It may sound crazy but eating well and staying fit doesnt mean we have to abandon our sweet tooth. I know I could never go a week without indulging just a little.
We can treat ourselves to an after-dinner dessert or mid-afternoon snack without breaking daily calorie goals. Check out these 5 recipes that are making my mouth water just typing them up!
Its not a great summer without having at least one night of Smores.
The good news is that Ive found a recipe from Cooking Light that allows you and your family to sink your teeth into chocolate-marshmellow goodness, but without any guilt.
(140 calories per serving).
- 4honey graham cracker sheets, halved (8 squares)
- 1 ouncemilk chocolate, divided into 4 pieces
- 1small banana, peeled and sliced
- 1/4-cupmarshmallow crme
- Preheat your oven broiler to high.
- Place 4 graham cracker squareson a baking sheet (with foil laid down)
- Add chocolate to the 4 graham crackers andtop with banana slices
- Spread 1-tablespoon marshmallow creme on each of 4 remaining squares.
- Broil 1.5 minutes or until chocolate just begins to melt and marshmallow creme lightly browns. Carefully top banana with the marshmallow-topped squares.
This recipe from Fitness Magazine has a lot going for it: quick (prepare in 10 minutes), only 212 calories per serving, and the dishs fruit is packed with Vitamins A and C!
- 2medium nectarines, halved lengthwise and pitted
- 1tablespoonmargarine or butter, melted
- 1/8teaspoonground nutmeg
- 1/2pint(1 cup)vanilla ice cream or toasted pecan ice cream
- 1cupsliced strawberries
- 1/4cupcrushed amaretti cookies or crushed gingersnaps
- Brush cut sides of nectarines with margarine or butter. Set aside.
- For a charcoalgrill, place nectarines on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until tender, turning and brushing once with honey halfway through grilling.
- To serve, sprinkle cut sides of nectarines with nutmeg. Place in dessert dishes, cut sides up. Top each nectarine half with some of the ice cream,blueberries and strawberries. Sprinkle with crushed cookies.
If candy bars are your kryptonite, then youll be thrilled to know some saint figured out how to create a low calorie, low fat version of this beloved sweet! This recipe comes from Foodie Fiasco.
- 1 cup 0% Greek yogurt
- 2 Tablespoons unsweetened cocoa powder
- teaspoon vanilla extract
- banana, mashed very well
- sweetener to taste (I used 5 packets stevia.)
- cup semi-sweet chocolate chips
- 2 Tablespoons plus 2 teaspoons almond milk
- Line an 8×4 loaf pan with foil and set aside.
- In a medium bowl, combine Greek yogurt, unsweetened cocoa powder, vanilla extract, and mashed banana and stir until very well combine and no banana lumps remain. Alternately, you can puree the yogurt mixture in a blender or food processor. Sweeten to taste. Evenly spread the yogurt mixture into the prepared loaf pan and freeze until firm.
- Combine the chocolate chips with 2 tablespoons of almond milk in a small microwave-safe bowl and microwave for 1 minute.
- Stir until completely smooth.
- Add 1 teaspoon of almond milk, and stir again until smooth. Add the remaining 1 teaspoon of almond milk and stir once again until smooth. If the mixture is too thin, microwave it for an additional 15 seconds.
- Fetch the yogurt mixture from the freezer and turn it out onto a cutting board. Using a sharp knife, cut the block into 16 equal pieces.
- Dip one of the frozen pieces into the chocolate mixture until evenly coated and place on a large plate. Repeat with the remaining pieces, cover the plate with plastic wrap, and freeze. Once the pieces are frozen and firm, transfer them to a zip lock bag for long term storage. Kept in an airtight container in the freezer, the candies should keep for at least one month.
Yes, this is as tasty as it sounds! Sweet and satisfying after a long day at the beach or an especially brutal workout. And dont forget the vanilla ice cream!
- 1 1/2 cups sugar
- 1 (750 ml) bottle Moscato wine (or other sweet dessert wine)
- 2 cinnamon sticks
- 2 Tbsp honey
- 1 piece fresh ginger (3/4-inch), peeled and finely chopped
- 1 vanilla bean, split lengthwise
- 6 small, firm, ripe Anjou or Bosc pears, peeled and cored Vanilla ice cream or gelato
- In a saucepan large enough to hold all the pears, combine sugar with 1 1/2 cups water. Bring to a boil and stir to dissolve sugar. Add wine, cinnamon sticks, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the mixture to a simmer, stirring occasionally, until honey has melted.
- Add pears and simmer over medium-low heat for 15 to 20 minutes, turning occasionally, until pears are tender when pierced with a small knife. Remove pears from the liquid and allow to cool. Continue to simmer the liquid until it thickens and is reduced by half, 15 to 20 minutes. Cool to room temperature. Discard cinnamon sticks and vanilla bean.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with poaching syrup. Serve immediately.
REMEMBER DIET + EXERCISE = SUCCESS
Eating thesedesserts will help you satisfy your sweet tooth while helping to keep your calories in check; however, if you want a toned and tight body you need to exercise too!
>>>> Check out my workout tips and routes! <<<<
Also don’t forget to wear your v-belt while you workout!
Keep checking in on my blog to find out more tips on how to get in shape and live a healthy lifestyle!