Skinny No Bake Cheesecake

July 9, 2023 Amanda Plott

I don’t know about anywhere else, but this week it is hot Hot HOT here in Austin, Texas. We’re talking triple digits as far as the eye can see. This means that my oven (and sometimes even my stove) are on lockdown. This means almost nothing is baked. The oven isn’t turned on for any reason.

That leads us into no heat and no bake recipes for the majority of our meals, snacks, and desserts. That’s where this Skinny No Bake Cheesecake. I’ve made a traditional style of cheese cake. I’ve made a dip version. I’ve even made one in the instant pot. Now? It’s time for a no bake cheesecake!…

Fruit Cocktail Cake (3 Ingredient)

June 18, 2023 Amanda Plott

I’m all about simplifying recipes without compromising taste. That's why I’m excited to introduce our three-ingredient fruit cocktail cake, a delightful treat that is as delicious as it is effortless to make. By combining a can of fruit cocktail, a box of yellow cake mix, and eggs, you can create a moist and flavorful cake that is perfect for any occasion.

The best part is that this cake is made without any oil or butter added, which means that it’s bit more healthy than it would be otherwise. I decided to go with a bundt pan and to avoid any frosting just because it wasn’t really needed here…

Healthy Blender Brownies

May 28, 2023 Amanda Plott

I’ve made healthy brownies in the past, but never quite like this. These Healthy Blender Brownies take it to the next level with all the ingredients easily being tossed into a blender and purred down into a smooth batter that you then bake and enjoy. Yep. That’s it. No bowl required for this one. Just a blender (or food processor) and the baking dish.

I used quick oats in mine, but I think regular old-fashioned oats would work just as well in these brownies. They bake up into a light brownie that’s just fudge enough for my liking without being overly wet or dense. I find that the more cakey brownies tend to be better for brownie sundaes anyway since they can soak up the ice cream goodness…

Wild Berry Pop Tart Bars

May 7, 2023 Amanda Plott

I don’t know about you, but I grew up eating pop tarts. One of my favorite flavors has always been wild berry. So when I decided to turn them into cookie bars, I knew I was going to have to do them in a bright and colorful wild berry version. I started these bars off with a sugar cookie style dough, and being as it’s a take on pop tarts, I wanted to make them a sandwich style of cookie bar.

So the mixed berry jam is sandwiched in between two layers of sugar cookie like dough and then all topped off with a bright and colorful frosting that’s made to look like the original variation of the wild berry pop tarts…

Peanut Butter Banana Muffins (Flourless!)

April 2, 2023 Amanda Plott

Did you know that you can make muffins without flour of any kind? Yep! It’s completely possible. These magic Peanut Butter Banana Muffins are made entirely without flour of any sort. And yet they still come out as if they were any other standard muffin. Crazy right? Peanut butter (or any nut butter), eggs, and banana are the main ingredients here to make these things work.

Basically, you whip it all up together in a blender and then fold in the chocolate chips. Bake them and you’re done. It’s just that simple and no one will ever guess that they’re gluten free because some how or another they still come out light and as fluffy as any other muffin out there…

PB&J Rice Cake

March 18, 2023 Amanda Plott

Peanut butter and jelly at it’s snacking finest with this PB&J Rice Cake! I found these fun rice cakes recently that are shaped and textured a bit differently than the old school ones so I picked a few of the strawberry flavored ones up. But then it’s - what to do with them. Well, when I think strawberries, I tend to think of strawberry jam. And when I think of strawberry jam, I think of PB&Js!

This PB&J Rice Cake is a fun take on a PB&J that is lighter and pretty filling too. It would be great as an afternoon or after school snack, or even as a part of a light lunch! So, it starts out with a strawberry rice cake on the bottom which is covered with some peanut butter and then topped off with fresh strawberries, peanuts, and some strawberry jam too…

Recent Forkable Bites

Tex-mex Tortilla Breakfast Bake

If breakfast had a fiesta, this Tex-Mex Tortilla Breakfast Bake would be the life of the party. It’s cheesy, bright with salsa, and full of Tex-Mex flavors—yet uses smart swaps so it’s lighter and still utterly satisfying. Think of it as nachos-turned-breakfast-casserole: layers of tortilla base, eggs, veggies, black beans, and just enough melty cheese to keep things comforting without sending your health goals running for cover…

Passion Fruit Filled Upside-Down Cheesecake (No Bake)

If your dessert game needs a tropical mic drop, meet the Passion Fruit Filled Upside-Down Cheesecake. It’s the best kind of culinary contradiction: bright, tangy passion fruit tucked into a creamy, lighter-than-it-looks cheesecake sitting below a crumbly cookie base. It’s sweet, tart, slightly exotic, and perfectly guilt-free when you use a few smart swaps. Yes, you can have cheesecake and feel like you did something good for your future self…

German Pancake "Dutch Baby"

If you grew up thinking pancakes were just flat cakey discs drowned in syrup, German pancakes (also called Dutch babies) are here to re-educate your brunch brain. These dramatic oven-baked beauties puff up like savory soufflés, then collapse into golden, creased pools of custardy goodness. They’re loud, theatrical, and oddly wholesome — the perfect plate to start a weekend with a little flair and a lot less guilt…

Black Bean Street Corn Tacos

Street corn and tacos: two food-world celebrities that, when teamed up, create a headline-making flavor duet. Add black beans—protein-packed, wallet-friendly, and endlessly comforting—and you’ve got a weeknight superstar that’s healthy, colorful, and obnoxiously easy to make. These Black Bean Street Corn Tacos bring together charred corn, smoky spices, creamy jalapeño sauce, and hearty black beans for a taco that hits every note: tasty, creamy, bright, and slightly rebellious…

French Vanilla Upside-Down Cheesecake

If you love the idea of classic French vanilla but want something a little unexpected, meet the French Vanilla Upside-Down Cheesecake — a playful flip on an indulgent favorite that keeps the texture silky and the flavor bright without dragging you into full dessert regret. This recipe flips the script with a golden french vanilla filling inside a light, creamy cheesecake so when you flip it, you get a crunchy crown of cookie and a tender, cloud-like cheesecake underneath. It’s fancy enough for guests but easy enough for a weeknight celebration.

Why French vanilla? French vanilla is all about the custard-forward flavor. In this cheesecake, that custardy depth and a crispy crunchy cookie crust shell is just perfect. The result is familiar and elegant — like dessert wearing a beret.

Veggie Wrap with Peanut Sauce

Bright, crunchy, and ridiculously satisfying — this Veggie Wrap with Peanut Sauce is my go-to when I want lunch that feels indulgent but doesn’t leave me sluggish. Think crisp raw veggies, tender marinated mushrooms (or tofu), fresh herbs, and a creamy, tangy peanut sauce wrapped up in a whole-grain tortilla or rice paper. It’s fresh, protein-packed, and perfect for meal prep. Best part: the peanut sauce doubles as a dip for snack carrots, because nobody should deny themselves that level of deliciousness.

Why you’ll love it

Fresh and crunchy textures with a creamy, savory sauce.
Flexible — easily vegan, gluten-free, or low-carb.
Quick to assemble, great for lunches, picnics, or a light dinner.
Balances fiber, healthy fats, and plant protein for a filling meal without heaviness…

Upside Down Blueberry Filled Cheesecake (No Bake)

If cheesecake could wear a pair of comfy sneakers and a party hat, this would be it. Meet the Upside Down No-Bake Blueberry-Filled Cheesecake: a glossy, jewel-toned blueberry layer that INSIDE of a pillowy, tangy no-bake cheesecake, all cradled by a lightly sweet, cookie-forward crust.

It looks fancy. It tastes like summer. It requires zero oven time and minimal effort. Translation: perfect for heat waves, last-minute company, or when you want dessert that’s both impressive and unapologetically easy…

Skinny Caramel Banana Pudding No Bake Cheesecake

If banana pudding and cheesecake had a love child it would be this: silky, banana-forward, and just sweet enough to satisfy a dessert craving without sending you spiraling into sugar regret. This Skinny Caramel Banana Pudding No-Bake Cheesecake keeps all the cozy, nostalgic flavors—banana pudding, creamy cheesecake, and a touch of caramel—while trimming calories and ditching heavy baking. It’s perfect for hot days, last-minute gatherings, or whenever you want dessert that feels indulgent but behaves itself…

Chimichurri

Chimichurri: bright, herby, slightly spicy — and a total game-changer for everything from grilled steak to roasted veggies. If you’ve ever had a bite of anything sauced in Argentina or Uruguay, you probably met this vibrant green condiment: an herb-forward sauce that’s equal parts punchy and versatile. Here’s everything you need to know to make a fresh, health-conscious chimichurri that tastes like it belongs at a backyard grill party — without the guilt…

Hawachae

If you're hunting for a drink that’s fruity, fun, and somehow both festive and entirely guilt-free, say hello to hwachae. This Korean fruit punch is like summer in a shallow bowl: colorful, bubbly, and built for sharing. Think of it as a fruit salad you sip—refreshing, lightly sweet, and endlessly adaptable. Perfect for warm afternoons, brunches, or whenever you want something more exciting than plain water but less indulgent than a soda cocktail…

Miso Caesar Dressing

The tangy, umami-packed upgrade that your salad has been waiting for!

If you love the bold, savory comfort of classic Caesar dressing but want something lighter, brighter, and just a smidge more interesting, say hello to miso Caesar dressing. It keeps everything you adore about a Caesar—creamy texture, salty tang, garlicky bite—then swaps in miso for depth, and ties it all together with citrus brightness. It’s umami-forward, slightly funky in the best way, and totally guilt-free. Also: it makes kale feel like a party guest instead of a punishment…

Strawberry Shortcake Overnight Oats

If you love the nostalgic bliss of strawberry shortcake ice cream bars but want a breakfast that’s fast, healthy, and won’t require a spatula duel at 7 a.m., meet Strawberry Shortcake Overnight Oats. This guilt-free spin captures the flavors you love — sweet strawberries, fluffy strawberry and vanilla oat vibes, and a few topping options— but in a nutrient-packed, make-ahead jar. It’s breakfast that feels like dessert and behaves like a responsible adult…

Strawberry Vinaigrette

Salads deserve better than boring dressing. Enter strawberry vinaigrette — a sweet-tart, blush-pink dressing that makes greens sing, fruits dance, and even roasted veggies look forward to showtime. It’s the kind of dressing that tricks your brain into thinking you’re indulging, while your body high-fives you for picking something wholesome. I’ve taken the classic fruit vinaigrette, given it a Skinny Fork twist, and kept it guilt-free without sacrificing flavor…

Breakfast Tomato Eggs

Tomato + eggs = morning magic. This humble combo is a breakfast staple around the world — from shakshuka to Chinese tomato-and-egg stir-fry — and for good reason. It’s fast, comforting, and jam-packed with flavor and nutrition. Think vibrant tomatoes, silky eggs, and a few tricks to boost protein and fiber while keeping things bright and fresh…

Tomato Salad

There’s something about a great tomato salad that makes summer feel like it lasts forever. Ripe tomatoes are the literal embodiment of sunny days—vibrant color, juicy sweetness, and a little tartness that wakes up the tastebuds. But tomato salad isn’t just a summer fling; with the right ingredients and a few health-conscious swaps, it becomes an everyday side, a light main, or a refreshing starter that fits into a wholesome lifestyle…

Cornbread Biscuits

Cornbread and biscuits walk into a kitchen and, naturally, fall in love. What comes out of that unlikely romance is the Cornbread Biscuit: a hybrid that captures the flaky layers of a classic biscuit with the slightly sweet, golden crumb of cornbread. It’s perfect beside a bowl of chili, smeared with honey butter at brunch, or crumbled over a hearty salad. Best part? You can make them lighter without sacrificing texture or flavor. Here’s how to make Cornbread Biscuits that taste indulgent and behave like they’re good for you…

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