Servings: 8

Ingredients:

• 8 ounces Gruyere cheese, shredded 
• 8 ounces of reduced-fat Swiss cheese, shredded
• 1 tsp Dijon mustard
• 1 cup dry white wine
• 1 can (15 ounces) cannellini beans, rinsed and drained 
• 1 large clove of garlic
• 1 tsp lemon juice 

Method:

• In a food processor, combine the beans, mustard, garlic, lemon juice, and half the wine. Process until smooth. 
• Heat mixture in a saucepan until simmering. Add remaining wine, then add 1/4 of the cheese at a time, stirring well to ensure it melts before adding more cheese. 
• Once the cheese has melted, transfer it to your fondue pot or a crock pot set to low. Makes 12 servings (1/4 cup)
• Serve with blanched broccoli, cauliflower, asparagus, or carrots; chunks of whole-grain bread and breadsticks; grilled chicken or turkey chunks; or raw mushrooms, pepper strips, or cocktail onions. (Add-ons not included in calorie count!) 

Source: SparkRecipes

* Pro Tip: Ceramic fondue pots are better for cheese fondue; use metal pots for chocolate fondue.

Servings: 4

Ingredients:

FOR THE BURGER

• 2 tbsp canola or vegetable oil, divided
• 1 small onion, diced
• 1 pound ground chicken breast
• 2 tbsp fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/2 tsp curry powder (cumin can be substituted if needed)

FOR THE SAUCE

• 1 cup plain Greek yogurt
• 1 tablespoon fresh mint, chopped
• 2 Persian cucumbers, peeled, grated & strained
• A pinch of kosher salt

Method: 

• Heat 1 tbsp of oil in a sauté pan over medium heat and sauté onions for 4 minutes until tender and set aside to cool.
• In a mixing bowl, combine the sautéed onions, ground chicken, salt, parsley, garlic and curry powder. Evenly divide the mixture and shape it into flour patties.
• In a separate bowl, mix the yogurt, mint, cucumber, and salt to make the sauce.
• Heat the remaining tbsp of oil in a pan and cook patties for 2-3 minutes on each side.
• Place burgers on buns and top with yogurt sauce and desired accompaniments.

Source: Weelicious

Servings: 4

Ingredients:

• 6 frozen bananas, chopped
•  2 tbsp unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 cup almond milk or milk of choice

Method

• Place all of the ingredients in a blender.
• Puree on a medium setting for 15-20 seconds, using the tamper of your blender to push down or stopping to push down with a spatula. You can this to be a fast process so the ice cream doesn’t melt. 
• Scrape down the sides and puree again. Repeat the process until the mixture is smooth like frozen yogurt/ice cream.** Sprinkle with favorite toppings! ***
• Serve.
• Here’s a great way to freeze bananas! Place them in a Ziploc bag (make sure to lay the slices out flat in the bag when you freeze so they don’t stick together) and leave them in the freezer so you can always make this treat on a moment’s notice.

Source: Weelicious