It’s the end of summer and I’m facing a major crisis. I gained weight and I’m pretty cranky about it.
Can you relate after a fun, belly-filled summer?
I try to make healthier choices when cooking at home but I often indulge while on vacation. This summer I told myself it was okay to celebrate at dinners with friends and eat cheese covered burgers and gulp red beers on the deck. Those summer recipes were so good! I have only myself to blame. Grrr.
So, I’m making a pledge to myself. I will make swaps in recipes at home using low-fat and produce driven ingredients. I just can’t give up dessert. What’s a girl to do? My goal is to use low-fat, no-fat ingredients whenever possible and cut back on my sugar intake.
My Low-Fat Sopapilla Cheesecake Bars with Honey Drizzle contain less sugar than the popular original version, include low-fat crescent rolls, and are layered with low-fat cream cheese. After allowing the baked sopapilla bars to cool, I top them with fat-free Rheddi-wip and warm honey. You’re going to devour them and feel guilt-free doing it too.
Here’s to making healthier choices!
I dare you to make these bars of delicious goodness and tell me what you think after one bite. Use the comment section below to leave me a note. I promise you’ll love every bite of my baked (not fried), low-fat sopapillas.