Summer can be SO confusing and hard sometimes when it comes to healthy eating. You really want that ice cream cone or that chocolate dipped popsicle, but you still want to maintain your bikini body. Well luckily for you I have the perfect solution, or solutions shall I say, for you! Here are 10 healthy summer dessert recipes that taste just as amazing as the unhealthy cravings you get, but they’re so much better for you!
Talk about refreshing! This lemon raspberry frozen yogurt is out of this world and it’s so incredibly easy to make! Skip the line at Yogurtland, and make your own froyo at home. All you need is a cup of greek yogurt, 12 oz. of frozen raspberries, 1/3 cup of fresh lemon juice, and 3 tablespoons of honey! Blend all of these ingredients together in a blender or food processor, and top with any healthy toppings that you’d like! You can even serve this on a cone!
Creamy vanilla pudding with some exotic passionfruit. I don’t know about you but my mouth is watering already! Add one cup of coconut milk into a saucepan with 1 and 1/2 tsp of unflavored gelatin. Heat the saucepan to medium heat, and then add another cup of coconut milk with two tablespoons of raw honey. Remove the pan from the heat and add a dash of vanilla extract. Let the mixture sit and cool for about 10 minutes. Pour the cooled mixture into separate cups and leave in the fridge for 5 hours, or overnight. Take the panna cotta out of the fridge, top with some passionfruit and honey, and enjoy!
Cheesecake is so incredibly divine, but so high in calories. Want to indulge in some creamy cheesecake without putting on the weight? Here’s all you need to do! Preheat the oven to 375 degrees and put two mini one-cup jars in a baking dish with water so that the water comes up about 1 inch besides the jars and set aside. After, Grab your food processor and mix together 1 cup of 2% greek yogurt, 1/3 cup of white sugar, 1/2 tsp of vanilla bean paste, 1 large egg, and 1 and 1/2 tsp of cornstarch. Evenly divide the mixture into the two jars and bake for about 23-26 minutes. Cover the jars and put them in the fridge for about 4 hours. Meanwhile, put 2 cups of strawberries and honey into a saucepan and cook until liquified. Top your cheesecakes with your strawberry mixture and indulge in the creamy goodness!
Winner winner shortcake dinner! Instead of having an ordinary strawberry shortcake for dessert, why not have a delicious grilled peach shortcake?! You can never go wrong with grilled fruit during the summer. In fact, you can never go wrong with grilled anything during the summer! First, you need to leave a can of full-fat coconut milk in the fridge overnight! With patience comes great things my friend. Next, place a medium glass bowl in the fridge the morning after for about 10-15 minutes. Remove the can of coconut milk gently, so that you don’t mix together the cream and the water. Gently remove the cream part out of the can and put it into your chilled bowl. Add 1 tsp of vanilla and 2 tsp of honey to the cream mixture and use a beater to mix the ingredients for 2-3 minutes, and place this mixture back into the fridge. Next, heat your grill and grill halved peaches. Grab your favorite shortbread and add your cream mixture, your grilled peaches, and berries of your choice!
It’s thyme for a party in your mouth with these refreshing blackberry thyme yogurt popsicles! Grab your food processor and add 1 cup of plain greek yogurt, 2 tbsp of lemon juice, 2 tbsp of honey, and 1 and 1/2 tsp of fresh thyme.Pour this mixture into popsicle molds and leave in your freezer overnight. Pop these bad boys out the next day and enjoy!
Ah, the most popular fruit of summer! Behold the watermelon! This juicy and refreshing fruit is amazing on it’s own, but there are so many ways to enhance it’s flavors, and this slushy recipe will not disappoint! Just puree 6 cups of watermelons without the seeds, Add some honey or agave if you would like, and store in an air-tight container in the freezer. The next day, grab an ice cream scoop, and serve! This is such an easy, yet scrumptious treat!
I told you I would come to your rescue with the chocolate! You can enjoy this chocolatey goodness guilt-free! Put 8 oz. of semi-sweet chocolate chips in a medium bowl and set aside. Next, combine 1 and 1/2 cups of 1% milk, 1/3 cup of unsweetened cacao powder, 2 tablespoons of sugar, 1 tsp of vanilla, and 1/4 tsp of kosher salt in a medium saucepan over medium heat. Whisk this mixture constantly until the cacao is dissolved, and let it simmer for about 5-7 minutes. Remove this mixture from the fire, and pour it over your semi-sweet chocolate chips. Whisk until all of the chocolate, and then mix in 1 cup of 2% greek yogurt. Cool this mixture completely, freeze in popsicle molds overnight, and enjoy!
Summer ain’t summer without a campfire, and s’mores aren’t just for little children!
You too can indulge in the crunchy, sticky, soft, ooey gooey goodness with a special flavor kick that’s perfect for the summer. Just toast your marshmallow by the campfire like you usually wood, grab some graham crackers and dark chocolate squares, and sprinkle some fresh rosemary and orange peel zest on the melted marshmallow before closing it up in between your graham crackers! You can also add banana or strawberry to your s’mores if you’d like!
Coconut is an all-time summer favorite, and you can make some coconut cream pops to enjoy while basking in the sun at the beach! In a large bowl, mix together a 12 oz. can of fat free evaporated milk, a 14 oz. can of lite coconut milk, 1/2 cup of powdered sugar, 2 tsp of coconut extract, as much cinnamon as you would like, and 1/2 a cup of shredded sweetened coconut. Pour this mixture into popsicle molds, freeze overnight, and enjoy on the warm sand the next day!
You can think of this recipe as a more advanced fruit salad with only grapes! Fare warning though, this dessert is hella addictive and crave-worthy. All you need to do is mix together a pound of green seedless grapes with a pound of red seedless grapes, 8 oz. of fat-free Chobani greek yogurt, 4 oz. of softened light cream cheese, 1/4 cup of agave, and 1 tsp of vanilla. For the topping you’ll need 2 tbsp of brown sugar and 1/2 cup of chopped walnuts and pecans!
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