From lightened-up cookies and almond bark to tempting fruit desserts, we’ve got a healthy, sweet finish for any meal. After all, we’re all about creating a sustainable lifestyle — which means “nice” cream every so often is A-OK.
1. Banana Berry “Nice” Cream
4 ripe bananas, chopped and frozen
4 cups (960 ml) frozen berries
1/2 cup (120 ml) almond milk, frozen into ice cubes
Add all ingredients to a food processor. Blend until smooth and creamy. Enjoy immediately.
Serves: 4 | Serving Size: 1 cup
Nutrition (per serving): Calories: 89; Total Fat: 0g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 30mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 13g; Protein: 1g
2. Simple Peach Crumble
2 cups (480 ml) peaches, sliced
1/4 cup (60 ml) flour
2 tablespoons (30 ml) honey
Dash of salt
1/4 cup (60 ml) butter
1/2 cup (120 ml) rolled oats
1/2 teaspoon (2.5 ml) cinnamon
Preheat oven to 350°F. Add peaches to a small baking dish or loaf pan. Mix flour, honey, butter, salt, cinnamon and oats in a bowl. Top the peaches with the crumble mixture, pressing down with a spoon. Bake until the crumble browns, about 30 minutes.
Serves: 4 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 181; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 31mg; Sodium: 106mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 15g; Protein: 2g
3. Dark Chocolate Cranberry Almond Bark
1/2 cup (120 ml) slivered almonds
2 ounces (57 grams) bittersweet chocolate, coarsely chopped
1/4 cup (60 ml) dried cranberries
1 teaspoon (5 ml) orange zest
Finishing salt (optional)
Line a small baking sheet with parchment paper. Add chocolate to a small microwave-safe bowl. Microwave in 30-second increments until chocolate melts. Stir in almonds, cranberries and zest. Spread mixture over parchment paper and refrigerate until chocolate is set.
Serves: 4 | Serving Size: 1 ounce
Nutrition (per serving): Calories: 185; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 12g; Protein: 4g
4. Light Soy-Berry Mousse
1 (12-ounce) package silken tofu
2 cups (480 ml) strawberries, sliced, divided
1/4 cup (60 ml) sugar
1/4 teaspoon (1.25 ml) vanilla extract
Chopped almonds or shaved chocolate (optional garnish)
Add tofu, sugar, vanilla extract and 1 1/2 cup strawberries into a food processor. Blend until smooth, about 30 seconds. Pour into four small glasses and chill for about an hour before serving. Use remaining 1/2 cup strawberries for garnish along with almonds and shaved chocolate, if using.
Serves: 4 | Serving size: 1 cup
Nutrition (per serving): Calories: 137; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrate: 21g; Dietary Fiber: 2g; Sugar: 16g; Protein: 10g
5. Oatmeal Thumbprint Cookies
2 large, ripe bananas, mashed
1 cup (240 ml) rolled oats
1/4 cup (60 ml) chopped walnuts
12 teaspoons (60 ml) low-sugar strawberry jam
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Mix bananas, rolled oats and walnuts together in a medium-sized bowl. Form the mixture into 12 balls and add to the baking sheet. Use your thumb to make a small depression at the center of each cookie. Add one teaspoon of jam to each cookie. Bake for 10–12 minutes.
Serves: 6 | Serving Size: 2 cookies
Nutrition (per serving): Calories: 105; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 0mg; Carbohydrate: 15g; Dietary Fiber: 2g; Sugar: 5g; Protein: 3g