Tag Archives: healthy desserts

Fruit Pizza (For Canada Day) 

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​Summer is here and that means…..lots of berries ! I love to eat them fresh, but also like to use them to make pies, tarts, ice cream, etc…….Just thinking about it makes me soooo excited ! To start off my “berries season”, I made this simple fruit pizza ! It’s basically a giant cookie, top with cream cheese and fruits ! I picked strawberries and raspberries just in time to celebrate Canada Day, but you can also use blueberries, blackberries, even kiwi and banana. It is so easy to put together and I think it is a nice, refreshing dessert for your summer backyard BBQ. Have a Happy Canada Day !  

Makes about four 7″ pizzas

For the “pizza” dough

  • 170 g all-purpose flour 
  • 170 g cake and pastry 
  • 3 g baking soda 
  • 2 g salt
  • 120 g unsalted butter, at room temperature
  • 180 g granulated sugar 
  • 1 egg
  • 5 mL pure vanilla extract 
  • 30 mL lemon juice 
  • Zest of 1 small lemon 

For the toppings

  • 250 g soft cream cheese
  • 60 g icing sugar
  • Fruits of choice 
  1. Preheat oven to 325°F
  2. Sift together flours, baking soda and salt, set aside 
  3. Using an electric mixer with the paddle attachment, cream together butter and sugar until fluffy 
  4. Add 1 egg, vanilla, lemon juice and lemon zest, mix until blended 
  5. Mix in flour mixture, 1/3 at a time until just cooperated (do not over mix)  
  6. Transfer to a lightly floured surface and knead until dough is formed (dough can be stored in fridge or freezer for later use)
  7. Roll out to about 0.5 cm in thickness 
  8. Cut into large circles using a plate or a cake ring (You can collect the dough scraps all together and re-roll, cover unused dough with a damp cloth or plastic wrap)
  9. Place on cookie sheets lined with parchment paper 
  10. Bake for 10-12 minutes, let cool
  11. Beat together cream cheese and icing sugar until smooth
  12. Just before serving, spread cream cheese on top of giant cookies, top with fresh fruits  

 

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Peanut Butter Nice Cream Sandwiches

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Summer is always busy for me….working, driving the kids, getting together with friends and relatives, etc. But it seems like everything I do revolve around food or desserts…..snacks, lunches, picnics, BBQ’s. Making something that are easy and healthy would be great when I am running a tight schedule. These Peanut Butter Nice Cream Sandwiches are super simple and most of us probably have all the ingredients at home already. Nice cream is a much healthier alternative to ice cream using frozen bananas. I added peanut butter, but there are many variations you can do, like cocoa powder, chocolate chips, berries, nuts, etc. You can also use other cookies or crackers for the sandwiches. Don’t think that you have to compromise on taste by making a healthier dessert because they are really really yummy ! They didn’t last long at all in my house !

Makes 12 sandwiches  

  • 4 ripe bananas 
  • 100 g smooth peanut butter 
  • 30 mL milk (or you can use almond or coconut milk) 
  • 24 squares graham crackers 
  • 60 g melted chocolate for drizzling (optional)
  1. Peel and cut banana into small pieces 
  2. Freeze for 3-4 hours or overnight 
  3. Lay half of the graham crackers on a square or rectangular pan lined with parchment paper 
  4. In a food processor or blender, blend together frozen bananas, peanut butter and milk until smooth 
  5. Spoon on top of graham crackers in pan, smooth evenly with a spatula 
  6. Arrange the other graham crackers on top
  7. Freeze until set 
  8. Cut into squares and top with melted chocolate or other toppings as desired 

Frozen Banana Pops

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I love bake, cook or do crafts with my kids whenever they are free, especially my daughter. Spring break is here and it’s a perfect time to have some fun together.  I love to do them with my son too, but I think he has “outgrown” that stage…Well, he would still cook some noodles for himself as he loves them. These banana pops are super easy and they made a great healthy snack. It can get a little messy with the melted chocolate but that’s the best part mom, right ?!  Our favourite topping is the maple roasted pecans,  you can find the recipe here…..Carrot Spelt Muffins with Maple Roasted Pecans. 

Makes about 12-16 pops

  • 300 g semi-sweet or dark chocolate 
  • 3-4 bananas (Do not use bananas that are too ripe, otherwise they will be too soft to work with)
  • Toppings of choice (sprinkles, roasted nuts, shredded coconut, etc) 
  1. Place toppings in separate dishes 
  2. Melt chocolate in a heat-proof bowl over a pan of simmering water, cool slightly 
  3. Slice bananas into big chunks 
  4. With the help of a fork, coat banana chunks with melted chocolate, tap off excess 
  5. Roll in desired toppings 
  6. Place on a tray lined with parchment paper 
  7. Insert popcicle sticks 
  8. Freeze until frozen 

Coconut Flour Chocolate Chip Cookies (Gluten-free)

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Our family is very lucky. None of us have any food allergies, intolerance, special diet or restrictions.  I do have many friends or their kids who cannot eat nuts, shell-fish, dairy or gluten. Cooking or eating out can be very challenging for them.  These restrictions, however, have given me opportunities to try new ingredients. This is my first time using coconut flour to bake. It is gluten-free, high in fibre and protein, and low in carbohydrates. It is very absorbent, so you cannot make a cup-to-cup substitution with grain-based flour. For every cup of all-purpose flour, you only need about 1/4-1/3 cup of coconut flour. You would also need more eggs, about 2 eggs per 1/3 cup of coconut flour. These cookies are soft, chewy and much healthier than regular chocolate chip cookies. So we can eat more and feel a little less guilty! 

Makes about 12-14 cookies 

  • 40 g coconut flour (about 1/3 cup)
  • 60 g brown sugar 
  • Pinch of salt 
  • 2 eggs, lightly beaten 
  • 60 mL coconut oil, melted
  • 1 teaspoon pure vanilla extract 
  • 50 g semi-sweet chocolate chips 
  1. Preheat oven to 350ºF
  2. Mix together brown sugar, eggs, coconut oil and vanilla 
  3. Add coconut flour and salt, stir until dough is formed (Mixture may look very runny at the beginning, but as you stir, the coconut flour will absorb the liquid)
  4. Stir in chocolate chips
  5. Roll dough into one inch balls, place on baking sheets lined with parchment paper, then gently flattened each ball (these cookies don’t really spread, they remain pretty much the same shape before and after baking)
  6. Bake for about 12 minutes 

Coconut Flour Chocolate Chip Cookies