Dessert
A few weeks ago I was on the hunt for a simple and healthy cookie. Well the recipe I tried was awful and ended up in the trash, but not this one! This is so simple and so easy with all of the ingredients I have on hand!! This made 18 cookies and came together in just minutes! Did I mention only four ingredients! The taste was very good. I will be making these again very soon!
INGREDIENTS
2 very ripe bananas
1 huge spoonful of peanut butter ( I used Jiff all natural creamy)
1 heaping cup of oats
Dark chocolate mini chips (I used less than a half a cup)
DIRECTIONS
Preheat oven to 350 degrees. Mix banana’s , peanut butter and oats together until well combined and banana is mashed through. Add the chocolate chips mixing them throughout. Spoon by small tablespoon onto a baking sheet sprayed with non stick baking spray and bake for 10 minutes. The bottom of the cookies will be slightly browned.
remove from oven and cool on a baking rack.
Enjoy!
This recipe came from Strongandbeyond.com
With Summer approaching and wanting something that just screams Summer, I came across this recipe and could not wait to give it a try. This was tart, sweet and so delicious! I did share some of this with neighbors and co-workers and everyone said the same thing “this screams Summer”. It tasted lighter than I had expected too!! If you have a Spring or Summer get together, this is a great dish to make and the best part is that it needs to be made ahead!
INGREDIENTS
Crust
3 cups graham cracker crumbs
4 Tablespoons granulated sugar
3/4 cup of melted butter
Cheesecake
3 – 8 ounce packages of cream cheese (softened)
1 1/2 cups powdered sugar
2 cups heavy whipping cream
3/4 cup Country Time lemonade starter in the berry lemonade flavor. DO NOT DILUTE
Fresh raspberries for garnish
DIRECTIONS
Combine the graham cracker crumbs , sugar and melted butter in a bowl mixing well. Press this mixture into a 13×9 inch pan. In the bowl of a stand mixer beat the softened cream cheese and powdered sugar until light and fluffy. Pour in the heavy whipping cream, lemonade starter and beat for another 3-4 minutes. It started out very runny but will thicken. Scrape down the bowl a time or two during this process to get everything well incorporated. Once it thickens and firms up spread the mixture of top of the crust mixture and refrigerate for 4 hours before cutting. Garnish with fresh raspberries.
Enjoy!
This recipe was adapted from www.chocolatewithgrace.com
This is another Pinterest find! Some days I feel like I can get lost in that Pinterest black hole. Most of what I make from there turns out very well. This recipe is no exception and is made so simple with the Kraft caramel bits that melt so easy in the microwave! I brought some of these into work and let me tell you these did not last long. The recipe was given out after the first bite!! I will say these do take a little bit of time but are so simple!
INGREDIENTS
1 bag of Kraft Caramel Bits
2 Tablespoons of water
1 bag of Ghiradelli melting chips (I used dark chocolate)
Ritz Crackers – original
Chopped pecans
DIRECTIONS
Place the caramel bits in a microwave safe bowl with the two Tablespoons of water and melt in the microwave until the caramel is smooth. This takes about 2 minutes in my microwave. Once the caramel is melted, let it sit until it gets a little on the firm side or the caramel will just run off the cracker. Once the caramel is thick enough place a small amount of the caramel on one side of a cracker and top with a second cracker and place on a baking sheet lined with parchment paper. Continue to do this for each cracker. When you are done making the caramel crackers place the baking sheet in the fridge for about 20 minutes to firm the caramel a little more. Once they are set up, take them out of the fridge and place the chocolate melting chips in a microwave safe bowl and melt the chips in the microwave until melted and smooth. Taking one cracker at a time dip them into the melted chocolate covering the entire cracker with chocolate. Let the excess chocolate drip off the cracker and place back on the parchment paper and sprinkle with the chopped pecans. Do this for each cracker and place back into the fridge to set the chocolate, this takes about 30 minutes. Remove from fridge and store in a Ziplok bag in the fridge until ready to eat!
Enjoy!
This recipe was simple and delicious and NO BAKE! If you’re having a party you can get each part made in advance and put the little bites together just before serving! This would be great for any spring or summer get together!
INGREDIENTS
2 boxes phyllo tart shells
1 (0.9 ounce) box of sugar free instant pudding mix, cheesecake flavor
1 1/2 cup non fat milk
Fresh strawberries, chopped
Fat free Cool Whip
Note: You can use any flavor pudding and it does not have to be sugar free, it just won’t be as skinny! Also any fruit you like can be substituted as well.
These should be put together just before serving for best results
DIRECTIONS
Remove tart shells from freezer and place on a platter (or baking sheet and transfer to platter when ready to serve)
Whisk pudding and milk in medium sized bowl for one minute, let set up (3-5) minutes. Place pudding in Ziploc bag. Cut a very small part of the tip off the bag and pipe pudding into each shell. Top with a small dollop of Cool Whip. Add your chopped fruit to the top.
Enjoy!
This recipe can be found at www.crazyforcrust.com
I was looking for a healthy snack a few weeks ago and came across this recipe and knew I had to try it! This was so easy and would be so refreshing on a hot summer day! This is an easily adaptable recipe to add your favorite toppings!
INGREDIENTS
8 Tablespoons of salted butter (divided)
8 Tablespoons of coconut oil (divided)
2 Tablespoons cocoa powder
4 Tablespoons honey (divided)
2 Tablespoons almond butter
1 teaspoon vanilla
pinch of salt (to taste)
1 heaping cup of frozen raspberries
1/2 cup chopped pecans
Other possible toppings could be…
cocoa nibs, flaked coconut, sea salt
DIRECTIONS
Line a pie plate or baking dish with parchment paper or non-stick foil. Arrange the raspberries and the chopped pecans in a single layer on the baking dish. Melt 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Whisk in cocoa powder, 2 tablespoons of honey, 1/2 teaspoon of vanilla and a pinch of salt and pour the mixture over the fruit and nuts in your dish.
Melt the remaining 4 tablespoons of butter and 4 tablespoons of coconut oil together until smooth. Add the almond butter, 2 tablespoons of honey, 1/2 teaspoon vanilla and a pinch of salt and stir until melted. Pour this mixture over the chocolate mixture in the pan. Freeze for at least 30 minutes. They will still be just a little soft but you can now break them into pieces and serve! I kept mine stored in the freezer.
Enjoy!
This recipe can be forund at www.pinchofyum.com
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