Healthy Summer Desserts to Satisfy Your Sweet Tooth

You can satisfy your sweet tooth and be healthy at the same time.  You just need to think outside the box.

Summer is a time when we tend to throw caution to the wind and indulge our sugar cravings.  When the ice cream truck comes down the street daily, it can be hard to ignore. Or when you’re vacationing and all the sweet treats look so good, you just can’t help yourself.  But it doesn’t have to be this hard.  You can satisfy your sweet tooth and be healthy at the same time.  You just need to think outside the box a little bit.

  1. Frozen Blueberry Bites

    It doesn’t get much easier than this recipe – yogurt and blueberries and that’s it! Fresh blueberries work best for this recipe because they freeze into perfect bite-sized pieces. You could also use grapes, quartered strawberries, or virtually any bite-sized fruit. Dip each berry in your yogurt of choice (vanilla tastes best), using a toothpick to dip the berries in without a mess.Transfer the dipped berry to a parchment-lined baking sheet or plate, then pop them in the freezer! These don’t take long to freeze, just an hour or so. Once frozen solid, pop them off the parchment and store them in a freezer-safe container until ready to eat.
  2. Banana Peanut Butter Ice Cream

    Use up ripe bananas in this easy frozen dessert with almond milk, peanut butter, and cinnamon – a low-fat treat sure to satisfy your sweet tooth. Put four frozen bananas and 2 tablespoons almond milk into a blender. Blend together to create a smooth consistency. Add a tablespoon of peanut butter and a teaspoon of cinnamon, and blend again. Add more cinnamon to taste. Transfer to a freezer-proof container and freeze for 1 hour. Take out of the freezer and serve with grated chocolate and flaked almonds sprinkled on top.
  3. Ginger Glazed Grilled Honeydew Melon

    If you’ve never grilled fruit before, you’re in for a treat! In a small bowl combine ¼ cup peach preserves, 1 tablespoon lemon juice, 1 tablespoon finely chopped crystallized ginger, 2 teaspoons grated lemon zest, and 1/8 teaspoon ground cloves. Cut one medium honeydew melon into 2-inch cubes and thread onto skewers. Soak with half of the glaze. On a lightly oiled rack, grill honeydew, covered, over medium-high heat or broil 4 in. from the heat just until melon begins to soften and brown, 4-6 minutes, turning and basting frequently with remaining glaze.

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