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New cookbook from Skinny Louisiana founder


Shelly Marie Redmond, founder of Skinny Louisiana brings by her latest cookbook "Skinny Louisiana...in the kitchen" featuring Louisiana favorites that are "Skinny Louisiana approved"
Visit skinnylouisiana.com to purchase the cookbook.  Check out the recipes featured on the show Pom Pom Parfait, Marvelous Muffuletta Dip, and King Cake Cheesecake Bars. 
Pom Pom Parfait
1 6 oz container vanilla Greek yogurt
1 packet of CocoaVia® Dark Chocolate Unsweetened supplement packet
1/2 cup high-fiber cereal (more than 5 grams fiber)
Strawberries, sliced
  1. Combine CocoaVia® dark chocolate unsweetened supplement packet and greek yogurt.
  2. Layer in parfait cup with cereal and strawberries.
Marvelous Muffuletta Dip
1/2 8-ounce package of light cream cheese
1 container (6 ounces) plain greek yogurt
4 slices of salami, diced
1 cup low-sodium ham, diced
1 can (2 to 4 ounces) of black olives, sliced
1 jar (6-ounces) of low-sodium green olives, drained
3/4 cup roasted red peppers, drained and chopped
1/2 cup pickled peppers, drained and chopped
1/4 cup provolone cheese, chopped
1/2 cup shredded mozzarella cheese
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a bowl. Toss.
  3. Pour mixture into 9-inch casserole dish.
  4. Bake for 25 minutes or until mixture is bubbling.
  5. Remove from oven.
  6. Serve with Shelly’s Skinny Chips.
Servings: 20
Nutrition Facts per Serving.  Calories: 100, Fat calories: 60, Total fat: 7 g, Saturated fat: 3 g, Cholesterol: 20 mg, Sodium: 420 mg, Total carbohydrate: 2 g, Fiber: 0 g, Sugar: 1 g, Protein: 7 g.
Recipe taken with permission from Skinny Louisiana…in the Kitchen by Shelly Marie Redmond, MS, RD, LDN.
King Cake Cheesecake Bars
3/4 cup graham crackers, crushed
1/2 cup Fiber One, crushed
2 tsp. canola oil
2 8 oz. pkgs. light cream cheese, softened
2 eggs
1/3 cup sugar
1/3 cup applesauce
1 tbsp. vanilla extract
1 tbsp. powdered sugar
1/2 tsp. milk
1/4 tsp. almond extract
1 tbsp. sugar
Green, yellow, or purple food coloring
  1. Preheat oven to 375 degrees. Line 9x13 pan with parchment paper.
  2. In a medium bowl, combine crushed graham cracker crumbs, fiber one, and oil. Press into a 9x13 square pan.
  3. In a separate medium bowl combine cream cheese, eggs, sugar, applesauce, and vanilla extract. Beat with an electric hand mixer for 2 minutes.
  4. Pour mixture into pan.
  5. Bake for 20 minutes. Remove from oven and cool.
  6. In a small bowl combine powdered sugar, milk, and almond extract. Place to the side.
  7. In 3 zip seal bags, place 1 teaspoon of sugar. Add 1 drop of food coloring. Shake. Place to the side.
  8. Drizzle sugar glaze over cheesecake. Sprinkle with colored sugar.
  9. Cut into squares.
Yield:  24 squares.
Recipe taken with permission from Skinny Louisiana…in the Kitchen by Shelly Marie Redmond, MS, RD, LDN.


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