Strawberry Oat-Almond Bars

 

You know what is cool? Besides being beautiful and delicious, these babies have no sugar. Zero. Well, of course unless you want to get all technical--they have no refined sugars, only the sugars found naturally in the ingredients. As nature intended sugar to be eaten I say.

Also, they are raw. No need to turn on a hot oven on a hot day.

The crust is made by pulsing dates, almonds, and oats in a food processor (I just used my Vita Mix). Then, you press that crust into a bread pan, spread some smashed-up strawberries on top and then top that with sliced strawberries. Easy peasy. And yummy. Here's the recipe.

 

Strawberry Oat-Almond Bars

1 1/2 to 2 c. pitted dates
1/4 c. raw almonds
2 Tbsp. old-fashioned rolled oats
1 lb. strawberries

1. Pulse the dates, nuts, oats, and a dash of salt in a food processor until combined.
2. Press teh date mixture inot the bottom of a bread loaf pan.
3. Mash about 1 c. of the strawberris adn spread on top of the date mixture.
4. Slice the remaining strawberries. Snich a few and add the rest to the top.
5. Slice and serve.

Fruit Icee

A perfect way to beat the heat on these last days of summer!

Directions:

Chop up ice cubes in a blender or food processor. You may have to do only a few ice cubes at a time.

Transfer to a ramekin or cup.

Now for the "syrup:"

Here, I used cantaloup and a bit of honey, but the possibilities are endless--watermelon, honeydew, raspberries, strawberries, etc. Just blend it up until it has the consistency of thick juice.

Pour over your ice and enjoy!

Jello-Filled Cantaloupe

What a fun healthy treat for kids! I took a cantaloupe, halved it, removed the seeds and then filled it with jello and strawberries. I used Knox brand gelatin and white grape juice (and followed the recipe for "Knox Blocks" on the package, using just one packet of gelatin), but dyed it red because my daughter really wanted red jello. Once the gelatin was dissolved, I added frozen sliced strawberries (which really added to the flavor). Then, before pouring the mixture into the prepared cantaloupe halves, I chopped a little off the bottom of the cantaloupe to help it stand flat. Refrigerated until set, sliced it and enjoyed a fun family treat!

Grapefruit Clementine Fool

This dessert is one of those healthy-because-it's-low-sugar-but-not-healthy-because-it-is-high-fat desserts; it just depends on how you personally define "healthy." I worry more about refined sugars than I do about fats, so I don't think this one is too bad. The texture is wonderfully fluffy and smooth and it tastes very fresh--it was an instant success at our house. Make good use of all the delicious citrus fruits available now and whip it up!

1 1/2 c. orange juice

1 envelope unflavored gelatin

1 1/4 c. heavy cream (you could probably use low-fat Cool Whip instead)

scant 1/4 c. sugar (or OJ concentrate)

1 tsp. vanilla

2 pink grapefruits, peel removed, sectioned and cut into thirds

2 clementines, peeled, sectioned and cut into thirds

1. Place 1/2 c. orange juice in a saucepan; stir in gelatin and allow to stand for 1 minute. Stir over low heat for a few minutes until the gelatin dissolves. Cool to room temperature. Stir in remaining 1 c. of juice and pour into a large bowl. Refrigerate until partially set.

2. Remove juice mixture from the fridge. Beat for 2 minutes until frothy.

3. In another large bowl, beat the cream, sugar and vanilla on medium-high until soft peaks form. Gently fold whipped cream into the gelatin mixture. Fold in the grapefruit and clementine pieces.

4. Spoon mixture into 6 dessert dishes. Cover and refrigerate for at least 4 hours. To serve, you can garnish with more citrus sections or a sprig of mint.

Note: I originally got this recipe from the Family Circle magazine.

Ultimate Citrus Smoothie

Soooo good! We loved this zippy citrus concoction, and it's the perfect time of year to make it! I got the recipe from Sunset magazine and didn't follow the recipe very well (we made it on the spur of the moment and didn't have the precise ingredients) but it was still delicious. Makes 2 servings.

Actual recipe:

1 frozen banana

1/2 c. tangerine juice

1 1/2 to 2 Tbsp. Meyer lemon juice

1-2 Tbsp. honey

1/2 c. low-fat Greek yogurt

1/2 to 2/3 c. ice cubes

What I actually did:

1 frozen banana

1 orange

1 clementine

Juice from 1/2 of a lemon

Big squirt of honey

3/4 c. plain yogurt

5 ice cubes

Put in a blender and mix!

Honeydew Meringues

This is a fun way to dress up a fruit salad. Enjoy!
Serves 4

1 6-oz carton of fruit flavored yogurt
4 c. cantaloupe chunks
4 c. berries (any combo of blackberries, raspberries, strawberries or blueberries)
2 honeydew melons
4 egg whites
1 tsp. vanilla
1/2 tsp. cream of tartar
1/2 c. sugar

1. Combine the yogurt, cantaloupe and berries. Cut honedydew melons in half, scoop out the pulp and fill with berry mixture.
2. Beat egg whites with vanilla and cream of tartar until frothy. Gradually beat in sugar, a little at a time. Beat until all sugar is dissolved and meringue is stiff and glossy.
3. Spread the meringue on top of the filling and rim of the melon.
4. Bake at 425 for 5 to 6 minutes or until meringue is golden.

Note: modified from Darigold's 75th Anniversary Celebrations cookbook.

Coconut Cheese Brulee

It's been awhile since I posted anything, one because I've been busy, but two because this recipe has been a bit of a challenge to make healthy. I had to experiment a lot, and it isn't as healthy as I'd prefer, but it is significantly healthier, and better-tasting, than the original. The original recipe had a TON of butter and sugar in it, making it not only unhealthy but also greasy and too sweet. I was able to tinker with the recipe and get it to a point that the flavor is fantastic but it is better for you. We've really enjoyed eating this while relaxing to a good movie (we recently finished watching Doctor Zhivago).

Coconut Cheese Brulee

1 lb. Monterey Jack or Swiss Cheese
1/4 c. packed brown sugar
1/2 to 2/3 c. shredded coconut
1/2 c. chopped walnuts or pecans
1 Tbsp. melted butter
1 1/2 Tbsp. skim milk

Directions:
1. Cut cheese into one-inch chunks. Arrange in an ovenprof serving dish or into several ramekins. Bake at 350 for about 5 minutes to soften the cheese (do not melt the cheese).
2. Combine the brown sugar, coconut, nuts, butter and milk and mix well. Spread over the cheese.
3. Broil about 3 mintues or until teh topping is bubbly and slightly browned
4. Serve with assorted crackers and fruit such as apples, pears and grapes.

This truly is delicious. Cheese is high-fat, but it is also high-calcium, so while this dessert is rather high-calorie, it is full of nutrition. Enjoy!

Blue Bunny Yogurt Bars

I never thought I'd actually put a comercial product on this blog, but my husband bought these for our date night treat this past weekend, and they were delicious! While they are not as healthy as making your own, sometimes it's just nice to buy an easy treat--plus as they are a healthier choice than ice cream bars for sure. These only have 40-60 calories per bar and have real yogurt and fruit in them.

Chilled Cantaloupe-Peach Soup

Heaven. That's all I can say--this dessert is heaven. If you try any of the desserts on this blog, try this one!

3 ripe peaches

1/8 c. water

3 Tbsp. fresh lemon juice (about the juice from one lemon)

0-2 tsp. honey (I didn't use any, the recipe calls for 2)

dash of cinnamon

smaller dash of nutmeg

1/2 of a ripe cantaloupe

1/2 c. orange juice

blueberries to garnish(preferably fresh, but frozen is good too)

Other optional garnishes: plain yogurt, whipped topping, sour cream.

Directions:

1. Peel, pit and slice the peaches. Place them in a heavy saucepan with everything except the cantaloupe and orange juice. Heat the peach mixture to a boil, lower to a simmer, cover and let it stew for 10 minutes. Let it cool to room temperature.

2. Using a blender or food processor, puree the peach mixture with all its liquid. Place the puree in a serving bowl.

3. Chop approximately 3/4 of the 1/2 of cantaloupe (3/8 of the whole thing), and puree it in the orange juice until smooth. Add it to the peach puree. Mince the remaining 1/4 of the 1/2 of cantaloupe (1/8 of the total), and add the pieces to the puree. Cover and chill. Serve cold with blueberries.

Note: I got this recipe from the Enchanted Broccoli Forest cookbook.

Fresh fruit parfait

· Plain yogurt
· Granola
· Strawberries
· Bananas
· Really, any fresh fruit or berries!

1. Layer fruit, granola and yogurt in a glass.

Pineapple Coconut Pie

· 8 oz crushed pineapple, drained
· 3 oz pineapple gelatin powder
· 2/3 c. boiling water
· ½ c. cold water
· 8 oz Cool Whip, thawed
· ¼ c. flaked coconut

1. Completely dissolve gelatin powder in boiling water. Combine with cold water and ice cubes to make 1 ¼ c.
2. Add gelatin, stirring until slightly thickened. Remove any remaining ice. Fold in the whipped topping, pineapple and coconut. Blend until smooth. Chill until mixture mounds.
3. Spoon into crust. Chill two hours. Garnish with pineapple chunks and additional coconut.

Fresh Fruit With Yogurt Dressing

· 1 c. plain yogurt
· 1 Tbsp. liquid honey
· 1 Tbsp. freshly-squeezed orange juice
· 4 c. assorted fresh fruits
· Grated coconut to garnish

1. Combine the yogurt, honey and orange juice.
2. Place fruit in a large bowl. Pour yogurt mixture over the fruit.
3. Refrigerate until serving time; sprinkle with coconut.

Cottage Cheese Sundaes

· 1 banana
· ½ c. cottage cheese
· ¼ c. grapes, halved
· 1 tsp. wheat germ
· 1 tsp. cinnamon
· ½ c. strawberries, sliced
· 1 Tbsp. chopped pecans
· 2-3 Tbsp. yogurt
· 1 tsp. cinnamon
· 1 tsp. natural maple syrup

1. Cut banana length wise and place in a bowl.
2. Combine cottage cheese with grapes, wheat germ and cinnamon.
3. From into a scoop and set in the middle of the banana. Top with strawberries.
4. Combine the yogurt, cinnamon and maple syrup. Drizzle over the cottage cheese scoop.
5. Sprinkle with nuts.

Very Berry Strawberry Smoothie Pie

· 1 envelope (1/4 oz) unflavored gelatin
· 1/3 c. cranberry juice
· 3 c. sliced strawberries
· 1 8-oz carton raspberry yogurt
· 1 Pie Crust (pastry, graham, healthy, etc.)

1. In a small bowl sprinkle gelatin over the juice. Let stand 5 minutes to soften. Microwave juice and gelatin on high for 15 seconds; stir and repeat.
2. In a blender, puree strawberries, yogurt and gelatin mixture for 3 minutes or until smooth.
3. Pour into pie shell. Refrigerate 4 hours or until firm.