1 Point Oatmeal Chocolate Chip Bites


  • 1/4 cup unsweetened almond milk
  • 1 scoop Quest Protein Powder (any flavor) or one sample packet Quest Variety Protein Powder Packs
  • 1 egg
  • 1/4 cup unsweetened applesauce
  • 2 cups uncooked old-fashioned oats
  • ½ tsp baking soda
  • 1/2 Tbsp vanilla extract
  • 1 tsp cinnamon
  • 28 g Lily’s dark chocolate no sugar added chocolate chips, or any no sugar added chocolate chips Lily’s Chocolate Chips


Preheat oven to 375 degrees

In a medium bowl, combine almond milk, applesauce, egg and vanilla. Stir together until smooth. Stir in the uncooked old-fashioned oats, baking soda and cinnamon. Then add Quest Protein Powder, chocolate chips, mix until well blended.

Drop dough by rounded spoonful’s onto lined with parchment cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.

Servings: Make 15 cookies/ 1 Freestyle SmartPoints® per cookie


1 Point Blueberry Muffins


  • 1 cup whole grain buttermilk @kodiakcakes flapjack pancake mix (Kodiak Pancake Mix)
  • 1 scoop any flavor Quest protein powder* ( I used Vanilla Milkshake) Quest Vanilla Milkshake Protein
  • 1/2 cup unsweetened apple sauce.
  • 1/2 cup water (give or take depending on the batter consistency).
  • 1/4 cup Stevia or any other sugar substitute
  • 1 egg
  • 1/2 cup fresh or frozen blueberries.



  1. Preheat oven to 350 degrees. In a large mixing bowl, combine egg, water, applesauce & sugar substitute. Blend together. Add Kodiak mix & protein powder. Fold in 1/2 cup fresh or frozen blueberries.
  2. Spray the muffin tin with cooking spray or use muffin foiled- liners. *Note: paper muffin liners tend to stick to the batter. I recommend using either foil muffin liners or spraying the muffin tin with non stick cooking spray.
  3. Bake for 20 min.

Makes 12 muffins = 1 Freestyle SmartPoints® each.

* you can omit the protein powder and add 1/4 cup more of the kodiak mix and they would still be the same amount of points

Zero Point Chili


  • 1 pound cooked and rinsed, 99% Jennie-0 ground turkey
  • 1  can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1  can (15 oz.) pinto beans drained and rinsed
  • 1 can (15 oz.) garbanzo beans, drained and rinsed
  • 2 can (8 oz.) tomato sauce
  • 1 cup water.
  • 1 tbsp chili seasoning powder
  • 1/2 tsp of cumin

Directions:Add all ingredients into a crockpot for 6-8 hours on low. Stir and serve.

Servings: 6 cups. 0 Freestyle SmartPoints® per cup


Garnish with cilantro and non fat sour cream or non fat plain yogurt.

Banana Chocolate Chip Muffins


  • 3 ripe bananas, medium-large
  • 1 egg
  • 1 Tbsp. vanilla or banana extract
  • 2 Tbsp. Splenda Brown sugar blend
  • 3 Tbsp. Stevia or sugar substitute
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/4 cup Gold Medal self rising flour
  • 2 Tbsp. Land o lakes made with canola oil light butter melted or you can substitute 3 Tbsp of unsweetened applesauce in place of the light butter.
  • 14g of Lily’s no sugar added chocolate chips or any sugar free chocolate chips Lily’s Chocolate Chips


1. Preheat oven to 350 degrees and using a muffin tin, line a full size muffin tin with 12 liners.

2. In a medium bowl add bananas and use a fork to mash well.

3. Add egg, extract, brown sugar and stevia or sugar substitute . Stir well.

4. In a separate bowl combine flour, baking soda & powder.

5. Add dry ingredients into the wet slowly as you stir.

Before the two are incorporated add in melted butter. Stir just until barely combined. Then add fold in no sugar added chocolate chips.

💥DO NOT OVER MIX. The number one tip is to not over mix.

6. Pour into muffin foiled liners* and bake for 14-16 minutes or until an inserted knife or toothpick comes out clean.

Store in an airtight container

Servings: Makes 12 full size banana muffins. 2 Freestyle SmartPoints® per muffin.

Note: *paper muffin liners tend to stick to the batter. I recommend using either foil muffin liners or spraying the muffin tin with non stick cooking spray.

Peanut Butter Chocolate Chip Waffle


  • 1 scoop Quest Nutrition peanut butter protein powder. (one sample packet is equivalent to one scoop) you can purchase the Quest Protein Powder through Amazon using the link on my products page of the blog.
  • 10 Lily’s chocolate chips or any sugar free chocolate chips ( you can purchase the Lily’s chocolate chips via Amazon on my products page of this blog)
  • 1 egg
  • 1 tsp baking powder
  • 2-4 tbsp of water
  • a dash of almond or vanilla extract.



Mix the egg, Lily’s no sugar added chocolate chips, protein powder, water and extract in a bowl.

The batter should be on the thinner side. But not toot thin. (Too much water will make the batter over flow.)

Preheat a waffle maker and spray it with non stick cooking spray. Pour batter into waffle iron. ( I use the Hamilton Beach one, you can find it on my product page of the blog)


I topped mine with Lily’s no sugar added chocolate chips for (1sp), 4 tbsp fat free reddi whip and 1/4 cup sugar free syrup (1sp)

Servings: Makes 1 waffle for one Freestyle SmartPoints® t. Top with your choice of toppings for additional points.

sp=smart point

Fruit Tart



  • 1/2 cup plain non-fat Greek or non fat plain yogurt
  • 1/2 cup gold medal self rising flour
  • 1/2 tsp vanilla
  • 1 Tbsp sugar substitute (I use Stevia)

Pudding topping:

  • 1/2 oz instant sugar free fat free cheesecake or vanilla pudding mix
  • 1/3 cup non fat plain yogurt
  • Splash of water to thin the mixture

Cool whip topping:

  • 1 oz fat free cool whip
  • 1/3 cup non fat plain yogurt

Fruit topping:

  • fruit: raspberries, strawberries, blueberries, bananas, etc


1. Preheat oven to 425 degrees. Combine flour, sugar substitute, vanilla extract, & Greek yogurt.

2. Sprinkle a little extra flour on the tabletop or whatever surface you plan on using to knead the dough. Place the dough ball on top, kneading it with your hands. If it sticks to your hands, sprinkle a little extra flour on it. Knead for about 3-4 times, until it’s a pliable dough.

3. Spread the dough out on a parchment-lined sheet to roll dough until it’s about 1/4″ thick. Cook pizza crust in the oven for 10 to 12 minutes, or until the crust has puffed up and is lightly golden.

Let crust cool for 10-15 min.

While the crust is cooling. In a small bowl combine pudding mix and plain non fat yogurt . Whisk until dissolved. Add a little water to thin it if it needs it. Place in refrigerator for 5 minutes to let it thicken.

4. Pour pudding mix on crust and spread evenly all over.

5. In a small bowl combine cool whip and 1/3 cup non fat plain yogurt and stir together. Add a layer of cool whip mixture over the pudding mixture and then add fruit toppings of your choice.


Servings: 9 servings / 1 Freestyle SmartPoints® per slice.