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Tagged as: Dessert, Feed, good, Healthy, people, Recipes, some
{ 7 comments… read them below or add one }
the most delicous and (barely any FAT!) type of dessert that i make, and it is SOO SIMPLE is a baked cheesecake! mmm
whenever something reads as vanilla you can always substitute for a different take like forrest fruits, or strawberry syrup, mango, anything really!
REALLY DELICIOUS!
Low-fat cheesecake
Ingredients (serves 12)
* 400g plain biscuits (such as digestive or Marie)
* 180g unsalted butter, melted
* 500g low-fat cream cheese
* 500g low-fat cottage cheese
* 500g low-fat plain yoghurt
* 4 eggs
* 1 and a half CUP caster sugar
* 1 tsp vanilla extract
Method
1. Pre-heat the oven to 160°C (not fan-forced). Line the base of a cake pan (you might need 2 or justa big one) with baking paper.
2. To make the base, crush biscuits in a food processor, add the melted butter and process to combine.
3. Place mixture into the springform pan and use your hand to press down firmly in the base. Bake in oven for 10 minutes, then remove and cool.
4. To make the filling, mix remaining ingredients in a food processor until smooth. Pour over cooled base, then bake for a further 35-40 minutes (it may still have a slight wobble, but will firm on cooling). JUST UNTIL SLIGHTLY GOLDEN ON TOP/
5. Cool cake in turned-off oven with the door slightly ajar (this is to prevent top from cracking).
Serve with seasonal fruit or watever you like
so good
What’s the point of dessert if you go and make it healthy or are worrying about that. God, make a big batch of walnut brownies, and cut them into small squares. Smaller pieces=less fat, just don’t eat more because they are little.
Why don’t you try Indonesian Mung Bean Porridge? This Indonesian dessert is delicious and very healthy with high nutrition value. And no doubt about the taste. With ginger and coconut milk in it make this dessert really Irresistible. Especially in the winter time when outside so cold, this dessert can warm you up (ginger can warm up your stomach). And it’s very easy to make and very suitable for a crowd.
Here is the recipe:
Ingredients:
500 gram mung beans
250 cc palm sugar syrup (you can make this syrup by cooking the palm sugar in some water) Palm sugar is easy to obtain at the Chinese supermarket
500 cc thick coconut milk
1 whole ginger, bruised
2 pandan leaves
Water
Some Salt
Instructions:
Cook the coconut milk in the pan, add the pandan leaves and seasoned with some salt. Stir it occasionally, let it boiled and set aside.
Wash the beans a few times until you get clear water. And when you add some water and stir it with your hands, you have still clear water. Set the beans in the pan, add enough water and cook them for a few hours (about 1 hour) with ginger and add some salt until they get soft.
Meanwhile while you wait for the beans, cook some water and add the palm sugar to make the syrup. Let it boiled until the palm sugar completely smelted. When it’s cold, sieve it to make your syrup clean because palm sugar is not really clean.
Add the palm sugar syrup into the porridge, bring to a boil and let them cook together for 10 minutes.
Remove and ready to serve with coconut milk.
If you like to know more idea about healthy dessert like Indonesian lumpia (spring roll with vegetables) and how this porridge looks like, please visit the website:
Fruit Salad
1-2 sliced up bananas
1 ½ cups miniature marshmallows
13 ½ ounce can crushed pineapple
2 cups sliced strawberries
1 can drained mandarin oranges
½ cup sour cream
Mix all ingredients and chill,
Frozen Berry Frappe
Ingredients (serves
* 2 x 500g pkts frozen mixed berries
* 1L (4 cups) cranberry juice
* 2 tbs honey
Method
1. Place half the berries, cranberry juice and honey in the jug of a blender and blend until smooth. Transfer to a large serving jug. Repeat with the remaining berries, cranberry juice and honey. Serve immediately.
Here are some ideas.
http://healthycooking.suite101.com/article.cfm/pumpkin_brownies
http://www.tasteofhome.com/recipes/Makeover-French-Silk-Pie
http://www.tasteofhome.com/Recipes/Makeover-Fruit-Pizza
http://www.tasteofhome.com/Healthy/Recipe-Makeovers/Desserts/Moist-Carrot-Cake
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206119&adsqs=raid:1659681
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206120&adsqs=raid:1659681
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=653421&adsqs=raid:1659681
COCONUT GLAZED COCKTAIL FRUIT CAKE
Cake Batter:
1-1/2 cups sugar
2 cups cocktail fruit mix from can, drained (28 oz can)
4 whole eggs
1 tsp. baking soda
2 cups all purpose flour
Coconut Glaze:
1/3 cup melted butter
1 cup sugar
1 cup milk
1 cup dry flaked coconut
Preheat oven at 350°F.
Open can of cocktail fruit mix and drain juice,(you can drink it or use it for something else, because you won’t need it for this recipe). Measure 2 cups of cocktail fruit and set aside.
In a mixing bowl, hand beat sugar and eggs for about 5 minutes, then add cocktail fruit and stir. Slowly add flour and baking soda and keep stiring.
Grease and flour cake pan (use butter to grease pan). Pour batter into pan and bake for 1 hour and 15 minutes. You can use the toothpick readiness test. Insert toothpick into centre of cake, if when you pull it out it is wet the cake is not ready. but if the toothpick is dry, your cake is done.
Remove cake from the oven and allow to cool while the glaze is prepared.
Making the Glaze:
Put all ingredients for the glaze into a saucepan; cook over medium heat, stirring constantly. When it comes to almost a boil, remove from heat and stir well for several minutes, then pour and spread glaze evenly on cake.
Submitted by: Paula