• Removed 1/2 cup of cocoa—hence, "blonde!"
• Added almond (or vanilla) extract for flavor
• Removed 14 Tablespoons of butter (over 1 1/2 sticks of butter)
• Removed  3/4 cups of oil
• Added buttermilk for moisture
• Replaced Frosting with a flavorful glaze
• Used pre made cake mix instead of making the conventional cake recipe (with all the oil and butter)
• Used egg whites instead of whole eggs

Why this recipe?  My family and I just went to a restaurant that had an incredible Creme Brulee on their dessert menu, but I didn't dare order it because of how many calories it had!   However, as always, it is possible to "flip" a recipe like this—with my Creme Brulee Bananas you will have easy access to a healthy treat in your freezer.  They're simple to make and they satisfy the Creme Brulee lover!

The Flip:  I used sliced bananas as a base to build my bite-sized Creme Brulee.


I replaced the typical egg custard with a thick, vanilla, sugar-free, fat-free pudding.  To give the pudding a richer flavor, I added a few drops of butternut vanilla extract.


Before cutting my thick pudding mixture into quarter-sized coins, I placed it in the freezer for a few minutes—that made it easy to lift out of the pan, peel the wax paper off, and cut!

Once I topped each banana with the partially frozen pudding, I gave them a dusting of white sugar to prepare them to "brulee".  Brulee is a French word that means "to burn", or in this case to caramelize the sugar!



My thoughts:  Again, this is simple to make, super healthy and zero points per serving!  Be sure to use bananas that have just started to ripen (they should still be firm and have green tops).  I really enjoyed bruleeing for my first time!  It was surprisingly easy. However, when bruleeing the sugar be careful to not over do it!  I purchased the food torch I used to caramelize my sugar at the Kitchen store.

My Creme Brulee Frozen Bananas are best when you set them out at room temperature for a couple of minutes before eating.  Enjoy!

When it comes to No-Bake Cookies, I think of my brother Tim; they're his favorite!  I'm pretty sure he doesn't need a recipe—for him it's permanently committed to memory.  You've always been a great cook, big brother, so this flipped one's for you!


My flipped No-Bake Cookies are perfect for holiday parties or a quick treat on the run!  I can eat No-Bake Cookies (two is plenty) and still maintain my weight—they're healthy and low on points!

You're not going to believe what I did to flip the recipe.  I used my favorite Fiber One bar along with some of the usual  flavors and  ingredients in No-Bake Cookies.  There was no need for butter or sugar!  Take a look at the recipe; I'd love to hear your thoughts!  Enjoy.

This time of year you will see candy corn displayed everywhere.  This brightly colored candy has become part of the holiday mood. Although, I admit I'm not a huge fan of candy corn—with one exception:

Each year, my mom prepares a candy dish full of candy corn and dry roasted peanuts.  I find myself scooping out a handful every time I pass by that dish! There's something about the sweet and salty combination that makes the flavor irresistible.

When I created Flip2Tasty, my intent was to show readers that they can take any recipe (no matter how simple) and "flip" it into something healthy and lower in points.  It is also my endeavor to "flip" the belief that eating healthy means you're dieting; dieting is typically associated with sacrificing portion size and flavor.

I refuse to give up flavor just because I'm watching my weight.  I didn't lose 111 pounds by dieting, I just started eating better. Flip2Tasty aims to help you eat better, too—without having to adjust to bland flavor and smaller portion sizes!

My Candy Corn Peanut Crisp brings diverse flavors together into a unique blend.  This recipe is delicious and extremely easy to prepare.  I'll definitely stay out of Mom's candy dish this year, and stay a few pounds lighter!  Enjoy.  

These Warm Cinnamon Apples just earned a place on my Thanksgiving table!  Apples, cinnamon, and nutmeg come together to form this incredibly delicious and easy slow cooker recipe.  My husband walked into the house and said, "Wow, It smells great in here!" Without a doubt, it tastes even better than it smells.

The original version of this Banana Cake with Fudge Frosting is made from scratch.  It's very time- consuming, includes a lot of butter, and loaded with points.  Absolutely everything I don't want a recipe to be!

I spent the day in my kitchen "flipping" the recipe---tasting and adjusting ingredients to make it healthier, less time consuming, and point friendly!   Most importantly, I kept the banana & fudge flavors the star ingredients of the recipe.  The result is a semi-homemade, moist fluffy cake!

I must say, the frosting stumped me.  It took me a couple of attempts before I was happy.  I succeeded in making a close version of the original chocolate, sugar, milk, two sticks of butter frosting!  I think you'll be amazed with my flipped frosting.  

We can have our cake and eat it too, while keeping it healthy!! 

I couldn't wait to finish taking this photo so I could sit down and eat.  The word increeeedible immediately came to mind!  Wow, this is a big piece of dessert!  It's hard for me to wrap my mind around something "tasting good" and "being good" for me at the same time!

I discovered this recipe through one of my dearest friends, Jill.  The very first time we met I knew we would be the best of girlfriends seeing as Jill loves to cook and put together awesome food spreads!  Two peas in a pod.

So girlfriend, this flipped recipe is for you!  (By flipped I mean I took out half a cup of sugar, re-worked Jill's recipe a bit and lowered the points), Take a look...