These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.
The great debate: Is it chocolate chip mint ice cream OR mint chocolate chip ice cream? Also, does it need to be green or is it okay being white? My family and I have discussed this in great lengths. We have different opinions, but one thing we can agree on is the love for the chocolate/mint combination.
Do you remember those Andes candies? Still, to this day, my mom put those in our Christmas stockings.
I repurposed the Oui yogurt glass containers for these perfectly portioned desserts. The secret ingredient that makes this silky and smooth vegan mousse – silken tofu!
Silken tofu is silkier than regular tofu, provides an incredibly delicate texture. That’s why it’s a natural fit in mousses and pies. Don’t worry, you would have no idea there is tofu in there. Tofu takes on the flavors of what else is in the recipe – in this case, chocolate mint!
I’m sure you knew that tofu is an excellent plant-based protein, but did you know tofu is also an excellent source of calcium? Calcium is not just found in dairy products, but also soy and dark leafy greens, which is important for bone health.
These perfectly portioned (vegan) Chocolate Mint Mousse desserts will satisfy your sweet tooth.
8 ounces dark chocolate, chopped
3 tablespoons maple syrup
1 teaspoon espresso powder
1 teaspoon mint extract
¼ teaspoon sea salt
2 cups (16 ounces) silken tofu (NOT soft tofu)
1 tablespoon water
Toppings: coconut whipped cream, shaved chocolate, mint leaves
Melt the chocolate over a double boiler, or in a microwave-safe bowl. Remove the bowl from the heat as soon as the chocolate has melted, being careful not to burn it. Stir in the maple syrup, espresso powder, mint extract, and salt.
In a blender, combine the silken tofu, water, and melted chocolate. Blend until thoroughly combined.
Divide equally between 4 ramekins or little jars. Cover and refrigerate for at least 2 hours.
Top with coconut whipped cream, shaved chocolate, and mint leaves if using.
For the (dairy free) coconut whipped cream:
Spread the holiday cheer by sharing this DIY Chex Party Mix.
“The best way to spread Christmas cheer is singing loud for all to hear” .. name that movie!
Another great way to spread Christmas cheer is sharing a fun little snack with those around you this holiday season.
General Mills kindly sent me a care package to create Chex party mix to spread the holiday cheer. Look how adorable this personalized wooden spoon is!
Last month, I had a wonderful opportunity to spend a couple days at the General Mills headquarters learning all about General Mills and the Bell Institute of health, nutrition, and food safety.
General Mills and the Bell Institute of health, nutrition, and food safety truly stand behind their mission statement – serving the world by making food people love.
When I was there I cooked in the Betty Crocker test kitchen and learned she is a famous woman who never existed. Guys… Betty Crocker is NOT a real person! My mind was blown. The recipe creations they come up with in that kitchen are delicious. I tried a pumpkin spice cheerio latte AND a cinnamon toast crunch latte when I was there. The cereal was actually blended in to the beverage. So creative!
We even saw the behind the scenes of GM’s food photography studio where they take all of their photography for their recipes and the images that appear on the box’s products.
It was interesting to learn that each General Mills brand has their own unique story. Wheat Chex have always been a staple in my pantry. I love the crunchy texture. I often add it to my homemade trail mix.
It’s always so common to do a cookie swap or gift candies during the holiday season, but sometimes it feels like a sugar overload. This year I am packaging up this savory snack mix to pass out this year. I always like making something to pass out to everyone.
If you are still looking for a sweet treat, Chex has got ya covered with a recipe for that too – Muddy Buddies. In my house, we call this “puppy chow”.
Thank you, Chex, General Mills, and the Bell Institute to help make the holiday season a little brighter and cheery for everyone!
1 cup garlic-flavored bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoon seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
In a large microwavable bowl, mix cereals, nuts, pretzels, and bagel chips; set aside. In a small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container. (OR Pre-heat oven to 250°. Put cereal and seasoning mixture into an ungreased roasting pan and bake for 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes.)
My favorite holiday is just a few days away! I love Thanksgiving because it’s all about friends, family, and FOOD!
I realized I have a ton of recipes that would be a good addition to a Thanksgiving menu. Turkey is pretty much a staple, but the sides are just as important. I get sad when I see a Thanksgiving spread of just beige/white foods. Bring on the colors! Bring on the flavors! All of these recipes contain ingredients or concepts of a traditional Thanksgiving recipe, but with a dietitian/chef twist.
Soups are a great way to start the Thanksgiving meal. Soups are an easy way to pack in nutrients and big bold flavors. This Butternut & Acorn Squash Soup has easily become one of my favorites. It’s creamy without any cream or dairy! How? Check out the recipe to find out.
The side dishes really make up the bulk of the Thanksgiving Day menu. Aim to create a very colorful spread. Different colors mean different nutrients. Think outside the traditional Thanksgiving menu and add new recipes to your holiday table.
Thanksgiving is my favorite holiday. Between the delicious food and spending time with friends and family who we are truly thankful for, it’s hard to beat. I’m sharing this Roasted Garlic Cauliflower Mashed Potatoes over on the Healthy Aperture blog today. Plus, I’m chatting about taking away the stress around holiday eating and ways to incorporate balance.
Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s lightened up! I absolutely love baking during this time of year. Many gifts I like to give come in the form of food. When I was younger, I used to help my mom bake mini quickbreads to give to our neighbors, teachers, mailman, etc. to spread the holiday cheer. They were always wrapped with a nice bow and a little note attached. Everyone likes a homemade treat to enjoy during the hectic holiday season. I’ve been playing around with using different types of flours in my baking recipes lately. I have not yet mastered understanding gluten free flours yet (I’m talking to you coconut flour – you dry crumbly mess!), but I am getting better with other whole grain flours.
Do you love baking as much as I do? I try to incorporate more whole grains vs. refined grains into my daily diet and during the holiday season, I do love baking, so why not add some whole grains here too!
White Whole Wheat Flour:
The look of this recipe may be deceiving when I tell you I used a whole wheat flour. Hmmm.. shouldn’t it be browner? Enter – White WholeWheat Flour. Sounds like a contradiction, right?
White wheat is a different type of wheat that has no major genes for bran color (unlike traditional “red” wheat which has one to three bran color genes). An easy way to think of it is as a sort of albino wheat. The bran of white wheat is not only lighter in color but it’s also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.
The term “white flour” has often been used to mean “refined flour,” so “whole white wheat flour” sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. – source, Oldways
White whole wheat flour is a whole grain and a much easier solution to add in whole grains into your favorite baking recipes without compromising appearance, taste, and texture.
I’ve noticed in baking white whole wheat flour is not as dense as a regular whole wheat flour, but more of the perfect balance in between of all-purpose flour and whole wheat flour.
The orange-cranberry combo is such a classic and always reminds me of the holiday season. While the holiday season may bring some indulgences with it, you still can make recipes taste indulgent with a healthy twist like this whole grain orange cranberry bread, by switching to whole grains, trimming back on sugar, and adding wholesome fruit.
Health Benefits of Cranberries:
Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits, including reducing the risk of heart disease. Plus, just one cup of fresh cranberries contain 5.1 grams of fiber, 94 mg of potassium, and over 20% of the Daily Value for vitamin C. Nutrition information provided by the Cranberry Institute.
I caught myself cutting off a piece here and there every time I walked through the kitchen. Get ready friends and family, this Whole Grain Orange Cranberry Bread is going to be delivered to you with a ribbon and a special note from me this holiday season!
Have your house smell like the holiday season when you bake this Whole Grain Orange Cranberry Bread. Bake loaves as holiday gifts that your friends and family will love and they won’t even know it’s lightened up!
2 cups white whole wheat flour
⅓ cup sugar
¼ tsp salt
2 tsp baking powder
½ tsp baking soda
2 oranges, juiced and zest (reserving 1 tbsp juice)
½ cup milk
2 tbsp plain Greek yogurt
1 tsp vanilla extract
1½ cups fresh cranberries, chopped
For the glaze:
1 tbsp reserved orange juice
1 tbsp powdered sugar, sifted
Preheat the oven to 375 degrees F. Spray a loaf pan with cooking spray, set aside.
In a medium bowl, sift together white whole wheat flour, sugar, salt, baking powder, and baking soda.
In a large bowl, with an electric mixer, beat together orange juice, milk, yogurt, eggs, and vanilla extract. Mix dry ingredients into wet ingredients slowly, until just combined. Fold in cranberries.
Bake in the oven for 35-40 minutes, until golden brown and a toothpick inserted in the center, comes out clean.
Let cool on a rack. Meanwhile whisk together the reserved orange juice and powdered sugar. Drizzle on top of the loaf. Slice and enjoy!
A perfectly portioned dessert, these Almond Pear Crisps take less than 15 minutes to make!
By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits & Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
My boyfriend and I created the term “hankering” when we were in the mood for something sweet. At first, it meant chocolate chip cookies, but now it has transformed into any type of dessert. He supports my sweet tooth cravings.
One of my absolute favorite kinds of desserts is fruit crisps. I love the soft sweet fruit under a sweet crunchy crumble.
When our hankering kicked in, having a can of Libby’s pear halves came in handy. Libby’s wide variety of shelf-stable, conveniently packed, nutritious and delicious fruit and vegetable products, help busy families get fast, wholesome meals on the table without sacrificing flavor or nutrition, but in our case dessert ready in under 15 minutes.
Keeping canned fruits and vegetables come in handy since they are shelf stable. They have saved dinner time and time again.
According to the Canned Food Alliance, from a nutrition and sensory standpoint, recipes prepared with canned ingredients and those prepared using cooked fresh and/or frozen ingredients rate comparable. Canned fruits and vegetables are packed at their peak of harvest, which means they are packed at their peak nutrient value.
These canned pears can even be paired with the trendiest ingredients – coconut milk. In 2016’s Google trends report, coconut milk was on the list of ingredient trends. Instead of topping these Almond Pear Crisps with ice cream, try making coconut whipped cream!
A recipe fail turned into recipe win! I was testing a batch of carrot cake muffins and they didn’t rise enough creating that perfect golden muffin top I was looking for. Instead of wasting the extra batter, I piped them into a donut pan. Voila! Carrot cake donuts! Pop on over to Rachael’s, Avocado a Day Nutrition’s blog, where I am sharing this Carrot Cake Donut recipe!
Did you make this recipe? Tag @rdeliciouskitchen on Instagram or send me a pic, I’d love to see!
With just five simple ingredients this Cranberry Relish will add a pop of color and a side dish full of nutrients that will be a great addition to the table at any holiday gathering. With Thanksgiving just a few days away, everyone is finalizing their Thanksgiving Day menu. Thanksgiving dinner is all about timing. What needs to be in/out the oven or stovetop. I am always a fan of the menu items that can be made ahead of time so you don’t have to worry about factoring that in the day of the festivities.
This recipe is inspired by one of my friend’s aunts recipe. (Hi Steph!) I was scrambling last week to get a menu together for my Thanksgiving cooking class at work. I’ve been teaching multiple Thanksgiving Day-themed cooking classes for work the past 3 years now. I get a lot of the same people attending the classes, so I didn’t want to repeat any previous recipes used in class.
I tend to catch up with family and friends on my way to and from work in the car. Whoever invented Bluetooth, thank you! I was chatting with Steph on my way home from work and I mentioned how I didn’t know what I was making yet for my class the next day. She was told me about her Aunt’s cranberry relish recipe that her family goes crazy for every year. What I really loved about it was it was only a few simple ingredients and everything goes right into a food processor. Plus, it is a recipe that can be made ahead of time. I did tweak the original recipe to make it healthier.
If you follow my Instagram, you know I hosted a Friendsgiving this past weekend. Even with my recipe tweaks, I got the full approval from all my friends how delicious this cranberry relish is!
Along with cranberries being a staple holiday ingredient, they are packed with great nutrition.
Research indicates that consumption of flavonoids in foods and beverages may decrease the risk of atherosclerosis. In vitro and in vivo experiments with flavonoids demonstrate that flavonoids are dietary antioxidants and inhibit LDL oxidation, inhibit platelet aggregation and adhesion, inhibit enzymes involved in lipid and lipoprotein metabolism that affect the immune response to oxidized LDL and their uptake by endothelial macrophages, may induce endothelium-dependent vassorelaxation, and may increase reverse cholesterol transport and decrease total and LDL cholesterol. Cranberries contain both hydroxycinnamic acids and flavonoids. The cranberry flavonoids belong to three groups: anthocyanins, flavonols, and proanthocyanidins, which make cranberries a great addition as part of a heart-healthy diet. Source: The Cranberry Insitute.
A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love. Disclosure: By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Welp, it’s official. The holiday season is here! If you didn’t know, I work as a Supermarket RD and the grocery store is on top of the holiday season craze. The second Halloween was over, those shelves cleared out to the clearance rack and the Thanksgiving/Christmas decorations and food items are filling the shelves to the brim.
Being a food blogger, I am ahead of the game too, testing recipes for the holiday season already. The holiday season is my favorite time of year! It’s all about family, friends, and FOOD! I know that nutrition is not everyone’s top concern during the holidays. While it’s okay to indulge a little on holidays, I still always want to add a nutrition punch to my flavorful recipe creations.
Did you know? Wild blueberries have a more intense flavor than regular blueberries. Wild Blueberry plants grow wild and are genetically diverse with thousands of interlocking plants spreading naturally across fields called barrens, giving Wild Blueberries their complex and delicious flavor with a mix of tart and sweet.
Make sure to stop over to the frozen section of the grocery store tour, because that is where you’ll find Wild Blueberries. Wild Blueberries are different from cultivated blueberries. For one, they are smaller than your regular blueberry and you can’t find them in the produce aisle. The Wild Blueberry crop (99% of it) is frozen. The little berries are individually quick frozen (IQF) at harvest locking in their nutrition and taste.
Since the Wild Blueberries are frozen when warmed it does create more moisture. Too much moisture will create a soggy pastry crust. A simple (and healthy hack) is to add chia seeds to help thicken the Wild Blueberry mixture. Yes, I know you’ll be excited to share these new Wild Blueberry facts at your holiday party. I’m sure you’ll have plenty of time because everyone will be huddled around this appetizer dish digging in for more.
A balance of savory and sweet, this Wild Blueberry & Rosemary Stuffed Baked Brie is a festive appetizer your guests will love.
1 cup frozen wild blueberries
3 tablespoons honey, divided
1 tablespoon rosemary, chopped
1 lemon, juiced and zested
1 tablespoon chia seeds
12-ounce wheel of brie
1 sheet puff pastry defrosted
1 egg, whisked
1/4 cup sliced almonds
In a small pot over low-medium heat, combine wild blueberries, honey, rosemary, lemon juice, lemon zest and chia seeds. Let simmer for about 10 minutes until mixture thickens. Let cool completely.
Preheat oven to 400 degrees F.
Roll the puff pastry into 12×12 inch square. Slice brie horizontally. Place of the brie, rind side down in the middle of the puff pastry. Add blueberry mixture evenly over brie. Place the other half of brie gently on top the blueberry mixture to cover.
Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it as the glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
Bake the brie at 400 degrees for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with remaining honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes. Remove from the oven. Top with the remaining wild blueberry mixture and garnish with rosemary. Serve warm.
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist. Did you know yesterday was National Pumpkin Day? October 26th is when all the pumpkin-obsessed individuals rejoice! Sorry, my recipe is belated. I was busy creating and enjoying this delicious, rich, and creamy No Bake Pumpkin Cheesecake Mousse. These mini desserts will be great to serve at a gathering or an upcoming holiday party. It’s that perfectly portioned treat and I bet no one will ever guess there is tofu in this dessert.
Yes, tofu. Silken tofu can be used to replace eggs or dairy to create a lighter dessert. Just be sure to grab silken tofu. Making regular tofu entails pressing the soy curds and separating them from the whey. For silken tofu, there is no separation or pressure exerted, and it’s often solidified right in the container. Silken tofu has a pudding-like quality. It’s very light in texture with a wonderful, creamy, rich and consistency. When my recipe tester (aka. my boyfriend) ate 3 of these in one day, I knew this recipe was a winner. I have a feeling this recipe is going to be requested much more often now.
Looking for that perfectly portioned dessert? This no-bake Pumpkin Cheesecake Mousse tastes rich and indulgent with a healthy twist.
6 honey graham crackers
4 oz. + 1 tablespoon vanilla Greek yogurt
1 cup pumpkin puree
4 oz. cream cheese
2 tablespoons sugar
2 tablespoons maple syrup
1/2 cup silken tofu
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
(optional) whipped topping
Coarsely crush graham crackers with a food processor. (Or in a large ziplock bag with a rolling pin). Mix in 1 tablespoon Greek yogurt until well combined. Distribute graham cracker crumbs evenly into 8 small mason jars.
In a food processor or blender, combine 4 oz. Greek yogurt, pumpkin puree, cream cheese, sugar, maple syrup, tofu, pumpkin pie spice, and vanilla extract. Blend until smooth.
Spoon pumpkin cheesecake mousse mixture into each jar over the graham cracker crust. Top with a dollop of whipped topping and a sprinkle of cinnamon, if desired. Cover and refrigerate pumpkin cheesecake mousse until ready to serve.
Keywords: dessert, pumpkin, mousse, cheesecake
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