Greek Yogurt with Oranges and Mint
- 6 tablespoons fat free plain greek yogurt
- 1 1/12 teaspoons of honey
- 1 large orange, peeled and cut
- 4 fresh mint leaves, thinly sliced
- Mix your low-fat Greek yogurt and honey
- Add oranges and mint on top and you have a delicious and healthy dessert or snack for under 200 calories!
- You can enjoy the yogurt right out of the fridge, or try freezing it to make an easy FroYo treat! Either, way your dessert will be sweet, satisfying and nutritious!
Orange Angel Food Cake with Fruit Compote
This yummy cake has 0 grams of fat (yes ZERO!) and contains beta-carotene and fiber, which are both known to fight cancer! This dessert is both good for you and delicious!
Makes: 12 servings
Prep: 50 mins
Cool: 2 hours
Bake: 40 mins
- 1 1/2 cups egg whites (10 to 12 large)
- 1 teaspoon cream of tartar
- 1 1/3 cups extra-fine granulated sugar
- 1 tablespoon finely shredded orange peel
- 1 cup sifted cake flour
- 1 1/3 cups water
- 2 6 – 7 ounce package dried apricots, halved
- 1 cup dried cranberries
- 2/3 cup orange juice
- 1/3 cup granulated sugar
- 2 inches stick cinnamon
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- In an extra-large bowl allow egg whites to stand at room temperature for 30 minutes. Add cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the 1-1/3 cups extra-fine sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
- Sprinkle orange peel over beaten egg whites. Sift about one-fourth of the flour over beaten egg whites; fold in gently. Repeat, folding in the remaining flour by fourths. Pour batter into an ungreased 10-inch tube pan. Gently cut through batter to remove any large air pockets.
- Bake on the lowest rack in a 350 degrees oven about 40 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan), and cool thoroughly. Loosen sides of cake from pan, then remove cake.
- For the compote, combine water, apricots, cranberries, orange juice, 1/3 cup sugar, cinnamon, vanilla, and almond extract in a medium saucepan. Bring to a boil, then reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Discard cinnamon. Transfer the compote to a serving bowl. Serve warm or cool over cake slices.
Protein Berry Smoothie Popsicles
Craving a summer cool down without the creamy calories of a traditional ice cream pop? Blend yourself a delicious protein smoothie that works as a snack, dessert, post-workout treat or simply a delicious summer cool down!
- 1 cup unsweetened vanilla almond milk
- ½ cup water
- 1 cup frozen mixed berries
- 1 scoop whey protein powder
- 1 tablespoon flaxseed
- 1 teaspoon chia seeds
- 1 teaspoon of honey (optional)
- Throw all the ingredients in a blender
- Pour into popsicle molds
- Store in the freezer until you are ready to enjoy!
- Try with your favorite smoothie recipe and you have a delicious treat anytime. If you make a smoothie with spinach or veggies and fruit, freeze it in a popsicle shape, and hand over to the kiddies, you have your kids thinking veggies are dessert!
Healthy Cashew Butter Cookie Dough Bark
Get ready for a dessert that will disappear at an alarming rate at your next party, event or on a regular Wednesday night when it’s just sitting in your freezer! But have no fear, it’s healthy! (There’s your perfect excuse to eat the whole batch in one weekend!)
It’s butter-free, sugar-free, gluten-free, paleo and dairy-free. Even better, you can make the whole thing in a couple minutes in the food processor (no crazy clean up)!
Serves : 12
Prep time: 35 Mins
- 3 cups raw, unsalted cashews
- ½ cup coconut oil, softened
- ¼ cup agave nectar
- ¼ cup coconut flour
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup mini dark chocolate chips
- Place cashews in a food processor for 2-3 minutes or until cashews break down into smooth cashew butter, add coconut oil, agave, flour, nutmeg, salt, and vanilla to cashew butter and pulse several times until mixture is smooth like cookie dough. Stir in chocolate chips.
- Scrape mixture into a parchment paper- lined 9×13 baking pan and press into pan until smooth. Freeze dough for 30 minutes or until solid. Cut into pieces and store in the freezer until ready to serve.
3-Ingredient Oatmeal Raisin Cookies
Not only are these cookies easy to make, they’re tasty and healthy too! If you want even more flavor, add a sprinkle of cinnamon before you bake them.
Servings: 15 cookies
- Zero calorie cooking spray
- 1 ripe bananas
- 1 cup rolled oats
- ⅓ cup raisins or craisins
- Preheat the oven to 350 degrees and spray a small cookie sheet with cooking spray
- Using a spoon, mash banana in a small bowl
- Add in the rolled oats and raisins/craisins then mix
- Scoop of 15 tablespoon sized balls of dough onto the cookie sheet
- Bake for 15 minutes or until golden
2-Ingredient Pineapple Whip
With temperatures going up, it’s time to cool down! This skinny take on a delicious dessert will be sure to calm your cravings, and cool you off!
- 4 cups frozen, unsweetened pineapple
- 1 cup unsweetened almond milk
- Combine pineapple and almond milk in a high speed blender
- Blend until mixture achieves a sorbet- like consistency (stir if need be)
What guilt-free dessert are you enjoying this summer? Share with us in the comments below, or better yet–show us! Tag us in a post on Facebook, Instagram, or Twitter showing off your best guilt-free dessert recipes!