Sunday, July 14, 2013

Skinny and Delicious: Pool Potluck Party

On Saturday, a couple girlfriends and I got together for a pool potluck party. I love potlucks, but get really stressed out thinking about all the delicious cheeseburgers, potato salad, and cupcakes (especially the cupcakes!) I have to resist over indulging in.

Cupcakes, the diet killer | Eat Hard Work Hard

Luckily, my friends are super supportive so we decided to make our party skinny AND delicious. On the menu: Skinnygirl margaritas and mojitos, Paula Deen's watermelon salad (with about 1/4 of the amount of olive oil and the feta on the side), eggplant pizza from Balanced Spoon, grapes, spinach, and my skinny and delicious mango coconut cupcakes.

I contributed the eggplant pizzas and the cupcakes and prepped both the night before. 

The eggplant came together super easily using Balanced Spoon's instructions. I just sliced the eggplant, browned on the stove along with some baby portabello mushrooms in a nonstick pan sprayed with nonstick spray, topped each slice with tomato sauce, fresh mozzarella, and the mushrooms and popped in the oven for 5 minutes. After removing the pizza from the oven, I topped with arugula. So delicious!

I came up with the idea for the cupcakes after seeing these incredicle popsicles from I thought the mango and coconut flavors would be perfect for a pool party, but didn't want to invest valuable cabinet space in our tiny kitchen on a popsicle mold. Then I saw these cute frozen cupcakes and decided to adapt the Skinnytaste recipe to cupcake form. Also everything is more delicious in cupcake form!

Here's the Recipe:

1/2 cup light coconut milk
1/2 cup Greek yogurt
2 tbsp honey
1 1/4 cup frozen cubed mango
1/4 cup unsweeted almond/coconut blended beverage
2 tbsp stevia
8 cupcake liners
1 tbsp dried unsweeted coconut flakes

Mix the light coconut milk with the Greek yogurt and honey until thoroughly combined. Poor into cupcake liners until about 3/4 full.

Blend the cubed mango and almond/coconut beverage and stevia in the blender until smooth. Scoop mango mixture into the center of the yogurt filled cupcake liners until full and only a small rim of yogurt is showing.

Freeze overnight. Top with coconut flakes before serving.

I really like the way these came out. The mango and coconut flavors go really well together and the presentation is pretty cute if I say so myself. AND each cupcake comes in at about 51 calories!

The cupcakes were a big hit and we had a great time relaxing by the pool with delicious food and good company, all without having to stress about burning a crazy amount of calories when it was over :)


  1. so great to have support when trying to live this kind of lifestyle!


    1. Definitely agree with you there! Thanks for your support as well :)