Healthy Fudge Brownies

Now to be honest, the first time I tried this recipe, I was pretty doubtful about the success.

Boy, was I surprised. They're great! They taste a lot like fudge and are amazingly good. The first bite is always a bit surprising for some reason, but then I can't stop eating them--yum-o!

 I especially like them with fresh strawberries.

Whip some up and enjoy the rewards. :)

Healthy Fudge Brownies

1/2 cup pitted dates

1/2 cup raisins

1/2 cup almond milk

1 cup peanut butter (or almond butter)

1/2 cup unsweetened cocoa powder

1/2 cup unsweetened shredded coconut

1/4 tsp vanilla extract

1/3 cup chopped almonds (or walnuts or pecans)

1. Begin by soaking the dates and raisins in the milk for 1/2 hour or so. This will help them chop easier.

2. In food processor, chop dates and raisins until very fine. Pour chopped mixture into a bowl and mix in remaining ingredients.

3. Press into an 8x8, lined with wax paper, glass baking dish. Refrigerate for a few hours.

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.

Quinoa Pudding

image: whole living

I'm a big fan of quinoa, but I'd never tried it in a dessert. This was the week for that! I found that I liked the recipe a lot; I liked that my kids liked it and that it was pretty healthy for them. It made way too much for our little family though and we didn't eat all the leftovers, so if you aren't truly serving 8, I'd recommend halving it. :)

Quinoa Pudding
Serves 8

3/4 cup quinoa, rinsed
4 cups skim milk (I used almond milk with good success)
1/4 cup turbinado sugar
1/4 cup honey
2 large eggs
1/4 teaspoon ground cardamom
1/2 cup golden raisins
1/4 cup chopped dried apricots

Directions
1.In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, unti tender, 12 to 14 minutes.
2.Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.
3.Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cook, at least 2 hours and up to 2 days.

Here's my version. I used dried apricots and dried cranberries.

Recipe from Whole Living Magazine

Also, if you are still looking for more recipes, I found this Quinoa Pudding recipe that looks divine--it'll be my next one to try. :)

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!

Healthy Banana Cookies

No sugar and no added fats (unless you add nuts)! AND amazingly good. I consider these an especially great treat for little kids. They are especially fun for a toddler/preschooler to help you cook because the measurements don't really matter so much. I let my 2-year-old measure EVERYTHING by herself (which she thought was wonderful) and they still turned out. Enjoy!

3 ripe bananas
2 cups rolled oats
1 cup dried fruit such as chopped dates, cranberries, raisens, chopped apricots
1/3 cup applesauce
1 teaspoon vanilla extract
dash of cinnamon and nutmeg
Optional add-ins:
flaked coconut
honey
wheat germ
chopped nuts
chopped apples

1.Preheat oven to 325 degrees F (175 degrees C).
2.In a large bowl, mash the bananas. Stir in oats, dried fruit, applesauce, spices, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto a cookie sheet.
3.Bake for 15-20 minutes in the preheated oven, or until lightly brown.

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.

LUSCIOUS GRAPEFRUIT MERINGUE

This was a fun new dessert we tried this week that my husband and I both really enjoyed--it has been added to our list of keeper recipes! It was pretty messy to eat so I would recommend either loosening the segments with a knife after cutting them in half or sectioning the grapefruit to remove all skin/pith (cut off the top and bottom of the grapefruit, lay it flat on a cutting board, cut off the peel with a knife, then use a knife to remove the sections of fruit, leaving behind all the skin around each section).

INGREDIENTS:
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt (optional--if you like salt on your grapefruit, I'd include it, otherwise it is fine to leave out)
• 1/4 cup confectionary sugar
• 2 large pink grapefruits, halved, sections pre-cut for easier eating.
COOKING INSTRUCTIONS:
Pre-heat oven to 350 degrees F. In a medium bowl, use an electric mixer to beat the
egg whites with the vanilla cream of tartar and the salt until foamy. Gradually add
the confectionary sugar and continue beating until the mixture is shiny and forms stiff
peaks. Cover the surface of the each grapefruit half completely with generous gobs of
meringue and bake for 15 or 20 minutes until lightly browned. Serve immediately.
Yield: 4 Servings

Note: I got this recipe from the Eye Care America website (http://www.eyecareamerica.org/eyecare/upload/Grapefruit-Meringue.pdf)

Warm Stone Fruit Salad

This may be my last post. I've had fun trying new healthy desserts and sharing the recipes, but frankly now that I have so many new healthy dessert recipes, we tend to redo some of our old favorites rather than experiment! I'm sure I'll continue to try new recipes, and I may or may not post them in the months and years to come, but just to let everyone know, this blog may have just recieved it's last post! I hope you enjoy it. It was a fun recipe to try; I'd never cooked with star anise before.

1/4 vanilla bean, split lengthwise, OR substitute 1 teaspoon vanilla extract
1 star anise
2 tablespoons brown sugar
1 sprig fresh thyme, plus more for garnish
4 ripe peaches, halved, pitted, each cut in 6 wedges
4 ripe apricots, halved, pitted, each cut into 4 wedges
1 cup part-skim ricotta

Directions:
1. In a large skillet, combine the vanilla, star anise, sugar, thyme, and 1 cup water. Bring to a boil and cook until syrupy, about 6 minutes.
2. Add fruit, reduce heat to medium, and cook 8 to 10 minutes, or until the fruit is tender but not mushy, and the liquid is syrupy again. Shake the pan occasionally to prevent sticking, but don't stir, as this will break up the fruit. Remove and discard spices.
3. Spoon into bowls; top with ricotta.

Note: I got this recipe from Body + Soul magazine.
Note: I used plums rather than apricots.

Granola-Ginger Baked Apples

Delicious and very fun for fall.

4 large apples (pref. Golden Delicious, Jonagold, or Macintosh)

3 (1.5-oz.) oat-and-honey granola bars, finely crushed (or equivalent amount of granola)

1/2 c. roasted salted almonds, chopped

1/4 c. finely chopped crystallized ginger

1 Tbsp. butter, softened

3/4 tsp. cinnamon

1 3/4 c. apple cider or orange juice

1/3 c. cherry preserves

1 7-oz, container low-fat or non-fat Greek yogurt

1. Preheat oven to 375. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4-inch from opposite side of apple, forming a flat base.

2. Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing gently to pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.

3. Bake at 375 fro 25 to 45 minutes or until apples are tender, basting twice with pan juices.

4. Place apples on serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.

Also good with pears, although make sure and don't overcook because it isn't as good if they are too mushy (trust me, I know).

Note: Original recipe from Southern Living magazine.

Delicious Sugar-Free Cream Cheese Frosting

I recently made this frosting to go on my daughter's first birthday cake and it was delicious! I didn't want her to have any artificial sweeteners and with there being so much sugar in the cake already, I was happy when I found this recipe.


1 8-oz. package cream cheese
1/4 c. apple juice concentrate or orange juice concentrate
1-2 tsp. vanilla


Directions:
1. Cream the cream cheese.
2. Add the apple juice concentrate and vanilla and beat until smooth and creamy.
3. Frost! (or just eat, it's really good).


Variations: If you are using the apple juice concentrate, then this recipe is also REALLy good with some orange zest, lemon zest or to use just cream cheese and orange juice concentrate for a citrus flair.

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.

Fruit Smoothie

This "recipe" is fantastic; commit it to memory and then get creative. Here's the basic recipe:

2 c. juice (I like orange or cranberry best)
2 c. frozen fruit (I like strawberries or mangos)
1 banana

Put it in a blender and blend.

When you start getting experimental, you can replace the juice with juicy fruit like melons and start adding things like yogurt, and as weird as it may sound, you can add some veggies for extra nutrients (just don't go overboard or you'll regret it). A carrot or a little red cabbage won't change the flavor that much but can be a great way to get some more vegetables into your diet.

Fruit Freezers

1/2 can juice concentrate
1 cup water
1/2 cup milk
3-4 oz. yogurt (opt.)
1 tray ice cubes (of as many as it takes to get right thickness, maybe a few less)

Directions:
Put it in a blender (ice last) and blend! Serve in pretty cups. If you want to get fancy, garnish with fresh berries, fruit slices or sprigs of mint.

You can be as exotic and creative with the juice/yogurt blends as you want--it's pretty hard to mess this recipe up. It's also great with Pina Colada "Bicardi" mix. Lemonade is a great summer treat.

For a fun breakfast, try using orange juice.

* I got this recipe from my sister-in-law Emily, and it is delicious!

Fresh fruit parfait

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

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

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.

Cherries with Ricotta and Toasted Almonds

· ¾ c. frozen pitted cherries
· 2 Tbsp. part-skim ricotta
· 1 Tbsp. toasted slivered almonds
· Cinnamon

1. Heat cherries in the microwave. Top the cherries with ricotta, almonds and a sprinkle of cinnamon.

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.