Desserts Recipes (Most Popular)
Chia seeds are my new favorite cooking tool! They are seriously amazing and you can get so creative with them. Here is, however, a very basic pudding that is so nutritious and tastes awesome!
This is really good made with peaches or pears too. Choose which ever fruit is most abundant. Peaches in the summertime, apples and pears in the fall and winter.
This recipe is from Time Life Books "Foods of the Worlds" Recipes: American Cooking, p. 96
This delicacy is richly flavoured with mint, right from our garden. It is the unbaked tart retaining all the natural components, which could be otherwise destroyed by baking. It is ready for summer and healthy refreshment, with no overload of grease. Fat is only in mascarpone, a fine Italian creamy cheese, which gives the cake a zest and palatability. This mint-shaded and -flavoured dessert is served chilled, poured with dark chocolate and mint cream, additionally flavoured with a lime that multiplies its freshness. See more at http://danieladanaphotographer.blogspot.sk
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Modified Version of recipe found here:
empoweredsustenance.com/plantain-
recipes/
This summer dessert is a sweet-sour currant jelly made from algae agar agar flavoured with white chocolate and cream of yogurt, curd, and mascarpone. Itīs good to serve it chilled with coffee as refreshment. See more information at http://danieladanaphotographer.blogspot.sk
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pecena.html
This tart made from cherries from the garden and healthy Italian fine spelt bio flour - Farina di farro - was developed in our sweet laboratory. Spelt has been used since Biblical times, and much differs from wheat flour with its genetic and nutritional profile. The beauty of spelt is in its ability to make light, highly nutritious dough with an appealing nutty flavour. See more at http://danieladanaphotographer.blogspot.sk
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Now the good thing about bananas in bread is not only that they're delicious but they also help reduce the amount of fat and sugar needed and still keeps it moist and sweet. Same with the yogurt as a substitute for oil, making it extra healthy! I like the oats because they give the loaf texture and also healthy fibre. Let your bananas ripen fully for the best flavour.
This is an adaptation of a tasty dessert that has been a raging success in the South for the last few years. :) I adapted it to be less sweet and fattening, and the lower sugar content is noticeable. It's about the right level of sweetness for a brunch dish or light dessert. If you want a sweeter taste, it's nice served with frozen vanilla yogurt. However, if you want the original recipe proportions so that the sugar carmelizes on the bottom of the pan (even yummier!), do this: 1) Increase butter to 1 C; 2) Replace fresh apples with canned, sweetened and spiced apples (for pie); 3) Add 1.5 C sugar; 4) Decrease soda to 12 oz. NOTE: This is not a low-calorie or healthy dessert, by any means! I just needed a way to use up some Sprite. Tasty to serve guests, but not kind to your body! You could also halve the serving size and just serve one crescent roll per serving instead of two.
A rather healthy dessert, and an great alternative to pumpkin pie. It is gluten-free and lactose-free. Honey's sugars are released more slowly into the bloodstream than refined sugar, and molasses contains many trace minerals.
Cheesecakes baked without ricotta are sub par in my opinion, so I came up with this recipe after much experimenting.
"Rustic" in this case means there is no water bath, no effort to make it look perfect. It looks and tastes like it's been baked by "a hippie in the mountains of Vermont"
The original version of this cake has 35 grams of fat per slice when whole fat cheeses and when a lot of butter is used. This version has 14 grams of fat yet does not compromise creaminess, firmness, and taste.