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healthy deserts

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healthy deserts

Post by Alina on 25th June 2014, 4:37 pm

Banana Cream Pie Smoothie



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/

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Re: healthy deserts

Post by Alina on 28th July 2014, 8:52 am

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

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Re: healthy deserts

Post by Alina on 9th September 2014, 7:21 am

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.


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Re: healthy deserts

Post by Alina on 2nd October 2014, 10:15 am

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

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Re: healthy deserts

Post by Alina on 6th October 2014, 8:45 am

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

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Re: healthy deserts

Post by Alina on 8th October 2014, 6:19 pm

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

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Re: healthy deserts

Post by LuisaBradusca on 9th October 2014, 8:47 am

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
Hmmm great Idea, maybe I will try it this weekend, we don't have any more ice cream:jump1: !

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Re: healthy deserts

Post by Alina on 21st October 2014, 10:40 am

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

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Re: healthy deserts

Post by Alina on 23rd October 2014, 7:53 am

Banana Oatmeal Cookies


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 spray

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

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

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Re: healthy deserts

Post by Alina on 6th November 2014, 9:49 am


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Re: healthy deserts

Post by Alina on 6th November 2014, 9:50 am


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Re: healthy deserts

Post by Alina on 6th November 2014, 9:51 am


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Re: healthy deserts

Post by Alina on 6th November 2014, 9:52 am


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Re: healthy deserts

Post by Alina on 25th November 2014, 8:04 am

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

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Re: healthy deserts

Post by LuisaBradusca on 25th November 2014, 8:11 am

Looks delicious dancingrose !
Maybe this days I'll try doing Paleo Pancakes.
I will tell you how it went Very Happy

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Re: healthy deserts

Post by Alina on 25th November 2014, 8:29 am

yes, yes, maybe you can take a photo as well Very Happy

Tonight I plan to do broccoli with cashew sauce. I will show you tomorrow how it went Very Happy

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Re: healthy deserts

Post by LuisaBradusca on 25th November 2014, 3:31 pm

Yummi....Sounds delicious!!! jump2

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Re: healthy deserts

Post by Alina on 8th December 2014, 1:36 pm

Wonderful ideas for healthy treats to use at parties or Christmas

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Re: healthy deserts

Post by Alina on 8th December 2014, 2:02 pm

Make amazing Santa strawberries.


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Re: healthy deserts

Post by Alina on 9th December 2014, 8:15 am

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.
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.

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Re: healthy deserts

Post by Alina on 12th December 2014, 11:21 am

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.

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Re: healthy deserts

Post by Alina on 15th December 2014, 11:43 am

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

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Re: healthy deserts

Post by Alina on 29th December 2014, 3:15 pm

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.

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Re: healthy deserts

Post by Alina on 30th December 2014, 8:33 am

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


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Re: healthy deserts

Post by Alina on 30th December 2014, 8:35 am

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


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Re: healthy deserts

Post by Alina on 30th December 2014, 1:06 pm

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.

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Re: healthy deserts

Post by Alina on 20th January 2015, 8:25 am

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

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Re: healthy deserts

Post by Alina on 26th January 2015, 8:22 am

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.

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Re: healthy deserts

Post by Alina on 30th January 2015, 9:49 am

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.


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Re: healthy deserts

Post by Alina on 17th March 2015, 9:51 am

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




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Re: healthy deserts

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