Some of my favorite spring desserts happen to use fruits that are low in sugar content. Here are three desserts I have enjoyed and plan on making again this spring. You will be able to easily create these picnic favorites too.
Peaches, Mint and Almonds
Once spring yields fresh peaches for this treat, it’ll be a must try. Peaches have lower sugar than many other fruits so it is a great ingredient to use in picnic desserts. The mint flavor is highlighted by the peaches. One of my personal recipes with 15g of sugar and 113 calories.
Ingredients: 2 cups sliced fresh peaches, 1 tbsp minced mint, ½ tbsp sugar, ¼ cup almonds, 1 tbsp honey.
- Toss the peaches, mint, and sugar in a bowl and let sit for ten minutes.
- Combine the almonds and honey in a food processor for 1 minute until the almonds are in fine pieces, not pureed.
- Divide the peaches into serving cups, top with the almond/honey mixture and serve.
1-Minute Blackberry Crisp
Coming in with only 9g of sugar and 155 calories, this quick snack will delight. My mom often used crushed granola bar and I borrowed this idea from her. I labeled it 1-minute in my own book because of the amount of microwave time. Be sure to use frozen berries, as it helps make the dessert juicy.
Ingredients: ¾ cup frozen blackberries, 1 tbsp Splenda sweetener, ½ tsp cornstarch, 1 bar of crushed granola, light whipped topping
- In a small microwavable bowl, mix the berries, sweetener, and cornstarch. Microwave for 1 minute.
- Remove and top with granola pieces, serve with whipped topping.
Orange-Poppy Seed Angel Food Cupcakes
Here is a personal favorite. I love angel food cake and found this recipe at a farmers market in Georgia and It has 10g of sugar and only 139 calories. A great treat for any spring picnic.
Cupcake Ingredients: ¾ tbsp of sugar, ½ cup sifted cake flour, 6 large egg whites at room temperature, ¾ tsp cream of tartar, ⅛ tsp salt, grated zest of 1 orange 1 tbsp poppy seeds
Frosting ingredients: 1 cup heavy cream, ¾ tbsp sugar, 1 tsp pure vanilla extract,
- Preheat oven to 350˚F. Sift half of the sugar and cake flour together and set aside. Whip the egg whites with 3 tblspn of water, cream of tartar and salt until soft peaks form. Add the rest of the sugar while whipping slowly. Add the set aside sugar and cake flour into the mixture, 1/3 at a time. Add the poppy seeds and orange zest.
- Spoon the batter into paper-lined cupcake pan. This recipe makes a dozen cupcakes. Bake for 15 to 20 minutes or until the tops are golden brown. Cool on a rack for at least an hour before removing from pan.
- To prepare the frosting, place the cream sugar and vanilla extract in a large bowl and stir. Beat until stiff peaks form. And refrigerate until ready to use.
- Top the cupcakes with a dollop of the whipped cream and garnish with orange zest. Enjoy!