The Ideal Weigh, Inc.

Desserts

Healthy Christmas Cookies with Icing

Stage: 1
Prep time: 10 mins
Cook time: 14 mins
Serves: 2

Cookies
1 SSG Crispy Cinnamon Bar
1 SSG Homestyle Pancake Mix packet
1 packet stevia
¼ tsp ground cinnamon
¼ cup egg whites
⅛ tsp pure vanilla extract
1 tsp olive oil
Icing
2 tbsp Walden Farms Marshmallow Dip
1 tbsp Walden Farms Syrup, any flavor

You don’t have to miss out on your favorite holiday traditions while maintaining your weight! Whip up these easy-to-make, healthy Christmas cookies and satisfy that sweet tooth without sabotaging your progress!

Instructions
To make the cookies:
Preheat the oven to 350°F.
Line a baking sheet with parchment paper and spray lightly with cooking spray. Set aside.
Place the Cinnamon Crispy Bar in a food processor or blender and process until large crumbs form, a little smaller than pieces of granola.
Place in a small bowl along with the Homestyle Pancake mix, stevia, and cinnamon. Stir to combine.
Add the egg whites, vanilla, and olive oil. Stir until fully incorporated.
Drop tablespoonfuls of dough onto the prepared baking sheet, leaving space between each.
Bake 12-14 minutes or until edges are lightly browned and centers are just set. Cool completely.
To make the icing:
In a small bowl, stir together the Marshmallow Dip with the syrup of your choice until well blended.
Drizzle icing over the cooked cookies. Enjoy!
SSG Notes
Divide the total number of cookies made by 2 (for 2 servings). Each serving is a one-a-day meal.
Feel free to get creative and use holiday-inspired cookie cutters to make these healthy Christmas cookies even more on point for the holidays!

Chocolate Salted Caramel Mousse

Stage: 1
Prep time: 5 mins
Cook time: 15 mins
Serves: 2

Mousse
2 SSG Chocolate Salted Caramel Pudding & Shake Mix packets
16 oz silken tofu
1 tsp Walden Farms Pancake Syrup
Topping
2 tsp Walden Farms Marshmallow Dip
1 egg white
Instructions
To make the mousse:
In a medium bowl, add 2 packets of SSG Chocolate Salted Caramel Pudding & Shake mix, 1 brick (16 oz) of silken tofu, and 2 tsp of Walden Farms Pancake Syrup.
Using a hand mixer, blend all ingredients until smooth and creamy.
To make the topping:
In a bowl, whip Walden Farms Marshmallow Dip and 1 egg white until creamy.
SSG Notes
SSG meals: 2 | Daily protein: 1 oz | per serving

Quick & Bright Blueberry Rhubarb Muffins

Stage: 1
Prep time: 15 mins
Cook time: 25 mins
Serves: 2

Muffins
1 SSG Blueberry Pancake Mix packet
1 SSG Apple & Cinnamon Oatmeal packet
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
1 egg
2 tbsp Walden Farms Blueberry Fruit Spread, heated
2 tsp grapeseed oil
½ cup rhubarb, finely diced

These quick-and-easy blueberry rhubarb muffins are the perfect mix of tart and sweet. They’re tender with just a hint of acidity from the rhubarb. Serve these blueberry rhubarb muffins warm from the oven for an irresistible treat. You’ll never miss store-bought muffins again!

Instructions
To make the muffins:
Preheat the oven to 350°F.
In a medium-sized bowl combine both of the SSG mixes, baking powder, baking soda, and cinnamon. Mix well. Set aside.
In a small bowl mix the egg, Walden Farms fruit spread, grape seed oil, and rhubarb.
Mix the wet ingredients into the dry ingredients to form the batter. Let sit for about 10 minutes for the blueberries to hydrate.
Spoon into a lined mini-muffin tin.
Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the center.
Allow the muffins to cool for a few minutes, then remove them from the muffin tin. Enjoy warm or place them on the cooling rack to finish cooling.
SSG Notes
SSG meals: 1 | Veggies: ¼ | Daily oil: ⅓ | Extras: 1 | per serving
You can also use Walden Farms Blueberry Syrup in place of the fruit spread. Drizzle with an additional serving of Walden Farms toppings when cooled – this will add 1 more serving of Extras. Their Marshmallow Dessert Dip is a tasty option!
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