4 Recipes to Satisfy Your Sweet 'n Salty Cravings

4 Recipes to Satisfy Your Sweet + Salty Cravings
Courtesy of Hungry-Girl.com

It’s hard to beat the appeal of a sweet and salty combination. Here are four low-calorie sweet ’n salty recipe favorites.

PB&J Protein Muffins

1/12th of recipe (1 muffin): 110 calories, 1.5g total fat (0.5g sat fat), 233mg sodium, 18.5g carbs, 3.5g fiber, 6.5g sugars, 8.5g protein

Forget boring PB&J sandwiches. These muffins are a must! You’ll love the peanut-buttery base and the sweet surprise in the middle.

  1. Preheat oven to 375F. Line a 12-cup muffin pan with foil baking cups, or spray with nonstick spray.
  2. In a large bowl, combine 3/4 cup whole-wheat flour, 1/4 cup coconut flour, 3/4 cup powdered peanut butter, 1/2 cup vanilla protein powder (with about 100 calories per serving), 2 tablespoons Truvia spoonable calorie-free sweetener, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Mix well.
  3. In a medium-large bowl, combine 1 cup unsweetened applesauce, 3/4 cup fat-free plain Greek yogurt, 1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute, and 1/2 teaspoon vanilla extract. Add 1 cup water and whisk until uniform. Add mixture to the large bowl and stir until uniform. (Batter will be thick.)
  4. Fold 1 cup freeze-dried strawberries into the batter. Evenly distribute into the muffin pan, and smooth out the surfaces. (Cups will be full.)
  5. Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.
  6. Let cool completely, about 10 minutes in the pan and 15 minutes out of the pan.
  1. With a knife or narrow spoon handle, poke a 1/2-inch-wide indentation into the center of each muffin, stopping about 3/4ths of the way through. Add 1/4 cup low-sugar strawberry preserves to a sealable plastic bag; remove air and seal. Snip off a corner, and gently pipe mixture into the holes in the muffins.

Fruity Bacon Chicken Salad

Entire recipe: 294 calories, 8g total fat (1.5g sat fat), 658mg sodium, 23.5g carbs, 5.5g fiber, 15g sugars, 35g protein

Bacon makes everything better! Especially when it’s paired with sweet apple in this salad.

  1. In a small bowl, coat 1/2 cup chopped apple (my favorites are Gala or Fuji) with 1 teaspoon lemon juice.
  2. In a 1-quart wide-mouth mason jar, combine 2 tablespoons light vinaigrette dressing, 1/2 cup halved cherry tomatoes and 1/2 cup chopped cucumber. Top with apple, 4 ounces cooked and chopped skinless chicken breast, 1 tablespoon precooked real crumbled bacon (like the kind by Oscar Mayer), and 3 cups chopped romaine lettuce. Cover and refrigerate.
  3. When you’re ready to eat, give the jar a shake, and flip contents into a medium-large bowl (or eat right from the jar)!

I love perking up my salads with fruit, but that’s only one of many ways I have fun with fruit.

Upside-Down Strawberry Pretzel Pie

1/8th of pie: 117 calories, 2g total fat (1.5g sat fat), 83mg sodium, 26.5g carbs, 3.5g fiber, 10g sugars, 3.5g protein

This dessert is the quintessential sweet ‘n salty treat! With some crunch thrown in for good measure.

  1. Spray a 9” deep-dish pie pan with nonstick spray.
  2. In a blender or food processor, combine 2 tablespoons Truvia spoonable no-calorie sweetener, 3 tablespoons cornstarch, two 1/4-ounce envelopes unflavored gelatin, 2 cups (about 1 pint) sliced strawberries, and 3/4 cup water. Puree until smooth.
  3. Transfer mixture to a nonstick pot. Set heat to high, and bring to a boil.
  4. Reduce heat to low. Cook and stir until it begins to thicken, about 5 minutes.
  5. Remove from heat, and let cool for 10 to 15 minutes, stirring occasionally.
  6. Add 6 cups (about 3 pints) sliced strawberries, and stir to coat. Transfer mixture to the pie pan. (It will be very full!) Let cool completely, 10 to 15 more minutes.
  7. Refrigerate until firm and chilled, at least 4 hours.
  8. Just before serving, sprinkle 1 cup crushed pretzel sticks and top with 1 cup natural light whipped topping (like Skinny Truwhip or So Delicious Dairy Free CocoWhip! Light).

If you love berries, you can make more delicious recipes featuring the nutrient-packed fruits!

Maple Bacon Pancake Poppers

1/6th of recipe (4 poppers): 123 calories, 3.5g total fat (1g sat fat), 372mg sodium, 16.5g carbs, 1.5g fiber, 0.5g sugars, 5g protein

Bacon’s so nice, I had to include it twice! This time, it’s paired with sweet maple flavor.

  1. Preheat oven to 350F. Spray a 24-cup mini muffin pan with nonstick spray.
  2. Cook 3 slices of center-cut or turkey bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
  3. In a large bowl, mix 1/2 cup whole-wheat flour, 1/2 cup all-purpose flour, 3 packets no-calorie sweetener (like Truvia), 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt.
  4. In a medium microwave-safe bowl, microwave 2 tablespoons light whipped butter (or light buttery spread) for 15 seconds, or until melted. Add 3/4 cup unsweetened vanilla almond milk, 1/4 cup (about 2 large) egg whites (or fat-free liquid egg substitute), 1 1/2 teaspoons vanilla extract, and 1 teaspoon. maple extract. Mix until smooth and uniform.
  5. Add mixture in the medium bowl to the large bowl. Mix until uniform.
  6. Evenly distribute batter into the cups of the muffin pan, and smooth out the tops.
  7. Chop or crumble bacon, and sprinkle over batter. Lightly press to adhere.
  1. Bake until a toothpick inserted into the center of a popper comes out clean, 10 to 12 minutes.

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