Let’s be honest, there are few things better than dessert! Yet somewhere along the line it has turned into a bad thing – something naughty that you shouldn’t do or should at least sneak when no one is looking. However, as long as you are using good-quality ingredients and eating in moderation, dessert should be something to look forward to and enjoyed! Here are my three favorite go-to desserts that are sure to put a smile on everyone’s face … but only after they eat their vegetables!
One 4-inch piece of fresh ginger, peeled and coarsely chopped
1/2 cup honey
6 tea bags Salada Green Tea Chai Spice
1 cup skim milk
- In a 2-quart saucepan, combine the ginger with four cups of water. Bring to a boil, reduce the heat, and simmer 20 minutes.
- Stir in the honey. Place Salada Green Tea Chai Spice tea bags in the liquid and steep for three minutes. Remove tea bags
- Add the skim milk and bring to a boil. Remove from the heat, strain, and chill in an ice bath. Pour into an ice cream maker and follow the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a shallow freezer-proof pan and freeze for two hours. Break up the frozen chai with a fork and re-freeze for two hours.
- Spoon into the bowl of a food processor and process until smooth. Re-freeze for one hour more. The chai will have the consistency of shaved ice.
Recipe from Whole Living.
1 cup almond butter
1/3 cup honey (1/2 cup if you have a sweet tooth!)
1 tablespoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
2/3 cup unsweetened coconut or chopped nuts
- Preheat oven to 350 degrees.
- Oil baking sheets or line with parchment paper.
- Stir together first seven ingredients. Mix well. Make sure honey is fully incorporated.
Add chips and coconut.
- Scoop with a cookie scoop onto cookie sheets. Bake 8-13 minutes or until lightly browned.
- Yield: about 20 cookies with a level 2 tablespoon cookie scoop
Recipe from The Unrefined Kitchen.
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened
- Preheat oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray.
- To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
- Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
- To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least two hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Recipe from Eating Well.
And remember, a few small steps can lead to big changes.
Article first appeared on unbottleyourtea.com/tara.