As a society we are addicted to sweets. We know they aren’t great for us, we know we should really avoid them, but its part of the culture. In this article I’m definitely not saying dessert is healthy, but I do have a few tasty options that are much better for you. On top of all that, all of the recipes are quick and easy.
You can’t go anywhere without seeing a frozen yogurt place. It’s all the rage these days. And of course it’s typically advertised as a healthy dessert. I think we can both agree that sugar filled yogurt with sugary toppings isn’t exactly “healthy.” Not to mention the price point isn’t so great either. Well if you have a food processor or blender at home, you can actually make some really great frozen yogurt. Perhaps it isn’t a traditional method, but I can assure you, no one will care. All you need is a vanilla yogurt. Any kind works. I like coconut milk yogurt because of lactose reasons, but you could do whatever you like. Add some frozen fruit and a squeeze of fresh lemon juice (if you have it!). I also like to add a splash of almond extract. Blend together until smooth and you won’t believe the creamy goodness!
The next dessert on the docket is also fruit based but quite opposite in temperature. A fruit cobbler is a great way to get sweet, comforting dessert without a lot of refined or processed sugars. Start with a frozen or fresh fruit. Toss with a tablespoon or two of flour or cornstarch mixed with a tablespoon or two of sugar. You know how much sugar your fruit needs. Next make a crumb topping by mixing 2-3 tablespoons of soft butter, with a tablespoon of flour, 1 tablespoon of quick rolled oats, some chopped pecans and maybe a bit of brown sugar and cinnamon. The crumb topping should be in pea-sized chunks. Sprinkle the topping on the fruit and bake at 350 degrees until golden brown and bubbly. I like to bake mine during dinner so it’s ready to go when we’re all done eating.
Another great quick dessert is a pudding. You could make a bread pudding with old, stale bread, or perhaps a yummy chocolate pudding. Tapioca pudding is also a really nice, comfort food as well. The great thing about a pudding is that it can be served hot or cold, with or without fruit, in many different flavors, all relatively quickly. There are so many good pudding recipes out there to choose from. Just make sure its homemade, simple, and in a flavor everyone will enjoy. There’s nothing better that a nice, warm pudding and a dollop of fresh whip cream.
Hopefully you have a few more ideas for some quick, relatively healthy desserts. Just keep in mind that anytime you can make something yourself, without a processed, boxed mix you have a win for your health. Keep up the good work and take a few moments here and there to enjoy some dessert. Happy eating!
If you’re not already familiar with pizzelle they’re a delicious treat that are simple to make, requiring nothing more than a few basic ingredients. Typically pizzelle are round and flat and come embossed with a distinctive snowflake pattern. They originate from Italy and are traditionally flavored with anise (although today they come in many different flavors).
I won’t bother listing a pizzelle recipe here since there are already so many published online. A quick search should give you a basic recipe in no time. But what I will do is list my own personal ‘success list’ for making, what I consider, the perfect pizzelle. After all you can’t beat a bit of home cooking and pizzelle are a great place for beginners to start because of their simplicity.
One of the most basic things that catches most people out (myself included) is simply using your pizzelle maker correctly. You need to make sure it is fully heated. So before you even begin making your pizzelle batter, switch your maker on and allow it to heat fully. If you don’t you’re going to end up with a sticky mess that runs out of the mold when you close it. And it’s a real bugger to clean off.
Speaky of sticky messes I’d recommend putting a non-stick spray or lightly rubbing a small amount of vegetable oil into your pizzelle maker before using it to help season it – especially if its new. Do this even if your maker states its non stick because my pizzelle still sometimes stick in my non-stick maker – go figure!
Also play around with your temperature controller if your maker has one. I like my pizzelle a light golden brown. But you may prefer yours a darker golden color. Your temperature controller will allow you to do this. So make a few batches varying different times and temperatures and you’ll come up with a combination that makes your perfect pizzelle. My maker doesn’t have a temperature control, which I think would be handy, but I know that one minute is the ‘optimum’ time for me. (If you’re in the market for a pizzelle maker I picked my one up at this site).
You could also get a few forms for your baked pizzelle. You see, when pizzelle are warm, they can be shaped around a mold to make cones or cylinders which harden when they set. To form something like a sugar cone. You can then fill them with ice cream or custard and cr�me – whatever you want really. I like this because I do prefer my pizzelle warm and fresh – actually when I’m making anything I always prefer it fresh from the oven. So this is a good way to make some really nice stuff to snack on later – that’s just as delectable as the fresh pizzelle.
Well, there you have it. My round up of tips for making a decent pizzelle. The tips sound basic, and I suppose they are, but it is so surprising just how easy you forget the basics when you’re making something new so it’s handy to have a little crib sheet to guide you through