Tag Archives: low-fat desserts

Mango Creamcicles

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Mango Creamsicles--Mango Half and Half Bars

Mango Creamsicles–Mango Half and Half Bars

Yesterday marked the official kick off of the summer season, and nothing screams summer more than a creamsicle! They’re the perfect blend between a popsicle and ice cream–half popsicle and half ice cream–doesn’t get much better then that!  If you don’t have a Zoku Quick Pop Maker–order one! It will more than pay for itself.  If you just refuse to spend the extra $10-12 to upgrade from your popsicle molds, then go ahead and use your popsicle molds, but you will not get the creamy center  you get from a typical half and half bar.

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Ingredients:

1/2 cup of mango puree

1/4 cup of water

1 cup of organic coconut cream can sub with heavy cream or half and half

1 teaspoon a vanilla extract

2 tablespoons  of maple syrup or sweetener of your choice

Directions: To a cup add the cream vanilla extract, maple sugar, mix well and set aside.  To another cup add the mango puree and water, and mix until mango puree is thinned out.

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If using classic pop molds, place all ingredients in a blender and blend until well combined.  Divide mixture evenly among molds and freeze for 6-8 hours or until frozen solid.

If you are using the Quick pop maker, Pour the mango juice into the molds and allow to set for 2-3 minutes.
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At the 3 minute mark siphon out the remaining unfrozen juice with a straw or a unused infant aspirator–I purchased one just for this.  Zoku sells a tool kit for $20 which includes a siphon tool, but the aspirator is $3 and does the job equally as well.
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 After you have removed all of the juice, pour cream into the molds, and allow to set for another 4-5 minutes, then follow the directions for removing the pops.
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Pineapple and Coconut Cream Creamsicles!!!

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Pineapple and Coconut Cream Creamsicles

Pineapple and Coconut Cream Creamsicles

So it’s official, the Zoku Quick Pop Maker is my new favorite kitchen gadget! It has become my daughters favorite too.  Although I’m pretty sure that she is more a fan of what comes out of the quick pop maker than the actual quick pop maker.  We have been making all sorts of popsicles since we got it.  Page is a big fan of the creamsicle–she is her mother’s daughter after all, but she is also a fan of simple juice pop’s.  Pineapple is a favorite of hers, she just loves it.  I decided to pair it with coconut cream, and let me tell you—THEY ARE AMAZING!!!!!!!!!!!!

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Prep time: 10 minutes

Cook time: none

Ingredients:

1 cup of Pureed pineapple

1/2 cup of coconut cream

1/2 teaspoon of vanilla extract

2 tablespoons of maple syrup or your favorite sugar

Directions: Add the cream, vanilla extract and maple syrup to a cup, mix well and set aside.  If using classic pop molds, place all ingredients in a blender and blend until well combined.  Divide mixture evenly among molds and freeze for 6-8 hours or until frozen solid. If you are using the Zoku Quick pop maker, Pour  the pineapple puree into the molds and allow to set for 2-3 minutes.  At the 2 minute mark siphon out the remaining unfrozen puree with a straw or a unused infant aspirator–I purchased one just for this.  Zoku sells a tool kit for $20 which includes a siphon tool, but the aspirator is $3 and does the job equally as well.  After you have removed all of the juice, pour cream into the molds, and allow to set for another 4-5 minutes, then follow the directions for removing the pops.  If you aren’t going to eat the pops right away, you can store them in sandwhich size zip lock bags and place them in the freezer until you’re ready to eat them.  These never last longer than a few hours in our house, so I can’t say how long you could store them that way.  If you like these, you’ll probably love my Orange creamsicle, and Strawberry Creamsicle recipes too.

Flourless Chocolate Meringue Cookies

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Flourless Chocolate Merengue Cookies

Flourless Chocolate Meringue Cookies

 

This heat has definitely made me a Starbucks fan. Everyday I find myself going there to buy a shaken green iced tea, and since I’m there, I pick up  a treat–their flourless, gluten free, chocolate cookie. It’s probably the healthiest treat option in their refrigerated showcase, and my daughter and I love it. However, this afternoon tea and cookie thing is getting expensive, at $5 a day–$7 when we indulge at Disney–it’s getting a bit out of control. I love treating myself, but I hate mindless spending too. I’d much rather spend that $200/month on a new kitchen gadget–like a Searzall, or a chamber vacuum sealer to go along with the new immersion circulator that my husband got me for Mother’s Day.  So what’s a girl to do? Buy a box of organic green mint tea, and make the meringue cookies myself, of course!  The best thing about these cookies is that besides the cream of tar tar, I already had all of the ingredients.  These cookies are chewy, gooey and light all at the same time–just like the Starbucks cookies, but unlike the Starbucks version, these contain no added oil, so they are super low-fat, low-calorie and gluten free! Score!!!

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Prep time: 10 minutes

Cook time : 10-12 minutes

Total time: 25 minutes

Ingredients:

2 egg whites

5 ounces of bitter sweet dark chocolate (60%)

1/8 teaspoon of cream of tartar

3/4 of powdered sugar(I used maple sugar see how to powder it here)

1 teaspoon of vanilla extract

1/2 cup of chocolate chips

 

Directions:  Pre-heat the oven to 375.  Melt the 5 ounces of chocolate in a double boiler and set aside.

 

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Add the two egg whites to a stainless steel bowl and beat on low until bubbles form, add the cream of tar tar and beat on high, add in the sugar one tablespoon at a time, and beat until peaks are stiff and fluffy—-  you can turn the bowl upside down with out the mixture running.

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Pour in the melted chocolate and fold it into the egg white fluff–be gentle– fold until the white streaks disappear.

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Fold in the chocolate chips, then spoon onto  a parchment lined cookie sheet.

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Bake for 10-12 minutes, the cookies should be soft and pliable.

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Let them cool for 10 minutes, then move them to a cookie rack to continue cooling 5-7 minutes.

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Serve and enjoy with an ice cold glass of mint ice tea;-) Share with me some of your favorite afternoon snacks.

 

Banana Marshmallow Split!

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Banana Marshmallow Split

I wasn’t going to post this on the blog, just because this is so easy to make, it barely needs directions. I made this dessert after making a fresh batch of marshmallows, I’ll post the recipe for those soon. This is a super yummy single serve dessert that isn’t involved at all. But it’s so yummy that you’ll probably want to make it all the time. Sometimes I add peanut butter to this, or almond butter and sliced almonds. You can even add sliced strawberries if you want to make it fancy.

Ingredients:
1 Banana split down the middle
1-2 squares of a good quality chocolate (chopped into small pieces) ( I used 60% organic fair trade bittersweet chocolate)
4-6 miniature marshmallows
2-3 walnuts crushed

Equipment needed:
Foil

Serves: 1

Directions:

 Place the chocolate and marshmallows inside the slit banana:

Cover with foil. Bake in a 400F degree oven for 5 minutes:

Remove the banana peel. Place in a serving bowl, top with crushed walnuts and enjoy!

Share your favorite single serving dessert recipes? I’d love to try some new ones;-)