Single Serve Blueberry Peach Crisp

For the Filling:

 2 Fresh Peaches, sliced

1 Cup Fresh Blueberries

2 Tablespoons Pure Maple Syrup (can substitute agave)

 ½ Teaspoon Cinnamon

 

For the Topping:

 ½ Cup Almond Flour

¼ Cup Shredded Coconut

½ Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

 1 Tablespoon Maple Syrup (can substitute agave)

 1 Tablespoon Coconut Oil

Preheat oven to 350 degrees. Combine ingredients for the filling and toss. Divide between 4 ramekins evenly and set aside.  Then, in a separate bowl, combine the ingredients for the topping until their is no liquid and the mixture is crumbly.  Spread evenly over 4 ramekins.  Put in oven and bake for 25 minutes or until tops are golden brown.  Top with homemade banana ice cream! (See recipe on blog). Makes 4 servings.
[Per Serving: 90 calories, 8g carbs, 7g fat, 2g protein, 6g sugar]

 

Fruit Pizza

1 cup almond flour

1 cup coconut flour

⅔ cup coconut oil

2 cups 0% plain Greek yogurt

½ cup agave (optional!)

1 cup berries

ice cold water

 

Preheat the oven to 350 degrees. Combine the almond flour, coconut flour and coconut oil in the food processor. Gradually pour in the ice cold water until the dough cleans the sides of the bowl and forms a ball. Transfer the dough to a spring form pan (or pie dish) lightly greased with nonstick cooking spray. Gently press to the bottom of the pan. Bake for 20 minutes, then set aside to cool completely. Prepare the “frosting” by combining the Greek yogurt and agave until smooth. Refrigerate until ready to use. Make the pizza by pouring the yogurt frosting over the crust, then top with the fresh berries. Makes 16 slices [Per serving: 200 calories, 15g fat, 13g carbs, 3g fiber, 8g sugar, 6g protein].

 

Slender S'Mores

1 apple, sliced into discs

5 tablespoons mini marshmallows

5 tablespoons Justin's Chocolate Hazelnut butter

 

Set the oven to a broil. Lay sliced apple discs (around 10 slices) flat on a foil-lined baking sheet. Top half of the slices with 1 tablespoon of mini marshmallows. Place baking sheet in the oven and roast for 3-4 minutes, until the marshmallows are toasted and golden brown. Remove from the oven. Spread 1 tablespoon of hazelnut butter on each of the remaining slices. Make the s'more by putting one slice of the marshmallow-topped apple together with the hazelnut butter-topped apple. Makes 5 s'mores.

 

Strawberries & Creme

1/2 cup low-fat or skim ricotta cheese

1/2 cup plain Chobani yogurt

2 packets stevia

1 teaspoon agave 

1/2 teaspoon orange rind, grated

1/2 teaspoon vanilla extract

2 cups strawberries, quartered

 

Combine ricotta, yogurt, stevia, agave, orange rind, and vanilla with a blender or hand mixer. Put mixture in a bowl, then cover and chill for at least one hour. Once ready, serve with strawberries.

 

CHOCOLATE COVERED STRAWBERRIES

6 strawberries

2 tablespoons Justin's Chocolate Hazelnut Butter

Heat the hazelnut butter in the microwave for 1 minute until melted. Drizzle over the strawberries. Makes 2 servings [Per 3 strawberries: 100 calories, 7g fat, 9g carbs, 2g fiber, 6g sugar, 2g protein].

 

STRAWBERRY SHORTCAKE PARFAIT

½ cup low fat cottage cheese

1 packet Truvia

¼ teaspoon vanilla extract

2 tablespoons oats

4 strawberries, sliced

1 tablespoon walnuts, chopped

 

Blend cottage cheese, Truvia and vanilla in a food processor until creamy. Layer with the oats, strawberries and walnuts. Serves 1 [per serving: 192 calories, 5g fat, 16g carbs, 2g fiber, 7g sugar, 15g protein].