Desserts Archives - Page 21 of 27

Banana Split Pop (GF, DF Option)

Celebrate SUMMER BREAK with a delicious and nutritious ice pop certain to keep the ice cream man at bay!

A favorite of kids of all ages, this wholesome pop truly tastes like a banana split! It takes a little extra time to make it, but after just one bite, you’ll know why it’s totally worth it! What a fun and healthy way to enjoy summertime with your kiddos!

Looking for even more fabulous frozen treats your family will love?
Be sure to check out out my “Top 10 Ice Pop Making Secrets of Success“ and just a friendly reminder that you can always download a FREE copy of my Healthy Ice Pops & Frozen Treats eBook, simply by becoming a subscriber to The Nourishing Home.

P.S. Wondering about the adorable pop molds? They’re called Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

Banana Split Pop (GF, DF Option)

Yield: 6 three-ounce size pops

Banana Split Pop (GF, DF Option)

Ingredients

Layer One: Strawberry Topping

5 fresh ripe organic strawberries
2 tbsp 100% pure organic apple juice
1 tsp raw honey (or pure maple syrup)

Layer Two: Banana Cream Center

12 one-inch thick slices of fresh ripe banana
1/3 cup, plus 1 tbsp organic plain whole milk yogurt (or coconut cream)
2 tsp pure maple syrup
1/4 tsp pure vanilla extract

Layer Three: Pineapple Delight Base

1 cup fresh pineapple chunks
3 tbsp 100% pure pineapple juice
1 tsp raw honey (or pure maple syrup)

Instructions

Layer One: Strawberry Topping

Remove stems from strawberries and cut in half. Place the strawberries, apple juice and honey into your blender or VitaMix and blend until thoroughly combined. Pour an even amount of the "strawberry topping" into six 3-ounce pop molds. Place in freezer until frozen. Then, once frozen, you're ready to make your next layer "banana cream center."

Layer Two: Banana Cream Center

Place all ingredients into your blender or VitaMix and blend until thoroughly combined. Then, remove your pop molds from the freezer (making sure that the first layer is completely frozen). Pour an even amount of the "banana cream center" into the pop molds, making sure to leave at least an 2 -1/2 inches of space from the top of the mold for the final layer to be added. Cover each individual pop mold with a small piece of foil. Use a knife to make a slit in the center of the foil and carefully place a popsicle stick into the mold in the center of the pop. Place in freezer until frozen. Then, once frozen, you're ready to make your final layer "pineapple delight base."

Layer Three: Pineapple Delight Base

Place all ingredients into your blender or VitaMix and blend until thoroughly combined. Then, remove your pop molds from the freezer (making sure that the first two layers are completely frozen). Remove the foil covers from the pop mold and pour an even amount of the "pineapple delight base" layer into the pop molds, making sure to leave at least a half-inch of space at top for expansion that occurs during freezing. No need to recover the pops. Place in freezer until frozen. When ready to serve, run the pop mold under warm water for a few seconds to loosen before removing the mold. Enjoy! You've worked hard for this healthy treat!

Notes

Be sure to get your copy of my free e-book, “Healthy Ice Pops & Frozen Treats.” It’s my special gift to subscribers of The Nourishing Home!

The adorable pop molds used in this recipe are Tovolo Star Ice Pop Molds. They come in a set of six and are super durable and fun!

https://thenourishinghome.com/2012/06/banana-split-pop-gf/

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Little Lemon Custard Cups (GF)

By Kelly · 23 Comments

These creamy little lemon custards are like a drop of delicious sunshine in a cup – the perfect way to end a meal on a sweet note without feeling like you’ve overindulged.

Layering the ingredients in 4oz wide-mouth mason jars tied with pieces of dainty gingham ribbon add to the charm of this delightful dessert. It also makes it the perfect showpiece for summertime brunches, bridal and baby showers, or other fun occasions!

Little Lemon Custard Cups (GF)

Yield: approx. 8 half-cup servings

Little Lemon Custard Cups (GF)

Ingredients

6 large egg yolks, room temperature (pastured eggs are best)
1/2 cup pure honey (I prefer sage honey due to its mild flavor)
1/3 cup fresh-squeezed lemon juice (about 2 Meyer lemons)
2 tbsp filtered water
1 tsp lemon zest
1/4 tsp pure vanilla extract
1/2 cup butter, cold, cut into pieces
2 cups fresh whipped cream
Your favorite fresh organic berries (raspberries are especially delicious with lemon!)

Instructions

In a double boiler, or in a heat-safe glass bowl resting above a pot of gently simmering (not boiling) water, whisk together the egg yolks, honey, lemon juice, water, lemon zest and vanilla until well blended.
Slowly add the butter, 2-3 pieces at a time, while constantly whisking. Add more pieces as the previous ones melt.
After all of the butter pieces are melted and incorporated, cook for an additional 15-18 minutes, stirring just occasionally, until it thickens like a thin pudding. Then, place the lemon curd in the refrigerator to cool completely (about 2-3 hours). (Please note: You can make the lemon curd one day in advance for easier final prep.)
Once lemon curd is chilled, use a large rubber spatula to gentle fold in 1 3/4 cups of fresh whipped cream to create a creamy lemon custard. Reserve the remaining 1/4 cup of whipped cream for garnish.
There are two fun options for serving: Either layer the bottom of 4oz serving cups (or ramekins) with fresh berries and top with the lemon custard, followed by a dollop of fresh whipped cream ...
Or create beautiful little lemon berry trifles by layering the ingredients in 4oz wide-mouth mason jars tied with pieces of dainty gingham ribbon. Absolutely delightful!

https://thenourishinghome.com/2012/06/lemon-berry-custard-cups/

P.S. If you’re on Pinterest, I’d love to be pin-pals with you! It’s so much fun sharing healthy delicious recipes! Blessings, Kelly

This recipe was shared at: Homestead Barn Hop, Make Your Own Monday, Better Mom Mondays, Monday Mania, Made from Scratch Mondays, I Gotta Try That, Modest Mondays, Welcome Home Mondays, Fat Tuesdays, Titus 2sdays, Titus Tuesdays Link-Up, Domestically Divine, Living Well Wednesdays, Allergy-Free Wednesdays, Gluten-Free Wednesdays, Homemaking Link-Up, Creative at Home Wednesdays,

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Lemondrop Cupcakes with Creamy Lemon Frosting (GF)

By Kelly · 59 Comments

I wish you could reach right through your screen and grab one of these delightful lemony cupcakes. Their sweet, tangy flavor is reminiscent of lemondrop candies, except these are good for you!

These sweet little cupcakes are made with nutritious coconut flour, which yields a light, moist baked good. Top them with my simple Creamy Lemon Frosting and you’ve got a delicious little bite-sized treat perfect for any celebration!

And speaking of celebrations … these little cuties also make a great patriotic dessert for Memorial Day, July 4th or any day you’re feeling patriotic. Check out my Red, White & Blueberry Cupcakes special guest post for details.

Lemondrop Cupcakes with Creamy Lemon Frosting (GF)

Yield: 24 mini-cupcakes

Lemondrop Cupcakes with Creamy Lemon Frosting (GF)

Ingredients

1/2 cup organic coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup pure honey (I prefer sage honey due to its mild flavor)
1/4 cup butter, melted (or coconut oil)
4 large eggs
3 tbsp fresh-squeezed lemon juice (about 2 lemons)
1 tbsp, plus 1 tsp fresh organic lemon zest

Instructions

Preheat oven to 350 degrees. Zest lemons first, then juice them; set aside. (Save one teaspoon of zest for frosting.)
In a small bowl, combine coconut flour, baking soda and salt.
In a large bowl, use an electric mixer on low speed to beat together the honey and melted butter until creamy. Then, beat in eggs, lemon juice and zest until well combined.
Add the dry ingredients to the wet, blending until batter is smooth and fluffy. (Using an electric hand mixer, or stand mixer, to whip up a fluffy batter is key to making the texture of these cupcakes light and moist.)
Spoon batter into a 24-cup mini-muffin tin lined with mini-muffin baking cups, making sure not to overfill the cups.
Bake approximately 10-12 minutes, until toothpick inserted in center comes out clean. (These mini-cupcakes will not brown, unless over-baked.)
Allow cupcakes to cool completely. Top with Creamy Lemon Frosting, if desired.

Notes

If you prefer to make regular-sized cupcakes, this batter will yield about 8 cupcakes. Simply follow steps listed above, and extend the bake time to approximately 15 minutes, until toothpick inserted in center comes out clean.

(Please note: Baking regular-sized cupcakes will result in slightly over-browned bottoms. To help reduce this a bit, may want to double-line the muffin tins with two paper-liners per muffin cup.)

https://thenourishinghome.com/2012/06/lemondrop-cupcakes-with-creamy-lemon-frosting-gf/

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