Course: Dessert

Italian Ice Recipe

Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Italian Ice Recipe
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Get ready for the easiest dessert recipe ever! Swap out the strawberries for any fruit you want. Some of our favorites? Pineapple, lemon, mango, blueberry, orange, lime, pomegranate or peach -- you can't go wrong!
Servings Prep Time Skill Level
4people 5minutes
Servings Prep Time
4people 5minutes
Passive Time
3hours
Ingredients
Ingredients
Instructions
  1. Blend the fruit, sugar, honey and lemon juice with 2 cups of ice in a food processor or blender until chunky. Add the last cup of ice and blend until completely smooth.
  2. Pour the mixture into a shallow baking dish and freeze for 30 minutes. Scrape the ice with a fork until slushy, then freeze again until firm, about 2 1/2 more hours.
  3. Once your mixture is firm, scoop out the ice into paper cups and serve!
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Lemon Olive Oil Cake

Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Lemon Olive Oil Cake
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This recipe infuses all things that remind you of Italy, lemons, olive oil and deliciousness. Light and moist, this cake is easy enough for a casual week night dinner, but impressive enough for a Sunday lunch with your family and friends.
Servings Prep Time Cook Time
4mini loafs 10minutes 40minutes
Servings Prep Time
4mini loafs 10minutes
Cook Time
40minutes
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Prepare your cake pan - we used four disposable mini loaf pans but you can use a muffin pan, loaf pan or bundt pans - by brushing it with melted butter and lightly dusting it with flour. Make sure to shake out the excess.
  2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil and milk. Pulse until it turns into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
  3. Whisky 1 cup of flour, the baking powder and salt in a small bowl. Add to the blender in 2 batches, pulsing until combined. Stop to scrap the sides of the blender as needed.
  4. Pour the batter into the prepared pan or pans. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touch. This should be about 25 - 30 minutes for separate loaf or bundt pans or 20 - 25 minutes for a muffin pan.
  5. Once you remove them from the oven, let them cool for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack. Quickly flip over and let cool for 30 minutes. Meanwhile, prepare the glaze by whisking confectioner's sugar, lemon juice and butter until smooth, adding more lemon juice if the mixture is too thick. Drizzle over the warm cakes and serve!
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Festive & Sugar-free Protein Pancakes

The holiday season is known for its eat-fest of cookies, pies, fudges, sweets and different kinds of heavy desserts, with loads of sugars and fatty creams…

Unfortunately there are too few delicious and healthy Christmas recipes…

Yes, they taste may amazing, but the sad truth is that none of them are really healthy, clean or natural.
Then I thought to myself, “what if I make a recipe that will save Christmas?“.

A recipe that looks like, feels like and tastes like Christmas, but healthy and clean, prepared without grain flour or sugar.

Well that’s a big challenge, but I’m up for it. Because fit girls deserve to get their creamy and tasty sweet treats too.

Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays.

So I decided to step up this year and take the mixer in my own hands!

I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!

LET THE HOLIDAYS BEGIN! 🙂

Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Servings Prep Time Cook Time
2 people 15 minutes 30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Ingredients
Instructions
  1. Blend the raspberries into a puree (don't worry about the seeds)
  2. Add the rest of the ingredients into a blender: the banana, egg, egg whites, coconut flour and the olive oil. Blend them until you make sure they've transformed into a homogeneous mixture It should be thick, but pour-able
  3. Heat a frying pan on medium temperature You should cook every pancake for about 2 minutes on each side, or until they turn golden brown. When the pancake starts getting bubbles, you’ll know that it’s time to flip it.
  4. Separate the coconut milk form the coconut water
  5. Pour the milk in a mixing bowl. Prepare the mixer and start mixing it on medium speed. After a minute, start adding the protein powder one tablespoon at a time, without stopping the mixer. After you finish pouring the protein powder, mix for another minute.
  6. Crease the whipped cream onto each pancake, arranging them one on top of the other.
  7. Mix the 3 ingredients, cocoa, honey and water, in a small bowl, with a tablespoon. Mix them until you get a homogeneous mixture. The dressing should be creamy and thick, but pour-able.
  8. Splash the dressing over your 7-story cake with the help of a tablespoon. To make a nice finish, add a tablespoon of whipped cream on top of the pancakes and a few fresh raspberries. And pour few tbsp of the raspberry puree.
Recipe Notes

This recipe can be found at Fit Girl's Diary.

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Buttermilk Pie

buttermilk pie
Buttermilk Pie
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Buttermilk Pie
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time Cook Time
1pie 5minutes 1hour
Servings Prep Time
1pie 5minutes
Cook Time
1hour
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Add all other ingredients and stir well.
  4. Pour into unbaked pie shell and bake for 1 hour. Let sit for at least 30 minutes before serving.
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Persimmon Cranberry Crisp

Persimmon Cranberry Crisp
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
Persimmon Cranberry Crisp
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
Servings Prep Time Cook Time
8people 15minutes 50-60minutes
Servings Prep Time
8people 15minutes
Cook Time
50-60minutes
Ingredients
Ingredients
Instructions
  1. Position a rack in the center of the oven and preheat to 375º. Have ready a solid 10″ tart pan or single serving ramekins poised atop a rimmed baking sheet (to catch any wayward juices as the crisp bakes).
  2. In a large bowl, toss together the sliced persimmons, cranberries, sugar, lemon zest and juice, ginger and salt. Sprinkle the cornstarch over and fold until well-combined. Set aside.
  3. To make the topping, in a medium bowl, stir together the flour, oats, brown sugar, salt, ginger and cinnamon. Work the butter in with your fingertips or a pastry blender until the butter is blended in and the mixture begins to clump together.
  4. Scrape the fruit and juices into the tart or ramekins and spread evenly. Sprinkle the topping lightly over the top, squeezing it into almond-sized clumps. Don’t pack it down. Sprinkle a few pinches of flaky salt, and a teaspoon of coarse sugar, over the top of the crumble.
  5. Bake the crisp until the top is evenly golden and the fruit juices are bubbling thickly, 50-60 minutes. Let cool slightly, then serve warm, preferably with ice cream of some sort.
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Millionaire’s Pie

Millionaire's Pie
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Millionaire's pie is one recipe that will have the kids and the adults at your table happy as can be. This family recipe comes from Arizona, where many Thanksgiving days temperatures can be in the 80's and a nice cool dessert is welcomed. Filled with many things you love, this pie is reminiscent of a sundae, filled with cool whip, pecans, maraschino cherries and pineapple. The best part, it takes five minutes to whip up, let it chill in the freezer and voila, you're good to go.
Millionaire's Pie
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Millionaire's pie is one recipe that will have the kids and the adults at your table happy as can be. This family recipe comes from Arizona, where many Thanksgiving days temperatures can be in the 80's and a nice cool dessert is welcomed. Filled with many things you love, this pie is reminiscent of a sundae, filled with cool whip, pecans, maraschino cherries and pineapple. The best part, it takes five minutes to whip up, let it chill in the freezer and voila, you're good to go.
Servings Prep Time
8people 5 minutes
Servings Prep Time
8people 5 minutes
Ingredients
Ingredients
Instructions
  1. Place graham cracker pie crust in the freezer for 15 minutes.
  2. In a medium bowl, mix together drained crushed pineapple, sweetened condensed milk, cherries, pecans, lemon juice and cherry juice.
  3. Fold in half the container of Cool Whip. Spoon batter into graham cracker crust and refrigerate for 2 hours.
  4. Serve with extra Cool Whip and garnish with cherries.
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Indian Corn Pudding

Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Indian Corn Pudding
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Not many people have ever heard of Indian Corn Pudding before, but if you're from New England or more specifically Rhode Island, there's a good chance you've stumbled upon it at grandma's house. This dessert dates back to the very first Thanksgiving with the mix of Puritan and Native American cultures. The Puritan's from England brought their love of puddings and mixed with the Native American's ground-corn puddings, Indian Corn Pudding was born. This savory treat is perfect with a dollop of whipped cream or vanilla ice cream and is best enjoyed warmed.
Servings Prep Time Cook Time
8people 15minutes 1 1/2hours
Servings Prep Time
8people 15minutes
Cook Time
1 1/2hours
Ingredients
Ingredients
Instructions
  1. Heat oven to 350 degrees Fahrenheit and butter a 2-quart baking dish. In a large pot, warm milk over medium-high heat until hot but not boiling. Whisk in cornmeal, stirring constantly, until it bubbles. Then reduce the heat to medium-low.
  2. Stir in molasses, and whisk, cooking for 2 more minutes. Crack eggs into a medium bowl and lightly beat. Very slowly add 1/2 cup of hot cornmeal mixture to the eggs, whisking constantly. Pour tempered egg mixture into the pot, whisking constantly to keep the eggs from scrambling. Cook for 3 more minutes, then remove from the heat.
  3. Stir in vanilla, raisins, sugar and ginger. Pour mixture into prepared pan, then place in a larger baking dish or roasting pan. Transfer to the oven and carefully pour hot water into the larger dish until it comes halfway up the sides of the smaller baking dish.
  4. Bake until pudding has set, but still jiggles slightly in the center, for 45 minutes to 1 hour. Serve warm, topped with whipped cream or ice cream.
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