dessert recipe Archives - Amazing Health Advances

Stone Fruit Bowls Recipe

The AHA! Team — Fri, 01 Aug 2025 05:44:29 +0000

Recipe via Nutrition Facts – Stone Fruit Bowls Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook A drupe, more commonly known as stone fruit, is so named because it contains a stone (or a pit) inside. Many popular stone fruits, such as cherries, plums, peaches, nectarines, mangos, and dates, are in season in late summer. COURSE: Breakfast, Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢ 3 tbsp ground chia seeds ▢ 1.5 cups fresh or thawed frozen diced mango ▢ 1 tsp fresh lemon juice ▢ 2 pitted soft dates, soaked for 10 minutes in hot water and then drained ▢ 3 ripe apricots, pitted and quartered ▢ 3 ripe plums, pitted and cut into 1-inch pieces ▢ 2 ripe peaches or nectarines, pitted and cut into 1-inch pieces ▢ 2 cups pitted cherries Instructions In a small bowl, combine the chia seeds and 1/4 cup water and mix well. Set aside for 10 minutes to thicken. In a food processor or a blender, combine the mango, lemon juice, dates, and the chia mixture and process until smooth. Divide equally among four small glass dessert bowls. Cover and refrigerate until firm, 4 hours overnight. Combine the apricots, plums, peaches, and cherries in a large bowl. Toss gently to combine. To serve, spoon the fruit evenly over the chilled mango mixture. Serve immediately. Notes See the recipe video on our Instagram. To read the original article click here.

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Baked Carrot Cake Oatmeal Recipe

The AHA! Team — Fri, 25 Jul 2025 05:34:30 +0000

Recipe via Nutrition Facts – Baked Carrot Cake Oatmeal Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook To save prep time in the morning, you can assemble this savory breakfast the night before and just pop it in the oven when you’re getting ready to eat. COURSE: Breakfast or Dessert DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢ 1 cup rolled oats ▢ 2 tablespoons ground chia seed ▢ 2 tablespoons ground flaxseed ▢ 1 cup grated carrot ▢ ¼ cup chopped pecans or walnuts ▢ 1½ teaspoons ground cinnamon ▢ 1½ cups unsweetened soy milk ▢ ½ cup Date Syrup ▢ 1 teaspoon pure vanilla extract Instructions Preheat the oven to 375°F (190°C). Line an 8-inch (20-cm) square baking pan with parchment paper and set aside. In a bowl, combine the oats, chia seed, flaxseeds, carrot, nuts, and cinnamon, and stir until well mixed. Add the soy milk, Date Syrup, and vanilla, then stir until well combined. Transfer the oatmeal mixture to the prepared baking pan and smooth it evenly. Bake for about 30 minutes, or until the oatmeal is golden brown and set. Remove from the oven and set aside to cool for 10 to 15 minutes before serving. To read the original article click here.

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Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe

The AHA! Team — Fri, 18 Jul 2025 05:36:46 +0000

Recipe via Nutrition Facts – Banana–Walnut Cake with Blackberry–Almond Butter Sauce Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This cake is a great way to use overripe bananas. The riper the banana, the sweeter the flavor, so just a small amount of Date Syrup is needed. Coarsely crushed walnuts provide a welcome crunch, and the Blackberry-Almond Butter Sauce adds a bit of healthy decadence if you want to spoon it over the cake. COURSE: Dessert DIFFICULTY: Moderate SERVINGS: 9 Ingredients ▢ 1 tablespoon ground flaxseeds ▢ 2 tablespoons warm water (for the flaxseed) ▢ 1½ cups mashed ripe bananas (2 to 3 large bananas) ▢ ¼ cup unsweetened soy milk ▢ ¼ cup Date Syrup ▢ 1 teaspoon fresh lemon juice ▢ 1 teaspoon pure vanilla extract ▢ 1 cup almond flour ▢ ½ cup oat flour ▢ 1½ teaspoons aluminum- and sodium-free baking powder ▢ ½ teaspoon ground cinnamon ▢ ½ cup coarsely crushed walnuts (optional) Instructions In a small cup or bowl, combine the flaxseeds and water. Stir well, then set aside for 10 minutes. Preheat the oven to 350°F (175°C). Line an 8-inch (20-cm) square baking pan with parchment paper. In a large bowl, combine the mashed bananas, soy milk, Date Syrup, lemon juice, vanilla, and flaxseed mixture. Mix well. Whisk in the almond flour, oat flour, baking powder, and cinnamon until evenly mixed. Fold in the walnuts. If the batter is too thick, stir in a little more soy milk, 1 tablespoon at a time. Transfer the cake batter into the prepared baking pan and smooth the top. Bake for about 30 minutes, or until lightly browned on top. Remove the pan from the oven and set aside to cool completely. Once cool, invert the cake onto a plate. Cut the cake into squares and place each serving on a small dessert plate. Spoon some of the Blackberry-Almond Butter Sauce over each serving (if using). To read the original article click here.

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Baked Apples with Walnuts and Goji Berries Recipe

The AHA! Team — Fri, 02 May 2025 05:43:07 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Baked Apples with Walnuts and Goji Berries Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook These luscious baked apples taste like apple pie, but aren’t bogged down with added sugar, flour, and fat. Another bonus is how great your house will smell while they’re baking. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢3 tablespoons goji berries soaked in warm water for 15 minutes and then drained ▢½ cup chopped walnuts ▢1 tablespoon Date Syrup ▢1 ½ teaspoons ground cinnamon ▢4 large, firm baking apples washed and cored ▢1 tablespoon fresh lemon juice Instructions Preheat the oven to 350F. Place the goji berries in a food processor and add the walnuts, Date Syrup, and cinnamon; then pulse until well mixed. Set aside. Peel the top third of each apple. Rub the exposed part of the apple with lemon juice to prevent discoloration. Stuff about 2 tablespoons of the goji mixture into the center of each apple and rearrange the apples upright in a small, shallow baking dish. Pour 1/2 cup of water around the apples. Cover and bake until tender, about 1 hour. Serve warm. To read the original article click here.

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Mango-Raspberry Chia Pudding Recipe

The AHA! Team — Fri, 11 Apr 2025 05:27:35 +0000

Recipe by: Dr. Michael Greger & Robin Robertson via Nutrition Facts – Mango-Raspberry Chia Pudding Recipe Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook This refreshing chia pudding, adapted from The How Not to Diet Cookbook, can be made with different fruits to suit your own taste or what is in season. The secret to unlocking the benefits of chia seeds may be grinding them up. COURSE: Dessert, Snack DIFFICULTY: Easy SERVINGS: 2 Ingredients ▢1 cup fresh or thawed frozen raspberries ▢1 cup fresh or thawed frozen diced mango ▢¼ cup ground chia seeds Optional Toppings: ▢diced mango ▢fresh raspberries ▢unshelled sunflower seeds ▢pepitas Instructions In a high-powered blender, combine the raspberries and mango with ½ cup (120 ml) of water and blend until smooth. Add the ground chia seeds and stir until evenly distributed. Pour the pudding into two dessert bowls or glass jars. Cover and refrigerate for 8 hours or overnight. Serve as is or topped with garnish of choice. Notes For an even creamier texture, blend the ground chia with the fruit and water. To read the original article click here.

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Brownie Sandwich Cookies Recipe

The AHA! Team — Fri, 04 Apr 2025 05:35:21 +0000

Recipe by: Lauren, our Digital Outreach Director via Nutrition Facts – Brownie Sandwich Cookies Recipe Recipe by: Lauren, our Digital Outreach Director Here’s a delicious way to eat your beans! A black bean brownie cookie with a date-sweetened creamy filling. COURSE: Dessert DIFFICULTY: Moderate SERVINGS: 6 Ingredients Cookies ▢½ cup dates, pitted ▢1 ½ cup cooked black beans (or 1-15 oz BPA-free, salt-free can- drained & rinsed) ▢½ cup oats ▢2 tablespoons unsweetened cocoa powder ▢¼ cup raw nut or seed butter ▢2 teaspoons vanilla extract Filling ▢2 tablespoons date syrup ▢2 tablespoons raw nut or seed butter ▢unsweetened soy milk or water, if needed ▢unsweetened cocoa powder, if needed Instructions Preheat oven to 395°F (200°C) Fill a 1 cup measuring cup (240 ml) halfway with dates and add just enough boiling water to cover. Let dates soak for about 10 minutes, while preparing the rest of the ingredients. Place black beans, oats, cocoa powder, peanut butter, and vanilla in a food processor. Add the dates along with the soaking water and process until smooth, and there aren’t big chunks of dates. Using a spoon, divide the batter into 12-24 cookies on a baking sheet lined with a silicon mat or baking paper. Bake for 10 minutes, then remove and let them cool on a cooling rack. For the filling, combine equal parts nut butter and date syrup – about 2 tablespoons (30 – 40 g) of each. The consistency of nut butter can vary, so if the filling is too thick, add a tiny dash of soymilk and if it’s too runny add a little bit of cocoa powder. Sandwich the cookies together using the filling and enjoy! To read the original article click here.

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Chocolate–Cherry Nice Cream Recipe

The AHA! Team — Fri, 28 Feb 2025 06:31:48 +0000

Recipe by: Kristina, our Director of Nutrition & Social Media Strategy via Nutrition Facts – Chocolate–Cherry Nice Cream Recipe Chocolate–Cherry Nice Cream is made with just five whole food ingredients but tastes so decadent you wouldn’t believe it. Anti-inflammatory phytonutrients in berries may explain why cherries can speed recovery after a marathon, reducing muscle pain in long-distance runners. Sweet red Bing cherries may reduce inflammation without causing damage to our stomach and gut lining like ibuprofen and other NSAID drugs. COURSE: Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 Ingredients ▢3 cups sliced frozen bananas ▢2½ tablespoons unsweetened cocoa powder ▢2 tablespoons ground chia seeds* ▢1 teaspoon vanilla extract ▢1 cup pitted and chopped fresh cherries (about 15 cherries) Instructions In a food processor, combine the frozen bananas with the cocoa powder, ground chia, and vanilla. Process until fairly smooth. Add the pitted cherries, and pulse them into the mixture. Process until reaching your desired texture. Serve immediately, or freeze for 4 to 5 hours before enjoying. Notes Want to make ground chia seeds at home? Just add chia seeds to a dry blender or coffee grinder, and blend until fine, like a powder. Store leftovers in an air-tight container. To read the original article click here.

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Banana Oat Cookies Recipe

The AHA! Team — Fri, 21 Feb 2025 06:18:01 +0000

Recipe by: Mary, Media Director via Nutrition Facts – Banana Oat Cookies Recipe A delicious breakfast or snack using just oats, bananas, and any add-ins of your choice. Serve these banana oat cookies for breakfast with some fresh fruit or enjoy on their own as a mid-day snack! COURSE: Breakfast, Dessert, Snack DIFFICULTY: Easy SERVINGS: 4 cookies Ingredients ▢1 cup rolled oats ▢2 medium-large ripe, spotty bananas OPTIONAL ADD-INS: ▢up to 1/4 cup of frozen blueberries (raisins, nuts, seeds, or other dried, fresh or frozen fruit) ▢1/2-1 teaspoon cinnamon (pumpkin pie spice or other favorite spices) Instructions Preheat oven to 350F. Mash bananas with a fork in a medium-sized bowl, until a pureed consistency is achieved. In a food processor or blender, pulse the oats for 10 seconds to break into smaller fragments or blend into oat flour. This helps the cookies hold together. In a pinch, this recipe will also work with whole rolled oats. All options work, but will give the cookies a different texture. Stir the oats, mashed bananas, and any add-ins to form a batter. Line a cookie sheet with parchment paper or a silicone mat, scoop out desired amount of cookie dough and press down gently to flatten into cookies. Bake for 15 minutes or until golden brown. To read the original article click here.

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Pumpkin Pie Custard Recipe

The AHA! Team — Wed, 27 Nov 2024 06:58:59 +0000

Recipe by: Nutrition Facts – Pumpkin Pie Custard Recipe This Pumpkin Pie Custard is a healthy and delicious fall treat made with simple ingredients—a tasty way to check off a few Daily Dozen marks. COURSE: Dessert DIFFICULTY: Easy SERVINGS: 6 INGREDIENTS ▢15 oz of pumpkin puree (BPA-free can or Tetra Pak) ▢12-16 oz silken tofu ▢2 teaspoons pumpkin pie spice ▢1 cup pitted dates ▢crushed pecans or walnuts as desired Cashew Drizzle (optional) ▢¾ cup water ▢½ cup raw cashews ▢¼ cup pitted dates ▢½ teaspoon vanilla extract Instructions Preheat the oven to 350F. Combine the pumpkin puree, silken tofu, pumpkin pie spice, and dates into a blender and blend until smooth. Taste the mixture and adjust the pumpkin pie spice and dates to your liking. Pour the mixture into a baking dish or small ramekins. Bake for about 35 minutes, or until the top cracks. To make the Cashew Drizzle, combine the water, cashews, dates, and vanilla in a high-speed blender. Blend until smooth. Once the custard is done, top with the Cashew Drizzle and sprinkle with crushed walnuts or pecans. Enjoy! Notes – Tip: Freeze any leftover Cashew Drizzle for a future treat or add it to your morning oatmeal! To read the original article click here.

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