Try these yummy desserts as a healthy addition to your summer barbeques!
Key Lime Pie
1 ½ cups almond meal or ground pecans
6 Tbsps organic butter, melted
2 packets Stevia or Xylitol
1 envelope unflavored gelatin
1 ½ cups of unsweetened vanilla almond milk
1 package cream cheese, softened
1/3 cup fresh lime juice
Stevia to taste
Crust: Preheat oven to 350 degrees. Combine all ingredients and firmly press into a pie plate. Bake for 15-20 minutes and cool.
Filling: Sprinkle gelatin over ½ cup milk in saucepan and let stand 2 to 3 minutes to soften. Stirring constantly, cook over low heat until gelatin is dissolved. In a small bowl, beat cream cheese until fluffy. Beat in remaining milk and gelatin mixture. Mix in lime juice and Stevia. Poor filling into cooled crust. Refrigerate pie for 2 hours or until set.
No Bake Cheesecake
1 ½ finely ground nuts (almond meal or hazelnut meal form a health food store)
3 Tbsps butter cut into chunks
1 packet Stevia or another substitute
1 ½ block organic cream cheese, softened
1 cup plain yogurt
3 Tbsps vanilla
Juice of two large lemons
Crust: Preheat oven to 350 degrees. Combine all ingredients, press into a pie plate firmly. Bake for 5-10 minutes until lightly browned. Allow to cool.
Filling: Combine all ingredients in a large bowl, mix on high speed until smooth. Adjust the lemon juice to desired level of tartness. Pour over cooled crust. Refrigerate for several hours. Garnish with fresh strawberries or blueberries. (You can use the filling as a fruit dip. Just add a little more yogurt for a softer consistency.)
2 cups of almond flour/meal
½ tsp Celtic sea salt
1 tsp cinnamon
½ tsp ground nutmeg
½ cup grape seed oil
¼ cup agave nectar
1 Tbsp of vanilla extract
5 medium granny smith apples, peeled, sliced and chopped into 1 inch pieces
Preheat oven to 350 degrees. In a large mixing bowl combine the almond flour, salt, cinnamon and nutmeg and set aside. In a small mixing bowl combine grapeseed oil, agave nectar and vanilla extract and pour into dry ingredients. Mix well. Place apples in an 8” x 8” glass baking dish and sprinkle mixed ingredients over apples. Cover with foil and bake for 50 minutes or until apples are soft. Remove foil and bake for an additional 10 minutes to brown the top. Serve warm.
Sweet Coconut Ice Cream
1 cup light coconut milk,
¾ cup Xylitol or sweetener of choice
2 cups organic heavy cream
1 tsp almond extract
1 tsp vanilla extract
1 cup unsweetened shredded coconut
Whisk coconut milk and FEM Sweet together until dissolved. Add heavy cream and almond and vanilla extracts whisk together and add to ice cream maker. Follow the ice cream maker’s instructions until completed. Stir in coconut flakes and enjoy.