The best way to stay healthy is to fill your diet with fresh fruit and veggies. Luckily, there are lots of ways to enjoy dessert without abandoning your healthy habits! Here are some of my favorite low-sugar dessert recipes.
The “Banana Split”
Heaps of vanilla ice cream drowning in chocolate syrup are delicious, but don’t exactly do wonders for your health. Luckily, this healthy banana split tastes just as good!
For one serving, you will need:
¼ cup fresh berries (I prefer strawberries or raspberries)
¼ cup crumbled goat cheese
¼ cup chopped walnuts
First, slice the banana into a bowl. Spoon the nuts on top, then crumble the goat cheese evenly over the banana. Add your berries and a drizzle of honey, if desired. Enjoy!
Peanut Butter Chocolate Cups
I love peanut butter and chocolate, but the peanut butter cups you buy at the store are loaded with fat and sugar. This version requires no sugar and is equally delicious, plus it contains coconut oil, a healthy fat that does wonders for your skin and hair.
For 10 cups you will need:
silicone ice cube mold, preferably with 10 slots (they can be any shape!)
1/2 cup coconut oil
5 tablespoons sugar free peanut butter
1 cup cocoa powder
8 tablespoons honey
First, put the cocoa powder in a large dish. Place the coconut oil and honey in a separate, microwave safe bowl and microwave for 40-60 seconds, until the coconut oil is melted. Mix the two together, then add to the cocoa. Using only half the mixture, fill each mold halfway full. Scoop half a tablespoon of peanut butter into the center of each slot. Use the rest of the chocolate batter to fill each slot until the peanut butter is covered, then freeze the tray until chocolates are solid, about 1 hour.
Crepes sound so elegant and difficult, but really they’re super easy, and naturally low in sugar!
For 3 crepes, you will need:
1/4 cup corn starch
1 tablespoon honey
2-3 tablespoons milk
low-fat whipped cream (optional)
Grease a small frying pan and set to medium heat. Whisk together the cornstarch and egg, then add in the honey and milk. If the batter is too thick, add more milk one tablespoon at a time. As if making pancakes, add batter to the pan about ¼ cup at a time and rotate the pan so the batter spreads evenly. When the edges start curling away from the sides, flip the crepe using a spatula and let cook about 30 seconds on the other side. Fill each crepe with fresh berries and top with a small amount of whipped cream, if desired. There you go; delicious!