Posted by Anne
on Sep 21st, 2013 in Desserts
| 0 comments
Surprise! I never post on Saturdays, but today is the 21st, which means Recipe ReDux! This month’s theme is No Cook (AKA Super Quick) Desserts. Since the Recipe ReDux is sponsored by Registered Dietitians, and encourages mostly healthy recipes, I doubt they wanted to hear about my all time favorite no cook dessert:
Take one bag of Pepperidge Farm Brussels cookies. Pour one jar of Stonewall Kitchen Spiced Rum Butterscotch Sauce over cookies. Stir in one pint of Haagen Dazs Bananas Foster ice cream. Mush everything together and eat.
Stop judging me.
Actually, I have a terrible sweet tooth (really fangs), so I rarely have dessert around the house, except for when I’m testing a recipe for my blog. Oh, and holidays. And maybe apple season, because Mr. Craving loves apple pie. I’m one of those people who is never satisfied with just a taste. I won’t ever eat the entire cake, pie, or batch of cookies in one sitting, but I have been known to have some for breakfast, lunch, snack, dinner, and dessert until it’s all gone – never more than a day. So usually my dessert is one or two Calcium gummies. Nothing like the fear of OD-ing on calcium to help with portion control :).
Wow, now that that’s off my chest, let’s talk about my no cook dessert. I was inspired by Kelly at Just A Taste (she probably can have just a taste), who made Peach Frozen Yogurt in a food processor, in a matter of minutes. I kicked it up just a little bit by adding some fresh raspberries to the frozen peaches and Greek yogurt, and topping it with a quick raspberry sauce. Super quick, AND healthy – hopefully ReDux approved.
Peach Frozen Yogurt with Raspberry Sauce
- 1-12 oz container fresh raspberries - divided
- 1/4 cup raspberry jam (seedless if preferred)
- 2 Tbs sugar
- 1 Tbs + 1 tsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 Tbs water
- 1-16 oz package of frozen peaches, thawed for 15 minutes
- 2 Tbs agave nectar
- 1/2 cup plain nonfat Greek yogurt
Bring about 8 oz of the raspberries, jam, sugar, and 1 tsp of the lemon juice to a boil in a medium saucepan.
Reduce heat and simmer 2-3 minutes, or until raspberries begin to break down.
Stir in cornstarch/water mixture and return to a boil.
Remove from heat and let cool. If desired, mash some of the whole raspberries, and strain seeds.
Add peaches, agave nectar, yogurt and remaining 1 Tbs lemon juice to the bowl of a food processor. Process until smooth, about 5 minutes.
Add remaining 4 oz of raspberries, and pulse a few times to slightly break up berries.
Serve frozen yogurt immediately, topped with raspberry sauce.
Serving Size 3/4 cup
Servings Per Container 4
Amount Per Serving
Calories from Fat 0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrate 50g
Dietary Fiber 6g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition information includes sauce.
Raspberry sauce can be made in advance, and stored in a jar in the refrigerator.
Store any leftover frozen yogurt in an airtight container in the freezer. Let thaw about 15 minutes before eating.
Do you have any favorite quick dessert stories to