apple (or pear?) 🍎 🍐 you can make pie happen NOW. . . . I don’t know about you but after listening to Austen scream at Gav for 30 min this morning while I tried to “work from home from my BED while still in my sweaty workout clothes” I need a whole galette for myself. And I have @eatenlightened in my freezer for protein so it’s going to be one of “those lunches” … another pandemic MONDAY. . . . - 1/4 cup flour (30 g), pinch of salt - 1 tbsp oil (15 g) - 1 tbsp water (15 g) - 1/2 medium apple sliced - 1 tbsp brown sugar (12 g) - 1/4 tsp cinnamon . . . Preheat oven to 350F and line a baking sheet with parchment. In a bowl combine apple, sugar, cinnamon. In another bowl combine flour salt. In a mug combine oil and water, mix well. Pour into flour, combine. Spread pie dough into a round directly on the parchment. Spread pretty thin. Add apples in the center, fold the sides of your mini galette, bake 30 min. And now you have pie!

Microwave Pumpkin Pie/Cake Thing - vegan+gf, 160 cal, because it’s rainy today, Gav is doing our taxes (send wine 😖) and mug desserts make me happy in under 5 min. . . I was trying to make a pumpkin cake, it came out creamy like pumpkin pie, it was still so good I ain’t mad 🤷‍♀️ Here’s the recipe if you want to make the same: . . - 1/4 cup pumpkin puree (60 g) - 1 tsp sugar (4 g) - 1 tbsp flax seed meal (7 g) - 2 tbsp almond flour (14 g) - 2 tbsp nut milk (30 g) - 1/4 tsp baking powder - pumpkin pie spice . . . Mix all these things and microwave for 1.5-2 minutes until done. Top with anything you want, here blueberries and tiny bit of peanut butter 👌 YUM.

Gingerbread LOAF - vegan+gf, 90 cal per slice, low sugar, easy, filling breakfast/snack for the week 👌. . . . . This is my attempt at giving you something non-chocolate 🤓 However that RICH molasses flavor and the spices did make up for the lack of chocolate 😅 It was so soft (without any oil, like HOW) and so deep in flavor, disappeared with the speed of light and can’t wait to make it again. . . I’m literally sad today because I finished Degrassi Junior High on amazon prime😔😅 That show had become my safety world, where I hid from corona news before going to bed (yes I know this is a really bad habit but here’s what I do: turn off all the lights, cuddle in bed, pick a really SLOW happy show and turn off sound completely so I have to read the subtitles. I go out like a light) If you have any recommendations for feel good shows or movies (ideally from the 80s) I’ll take them now 👇. . . . Here’s the super easy recipe: - 1 flax egg (or regular egg beaten) - 1/2 cup applesauce (120 g) - 2 tbsp molasses (42 g, don’t go to the store for this, you can sub maple syrup or honey, will still be tasty) - 1/2 cup almond flour (56 g) - 1/2 cup flour (60 g, I use oat) - 1 tsp baking powder - 1 tsp each of cinnamon, ginger, vanilla - 1/8 tsp each ground cloves, nutmeg . . Makes 8 slices in one junior loaf pan, double the recipe for regular loaf. Preheat oven to 350F and grease your pan. Mix all these ingredients (mix mix mix, there’s no gluten ha! but if you’re using regular flour follow my usual instructions of combining wet and dry separately and avoiding overmixing). Bake 40 minutes until knife comes out clean. Cool completely slice and enjoy with a smear of nut butter, highly recommended! Lemme know if you make this, Happy Sunday.

Chocolate Oat Bars - Crunch Edition - vegan+gf, 114 cal, simple real food ingredients (as always) filling and good for you 👌 . . . . Little PSA about stress levels. These are the oat bars I made the first week of quarantine that I finished the whole batch within 48 hours 😬 well I made them again and even better because I used sunbutter (My DARN fave 😭) and sprinkle of granola for crunch 🤤 because I’m SUICIDAL like that. This time I was OKAY!! Been keeping them in the freezer, having one with lunch now and then, slowly. What changed? Stress levels. This week we’ve mostly settled into our new routine (I’m a creature of habit) so I know what I’m supposed to be doing most of the time during the work/childcare week. I have a calendar and I feel like less of a loser at the end of each day wanting to stuff my face with chocolate oat bars. . . Two reminders (to myself also); first of all, it’s okay to be not 💯 productive during a freaking global PANDEMIC. This is obvious but I have to remind myself every half hour. Second, hope you’re not being harsh on yourself for effing up a little with food now. Eat a little less “good”, have a few extra cookies. Whatever’s getting us through this man. Even a pandemic is temporary. Also I guarantee you you’ll do better and better as the dust settles 💪 . . . . Here’s my new recipe if anyone wants to join me in this MADNESS: - 1/2 cup chopped medjool dates (80 g) - 2 tbsp sun/nut butter (32 g) - 1 cup oats (quick oats ideally, 80 g) - 2 tbsp cocoa powder (12 g) - About 1/4 cup nut milk (60 g) - 3 tbsp sun/nut butter (48 g) - 3 tbsp chocolate chips (45 g) - 2 tbsp your fave granola (15 g) . . . Makes 12 bars: blend dates, sunbutter, oats, cocoa until meal like. add enough nut milk 1 tbsp at a time to turn it into a non sticky dough, about 4 tbsp. press evenly into loaf pan with parchment, freeze 5-10 min. in a bowl add chocolate chips and sunbutter. microwave 30 sec and stir until all chocolate has melted. pour into loaf pan, tap to even it, sprinkle granola and freeze again. slice. lemme know if u make!

Maple Oat Scone for One, vegan+gf, 227 cal (glaze adds another 30), healthy breakfast for one and one alone ☝️ so buttery without any butter. . . . I have a confession to make: I have half a Maple Oat Scone from my favorite bakery in my freezer and I’ve had it long before corona. I sometimes hoard food like that 😱 Oops. . . All I wanted this morning was ONE Maple Oat Scone with a Thick Maple GLAZE and since I’m now the freaking Kween of single serving scones, I said come on you can do this 👸 And I did. And it was good. So now it’s your turn. Who’s making this for breakfast tomorrow? . . . - 1 tsp coconut oil melted (5 g) - 2 tsp nut milk (10 g) - 1/2 tbsp maple syrup (10 g) - 1/4 tsp vanilla extract - 3 tbsp flour (21 g, I used oat) - 1/4 cup oats (20 g) - 1/4 tsp baking powder . . . Preheat oven to 350F. Mix oil, milk, syrup, vanilla. Whisk together flour, bp, oats. Combine, shape on parchment. Bake 20-23 minutes. . To make the glaze mix 2 tbsp powder sugar and 2 tsp maple syrup. Drizzle 1 heaping tsp of that on the cooled scone. Let it set in the fridge. Pour coffee/tea and GO!

Baked Mug Cake with Chocolate Tahini Sauce - vegan, gf, 225 cal, serves one and one alone ☝️ TGIF. . . One of you asked me how they can cook their healthy mug cake if they don't have a microwave 🤔. . . So a mug cake is a poor woman's muffin 😅 If you have an oven (or toaster oven? air fryer?) and the patience to wait 20 minutes, preheat that oven to 350 while mixing ingredients, pour into a greased oven-safe ramekin and bake! And guess what, it gets even better 😱 Look at that DOME. . . Baked Mug Cake: - 1/2 banana mashed - 2 tbsp almond flour (14 g) - 1 tbsp flax seed meal (7 g) (can sub regular flour) - 1/4 tsp baking powder - 2 tbsp nut milk (30 g) - ciddamon (that's what austen calls it, all we talk about in this home is cinnamon 😅) . . I'll throw an EASY chocolate sauce on this one too: - 1 tsp tahini (5 g) - 1 tsp maple syrup (7 g) - 1/2 tsp cocoa powder - 1/2 tsp or more nut milk (thin to your liking) . . Mix all, bake 20 min at 350F, top with the sauce. Try it and lemme know 🤗 FRIDAY!

Pesto Veggie Pasta - vegan gf, 392 cal, because the feed got too sweet looking again 🤢 but also because bean pasta is the best thing about living in this current century 🌱 That and vaccines. Vaccines are pretty cool. . . Are you guys still going grocery shopping? We do but way less frequently. We also picked a really odd hour to make sure it’s as empty as possible (Tuesday 11 am, you can find us at Arlington Whole Foods if you wanna say hi from 6 feet 🥴) Like I said in my stories, I’m pretty convinced we already had covid. 😬 OK we never got tested so I cannot be 💯 but we were very oddly sick with odd pains and extreme fatigue for weeks (and the 2 year old coughed like once, so it really “fit the bill” IYKWIM) so I dunno, sticking to my theory, but when I go out I keep my distance to protect others. I’m not scared of ya germs, I’m scared for your LIFE. . . I dooo love grocery shopping though, always have, it’s Disneyland for food. So I was thinking hmmm I’m running kinda low on almond flour, maybbbeee Costco soon. Then I heard Boris Johnson’s speech yesterday (who apparently has tested positive now 😬 ). He put it so nicely. Stay put, slow the spread, save lives, be a hero. Yea sure I love Costco, BUT I don’t love it as much as wearing my cape (read pjs) at home and feeling bad ass 🦸‍♀️ Only the essentials from now on until that curve is flatter than a pancake. . . . Easy Pesto Pasta: - 1 tsp oil. - 1 heaping cup any veggies chopped (romanesco and red bell pepper here - if veggies are too hard microwave covered 1-2 minutes with a splash over water first - my easy steaming method of choice). - 1 serving cooked pasta (bean pastas have a metric crap ton of protein). - 2 tbsp pesto (vegan if desired, anyone call this vesto?). . . . Sauté the veggies in oil, add any seasonings, add cooked pasta, 1 tbsp pesto. Sauté a bit more. Serve with 1 tbsp pesto on top because i heart pesto 🤩

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