#honey peach cobbler freeze

[bubbleteaflan]

6.14.23

[your-eternal-muse]

Home

Summery: After months of being held against your will, you escape into the world, and await for the moment when you can return home.

Warnings: Mentions of abduction, vague mentions of abuse, talk of injury, thoughts of giving up, mentions of weight loss

Pairing: Spencer Reid x Female!Reader

Words: 2.5k

Authors Note: Wow. It’s been a hot fucking minute huh? Sorry for taking so long. I was moving and unpacking, and getting situated and than I got a new job and so many other things. This is the piece that got me back into the writing flow, so that's fun. I am still working on requests, and while they may not be posted in the order that I received them, they still will be posted. I will also be posting little one shots in between them as well, because my brain doesn’t know when to fucking stop. I missed you guys. I hope you’re all doing well. Also I’m at 950 followers??? That’s insane. I don’t believe it. Anyway, enjoy!

I run.

I run through gaps in between trees, stepping on sticks, ducking under branches.

Every muscle, every bone in my body is screaming at me to stop. To give up, fall to the ground and curl up at the base of a tree and give in to the darkness.

But I can’t.

I can’t stop running, not until I know I’m safe.

Not until I’m home.

The air is brisk, and the leaves crunching underneath my bare feet are different shades of decay.

The sunlight breaking through the canopy does little to tell me what time of day it is, or even what direction I’m going. 

So I just run.

Away from the little wooden house where I’ve been beaten almost everyday for who knows how long.

I’ve lost count of the days.

But I got lucky.

He’s always gone during the day, and I’ve lost enough weight so I could slip my wrists through the zip tie that had me bound.

I’m losing stamina, but I keep pushing forward.

Please, god, give me something, anything.

I stumble through a wall of brush, falling to the gravel ground of the side of the road.

A road.

I push myself up, my steps stuttering as I gain my back my balance.

I turn my head, looking both ways down the seemingly deserted road, and I now believe in a mighty being above because I see gas pumps not even a half a mile down the road from where I’m standing.

I start running as fast as I can, limping every other step, trying to pick up a speed my body has forgotten.

My heart is pounding in my chest, and every breath feels like it’s being ripped out of me, but I couldn’t stop now even if I wanted to.

I turn into the gravel driveway of the station speeding towards the front door, barreling inside, heaving for air as I turn and lock the deadbolt on the door.

I flip the sign from open to closed for good measure, before slipping down to the floor in a heap.

“Oh sweet baby jesus above, darling what happened to you?” A woman runs out from behind the counter, crouching down next to me pushing dirty matted hair out of my face, hands running gently over my exposed skin.

My voice is hoarse, and my throat burns when I speak.

“I’m Supervisory Special Agent y/n y/l/n of the Behavioral Analysis unit of the F.B.I.” I let my head fall back against the glass of the door. “I don’t, I don’t have my badge otherwise I would show you.”

Her eyes are deep green, and kind. Worry creases her already wrinkled face, and her skin looks soft and loose.

“Oh honey, it’s okay. I believe you. Can you tell me what happened?”

Tears start to form in my eyes and I can’t seem to move anymore. “I was abducted by someone we were chasing in May, and I just escaped.” 

A hand comes to cover her mouth. 

“I really need to use your phone to contact my team.” 

She couldn’t be older than 50, with long dirty blonde hair starting to gray at the roots.

I couldn’t help but feel the trust swarm my chest, too tired to put up walls anymore.

“Oh of course, honey. Let me help you behind the counter, and we’ll get you all set.”

She gingerly helped me back to my feet, wrapping my arm over her shoulders to help me sit on a stool behind the counter. 

She makes sure I’m set sturdy on the seat, before handing me a landline from beside the till.

“You use that to call however many people you want, and I’m gonna go get you some water and something to eat.”

She starts to walk away but she snaps her fingers and turns around, grabbing something from the counter and draping it over my shoulders.

It was a fuzzy winter jacket.

“It’s almost November, you’re probably freezing too.”

Her accent is a gentle southern, like a grandma who makes peach cobbler and gives the best hugs. 

I shove my arms through the sleeves, zipping it up to my chin. 

Almost November.

It’s October.

I’ve been gone for five months.

October, and I’m wearing shorts and a ripped tank top.

I look down at the landline and take a breath to steady my trembling hands before dialing the number I know by heart.

Three rings, and he picks up.

“This is Doctor Spencer Reid.”

I start to sob at the sound of his voice, a voice I never thought I’d be able to hear again.

I start to collapse within on myself.

“Hello?”

I haven’t said anything.

I take a breath, wiping my nose on the back of my hand before speaking.

“Hey, Spence.”

It’s silent, and I can faintly hear the sound of something crashing to the floor.

“Y-Y/n?”

“Jesus, I never thought I’d get to hear your voice again.”

“Where are you? Are you safe? Is he there?” He’s frantic, his voice rushed and high.

“I don’t know where I am, but I’m safe. I’m at some gas station. A nice woman is helping me.”

I lick my lips and I can taste the saltiness of my snot. “I got out.” 

“Penelope, I need you to trace this call right now.”

“What? Why? What happened?”

He has it on speaker, and I openly sob at the twinkle of her voice.

“Penelope…” is all I can muster, but it’s enough to hear her gasp, and then her own sob.

“Hold on tight sweet girl! We’re coming!”

I hear typing, and background voices getting louder.

“What the hell is going on?”

“Derek?” I gasp, bringing a hand to the center of my chest and grasping the fabric tight in my hands.

I lean back against the wall as the woman comes up with bottles of water, and bags of different foods.

Tears stream down my face, and the woman pushes hair out of my face, pinning it back with clips from her own hair.

“Is that you stud muffin?” I hope he hears the small smile in my voice.

I hear a shaky breath. “Yeah it’s me sweetheart.”

“I got her! She's a few miles outside of Chattanooga Tennessee!”

Tennessee? How the hell did I get to Tennessee?

“Derek, go tell the others. We’ll meet you at the jet.”

I hear shuffling on the other end as I break the seal on the water, before taking a long, much needed gulp.

“Are you still there y/n?” His voice is laced with concern, and I can picture the crease above his brows, the shakiness of his hands. 

“I’m here.”

“You stay right there, okay? Don’t move. We're on our way.”

The woman hands me a box of tissues, and I take a few wiping my eyes, but my cheeks stay wet.

“God, I missed your voice.”

A moment of silence, and I know he’s trying to collect himself on the other end of the phone, trying to stay strong for me.

“I missed yours too. I called your phone every day just to listen to your voice. I probably left a thousand voicemails.”

The woman opens a bag of chips for me, before kneeling and pulling out a first aid kit from below the counter.

“I thought about you every day. About your voice. Your smile. I just wanted you to walk through the door and say some weird statistic and we’d fly off into the sunset.”

I can hear him choke back tears and all I want to do is hold him, like his pain is somehow my own.

“I tried. I tried so hard, but you had disappeared without a trace. But I never stopped. I would never stop looking for you.”

“I know, Spence. It’s not your fault. I don’t blame you, and I never will.”

Muffled voices in the background and he sniffles. “I have to hang up, baby. We’re taking off. We’ll be there in a little under two hours okay?”

Two hours.

“Okay. Please hurry.” I close my eyes, picturing his smile in my mind. “I miss you.”

“We will. I love you. See you soon. Hang on.”

The line goes dead, and I bring the phone slowly back down from my ear, hanging up.

I take a chip and pop it in my mouth. 

The woman stands in front of me, and with a cotton pad with alcohol, starts to clean at the cuts on my face.

“What’s your name?” I ask, feeling bad, that in the 20 minutes I’ve been here already, I hadn’t even stopped to ask.

“Luanne, sweetpea. It seems like you got a lot of people that care about you.”

I nod my head, popping another chip into my mouth. “My team. They’re my family. We were on a case in Chicago in May when…”

Bile starts to form at the back of my throat, but I shove it back down with another swig of water. 

I lick my lips, trying to get rid of the sting of the salt in the cracks. “Thank you. For helping me. I know you didn’t have to but-”

“Sweetpea,” she holds my face in her hands, wiping away the tears that are still falling. “You have been through hell and back again. You deserve all the kindness in the world.” She pulls me into herself, and I nuzzle my face into the fabric of her shirt. 

It smells like lavender.

“You’re safe now. Any bastard that tries to come in is going to have to go through me first.”

I clutch onto her shirt, basking in the first kind human touch I’ve had in months. 

She smooths down my hair, soft and slow, and I listen to the heartbeat in her chest.

“You know, you remind me so much of my daughter. She looks soft on the outside, but she’s one hell of a fighter. I think you’d both get along rather swell.”

She stands, and just holds me, running her fingers through my hair, as I soak her shirt with my tears. 

I’m never going to forget her, forget this. 

I will spend every day of the rest of my life trying to repay this woman's kindness anyway I can. 

Thank you, will never be thanks enough.

Flashing lights appear outside the window.

~~~

I’m tired. 

My eyes burn with every blink and there’s an insistent pounding matching the beating of my heart inside my skull.

It hurts to breathe.

It hurts to move.

I’m freezing.

I tighten the blanket around me as medics move around me, getting things ready for when I’ll finally cave and agree to go to the hospital.

But I can’t leave.

I won’t leave. 

Not yet. 

The red and blue lights don’t help the migraine swimming behind my eyes, and everyone is talking too loud.

Why is everyone talking so loud?

My eyes look across the darkening parking lot, and Luanne is leaning against the hood of a cop car, her hands in her pockets, and she smiles at me, her hair blowing softly in the cold October wind.

But I hear fast paced tires on gravel, and my eyes move from her to the two black SUVS pulling into the lot.

I’m moving. 

Thoughts aren’t even processing in my brain, my neurons are stagnant. I’m moving on pure instinct. 

The car door opens before it’s even stopped, and the blanket falls from my shoulders in a heap on the floor of the ambulance.

Time is an illusion. 

It’s completely stopped as my feet meet the gravel, and I push the dirt behind me, moving towards the one person I thought about whenever I got the chance.

It’s just me and him, moving towards one another, two unstoppable forces about to test Newton's law.

My eyes start at his feet.

His pants fall over the top of his chuck taylors, and I’m positive two different socks sit below them. 

Higher.

Closer.

His hips.

He’s not wearing a belt. His holster is crooked. He was in a rush.

Higher.

Closer.

His chest. 

His vest is missing. His tie is loose, and the top couple of buttons are undone.

I can see his collar bones.

Higher.

Closer.

His neck, the bobbing adam's apple.

Higher.

Closer.

His lips, pursed.

His nose, red.

Highest.

Here.

His eyes. 

Deep hazel, honey surrounding darkened pupils, and I fly into his arms.

Ice melts.

My head clears.

I wrap my arms around his neck, shoving my face into his shoulder, inhaling like it is my first breath.

My feet aren’t on the ground anymore. 

He holds me, tightly against him, hands splayed across my back, his own face buried into my neck.

Our heart beats sync. For a moment, we're one. 

And then time seems to start again, and I pull back, eyes bleary, and I grab his face, crashing my lips to his in a desperate plea. 

He breaths into me, and I know, for certain, for the first time in months, that I am safe.

I am home.

We break, and our tears mix on cold cheeks, and I can’t stop looking at him, touching him, feeling the fabric of his jacket beneath my fingertips, the growth of his stomach beneath my own.

“I love you, I love you so much, oh my god.” His hands are all over me. My face, my neck, my arms. 

I never thought I’d get to touch him again, get to feel him, get to kiss him.

“You’re here. I love you. You’re here.” Is all I can manage as I bring his face to mine again.

I played out entire scenes where we did exactly this inside my head while that man did whatever he wanted to me.

I had all the things I wanted to say inside my head, but now that it’s real, now that it’s forged into reality, words fail. 

Nothing I can or want to say means anything at this moment. 

Nothing matters other than me and him.

A new hand is on my shoulder, and I lift my head to see Hotch. 

And so I am passed, from person to person, being held and squeezed and kissed and cried on until everyone has felt the breath leave my lungs, and I have felt the warmth of their skin. 

I return to Spencer, and he drapes his coat over my shoulders and zips it up to my chin, before the medics walk over.

They don’t say anything, and they don’t need to. 

I simply grab his hand and start moving towards the ambulance. 

“We’ll meet you at the hospital.” Hotch's voice is stern, and soft at the same time. 

I nod, and climb into the back, Spencer right behind me.

The medics get to work, and I feel my eyes droop, feeling his hand in mine.

He brings it up to his lips, pressing a kiss against each knuckle. “It’s okay. You can rest now. You’ve fought long enough.”

I smile at him, watching the tears stream down his cheeks. 

I succumb to the darkness.

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[hellofashionist]

Tasty Food Recipes That You Can Cook Within Ten Mins

you recognize the information: preparing meals at home is ideal for your health and your wallet. But permit’s face it — you have other priorities taking up space for your time table and minimal unfastened time, so spending hours or maybe minutes within the kitchen isn’t always on the top of your to-do list. So many matters can crowd out meal prep (think: lengthy hours at work, vast others, preserving in touch with circle of relatives, perhaps even a exercising here and there).

24 healthful and portable mason jar food

but before giving in to endless seamless clicking, turning into a ordinary at the chinese language place near the office, or residing off frozen meals, recognize that in the time it takes to look at your favored cat videos on youtube, you could make a nutritious home-cooked meal. Most of these recipes are smooth and healthful — and equipped in 10 minutes, tops. For each meal of the day, along with make-and-take breakfasts and lunches, that is fast food that fitness experts could approve of. Reader survey please take a brief 1-minute survey your answers will assist us enhance our enjoy. You're the satisfactory! Breakfast

1. Peach cobbler oatmeal picture: spoonful of taste neglect flavored oatmeal packets and move au naturel with this oatmeal that’s reminiscent of a cobbler. With sparkling peaches, chopped pecans or your nut of desire, and cinnamon, it's going to fulfill your sweet enamel so nicely that you could find yourself making it for dessert. 2. Easy poached egg and avocado toast

avocado toast is all of the rage, however adding a poached egg takes it to a new level and completes the trifecta of nutrients: protein, fats, and carbs. Parmesan cheese and sparkling herbs sprinkled on pinnacle make it appearance and taste fancy. 3. Oatmeal blueberry yogurt pancakes image: formidable kitchen a stack of selfmade flapjacks doesn’t take that lengthy to make. These are high-protein and free of gluten, however they still flavor incredible and fluffy, way to bananas, oats, vanilla, and of course blueberries. Four. Cheddar-garlic grits with fried eggs

a southern classic, tacky grits don’t need to be a complete fat and calorie bomb. Cook dinner them in water rather than milk and leave out the butter. However keep the cheddar: the 2 tablespoons in keeping with serving here maintains the dish gooey and rich and affords almost 10 percent of your day by day calcium. Then upload eggs for staying electricity, chopped chives for their slightly oniony flavor, and garlic, which makes the whole lot flavor higher. 5. Hot quinoa cereal picture: marin mama chefs terrifi as it's miles, quinoa takes some time to prepare dinner. Even as a few humans have stated it can be nuked, that takes extra than 10 mins in most microwaves. But quinoa flakes, which can be similar to oats however are a complete protein, can be equipped in a flash. Cook them in your selected milk with dried berries, after which top away with nuts, nut butter, seeds, and fresh fruit.

6. Scrambled tofu whilst properly prepared, tofu is something however blah — and this model gives as a great deal protein as a scrambled egg. Toss the vegan staple with tacky nutritional yeast, turmeric, cumin, and paprika (buy smoked for even greater taste). Even egg enthusiasts will enjoy it. 7. Pumpkin pie oatmeal photograph: two healthful kitchens this healthful, autumn-stimulated oatmeal gets its pie-like taste from pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. A sprinkling of dried cranberries provides natural sweetness. Eight. Open-confronted sandwiches with ricotta, arugula, and fried egg photo: john autry

a breakfast sandwich may be a lot more than a smashed viscount st. Albans, egg, and cheese eaten in the back of the wheel. Yes, this one requires a fork and knife, however it’s really worth it. Toasted bread is topped with spicy arugula, an excellent source of vitamin ok, which allows your blood clot. Then add an egg, salty ricotta — it has greater protein than cottage cheese — parmesan, and thyme. It’s a sandwich like no different. Nine. Omelet in a mug photograph: scattered mind of a cunning mother toss your favored breakfast meat (or pass it if you’re vegetarian), salsa, eggs, and cheese in a mug and zap it for 1 minute. Stir, and then prepare dinner for some other 30 to forty five seconds. Season to flavor and pinnacle with greater cheese. Breakfast has by no means been less complicated to make — or to clean up. Lunch

10. Butternut squash ramen bowl with rice noodles, tofu, and clean pea shoots photograph: in pursuit of more a scrumptious dinner for one, this noodle bowl has all the flavors of your fave brief-prepare dinner noodle cups however none of the icky components. Rice noodles offer the majority of this vegetarian-pleasant bowl, which makes use of boxed butternut squash soup as a base for instant cooking. Pea shoots taste like, properly, peas, and are rich in vitamins a and c and folic acid. If you can’t find them, you could use spinach. Eleven. Mediterranean panzanella photograph: the noshery

rather than top a salad with bagged croutons, whip up this tuscan version with toasted pita bread. There’s the usual right-alone-however-higher-together suspects predicted in something called “mediterranean”: tomatoes, cucumbers, feta, and olives. The olives are key since the fat in them assist your body absorb the vitamins inside the greens.

12. Crunchy asian ramen noodle salad picture: gimme some oven this colorful, crunchy salad is simply what the health practitioner ordered when leafy-veggies-based sorts are dull you. Crunchy coleslaw blend and dried ramen noodles (swap in crunchy rice noodles for a less-processed option) are tossed with avocado for wholesome fat, edamame for protein, and mango for imaginative and prescient-protecting beta-carotene. Thirteen. Brief and clean hen burrito

leftover hen finds a new domestic in this short burrito. Blend it with avocado and cheese earlier than wrapping it up in a tortilla and cooking it. We’d take it one step in addition and upload a few peppers, onions, and perhaps a few vegetables to the filling. Bonus: make some immediately and freeze the extras for a fair quicker lunch subsequent time.

14. Salmon and herbed bean salad photo: grocery store healthful uninterested in tuna salad? Strive canned salmon combined with creamy cannellini beans, greens, and sparkling herbs for a remarkable smooth meal that’s as scrumptious on its personal as it's far in a pita or with whole-grain crackers

15. Creamy buffalo fowl and black bean quesadillas if you usually reach for the wings on sport day, this is the lunch quesadilla for you. It’s spicy, creamy, and loaded with flavor. Black beans bump up the fiber and protein, and inexperienced onions upload a touch more zing. Experience loose to cut back on the bitter cream or use greek yogurt instead. 16. Tomato salad–crammed avocados image: taste of home

not only desirable for guacamole, moist desserts, and rich smoothies, avocados are designed to be filled! Dispose of the pit and fill the center with a mixture of tomato, feta, onion, and herbs for a filling meal that’s quite sufficient to serve at a brunch. After all, not every breakfast-meets-lunch recipe must take hours to put together.

17. Caprese quesadilla italian and mexican favorites crew up for a mashup that’s better than something blended with the aid of a dj. The how-to is quite apparent: fill a tortilla with tomatoes, mozzarella, and basil; cook until the cheese is melted; and drizzle with balsamic glaze for a taste-packed final touch. 18. Herb and onion frittata at the same time as this recipe uses liquid eggs, you can alternative  complete eggs for the reason that ldl cholesterol and fats inside the real factor are not anything to worry approximately. Upload anything herbs — clean or dried — enchantment to you, due to the fact all of them have distinct flavors and fitness blessings. Like pizza and mashed potatoes, frittata tastes simply as properly bloodless as it does warm, so cross in advance and double the recipe and devour the alternative half of for breakfast tomorrow.

19. Turkey-provolone wrap with avocado mayo this isn’t just every other turkey sandwich. Smear mayo and coronary heart-wholesome avocado on a tortilla and roll it up with lettuce, provolone, and tomato. This recipe is gentle, creamy, and crunchy, but view it as a starting vicinity and play with other fillings. Dinner

20. Zucchini pasta with vegan cashew-basil pesto photograph: the fitchen the addition of cashews — a good source of bone-building phosphorus, strength-generating magnesium, and other minerals — makes pesto distinctly creamy. Make the sauce in a meals processor, spiralize zucchini (or use a vegetable peeler), and integrate the two. Then dig in! 21. Veggie fried rice image: pinch of yum fried rice is a dream for chefs pressed for time, and this model is not any exception. Leftover brown rice works high-quality for this, however in case you’re in a pinch, microwaveable rice stands in nicely. Peas, eggs, and corn get tossed with salty soy sauce and rice vinegar. Mix in any of your different preferred greens, too. You surely can’t cross wrong.

22. Highly spiced cilantro shrimp with honey-lime dipping sauce image: love grows wild because it chefs so quick, shrimp is the right protein for busy evenings. Season it with paprika, cumin, cayenne, and cinnamon (yes, cinnamon — it provides warmth) for max flavor, and sauté it in butter for just minutes. Toss with sparkling lime juice and a selfmade honey-lime dipping sauce that tempers the heat of the shrimp.

23. Oven-baked tostadas image: yellow bliss avenue crunchy oven-baked corn tortillas famous person in this meal. After they’re golden and crispy, pinnacle them with refried beans or any simple beans, lettuce, tomatoes, sour cream, cheese, and avocado. That is one recipe to have fun with and spot what mixtures you can create. 24. Broccoli and parmesan soup

with five ingredients and 10 minutes, dinner is prepared. Cooking the broccoli with a parmesan rind infuses cheesy flavor into every spoonful, and a hint of soy adds umami — that savory taste that you may’t pretty describe but taste pointers of (in a terrific manner). This pureed soup packs nutrients a, b-6, and c, plus phytochemicals that can fend off cancer. 25. Pan-roasted salmon with arugula and avocado salad

picture: serious eats a complete seafood dinner in 10 mins? Oh, sure. While the salmon sears on the stove, toss arugula with a lemon–olive oil french dressing, cubed avocado, and parmesan. Once the fish is achieved, plate it on pinnacle of the salad. Your coronary heart will thank you, for the reason that two servings of fatty fish weekly may additionally decrease the hazard of cardiovascular ailment. 26. Brief and smooth black beans and rice image: the perfect pantry

there’s a reason rice and beans is this kind of popular dish: it’s cheaper and clean. But it could additionally be uninteresting. Not so with this flavorful take. Conventional latin flavorings like sofrito, cumin, and chili powder are introduced to cooked rice. Toss in inexperienced chile peppers for heat and black beans for protein and you've a complete meal right away. 27. Low-carb chili picture: i breathe i’m hungry whilst you want chili and you need it now, pull this recipe out. Using your preferred keep-sold salsa speeds matters up, and there’s no longer even any dicing or slicing worried. Use ground lean red meat or turkey, and pinnacle together with your favorite fixings like sour cream, corn, avocado, or clean-squeezed lime juice.

28. Bbq chook pizza neglect frozen pizza or delivery: this pie is ready even faster! Use a whole-wheat pita because the crust, and pinnacle it with fish fry sauce, red onion, mozzarella, and precooked hen — leftover or rotisserie from the store works nicely. Microwave until the cheese is flawlessly melted, and then go beforehand — consume everything! 29. Lean and green tofu stir-fry photograph: consuming fowl food

stir-fries are ideal when you need a healthful meal speedy. Plus, they’re an smooth manner to % in greens. This recipe consists of onions, mushrooms, tomatoes, and a couple of cups of spinach in step with serving — that alone offers approximately a third of the daily advice of diet a, plus loads of vitamin k and some potassium, vitamins that are critical for the fitness of your eyes, bones, and coronary heart.

[dairyprodupper]

Dairy Free Christmas Desserts

Christmas is a time for indulging, so why should those with dietary restrictions miss out? Dairy-free desserts can be just as delicious as traditional Christmas desserts and are often much easier to make. From vegan mince pies to coconut ice cream cake, there is something for everyone on the dairy-free dessert menu.

Even if you’re not dairy free, these inventive and flavorful recipes will give your holiday feast a unique twist! Plus, many of these recipes are also gluten-free and refined sugar-free, making them even more accommodating and healthy options for guests with food allergies or sensitivities. So enjoy this festive season without sacrificing taste or nutrition when you try one of these amazing dairy free Christmas desserts!

Dairy free desserts at Christmas can be just as exciting and delicious as dairy-filled ones. Whether your vegan, lactose intolerant, or simply looking for some new recipes to try out this season, these dairy free desserts are sure to tantalize your taste buds.

From creamy no-bake cheesecakes to fruity crumbles and tarts, there's something here for everyone. The best part? Many of these recipes require minimal effort! A few simple ingredients and a few minutes of your time is all that stands between you and a delicious dessert. Not sure where to start? Here are some creative ideas that will make even the pickiest of eaters happy:

1. Apple Crisp: Sweet, tart apples are coated in a crunchy oat topping for an easy-to-make dessert that can be prepared quickly. All you need is some apples, oats, coconut oil and brown sugar to get started.

2. Chocolate Fondue: Delicious dairy free chocolate fondue can be made with just three ingredients - dark chocolate chips, almond milk, and agave nectar! Serve with fresh fruit or pretzels for a festive treat.

3. Coconut Cream Pie: This Heavenly vegan coconut cream pie has all the flavors of traditional custard-filled pies without any animal products whatsoever. It's also gluten free and easy to make at home!

4. Fruit Crumble: Dried fruits such as cranberries, apricots and dates are combined with a crunchy oat topping for an easy-to-make dessert that requires minimal effort. Top with ice cream or coconut cream for a truly decadent treat.

5. Peach Cobbler: A classic Southern favorite made without dairy! This cobbler is bursting with juicy peaches and topped with a golden brown biscuit topping. Serve warm with vegan ice cream for the perfect finish to your meal.

6. Coconut Custard – this rich and creamy dessert is sure to be a hit with its subtle hints of coconut flavour. Simply whisk together almond milk, arrowroot powder, coconut cream and honey in a saucepan until smooth and thickened before topping with your favourite nuts or fruits.

7. Coconut Rice Pudding – this classic dessert is given a dairy free twist with creamy coconut milk and sweetened with agave nectar. Blend cooked rice, full-fat coconut milk, agave and a pinch of salt in a blender until smooth before transferring to an oven safe dish and baking for 30 minutes.

8. Raw Chocolate Fudge – melt together dark chocolate chips, almond butter, maple syrup and sea salt in the microwave before stirring in some crushed hazelnuts. Pour it into a greased tin then freeze until set before cutting into squares for serving.

9. Vegan Cheesecake – no Christmas would be complete without cheesecake! Make your own using soaked cashews, coconut cream, lemon juice and agave nectar. Simply blend all the ingredients together in a food processor before pouring into a greased tin and refrigerating until firm.

These delicious dairy free desserts will make this season even more festive and special. Whether you're looking for something light and fruity or rich and chocolaty, these recipes have got you covered! Enjoy!

[elaboratelysimple]

OH MUH GAWD. Honey Mascarpone Cheesecake and a Honey Peach Cobbler & Blueberry Vodka freeze.

[alisha4real]

🍨🍨🍨What’s Good In The Hood🍦🍦🍦 Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin nor inventor has been undisputably credited with its discovery. We know that Alexander the Great enjoyed snow and ice flavored with honey and nectar. Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavored with fruits and juices. Over a thousand years later, Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. "Cream Ice," as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn't until 1660 that ice cream was made available to the general public. The Sicilian Procopio introduced a recipe blending milk, cream, butter and eggs at Café Procope, the first café in Paris. Ice Cream for America The first official account of ice cream in the New World comes from a letter written in 1744 by a guest of Maryland Governor William Bladen. The first advertisement for ice cream in this country appeared in the New York Gazette on May 12, 1777, when confectioner Philip Lenzi announced that ice cream was available "almost every day." Records kept by a Chatham Street, New York, merchant show that President George Washington spent approximately $200 for ice cream during the summer of 1790. Inventory records of Mount Vernon taken after Washington's death revealed "two pewter ice cream pots." President Thomas Jefferson was said to have a favorite 18-step recipe for an ice cream delicacy that resembled a modern-day Baked Alaska. In 1813, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House. Until 1800, ice cream remained a rare and exotic dessert enjoyed mostly by the elite. Around 1800, insulated ice houses were invented. Manufacturing ice cream soon became an industry in America, pioneered in 1851 by a Baltimore milk dealer named Jacob Fussell. Like other American industries, ice cream production increased because of technological innovations, including steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and new freezing processes and equipment. In addition, motorized delivery vehicles dramatically changed the industry. Due to ongoing technological advances, today's total frozen dairy annual production in the United States is more than 1.6 billion gallons. Wide availability of ice cream in the late 19th century led to new creations. In 1874, the American soda fountain shop and the profession of the "soda jerk" emerged with the invention of the ice cream soda. In response to religious criticism for eating "sinfully" rich ice cream sodas on Sundays, ice cream merchants left out the carbonated water and invented the ice cream "Sunday" in the late 1890's. The name was eventually changed to "sundae" to remove any connection with the Sabbath. Ice cream became an edible morale symbol during World War II. Each branch of the military tried to outdo the others in serving ice cream to its troops. In 1945, the first "floating ice cream parlor" was built for sailors in the western Pacific. When the war ended, and dairy product rationing was lifted, America celebrated its victory with ice cream. Americans consumed over 20 quarts of ice cream per person in 1946. In the 1940s through the ‘70s, ice cream production was relatively constant in the United States. As more prepackaged ice cream was sold through supermarkets, traditional ice cream parlors and soda fountains started to disappear. Now, specialty ice cream stores and unique restaurants that feature ice cream dishes have surged in popularity. These stores and restaurants are popular with those who remember the ice cream shops and soda fountains of days past, as well as with new generations of ice cream fans. Shawn Michelle’s Old Fashioned Ice Cream Shop is the new gem on the Southside of Chicago. Nataki Muhammad’s amazing new small minority-owned business is adding more than just favor to the neighborhood. Her delicious original handcrafted ice cream is introducing a new generation of children to a treat that has been around for centuries and some new experiences with their families. I stop by last week and picked up some of my favorites like Butter Pecan and Pralines & Cream but was also delighted by the section of cobblers. Now, I usually don’t indulge in such decadent sweets but I couldn’t resist also taking a home a order of both peach and apple cobbler, which was well worth risking the extra pounds and extra time in the gym this week. Visit this “Delicious Homemade Ice Cream Shop In The Heart of Bronzeville” in the Historic Rosenwald Building located at 46 E. 47th Street on the corner of Wabash and 47th. Shawn Michelle’s Old Fashioned Ice Cream Shop Phone: 773-615-3238 Website: www.shawnmichelles.com Get to Know #Alisha4Real😎 http://www.alisha4real.com/FullBio #entrepreneur #speaker #author #blogger #personality #trainer #coach #executive #businesswoman #wbe #mbe #model #mother #socialactivist #humanrace #truthteller #womensrightsarehumanrights #metoo

[vacationsoup]

New Post has been published on https://vacationsoup.com/epcot-international-flower-garden-festival/

The International Flower & Garden Festival at EPCOT

The International Flower & Garden Festival is a treat for your eyes. This event is held every year in the early spring. We love to tour the festival to look at the amazing flower colors and imaginative topiary displays. But there is so much more! Things from rock concerts to a butterfly exhibit and everything between.

The International Flower & Garden Festival will run from March 6th until June 3rd, 2019.

Garden Exhibits

EPCOT transforms into a large garden for the festival. There are about 70,000 bedding plants arranged like giant paintings. In the photo above, taken at the 2018 festival you can see a flower, butterfly and the sun. Crews go in every night to replace dead or faded flowers so that it always looks fresh and beautiful every day.

Topiary Displays

Located throughout the park are exquisite topiary displays in Disney characters. See Mickey, Minnie, Pluto, and Goofy at the entrance in a small garden in front of the Spaceship Earth ride. There were lines of people waiting for an empty spot in front of them for the family to get a few selfie pics. New this year is Bo Peep and Her Sheep, and a Playful Garden. Another one that the children loved was an entire car from the show Cars.

Themed Gardens

A variety of gardens are displayed throughout the park that will excite your senses. Stroll among bonsai trees, container gardens, tea gardens, and even a Shakespeare Garden. Learn about pollination, bees, tropical rain forests, and spices.

The Goodness Garden Butterfly House Presented by GoGo squeeZ

Also, in the photo above is the butterfly exhibit that was set up last year. If you get a chance to visit the butterfly exhibit it is well worth it and you might even get one to land on you. Inside you will see hundreds of butterflies from many different parts of the world. There is a chrysalis hatching area where you can watch the caterpillars emerge as the beautiful winged butterflies.

Along with all these plants are many other events, kiosks, and entertainment.

The Garden Rock Concert Series

One of the events that we like is The Garden Rock Concert Series. For 2019 the concerts are expanding to seven days a week, making for 270 concerts altogether. Times are nightly at 5:30 PM, 6:45 PM and 8 PM. This year the line up of acts are:

March 9 through 10 Glass Tiger – NEW

March 11 through 12 Jon Anderson of Yes – NEW!

March 13 through 14 Tony Orlando

March 17 through 20 Simple Plan

March 21 through 22 Ambrosia – NEW!

March 23 through 24 Magic Giant – NEW!

March 25 through 27 Air Supply – NEW

March 28 through 29 Berlin, featuring Terri Nunn

March 30 through 31 The Smithereens – NEW

April 1 through 2- Rick Springfield

April 3 through 4 Christopher Cross – NEW

April 5 through 7 The Spinners

April 8 through 9 Dennis DeYoung, original member of the group Styx

April 10 through 11 John Michael Montgomery – NEW!

April 12 through 13 Sister Sledge – NEW

April 14 through 16 Night Ranger

April 17 through 19 Sister Hazel – NEW

April 20 through 21 Steven Curtis Chapman – NEW!

April 22 through 23 TobyMac – NEW!

April 24 through 26 Lonestar

April 27 through 30 The Orchestra, starring former members of ELO

May 1 through 4 Herman’s Hermits, starring Peter Noone

MAy 5 through 7 Don Felder, formerly of The Eagles

May 8 through 9 A Flock of Seagulls – NEW!

May 10 through 11 Marshall Tucker Band – NEW

May 14 through 15 Richard Marx – NEW

May 16 through 19 Starship, starring Mickey Thomas

May 20 through 21 Colin Hay of Men at Work – NEW!

May 22 through 23 War – NEW!

May 24 through 27 The Guess Who

May 28 through 29 Jon Secada

May 30 through June 1 Blood, Sweat and Tears

Many of the songs they play are recognized by most all age groups. It is not uncommon to have everyone singing along. Be sure to look into the Garden Rock Dining Package. Dine at one of the close restaurants that then guarantee you a seat in the pavilion during the concerts.

Festival Exclusive "Outdoor Kitchens"

The world showcase also comes alive with over a dozen Outdoor Kitchens that serve a variety of cuisine and drinks. Be sure to find your favorite. Each kiosk has a variety of many options. Here is a sampling:

Arbor at The Gardeners Terrace – NEW! Smoked Salmon Stack with Avocados, Tomatoes, Sour Cream, Caviar and Focaccia

Flavor Full Kitchen Hosted by AdventHealth – NEW! Roasted Beets, Cashew Cheese and Micro Herbs with Lemon-oil Dressing

Bauernmarkt: Farmer’s Market-Potato Pancakes with House-made Apple Sauce

The Citrus Blossom – NEW! Crispy Citrus Chicken with Orange Aïoli and Baby Greens

Fleur de Lys-Macaron au Chocolat en Sucette: Large Chocolate Macaron Lollipop

Florida Fresh-Key Lime Tart with Toasted Meringue

Hanami-Frushi: Fresh Pineapple, Strawberry and Melon rolled with Coconut Rice garnished with Whipped Cream, Berry Sauce Drizzle, and Toasted Coconut

Jardin de Fiestas-Tres Leches: Milk-soaked Sponge Cake topped with Cajeta Whipped Cream and Almond Powder

La Isla Fresca-Tropical Freeze with Cruzan Mango Rum

Lotus House-House-made Crab and Cheese WontonsVegetable Spring Rolls

Northern Bloom-Beef Tenderloin Tips, Mushroom Bordelaise Sauce, Whipped Potatoes with Garden Vegetables

Pineapple Promenade- Pineapple Soft-serve

Taste of Marrakesh-Harissa Chicken Kebab with Dried Fruit Couscous Salad

THE SMOKEHOUSE: Barbecue and Brews-Pulled Pig Slider with Coleslaw

The Honey Bee-stro Hosted by National Honey Board™-Honey-peach Cobbler Freeze

Trowel & Trellis Hosted by IMPOSSIBLE™ Foods – NEW!-Grilled Street Corn on the Cob with Savory Garlic Spread

Spike’s Pollen-Nation Exploration

Another event running again this year is Spike’s Pollen-Nation Exploration. This is a scavenger hunt and will during The International Flower and Garden Festival. Spike is a cute looking honey bee and there are a dozen of them scattered among the gardens. You have to look for Spike in the gardens. To begin you have to buy a map of the sites where you can find him. Once you have filled in the map with the stickers for each Spike, you have to turn in the map and get a prize.

Egg-stravaganza Scavenger Hunt

A second scavenger hunt will run from March 16th until April 1st. In the Egg-stravaganza scavenger hunt, search for eggs with Disney characters on them.

Maps for both of these hunts can be purchased at several sites, including:

Pin Central

Port of Entry Traders

World Traveler

Souvenirs

Of course, it will be hard to not spend more on the many theme related items like T-shirts, mugs and trading pins.

No matter why you are going to The International Flower & Garden Festival it will be a great time. There is something for every member of the family.

[skinnymeme]

Everything You Need To Try At Epcot's Garden Festival In Disney World

That Honey-Peach Cobbler Freeze with Blueberry Vodka is what dreams are made of.

View Entire Post ›

[themanuelruello]

Canning Apple Slices

Photo by twinsfisch on Unsplash

I can feel autumn sneaking up on us already…

Although we’re still having our fair share of 90+ degree days, every 4th day or so, the nights cool off to be surprisingly crisp for this early in September, and I know it’s coming…

But the preservation work is just beginning. Whether it’s canning apple slices, smashing the garden cabbage into sauerkraut, or pulling the still-very-green tomatoes off the vine to ripen in boxes, I’ll be in the kitchen more than my fair share for the next few months.

When it comes to apple season, I always have a hard time deciding what to do with the apples because there are so darn many ways to eat them.  (And my kids will probably never get sick of having apple puff pancakes for breakfast either…)

After we eat our fill of seasonal apples, I like to preserve what’s left. Cause who doesn’t love pulling a little bit of the taste of fall out of their pantry on a freezing February night, am I right?

While I do can homemade applesauce, we only need so much. Canning apple slices, on the other hand, gives me so many more winter-dessert options. Think apple pie, apple cobbler, apple crisp (and any other apple dishes that may satisfy a long-winter-night craving).

(Pssst. You can get more canning tips and recipes here.)

By the way, I never throw away my apple cores and peels… Read more here about how to make a homemade apple cider vinegar with the apple scraps.

Photo by Peter Feghali on Unsplash

Choosing the Right Type of Apples for Canning

It’s super important to choose the right variety of apples for canning. You want to end up with distinct and crisp slices, not mushy-almost-applesauce slices. If your canned apples end up mushy, it’s probably because of the type of apple you used. You can still use mushy canned apples to make puree or make a quick applesauce, but if you want crisp canned apple slices, choose your apples well.

Here are some tips for choosing the best apples:

(1) Go with apple varieties that are already naturally sweet (so not, for example, Granny Smith). Some sweeter apple varieties include Gala and Fuji.

(2) Stick with apples that have a firm flesh. Some examples include Honeycrisp, Pink Lady, Braeburn, Gala, and Fuji.

If you’re dreaming of planning an orchard on your homestead, or even just planting one or two apple trees, you might want to check out Nature Hills’ special Heritage Collection of all sorts of fabulous trees, shrubs, and plants they’ve pulled together, just for my readers. (Pretty cool, huh?)

Choosing the Right Tools for Canning

If you’re doing any kind of canning, you’ll need a few special items in your kitchen. (I list my favorite food preservation tools here.) But trust me, it’s nothing to be overwhelmed by at all.

I’m not much of a gadget-kinda gal, but apples, well they’re deserving of a gadget or two. If you plan on doing lots of great things with apples in the many autumns ahead, I highly recommend a few unique, inexpensive tools that will make your job much easier, such as this apple slicer, an apple corer, or, even better, this handy apple peeler, corer, slicer, all in one. That little gizmo is ingenious and worth its weight in GOLDen delicious apples.

Photo by twinsfisch on Unsplash

Deciding How Many Apples are Needed for Canning

This is far from an exact science, so this is just my estimate for how many apples you need if you want to can apple slices. These numbers can vary depending on all sorts of factors, including the variety of apples used, the juiciness of your apples, etc.

Here’s an average for canned apple slices:

10-12 pounds of apples = 8 pints or 4 quarts of canned apple slices

1 bushel of apples = around 16-18 quarts of canned apple slices

Using Sugar Syrup or Honey Syrup?

I’m including a light sugar syrup recipe and a honey syrup recipe for you to use when canning apple slices. I personally prefer to use honey in my canned fruits (like my canned peaches and my canned cherries), but some people argue that a light sugar syrup will give you crisper canned apple slices. So feel free to experiment and try half of your canned apples with a light sugar syrup and half with the honey syrup to see which ones you like best.

It’s always hard to figure out exactly how much syrup you’ll need to make, so I’ve put down a basic formula, based on using 10-12 pounds of apples.

Recipe for Canning Apple Slices

You Will Need:

Crisp, sweet apples (stemmed, peeled, cored, and quartered)

1/4 cup lemon juice plus 4 cups water (to prevent browning)

Syrup (choose below either a light sugar syrup or honey syrup)

For a Light Sugar Syrup per 10-12 pounds of apples:

2 1/4 cups organic granulated sugar

5 1/4 cups water

For a Honey Syrup per 10-12 pounds of apples:

1.5 cups honey (this is my favorite place to buy honey)

5 cups water

Instructions:

Prepare your apples by getting them stemmed, peeled, cored, and quartered.

Fill a bowl with 1/4 cup lemon juice and 4 cups water. Slice the apples then place them in the bowl to prevent browning.

In a large pot, add the ingredients for your light sugar syrup OR honey syrup.

Add the apples to the pot and bring it to a boil. Once boiling, reduce heat and simmer for 5 minutes.

Using a slotted spoon, pack the hot apple slices into hot, sanitized jars, leaving a 1/2-inch headspace.

Ladle the hot syrup into the jars, covering the apples, but still leaving a 1/2-inch headspace.

(New to the idea of canning and not sure what all of this means? I’ll walk you through the process step-by-step right here. You’ll be a pro in no time!)

Remove the bubbles from the jars (using this nifty tool), wipe the rims, and affix two-piece lids.

Process both pints and quarts for 20 minutes in a boiling water canner. (Add more time if you are at higher altitude.)

Eat your canned apples straight from the jar, over ice cream or oatmeal, or use them to make delicious pies, cobblers, crisps, crumbles, and more. They won’t last long!

Other Home Canned Recipes & Tutorials You’ll Love

Canning Made Easy: My step-by-step canning process walkthrough– perfect for beginners or nervous canners!

Roasted Poblano Salsa

Honey Canned Cinnamon Peaches 

Honey Canned Cherries

How to Can Hot Pepper Jelly

The post Canning Apple Slices appeared first on The Prairie Homestead.

from Gardening https://www.theprairiehomestead.com/2019/09/canning-apple-slices.html via http://www.rssmix.com/

[gethealthy18-blog]

12 Healthy (& Guest-Worthy) Summer Desserts

New Post has been published on http://healingawerness.com/news/12-healthy-guest-worthy-summer-desserts/

12 Healthy (& Guest-Worthy) Summer Desserts

That back-to-school feeling may be in the air, but I insist… summer is not over. I repeat. It is not over! To prove it, we’re doing all of the grilling and entertaining we can at our house. Summertime wouldn’t be the same without ice cream, cobblers, and other classic warm-weather treats so I’ve been on the hunt for light, fresh summer desserts that are guest-approved. I thought I’d share our favorites so far.

Healthy Dessert Ingredients

Summer is the perfect time to indulge in a little dessert since nature gives us plenty of sweet treats in season. Fresh berries, hand-picked peaches, and other fruits are tastiest during the warmer months. Many local farms and farmer’s markets have these organic fruits available at relatively inexpensive prices.

As with all of my recipes, I try to keep things simple because they allow me more time with my family (and less time standing over a hot oven). Plus, easy dessert recipes are a great way to get the kids involved in making (and eating) healthy treats.

I keep my pantry full of these healthy ingredients for when we crave something sweet. Learning to use healthy ingredients to enhance recipes, or to act as substitutes for other not-so-healthy ingredients, is easy to do and not as expensive as you might think. Making the switch to a healthier lifestyle (that includes desserts) is much easier when you have these ingredients on hand.

Avocado – nutrient-dense and a great source of ‘good’ fats

Almond flour – an energy-boosting source of healthy fats

Coconut flour – a low-fat, gluten-free grain alternative

Coconut milk – a dairy-free alternative for milk and creams

Maple syrup/honey – antioxidant-rich natural sweeteners

Coconut sugar – a natural sweetener containing vitamins and minerals

Stevia – a low-calorie natural sweetener. Read more about my take on it in this post.

Eggs – binds ingredients while adding protein

Heavy whipping cream/butter – vitamin-rich and adds a creamy texture. Use grass-fed dairy if possible.

Coconut oil – a dairy-free, anti-inflammatory alternative to butter

Cocoa powder – a great way to get that antioxidant-rich chocolate flavor without added sugars

Many of these can be found at local grocery stores or online from Amazon or my favorit, Thrive Market.

12 Healthy & Easy Summer Desserts

These are some of my family’s favorite summer desserts. Whether you are looking for a summertime treat to make with the kids or decadent desserts to serve at your next outdoor gathering, you will certainly find a tasty and nutritious option here!

Homemade Mint Chocolate Chip Ice Cream

This recipe puts a healthy twist on one of my favorite summertime treats. Avocados and coconut milk create a creamy base, while peppermint extract adds that familiar (and refreshing!) minty flavor.

My kids love to help me whip this up. From start to finish, the process is easy with an ice cream maker. But, if you don’t have one, just freeze the mixture and stir it every half an hour until it reaches the desired consistency.

No-Bake Raspberry Chocolate Pie

This is one of my all-time favorite recipes! Cocoa powder, raspberries, almonds, and honey create a healthy (and decadent) summer treat that children and adults will love.

Follow the recipe for a large pie, or use single serve dishes. I’ve made this no-bake dessert recipe in pint-sized mason jars for summer dinner parties and it was a big hit. You can also use strawberries instead of raspberries for am early summer variation.

Fruit Smoothie Sorbet

This sorbet is a refreshing summer dessert without the added sugars and artificial ingredients of store-bought treats. Fresh (or frozen) fruit, one banana, and a cup of coconut milk are all you need to whip this up.

You can use an ice cream maker, but I just use my blender. My kids love coming up with new flavor combinations. It’s a great way to get them to try different fruits, too.

Crock Pot Cheesecake

This recipe makes a delicious and healthy cheesecake base without heating up the house with the oven. The grain-free crust is made with almonds or pecans, while the cheesecake is sweetened with stevia or honey (you choose!).

Cheesecake is versatile and can be adapted to fit the season. Top it with fresh blueberries or add strawberries and drizzle with a dark chocolate sauce for a summery twist.

10-Minute Peach Cobbler

This recipe is a seasonal favorite at my house. It is easy to throw together and utilizes fresh peaches and almond flour to create a grain-free cobbler. Top this cobbler with a healthy whipped topping made from heavy whipping cream and stevia for that classic peaches and cream taste.

I love that I can use this recipe to make a single serving or enough for 10 people to enjoy. When peaches aren’t in season, I substitute berries and other soft fruits in their place.

Chocolate Coconut Clusters

These simple coconut clusters are easy to make and almost taste too good to be healthy (but, I promise, they are). Coconut, almond butter, and chocolate is a perfect combination of sweet, savory, and creamy. They are full of healthy fats and sweetened with antioxidant-rich dark chocolate.

My kids always want to help with these, and I often catch them sneaking bites in the process. These are perfect to have on hand for a healthy snack, but they are decadent enough to serve as a dessert, too.

Healthy Panna Cotta

Panna cotta is Italian for “cooked cream” and has a pudding-like texture. This recipe is dairy-free (although you can substitute dairy milk if you prefer) and calls for honey and maple syrup to sweeten it up. A key ingredient in panna cotta is gelatin. Grass-fed gelatin is a healthy source of protein and can soothe the digestive tract.

I love the versatility of this recipe. Dress it up with caramel or chocolate sauce for special occasions, or keep it simple with summer berries and nuts for a nutrient-dense treat.

Healthy Butter Pecan Ice Cream

Vanilla ice cream is good, but butter pecan is better. This recipe is filled with healthy fats (the kind we need for a happy brain) and sweetened with natural sweeteners. Who knew ice cream could taste this good, and be good for you (in moderation, of course)?

This recipe can even be made dairy-free by replacing the butter with coconut oil. Using homegrown pecans from the local farmers market makes this treat extra special.

Berry Cream Bars

This recipe is a bit more involved than the others listed here, but I couldn’t resist sharing it with you. These bars are delicious!

With dates, honey, coconut, raspberries and blackberries, this recipe makes a delicious and healthy summer treat. I imagine you could substitute blueberries and strawberries for the raspberries and blackberries, too.

Paleo Avocado Brownies

Sometimes I just need a fudgy, chocolate brownie. That’s why I created this grain-free brownie recipe with avocados and dairy-free dark chocolate.

This recipe is rich in nutrients and antioxidants and naturally sweetened with honey. Add nuts for an additional protein boost.

For a fun, summery dessert add fresh or dried edible flowers (daisies, violets, lavender, calendula, or chamomile, for example) either in the mix or as a garnish. If adding them into the mix, make sure to finely crush the flowers.

Strawberry Coconut Milk Ice Cream

Making strawberry ice cream at home is one of my favorite ways to use fresh strawberries. Egg yolks and coconut milk add protein, while honey and strawberries naturally sweeten the creamy base. Add a banana, peanut butter drizzle, homemade marshmallows, coconut cream or whipped cream for a healthy strawberry banana split.

This ice cream won’t be as bright pink as store-bought ones that use artificial dyes. If you still want that bright pink hue, you can try a natural food dye.

Paleo Lemon Blueberry Cake

Better than strawberry shortcake, this lemon blueberry cake combines the light and refreshing flavors of summer together perfectly. Fresh (rather than frozen) blueberries and plenty of lemon juice make this cake delicious and healthy. It’s also grain and dairy-free, which I love.

Although this recipe is a little more involved, it is totally worth the extra effort. It would be perfect for a summer brunch or afternoon coffee date with friends.

Coconut Mango Popsicles

These healthy popsicles are a great frozen treat for hot summer days, but they’re also great for digestion! With coconut water kefir as the base, these offer probiotics as well as electrolytes. They’re so easy to make the kids often make them all by themselves.

If you don’t want to wait, you can skip the fermentation step and use plain coconut water. You’ll miss the probiotic benefits but will still have a tasty and healthy treat.

Fresh Fruit

While this isn’t exactly a recipe, I think it’s worth including. I love that my kids enjoy fruit so much and don’t need additional sweets all the time. Fresh fruit is one of our favorite desserts, especially when the fruit is fresh and in season. We like to have fresh berries, sliced peaches, and watermelon for summertime treats. Don’t forget a sprinkle of cinnamon for extra antioxidants!

Easy Summer Desserts for Summer Memories

I can’t help but be nostalgic about summer with all of the swimming, playing, exploring, and tasty summer treats. That’s why I love having this arsenal of healthy summertime desserts so my kids can have the same fun memories (without all the junk!).

Seize every moment!

What are your favorite healthy summertime treats?

Source: https://wellnessmama.com/417173/summer-desserts/

[marketerarena-blog]

It’s Fruit Season! 11 Tasty Dessert Recipes Featuring Fruit

The best way to get your daily servings of fruit? In dessert, of course. From warm cobblers to cool ice cream, these sweet and satisfying treats put healthy fruits front and center. The best time to enjoy these fruity classics? Fruit season, of course!

10 Reasons You Need to Eat More Fruits & Veggies

Read More

Check out 11 of our favorite dessert recipes perfect to whip up during fruit season:

1. Skinny Peach Cobbler >

This cobbler is one of our favorite desserts to whip up during fruit season. One bite of this and you’ll swear you’re cheating. The soft, juicy peaches are sprinkled with nutmeg and brown sugar; the cinnamon-hinted homemade crust is baked to golden crisp; the cobbler combination—sinfully delicious. But get this: Each serving is only 135 calories. High on the yumminess scale, zero on the guilt.

2. Banana Nice Cream >

Four ingredients: That’s all you need to make this scrumptiously sweet, super creamy treat. Freeze ripe bananas, then toss them into a food processor (or high-powered blender) with unsweetened almond milk, vanilla extract and a pinch of salt. Blend until creamy, then get yourself a spoon. Or, if you prefer your ice cream a little firmer, put it into the freezer for about an hour. One batch makes two servings; each serving contains 110 calories. On your Nutrisystem meal plan, one serving counts as one SmartCarb.

7 Delicious Fruits You Never Knew Existed

Read More

3. Lightened Up Lemon Bars >

The bottom half is a flaky golden crust made from butter, applesauce, lemon zest, flour and sugar. The top layer: More lemon zest, more butter, lemon juice, and other baking staples. Together, the combination offers the perfect blend of sweet and tart in every bite. These bars take a little work, but your sweet tooth will thank you for the effort.

4. Black Forest Milkshake >

You can most certainly have your shake and drink it, too—with this healthy version, anyway. It’s got chocolate, it’s got cherries, it’s sweet enough to rival ice-cream shop shakes, but it won’t completely derail your diet. And the secret ingredient: Spinach. That’s right—nutrient-rich, leafy greens give this decadent treat a boost of vitamins and minerals. To make it, just add spinach to a blender with frozen cherries, vanilla almond milk, and a protein-and-fiber-packed Chocolate Nutrisystem TurboShake (or, if you’re a guy, your Chocolate Nutrisystem Nutri-Pro Shake). One serving contains 257 calories.

10 Fruits That Taste Awesome Grilled

Read More

5. Gluten Free Banana Bread >

It’s true that sometimes healthier banana bread can get a little dry, kind of like you’re biting into a piece of corrugated cardboard. But not this one. All you’ll taste is sweet bananas and cinnamon when you sink your teeth into a hearty slice. Unsweetened applesauce helps keep this bread soft and moist, and it’s made with gluten free flour for people who have wheat allergies, or other sensitivities. Each serving counts as one SmartCarb and one Extra on Nutrisystem.

6. Strawberry Ice Box Cake >

Strawberries are one of our favorite fruits to incorporate into recipes during fruit season. An homage to the classic, this icebox cake replaces the traditional chocolate wafers with tasty graham crackers. And instead of whipped cream between the layers, create a healthier filling with Greek yogurt, lemon zest, lemon juice, Stevia and vanilla extract. Slices of strawberries complete the cake, with each piece weighing in at just 152 calories.

15 Non-Chocolate Desserts You’re Going to Love

Read More

7. Summer Fruit Salad with Honey Lemon Dressing >

Perfect for a family barbecue, this fresh salad combines lots of seasonal fruit that’s sure to please your crowd. Toss strawberries, peaches, blueberries, blackberries and cubes of watermelon into a bowl, stir in some lemon juice and honey, and let it sit for 15 minutes for the fruit juices to come out. For super-sweetness, prep the salad the night before and keep it in the fridge overnight. Sprinkle with chopped basil or mint before serving.

8. 2-Ingredient Fresh Fruit Popsicles >

Fruit season means it’s time to cool down with fresh, homemade popsicle. Pair peaches and raspberries, mix blueberries and strawberries, or combine kiwi and watermelon. Or for the popsicle purist, stick to a single fruit. Just pick your favorites, put them in a popsicle mold with any flavored water, stick in some sticks and freeze. So simple, so refreshing and so perfect for a warm summer day. Enjoy two popsicles for 85 calories; on Nutrisystem, they count as just one SmartCarb.

5 Make-Ahead Desserts for Every Kind of Craving

Read More

9. Skinny Strawberry-Rhubarb Crumble >

Reminiscent of the strawberry pie you ate as a kid, but so (so) much healthier. Slices of sweet strawberries balance out the tart rhubarb to make up the gooey filling—while oats, maple syrup and cinnamon help create a sweet and crunchy top. When it’s baked, it’s beautiful—and each piece is only 170 calories.

10. Mango Sorbet >

Transport your taste buds to the tropics with this vibrant sorbet. But you don’t have to travel far for the ingredients. You just need three, and you can find them at your local grocery store: Mango (frozen and cubed), pineapple juice and almond milk. Puree them in a food processor until a soft-serve consistency and enjoy each blissful spoonful. On the Nutrisystem plan, each serving counts as just one SmartCarb.

12 Strawberry Recipes Sweet Enough to Eat

Read More

11. Cannoli-Stuffed Strawberries >

This one might take the win for best presentation: A hollowed-out strawberry serves as the cup for a spoonful of cannoli cream sprinkled with chocolate chips. So pretty, and the cannoli filling is so easy to make with ricotta cheese, Truvia and vanilla extract. You get to eat six strawberries—six!—in one serving for 165 calories.

Click here to check out the rules for our awesome giveaway! >

The post It’s Fruit Season! 11 Tasty Dessert Recipes Featuring Fruit appeared first on The Leaf.

https://askfitness.today/its-fruit-season-11-tasty-dessert-recipes-featuring-fruit/

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18 Gluten-Free Baking Recipes | Serious Eats

New Post has been published on https://cucinacarmela.com/18-gluten-free-baking-recipes-serious-eats/

18 Gluten-Free Baking Recipes | Serious Eats

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[Photograph: Vicky Wasik, Elizabeth Barbone]

While some of us might not be able to imagine life without wheat, others find a gluten-free diet to be a necessity. (And even if you fall into the former category, chances are ever greater these days that someone you know and love belongs to the latter, which means you may well end up planning a menu with gluten sensitivities in mind.) There’s abundant variety to be had in such a diet—we’ve got a whole slew of gluten-free recipes for all occasions, and even gluten-free desserts are easy to come by if you stick with ice cream, custards, and the like. But baked goods—like cookies, breads, and cakes, which are often formulated specifically to be made with wheat flour—can be a different story.

Luckily, using carefully selected alternative flours, or a blend thereof, makes delicious wheatless baked goods a possibility. You can try substituting one of these three flour blends in just about any recipe that calls for wheat flour. But if you’d rather roll with a made-to-be-gluten-free recipe, we’ve got plenty to choose from: fluffy, cloudlike angel food cake; pumpkin spice cupcakes with cream cheese frosting; and snickerdoodles that’ll take you back to your after-school days, to name a few. Keep reading for 18 of our favorite baking recipes that anyone, GF or not, can enjoy.

Cakes

The Ultimate Gluten-Free Angel Food Cake

[Photograph: Vicky Wasik]

This gluten-free angel food cake isn’t just as good as our wheat-flour version—it might actually be even better. That’s because the blend of cornstarch, tapioca starch, white rice flour, and coconut flour is more delicate than all-purpose flour, producing a cake that’s unbelievably light and fluffy. It’s also remarkably easy to make—just whip up a simple meringue, then fold in the dry ingredients—and dairy-free as well.

Get the recipe for The Ultimate Gluten-Free Angel Food Cake »

Easy Gluten-Free Chocolate Bundt Cake

[Photograph: Elizabeth Barbone]

A “dump”-style Bundt cake like this one is great for entertaining: It comes together in one bowl with minimal effort, but still looks impressive. Sweet rice flour, white rice flour, and tapioca starch form a smooth flour blend that won’t leave the cake gritty. Strong brewed coffee added to the batter helps enhance the chocolate flavor, and a simple ganache poured over the top forms a satisfyingly rich glaze. (To make the finished product a little lighter, top with a citrus-scented confectionary glaze instead of ganache.)

Get the recipe for Easy Gluten-Free Chocolate Bundt Cake »

One-Bowl Gluten-Free Chocolate Cake

[Photograph: Elizabeth Barbone]

Another one-bowl dessert that’s gluten-free (and dairy-free, too), this chocolate cake comes together just as quickly as a boxed mix, but with a delicate crumb and a chocolate flavor deepened by the addition of coffee. It works equally well as a full-sized cake or cupcakes. Here, we’ve topped the cupcakes with a fluffy coconut and marshmallow frosting; feel free to substitute any icing you choose.

Get the recipe for One-Bowl Gluten-Free Chocolate Cake »

Apple-Ginger Tishpishti (Gluten-Free Almond and Walnut Cake)

[Photograph: Vicky Wasik]

Because leavening action is prohibited during Passover, most desserts prepared for the holiday eschew flour entirely, which makes these recipes an ideal resource for anyone avoiding gluten. Tishpishti is a Sephardic Jewish cake made with walnuts and almonds and traditionally eaten over Passover; this Americanized version includes grated apple, which lightens up and tenderizes the dense nut-based cake. Though the original version is often doused with a rosewater syrup, we complement the apple flavor by using one flavored with ginger and Applejack instead.

Get the recipe for Apple-Ginger Tishpishti (Gluten-Free Almond and Walnut Cake) »

Easy, Light, and Tender Honey-Vanilla Almond Cake

[Photograph: Jennifer Latham]

Like our tishpishti, this cake is made with almond flour, either store-bought or homemade—we like to grind our own flour in a food processor because it gives us more control over the texture of the finished dish. Use skin-on almonds for an earthier flavor or blanched ones for a lighter cake. Either way, the key to this cake’s remarkably light texture is to properly beat the egg whites: to soft peaks only, at a relatively slow speed, with a couple drops of lemon juice added to stabilize the foam.

Get the recipe for Easy, Light, and Tender Honey-Vanilla Almond Cake »

Gluten-Free All-Day Lemon Cake (With a Choice of Two Toppings)

[Photograph: Elizabeth Barbone]

The restrained sweetness of this lemon cake, whose light texture comes from a combination of rice flour and tapioca starch, makes it just as appropriate for dessert or breakfast (hence the name). There are a couple ways to customize it—top it with a simple-syrup glaze or a lemon icing, and feel free to toss fresh berries into the batter if you have some on hand.

Get the recipe for Gluten-Free All-Day Lemon Cake (With a Choice of Two Toppings) »

Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing

[Photograph: Elizabeth Barbone]

Pumpkin season (and pumpkin spice season) is a long way off, but if you can find canned pumpkin purée in stores near you, you can enjoy these warmly spiced cupcakes all year long. The neutral flavors of white rice flour and cornstarch allow the pumpkin itself to take center stage—though make sure you look for real pumpkin purée, not pie filling. A teaspoon of ground ginger gives the cupcakes a little bite without pushing them into gingerbread territory.

Get the recipe for Gluten-Free Pumpkin Spice Cupcakes With Cream Cheese Icing »

Pies and Cobblers

Flaky and Crisp Gluten-Free Pie Crust

[Photograph: Vicky Wasik]

It’s easy to make a gluten-free pie filling—the crust is the tricky part. Our recipe uses the same base as our GF angel food cake (cornstarch, tapioca, white rice flour, and coconut flour), plus xanthan gum to give the dough extra strength and elasticity. Once you’ve rounded up the ingredients, the technique is the same as for our traditional flaky pie crust.

Get the recipe for Flaky and Crisp Gluten-Free Pie Crust »

Gluten-Free Blueberry Cheesecake Pie With Lavender Streusel

[Photograph: Aki Kamozawa]

Looking for a recipe to put that gluten-free pie crust to work? This hybrid dessert combines two perennial favorites—cheesecake and pie—by filling a tender yet crisp crust with both tangy simmered blueberries and a light cheesecake layer. A lavender-scented streusel topping, made with a gluten-free all-purpose flour blend, adds the buttery crunch of the graham cracker crust more commonly used in cheesecake recipes.

Get the recipe for Gluten-Free Blueberry Cheesecake Pie With Lavender Streusel »

Easy Gluten-Free Plum Cobbler

[Photograph: Elizabeth Barbone]

The key to this plum cobbler, which replaces wheat flour with sorghum and sweet rice flours, is to cut the fruit into thick pieces: Quartered plums may look huge going into the oven, but they’ll cook down to the perfect size, growing soft and juicy while retaining some structure. If you can get good peaches, try swapping them for half of the plums.

Get the recipe for Easy Gluten-Free Plum Cobbler »

Cookies and Bars

Gluten-Free Snickerdoodles

[Photograph: Aki Kamozawa]

The gluten-free flour blend used here is a 1:1 substitute for all-purpose flour, making this an otherwise pretty standard snickerdoodle recipe. Just combine sugar, butter, eggs, and vanilla; add baking powder, salt, and the flour blend; portion the dough; and roll each ball in cinnamon sugar. The result is a tender, buttery, crisp-edged cookie, and the whole recipe comes together in about an hour.

Get the recipe for Gluten-Free Snickerdoodles »

Buttery Gluten-Free Corn Cookies

[Photograph: Elizabeth Barbone]

Our gluten-free take on the corn cookies made famous by Christina Tosi of Milk Bar calls for replacing the wheat flour with white rice flour and slightly increasing the amount of corn flour (which is nothing more than very finely ground cornmeal). Tosi’s recipe calls for “freeze-dried corn powder”—make it by pulverizing freeze-dried corn kernels in a food processor, or buy it online directly from the Milk Bar store.

Get the recipe for Buttery Gluten-Free Corn Cookies »

Gluten-Free Chocolate Cookies With Peanut Butter Chips

[Photograph: Elizabeth Barbone]

A combination of cocoa powder and melted chocolate makes these cookies ultra rich, while melted butter instead of creamed butter produces a soft, tender crumb. After the dough comes together, in go the peanut butter chips, though if you prefer a crunchier cookie, try mixing in chopped unsalted peanuts instead. Want to make a variety of treats for entertaining or to send in a care package? The chewy chocolate chip peanut butter cookies pictured here are gluten-free as well.

Get the recipe for Gluten-Free Chocolate Cookies With Peanut Butter Chips »

Gluten-Free Fig Bars

[Photograph: Elizabeth Barbone]

Whether you’re going gluten-free or not, a proper Fig Newton copycat depends on remembering the spirit of the brand’s old slogan: They’re not so much cookies as they are fruit and cake. Achieving that cake-like consistency means adding eggs and baking soda to the dough and using shortening instead of butter. The filling is a simple mixture of dried Mission figs, water, corn syrup, lemon juice, and salt, all pulsed together in the food processor.

Get the recipe for Gluten-Free Fig Bars »

Other Recipes

Gluten-Free Strawberry Shortcakes

[Photograph: Elizabeth Barbone]

Inspired by a recipe from James Beard, these strawberry shortcakes include one very unusual addition: hard-boiled egg yolks. As crazy as it sounds, the yolks give the shortcakes a texture that’s light and tender, yet sturdy enough to receive a generous spoonful of sweet macerated strawberries. But do make sure to incorporate the eggs fully so that the biscuits don’t come out studded with little bits of yolk.

Get the recipe for Gluten-Free Strawberry Shortcakes »

Gluten-Free Apple Fritters

[Photograph: Elizabeth Barbone]

These gluten-free apple fritters require a specialty ingredient called Chebe cheese-bread mix, which is made with modified manioc starch and does a solid job of imitating a glutinous dough. This recipe isn’t a quick one—you’ll need to reserve a full afternoon to allow the dough to rise twice—but you’ll be rewarded with fritters that are small enough to preserve the right ratio of crisp-fried exterior to chewy, apple-studded crumb.

Get the recipe for Gluten-Free Apple Fritters »

Gluten-Free Potato Bread

[Photograph: Aki Kamozawa]

If you’ve never made your own potato bread, you should give it a try, even if you’re not avoiding gluten: Besides lending some interesting flavor, fully hydrated potato starch gives the loaf a nicely moist, tender crumb. The gluten-free all-purpose flour blend we use here produces a dough that doesn’t exhibit much oven spring, so be sure to let the dough rise well before baking, which will create a beautifully light, bubble-filled texture in your bread.

Get the recipe for Gluten-Free Potato Bread »

Cuñapes/Pão de Queijo (South American Cheesy Bread)

[Photograph: Vicky Wasik]

Known by many names across South America, these cheesy mini breads are naturally gluten-free, as they’re made with tapioca starch—though you’ll want to specifically seek out Brazilian fermented, or sour, tapioca starch, rather than the Thai variety that’s more common in the US, for the most authentic texture and lightly tangy flavor. A blend of cheddar and Grana Padano works nicely for the cheese filling. These bake well from frozen, too, so make an extra batch to have on hand when a craving strikes.

Get the recipe for Cuñapes/Pão de Queijo (South American Cheesy Bread) »

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The best way to get your daily servings of fruit? In dessert, of course. From warm cobblers to cool ice cream, these sweet and satisfying treats put healthy fruits front and center. The best time to enjoy these fruity classics? Fruit season, of course! 10 Reasons You Need to Eat More Fruits & Veggies Read More Check out 11 of our favorite dessert recipes perfect to whip up during fruit season: 1. Skinny Peach Cobbler > This cobbler is one of our favorite desserts to whip up during fruit season. One bite of this and you’ll swear you’re cheating. The soft, juicy peaches are sprinkled with nutmeg and brown sugar; the cinnamon-hinted homemade crust is baked to golden crisp; the cobbler combination—sinfully delicious. But get this: Each serving is only 135 calories. High on the yumminess scale, zero on the guilt. 2. Banana Nice Cream > Four ingredients: That’s all you need to make this scrumptiously sweet, super creamy treat. Freeze ripe bananas, then toss them into a food processor (or high-powered blender) with unsweetened almond milk, vanilla extract and a pinch of salt. Blend until creamy, then get yourself a spoon. Or, if you prefer your ice cream a little firmer, put it into the freezer for about an hour. One batch makes two servings; each serving contains 110 calories. On your Nutrisystem meal plan, one serving counts as one SmartCarb. 7 Delicious Fruits You Never Knew Existed Read More 3. Lightened Up Lemon Bars > The bottom half is a flaky golden crust made from butter, applesauce, lemon zest, flour and sugar. The top layer: More lemon zest, more butter, lemon juice, and other baking staples. Together, the combination offers the perfect blend of sweet and tart in every bite. These bars take a little work, but your sweet tooth will thank you for the effort. 4. Black Forest Milkshake > You can most certainly have your shake and drink it, too—with this healthy version, anyway. It’s got chocolate, it’s got cherries, it’s sweet enough to rival ice-cream shop shakes, but it won’t completely derail your diet. And the secret ingredient: Spinach. That’s right—nutrient-rich, leafy greens give this decadent treat a boost of vitamins and minerals. To make it, just add spinach to a blender with frozen cherries, vanilla almond milk, and a protein-and-fiber-packed Chocolate Nutrisystem TurboShake (or, if you’re a guy, your Chocolate Nutrisystem Nutri-Pro Shake). One serving contains 257 calories. 10 Fruits That Taste Awesome Grilled Read More 5. Gluten Free Banana Bread > It’s true that sometimes healthier banana bread can get a little dry, kind of like you’re biting into a piece of corrugated cardboard. But not this one. All you’ll taste is sweet bananas and cinnamon when you sink your teeth into a hearty slice. Unsweetened applesauce helps keep this bread soft and moist, and it’s made with gluten free flour for people who have wheat allergies, or other sensitivities. Each serving counts as one SmartCarb and one Extra on Nutrisystem. 6. Strawberry Ice Box Cake > Strawberries are one of our favorite fruits to incorporate into recipes during fruit season. An homage to the classic, this icebox cake replaces the traditional chocolate wafers with tasty graham crackers. And instead of whipped cream between the layers, create a healthier filling with Greek yogurt, lemon zest, lemon juice, Stevia and vanilla extract. Slices of strawberries complete the cake, with each piece weighing in at just 152 calories. 15 Non-Chocolate Desserts You’re Going to Love Read More 7. Summer Fruit Salad with Honey Lemon Dressing > Perfect for a family barbecue, this fresh salad combines lots of seasonal fruit that’s sure to please your crowd. Toss strawberries, peaches, blueberries, blackberries and cubes of watermelon into a bowl, stir in some lemon juice and honey, and let it sit for 15 minutes for the fruit juices to come out. For super-sweetness, prep the salad the night before and keep it in the fridge overnight. Sprinkle with chopped basil or mint before serving. 8. 2-Ingredient Fresh Fruit Popsicles > Fruit season means it’s time to cool down with fresh, homemade popsicle. Pair peaches and raspberries, mix blueberries and strawberries, or combine kiwi and watermelon. Or for the popsicle purist, stick to a single fruit. Just pick your favorites, put them in a popsicle mold with any flavored water, stick in some sticks and freeze. So simple, so refreshing and so perfect for a warm summer day. Enjoy two popsicles for 85 calories; on Nutrisystem, they count as just one SmartCarb. 5 Make-Ahead Desserts for Every Kind of Craving Read More 9. Skinny Strawberry-Rhubarb Crumble > Reminiscent of the strawberry pie you ate as a kid, but so (so) much healthier. Slices of sweet strawberries balance out the tart rhubarb to make up the gooey filling—while oats, maple syrup and cinnamon help create a sweet and crunchy top. When it’s baked, it’s beautiful—and each piece is only 170 calories. 10. Mango Sorbet > Transport your taste buds to the tropics with this vibrant sorbet. But you don’t have to travel far for the ingredients. You just need three, and you can find them at your local grocery store: Mango (frozen and cubed), pineapple juice and almond milk. Puree them in a food processor until a soft-serve consistency and enjoy each blissful spoonful. On the Nutrisystem plan, each serving counts as just one SmartCarb. 12 Strawberry Recipes Sweet Enough to Eat Read More 11. Cannoli-Stuffed Strawberries > This one might take the win for best presentation: A hollowed-out strawberry serves as the cup for a spoonful of cannoli cream sprinkled with chocolate chips. So pretty, and the cannoli filling is so easy to make with ricotta cheese, Truvia and vanilla extract. You get to eat six strawberries—six!—in one serving for 165 calories. The post It’s Fruit Season! 11 Tasty Dessert Recipes Featuring Fruit appeared first on The Leaf. from The Leaf https://ift.tt/2JOZSi7 via IFTTT

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Everything You Need To Try At Epcot's Garden Festival In Disney World

That Honey-Peach Cobbler Freeze with Blueberry Vodka is what dreams are made of.

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Everything You Need To Try At Epcot's Garden Festival In Disney World

That Honey-Peach Cobbler Freeze with Blueberry Vodka is what dreams are made of.

View Entire Post ›