Whenever I feel particularly overwhelmed by life’s curveballs I console myself by remembering that I am the mother of a young child who would happily choose fresh fruit over chocolate any day. (Hey, whatever helps you get through the day, right?) As a result, I tend to seek out dessert recipes, which feature fruit as a natural sweetener, versus ones that are dripping with chocolate, caramel or other artificial flavors.
The following sweet treats are among my daughter’s favorites:
EASY BANANA PUDDING
Ingredients:
1 bag Pepperidge Farm Chessman cookies
5 to 6 ripe bananas, sliced
2 cups milk
1 (5-ounce) box instant vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container Cool Whip
Directions:
Line the bottom of a 9 by 13 by 2-inch dish with cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well.
In another bowl, using a handheld electric mixer, blend the cream cheese and condensed milk together until smooth. Fold half the Cool Whip into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
Pour the mixture over the cookies and bananas and top with remaining Cool Whip.
Decorate the top with the extra crushed cookies.
Refrigerate until ready to serve.
HOMEMADE CHERRY GRANOLA BARS
Ingredients:
1/3 cup honey
1/4 cup butter, softened
3 egg whites
1 teaspoon cinnamon
1/2 teaspoon almond flavoring
3 cups low fat granola
1/2 cup almonds, coarsely chopped
3/4 cup dried cherries
Directions:
Preheat oven to 350 degrees.
Whisk together honey, butter, egg whites, cinnamon, and almond flavoring. Stir in granola, almonds and cherries.
Spoon granola mixture into 9-inch, well-greased square pan. Using a piece of wax paper, firmly press granola mixture in pan.
Bake 20 to 25 minutes or until lightly browned.
Remove pan from oven and place on a cooling rack. Cool completely before cutting into bars.
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