healthy deserts
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healthy deserts
Banana Cream Pie Smoothie
Ingredients
Preparation
Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
source: http://www.myrecipes.com/
Ingredients
- 1 cup sliced ripe banana (about 1 large)
- 1 cup vanilla low-fat yogurt
- 1/2 cup 1% low-fat milk
- 2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet)
- 1 tablespoon nonfat dry milk
- 1/2 teaspoon vanilla extract
- 3 ice cubes (about 1/4 cup)
- Graham cracker crumbs
Preparation
Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour).
Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
source: http://www.myrecipes.com/
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Chocolate Peanut Butter Banana Smoothie
This naughty-and-nice smoothie recipe tastes like it's high in calories, but it's only 160 for the whole glass! Sweet, silky and completely satisfying.
Minutes to Prepare: 5
Minutes to Cook: 1
Number of Servings: 2
Ingredients
2 Tbsp of Swiss Miss Hot Chocolate mix (can be substituted with diet)
1 cup skim milk
1/2 a banana, frozen without peel
1 Tbsp of Peanut Butter, smooth style
Directions
Simply place all ingredients in blender. Blend until well mixed.
- Calories: 157.6 per serving
source: sparkpeople.com
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
RASPBERRY COCONUT SHORTCAKE GREEN SMOOTHIE
ingredients
2 cups spinach
1 cup coconut milk
1 cup coconut water
3 cups raspberries
1 Tablespoon ground flax seed
1 teaspoon vanilla extract
OPTIONAL: garnish with coconut flakes, flax seed
directions
1. Blend spinach and liquid until smooth.
2. Add remaining ingredients, and blend until smooth. Garnish with coconut flakes and flax seed if you’d like, and enjoy!
*Use frozen fruit to make smoothie cold.
ingredients
2 cups spinach
1 cup coconut milk
1 cup coconut water
3 cups raspberries
1 Tablespoon ground flax seed
1 teaspoon vanilla extract
OPTIONAL: garnish with coconut flakes, flax seed
directions
1. Blend spinach and liquid until smooth.
2. Add remaining ingredients, and blend until smooth. Garnish with coconut flakes and flax seed if you’d like, and enjoy!
*Use frozen fruit to make smoothie cold.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Healthy Glow Juice
Ingredients
1/4 cucumber (peeled)
1 cup fresh blueberries
3 whole passion fruits
1/8 of a pineapple (rind removed)
Directions
Juice all ingredients in the Jack LaLanne Fusion Juicer and enjoy!
Calories: 200.0
Ingredients
1/4 cucumber (peeled)
1 cup fresh blueberries
3 whole passion fruits
1/8 of a pineapple (rind removed)
Directions
Juice all ingredients in the Jack LaLanne Fusion Juicer and enjoy!
Calories: 200.0
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Healthy Pumpkin Spice Latte
Mmm, pumpkin spice lattes. The craving hits with the first burst of cool air. Save money and calories by making them at home.
Minutes to Prepare: 1
Minutes to Cook: 1
Ingredients
1 cup hot coffee
2 tbsp canned pumpkin
1 cup unnsweetened vanilla almond milk, heated if desired
1/4 teaspoon pumpkin pie spice
Sweetener to taste (optional--calories not included)
Directions
Whisk together 1/3 cup coffee with the remaining ingredients in a tall glass or mix in a blender.
Carefully pour the pumpkin mixture into the remaining coffee and serve immediately.
Serving Size: 1
Calories: 52.8
Mmm, pumpkin spice lattes. The craving hits with the first burst of cool air. Save money and calories by making them at home.
Minutes to Prepare: 1
Minutes to Cook: 1
Ingredients
1 cup hot coffee
2 tbsp canned pumpkin
1 cup unnsweetened vanilla almond milk, heated if desired
1/4 teaspoon pumpkin pie spice
Sweetener to taste (optional--calories not included)
Directions
Whisk together 1/3 cup coffee with the remaining ingredients in a tall glass or mix in a blender.
Carefully pour the pumpkin mixture into the remaining coffee and serve immediately.
Serving Size: 1
Calories: 52.8
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Banana-Yogurt Ghosts (Healthy Halloween Popsicles)
Minutes to Prepare: 5
Number of Servings: 2
Ingredients
1 banana, sliced in half
2 popsicle sticks or wooden skewers
1/4 cup low-fat vanilla Greek yogurt
4 mini chocolate chips
Tips
Greek yogurt sticks to the bananas better than regular yogurt.
Directions
Carefully poke the banana onto the skewer.
Spread the yogurt over the bananas.
Gently place them on a baking sheet lined with parchment or waxed paper.
Adorn with two mini chocolate chips as eyes.
Freeze until firm and serve.
Serving Size: 2 banana "ghosts"
Calories: 117.0
Minutes to Prepare: 5
Number of Servings: 2
Ingredients
1 banana, sliced in half
2 popsicle sticks or wooden skewers
1/4 cup low-fat vanilla Greek yogurt
4 mini chocolate chips
Tips
Greek yogurt sticks to the bananas better than regular yogurt.
Directions
Carefully poke the banana onto the skewer.
Spread the yogurt over the bananas.
Gently place them on a baking sheet lined with parchment or waxed paper.
Adorn with two mini chocolate chips as eyes.
Freeze until firm and serve.
Serving Size: 2 banana "ghosts"
Calories: 117.0
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Hmmm great Idea, maybe I will try it this weekend, we don't have any more ice cream:jump1: !Alina wrote:Banana-Yogurt Ghosts (Healthy Halloween Popsicles)
Minutes to Prepare: 5
Number of Servings: 2
Ingredients
1 banana, sliced in half
2 popsicle sticks or wooden skewers
1/4 cup low-fat vanilla Greek yogurt
4 mini chocolate chips
Tips
Greek yogurt sticks to the bananas better than regular yogurt.
Directions
Carefully poke the banana onto the skewer.
Spread the yogurt over the bananas.
Gently place them on a baking sheet lined with parchment or waxed paper.
Adorn with two mini chocolate chips as eyes.
Freeze until firm and serve.
Serving Size: 2 banana "ghosts"
Calories: 117.0
LuisaBradusca- Admin
- Posts : 244
Points : 244
Join date : 2014-06-20
Age : 36
Re: healthy deserts
Cocoa-Nut Buddies
Introduction
These completely sugar-free treats with satisfy your sweet tooth without guilt! Peanut-free, gluten-free, sugar-free--and totally delicious. Just 75 calories each!
Minutes to Prepare: 5
Minutes to Cook: 5
Number of Servings: 24
Ingredients
1 1/2 cups roasted, unsalted almonds
3/4 cup dates, pitted
3 Tbsp unsweetened cocoa powder
3 tsp vanilla extract
1/4 tsp sea salt
up to 1/4 cup water, divided
1/2 cup unsweetened shredded coconut (optional)
Tips
Do not double or triple this recipe in a single batch--the food processor usually won't be able to mix much more than this amount successfully. To make more, it's best to make additional, separate batches.
Directions
Place dates, almonds, cocoa powder, salt, vanilla and 1 Tbsp of water in a food processor
Pulse on/off for several rounds, approximately 30 seconds.
Pulse on/off for longer intervals for about a minute until mixture is mixed enough that it begins to stick together. (If it remains loose and unpacked, added water a little at a time between pulses to moisten.)
When thoroughly combined and "sticky," remove from processor. Roll into 1-inch balls and then roll through unsweetened coconut.
Serve.
Refrigerate for a week.
Serving Size: Makes 24 1-inch balls
Calories: 76
Introduction
These completely sugar-free treats with satisfy your sweet tooth without guilt! Peanut-free, gluten-free, sugar-free--and totally delicious. Just 75 calories each!
Minutes to Prepare: 5
Minutes to Cook: 5
Number of Servings: 24
Ingredients
1 1/2 cups roasted, unsalted almonds
3/4 cup dates, pitted
3 Tbsp unsweetened cocoa powder
3 tsp vanilla extract
1/4 tsp sea salt
up to 1/4 cup water, divided
1/2 cup unsweetened shredded coconut (optional)
Tips
Do not double or triple this recipe in a single batch--the food processor usually won't be able to mix much more than this amount successfully. To make more, it's best to make additional, separate batches.
Directions
Place dates, almonds, cocoa powder, salt, vanilla and 1 Tbsp of water in a food processor
Pulse on/off for several rounds, approximately 30 seconds.
Pulse on/off for longer intervals for about a minute until mixture is mixed enough that it begins to stick together. (If it remains loose and unpacked, added water a little at a time between pulses to moisten.)
When thoroughly combined and "sticky," remove from processor. Roll into 1-inch balls and then roll through unsweetened coconut.
Serve.
Refrigerate for a week.
Serving Size: Makes 24 1-inch balls
Calories: 76
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Banana Oatmeal Cookies
Minutes to Prepare: 5
Minutes to Cook: 8
Number of Servings: 1
3/4 cup whole wheat flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup quick-cooking oats (not instant)
1/3 cup raisins
1/4 cup chopped walnuts
1 large egg white
3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces
1/2 cup (packed) dark brown sugar
1 small banana, cut in 1-inch pieces
1 tsp. vanilla extract
2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.
3. In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.
4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.
5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.
Makes 24 servings.
Calories: 66.8
Introduction
Banana and oatmeal are a perfect pair in these not-too-sweet treats.Minutes to Prepare: 5
Minutes to Cook: 8
Number of Servings: 1
Ingredients
Canola oil spray3/4 cup whole wheat flour
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 cup quick-cooking oats (not instant)
1/3 cup raisins
1/4 cup chopped walnuts
1 large egg white
3 Tbsp. butter (preferably unsalted), cut in 1/2-inch pieces
1/2 cup (packed) dark brown sugar
1 small banana, cut in 1-inch pieces
1 tsp. vanilla extract
Directions
1. Set baking racks in top and lower thirds of the oven. Preheat oven to 400 degrees. Coat 2 baking pans or cookie sheets with oil spray.2. Whisk together flour, salt, baking soda, cinnamon and allspice in a mixing bowl. Mix in oats, raisins and nuts.
3. In a blender on medium speed, mix egg white, butter and sugar until smooth. Blend in banana and vanilla until mixture is smooth. Pour banana mixture into bowl with dry ingredients, mixing with spatula until well combined. Batter will be fairly stiff.
4. Drop batter by walnut-size spoonfuls onto prepared baking sheets, spacing cookies at least 2 inches apart. Flatten them slightly with the back of a wet spoon, wetting spoon frequently between cookies, to make 2-inch cookies.
5. Bake 10 minutes. Switch position of pans in oven. Bake an additional 5 to 8 minutes or until cookies are golden brown and almost firm in the center when pressed with a finger. Transfer cookies to a baking rack and cool. Stored in airtight container, these cookies keep up to 1 week.
Makes 24 servings.
Calories: 66.8
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
150-Calorie Chocolate Mousse
When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool!
Minutes to Prepare: 35
Minutes to Cook: 10
Number of Servings: 6
Ingredients
1 cup plain nonfat Greek yogurt
1/2 cup cocoa powder, unsweetened, sifted
1/2 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips
1/2 cup liquid egg whites, room temperature
1/2 cup sugar
Optional:
diced strawberries, raspberries, segmented oranges or sliced bananas for garnish (nutrition info not included)
Tips
Chocolate mousse can have 380 calories and 14 grams of fat. This version has less than half the calories and a third the fat!
Before whipping your egg whites, sprinkle a bit of white vinegar on a clean, damp cloth, and wipe out your bowl. This will remove any oily residue, which will prevent the egg whites from whipping properly.
Directions
Place the chocolate chips in a microwave-safe bowl. Microwave in 10-second intervals at medium power until the chips are halfway melted, stirring each time you pause the microwave. The residual heat will melt the chocolate completely. (If you microwave the chocolate until all the chips have melted, the residual heat could cause it to burn.)
Combine the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Microwave for one minute, stirring halfway through. Remove and stir in the melted chocolate.
Add the sugar and two tablespoons of water to a small saucepan set over medium heat. Once the sugar is dissolved, increase the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form.
With the mixer running, add the sugar water to the egg whites in a slow and steady stream. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, you'll need to temper them: Add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture using light strokes so as not deflate the egg whites. Loosely cover and chill for 30 minutes.
Divide the fruit (optional) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: Makes 6 1/2-cup servings
When I want chocolate mousse, only the real deal will do. This version is low in fat, but it's still creamy and rich. The hardest part is waiting for it to cool!
Minutes to Prepare: 35
Minutes to Cook: 10
Number of Servings: 6
Ingredients
1 cup plain nonfat Greek yogurt
1/2 cup cocoa powder, unsweetened, sifted
1/2 teaspoon vanilla extract
1/2 cup semisweet or dark chocolate chips
1/2 cup liquid egg whites, room temperature
1/2 cup sugar
Optional:
diced strawberries, raspberries, segmented oranges or sliced bananas for garnish (nutrition info not included)
Tips
Chocolate mousse can have 380 calories and 14 grams of fat. This version has less than half the calories and a third the fat!
Before whipping your egg whites, sprinkle a bit of white vinegar on a clean, damp cloth, and wipe out your bowl. This will remove any oily residue, which will prevent the egg whites from whipping properly.
Directions
Place the chocolate chips in a microwave-safe bowl. Microwave in 10-second intervals at medium power until the chips are halfway melted, stirring each time you pause the microwave. The residual heat will melt the chocolate completely. (If you microwave the chocolate until all the chips have melted, the residual heat could cause it to burn.)
Combine the yogurt, cocoa powder, and vanilla extract in a large glass bowl. Microwave for one minute, stirring halfway through. Remove and stir in the melted chocolate.
Add the sugar and two tablespoons of water to a small saucepan set over medium heat. Once the sugar is dissolved, increase the heat to high and boil for one minute. Remove from heat and set aside.
Place the egg whites in a mixing bowl. Using a mixer, whip until soft peaks form.
With the mixer running, add the sugar water to the egg whites in a slow and steady stream. Continue to beat until mixture is cool and stiffer peaks form.
To avoid ending up with scrambled egg whites, you'll need to temper them: Add one large tablespoon of egg mixture to chocolate yogurt mixture, and stir to combine. Fold in the remaining egg mixture using light strokes so as not deflate the egg whites. Loosely cover and chill for 30 minutes.
Divide the fruit (optional) among six wine glasses, then top with 1/2 cup of mousse.
Serving Size: Makes 6 1/2-cup servings
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Looks delicious !
Maybe this days I'll try doing Paleo Pancakes.
I will tell you how it went
Maybe this days I'll try doing Paleo Pancakes.
I will tell you how it went
LuisaBradusca- Admin
- Posts : 244
Points : 244
Join date : 2014-06-20
Age : 36
Re: healthy deserts
yes, yes, maybe you can take a photo as well
Tonight I plan to do broccoli with cashew sauce. I will show you tomorrow how it went
Tonight I plan to do broccoli with cashew sauce. I will show you tomorrow how it went
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Yummi....Sounds delicious!!!
LuisaBradusca- Admin
- Posts : 244
Points : 244
Join date : 2014-06-20
Age : 36
Re: healthy deserts
Wonderful ideas for healthy treats to use at parties or Christmas
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Make amazing Santa strawberries.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Strawberry Christmas Tree
Do you want to knock their socks off at the annual Christmas buffet party? Bring this. It's not that hard, but looks spectacular.
Buy an 8" cardboard cake round for stability and a doily for disguise.
I bought 3 - one pound cartons of strawberries (ones with smaller berries)at the grocery store and 2 packages of chocolate candy melts from Michaels, but I've used semi sweet chocolate chips in the past and they have worked just as well.
Separate the strawberries by size and remove the greenery. Dip the large ends of the biggest berries in the chocolate and place them on the bottom of the tree. Add the next layers with the medium sized berries, saving the small ones for the top.
I usually use a styrofoam tree, but I found this papiermache one at Michaels. It's about 13" tall. You don't need to buy one any bigger because the strawberries increase the size considerably. (You actually might want to buy one a bit smaller when you read the rest of this tutorial)
Buy an 8" cardboard cake round for stability and a doily for disguise.
I bought 3 - one pound cartons of strawberries (ones with smaller berries)at the grocery store and 2 packages of chocolate candy melts from Michaels, but I've used semi sweet chocolate chips in the past and they have worked just as well.
Cover the tree with waxed paper. Tuck in the ends and tape to secure it to the cone. Use melted chocolate (I microwaved it) to stick the tree to the base. Cut a hole in the doily and slip it over the tree.
Separate the strawberries by size and remove the greenery. Dip the large ends of the biggest berries in the chocolate and place them on the bottom of the tree. Add the next layers with the medium sized berries, saving the small ones for the top.
Okay, this is a craft fail. It was too late and the grocery store was too far away, when I ran out of strawberries. Inspiration struck. I spread chocolate on the top of the tree......
.....then scooped the melted chocolate into a small plastic bag, snipped the tiniest hole in one corner, piped a few stars on a piece of waxed paper and popped them in the fridge until they hardened. Using a bit more melted chocolate, I added a couple of stars onto the top of the tree.
Now tell me that this isn't elegant. It sure beats the baby carrots and onion dip I usually bring to these soirees.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Strawberry Cheesecake Shake
Ingredients
1/2 cup 1% Milk
1/2 cup Lowfat 1% Cottage Cheese
4-8 packets of Splenda (or sweeten to taste w/ your choice of sweeteners)
1/2 tsp. Vanilla or Almond extract (optional)
2 cups (300 grams) Strawberries, frozen, unsweetened
Tips
Do not add the frozen fruit until cottage cheese is blended smooth.
Directions
Place the milk, cottage cheese, sweetener and extract in blender and blend until completely smooth and all lumps are gone (30 seconds). NOTE: DO NOT ADD FROZEN FRUIT UNTIL COTTAGE CHEESE IS BLENDED SMOOTH.
Then add frozen strawberries (or frozen fruit of choice) a few at a time, blending in-between each addition until all are added and shake is smooth.
This is HUGE- large enough to share with 2 people (120 calories each)- but drinking the entire shake myself can serve as a very filling meal.
Try it with frozen blueberries, frozen berries or frozen peaches.
Ingredients
1/2 cup 1% Milk
1/2 cup Lowfat 1% Cottage Cheese
4-8 packets of Splenda (or sweeten to taste w/ your choice of sweeteners)
1/2 tsp. Vanilla or Almond extract (optional)
2 cups (300 grams) Strawberries, frozen, unsweetened
Tips
Do not add the frozen fruit until cottage cheese is blended smooth.
Directions
Place the milk, cottage cheese, sweetener and extract in blender and blend until completely smooth and all lumps are gone (30 seconds). NOTE: DO NOT ADD FROZEN FRUIT UNTIL COTTAGE CHEESE IS BLENDED SMOOTH.
Then add frozen strawberries (or frozen fruit of choice) a few at a time, blending in-between each addition until all are added and shake is smooth.
This is HUGE- large enough to share with 2 people (120 calories each)- but drinking the entire shake myself can serve as a very filling meal.
Try it with frozen blueberries, frozen berries or frozen peaches.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Chocolate Peanut Butter Protein Bars
Ingredients
1 cup natural peanut butter
3 tablespoons honey, or to taste
1 1/2 cups chocolate whey protein powder
1 cup uncooked oats
2-5 tablespoons water
(optional) 1 tablespoon of unsweetened cocoa
Directions
Mix the peanut butter and honey in a bowl and microwave for 30 seconds. Add the rest of ingredients and mix together. Mixture should be crumbly and slightly moist.
Press (hard) into a 9x9 tray and refrigerate for 20 minutes. Cut into 12 equal bars.
Calories: 221.0
Ingredients
1 cup natural peanut butter
3 tablespoons honey, or to taste
1 1/2 cups chocolate whey protein powder
1 cup uncooked oats
2-5 tablespoons water
(optional) 1 tablespoon of unsweetened cocoa
Directions
Mix the peanut butter and honey in a bowl and microwave for 30 seconds. Add the rest of ingredients and mix together. Mixture should be crumbly and slightly moist.
Press (hard) into a 9x9 tray and refrigerate for 20 minutes. Cut into 12 equal bars.
Calories: 221.0
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Pineapple-Raspberry Parfaits Recipe
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
16 ounce(s) yogurt, nonfat, peach
1/2 pint(s) raspberries, (about 1.25 cups)
1 1/2 cup(s) pineapple chunks
Preparation
Divide and layer yogurt, raspberries and pineapple into 4 glasses.
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
16 ounce(s) yogurt, nonfat, peach
1/2 pint(s) raspberries, (about 1.25 cups)
1 1/2 cup(s) pineapple chunks
Preparation
Divide and layer yogurt, raspberries and pineapple into 4 glasses.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Faux (Baked) Healthy Donuts
Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 12
Ingredients
1 1/4 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
3 eggs
2 Tbsp honey
1/4 cup coconut oil
1/2 tsp vanilla extract
Minutes to Prepare: 5
Minutes to Cook: 10
Number of Servings: 12
Ingredients
1 1/4 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
3 eggs
2 Tbsp honey
1/4 cup coconut oil
1/2 tsp vanilla extract
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Almost Paleo Lemon Blueberry Cake (Gluten Free)
Ingredients
Cake:
1/2 cup coconut flour
1/2 cup almond flour
5 eggs
2/3 cup non-dairy milk
2 tablespoons stevia
2 teaspoons vanilla extract
2 lemons, juiced
1 teaspoon lemon zest
1/4 cup Greek yogurt
1/2 teaspoon baking powder
pinch of salt
1/2 cup blueberries (plus more for decoration)
shredded coconut (optional, not included in calorie calculation)
Icing:
4 dates, soaked in water for 1 hour, then pitted
1/2 block firm tofu
1/3 tub Tofutti cream cheese
1/4 cup honey
Ingredients
Cake:
1/2 cup coconut flour
1/2 cup almond flour
5 eggs
2/3 cup non-dairy milk
2 tablespoons stevia
2 teaspoons vanilla extract
2 lemons, juiced
1 teaspoon lemon zest
1/4 cup Greek yogurt
1/2 teaspoon baking powder
pinch of salt
1/2 cup blueberries (plus more for decoration)
shredded coconut (optional, not included in calorie calculation)
Icing:
4 dates, soaked in water for 1 hour, then pitted
1/2 block firm tofu
1/3 tub Tofutti cream cheese
1/4 cup honey
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Chocolate-and-Almond Macaroons
Ingredients
3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels
Preparation
1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2. Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
Note:
For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.
Ingredients
3/4 cup sweetened condensed milk
1 (14-oz.) package sweetened flaked coconut
1/4 to 1/2 tsp. almond extract
1/8 teaspoon salt
24 whole unblanched almonds
1/2 cup dark chocolate morsels
Preparation
1. Stir together first 4 ingredients. Drop dough by lightly greased tablespoonfuls onto parchment paper-lined baking sheets. Press an almond into top of each cookie.
2. Bake at 350º for 15 to 17 minutes or until golden. Remove to wire racks to cool.
3. Microwave 1/2 cup chocolate morsels in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until melted and smooth, stirring at 30-second intervals and at end. Transfer to a 1-qt. zip-top plastic freezer bag; cut a tiny hole in 1 corner of bag. Pipe melted chocolate over cooled cookies by gently squeezing bag.
Note:
For easy cleanup, put wax paper under the wire rack to catch the excess chocolate as you drizzle it on the cookies.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Green Lemonade
- 1 to 2 very large apples (200-400g)
- 1 to 2 cups kale (or another green, or omit) (40g)
- 1 to 2 stalks celery, broken into a few pieces, and bottoms cut off (80g)
- 1/3 cup lemon juice
- 3/4 cup water
optional: a small piece of fresh ginger (or more, for a spicier juice)
Core the apples (no need to take off the skin), and combine all ingredients in a super-high-powered blender like a Vita-Mix. Blend until completely pulverized. I like it thick, so I never bother with this next step: Unless you prefer a ton of pulp like I do, you should pour the blended mixture through the finest strainer you own. Discard pulp or use for a different recipe. (Google “juice pulp recipes” if you need ideas.) Use one apple for a more tart drink and two apples for a sweeter drink.
Calories: 65
- 1 to 2 very large apples (200-400g)
- 1 to 2 cups kale (or another green, or omit) (40g)
- 1 to 2 stalks celery, broken into a few pieces, and bottoms cut off (80g)
- 1/3 cup lemon juice
- 3/4 cup water
optional: a small piece of fresh ginger (or more, for a spicier juice)
Core the apples (no need to take off the skin), and combine all ingredients in a super-high-powered blender like a Vita-Mix. Blend until completely pulverized. I like it thick, so I never bother with this next step: Unless you prefer a ton of pulp like I do, you should pour the blended mixture through the finest strainer you own. Discard pulp or use for a different recipe. (Google “juice pulp recipes” if you need ideas.) Use one apple for a more tart drink and two apples for a sweeter drink.
Calories: 65
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Cacao Raspberry Magic Cake
Serves
6-8
Ingredients
Cake:
1 cup almonds
2 cups macadamia nuts
1/2 cup maple syrup (more if you prefer a sweet cake) (not raw)
1/4 cup coconut oil
1/2 lemon, juiced
4-5 dates, soaked and peeled
2 T cacao powder
1 t vanilla
pinch of sea salt
Cacao Shell:
1/4 cup of shaved cacao butter
1/4 cup of shaved cacao liquor
1/4 cup of maple syrup (not raw)
1 t vanilla
Preparation
For the cake:
Place the almonds in a food process and process until a flour is formed.
Add the dates, salt, and cacao powder and process until a chunky dough is formed.
Dump contents into a 6″ springform pan and press down until even.
Next, place the macadamia nuts in a food processor and process until a flour is formed.
Add the lemon juice, maple syrup, vanilla, and coconut oil and process until smooth. (Add 1-2 T of water as needed to facilitate blending).
Dump contents over the crust and smooth over until even.
Place in the freezer for an hour, then move to the refrigerator.
Pour the cacao shell over the top and place in the refrigerator to harden. Top with fresh raspberries, coconut nibs, whatever sounds good!
For the shell:
In a glass bowl, add the cacao butter and cacao liquor. Make sure everything that comes in contact with this is 100% dry. Any amount of water will create a chunky, curdled consistency.
Place the bowl over a pot of warm water and stir until melted.
Add the maple syrup and vanilla and stir to incorporate.
Pour into mold or over dessert. Place in the refrigerator to harden.
Serves
6-8
Ingredients
Cake:
1 cup almonds
2 cups macadamia nuts
1/2 cup maple syrup (more if you prefer a sweet cake) (not raw)
1/4 cup coconut oil
1/2 lemon, juiced
4-5 dates, soaked and peeled
2 T cacao powder
1 t vanilla
pinch of sea salt
Cacao Shell:
1/4 cup of shaved cacao butter
1/4 cup of shaved cacao liquor
1/4 cup of maple syrup (not raw)
1 t vanilla
Preparation
For the cake:
Place the almonds in a food process and process until a flour is formed.
Add the dates, salt, and cacao powder and process until a chunky dough is formed.
Dump contents into a 6″ springform pan and press down until even.
Next, place the macadamia nuts in a food processor and process until a flour is formed.
Add the lemon juice, maple syrup, vanilla, and coconut oil and process until smooth. (Add 1-2 T of water as needed to facilitate blending).
Dump contents over the crust and smooth over until even.
Place in the freezer for an hour, then move to the refrigerator.
Pour the cacao shell over the top and place in the refrigerator to harden. Top with fresh raspberries, coconut nibs, whatever sounds good!
For the shell:
In a glass bowl, add the cacao butter and cacao liquor. Make sure everything that comes in contact with this is 100% dry. Any amount of water will create a chunky, curdled consistency.
Place the bowl over a pot of warm water and stir until melted.
Add the maple syrup and vanilla and stir to incorporate.
Pour into mold or over dessert. Place in the refrigerator to harden.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Vegan Lime Poppyseed Mini Cheesecakes
Ingredients
Crust:
1 cup finely shredded dried coconut
1 cup almond meal (or ground up raw almonds)
6-8 medjool dates, pitted
1/4 tsp sea salt
2 Tbsp lemon zest
1/4 cup lemon juice
1 tsp pure vanilla extract
1/4 cup black poppyseeds
Filling:
1 1/2 cups avocado
1 1/2 cups soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract
1/4 cup raw coconut oil (warmed to liquid)
Preparation
1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into mini cupcake pan sprayed with non-stick spray. Alternatively you can use a torte pan.
2. For the filling, combine avocado, cashews, lime juice and zest, maple syrup, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute.
3. Preheat oven to 350F. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove.
4. Let cool completely. Once cool decorate the cupcakes with melted dark chocolate.
Ingredients
Crust:
1 cup finely shredded dried coconut
1 cup almond meal (or ground up raw almonds)
6-8 medjool dates, pitted
1/4 tsp sea salt
2 Tbsp lemon zest
1/4 cup lemon juice
1 tsp pure vanilla extract
1/4 cup black poppyseeds
Filling:
1 1/2 cups avocado
1 1/2 cups soaked cashews (drained)
1/4 cup lime juice
2 Tbsp organic lime zest
1/3 cup plus 1 Tbsp agave nectar or maple syrup
1/4 tsp sea salt
2 tsp pure vanilla extract
1/4 cup raw coconut oil (warmed to liquid)
Preparation
1. To make the crust, combine all the ingredients in a food processor and process until finely chopped and starting to hold together. Press the mixture into mini cupcake pan sprayed with non-stick spray. Alternatively you can use a torte pan.
2. For the filling, combine avocado, cashews, lime juice and zest, maple syrup, sea salt, and vanilla in a food processor and process until smooth. With the motor running, slowly add the coconut oil and process for a minute.
3. Preheat oven to 350F. Bake for 35-40 minutes until lightly golden along edge and it springs back slowly when touched. I baked them for 40 minutes, but baking time may vary. Place pan on cooling rack for 10 minutes, carefully remove.
4. Let cool completely. Once cool decorate the cupcakes with melted dark chocolate.
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
Re: healthy deserts
Whipped Coconut Cream
Ingredients
1 14-oz. can full-fat coconut milk, refrigerated overnight
2 tsp honey
1/2 tsp vanilla extract
Instructions
Place a metal bowl in the freezer for 5 minutes. Scoop the thickened cream from the top of the chilled can of coconut milk. Place into the bowl.
Use a hand blender to whip the chilled coconut cream, vanilla, and honey together for about one minute or until smooth. Serve immediately or refrigerate until ready to serve.
Notes
Servings: 4
Difficulty: Easy
Ingredients
1 14-oz. can full-fat coconut milk, refrigerated overnight
2 tsp honey
1/2 tsp vanilla extract
Instructions
Place a metal bowl in the freezer for 5 minutes. Scoop the thickened cream from the top of the chilled can of coconut milk. Place into the bowl.
Use a hand blender to whip the chilled coconut cream, vanilla, and honey together for about one minute or until smooth. Serve immediately or refrigerate until ready to serve.
Notes
Servings: 4
Difficulty: Easy
Alina- Admin
- Posts : 999
Points : 1107
Join date : 2014-06-20
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