1. Strawberry Yogurt Popsicles
Prep Time: 10 Minutes
Additional Time: 3 Hours
Yield: 10 Servings
Amount Per Serving: 57 Calories, 1g Total Fat, 0g Saturated Fat, 0g Trans Fat, 0g Unsaturated Fat, 2mg Cholesterol, 25mg Sodium, 12g Carbohydrates, 1g fiber, 10g Sugar, 2g Protein
Ingredients
● 1 1/2 cups plain yogurt
● 1 pound of frozen strawberries
● 2 tablespoons of water
● 1 tablespoon freshly squeezed lime juice
● 3 tablespoons honey, divided
Instructions
Stir the yogurt and a tablespoon of honey together. Make sure there are no lumps.
In a high-speed blender or food processor, combine the strawberries, water, lime juice, and two tablespoons of honey till thoroughly combined.
Add alternating yogurt and strawberry puree layers to 10 popsicle molds. When you’ve added all the yogurt and strawberry puree to the molds, tap them on the counter 5 to 10 times - this will help the yogurt and strawberries swirl in a pretty pattern once frozen. Insert the popsicle sticks.
Freeze the popsicle for at least three hours.
If the popsicles don’t immediately release from the mold, run the mold under some lukewarm water - this will help the popsicle loosen.
Serve immediately or save them in the freezer for up to 3 months.
2. Pomegranate Dark Chocolate Bites
Prep Time: 8 Minutes
Additional Time: 1 Hour
Yield: 12 Pieces
Amount Per Serving: 98 Calories, 4g Total Fat, 2g Saturated Fat, 0g Trans Fat, 1g Unsaturated Fat, 1mg Cholesterol, 533mg Sodium, 14g Carbohydrates, 2g fiber, 11g Sugar, 1g Protein
Ingredients
● 2 1/2 cups pomegranate seeds
● 5.25 ounces (150 grams) of high-quality dark chocolate
● One tablespoon of sea salt
Instructions
Across 12 muffin cups, sprinkle a single layer of pomegranate seeds.
Melt the dark chocolate in a small bowl in the microwave. Check often to make sure it’s not burning.
Add the melted dark chocolate to a piping or plastic bag. Snip off the end, so a small stream of chocolate can come out.
Pipe a crisscross pattern of chocolate across the pomegranate seeds. Add another layer of pomegranate seeds, then more chocolate, and then the last layer of pomegranate seeds.
Finish with a pinch of sea salt on each pomegranate chocolate bite.
Refrigerate for at least one hour before serving. After removing from the fridge, serve immediately.
3. Banana Oat Muffins
Prep Time: 6 Minutes
Cook Time: 35 Minutes
Yield: 12 Muffins
Amount Per Serving: 140 Calories, 4g Total Fat, 2g Saturated Fat, 0g Trans Fat, 2g Unsaturated Fat, 17mg Cholesterol, 203mg Sodium, 22g Carbohydrates, 3g fiber, 7g Sugar, 4g Protein
Ingredients
● 3 very ripe bananas
● 2 cups old fashioned rolled oats
● 3/4 cup milk*
● 1 egg
● 1 tablespoon baking powder
● 1 teaspoon vanilla extract
● 1/2 teaspoon ground cinnamon
● 1/2 teaspoon kosher salt
● 1/3 cup dark chocolate chunks or chips
Instructions
preheat the oven to 350 degrees F. Grease a 12-cup muffin tray.
Combine the bananas, oats, milk, egg, baking powder, vanilla, cinnamon, and salt in a blender and blend for 30 seconds to 1 minute or until oats are fully broken down. The batter should be smooth.
Spread the batter evenly across the muffin cups (about 1/2 cup each).
Top with the chocolate chunks.
Bake for 30 to 35 minutes or until the center of the muffins has set and the edges are a golden brown.
Allow muffins to cool for 5 minutes before removing them from the tray.
From 20 Healthy Desserts, You’re Going to Love - ThisHealthyTable
Photo Source: WIX
For more ideas of healthy ways to satisfy your sweet tooth, check out the link above!
Written by Yellow Brick Road Token
September 2nd, 2021