Tag: healthy desserts
Almond Flour and Agave Brownies
Brownies- take 3
- 1/3 and ¼ cup agave
- ½ cup melted coconut oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup almond flour
- ½ cup cocoa
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Heat oven to 350 degree F.
Grease an 8X8X2 pan.
Mix agave, oil, vanilla and eggs. Beat the mixture in an electric mixer for 2 to 3 minutes. Add almond flour, cocoa, baking soda, salt and cinnamon. Stir to till smooth. Pour into pan and bake till the done- about 15 minutes.
Watermelon Sorbet with Yogurt
This is perfect for a hot day and very easy to whip up in your blender… make it before the watermelons go away… I served the sorbet with some macerated blueberries… yum! Healthy and delicious… and simple!
- 4 cups watermelon, cut up and frozen overnight
- ½ cup full fat yogurt
- 2 to 3 tablespoons honey
- 2 to 3 tablespoon lemon juice
Transfer the watermelon, yogurt, honey and lemon juice to a Vitamix. Blend till a sorbet consistency is formed. Transfer to a air tight container and freeze.
- 1 cup blueberries
- 1 tablespoon sugar
- ½ vanilla pod, sliced in half or ½ teaspoon vanilla extract
- 2 tablespoons fresh mint, chopped
Transfer the blueberries, sugar, vanilla and mint to a bowl. Mix well and let sit at room temperature for 2 to 3 hours.
Serve with the sorbet.
Coconut Sweet Potato Cake
- 1 cup pureed sweet potatoes
- 2 eggs
- ½ cup extra light olive oil
- 1 cup turbinado sugar
- 1 teaspoon vanilla extract
- 1 cup white whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1/3 teaspoon powdered cloves
- 1/3 teaspoon powdered cardamom
Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.
In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. In a large bowl of a mixer, add the sugar and oil. Beat till the mixture is creamy. Beat in eggs, one at a time, then add the sweet potatoes and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the coconut and pecan icing.
Toasted Coconut and Pecan Icing
- 1 cup confectioner’s sugar
- 1 teaspoon cinnamon
- 4 tablespoons milk
- ½ cup unsweetened shredded coconut, toasted
- ½ pecans, chopped and toasted
In a small mixing bowl, combine the sugar, cinnamon and milk. Whisk well until all ingredients are incorporated and smooth. Add the coconut and pecans. Mix well and pour the mixture on top of the cake. Let it set for at least an hour before serving.
Cherry Almond Duffins
Dessert number 3! Use fresh or frozen cherries for this one… yummy!
- ¾ cup raw sugar
- 1 large egg
- 1½ cups white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup extra light olive oil
- 1 cup 1% milk
- 2 teaspoons almond extract
- 1 cup pitted fresh or frozen cherries, chopped
Topping
- 1 tablespoon butter, melted
- ½ cup fine raw sugar
Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.
In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.
While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.
Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.
Almond Coconut Truffles
I have been trying to come up with a snack that does not have any added sugar, agave or any other sweetener. It is very tough to have a truly healthy snack other than a piece of fruit or some nuts. So, I came up with these fabulous truffles. The sweetness comes from dried dates and coconut. I added some almond meal and almond butter to bind everything together. Of course the unsweetened cocoa provides tremendous flavor! read more …
Pink Cupcakes with Strawberry Whipped Cream
Try these for Valentines Day! I made them for my daughter’s 7th birthday and now she is 9! How time flies!!
I love these cupcakes. They are so pretty to look at. I never thought I would be saying that about pink cupcakes but raising a girl for the last seven years has made me very girly.
I remember swearing to my husband I will never dress my daughter in pink clothes. Once she was about three years old, all of that talk went down the drain. There was pink everywhere. We brought her home to a red nursery and now her room is pepto bismal pink- no joke!
Sia turned seven last week and I made these cupcakes for her birthday party. I was going to buy them and give business to a local store but then I thought why should I buy when I can bake them myself. I have never made cupcakes before so I started researching them. I tweaked a recipe I found on honey and jam.
I had to make my own frosting since I can’t stand all the sugary ones out there. I like icing or frosting made out of whipped cream. For the cupcakes I whipped up cream with confectioner’s sugar, food coloring and melted strawberry jam. It was delicious!
My daughter thought the cup cakes were very yummy. She suggested we make them again for Valentines Day- what an excellent idea!
Make these for V Day for your kids and honey .
read more …
Pineapple and Apricot Compote
My daughter keeps reminding me how I have not baked any dessert recently. She is right… I feel if I bake something.. then I have to eat it and I really don’t want to … so I don’t end up making anything. It is better not to have anything at home to tempt you through the day or after a meal.
So, when some friends were coming over for a cook out, I started thinking of dessert. I thought about just cutting up some watermelon which is really delicious and healthy but I wanted to do something a little different but keep it healthy at the same time. I decided to cook the fruit and make a compote. I had apricots and pineapple in the fridge.. I added some honey, orange juice and cardamom. I love cardamom with fruit.. it gave a delicious floral undertone to the compote. I chilled it and served it with a dollop of creme fraiche. It was a perfect dessert. It satisfied the sweet craving but definitely did not break the calorie bank. A perfect end to a delicious meal….
read more …