Banana Ice Cream with Roasted AlmondsIt’s as delicious as it sounds and the best part of it is, you don’t have to feel guilty eating it.  My 2 year old daughter devoured it, along with my husband.  The topping is from Gwyneth Paltrow’s book “It’s All Good” and it’s awesome even on its own.


4 very ripe bananas

1/2 cup unsweetened almond or coconut milk

2 Tbsp agave nectar or maple syrup



1/4 cup chopped roasted almonds

2 tsp maple syrup

pinch of coarse salt


1. Slice bananas into thin rounds and lay on a tray lined with parchment paper.  Place in the freezer until frozen.

2. Combine almonds with the maple syrup and a pinch of the coarse salt and set aside.

3.  Place the frozen banana slices, almond milk and agave nectar in a food processor and pulse until mixture is creamy.

4. Serve banana ice cream with roasted almonds and enjoy!







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For my chocoholics out there, I found another low calorie but rich tasting dessert from my new favorite Everyday Food Light Cookbook.  Each cheesecake has only 147 calories and 8 g of protein.  If you like, you can use cottage cheese in place of  ricotta cheese.  I warn you now, you will not be able to stop at just one.



2 cups nonfat ricotta cheese

2 large eggs

1 1/2 cups confectioners’ sugar

1/3 cup unsweetened cocoa powder

1 tablespoon all-purpose flour

1 1/2 teaspoon instant espresso powder

1 1/2 teaspoons pure vanilla extract

graham crackers, crushed



1. Preheat oven to 275 F.  Grease 12 muffin cups or line with paper liners.

2.  In a food processor, combine all ingredients except for graham crackers, and blend until smooth.

3.  Divide mixture among 12 muffin cups and sprinkle graham crackers on top.

4.  Bake for about 25-30 minutes, until fillings are set.  Transfer pan to a wire rack and cool completely, then refrigerate (in pan) for at least 2 hours.

5.   When ready to serve, invert cakes onto plate and peel off liners. Enjoy with a strong espresso!

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This chocolate mousse is delicious and so easy to make.  Did I mention it’s made with tofu? I recommend this recipe as a great gateway into the world of tofu.  If you make this for your friends or family I guarantee you they will not know that they are eating tofu.  It’s creamy, chocolaty and full of healthy protein.    I warn you in advance,  you may be tempted to eat the whole thing at once, although it’s healthy it still has calories.  Portion control is key here.

*You will need a blender for this recipe.


1  14-oz pkg silken tofu

2 cups semi-sweet chocolate chips

1/3 cup strong coffee or espresso

1 tsp vanilla extract

2 Tbsp honey or agave nectar (vegan version)

Makes 5-6 servings



1.  Melt chocolate and coffee in a double boiler.  Stir continuously.  Once the chocolate is melted, add vanilla.

2.  Drain tofu and place in blender.  Add chocolate mixture and honey, or agave, and blend until smooth.

3.  If the mixture is too thick you can add some soy or skim milk.

4. Pour into small ramekins and chill for at least 2 hrs.

5.  Before serving, dust with chocolate powder or sprinkle with chocolate shavings.




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Pistachio Ice creamKulfi is a milk-based ice cream which comes from South Asia. I’ve had it at many Indian restaurants and was intrigued to try it at home.  Normally Kulfi is made with 100%  milk and takes hours to reduce, I have a shortcut by using a mixture of evaporated milk and milk.  Although chocolate ice cream is my favorite, this ice cream is a close second.  Kulfi is just as delicious as regular ice cream but has the added benefit of being naturally lower in calories and fat since it’s made with milk, not cream and eggs.


You will need an ice-cream maker for this recipe.



1 can non-fat evaporated milk

2 cups 2% milk

1 cup sugar

1/4 cup pistachio powder ( you can grind pistachios in a coffee grinder)

1/4 cup pistachio, roughly chopped

pinch of cardamom



1.  Heat milk, evaporated milk and cardamom in a heavy-bottomed medium sized pan.  Bring to a boil, then reduce heat to simmer until reduced by two thirds. Stir continuously to prevent milk from sticking to sides and bottom of pan.

2.  Remove from heat and add sugar and pistachios.

3. Return to heat and simmer until sugar is dissolved.

4.  Place mixture in the refrigerator until cooled.

5.  Once cooled, follow directions of ice cream maker.





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This Chocolate Truffle Tart recipe is adapted from Tessa Kiros’s book Falling Cloudberries.  It’s almost flourless, very chocolaty, moist and decadent.  It’s so easy to whip up and is perfect for when you have guests coming.  You’ll even have spare time to clean the house or apartment.  I guarantee you they will love it and so will you. It’s a recipe you will make more than once.  Serve it with a strong espresso.



5 Tbsp butter

1/2 cup sugar

1 tsp instant coffee

3/4 cup semisweet chocolate chips

3 eggs, separated

1 tsp vanilla extract

1 1/2 Tbsp unbleached sifted all-purpose flour

1/3 cup finely ground almonds or hazelnuts


1.  Preheat oven to 350F.  Flour and butter an 8 inch spring-form cake pan.

2.  Melt butter in a small saucepan over low heat and add sugar, instant coffee and chocolate.  Stir until melted and combined. Remove from heat and pour into mixing bowl. Let cool for about 30 minutes.

3.  Add egg yolks and vanilla to chocolate mixture and blend with an electric mixer.  Add sifted flour and mix until combined. Lastly, fold in ground almonds.

4. With the electric mixer whip the egg whites until fluffy.  Fold whipped egg whites into chocolate mixture, one tablespoon at a time.

5.  Pour mixture into cake pan and bake for 35 minutes.  To test for doneness insert skewer into center of cake, it should come out clean.

6.  Let cool for at least 15 minutes before you remove from pan.  Dust chocolate powder or confectioners sugar over top.

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Two chocolate energy bars on plate

Carrying energy bars with you can help you eat healthier and save on money and time.  But bars can get expensive if you eat them all the time that’s why I came up with my own.  These bars are nutritious,  easy to make, and less expensive than store bought bars. They are rich in fiber, protein, healthy fats, vitamins and minerals. Add a fruit or a glass of skim milk and you have a healthy snack or small meal.

You need a food processor for this recipe.


1 cup quick-cooking oats

1/2 cup raw almonds

1/2 cup raw sunflower seeds

1/4 cup whole wheat flour

1/2 cup raisins

1/2 cup pitted dried dates

1/2 cup dried figs

1/2 cup nonfat dry milk

1/2 cup cocoa

1/4 cup maple syrup or agave nectar

2 large eggs

1/2 cup semi-sweet chocolate chips



1. Preheat oven to 350°F and spray a baking sheet with cooking spray.

2.  Place all ingredients, except the maple syrup, eggs and chocolate chips, into food processor and pulse until finely chopped.

3.  Add the maple syrup, eggs and chocolate chips and pulse until all ingredients are hydrated and form a paste.

4.  Place mixture onto baking sheet and spread evenly.  Spread until it’s  about 1/4 inch thick.  Bake for 15-20 minutes.  Cut into rectangles and let cool.  Wrap each bar in saran wrap or place in snack size ziploc bags.




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