I’m always on the lookout for healthy-yet-yummy snacks or desserts for us. I don’t usually buy packaged items at the grocery store, but whenever we pass the Jell-O section at the grocery store Josiah says “jelly! jelly!” (he can’t seem to get the “o” on the end). I sometimes let them pick one of the sugar-free varieties, and last week we picked one out and I got some whipping cream to make fresh whipped cream (though I almost got lazy and bought Cool Whip).
We had some leftover whipped cream after using up the Jell-O and then I remembered a recipe for Chocolate Delight Yogurt that I had pinned a while ago while on the lookout for yogurt ideas. It’s just one recipe among a slew of other yummy yogurt concoctions like Red Grapes with Nut Butter Yogurt Dip, Banana Nut Butter Honey Yogurt, Banana Split Yogurt and Mint Chocolate Chip Yogurt.
So I mixed some homemade yogurt with homemade chocolate syrup then folded in the leftover whipped cream (in a 1:1 ratio with the yogurt – probably a cup or so of each). The night before I made a batch of chocolate granola (using the greater amount of oats and less sweetener), which I sprinkled on top of the yogurt – soooo goooo! The kiddos and I gobbed it all up.
*See my Snacks and Dessert Pinterest boards for more inspiration.
I first fell in love with Chocolate Covered Katie‘s healthy desserts when I stumbled upon her Fudge Babies recipe and decided to whip up a batch. And proceeded to eat them all. I’ve since been making my way through her recipes, and let me tell you, I have not been disappointed.
I’m not a big fan of oatmeal – I just can’t get past the texture – but when I saw her recipe for Coconut Cookie Dough Oatmeal, I knew I had to try it for the kiddos and myself. Since I wanted to make three portions, I multuplied the original recipe times three and made my own little tweaks. Here’s my version:
1 1/2c old-fashioned oats
2T coconut palm sugar (or rapadura, maple syrup, or other natural sugar)
3/4c unsweetened applesauce
1t vanilla extract
3/4c milk (combination buttermilk & almond milk)
3T melted coconut oil
2T unsweetened shredded coconut
handful of dark chocolate chips
In the past, I’ve had better success with the texture of the oatmeal when I’ve soaked the oats overnight, so I did the same here. I mixed the oats with the milk(s) and let it sit on the counter overnight (if using milk other than buttermilk, I would put it in the fridge). In the morning, I added the other ingredients, put it in a small casserole, and baked it for 10-15 minutes in my little convection toaster oven set around 375.
This was a huge success – definitely a keeper in my book! I topped it with a little extra coconut milk to cool it off for the kiddos and they gobbled it right down. Nothing like starting the day off with chocolate!
I’d love to try this with coconut milk and coconut extract to make it really coconut-y, and maybe some chopped almonds to make it Almond Joy Oatmeal – yum!
I. Love. Dessert. Now that I’m eating more healthily and shunning white sugar, I need to be more careful in the desserts I choose to make. Growing up, I couldn’t stand tapioca pudding, but when I discovered that Phil is a fan I decided to make it for him. When I tasted it, I thought, this isn’t half bad!
Lately I’ve been making tapioca with a combination of coconut milk and almond milk, since I’m trying not to use milk these days. I noticed a variation of chocolate tapioca on the side of the box, and decided to try and make chocolate banana pudding for the kiddos (and me, duh).
Here is the basic chocolate recipe from the Kraft website. I could probably tweak my version, but it tastes yummy as-is, kinda dark chocolatey.
2 cups milk (coconut, almond, or a mix)
1/2 cup sugar (1/4c brown, 1/4c no-cal sweetener)
3 sq./oz. dark chocolate
1 ripe banana
*optional: 3 T natural peanut butter
BEAT egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
BRING to full rolling boil on medium heat, stirring constantly. Remove from heat. Mash in banana and add vanilla. Stir in peanut butter, if using.
COOL 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.
EDIT: This was so good the next day after it had been chilled, and topped with homemade whipped cream. Yum! And I decided I like dark chocolate instead of the unsweetened, but you could substitute whatever.
Time for another recipe! I got the original version from a Rachael Ray magazine, and fell in love with the idea of combining chocolate and cherries. I’m sure I could healthify this even more, but I mainly played around with the flour, sugar, and cherries. I also added chocolate chips, and decided to bake this in a square pan, rather than a loaf pan. You could take it a step further and try adding flaxseed or other grains, yogurt or applesauce instead of the sour cream, and other types of fat besides butter. But without further ado, here’s my version. I think it tastes like a not-too-sweet chocolate cake.
1 3/4c flour (1c wheat, 3/4c white)
1/3c unsweetened cocoa powder
1 1/2t baking powder
1/4t baking soda
1 12oz bag frozen pitted cherries, thawed
1/4c brown sugar
1/2c sour cream
3 large eggs
6T melted butter
1/4c semi-sweet or dark chocolate chips
1. Preheat oven to 350. Grease a 9″ square baking pan. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda.
2. In a small saucepan, combine half of the cherries and the sugar. Using a potato masher, crush the cherries and cook over medium heat for about ten minutes, stirring occasionally. Transfer to a large bowl and let cool. Whisk in sour cream and eggs. Stir in the flour mixture.
3. Chop remaining cherries and fold into batter. Gradually stir in melted butter. Lastly, add the chocolate chips. Pour batter into prepared pan, and bake until tester comes out clean. Note: I didn’t time this, and just noted when the sides pulled slightly away from the pan and it tested done – maybe half an hour? I turned the oven off and left it in for a while, since the first time I made it the center was slightly undone.
This year I’m doing an advent calendar with Gwendolyn, and yesterday’s activity was to make homemade marshmallows. I’ve made peppermint ones before to give with Christmas cookie trays, and it’s a simple enough process – although I am always slightly wary of any recipe in which a candy thermometer is utilized. Gwendolyn’s job was to mix the cocoa with water (then set aside to mix in at the end of the recipe); pour water, vanilla, and gelatin into another bowl; add water, sugar, and corn syrup to a pan on the stove; and let’s not forget the most important task: licking the beaters. Before it sets into chewy marshmallow, it’s like marshmallow fluff. Heavenly.
The recipe I used this time around is a chocolate swirl variation of the Basic Vanilla Marshmallows from Brownie Points Blog. I am not a huge fan of plain marshmallows, but love putting them in hot cocoa, s’mores, and other recipes. I am dying to try some of the other varieties, like strawberry, or substituting brown sugar for white to give it a caramel flavor. Some of the readers suggested toasted coconut, which sounds divine. *sigh* Why did I give up sugar?
Anyhoo, today’s advent calendar activity is “Drink hot chocolate,” and I decided to make homemade hot chocolate to go along with the homemade marshmallows. I opened up my trusty Better Homes and Gardens cookbook and made a variation of their simple recipe for hot chocolate. I halved the ingredients since I didn’t want to end up drinking all the leftovers myself.
1/3c semi-sweet chocolate chips
4c milk (I used mainly unsweetended coconut milk)
In a medium saucepan combine chocolate chips, sugar, and 1/2 cup of the milk. Cook and stir over medium heat till mixture just comes to boiling.
Stir in remaining milk; heat through. Do not boil. Remove from heat. I didn’t do this, but you can also beat the mixture with a rotary beater till frothy. Other variations include Hot Mocha in which you add 1T instant coffee crystals to the chocholate mixture, Spiced Hot Chocolate in which you add 1/2t ground cinnamon and 1/4t ground nutmeg to the chocolate mixture, and Low-Fat Hot Cocoa in which you substitute 1/4 c unsweetened cocoa powder for the chocolate and use skim milk.
The hot chocolate was a big hit with the kiddos. And of course we saved some for Daddy.