#easy healthy desserts

[chefsara]

7 Delicious Healthy Dessert Recipes

Avocado Chocolate Mousse

Banana Ice Cream

Chia Seed Pudding with Berries

Baked Cinnamon Apple Slices

Greek Yogurt Parfait with Honey and Almonds

No-Bake Chocolate Peanut Butter Bites

Coconut Macaroons.

[fullcravings]

Easy Overnight Oats {Five Ways}

[kkimura]

この半年くらい、めちゃくちゃ仕事がバタバタと忙しく、まーーーったくYouTubeの動画撮る時間がなくて何もあげれて無いですが、そろそろぼちぼちまた何か撮ってシェアしたいなと思ってます！😊

何か、これ見たい！や、これ作って！などのリクエストあれば是非教えて下さいね！もちろんKittyは出演するき満々です！🐈‍⬛🐾😆

I haven’t made any videos in the past 6 months since I’ve been too busy working!! 😢

I might start making one soon though….Any request what you want to watch?? 🐾 (besides kitty!, He will definitely be in it!)

Here is my favorite video of mine if you haven’t watched it yet! 😉🐈‍⬛

Flourless Oatmeal Apple Banana Cake| Healthy Dessert! Protein Rich Recipe.

[allrecipee]

Banana Bread Recipe

FULL RECIPE

[askwhatsforlunch]

Limoncello Raspberry Yoghurt

This simple Limoncello Raspberry Yoghurt makes a nonetheless delicious and indulgent dessert. Happy Wednesday!

Ingredients (serves 1):

half a dozen beautiful raspberries

1/2 tablespoon Limoncello 

1/2 cup thick plain yoghurt or Greek Yoghurt

1 teaspoon Limoncello 

Place half of the raspberries at the bottom of serving bowl. Add Limoncello, and mash the raspberries with a fork, stirring well until you have a coulis of sorts.

Stir teaspoon of Limoncello into the Greek Yoghurt, and spoon into serving bowl, stirring gently to swirl the coulis into the Yoghurt. Top with remaining raspberries.

Enjoy Limoncello Raspberry Yoghurt immediately.

[hashtagveganproblems]

Vegan Cotton Candy Nice Cream

Check out the 🌱VegansBeLike🌱 Discord server for more!

[tabney2023]

Strawberry Jello Pie with a Flaky Pastry Crust

[junkoskitchen]

GREEK YOGURT CHEESECAKE

prep time: 5 minutes

cook time: 1 hour

chill time: 2 hours

total time: 3 hours 35 minutes

*You will need a 6 inch springform pan

INGREDIENTS

1½ cups Greek yogurt

4 eggs

5 Tbsp tapioca flour (or corn starch)

DIRECTIONS

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.

To a large bowl add the yogurt and then whisk in your eggs. Once that batter is silky smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepped pan and bake for 1 hour or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate - that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. Remove the cake from the fridge 15 minutes prior to serving.

Optional and Recommended: top with fresh berries, honey, maple syrup, powdered sugar, shaved chocolate, nuts, or lemon/orange zest

NOTES

You can use tapioca starch, arrowroot powder or corn starch in this recipe.

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness.

[wabisabikitchen]

Just silken tofu and melted chocolate chips blended together in the food processor then put in fridge. When taken out, sprinkle sea salt. I didn’t use specific measurements just threw it in and it was great!

[fullcravings]

Homemade Honey Almond Granola

[kkimura]

夏より冬になるにつれて、アイスクリーム食べたい欲が増してくるのは私だけでしょうか？🍨

砂糖やクリームがたっぷり入ってるのは知ってるけど、ついつい食べすぎて翌日ガーンって😨

ことにはならない、ヘルシーでめっちゃくちゃ美味しいアイスクリームのレシピを動画にしました〜！(全然食べすぎても大丈夫😉) 勿論砂糖、クリーム無し!

よければご覧下さい！(👍ボタン、コメントをもらえるとさらに嬉しいです💕)

Soooo excited to share my favorite healthy homemade ice cream recipe with you today!

I eat this ice cream almost everyday after dinner and still feel good about it! 🍨 (No sugar, cream or machine!)

Hope you watch the video and give it a try!!😉　

🍁Please hit👍button, leave comments or Subscribe to my channel (if you haven’t already). Thank you for all your support! 💕

[passionateaboutbaking]

Best Pecan Cookies ... Eggless, wholegrain recipe which makes absolutely delicious cookies!

Best Eggless Pecan Wholegrain Chocolate Chip Cookies … these are the simplest AND most delicious pecan cookies you will make. The ingredients are staple and the process is fuss free like a cookie recipe should be. You’ll never go for a store bought cookie again! I’ve bake chocolate chip cookies forever. In fact, I think it’s the first thing most bakers begin making when they explore baking at…

[askwhatsforlunch]

Muscat Cantaloupe Salad (Vegan)

Delightfully refreshing, and delicately boozy, this Muscat Cantaloupe Salad makes both a light entrée or dessert on a warm and sunny Summer day. Happy Tuesday!

Ingredients (serves 1):

1/4 ripe large cantaloupe

2 tablespoons chilled Muscat de Rivesaltes (or another good, slightly sweet, fortified white wine)

a Marigold Flower, for garnish (optional)

Remove seeds from the cantaloupe quarter. Using an apple corer, scoop out the cantaloupe flesh into small balls, into serving bowl. 

Drizzle generously with Muscat de Rivesaltes. Toss gently, to combine and coat cantaloupe balls in Muscat. 

Chill in the refrigerator, at least a couple of hours, but preferably four.

Enjoy Muscat Cantaloupe Salad well-chilled, topped with a Marigold Flower, if desired.

[wellnesshero]

a 1-point Weight Watchers (WW) snack: 🍎

[whentherewerebicycles]

made mung bean soup over brown rice and oh man I am FULL. it was very very good but I feel a little sick now—I didn’t eat THAT much but I think the beans have a shitload of fiber and that plus the brown rice might’ve been a little much. mm but I’d definitely eat it again especially on a cold rainy day—super warm & spicy & filling.

the best part is that I modified the original recipe and it turned out sooo much better. I’m at a point in my learning-to-cook journey where I can look at a recipe, imagine what it’s going to taste like, and figure out modifications either ahead of time or during the cooking process as I taste & adjust. the base recipe I used for this one was very easy but seemed super bland so I added a bunch more curry spices, doubled the garlic + ginger, chopped up celery and threw it in for a nice little crunch, squeezed in some tomato paste because a commenter suggested it, and added fresh lemon juice to taste at the end because I thought it needed a little extra zing (and I was right!!). I also feel like I’m getting much better at evaluating the doneness of various ingredients by sight/smell/taste rather than relying on timers and fixed heat settings, which is one of the things samin nosrat talks about in salt fat acid heat. I’m also getting a more intuitive sense for like… oh this ingredient’s denser so I need to add it before these other ones, or this veggie has more water so I want to add it at this point rather than this point, or spicing the onions now will draw out more flavor than waiting till that later step, or whatever, even if my sense of what to do lightly contradicts the recipe… and so far I think it’s producing better results than when I’d follow recipes religiously but produce pretty bland or uneven meals.

idk man! cooking is fun! I started this learn-to-cook project because I wanted to be able to 1) make easy healthy mostly-vegan meals and 2) teach my kids basic cooking skills from a young age, but I guess I wasn’t expecting it to be so much fun as like, an intellectual and creative challenge yknow? like obviously I am a person who loves to learn new subjects but I don’t really learn new skills all that often, and I’m surprised by how engaging it is (and how novel it feels!) to get slowly but steadily better at something where you can really see/evaluate your own progress. I guess writing is one of my favorite Hard Skills to work at but idk it’s just different! writing doesn’t give you the same type of immediate built-in feedback you can get from cooking… and also idk with writing it’ll often be weeks or months or years before you finish the thing you’re working on, whereas with cooking you’ve actually made something within an hour or two and you get to enjoy the product of your work right away or share it with others. anyway!! really enjoying this year of focused exploration & skill-building in cooking.

[thenonosekitchen]

Antioxidant Boosting Blueberry Matcha Green Tea Ice Cream

If you love ice cream, you are in for a treat! I played around with my recipe for my Super Creamy Blueberry Cheesecake Ice Cream to create one that had even more antioxidant-boosting benefits! If you feel like the taste of matcha is too subtle, feel free to add in more to suit your taste buds! And, as always, I highly encourage adding a textural element like nuts, chocolate chips, or even…