Guilt Free Desserts

By: Laura Kelly-Pifer

 

Desserts.  Who doesn’t enjoy something sweet and yummy every once in a while.  I know I do.  And, when you can make it and it’s good for you, i.e. healthy, even better, right!?!  Today I want to share with you some of the recipes that I make in my home that I consider to be guilt free desserts.

 

Peanut Butter Fudgy Pops

1-½ scoops Chocolate Shakeology
1 Tbsp. peanut butter
1 cup skim milk

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

Super Berry Pops

1-½ scoops Greenberry Shakeology
½ cup rasberries
1 cup unsweetened cranberry juice

PREPARATION: Mix ingredients in blender. Pour into 4 frozen pop molds and freeze.

 

Shakeology Berry Sorbet

2 scoops Greenberry Shakeology
1 cup orange juice
6 whole frozen strawberries
6 to 8 ice cubes

PREPARATION: Mix ingredients in blender until it’s really thick.  Pour into container and freeze for 1 hour.
(Makes 2 servings.)

Shakeology Peppermint Sorbet

2 scoops Chocolate Shakeology
1 cup skim milk
4 to 5 drops peppermint extract
6 to 8 ice cubes

PREPARATION: Mix in blender until it’s really thick. Pour into container and freeze for 1 hour. (Makes 2 servings.)

 

Chocolate Mocha Mousse

4 oz. soft tofu
1 scoop Chocolate Shakeology
¼ cup almond milk
1 Tbsp. almond butter

PREPARATION: Put all ingredients in a food processor (NOTE: don’t use a blender) and process for about 90 seconds.  Refrigerate for about an hour.

OPTIONAL: Garnish with almond slivers, banana slices, or fresh strawberries.

Chocolate Shakeology Pudding

1-½ scoops Chocolate Shakeology
1 ripe avocado
1 large banana
1 cup almond milk
1 tsp. lemon juice

PREPARATION: Mix all ingredients in blender until smooth. If pudding is too thick, add a bit more almond milk.  Pour into 4 small individual dishes and refrigerate for an hour.

OPTIONAL: Garnish with chopped pecans, chia seeds, or walnuts.

 

Inside Out Shakeology Peanut Butter Cups (makes 2 servings)

2 tsp. Chocolate Vegan Shakeology
2 Tbsp. Chocolate PB2^®
2 tsp. unrefined coconut oil
2 Tbsp. water
2 mini foil cupcake holders

Directions: In a microwavable dish, melt coconut oil. Stir the PB2 into the coconut oil and set aside. In another small dish, place Chocolate Vegan Shakeology and gradually add water to get the Shakeology into a thick, pudding-like consistency. Now, take the foil liners and put a tiny amount of the PB2/coconut oil mixture on the bottom of the foils. Next, add a layer of the Shakeology. Finally, top off with another layer of the PB2/coconut mixture. Pop in the freezer for at least 30 minutes and enjoy!

 

Chocolate Shakeology Pie Recipe:
2 scoops Chocolate Shakeology
1 container tofu, silken or firm (approximately 12 oz)
½ cup natural peanut butter
2 tbsp. skim milk
1 premade pie crust (Whole Foods has whole-grain, graham cracker-like pie crusts are great for this too!)

Preparation: Place peanut butter, tofu, chocolate Shakeology, and milk in a blender; blend until smooth and creamy, adding a bit more milk if necessary.  Pour into pie crust and refrigerate until firm, at least one hour.  Top with berries! (Makes 8 servings)

Key Lime Shakeology Pie:
2 scoops Greenberry Shakeology
1 container tofu, silken firm (approximately 12 oz)
Juice of 2 limes
1 tbsp. sugar-free lime Jell-O mix
2 tbsp orange juice
2 1-¼ oz. Kraft Philadelphia cream cheese ½ less fat mini
1 pre-made whole-grain or graham cracker pie crust

Preparation: Place tofu, Greenberry Shakeology, Jell-O, lime juice, cream cheese, and orange juice in blender; blend until smooth and creamy. Pour into pie crust and refrigerate until firm, at least 1 hour. Top with limes or kiwi. (Makes 8 servings)

Chocolate Brownie Bites
(Makes about 12 servings, 1 square each)

½ cup natural smooth almond butter
1 scoop Chocolate Vegan Shakeology
1 medium ripe banana, mashed
¼ cup quick-cooking rolled oats
3 Tbsp. chopped almonds, walnuts or sunflower seeds (just choose 1)

1. Combine almond butter, Shakeology, banana, oats and nuts in a medium bowl.
2. Shape mixture into the bottom of a square pan ; Refrigerate for at least 1 hour.
3. Cut into 1 inch squares (makes about 12 squares); store in refrigerator in an airtight container if not serving immediately.

Nutritional Information (per serving):
Calories: 101, Carbs: 8g, Protein: 5g, Fat: 6g, Sodium: 45mg

Strawberry Banana Soft-Serve Ice Cream
(Makes 2 servings, 1/3 cup each)

1 large ripe banana, chopped
½ cup frozen strawberries
6 Tbsp. unsweetened almond milk
1 scoop Tropical Strawberry or Chocolate Vegan Shakeology

1. Place banana in a plastic bag and freeze for 4 hours or until completely frozen.
2. Place frozen banana, frozen strawberries, almond milk and Shakeology in food processor or blender; cover.  Blend until smooth.  Serve immediately.

Nutritional Information (per serving):
Calories: 156, Carbs: 28g, Protein: 10g, Fat: 1g, Sodium: 85mg

No-Bake Cranberry and Coconut Cookies
(Makes 15 cookies)

4 Tbsp. unsweetened shredded coconut
½ cup natural smooth almond butter
2 to 3 Tbsp. unsweetened coconut milk beverage or almond milk
½ cup quick cooking oats
1/3 cup dried cranberries
1 ½ scoops Chocolate Vegan Shakeology

1. Place shredded coconut in small bowl; set aside.
2. Combine almond butter, coconut milk beverage, oats, cranberries and Shakeology in food processor; mix well until it forms a dough.
3. Roll dough into a 1-inch ball and flatten slightly into the shape of a cookie. Press both sides of cookie in shredded coconut.
4. Repeat with remaining mixture and refrigerate for 1 hour before serving.

Nutritional Information (per serving):
Calories: 99, Carbohydrate: 9g, Protein: 4g, Fat: 6g,Sodium: 44mg

Aren’t these great!?!  Lots of ways to enjoy dessert without the guilt and something that the whole family can enjoy too. 

Wishing you good health!

Laura

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Laura Kelly-Pifer is a Fitness Coach who strives to help others by giving hope and support to those that are dissatisfied with their current situation. Whether you are lacking physically, emotionally, financially, or nutritionally she is here to help you see REAL RESULTS!

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