Yes, eating health. So you are making better choices, reading ingredients on the box, buying organic foods (or more of them anyway)...and then comes the end of the meal. Dessert. Seems like dessert and healthy eating are misnomers, can't quite cohabitate, are the Odd couple. But they don't have to be - for this Friday Fit Club, I've rounded up a few healthy ideas for that post-dinner time.
-- Say hello to sorbet. A great alternative to calorie-rich ice cream, sorbet is made with frozen fruit juice and fat-free. So many yummy ones to choose from, my favorite is raspberry.
-- Dynamic duo. Pair clementine slices with two pieces of dark chocolate. The burst of flavors will leave you satisfied with only a few bites.
-- Sweet honey. Don't forget about honey - a natural sweetener, use a tablespoon to drizzle over pears or apples for a healthy dessert option.
-- Lemon Icebox Bars. From the Food Network, this lighter-than-a-cloud morsel is perfect to end a meal, just a bit of tang, a little crunch and fewer calories.
14 whole-grain graham cracker squares (7 full sheets)
2 tablespoons melted unsalted butter
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
1 (14-ounce) can fat-free sweetened condensed milk
1/4 cup pasteurized egg product (such as egg beaters)
1 teaspoon finely grated lemon zest
1/2 cup fresh lemon juice
2 teaspoons powdered gelatin
3 tablespoons boiling water
For the crust: Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.
For the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated.
Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.
What is your best healthy dessert recipe?