Stolen & possibly adapted (possibly not) from MyFitnessPal’s Recipes.
1. Banana Berry “Nice” Cream
Serves: 4
Serving Size: 1 cup
4 ripe bananas, chopped and frozen
4 cups (960 ml) frozen berries
1/2 cup (120 ml) almond milk, frozen into ice cubes
Method
Add all ingredients to a food processor.
Blend until smooth and creamy.
Enjoy immediately.
Nutrition (per serving)
Calories: 89;
Total Fat: 0g;
Sodium: 30mg;
Carbohydrate: 21g;
Dietary Fiber: 3g;
Sugar: 13g;
Protein: 1g
2. Simple Peach Crumble
Serves: 4 |
Serving Size: 1 & 1/2 cupsIngredients
2 cups (480 ml) peaches, sliced
1/4 cup (60 ml) flour
2 tablespoons (30 ml) honey
Dash of salt
1/4 cup (60 ml) butter or spread of choice
1/2 cup (120 ml) rolled oats
1/2 teaspoon (2.5 ml) cinnamon
Method
Preheat oven to 350°F.
2 cups (480 ml) peaches, sliced
1/4 cup (60 ml) flour
2 tablespoons (30 ml) honey
Dash of salt
1/4 cup (60 ml) butter or spread of choice
1/2 cup (120 ml) rolled oats
1/2 teaspoon (2.5 ml) cinnamon
Method
Preheat oven to 350°F.
Add peaches to a small baking dish or loaf pan.
Mix flour, honey, butter, salt, cinnamon and oats in a bowl.
Top the peaches with the crumble mixture, pressing down with a spoon.
Bake until the crumble browns, about 30 minutes.
Nutrition (per serving)
Calories: 181;
Total Fat: 8g;
aturated Fat: 3g;
Monounsaturated Fat: 2g;
Cholesterol: 31mg;
Sodium: 106mg;
Carbohydrate: 26g;
Dietary Fiber: 4g;
Sugar: 15g;
Protein: 2g
3. Dark Chocolate Cranberry Almond Bark
Serves: 4Serving Size: 1 ounce
Ingredients
1/2 cup (120 ml) slivered almonds
2 ounces (57 grams) bittersweet chocolate, coarsely chopped
1/4 cup (60 ml) dried cranberries
1 teaspoon (5 ml) orange zest
Finishing salt (optional)
Method
Line a small baking sheet with parchment paper. Add chocolate to a small microwave-safe bowl. Microwave in 30-second increments until chocolate melts. Stir in almonds, cranberries and zest. Spread mixture over parchment paper and refrigerate until chocolate is set.
Nutrition (per serving)
1/2 cup (120 ml) slivered almonds
2 ounces (57 grams) bittersweet chocolate, coarsely chopped
1/4 cup (60 ml) dried cranberries
1 teaspoon (5 ml) orange zest
Finishing salt (optional)
Method
Line a small baking sheet with parchment paper. Add chocolate to a small microwave-safe bowl. Microwave in 30-second increments until chocolate melts. Stir in almonds, cranberries and zest. Spread mixture over parchment paper and refrigerate until chocolate is set.
Nutrition (per serving)
Calories: 185;
Total Fat: 12g;
Saturated Fat: 3g;
Monounsaturated Fat: 5g;
Cholesterol: 0mg;
Sodium: 5mg;
Carbohydrate: 18g;
Dietary Fiber: 2g;
Sugar: 12g;
Protein: 4g
4. Light Soy-Berry Mousse
Serves: 4Serving size: 1 cup
Ingredients
1 (12-ounce) package silken tofu
2 cups (480 ml) strawberries, sliced, divided
1/4 cup (60 ml) sugar
1/4 teaspoon (1.25 ml) vanilla extract
Chopped almonds or shaved chocolate (optional garnish)
Method
Add tofu, sugar, vanilla extract and 1 & 1/2 cup strawberries into a food processor.
Blend until smooth, about 30 seconds.
Pour into four small glasses and chill for about an hour before serving.
Use remaining 1/2 cup strawberries for garnish along with almonds and shaved chocolate, if using.
Nutrition (per serving)
Nutrition (per serving)
Calories: 137;
Total Fat: 3g;
Saturated Fat: 0g;
Monounsaturated Fat: 0g;
Cholesterol: 0mg;
Sodium: 1mg;
Carbohydrate: 21g;
Dietary Fiber: 2g;
Sugar: 16g;
Protein: 10g
No comments:
Post a Comment