Mallory Walters - 202 Yummy Healthy Dessert Recipes: A Yummy Healthy Dessert Cookbook You Won’t be Able to Put Down
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202 Yummy Healthy Dessert Recipes
(202 Yummy Healthy Dessert Recipes - Volume 1)
Mallory Walters
Copyright: Published in the United States by Mallory Walters/ MALLORY WALTERS
Published on September, 08 2020
All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronic, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher. Please do not participate in or encourage piracy of this material in any way. You must not circulate this book in any format. MALLORY WALTERS does not control or direct users actions and is not responsible for the information or content shared, harm and/or actions of the book readers.
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***
- 2 watermelons
- 1 (10.5 ounce) package fresh blueberries
- wooden skewers
- Cut watermelon to thick slices. Use a cookie cutter to cut out stars.
- On wooden skewer, skewer 15 blueberries and 1 watermelon star on the top. Repeat with leftover ingredients.
- Calories: 359 calories;
- Total Fat: 1.8
- Sodium: 12
- Total Carbohydrate: 90.4
- Cholesterol: 0
- Protein: 7.1
- 1 ripe avocado, peeled and pitted
- 4 very ripe bananas
- 1/4 cup unsweetened cocoa powder, plus more for garnish
- In a blender, put cocoa powder, bananas, and avocados and then puree until smooth.
- Transfer the pudding into the serving bowls and garnish with a drizzle of more cocoa powder.
- Refrigerate for at least 1 hour so that the texture and flavor can develop.
- Calories: 132 calories;
- Sodium: 4
- Total Carbohydrate: 22.8
- Cholesterol: 0
- Protein: 2.2
- Total Fat: 5.7
- 1 1/2 cups dates, pitted, divided
- 1/2 cup almonds, rinsed and dried in a paper towel
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1/4 cup salted peanuts, roughly chopped, or more to taste
- 1/4 cup dark chocolate chips
- Blend salt, vanilla extract, almonds and 1/2 cup dates till smooth in high-speed blender; put onto plate. Spread the almond mixture to a 4x6-in. square; put into freezer for 10 minutes till harden.
- Blend leftover 1 cup dates till smooth in the blender.
- Take almond mixture from the freezer; use oiled hands to evenly spread blended dates over. Sprinkle peanuts on fudge; with hands, gently push down till peanuts stick to the blended dates. Freeze in freezer for 15 minutes till bars are set.
- In microwave-safe glass/ceramic bowl, melt chocolate chips in 15-seconds intervals for 1-3 minutes, mixing after every melting.
- Take bars from freezer; use a sharp knife to cut to 5 pieces. Dip bars into melted chocolate; put onto plate to let cool till harden. Put into airtight container; keep refrigerated.
- Calories: 317 calories;
- Sodium: 94
- Total Carbohydrate: 50.3
- Cholesterol: 0
- Protein: 6.5
- Total Fat: 13.3
- 1/2 cup reduced-calorie margarine, melted
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups white sugar
- 1/2 cup skim milk
- 4 (15 ounce) cans sliced peaches packed in juice, drained and juice reserved
- Set an oven to preheat to 19 C (37 F).
- In the bottom of a 9x13-inch baking dish, pour the melted margarine, then put aside. Mix together the white sugar, baking powder and flour in a medium bowl. Mix the milk and 1 cup of the reserved liquid from the peaches, until it becomes smooth. Evenly pour the batter into the bottom of the dish on top of the margarine. Avoid stirring. Scoop the peaches on top of the batter.
- Let it bake in the preheated oven for 35-40 minutes or until the top becomes golden in color.
- Calories: 252 calories;
- Total Fat: 3.5
- Sodium: 157
- Total Carbohydrate: 53.8
- Cholesterol: 1
- Protein: 2.8
- 5 cups thinly sliced apples
- 1 cup white sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- In a big saucepan, mix together the sugar and apples. Combine, then allow to stand until the juice from the apples begin to release. Put it on medium-high heat and mix it often until the mixture boils. Let it boil hard for a minute and keep on mixing often.
- Combine the lemon juice, cinnamon and tapioca into the apples. Let it boil hard for another 1 minute and keep on mixing. Pack the mixture, a spoonful at a time, in a sterilized quart jar and make sure that there will be no air bubbles in the mixture. Close it securely with a sterilized lid.
- In the bottom of a big stock pot, put a rack and pour boiling water to fill it halfway. Use a holder to lower the jar carefully into the pot. If you will be processing more than 1 jar, place the jars with 2-inch spaces in between. If needed, pour in more boiling water until the water covers the tops of the jars by 2 inches. Let the water fully boil. Put on cover and process for half an hour.
- Take out the jars from the pot and put it on a wood or cloth-covered surface and place it a couple of inches apart, until it becomes cool. When it cools down, use your finger to press the top of every lid and make sure that it is tightly sealed (the lid doesn't move down or up at all). This can be kept for a maximum of 1 year.
- Calories: 145 calories;
- Sodium: 1
- Total Carbohydrate: 37.7
- Cholesterol: 0
- Protein: 0.2
- Total Fat: 0.1
- 2 (9 inch) pie shell
- 10 apple - peeled, cored and sliced
- 1/4 cup white sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Set the oven to 35 F (17 C) and start preheating.
- In a large pot, put the sliced apples, then sprinkle with nutmeg, cinnamon and sugar. Stir well then cook over low heat, stir often, until apples become tender but not mushy.
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