Desserts can totally blow your diet, but, you can have your cake and eat it too….well, sort of. When eating any dessert, including these, you have to watch portions. Unlimited ANYTHING is not good for your diet or your health. But, indulging in healthier versions of your favorites once or twice a week isn’t a problem and will help you stay “on-plan” because you won’t feel deprived!
Here are three of our favorite indulgences, where we’ve swapped nasty ingredients with healthier options like dark chocolate, fruit and natural sugars.
1. Dark Chocolate Fruit & Nut Bites
½ cup Dried Cherries 1 bag 60% or higher Dark Chocolate Chips
½ cup Dried Cranberries 1 cup Almond Pieces (or chopped almonds)
½ cup Dried Blueberries
- Line two baking sheets with parchment paper.
- In a medium bowl mix the dried fruits and the almonds.
- In a double boiler on low heat, heat the chocolate chips until smooth and melted.
- Pour the chocolate over the fruit & nut mixture. Use a spatula to mix and coat all the pieces with the chocolate.
- Using a teaspoons, scoop up a teaspoon on the mixture into a little pile on the baking sheet. Repeat until all the mixture is used. Refrigerate for 1 hour.
- Store cookies in a tightly sealed container for up to 5 days.
2. Berries & Cream
3 cups Strawberries, fresh, sliced 3 TBSP Red Wine Vinegar
2 TBSP Agave Nectar 4 oz. Mascarpone Cheese
½ tsp Pure Vanilla Extract 2 TBSP Heavy Whipping Cream
- In a small bowl, whisk agave and red wine vinegar until combined. Then add the strawberries. Mix with a spoon so strawberries are well coated. Let the mixture stand at room temperature for about 2 hours, stirring occasionally.
- Once you’re ready to serve, add the mascarpone, vanilla and cream to a medium bowl. Beat until light and fluffy and the size has almost doubled- about 3-5 minutes.
- Divide the strawberries into small bowls and add a spoonful of the cream on top.
3. Nut & Cherry Crispy Rice Squares
Servings: 15-20 squares
½ cup Organic Honey
½ cup Natural Chunky Almond/Peanut Butter
5 cups Brown Rice Cereal
½ cup Dried Cherries, chopped
- Heat a large pot over medium heat. When warm, add the honey and nut butter and melt, about 3 minutes, but do not let it burn, stir constantly.
- Remove the pot from the heat and add the brown rice cereal and cherries. Stir with a rubber or wooden spatula until combined.
- Line a 9 x 13-inch pan with parchment paper. Spread the warm, crispy rice mixture into the pan evenly.
- Let cool completely. Then chill in refrigerator for 30 minutes. Cut into 15-20 squares.