After the holidays just about
everyone wants to cut down on
unhealthy snacks and sweets. But
that doesn't mean you can't indulge
Our favorite recipes take on a
healthier twist to put smiles on little
faces, and big faces too, guilt-free!
It's a dessert that gets everyone dipping into deliciousness. It is the ultimate indulgence with rich dark chocolate that can also provide antioxidants.
Serve with a colorful assortment of fresh fruit slices for an impressive, dazzling dessert.
Berries, Bananas, Strawberries, Cherries, Grapes, Oranges, Peaches, Pineapple, Kiwi, Apples
Place chocolate bars and milk in the Fondue Pot.
12 1-ounce dark chocolate bars, broken
1/4 cup Milk
1/4 cup Light whipping cream
Turn temperature dial to warm.
Stirring constantly, gradually add whipping cream.
Serve with fruit pieces to enjoy a sweet indulgence.
Yields 3 cups
Go gluten-free with these cranberry pear muffins that are delicious and guilt-free! Almond flour and applesauce are substituted for traditional ingredients for a healthier breakfast treat or anytime snack the whole family can enjoy.
Line 12 muffin cups with cupcake liners; set aside.
In medium bowl, combine almond flour, baking powder, baking soda, cinnamon and salt; set aside.
Preheat oven to 350 ° F.
3 cups unsifted almond flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp salt
2 large eggs
1 cup unsweetened applesauce
1/4 cup agave nectar
1/4 cup pear nectar
1 ½ tsp vanilla extract
½ tsp almond extract
3/4 cup dried cranberries
In large bowl of electric mixer, combine eggs, applesauce, agave, pear nectar, vanilla and almond extract. Using speed 2, beat until well combined. Add egg mixture and beat on speed 2 just till combined.
Stir in cranberries. Divide batter evenly into prepared muffin cups.
Bake for 25 minutes or until wooden toothpick inserted in center comes out clean. Remove pan to cooling rack and allow to stand 15 minutes before removing muffins.
Makes 12 muffins.
These muffins were tender and really delicious. I think anyone trying them would like the flavor and texture. Those who tried them had no idea they were gluten free until told.
Gluten-free and loaded with fresh, ripened fruit, these little cakes are light, lowfat and delicious all at once!
It's the perfect indulgence to serve after a healthy dinner to keep the meal light and satisfying.
Line baking sheet with parchment paper; set aside. In medium bowl, combine egg whites, buttermilk, orange peel and vanilla extract; set aside.
Preheat oven to 375 ° F. In large bowl of electric mixer, combine biscuit mix, sugar, ginger and salt.
3 large egg whites, lightly beaten
3/4 cup low fat buttermilk
2 tsp grated orange peel
1 tsp vanilla extract
1 1/4 cups unsifted gluten free biscuit and baking mix
3 tbsp granulated sugar
1/2 tsp ground ginger
1/4 tsp salt
3/4 cup halved strawberries
1/2 cup cubed mango
1/2 cup cubed pineapple
1/2 cup raspberries
1/4 cup fresh orange juice
1 tbsp confectioners' sugar
Using speed 2, beat until blended. Add egg white mixture and beat on speed 2 just till combined. Drop by large tablespoons onto prepared baking sheet into 6 mounds.
Bake for 18 minutes or until wooden toothpick inserted in center comes out clean. Remove shortcakes to cooling rack and allow to cool.
Meanwhile, in medium bowl, combine fruits, orange juice and confectioners' sugar. Allow to stand to blend flavors; stir occasionally.
To serve, split shortcakes and place fruit on bottom half. Place top on fruit. If desired, garnish with yogurt.
Makes 12 muffins.
These are an easy dessert. The shortcakes can be prepared ahead and the fruit can be refrigerated until ready to serve. They baked well and are a great dessert after a large meal any time of year. The hint of orange in both the shortcakes and fruit is especially pleasant.