Category Archives: Pts Plus: 1

Clean Eating Chocolate Cup Cake with Chocolate Icing

This is a clean eating chocolate cake recipe I have been playing around with the last few weeks. My inspiration for this cake came from Ellie Krieger’s moist mocha cake recipe, I made it earlier this month (minus the coffee) and we absolutely loved it. But I wanted to raise the nutrition bar with this recipe and kicked it up a notch with the ingredients to make them more wholesome. I used  honey, pasteurized honey for the cake and then for the frosting I used raw honey for it’s health benefits (the CDC recommends children under the age of 12 months not consume raw honey since it may contain botulism spores). You could use agave nectar but I ran out and used what I had on hand.

I made this cake for my son’s 10th birthday celebration (see football cake below) but didn’t add eggs because one of my nephews has an egg allergy. Overall my kids, my nephews, and my family loved it too.

My kids requested this cake the other day, they wanted me to pack it in their school lunch for dessert. I baked them little cupcakes with the clean eating chocolate frosting and embellished it with a heart-shaped banana slice on top of the cup cakes to remind them of how much I love them, plus this would make a  perfect Valentine’s Day treat! 

My son's 10th birthday cake!

Clean Eating Chocolate Cupcakes  without the frosting~ inspired by Ellie Krieger
Servings: 12/Serving size: 1 cupcake or 1/12 of cake
Weight Watcher points plus: 5
Calories: 155/protein: 5 g/fat: 7 g/carbs: 24 g/ fiber: 3 g
Dry Ingredients:
1.5 c. whole wheat pastry flour or white wheat fl our (regular ww flour makes a tougher, dense and dry cake)
1/2 c. dark cocoa powder
1 tsp baking soda
1 tsp baking powder
1/4 tsp kosher salt
1 tsp ground cinnamon
Wet Ingredients:
1.5 c. Greek low-fat yogurt or regular yogurt
1.5 c. unsweetened apple sauce (banana puree and pumpkin puree taste great too)
2 Tbsp organic unsalted butter, melted
4 Tbsp grapeseed oil
2 egg whites (tastes great without eggs for food allergy sensitive person)
1 ounce of good quality dark chocolate ~ 60% or more cocoa (melted, in microwave or double broiler)
1 tsp vanilla extract
1/2 c. agave nectar
optional: 2 – 4 Tbsp water to thin out batter if too thick
12 cup cake liners for cupcakes or one 13 x 9 baking pan for sheet cake. I used a ceramic bowl that happened to be in the shape of a football.
1. Pre-heat the oven to 350 degrees. If baking cupcakes, line the cupcake liners in muffin tin, lightly spray with vegetable oil. If using a baking pan, lightly spray pan so batter will not stick.
2.In a small mixing bowl, add all the dry ingredients and stir well until blended well; set aside.
3. In a medium mixing bowl, add all the wet ingredients, mix well until combined.
4. Whisk the dry ingredients into the wet ingredient in thirds. This makes it easier to blend well. You can whisk by hand or use a handheld blender, just don’t over mix or you’ll have a dense dry cake with pockets of air. The batter should look like fudge pudding,  if it’s too thick add a bit more puree or add some water to thin it out, try small amounts at a time like 2 tablespoons at a time.
5. Evenly pour batter into muffin lined tins, bake in the oven for about 18-20 minutes. I like to use a toothpick or butter knife to insert in the middle of cake to see if it comes out clean. When ready, place the cupcakes or cakes out of the oven, to cool before icing. My kids loved them plain without the icing.
Frosting ~inspired by Clean and Delicious with Dani Spies and Elana’s Pantry
Servings: 12 Serving Size: 1/2 tablespoon
Weight Watcher points plus: 1
Calories: 50/protein: 1 g/fat: 2 g/ carbs: 7.5 g/fiber: 1 g 
1/2 c. dark cocoa powder
pinch of cinnamon
3- 4 Tbsp honey (agave nectar) ~ I used raw honey*
1/2 tsp vanilla extract
2 Tbsp grapeseed oil
*side note: Do not give raw honey to children under the age of one year’s old, because it may contain botulism spores.
Honey has a thicker consistency than agave nectar, especially raw honey, so I had to add some liquid to thin it out.  I used water, about 0.5 to 1 Tbsp water at a time to get the frosting consistency that I liked. You can use a splash of milk, soy, coconut, or rice milk, etc. in place of the water. Also honey is much sweeter than agave, next time I’ll use agave nectar.
1. Mix ingredients together in a bowl, whisk until blended and smooth. Since I used honey, I added about 1.5 to 2 tablespoons of water, but you may have to play around with it.
2. When the cupcakes or cake is cooled frost! Enjoy!
* for the vanilla frosting on the football cake,  I used  Cherrybrook Kitchen vanilla frosting mix.
Updated: June 16, 2012
Some Tips on the Cake to improve the texture:
  • If you are new to using whole wheat flour in your baked goods, I suggest starting with  1 part ww flour and 2 parts all purpose flour. Whole wheat flour has more protein than all purpose flour, which means it will result in a more chewier texture. 
  •  I made a mistake when I originally posted this recipe, I changed it to 4 Tbsp of grapeseed oil instead of 2 Tbsp.  
  • If the batter is still too thick (from using whole wheat flour)  add more oil or sugar but if you are wanting to keep it on the lighter side, add more applesauce to thin the batter out or water.

Mango-Peach Daiquiri Popsicles {Adult and Kid version}


Okay I have another daiquiri popsicle post! Sorry about that, my husband and I had way too much fun last Friday night making banana daiquiri’s that we ended up experimenting with other fresh fruit flavors! :) It was definitely Happy Hour at my house Friday night! :) I’m totally lovin’ this new Katy Perry song, the music video is hilarious! Enjoy!

I originaly made these for my cousins party over 4th of July weekend but because the heat index was in the 100’s, there was no way these popsicle’s were going to stay frozen for the one hour drive.

Anyhow, since I made a few batches I shared them with my neighbor the other day. She posted on facebook that she wanted the recipe, and then before you know it, everyone else wanted to know how I made them. They a bit similar to my husband’s version but I made some changes and added brown sugar. Anyhow, I thought it would be easiest to post them on my site so now you all can make them! :)

Oh, one more thing! These taste awesome with my mojito shrimp kabobs

Mango-Peach Daiquiri Popsicle’s~Lisa’s recipe
Servings: 10/Serving Size: 2 ounces /
Weight Watcher pts: 1/Points Plus:1
Calories: 51/Protein: 0 g/Fat: 0 g/Carbs: 8 g/Fiber:  1 g


  • 3 cups fruit – half mango and half peaches can use fresh or frozen
  • 6 Tbsp light Rum, such as Captain Morgan Silver Spiced Rum or even the cheap stuff will work too
  • 3 Tbsp fresh squeezed lime juice – a juice of one small lime
  • 2 Tbsp sugar (I haven’t tried it with honey or agave nectar when frozen with alcohol)
  • a few mint leaves I used about five – (if you look carefully you can see that the Japanese bettle has been attacking my garden! Don’t worry I didn’t use the eaten ones!)
1.  Place the mint leaves a glass, add sugar and lime juice. Gently muddle the mint leaves. Click here on how to muddle mint or herbs.
2.  Next add the rum and let it sit for a few minutes. Pick out the mint leaves, unless you want to blend it up.
3.  Pour the rum-mint mixture into a blender, add mangoes and peaches, blend well.
4. My batch made about 20 ounces when blended, again I poured them into small dixie cups. Each cup had about 2 ounces, which gave me about 10 popsicle’s.
5. Storevthem in the freezer. Insert popsicle sticks into each dixie cup about a couple of hours after freezing. Let it freeze for at least 24 hours.
Note: alcohol and sugar lower the freezing point of frozen desserts. Click here for some tips on freezing alcohol. Play around with the sugar, add more or less as it too will have an effect on texture, ice crystal formation, and freezing properties. Another thing to keep in mind, the water content in fruit varies and that can have an effect on freezing time.
For the kiddie version: just omit rum add peach or mango nectar or a fruit flavored tea works well too! If your kids like mint, you can muddle the mint leaves and sugar too or just skip that step all together. Pour into dixie cups or cute popsicle molds! Store them in your freezer until they are frozen and ready to eat! :) 
We also made:
Strawberry Daiquiri popsicles- same recipe but used about 3 cups fresh strawberries. And 6 Tablespoons of liquir. I added 2 Tbsp of white sugar and muddled it with mint leaves. I followed the same process as above.
This was my first batch and I added about 1/4 cup or 4 Tbsp of sugar. I think the additon of too much sugar made it difficult for these to freeze. Remember alcohol and sugar lower’s the freezing point. My second batch I used only 2 Tbsp of sugar and they turned out much better. I guess what I’m trying to say is that you have to experiment to get the right consitency with these alcoholic popsicles. Good luck!