Healthy Cinnamon Roll Scones

“I received free samples of SPLENDA® Naturals Sugar & Stevia Blend mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by SPLENDA® Sweeteners and am eligible to win prizes associated with the contest. I was not compensated for my time.”

I love trying out new products that have a health bonus and being NATURAL.  My favorite part about this natural sweetener is that it’s all natural! Most low-calorie sweeteners are artificial and have a horrible aftertaste.

Here are some facts about this all natural sweetener:

-SPLENDA® Naturals Sugar & Stevia Sweetener Blend is made with only Stevia cane sugar and stevia leaf extract

-SPLENDA® Naturals Sugar & Stevia Blend gets its unique sweetness from Reb D, one of the tastiest parts of the stevia leaf

-A 1/2  teaspoon of SPLENDA® Sugar & Stevia Sweetener Blend gives you the same amount of sweetness as a full teaspoon of traditional sugar

-It’s made from only 2 non-GMO ingredients: stevia + cane sugar

-It is versatile- It can be used anywhere you would use sugar

-Has 50% fewer calories than sugar

-There is NO artificial ingredients or added flavors

Healthy Cinnamon Roll Scones

Healthy Cinnamon Roll Scones

What do you get when a cinnamon roll and a scone get combined with a healthy twist? This healthy treat!


1 ½ cups whole wheat flour

2 tsp ground cinnamon

1 ½ tsp. baking powder

1/4 cup salted butter, cold and cubed

½ cup; nonfat Greek yogurt, Vanilla or Plain flavored

1 tsp. vanilla extract

2 Tbsp. milk

1 egg

1/3 cup Splenda® Naturals Sugar & Stevia Blend

For the glaze:

1/4 cup reduced fat cream cheese; softened

1/4 cup Splenda® Naturals Sugar & Stevia Blend

2 Tbsp. whole milk

1/2 tsp. vanilla extract


  1. Preheat the oven to 375 degrees F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. With a stand mixer, mix together the whole wheat flour, baking powder, cinnamon, and salt. Cut in the butter in cubes and add to the mixture- the mixture will resemble fine crumbs. Stir in the Greek yogurt, vanilla, milk, egg, and Splenda® Naturals Sugar & Stevia Blend.The dough will be light and it will form into a ball.
  3. Transfer the dough to the prepared baking sheet, and shape into a ¾” tall circle using a spatula. Slice the circle into 8 triangular segments with a sharp knife. Bake for 15-18 minutes, or until the tops are lightly golden. Transfer on a cooling rack and let cool completely.
  4. In the meantime, you can make the drizzle! Stir together the cream cheese, milk, and Splenda® Naturals Sugar & Stevia Blend in a small bowl. If you want a thinner glaze, add more milk. Mix until the glaze is lump-free and smooth. Transfer the glaze mixture to a zip-topped bag, and cut off a tiny piece of one corner. Drizzle the top of each scone and enjoy this healthful treat!

If I were to splurge on one thing from Starbucks it would be on one of their tasty scones I always look at when I’m standing in line or a cinnamon bun. I remember way back in the day before I really even knew what calories were, I would order a scone occasionally when I went to Starbucks. I mean, who wouldn’t love a buttery pastry loaded with sugar- am I right? I often browse through Pinterest when I can on my phone throughout the day. Tons and tons of tasty treats overflow through my Pinterest feed and I’m also so tempted to make everything I see. When I received the this free sample of SPLENDA® Naturals Sugar & Stevia Blend I knew I wanted to make a healthy version of one of my favorite treats.  Breakfast scones always sound like a good idea. This time I made them with a healthy twist! These cinnamon roll scone treats are made with SPLENDA® Naturals Sugar & Stevia Blend and yogurt! Breakfast for me during the week is definitely a grab-and-go and these were perfect!



Greek Yogurt Banana Almond Muffins

Whenever we have leftover bananas, some sort of banana bread is the first idea that pops into my mind! My boyfriend and I buy a bunch of bananas every week to take to work in the morning and by the end of the week there is almost always extra ripe bananas that haven’t gotten eaten yet. The more brown spots on a banana, the riper and sweeter it is (it’s also supposed to have more antioxidants in them too!). I like to buy yellow bananas and after a few days pass a few spots will start to show up on them.

Greek Yogurt Banana Almond Muffins

Yield: Makes 12 standard muffins

Greek Yogurt Banana Almond Muffins

You will go bananas for these extra fluffy homemade muffins!


3 ripe bananas- my bananas had lots of dark spots on them (this is perfect because they are extra sweet, naturally)

½ cup vanilla or plain flavored Greek yogurt

1 egg

1 Tbsp. vanilla extract

¼ cup honey

½ cup brown sugar; plus extra to sprinkle on the tops of the muffins

2 Tbsp. melted butter

1 tsp. ground cinnamon; plus extra to sprinkle on the tops of the muffins

1 ½ cup flour

1 tsp. baking soda

¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins


  1. Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
  2. In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
  3. Line a 12 muffin tin with cupcake liners and spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper and enjoy!

I really don’t have a basic ‘banana nut bread’ recipe that I use every time I make banana bread or muffins…this time I had yogurt that I wanted to use up so I used yogurt instead of oil and the yogurt makes the muffins fluffy, extra moist and cake-yyyy.

Sometimes I like chocolate chips in my muffins…sometimes I don’t. Sometimes I like to glaze the tops of my muffins and sometimes I just like em’ plain. You can alter this recipe to your preference. If you prefer a glaze, check out my Chocolate Chip Banana Nut Bread recipe HERE that I made a few months back! I do always like some type of nut  for an added crunch in my muffins or banana bread so I will use either almonds or walnuts; depending on what I have in my pantry!

Beware–these might be the fluffiest muffins you’ve ever had!

Fresh Fruit Salsa

April 2017 – Theme

Easy Ways to Reduce Food Waste

In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.

As part of this month’s theme, I decided to whip up this quick sweet treat! I always buy too much fruit at the grocery store and I always almost end up throwing some away or it starts to rot by the time I get to it. I had a carton of strawberries left over from Easter so I was thinking of making a jam out of it,  but I also found and apple and a couple kiwis that were extra ripe. I knew they weren’t going to last too much longer so a fruit salsa seemed like an even better plan. The best thing about this recipe is you can add any fruit that you have laying around in your fridge! All kinds of fruit can be added to this recipe! Since I was using fruit that was already ripe, I didn’t need to sweeten it too much because it was already naturally sweet.

I try my best to prevent food waste but sometimes it just happens, just like it does for many people. That’s why I try to never go to the grocery store hungry because I always get more than I need! Or sometimes my vegetables and fruits get forgotten in my refrigerator drawers. Check out the Recipe Redux link below to find other recipes on how to reduce food waste.


Fresh Fruit Salsa

Fresh Fruit Salsa


12 strawberries; diced

3 kiwis; peeled and diced

1 apple; peeled and diced

1 Tbsp. honey

2 tsp. low-sugar fruit preserves ( I used strawberry)

Cinnamon-sugar Pita Chips


  1. Dice all fruit and place in a large bowl. Add honey and fruit preserve and mix until all fruit is evenly coated.
  2. Place in refrigerator and let sit for about 20 minutes.
  3. Serve with cinnamon-sugar pita chips for dipping and enjoy this sweet treat!

I think cinnamon-sugar pita chips make a great addition to this salsa! Banana chips or cinnamon graham crackers would work as well too! This light dessert is perfect for saving all of your over ripened fruit that you don’t want to throw away. It makes for a healthy sweet treat that is fun to eat. 🙂


Strawberry Shortcake Dip

March 2017 – Theme
Spring Clean the Kitchen

This month’s theme for The Recipe Redux is spring cleaning! We all are in need to do it sooner than later so this was recipe was helpful while I was cleaning out my fridge. I was to use at least 3 ingredients that were already in my refrigerator and create something healthy out of it. Of course I always have a sweet tooth so I made this light and tasty treat using what I normally have in my fridge–fruit and yogurt.

Strawberry Shortcake Dip

Strawberry Shortcake Dip

Light, fluffy and sweet! This makes the perfect dessert when you are wanting to indulge--except no need to feel guilty with this low-cal treat!


2 cups of Vanilla or Strawberry yogurt

2 cups of Cool Whip

½ tsp. vanilla extract

2 Tbsp. powdered sugar

4 finely chopped fresh strawberries

Strawberries for dipping


  1. In a medium bowl, mix the yogurt, cool whip, vanilla extract, powdered sugar and strawberries together until well combined. Transfer dip into a serving bowl and serve with fresh strawberries! You can also use cubed pound cake to dip as well, I just wanted to use up my strawberries!

This recipe makes for a perfect snack! I actually ate this for breakfast because, why not?! I was trying to use what I had in my fridge and I was also trying to go the healthier route..This dip would be fantastic with cubed pound cake, vanilla wafers or any other favorite sweet of yours! This summer favorite dessert is now a favorite breakfast or after-dinner treat. Next time you are at the store to buy yogurts for your breakfast or snack, be sure to think of this recipe!


Chopped Chicken Salad with Asian Peanut Dressing

Asian Salads are one of my favorite mostly because of the dressing! This dressing is light and bursting with flavor. This salad makes the perfect lunch or dinner with all of the vibrant colors—you can’t help but be happy when you eat it! Despite all of the wonderful veggies and toppings of choice, the dressing is still the best part about this salad. It is creamy (hint the peanut butter), and loaded with fresh citrus, garlic and the salty-ness from soy sauce—but not too salty because I used low-sodium.

Not a fan of chicken? Top it with steak. Not a fan of meat? Top it with shrimp! You can create this salad the way you like. I used peanuts and crunchy Chow Mein noodles for an added crunch.

Chopped Chicken Salad with Asian Peanut Dressing

Chopped Chicken Salad with Asian Peanut Dressing

This salad is loaded with plenty of texture, nutrition and most of all—FLAVOR!


Asian Peanut Dressing:


½ cup creamy peanut butter

2 tsp orange zest.

½ cup freshly squeezed orange juice

2 Tbsp. rice vinegar

1 Tbsp. low-sodium soy sauce

1 Tbsp. honey

1 tsp. fresh ground ginger

1 small garlic clove; finely chopped

Salt and red pepper flakes to taste

White sesame seeds to sprinkle on top


Chopped Chicken Salad with Asian Peanut Dressing:

1 Tbsp. canola oil

2 skinless, boneless chicken breasts

½ tsp salt

½ tsp. black pepper

1 tsp garlic powder

¼ tsp ground ginger

1 tsp. low-sodium soy sauce

4 cups romaine lettuce; shredded  

1 red bell pepper; chopped

1 cup red cabbage; shredded

½ cup shredded carrots

¼ cup salted peanuts

½ crunchy Chow mien noodles


  1. For the dressing:In a microwavable safe-small bowl, melt the peanut butter for 15-30 seconds until runny. Whisk in the remainder of the ingredients and whisk until all ingredients are well combined. The dressing should be slightly runny.
  2. For the Chopped Chicken Salad: Heat a medium frying pan to medium heat and add oil. Season chicken with salt, pepper, garlic powder and ginger on both sides. Add chicken to frying pan and let cook on each side until brown about 5 minutes. Add soy sauce to pan and let cook until chicken is completely cooked and not pink in the middle. Once chicken is cooked, let it rest until you are ready to mix it in with your salad.
  3. For your salad: in a medium bowl, add romaine lettuce, bell peppers, cabbage, carrots, peanuts and crunchy noodles. Dice chicken and add on top of the salad. Drizzle the fresh Asian peanut dressing and enjoy!

***Store salad dressing in an airtight container up to a week in refrigerator. The consistency may thicken—if it does, let it come to room temperature for a creamy dressing consistency and stir to combine as ingredients may saturate.