I’m getting ready for out-of-town company so I haven’t been trying any new recipes lately. Thought I would post one of our favorite cookie recipes. (Not from the cookbook but still fairly healthy)
Posts Tagged ‘healthy dessert’
The possibilities are endless!
Fruit smoothies pg. 327 are a wonderful healthy treat and the delicious combinations are endless! Our local health food store will clearance their overripe organic bananas, which is when I stock up! Simply peel the bananas and freeze them for later use. I also like to freeze berries from the garden in the amounts I generally need. This makes for a low-cost, healthy, quick and easy treat anytime I want!
1 c. apple juice 1-2 frozen bananas 1 c. frozen fruit optional sweetener (maple syrup, honey, or I’ve heard of people using dates though I haven’t personally tried them in my smoothies. I usually find the fruit sweet enough) Puree in blender until desired consistency reached.
Emma and Lemon Tarts
Masterpiece did a nice job with their version of Emma. I thought they did I a good job fleshing out the characters and for the most part I liked everything on the same plain in comparison to the other versions. ….from what I remember anyways –It’s been a while! And of course, I also enjoyed getting together with friends. Always nice. 🙂
Thought I’d share what dessert I brought. Not from Recipes for Life (the cookbook I’m starting Monday) but this recipe is healthy nevertheless.
Lemon Tarts
Tart Shells:
2 c. whole wheat pastry flour 1 t. salt 3/4 c. butter 2 t. coconut oil 1/3 c. buttermilkMix flour and salt in medium bowl. Cut in butter and coconut oil, using a pastry blender until particles are size of small peas.
Mix in buttermilk until flour is moistened and pastry leaves side of bowl. Divide in half and freeze one portion for a later use.
Roll remaining dough into 13 in. circle. Cut into 8-4 1/2 in circles, re-rolling pastry scraps if necessary.
Heat oven to 475. Fit circles over backs of medium lightly greased muffin cups, 2 1/4 X 1 1/4 in, or 6-oz custard cups, pastry should fit closely. Prick pastry thoroughly with fork to prevent puffing. Place on cookie sheet.
Bake 8-10 min. or until light brown. Cool.
Lemon Filling:
1/4 c. honey 1/8 c. maple syrup 3 T arrowroot powder (or cornstarch) 1/4 t. salt 1/2 c. water 1 T butter 1 t. grated lemon peel 1/4 c. lemon juiceMix honey, maple syrup and salt in 1 1/2 quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min.; remove from heat.
Stir in butter and lemon peel until butter is melted. Gradually stir in lemon juice. Pour into tart shells and cover with plastic wrap to prevent a tough layer from forming on top. Refrigerate about 2 hours or until set.
Whipped topping
Cream Maple syrup, to tasteBeat cream on high until high peaks form. Stir in maple syrup. Top cooled lemon tarts with whipped cream topping.