Dessert Recipes
Thursday, August 4, 2011
, Posted by Msry 7or at 12:06 PM
:Various dessert ideas
Unlike other recipe sites, the recipes provided below are accompanied with complete nutritional information so you can be the judge of what goes into your body. I try to find meal ideas that are quick, sensible, and tasty, so I truly hope you enjoy your food while keeping/staying fit! If you have a recipe idea, please, forward it to me and I'll see that it gets posted
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Banana & Strawberry Smoothie
1. Place the banana, strawberries, and yogurt into a blender and process for a few seconds until they appear smooth.
2. Pour them into a glass and serve at once.
2. Pour them into a glass and serve at once.
5 mins to prepare, 0 mins to cook
Serves: 1
Ingredients
1banana, sliced
1/2 cup fresh strawberries
2/3 cup low fat plain yogurt
1/2 cup fresh strawberries
2/3 cup low fat plain yogurt
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Yogurt & Cucumber Dip
1. Peel, then coarsely grate the cucumber. Place them in a sieve and squeeze out as much of the water as possible. Then put the cucumber into a bowl.
2. Add the yogurt, garlic, and chopped mint to the cucumber and season with pepper. Mix well together and chill in the refrigerator for about 2 hours prior to serving.
3. To serve, stir the cucumber and yogurt dip and transfer to a serving bowl. Sprinkle with salt and accompany with warmed pita bread.
2. Add the yogurt, garlic, and chopped mint to the cucumber and season with pepper. Mix well together and chill in the refrigerator for about 2 hours prior to serving.
3. To serve, stir the cucumber and yogurt dip and transfer to a serving bowl. Sprinkle with salt and accompany with warmed pita bread.
10 mins to prepare + chilling time
Serves: 4
Ingredients
1small cucumber
1 1/4 cups of Greek Yogurt
1 large garlic clove, crushed
1 tbsp chopped mint or dill
salt and pepper
warm pita bread, to serve
1 1/4 cups of Greek Yogurt
1 large garlic clove, crushed
1 tbsp chopped mint or dill
salt and pepper
warm pita bread, to serve
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Summer Fruit Slush
1. Pour the orange juice, lime juice, and sparkling water into a food processor and process gently until combined.
2. Add the summer fruits and ice cubes. Process until a slushy consistency has been reached.
3. Pour the mixture into a glass, and decorate with whole raspberries and blackberries on toothpicks. Then serve.
2. Add the summer fruits and ice cubes. Process until a slushy consistency has been reached.
3. Pour the mixture into a glass, and decorate with whole raspberries and blackberries on toothpicks. Then serve.
5 mins to prepare, 0 mins to cook
Serves: 2
Ingredients
4tbsp orange juice
1 tbsp lime juice
scant 1/2 cup sparkling water
2 1/3 cups frozen summer fruits (blueberries, raspberries, blackberries and strawberries)
4 ice cubes
DECORATION
fresh whole berries
toothpicks
1 tbsp lime juice
scant 1/2 cup sparkling water
2 1/3 cups frozen summer fruits (blueberries, raspberries, blackberries and strawberries)
4 ice cubes
DECORATION
fresh whole berries
toothpicks
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Carrot Bars
1. Preheat the oven to 350F/180C. Lightly oil and line a 10 x 8 inch / 25 x 20 cm shallow, rectangular baking pan with parchment paper.
2. Cream the butter and sugar together in a bowl until light and fluffy, then gradually beat in the eggs, adding a little flour after each addition.
3. Add all the remaining ingredients, except the slivered almonds. Spoon the mixture into the prepared pan and smooth the top. Sprinkle with the slivered almonds.
4. Bake in the preheated oven for 35-45 minutes, or until the mixture is cooked and a skewer inserted into the center comes out clean.
2. Cream the butter and sugar together in a bowl until light and fluffy, then gradually beat in the eggs, adding a little flour after each addition.
3. Add all the remaining ingredients, except the slivered almonds. Spoon the mixture into the prepared pan and smooth the top. Sprinkle with the slivered almonds.
4. Bake in the preheated oven for 35-45 minutes, or until the mixture is cooked and a skewer inserted into the center comes out clean.
10 mins to prepare, 35-45 mins to cook and cool
Serves: 14-16 bars
Ingredients
corn oil
6 oz/175g unsalted butter
3/8 cup (packed) brown sugar
2 eggs, beaten
1/2 cup self-rising
whole-wheat flour, sifted
1 tsp baking powder, sifted
1 tsp ground cinnamon, sifted
11/8 cups ground almonds
1/2 cup no-soak dried apricots, finely chopped
3/8 cup toasted chopped hazelnuts
1 tbsp slivered almonds
6 oz/175g unsalted butter
3/8 cup (packed) brown sugar
2 eggs, beaten
1/2 cup self-rising
whole-wheat flour, sifted
1 tsp baking powder, sifted
1 tsp ground cinnamon, sifted
11/8 cups ground almonds
1/2 cup no-soak dried apricots, finely chopped
3/8 cup toasted chopped hazelnuts
1 tbsp slivered almonds
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Source:fullfitness.net/recipes/dessert
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