It is no secret that I have a serious sweet tooth. While my family loves my baked goods, my waist line wouldn’t agree. I love a dessert that doesn’t give me any guilt. (Don’t we all?)
Summer is the perfect time to prepare an amazing, yet healthy treat. With so many fresh fruits in season, it is easy to make a delicious dessert. I don’t feel like I’m giving up anything, my family loves it and I keep those extra pounds off. It is a win, win!
Veria.com understands our want for living smarter, healthier lives. This online extension of the national health and wellness TV network Veria Living has shared some scrumptious recipes including this Fruit Pizza, Coconut Milk Sherbet and Skinny Roasted Peach Sundae. All of these are sure to please the crowd at your next gathering, yet easy enough for every day.
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest
- Pinch salt
- 2 tablespoons orange marmalade
- 1/2 teaspoon herbs de Provence
- 1 cup blueberries
- 1 cup sliced kiwi
- 1 cup sliced nectarines
- 1 cup raspberries
- 1 cup strawberries, sliced
For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray.In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl, cream together the butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.)
Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest and a pinch of salt until smooth. Spread evenly on the cooled crust.For the glaze: Add the marmalade, 2 tablespoons water and herbs de Provence to a small skillet and cook over medium heat until loosened and warm.To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza, brush the glaze over the fruit, slice and serve.Cook’s Note: An offset spatula is a great tool for spreading thecookie dough. If the dough seems a little soft, flour your hands before you work with the dough or chill the dough in the refrigerator.
Courtesy of Kelsey Nixon, Sugar Cookie Crust Pizza
Coconut Milk Sherbet
2 cups unsweetened coconut milk
1 cup sweetened coconut milk
1 cup shredded coconut
1/2 cup sugar
1 teaspoon vanilla
Combine all ingredients in a saucepan over low heat. Stir until sugar has dissolved. Remove from heat and let cool completely. Process cooled mixture in a food processor or blender. Once mixture is smooth, spread in a metal pan and freeze the mixture for at least six hours. Once fully frozen, break into chunks and process in small batches until the blend has the smooth, somewhat icy texture of a sherbet. Serve immediately, or store in an air-tight container and freeze for an additional hour and a half (if you are seeking the firmer consistency of ice-cream).
Note: If you have access to an ice-cream maker, you can prepare the coconut milk mixture according to the manufacturer’s directions.
- 3 ripe peaches, halved and pitted
- 1 tablespoon brown sugar
- 2 teaspoons lemon juice
- 3 cups nonfat vanilla frozen yogurt
- 6 gingersnaps, crumbled
Preheat oven to 425°F. Coat a baking sheet with cooking spray. In a large bowl, toss peach halves with brown sugar and lemon juice, and place them cut side up on the prepared baking sheet. Roast until the peaches are tender, usually 20 to 30 minutes. If the juice on the pan begins to burn, add a little water and loosely cover the fruit with foil. Top each peach half with a 1/2-cup scoop of frozen yogurt and a sprinkle of crumbled gingersnaps. Serve immediately.
Five more healthy dessert options:
- Berry Frozen Yogurt
- Warm Raspberries over Orange Slices
- Honey-Drizzled Blueberries
- Lemon Pineapple Sorbet
- Achiote Mango Granita
Be sure to check out Veria.com for more recipes and other healthy living articles centered around overall wellness, yoga, pregnancy and parenting.