1/2 cup mixed berries
3 tbsp. sugar or sweetener of choice
2 tbsp. water
1/2 cup 35% fat cream
1.In a pan, mix the berries, sweetener and water. Bring to a boil and heat for 5 minutes. Using a fork, mash the berries as it heats.
2. As the berry mixture cools, whip the cream until it is able to form peaks. When the berries are completely cool, fold into the cream. Top with more berries if you choose.
1/4 cup flour
1/4 cup ricotta cheese
2 tbsp. maple syrup
2 tbsp. melted butter
1/2 tsp. vanilla
1/3 cup of berries and/or chocolate chips
1 tsp. icing sugar
1.Mix together the flour, ricotta, butter, maple syrup, egg and vanilla and then top with the berries or chocolate chips. Place in a microwaveable mug, heat in the microwave on high for 2 minutes. Sprinkle icing sugar on top.
1 – 8 ounce package of cream cheese
3/4 cup of peanut butter
1/2 bag of chocolate chips
1 tbsp. coconut oil
1/2 cup crushed peanuts (optional)
lollipop sticks or toothpicks
1.In a bowl, soften the cream cheese and peanut butter so it can be mixed together easier. Mix until it is creamed together. Form them into balls and stick a toothpick or lollipop stick inside. Place in the freezer for an hour.
2. Melt the chocolate and coconut oil in another bowl, stirring often. Take the cheesecake lollipops out of the freezer and coat with the chocolate; then coat with the crushed peanuts if you choose. Place in the freezer again until they are hardened.
4 cups apples, diced
2 tbsp. maple syrup
1/2 tsp. cinnamon
For the topping:
1/2 cup oats
2 tbsp. whole wheat flour
2 tbsp. coconut oil, melted
1 tbsp. maple syrup
1/2 tsp cinnamon
1.Preheat oven to 375 degrees Fahrenheit. Combine apples, maple syrup and cinnamon in a square baking dish. Mix well and set aside.
2.In bowl, combine oats, flour, coconut oil, maple syrup and cinnamon. Top apple mixture with oat mixture.
3.Bake for 25-30 minutes or until apples are soft.
1 cup low fat cottage cheese
1/2 cup nonfat Greek yogurt
1 large egg
2 1/2 tbsp. sugar or Stevia
1 1/2 tbsp. flour
1/2 tsp. vanilla
1/2 tsp. lemon zest
1.Preheat oven to 350 degrees Fahrenheit. Grease a 6 inch circle pan or something similar.
2. Combine the cottage cheese and Greek yogurt in a food processor and blend until it is very smooth. Add the rest of the ingredients and process until it is combined.
3. Pour into the pan and bake for 20 minutes. It will be slightly jiggly. Let it cool completely before adding toppings (fresh fruit, peanut butter, chocolate, etc…)
1 cup peanut butter
1/2 cup honey
1/2 cup coconut oil
2 cups oats
1 cup shredded coconut
1/2 cup of nuts, raisins or dried cranberries
1 1/4 chocolate chips
1 tsp. vanilla
1.Melt peanut butter, honey and coconut oil in a saucepan, stirring constantly so it does not burn.
2.Remove from heat and stir in the oats, coconut, nuts, berries, chocolate chips and vanilla. Stir well until the chocolate chips are melted.
3. Place in a pan and cool for an hour in the fridge before serving.
3/4 cup cooked quinoa
1/2 cup walnuts
5 pitted dates
2 tbsp. honey
4 ounces of cream cheese (1/2 a block of Philadelphia)
1 cup plain Greek yogurt
1/2 cup sugar
2 teaspoons lemon juice
1 teaspoon vanilla
1/4 cup dark chocolate, for topping (optional)
1.Preheat the oven to 350 degrees Fahrenheit. Spray a mini or regular muffin tin with non-stick spray.
2.In a food processor, combine the quinoa, walnuts, dates and honey until it is combined and forms almost a dough. Place about 1 and 1/2 tbsp. of the dough into each muffin tin and flatten.
3. In a bowl, combine the softened cream cheese, Greek yogurt, sugar, lemon juice and vanilla. Spoon the cheesecake mixture into each crust.
4.Cook in the oven for 25 minutes. Once cooked, cool in the fridge for an hour or so. Take out of the fridge and drizzle melted chocolate over top.