Derm RF

31 Comments

• 1. Anita Berger  |  December 31, 2011 at 4:32 pm

  I always substitute apple sauce in place of oil when a recipe calls for oil. It’s less calories, seems to add more flavor and moisture and the health benefits from deleting the oil is the best !

• 2. MIracle  |  December 31, 2011 at 4:14 am

  1 can crushed pineapple (do not drain)
  1 4oz. cup fat free strawberry yogourt
  1 pouch pistachio pudding mix
  8 oz. Fat Free Cool Whip

  Mix first 3 ingredients with a spoon. Fold in cool whip. Chill for at least 3 hours and enjoy!
  Simple, easy, fat free & sooooo good!

• 3. Wilma Jeanne Brown  |  December 31, 2011 at 3:54 am

  I love lattes. So, I have to make mine so that it’s almost calorie free. The coffee shops crack up. I tell them I want a non-latte. Sugar Free Dark Chocolate, skim milk, and caffeine free. If I want a Chai, I ask for a Sugar Free Caffeine Free Spice Chai w/skim. That’s my favorite afternoon drink – it just calms me down and makes me mellow. Eating a piece of fruit instead of real sweets is another way to clease my pallete and fulfill my sweet desire.

• 4. Derm RF  |  December 31, 2011 at 3:50 am

  Congratulations to Cathy Rauckis for being our lucky winner this month! Cathy will receive the Rodan + Fields ENHANCEMENTS Mineral Peptides and ANTI-AGE Eye Cloths as a prize. Thank you to everyone for playing.

  Happy New Year!

  Your Derm RF Team

• 5. Angela Rice  |  December 31, 2011 at 12:27 am

  Strawberry Cheesecake Crepes:

  Ready-to-use crêpes make this recipe a snap to put together. Look for them in the produce section of your local market. Costco is carrying them this time of year, too.

  2 1/2 cups sliced strawberries
  2 tablespoons granulated sugar substitute (or 3 packets)
  1/2 cup low-fat cottage cheese
  1/4 cup light tub-style cream cheese
  1 1/2 tablespoons granulated sugar substitute (or 2 packets)
  3/4 light whipped topping, thawed
  8 (9-inch) crêpes
  Powdered sugar, for garnish

  1. Reserve about 8 strawberry slices to use later for garnish. In a small bowl, mix together the remaining strawberries and sweetener.
  2. Place the cottage cheese in the bowl of a food processor or blender and process until smooth.
  3. In a medium bowl, beat the cream cheese and sweetener. Add the cottage cheese and mix well. Gently fold in the whipped topping.

• 6. Susan Smiley  |  December 30, 2011 at 9:54 pm

  Bosc pears, left whole, peeled and poached in red wine for 20 minutes, drain to release excess wine, chill and serve with a hint of shaved chocolate. Yum!!

• 7. Donna Mickel  |  December 30, 2011 at 10:38 am

  I supplement high fiber crackers– whole wheat and skinny cow cheese which provides satiety. That is the key.

• 8. holly jones  |  December 30, 2011 at 6:47 am

  Simple dessert-Hot tea by Yogi with local farmer’s market honey and a touch of fresh lemon. A touch of sweet and a touch of sass! Doesn’t hit the waistline and your skin will love you for it!

• 9. Amy Pitman  |  December 30, 2011 at 5:41 am

  I am gluten intolerant and am not able to eat dairy right now either. My mom is also dairy and gluten free. Luckily I have a family who is supportive of my food allergies. I also have a niece who is allergic to peanuts. This year I made a gluten free, dairy free, and nut free pumpkin pie. For the crust: use allergy free ginger and snickerdoodle cookies, crumble the cookies, and then combine with nut free oil. Bake crust for 6-8 min to set. Make your pumpkin filling and substitute coconut milk for the dairy. Bake pie as normal. Top with coconut whipped cream!

• 10. Lindsey Little  |  December 30, 2011 at 5:30 am

  It’s quick, easy and very tasty!!! All you need are four ingredients… throw them in the food processor and viola!

  -fresh dates
  -unsweetened coconut
  -almond meal or chopped almonds
  -lemon/lemon zest

  Add them all to taste. When finished you can roll and slice into healthy raw cookies, balls, or protein bars. They are full of nutrients, vitamins, and minerals. Enjoy!!!

• 11. Tami Woerl  |  December 30, 2011 at 3:23 am

  My favorite good-for-you ingredient is Chia seeds (available at health food stores or higher end groceries stores – I get them at Wegman’s) I use them in baking, soups, oatmeal, cereal, rice, couscous, quinoa…the seeds expand as they are being digested therefore, making you feel full sooner.

• 12. Jill Kamp  |  December 30, 2011 at 2:31 am

  Frozen Cappuccino Pie recipe
  8 ounces light cream cheese, softened
  21 tablespoons fat-free sweetened condensed milk (14 ounce can)
  6 tablespoons chocolate syrup
  1 tablespoon decaffeinated instant coffee, powder
  1 tablespoon hot water
  1 1/2 cups lite whipped topping
  1 (6 ounce) Hershey’s Chocolate Ready Pie Crust

  Beat cream cheese in a medium bowl with an electric mixer on medium speed until fluffy, about 3 minutes. Add condensed milk and 4 tablespoons of chocolate syrup; beat on low speed until well blended.

  In a separate bowl, dissolve coffee powder in hot water; stir into cream cheese mixture. Fold in whipped topping, pour mixture into crust, cover and freeze overnight.

  For best results, let pie stand in refrigerator for about 15 minutes before serving. Drizzle with remaining 2 tablespoons of chocolate syrup before slicing into 10 pieces.

  Servings: 10 (Weight Watcher Points: 7)

• 13. Loree Hart  |  December 30, 2011 at 1:37 am

  Ricotta cheese with cocoa powder and stevia, or coffee powder and stevia, or grated lemon peel and stevia. Learned it from South Beach and I love it, it works great and added bonus – my kids won’t eat it!

• 14. Lisa Ginn  |  December 30, 2011 at 1:22 am

  Dairy is my skin-emy and it’s surprisingly easy to turn many recipes vegan! Replace milk with soy milk and butter or margarine with earth balance buttery spread or other vegan options. Coconut milk “ice cream” products also replace the real thing very well.

• 15. Pamela Shackelford  |  December 30, 2011 at 12:57 am

  I enjoy snacking on cocoa almonds! I also kick up the water intake to help satisfy hunger! K-Cup flavored coffees are great as well! A large variety to choose from!

• 16. Holly kern  |  December 29, 2011 at 11:58 pm

  For delicious chocolate cupcakes, but a box of low fat or sugar free chocolate cake mix. Mix with one can diet coke. Pour into cupcake tray and bake according to directions. Once baked, remove from oven and let cool. Spread with lowfat or sugar free chocolate or vanilla icing. TO DIE FOR just like our R+F products!

• 17. Karen  |  December 29, 2011 at 9:46 pm

  I make chocolate haystacks using Fiber One cereal instead of asian noodles!

• 18. Jennie Whitson  |  December 29, 2011 at 6:49 pm

  I keep a bag of frozen tropical fruit (from Sam’s) in the freezer. When I get a craving for something sweet, I pour myself a bowl and munch on it, while it is still mostly frozen. Sometimes I sprinkle sliced almonds on top for even extra crunch. Very satisfying!

• 19. rachel goren  |  December 29, 2011 at 5:13 pm

  Using 60% cacao, dark chocolate instead of milk chocolate. Making black bean brownies, which taste absolutely amazing, and have added fiber and protein.

• 20. Cathy Virata  |  December 29, 2011 at 4:41 pm

  One of my favorite substitutes is sugarfree hot chocolate made with coffee instead of water. Top it with fat free whipped topping or not. Sit down and sip. Like cafe mocha heaven!

• 21. Susie Lite  |  December 29, 2011 at 3:50 pm

  When baking, substituting applesauce for all or half the oil called for in a recipe will reduce the fat a calories without affecting the flavor!

• 22. Katie Rubano  |  December 29, 2011 at 3:39 pm

  I use strained fat free Greek yogurt with fresh fruit and a little sweetener or agave topped with a few toasted nuts for a healthy evening snack. Not only does it taste good, but nuts and fruits have anti-oxidants and the yogurt has live active cultures to aid digestion!

• 23. Lindsey  |  December 29, 2011 at 2:49 pm

  Pure pumpkin (like Libby’s) can be substituted for oil into so many baked goods recipes. It’s practically fat-free, low in calories, and makes cakes, cupcakes, and muffins more fluffy, moist, and healthy! And you’ll never notice the difference in taste!

  • 24. Sharon  |  December 29, 2011 at 6:05 pm

    I would love one of your recipes with pumpkin if you can post it! I love pumpkin and have only tasted other’s pies, etc. and would love to take a stab at baking my own this year. Thanks!

    • 25. Wilma Jeanne Brown  |  December 31, 2011 at 3:49 am

      I, too, would love to see how you use pumpkin – it’s a favorite of mine. Pumpkin ice cream is the best – here in MD at a homemade ice cream store. I sure would like to figure out how to make something like that that is not fattening.

• 26. Sharon  |  December 29, 2011 at 2:29 pm

  When I was growing up my marathon-running dad’s favorite dessert was a slice of toasted angel food cake topped with fresh sliced strawberries or peaches and light whipped cream. Absolutely delicious and very low-cal!

• 27. Anita Westlake  |  December 29, 2011 at 2:25 pm

  Baked apples or pears give you the great sweetness without the calories.

• 28. Cathy Rauckis  |  December 29, 2011 at 1:43 pm

  Raw food brownies are the BEST — solves the chocolate craving AND all natural : ). Just use walnuts (great anti-oxidents, omega-3′s and protein), cacao powder, vanilla and pitted dates. Go organic to be even nicer to your body!!! MY FACE CLOTHS AND POWDER have been key to making it through the holidays — fast and effective!

• 29. mary clay  |  December 29, 2011 at 1:21 pm

  i’ve found that drinking lots of water while grazing over the food lets me eat a lot more than if i drink a pop!

• 30. Maria Carvalho  |  December 29, 2011 at 12:59 pm

  1 Container Sugar-free Cool Whip
  2-3 Scoops of Protein Powder
  1 Packet of Jello Pudding Mix, Sugar-free, fat-free
  2 Egg whites
  1 T Vanilla Extract
  Almond Milk, unsweetened (amount depends on creaminess preferred)

  Mix everything in a bowl and place in fridge overnight or freezer for a couple of hours

• 31. Terri Springs  |  December 29, 2011 at 12:55 pm

  Combine low fat cottage cheese, cocoa powder and sugar free raspberry jam in a blender, pour over fresh raspberries (and blueberries if you like) for a delish dessert under 200 calories and get the benefit of the anti oxidants in the berries and calcium from the cottage cheese.