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Posts Tagged ‘Healthy Dessert’

Lemon Cream with Blackberries

I used to bake a dessert nearly every week, but I’ve grown tired of cupcakes, pies, brownies, cookies, and the like. I’ve always considered my family’s diet healthier than most, and we’ve continued that trend into 2012, modifying it a bit by cutting back on baked treats. My alternative, and our family’s new favorite dessert, is lemon cream with blackberries. It’s so lemony, perfectly sweet, and made with only four ingredients. It’s quick to throw together, easy to adjust, and can be made with whatever berries you prefer. It’s a lighter dessert that satisfies the sweet tooth without making you feel heavy or guilty.

LEMON CREAM WITH BLACKBERRIES
Serves 2
Downloadable PDF of Lemon Cream with Blackberries

  • In a medium mixing bowl, combine the following, stirring until smooth:
    • 1 cup plain nonfat Greek yogurt
    • Zest and juice of 1 lemon
    • 3-4 Tablespoons sugar, adjusting to your preference
  • Thaw 1 cup frozen blackberries in microwave using microwave safe bowl
  • Divide most of the blackberries (reserving a few) evenly between two clear glasses
  • Top the blackberries with the lemon cream, dividing it evenly between the glasses
  • Spoon the reserved blackberries over the top, letting the juice drip down the lemon cream
  • These can be made ahead of time and chilled in the refrigerator until ready to eat, or you can serve them immediately.

The lemon zest and juice add a wonderful fresh, brightness to the cream. The Greek yogurt turns very smooth and creamy with the lemon juice whipped in, making it taste like fresh lemon cream once you’ve added just the right amount of sugar. I tried it with thawed frozen strawberries last night. It was good, but I prefer the blackberries. They’re so dark, adding a beautiful color contrast to the cream, and they’re not too sweet or too tart. I think tonight I’ll be trying this with blueberries! Blueberries and lemon are always a tasty combination…

Downloadable PDF of Lemon Cream with Blackberries

While I haven’t been blogging much (a two-month hiatus!), follow me on Pinterest to see all the recipes I’ve been collecting from around the web and the ones I’ve tried!

Are you eating healthier foods in 2012? We’ve added legume night to our weekly menu. Last week I made these vegetarian “Snobby Joes” recipe from The Post Punk Kitchen and they were awesome served on steamed, buttered whole wheat hamburger buns.

What are your favorite healthier desserts? It’s fair to say this lemon cream with berries has become my new favorite. Or sometimes I simply want a glass of chocolate milk for dessert 🙂

Any new favorite health websites or blogs in 2012? I have been enjoying the posts by Heather Morgan at her Muffin Top Makeover blog. She’s hosting a virtual Healthy Living Book Club with a different book each month in 2012. Check it out!

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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Frosted Carrot Cake

I’ve been out of commission the last few days. On Thursday, hubby had to drive me to urgent care to get treated for a sudden case of kidney stone pain. I spent all day Thursday in pain that wasn’t controlled until about 7:00 pm or so. Then I spent most all of Friday asleep, only getting up to make lunch and again to make dinner. Along with dinner, I decided to throw together a simple carrot cake, because what else was I going to do with a portion of the 3 pounds of organic carrots I had in my refrigerator?

I found this recipe on a Healthy Meals in Minutes recipe card (my mom gave me a large collection of them years ago) and fell in love with the simple, wholesome ingredients. I am not a fan of carrot cakes that call for pineapple or raisins. I want my carrot cake to be just a carrot cake, and this one is just that. I only adjusted a couple of the ingredients to fit my preference, and they weren’t major adjustments.

This does not make a rich, incredibly sweet cake, but rather a hearty cake that, if you left off the frosting and baked in a muffin tin, would be great as breakfast muffins. The yogurt keeps the cake very moist throughout.

I was able to throw this together quickly while pressing the tofu for our dinner (we had tofu with walnuts over rice), then bake the cake while I made dinner. My sweet stepdaughter E sprinkled on the walnuts after I smoothed the frosting over the top of the cake. She also helped with taking the photos while I was cleaning up dishes.

Chopped Carrots

Cooling Carrot Cake

Frosted Carrot Cake

Slice Carrot Cake

CARROT CAKE

  • Preheat oven to 400 degrees
  • Spray an 8 or 9 inch baking pan with cooking spray and set aside
  • In a medium bowl (I used a large 4-cup-capacity measuring cup), mix together:
    • 2 cups whole wheat flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1/8 teaspoon ground nutmeg
  • In a large mixing bowl with an electric mixer, mix together the following until combined:
    • 1/2 cup honey (I used agave)
    • 1/2 cup plain nonfat yogurt
    • 1/4 cup canola oil
    • 2 large eggs (recipe calls for two egg whites and 1 egg, but I just used two whole eggs)
    • 1 Tablespoon vanilla extract
  • Once liquids are combined, fold in:
    • 2 cups shredded or finely chopped carrot (I used slightly over 2 cups by chopping 1 pound of carrots in a food processor)
  • Once carrots are folded in, slowly add in the dry ingredients while mixing with electric mixer
  • Once all is combined, pour batter into prepared baking pan
  • Bake for 30 minutes (25 minutes if using a 9-inch pan), or until toothpick inserted in center comes out clean
  • Cool on wire rack
  • Transfer cake to platter

CREAM CHEESE FROSTING

  • This frosting makes a small amount, just enough to smooth over the top of the cake
  • In a mixing bowl using an electric mixer, beat until combined:
    • 4 ounces fat free cream cheese, at room temperature
    • 1/4 cup powdered sugar
    • 1/2 teaspoon vanilla extract
  • Once smooth, and cake is cooled, spread frosting over the cake
  • Sprinkle top with:
    • 1/2 cup chopped walnuts

Frosted Carrot Cake

With this recipe, I’ll be making carrot cake all the time! I love that it calls for whole wheat flour and that neither the cake nor the frosting have an abundance of sugar. My stepdaughters approved of it, too!

That’s about all I have energy for today. I believe it’s time for me to take a nap to regain some more strength. I hope to be back 100% by Monday.

Do you prefer carrot cake with just carrots, or do you like the recipes that call for extra fruits such as pineapple or raisins?

~Ingredients to nourish the body put together in ways to nourish the soul to share with family and friends to nourish the heart~

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