Tag: #HealthyDessert

Viral Snickers Date Bites: Do They Really Taste Like a Snickers?

Lisa Kidd

Sometimes I’m right on top of the latest food trends.

And sometimes… I’m apparently a year late. 😂

A few days ago, I came across a snack that went viral on TikTok in 2025: Snickers Date Bites.

Somehow I completely missed this trend when everyone else was making them!

The idea sounded almost too simple. Take a date, fill it with peanut butter, add some dark chocolate and crushed peanuts, and supposedly it tastes like a Snickers candy bar.

Now, I like dates. I love peanut butter. And you certainly don’t have to twist my arm to get me to eat chocolate.

But a Snickers?

I wasn’t convinced.

So there was only one thing to do—I had to make them myself!

The 4 Ingredients You’ll Need

One of my favorite things about this recipe is just how simple it is. You only need:

  • Dates
  • Peanut butter
  • Dark chocolate
  • Crushed peanuts

That’s it!

How to Make Snickers Date Bites

Start by cutting your dates open lengthwise. If you’re using dates with pits, remove the pits.

Add a small spoonful of peanut butter to the center of each date. You don’t need much—the dates themselves are already naturally sweet, and a little peanut butter goes a long way.

Next, melt your dark chocolate and spoon or drizzle a little over each peanut butter-filled date.

Finish them with a sprinkle of crushed peanuts.

You can eat them right away, but I like the idea of putting them in the refrigerator for a little while so the chocolate has a chance to firm up.

But Do They REALLY Taste Like a Snickers?

This was the question I wanted answered!

I went into my taste test pretty skeptical. After all, we’re talking about a piece of fruit pretending to be one of America’s most recognizable candy bars.

But then I took a bite.

I was genuinely surprised!

The date gives you that sweet, sticky, chewy texture that reminds me of the caramel in a Snickers. Then you’ve got the creamy peanut butter, the crunch and saltiness from the peanuts, and that layer of rich dark chocolate.

Put everything together, and yes—it really does give you that Snickers candy bar experience.

Is it an actual Snickers bar? Of course not.

But when I’m craving something sweet, chocolatey, peanut buttery, and satisfying, I would absolutely make these again.

A Simple Way to Make It Healthier

This is exactly the kind of recipe I love sharing because making healthier choices doesn’t always mean giving up the flavors you enjoy.

Sometimes it’s simply about finding a different way to put familiar flavors together.

Four ingredients. No complicated recipe. No baking.

And most importantly…

It actually tastes good!

That’s a win in my book.

If you try these Viral Snickers Date Bites, I’d love to know what you think. Do they taste like a Snickers to you?

And if there’s another viral recipe you’ve seen that you think I should put to the test, send it my way. I’m apparently still catching up on TikTok trends! 😂

Make It Healthier — without giving up the foods you love.

Sugar-Free Pumpkin Cheesecake Brownies

Lisa Kidd

Chocolate brownies meet creamy pumpkin cheesecake in this delicious sugar-free fall dessert! 🎃🍫

If you’re anything like me, when fall arrives, you’re ready for all things pumpkin. Pumpkin spice, pumpkin cheesecake, pumpkin bread…give me all of it!

But sometimes you want something a little more indulgent without loading your dessert up with sugar.

That’s exactly why I decided to make these Sugar-Free Pumpkin Cheesecake Brownies.

They combine a chocolate brownie base with a creamy pumpkin cheesecake layer flavored with cinnamon, ginger and nutmeg. Then everything gets swirled together before baking to create those gorgeous chocolate-and-pumpkin ribbons throughout the dessert.

And just look at them! 😍

What You’ll Need

For the brownie layer, I used Pillsbury Zero Sugar Brownies, prepared according to the package directions.

For the pumpkin cheesecake layer, you’ll need:

  • 8 ounces cream cheese, room temperature
  • ¼ cup Splenda
  • 1 egg
  • ⅔ cup pumpkin puree
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg

How to Make Pumpkin Cheesecake Brownies

Start by preheating your oven to 350°F and preparing an 8×8-inch baking pan with cooking spray.

Prepare your brownie batter according to the directions on the box. Reserve a small amount of the brownie batter to use for the swirl.

Next, make the pumpkin cheesecake layer.

In a medium bowl, whisk together the softened cream cheese, Splenda and egg until well combined. Add the pumpkin puree, cinnamon, ginger and nutmeg and whisk again until everything is incorporated.

Spread the pumpkin cheesecake mixture over the brownie batter.

Now comes the fun part!

Drop small teaspoons of the reserved brownie batter over the pumpkin cheesecake layer. Take a skewer or the tip of a knife and gently swirl the brownie batter through the pumpkin mixture.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.

Allow the brownies to cool completely before slicing.

🎃 A Perfect Fall Treat

I absolutely love how these brownies bring together two classic flavors: chocolate and pumpkin cheesecake.

The pumpkin layer is creamy and warmly spiced, while the brownie gives you that rich chocolate flavor. And those swirls make them look extra special without requiring anything complicated.

They’re the kind of dessert that would be perfect for a fall gathering, a family dessert table, or simply when you’re craving something sweet and pumpkin-y at home.

And if you’re following a bariatric lifestyle like I am, finding ways to enjoy familiar flavors while being mindful of your food choices can make a huge difference.

Sometimes you don’t have to give up your favorite flavors—you just have to find a way to make them work for you. ❤️

🍫 Final Thoughts

These Sugar-Free Pumpkin Cheesecake Brownies are definitely going on my fall dessert list!

If you love pumpkin, cheesecake AND chocolate, I think you’re going to love this combination.

🎃 Pumpkin + 🍫 Chocolate + 🧀 Cheesecake = FALL PERFECTION!

If you try this recipe, let me know how yours turned out!

And don’t forget to check out my YouTube channel, Bariatric Living with Lisa, for more bariatric-friendly recipes, low-carb ideas and sugar-free treats.

Happy baking! ❤️

High-Protein Tiramisu-Inspired Overnight Pudding

Lisa Kidd

If you love the flavors of tiramisu but want a simpler, higher-protein, lower-carb, and sugar-free option, this Tiramisu-Inspired Overnight Pudding is a delicious treat to try!

This easy recipe combines creamy vanilla Greek yogurt, vanilla protein shake, chia seeds, and espresso for a delicious coffee-flavored pudding. A dusting of unsweetened cocoa powder on top gives it that classic tiramisu-inspired finish.

It comes together in just minutes and sets overnight in the refrigerator, making it a great option for an easy breakfast, snack, or dessert.

Ingredients

  • 2 tablespoons chia seeds
  • ½ cup vanilla Greek yogurt
  • ¼ cup vanilla protein shake of your choice
  • 1 teaspoon Nescafé Espresso
  • Unsweetened cocoa powder, for topping

Instructions

  1. Add the chia seeds, vanilla Greek yogurt, vanilla protein shake, and espresso to a bowl or container.
  2. Stir thoroughly until all the ingredients are well combined.
  3. Sprinkle unsweetened cocoa powder over the top.
  4. Cover and refrigerate overnight.
  5. The next day, stir if desired and enjoy your delicious tiramisu-inspired protein pudding!

Why You’ll Love This Recipe

This recipe is:

  • High in protein
  • Low in carbohydrates
  • Sugar-free
  • Easy to prepare
  • Perfect for meal prep
  • A delicious way to satisfy a coffee and chocolate craving

The espresso and cocoa powder give this pudding those delicious tiramisu-inspired flavors, while the Greek yogurt and protein shake help make it a more protein-forward option.

Bariatric-Friendly Recipe Note

This is a simple recipe that can be enjoyed as part of a protein-forward lifestyle. As with any recipe, portion sizes and individual tolerance can vary, especially after bariatric surgery. Always follow the recommendations and guidance of your healthcare team.

If you try this recipe, I hope you enjoy this simple and delicious twist on tiramisu! ☕🍫💕

Celebrating 100 Subscribers with High-Protein Low-Carb Tiramisu!

Lisa Kidd

I can hardly believe it—Bariatric Living with Lisa has reached 100 subscribers! 🎉💯

This may be my first 100 subscribers, but each and every one of them is incredibly special to me. I wanted to create a video that was more than just a recipe. I wanted to celebrate the people who have supported my channel and let them know how truly grateful I am.

To celebrate, I made a special High-Protein, Low-Carb Tiramisu! ☕🍫

A Special 100 Subscriber Celebration

For the video, I created a fun celebration setup with confetti falling over the words “100 Subscribers.” I also made a special dessert with the number 100 candles to mark this milestone.

Then I took everyone into the kitchen with me to make a healthier version of one of my favorite classic desserts: tiramisu!

After making the dessert, I returned to the celebration area for a taste test. It was such a fun way to celebrate this milestone with everyone who has supported my channel.

High-Protein Low-Carb Tiramisu

This tiramisu begins with homemade coconut-flour ladyfingers. The recipe combines separated eggs, sifted coconut flour, sweetener, vanilla, and whey protein powder to create the ladyfingers. The batter is carefully folded together to help preserve the air whipped into the egg whites before being piped and baked.

Once cooled, the ladyfingers are lightly flavored with espresso. Because coconut flour absorbs liquid quickly, they need to be handled carefully. The recipe recommends dipping them very quickly or drizzling the espresso over them instead of soaking them for too long.

The creamy filling is made with mascarpone cheese, heavy whipping cream, Splenda, and vanilla extract. The whipped cream is folded into the sweetened mascarpone mixture to create a creamy filling for the tiramisu.

The tiramisu is assembled by layering the espresso-treated ladyfingers with the mascarpone cream. After the final layer of cream, the top is dusted with unsweetened cocoa powder. The dessert then needs to chill for several hours, with overnight chilling recommended in the recipe for the best texture.

Thank You for 100 Subscribers!

I am so thankful for everyone who has watched my videos, subscribed to my channel, left comments, shared my content, or simply taken the time to stop by and spend a few minutes with me.

Bariatric Living with Lisa is about more than just recipes. It is about finding ways to enjoy food, creating healthier versions of recipes, sharing bariatric-friendly ideas, and enjoying life along the way.

I am so excited to see where this journey takes us next!

Thank you for being part of the Bariatric Living with Lisa family. ❤️

Here’s to the next milestone! 🎉💯

Watch the Celebration Video

Come celebrate 100 subscribers with me and watch me make this High-Protein Low-Carb Tiramisu!

Lisa’s High Protein Low Carb Tiramisu

Nut-Free Keto Ladyfingers Recipe

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: 21 ladyfingers [12]

Ingredients

  • 5 large eggs, separated (room temperature), but really needed 6 large eggs, separated.
  • ½ cup coconut flour, sifted
  • ½ cup Splenda (divided into two ¼-cup portions)
  • ¼ cup unflavored whey protein powder (helps provide structure so they don’t deflate), but really could use less, about a 1/8 cup.
  • 1 tsp vanilla extract
  • ¼ tsp cream of tartar (optional, helps stabilize the egg whites)
  • Pinch of salt [6, 7, 13, 14, 15]

Step-by-Step Instructions

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. [6, 12, 16]
  2. Whip the egg whites with a pinch of salt and the cream of tartar using an electric mixer until foamy. Slowly rain in ¼ cup of your sweetener, whipping continuously until you achieve very stiff peaks. Set aside. [6, 7, 17, 18, 19]
  3. Beat the egg yolks in a separate bowl with the remaining ¼ cup of sweetener and vanilla extract for 3–4 minutes until thick, pale, and ribbons form. [6, 7, 20]
  4. Combine the dry ingredients by whisking the sifted coconut flour and whey protein powder together in a small bowl. [6, 21]
  5. Gently fold the mixtures together. Use a rubber spatula to fold a third of the whipped egg whites into the yolk mixture. Alternating in batches, gently fold in a portion of the flour mixture and the remaining egg whites. Mix very gently to avoid deflating the air bubbles. [6, 22]
  6. Pipe the ladyfingers by transferring the batter into a pastry bag fitted with a wide, round tip. Pipe 3-inch long logs onto your lined baking sheet, leaving an inch between each one. [6, 12, 23, 24]
  7. Bake for 12–15 minutes until the edges are golden brown and the tops feel lightly springy. [6, 25]
  8. Cool completely on the baking sheet before moving them. They will crisp up slightly as they cool down. [6, 26, 27]

Pro Tips for Success

  • Sift the Flour: Coconut flour is notoriously clumpy. Sifting it ensures it incorporates smoothly without leaving chalky pockets in your delicate batter.
  • Watch the Coffee Soak: If you are using these for a keto tiramisu, dip them into the espresso quickly. Coconut flour sponges soak up liquid much faster than wheat or almond flour versions and can fall apart if left submerged for more than a second or two. [1, 6, 7, 28, 29]

2. The Espresso Dip Strategy

Coconut flour acts like a dense sponge. If you submerge these ladyfingers like traditional wheat ones, they will dissolve into paste. [4]

  • The Technique: Do not submerge them. Instead, pour your espresso into a wide, shallow bowl. Take a ladyfinger and drop it into the liquid, counting “one” (about 0.5 seconds), flip it instantly, count “two”, and remove it immediately. [4, 8, 9]
  • Alternative Method: Lay all your baked ladyfingers flat in your Tiramisu dish first. Use a pastry brush or a teaspoon to gently drizzle the espresso over each cookie. This gives you total control over the moisture. [10, 11]
  • Sweetening the Espresso: Add 2 tablespoons of Granulated Splenda directly into your warm espresso before dipping to counteract the intense bitterness. [10, 11]

3. Making the Splenda Mascarpone Cream

To complete your Keto Tiramisu, replace the traditional sugar in the cream filling using this quick keto assembly: [12]

Ingredients

  • 8 oz (250g) Mascarpone cheese, room temperature
  • 1 cup Heavy whipping cream, chilled
  • ⅓ cup Granulated Splenda
  • 1 tsp Vanilla extract
  • Unsweetened cocoa powder (for dusting) [4, 8, 10, 13, 14]

Instructions

  1. Whip the cream: In a cold bowl, whip the heavy cream and vanilla extract until stiff peaks form. Set aside.
  2. Blend the cheese: In a separate bowl, beat the room-temperature mascarpone cheese and the ⅓ cup of Splenda together until completely smooth and creamy.
  3. Fold: Gently fold the whipped cream into the sweet mascarpone mixture using a rubber spatula until combined.
  4. Assemble: Layer your lightly-espresso-soaked ladyfingers at the bottom of a dish. Spread half the cream on top. Add a second layer of soaked ladyfingers, followed by the remaining cream.
  5. Chill: Dust the top generously with unsweetened cocoa powder. Cover and refrigerate for at least 4 to 6 hours (overnight is best). This chilling window is mandatory for coconut flour ladyfingers to set firmly and mimic the texture of traditional Tiramisu.

What should I make to celebrate the next milestone? Let me know in the comments! 💬

Soft & Delicious Cottage Cheese Protein Cookies

Lisa Kidd

If you’re craving cookies but want something a little healthier, these Cottage Cheese Protein Cookies are going to become one of your favorites!

I know cottage cheese in cookies might sound unusual, but trust me—it creates a wonderfully soft texture while adding extra protein. Combined with rolled oats, peanut butter, and sugar-free salted caramel syrup, these cookies are hearty, satisfying, and naturally sweet without tasting “healthy.”

One of my favorite things about this recipe is how simple it is. Everything mixes together in one bowl, and they’re ready in just minutes. The biggest tip is not to overbake them. Pull them from the oven after about 11 minutes, and they’ll stay soft and tender inside.

Ingredients

  • 1 cup cottage cheese
  • 2 cups rolled oats
  • ½ cup peanut butter (or almond butter)
  • ¼ cup Salted Caramel Skinny Syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • Pinch of salt
  • Optional: Sugar-free chocolate chips or raisins

Directions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Mix together the cottage cheese, oats, and peanut butter.
  3. Stir in the Skinny Syrup, vanilla, cinnamon, baking powder, and salt until a thick dough forms.
  4. Fold in chocolate chips or raisins if desired.
  5. Scoop the dough onto the baking sheet using a small cookie scoop.
  6. Flatten each cookie slightly since they won’t spread much while baking.
  7. Bake for 11 minutes.
  8. Allow the cookies to cool for 5–10 minutes before enjoying.

My Tips

  • Blend the cottage cheese first if you’d like a smoother cookie.
  • Don’t overbake them—they’re best when they’re still soft in the center.
  • Store leftovers in an airtight container in the refrigerator for an easy grab-and-go protein snack.

These cookies are a wonderful option for anyone following a bariatric lifestyle, trying to increase their protein intake, or simply looking for a healthier alternative to traditional cookies.

If you make this recipe, I’d love to hear what you think! Leave a comment on the YouTube video and let me know if you added sugar-free chocolate chips, raisins, or another fun mix-in.

Happy baking!

– Lisa ❤️ | Bariatric Living with Lisa

High-Protein Peanut Butter Mousse (3 Ingredients!)

Lisa Kidd

If you’re looking for a quick, high-protein dessert that feels indulgent, this peanut butter mousse is going to become a favorite.

One of my YouTube subscribers recently sent me a recipe for a 3-ingredient peanut butter mousse, and I knew I had to try it. Of course, I put my own spin on it to make it more bariatric-friendly.

The original recipe used maple syrup, but I substituted Jordan’s Skinny Mixes Salted Caramel Sauce to keep the sugar lower while adding even more flavor.

The result is a rich, creamy mousse that tastes delicious — and you honestly can’t taste the cottage cheese at all!

Ingredients

8 oz cottage cheese
1/8 cup natural peanut butter
1½ tablespoons Jordan’s Skinny Mixes Salted Caramel Sauce

Optional topping:
Melted dark chocolate

Instructions

Add the cottage cheese, peanut butter, and salted caramel sauce to a blender.

Blend until the mixture becomes completely smooth and creamy. This step is important so the mousse has a silky texture.

Spoon the mousse into a small bowl and drizzle a little melted dark chocolate over the top.

Place the bowl in the freezer until the chocolate hardens.

Once the chocolate shell is firm, crack it with a spoon and enjoy your delicious high-protein dessert.

Why You’ll Love This Recipe

• High protein
• Bariatric friendly
• Low sugar
• Only 3 ingredients
• Ready in minutes

This mousse is perfect when you’re craving something sweet but still want to stay on track with your nutrition goals.

Sugar-Free Mini Cinnamon Roll Cheesecakes (Bariatric Friendly)

Lisa Kidd

If you’re craving cinnamon rolls but want something portion-controlled and lower in sugar, these mini cinnamon roll cheesecakes are the perfect solution. They’re creamy, spiced just right, and finished with a swirl of sugar-free cream cheese icing to mimic a classic cinnamon roll.

The best part? They truly don’t taste sugar-free.

These are perfect for anyone living a bariatric lifestyle, watching sugar intake, or just wanting a lighter dessert that still feels indulgent.

Why You’ll Love This Recipe

  • Portion-controlled mini desserts
  • Lower in sugar
  • Rich, creamy texture
  • Classic cinnamon roll flavor
  • Crowd-pleasing and freezer-friendly

Flavor & Texture

The crust gives a buttery cinnamon crunch, followed by a smooth cheesecake center layered with brown sugar-style cinnamon filling. The icing on top brings everything together for that authentic cinnamon roll finish.

Bariatric Tips

  • Eat slowly and mind portions
  • Great for special occasions
  • Can be made ahead and refrigerated
  • Freeze extras for later treats

Ingredients

Crust

  • 3 oz Nutrail Cinnamon Pecan Keto Granola
  • 1 oz butter, melted

Cinnamon Brown Sugar Filling

  • 38 grams melted butter
  • 110 grams Splenda Magic Baker Brown Sugar
  • 19 grams all-purpose flour
  • ½ tablespoon cinnamon

Cheesecake Batter

  • 12 oz cream cheese, softened
  • ⅛ cup Splenda
  • ⅛ cup Splenda Magic Baker Brown Sugar
  • 2 eggs, scrambled before adding
  • 0.75 oz cornstarch
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 2.7 fl oz heavy cream
  • Splash Jordan’s Skinny Mixes Butter Toffee Skinny Syrup (to taste)

Sugar-Free Cream Cheese Icing

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1¾ cups Swerve Confectioners Sugar

Instructions

Step 1: Prepare the Crust

  1. Preheat oven to 350°F.
  2. Add keto granola to a food processor and pulse until finely crushed.
  3. Add melted butter and blend until well combined.
  4. Divide evenly among 12 mini cheesecake cups and press firmly.
  5. Bake for 10 minutes, or until edges are lightly golden. Set aside to cool.

Step 2: Make the Cinnamon Filling

  1. In a bowl, combine melted butter, brown sugar substitute, flour, and cinnamon.
  2. Mix until fully combined.
  3. Set aside.

Step 3: Make the Cheesecake Batter

  1. In a blender or mixing bowl, combine:
    • cream cheese
    • Splenda
    • Splenda brown sugar substitute
    • cornstarch
    • cinnamon
    • vanilla
    • heavy cream
  2. Blend until smooth.
  3. Add scrambled eggs last and mix just until incorporated.
  4. Add a splash of Butter Toffee skinny syrup to taste.

Step 4: Assemble the Cheesecakes

  1. Before adding batter, place about ¾ of a cookie scoop of cinnamon filling on top of each crust.
  2. Use an ice cream scoop to evenly portion cheesecake batter into each cup.
  3. Sprinkle remaining cinnamon filling on top.

Step 5: Bake

  1. Place cheesecakes in a steam bath.
  2. Bake at 300°F for 20 minutes.
  3. Remove from oven and allow to cool completely.
  4. Refrigerate at least 2 hours to fully set.

Step 6: Make the Sugar-Free Cream Cheese Icing

  1. In a mixer, beat softened cream cheese and butter until smooth.
  2. Add vanilla and confectioners sweetener.
  3. Blend until fully combined and fluffy.

Step 7: Finish & Serve

  • Pipe or swirl cream cheese icing on top of each cheesecake to resemble a cinnamon roll.
  • Chill until ready to serve.

Final Thoughts

These mini cheesecakes are proof that you don’t have to give up dessert after bariatric surgery. You can still enjoy comforting flavors—just in smarter portions and with lower sugar.

If you make these, share them and tag Bariatric Living 101. I love seeing your creations! 💛

Blueberry Cheesecake Greek Yogurt Bowl — A High-Protein Breakfast That Tastes Like Dessert

Lisa Kidd

If you’re craving something sweet and satisfying in the morning, this Blueberry Cheesecake Greek Yogurt Bowl will make you feel like you’re indulging in dessert — without the sugar crash! This high-protein, low-carb breakfast comes together in just minutes and is perfect for anyone following a bariatric lifestyle or simply trying to eat more protein.

Ingredients:

  • 1 (5.3 oz) container Blueberry Light Greek Yogurt
  • 1 teaspoon Sugar Free Cheesecake Pudding Mix
  • 2 dollops Sugar Free Cool Whip
  • A spoonful of Sugar Free Blueberry Sauce (recipe here → https://youtu.be/GLin2RgCFEo
  • Sprinkle of Nutrail Cinnamon Pecan Keto Granola

Directions:

  1. In a small bowl, stir the cheesecake pudding mix into the blueberry yogurt until smooth and well combined.
  2. Add two dollops of sugar free Cool Whip and gently fold it in until the mixture is light and fluffy.
  3. Drizzle a little sugar free blueberry sauce over the top and sprinkle with granola for crunch.
  4. Enjoy immediately for a creamy, protein-forward breakfast or snack!

Why You’ll Love It:
💙 Tastes like cheesecake but packed with protein
💙 Quick and easy — ready in under 5 minutes
💙 Sugar-free and low-carb
💙 Great for bariatric-friendly meal plans

Make It Your Own:
Try swapping the blueberry yogurt for strawberry or raspberry or use different sugar-free pudding flavors like white chocolate or vanilla for a fun twist!