Saturday, September 21, 2013

Quick Sweet Finish {Recipe ReDux}

It's September 21 and that means time for a Recipe ReDux reveal!  This month the theme is No-Cook Dessert - often we want something sweet, but we want it quickly or we don't want to heat up the house.  One concept that you may have seen on-line is energy bites, like the ones I've made with athletes.  I like to include fruit in dessert, to enjoy natural sweetness and get in another serving for the day.  My husband will sometimes blend up a "thick smoothie" with lots of frozen berries, a bit of greek yogurt and a dash of milk.  This give us fibre and a bit of protein.  That was also the inspiration for this dessert.  I want our tastebuds to get used to natural sugars and flavours again.  I also like when you can prepare part of a meal/dessert the night before to save time on busy days.

The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you.  Dietitians taking part will share their recipes on the 21st of the month, so be sure to check back often for ideas on making both healthy and delicious food!

Frozen Chocolate Greek Yogurt
Serves 6

2 ripe bananas, mashed
1 1/2 cups plain greek yogurt
1 tsp almond extract
1/4 cup cocoa powder
1 1/2 cups fresh raspberries

Combine first four ingredients and transfer to silicone muffin pan or ice cube trays.  Freeze overnight (or 6-8 hours if preparing in the morning).  Remove from freezer and place in blender with fresh berries.  Blend until smooth consistency.  Garnish with a fresh raspberry and slivered almonds.  Serve immediately.
*You could also put in a popsicle mold and return to freezer.

Have a great weekend and whip up good nutrition in your kitchen!
Steph Langdon, RD
something nutrishus counselling & coaching