5 Yummy Desserts That Beat Breakfast In The Health Game!
With January being the month of fitness, we’ve trying to shed the extra few kilos before our motivation runs out. Please note the use of the word ‘trying’ because from what I know, my colleagues and I are desperately failing at it. The reason being we are a bunch of foodies and can’t help but drool when we hear the word “dessert”. Every day becomes a cheat day and that one bite of a muffin or a scoop of ice-cream becomes a guilty indulgence, which is later termed as peer pressure.
So the one hack we’ve decided to introduce into our lives (because clearly hitting the gym is not an option we love) is to eat desserts that are healthy. Yes, it is possible. No, they don’t taste awful. In fact, they are so tasty your that sweet tooth and waist will both be happy. Ready to make 5 lip-smacking treats that are figure-friendly? Then scroll down, now!
1. Grapefruit Meringue Nests With Mixed Berries
Three large egg whites and the nutritious grapefruit ensure that this dessert is one-of-a-kind. The fruits on top give you added health benefits and a nice pop of colour.
- 3 large egg whites
- 13 tsp. cream of tartar
- ½ c. sugar
- 1 tsp. freshly grated grapefruit peel
- 1 container blueberries
- 2 lb. strawberries
- ¼ c. sugar
- ¼ c. fresh grapefruit juice
- Preheat oven to 200 degrees F. Line large cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, with mixer on high speed, beat egg whites and cream of tartar until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. With a large rubber spatula, gently fold grapefruit peel into meringue until well combined.
- Divide mixture into 8 even mounds (heaping 1/4-cup measuring cup) on prepared sheet, spacing about 2 inches apart. Pressing back of spoon into center of each meringue, form mounds into 3-inch-round nests. Bake 2 hours or until firm. Turn off oven; leave meringues in oven 1 hour or overnight to dry.
- When meringues are dry, carefully remove from parchment. Meringues can be stored in a tightly sealed container at room temperature for up to 2 weeks.
- In a large bowl, combine blueberries, raspberries, and half of the strawberries. In a 12-inch skillet, combine sugar and grapefruit juice. Heat to boiling on medium, stirring occasionally. Boil 2 minutes or until sugar dissolves and the mixture is clear pink. Add remaining strawberries and cook 1 to 3 minutes or until berries release their juices and have softened slightly. Pour mixture over uncooked berries in a large bowl. Stir gently until well combined.
- Place meringue nests on serving plates. Divide berries among nests and drizzle grapefruit syrup all around. Yum!
2. Watermelon Granita
Granitas are luxurious slushies that can be made quickly. Perfect for those who are always late in the mornings! Healthy and refreshing, this one will give you all the good feels.
- 1/2 whole seedless watermelon, cut into chunks (about 8 cups of chunks)
- 2 whole limes, juiced
- 1/3 cup sugar
- Place half the watermelon, half the lime juice, and half the sugar in a blender. Process until smooth, then pour into a separate bowl. Repeat with the other batch.
- Transfer mixture to a baking dish and freeze for 2-3 hours, then begin the process of lightly scraping the top, frozen layer. Keep repeating till you get the consistency.
- Serve in pretty glasses with a twist of lime.
3. Peanut Butter And Jelly Buttons
The good part about these bite-sized delicacies is that you don’t eat much and still satisfy your cravings. The rich in nutrition peanut butter will keep you going throughout the day.
- 1¼ c. all-purpose flour
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ c. unsalted butter
- ½ c. packed light brown sugar
- 1 c. creamy peanut butter
- 1 large egg
- ½ tsp. pure vanilla extract
- 1 c. finely chopped unsalted, roasted peanuts
- 1 c. apricot preserves or raspberry jam
- Heat the oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, whisk together the flour, baking soda, and salt.
- Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, for about 2 minutes. Beat in the peanut butter, then the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated.
- Place the peanuts in a shallow bowl. Roll the dough into 3/4-inch balls (about a level teaspoon each) and coat with the chopped nuts. Transfer the balls to the prepared baking sheets, spacing them 2 inches apart. With a floured finger, make an indentation in the center of each ball, making sure not to go all the way through. Fill each cookie with 1/4 teaspoon jam.
- Bake, rotating the positions of the pans halfway through until the cookies are puffed and starting to brown lightly around the edges, for 8 to 10 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Crunchy Chocolate Biscotti
Ditch the Oreos for a healthier option and you will instantly feel much better. Coffee lovers, you are in for a treat!
- 3 egg whites
- ⅓ c. vegetable oil
- 2 tbsp. strong brewed coffee
- 1 tsp. vanilla extract
- 1.67 c. all-purpose flour
- ¾ c. sugar
- ½ c. unsweetened cocoa
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ⅓ c. hazelnuts or other nuts
- ⅓ c. dried tart cherries
- Pre-heat oven to 350 degrees F. Lightly grease large cookie sheet.
- In a small bowl, beat together egg whites, oil, coffee, and vanilla.
- In a large bowl, stir together flour and remaining ingredients until well mixed. Pour egg mixture on to dry ingredients and stir until combined. Shape mixture into two 12″ by 1″ logs; place both on cookie sheet and flatten slightly. Bake for 30 minutes. Remove from oven and cool for 10 minutes.
- Transfer one log to cutting board. Slice diagonally into scant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on cookie sheet. Repeat with the remaining log, using a second cookie sheet if necessary.
- Bake for 20 minutes. Transfer to wire rack to cool. Store in an airtight jar for up to 1 month.
5. Cereal Tarts with Yogurt & Fresh Fruit
Tarts that are made out of your regular cereal, have yogurt, and fresh chopped fruits? It cannot get healthier than this!
- 5 c. cornflakes
- 1 c. pecan nuts
- 4 tbsp. unsalted butter
- 6 tbsp. maple syrup
- 1 c. plain yogurt
- 1 c. vanilla yogurt
- 2.67 c. Fresh fruit
- To make the tart shells: Preheat oven to 350°F. Place eight 4-inch round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in the bowl of a food processor fitted with a metal blade and process until combined — about 10 short pulses.
- Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in the maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool.
- To assemble the tarts, remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.
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