Berry Yogurt Salad
3 cups strawberries, sliced
2 cups blueberries
2 cups raspberries
½ cup plain yogurt
1 tablespoon honey
1 tablespoon lemon juice
¼ tablespoon vanilla extract
In a small bowl, whisk together yogurt, honey, lemon juice, and vanilla extract. In a large bowl, combine berries. Add yogurt mixture to berries, and gently toss to coat evenly.
Peanut Butter Bites
½ cup peanut butter
¼ cup flaked coconut (unsweetened)
¼ cup dry milk powder
½ cup rolled oats
½ teaspoon cinnamon
¼ cup wheat germ
¼ cup unsweetened apple juice
Mix peanut butter, coconut, and milk powder in a large bowl. Stir in other ingredients. Combine evenly.
Shape mixture into 1-inch balls. Chill in refrigerator for one hour before serving.
Sugar Free Brownies
½ cup margarine
¼ cup unsweetened cocoa powder
1 cup granular sucralose (Splenda artificial sweetener)
¾ cup flour
1/8 teaspoon salt
¼ cup milk (skim or low-fat)
½ cup walnuts, chopped
Preheat oven to 350˚. Spray nonstick spray in an 8×8 inch pan.
Over medium heat, melt margarine and cocoa powder together, stirring occasionally. When mixture is smooth, set aside to cool.
In a large bowl, beat eggs. Stir in sucralose.
Combine flour and salt in a separate bowl. Stir into egg mixture. Add margarine and cocoa mixture, followed by milk and walnuts, and stir until well-combined. Pour into pan and bake for 25-30 minutes.
2 bananas, sliced
4 teaspoons cocoa powder, unsweetened
4 teaspoons shredded coconut, unsweetened
Roll each banana slice in cocoa powder. Shake off excess, then roll in coconut.
4 cups melon (cantaloupe, watermelon, or honeydew), cubed
1 cup apple juice, unsweetened
¼ cup lime juice
2 cups fresh berries
Combine melon, apple juice, and lime juice in a blender and puree until smooth. Pour into a glass baking dish and place in freezer on a level surface. Freeze for 3-4 hours, stirring with a fork every 30 minutes. Remove from pan and place into an airtight container for at least one more hour. Scrape into shallow bowls using a spoon. Garnish with fresh berries.
Oatmeal Thumbprint Cookies
2 cups rolled oats
2 large bananas, mashed
3 tablespoons ground flaxseed
1 teaspoon cinnamon
1/8 teaspoon salt
8 teaspoons jam, unsweetened
Preheat oven to 350˚. Spray a baking pan with nonstick spray, or line with parchment paper.
Pulse the oats in a food processor to form a coarse meal. Stir together with mashed banana, flaxseed, cinnamon, and salt, until well-combined.
Scoop dough into ten mounds. Press thumb into the center of each mound, to create a small well. Fill each well with jam.
Bake for 11-13 minutes. Cool for ten minutes before serving.
Banana “Ice Cream”
4 bananas, preferably very ripe
Optional: berries, nuts, or semi-sweet chocolate chips, for topping
Peel bananas and freeze completely. Process in food processor until smooth. Top with preferred toppings.
Cherry Tahini Energy Balls
½ cup walnuts
½ cup raisins
½ cup dried cherries
2/3 cup tahini
½ cup shredded coconut, unsweetened
Blend all ingredients in food processor. Shape into 20-25 balls. Place in sealed container in freezer.
Tropical Fruit Bars
1 ½ cups dried mango, diced
1 cup dried apricots, diced
¼ cup shredded coconut, unsweetened
2 tablespoons coconut oil
1 teaspoon vanilla extract
Blend all ingredients together in a food processor for approximately three minutes, or until dried fruit has broken into crumb-sized pieces. Place mixture in an 8×8 inch pan and flatten. Place in refrigerator for at least one hour. Cut into squares and serve.
2 cups cantaloupe, chopped into cubes
2 cups honeydew melon, chopped into cubes
2 cups seedless watermelon, chopped into cubes
Optional: 1 tablespoon honey
Combine the melon cubes in a large bowl. If desired, add the honey and toss to coat. Serve in glass cups or small bowls.