Flat Belly Diet Lemon Cupcakes With Citrus Icing Recipes

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VEGAN LEMON BUTTERCREAM



Vegan Lemon Buttercream image

I used this to decorate my vegan lemon cupcakes. I got this recipe from Vegan Cupcakes Take Over the World, a very good lil cake book. I decorated my cakes with edible green glitter.

Provided by cakeinmyface

Categories     Dessert

Time 10m

Yield 18 cupcakes

Number Of Ingredients 6

1/4 cup shortening
1/4 cup soy margarine
2 cups icing sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla essence

Steps:

  • In a small bowl cream shortening and margarine together until well mixed.
  • Add the icing sugar in 1/2 cup additions. After each addition add a splash of lemon juice and beat well (this is easiest with hand held mixer). Add vanilla and beat for another 3-5 minutes until you have a smooth creamy and fluffy frosting.
  • Wrap tightly in plastic and refrigerate until needed. Pipe or spread over cakes and refrigerate to set.

Nutrition Facts : Calories 100.8, Fat 5.4, SaturatedFat 1.1, Sodium 34.2, Carbohydrate 13.5, Sugar 13.1

MEDITERRANEAN SALAD-WRAPS(FLAT BELLY DIET RECIPE)



Mediterranean Salad-Wraps(Flat Belly Diet Recipe) image

Posted to help all of those trying to Flat Belly Diet. Haven't tried it yet!Whole grains, healthy proteins, and tummy-trimming MUFAs (monounsaturated fatty acids) transform your favorite sandwiches.

Provided by Heartsong

Categories     Lunch/Snacks

Time 20m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 9

1/2 cup green olive tapenade (MUFA)
2 tablespoons fresh lemon juice (about 1 lemon)
4 cups salad greens (4 oz)
1/2 cup chickpeas, rinsed and drained, canned no-salt-added
1/2 cup roasted red pepper (blotted dry, drained and sliced)
1/4 cucumber, med seedless, halved and thinly sliced (1/2 c)
1/2 small red onion, thinly sliced (1/4 c, or sweet onion)
2 ounces goat cheese, crumbled
4 tortillas (8-inch diameter) or 4 whole-wheat wraps (8-inch diameter)

Steps:

  • 1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
  • 2. Warm wraps or tortillas per package directions.
  • 3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
  • Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.

Nutrition Facts : Calories 328, Fat 10.2, SaturatedFat 4.3, Cholesterol 11.2, Sodium 868.4, Carbohydrate 48, Fiber 4.9, Sugar 3.1, Protein 11.7

LOW-FAT FRITTATA (FLAT BELLY DIET RECIPE)



Low-Fat Frittata (Flat Belly Diet Recipe) image

Low-Fat Frittata with Smoked Salmon and Scallions. Try this quick, healthy meal for brunch or lunch. From Prevention. Posted for safekeeping.

Provided by Heartsong

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 teaspoons extra virgin olive oil
6 scallions, trimmed and chopped (whites and 2-inch of green)
6 large egg whites
4 large eggs
1/4 cup cold water
1/2 teaspoon dried tarragon or 1/2 teaspoon fresh tarragon, finely chopped
1/2 teaspoon salt
2 ounces smoked salmon, thinly sliced, cut into 1/2-inch-wide pieces
3/4 cup tapenade (Black olive, MUFA)

Steps:

  • Preheat oven to 350°F.
  • Heat heavy 8" ovenproof sauté pan over medium heat 1 minute. Add oil and heat 20 seconds. Add scallions and sauté, stirring periodically with spatula, about 2 minutes or until soft.
  • Combine egg whites, eggs, water, tarragon, and salt in medium bowl. Whisk to blend. Season with freshly ground black pepper. Pour mixture into pan and lay salmon on top. Cook, stirring periodically, about 2 minutes or until partially set.
  • Transfer pan to oven and cook 12 to 14 minutes or until firm, golden, and puffed. Remove from oven. Use spatula to release frittata from pan. Gently slide onto warm serving platter, slice, and serve with 2 tablespoons of the tapenade.
  • Make it a Flat Belly Diet Meal.
  • For a well-balanced dish, thaw 1/2 cup of frozen dark sweet cherries (45 calories) and combine with 1 cup of fat-free plain Greek-style yogurt (112 calories). Top with 1/4 cup of toasted whole oats (75 calories).
  • Nutritional Info Per Serving:186 cal, 10 g pro, 1 g carb, 0 g fiber, 15 g fat, 2.5 g sat fat, 143 mg chol, 535 mg sodium.

Nutrition Facts : Calories 96.4, Fat 5.3, SaturatedFat 1.3, Cholesterol 143.3, Sodium 376.5, Carbohydrate 1.7, Fiber 0.4, Sugar 0.8, Protein 9.9

CARROT CAKE CUPCAKES WITH ORANGE ICING (FLAT BELLY DIET RECIPE)



Carrot Cake Cupcakes With Orange Icing (Flat Belly Diet Recipe) image

These cupcakes are delicious. The orange zest frosting makes them look and taste fancier than just any cupcake. I only had baby carrots on hand and it came out fine so i don't think it makes a huge difference in flavor except that they are a bit sweeter.

Provided by lelohligh

Categories     Dessert

Time 50m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 15

1 1/4 cups granulated sugar
3/4 cup canola oil
1/3 cup low-fat buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon salt
2 carrots, grated
1/2 cup golden raisin
1 1/2 cups confectioners' sugar
2 tablespoons orange juice
2 teaspoons grated orange zest

Steps:

  • 1. Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners or do what i did and use heart shaped silicone cupcake cups (they are so cute!).
  • 2.combine sugar, oil, buttermilk, eggs and vanilla extract in a bowl. Combine rest of dry ingredients in a separate bowl then add to oil mixture until smooth. Fold in carrots and raisins.
  • 3. Spoon batter into cups and bake for 20 minutes, or until golden and springy when touched. Cool in pan for 5 minutes, then tranfer to a rack to cool completely.
  • 4. Combine confectioners' sugar, juice and zest in a bowl until smooth. Spread some on each cake and let stand 15 minutes before serving.

Nutrition Facts : Calories 375.8, Fat 14.8, SaturatedFat 1.3, Cholesterol 35.5, Sodium 222, Carbohydrate 58.5, Fiber 1.2, Sugar 40.2, Protein 3.8

LAVENDER LEMON CUPCAKES (WITH ICING)



Lavender Lemon Cupcakes (With Icing) image

I have always loved the smell of Lavender,but had never entertained the thought of cooking with them! When I saw this recipe, I just had to make them. They taste as good as they smell! They are so elegant, and you will think so too. Paired with a nice cup of tea or coffee, they're a sure winner and a favorite of yours for sure.

Provided by FLUFFSTER

Categories     Dessert

Time 54m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup all-purpose white flour
1 1/2 teaspoons dried lavender blossoms, roughly chopped
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cubed, room temperature
3/4 cup granulated sugar
1 large egg, lightly beaten
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup low-fat buttermilk
1 cup loosely packed confectioners' sugar
5 teaspoons lemon juice
1 teaspoon lemon zest
fresh lavender buds (to garnish)

Steps:

  • Directions for the lavender lemon cupcakes:.
  • Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
  • In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
  • Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
  • To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.) Serve right away or store at room temperature in an airtight container for up to 2 days.

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