Satisfy your Sweet Tooth with These Delicious Treats!

Do you want to satisfy your sweet tooth without sacrificing your diet? Well don’t fret because I have a few sweet recipes that are waist sensitive. Indulge in a few of your favorite ingredients that are perfect after any meal or just a simple afternoon snack. Show how you can eat well while still keeping a balanced diet. Check out these delicious treats now and start getting your fix!



Lemon-Scented Blueberry Cupcakes


1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided

10 tablespoons granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/4 cup butter, melted

1 large egg

1/2 cup low-fat buttermilk

1/2 cup 2% reduced-fat milk

1 teaspoon grated lemon rind

3/4 cup fresh or frozen blueberries, thawed


1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

2 tablespoons butter, softened

1 teaspoon grated lemon rind

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups powdered sugar, sifted

2 teaspoons fresh lemon juice

Fresh blueberries (optional)


Preheat oven to 350°.

Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.


No-Bake Fresh Strawberry Pie
25 chocolate wafers (Nabisco’s Famous Chocolate Wafers)
3 ounces bittersweet chocolate, finely chopped
2 teaspoons canola oil
Cooking spray
6 ounces 1/3-less-fat cream cheese, softened
1/3 cup powdered sugar
3/4 teaspoon vanilla extract
2 cups frozen fat-free whipped topping, thawed
2 tablespoons seedless strawberry fruit spread
1 tablespoon Chambord (raspberry-flavored liqueur)
1/2 teaspoon fresh lemon juice
1 pound small strawberries, hulled and cut in half

1. Place chocolate wafers in a food processor, and process until finely ground. Place the chopped chocolate in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until chocolate melts, stirring every 15 seconds. Add melted chocolate and oil to processor; process until well combined. Gently press the mixture into bottom and up sides of a 9-inch pie plate or removable-bottom tart pan coated with cooking spray. Place in freezer 15 minutes or until set.
2. Place cream cheese, sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until smooth. Fold in whipped topping. Carefully spread over bottom of crust. Place fruit spread in a large microwave-safe bowl; microwave at HIGH 10 seconds or until softened. Add Chambord and juice; stir with a whisk until smooth. Add berry halves; toss to combine. Arrange berry halves over pie. Chill for 30 minutes before serving.

3 Ingredient Lemon Cake | Our Lady of Second Helpings

3 Ingredient Lemon Cake
1 box (18.25 oz.) Pillsbury Moist Supreme Lemon Cake Mix (box contents only)
1 can (20 oz.) crushed pineapple in 100% pineapple juice
6 oz. (approximately 3/4 cup) Chobani non-fat Greek yogurt – lemon flavor


Preheat oven to 350 degrees, prepare a 13×9 baking pan with non-stick spray or line with parchment paper.

In a large mixing bowl combine all three ingredients making sure to mix thoroughly eliminating any pockets of dry cake mix. The batter will be thick.

When fully combined, pour the batter into the prepared baking pan. Bake in the preheated oven for 35 – 40 minutes until a tooth pick or cake probe can be inserted and removed cleanly.

Cool completely before serving. Cake will be moist and slightly sticky, clean knife after each cut to prevent the cake from tearing.

pb cups


For the peanut butter bottoms
3/4 cups organic peanut butter
1 tablespoon organic grade b maple syrup
2 tablespoons organic coconut oil (melted/liquid)

For the chocolate topping
1/4 cup organic raw cacao powder
1 tablespoon organic grade b maple syrup
1/4 cup organic coconut oil (melted/liquid)


For the peanut butter bottoms

Step 1 Combine the peanut butter, maple syrup and liquid coconut oil (melt if needed) in a medium size bowl and stir until well combined.

Drop a spoonful at a time into silicone muffin cups until they are approximately 1/2 full.

Put them into the freezer for at least 15 minutes or until hardened.
For the chocolate topping
Step 2 Combine the raw cacao, maple syrup and liquid coconut oil (melt if needed) in a medium size bowl and stir until well combined.

Drop a spoonful at a time on top of the frozen/hardened peanut butter in the silicone muffin cups.

Put them into the freezer for at least 15 minutes or until hardened.
Step 3 Keep in the freezer until served because they will melt and lose their shape at room temperature if the coconut oil begins to melt.



Berry oat crumble


1 1/2 cups frozen mixed berries (I used raspberries, blackberries, blueberries and strawberries)

2 Tbsp sugar
1 1/2 tsp lemon juice or lime juice
1/3 cup flour
1/4 cup (packed) brown sugar
2 Tbsp butter, cut into small pieces
1/2 tsp ground cinnamon
1/4 cup old-fashioned oats (not quick-cooking)
Ice cream, to serve

Preheat oven to 375 degrees. Adjust oven rack to upper third. Toss berries with sugar, citrus juice, and 1 tsp. flour. Place into a small oven-safe bowl.
In medium bowl, mix remaining flour, brown sugar, butter, cinnamon, and oats with fingers until crumbly. Sprinkle topping over berries.
Bake 30–35 minutes until fruit is bubbly and top is browned. Serve warm with ice cream.


Last-Minute Tropical Sherbet
1 (12-ounce) package frozen mango chunks (about 2 1/2 cups)
1 cup frozen pineapple chunks
1 (6-ounce) carton lemon low-fat yogurt (such as Yoplait Lemon Burst)
1 teaspoon grated lime rind

1. Remove mango and pineapple from freezer; let stand at room temperature 10 minutes. Combine mango, pineapple, yogurt, and rind in a food processor; process until smooth. Serve immediately (for soft-serve texture) or freeze in an airtight container for 1 hour 30 minutes (for firmer texture).

Enjoy these array of treats that are sure to satisfy your taste buds! For more ideas visit , , , and Don’t forget to comment and tell us what you think!


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