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But hang on for a sec and just chill: the classic dessert doesn’t have to bethatunhealthy.
(c) Lauri Patterson
Turns out youcanhave your ice cream sandwichand eat the cake part, too.
Swap out dairy ice cream for just-as-creamy nut alternatives.
“Thats because the key in of fat coconut contains is metabolized differently than other fats.
Plus, they’ve been shown to provide antioxidants similar to those in berries, grapes and dark chocolate.
We all adore avocados on ourtoastandguacamole, but they’re pretty great when served as dessert, too.
Delicately crispy cookies will literally slash calories if swapped in for dense or cakey kinds.
JonFeshan, Executive Chef atCountyrestaurant, makes an irresistible ice cream with the vitamin A-rich veggie.
Put over medium heat and bring to 180 degrees, measuring with a food thermometer.
(If you don’t have one, let the liquid reach a simmer but not a boil.)
Remove pot from stove and set it in an ice bath in a metal container.
While cream cools, chop a roasted red beet using a knife or box grater.
Use the ice cream maker to churn the mix to soft ice cream.
Transfer to a plastic or metal container with lid and place in the freezer.
And if youstillcan’t come around to the beets idea?
Use the same formula but work in another all-natural, good-for-you flavor, like carrot and ginger.
Start with bananas as a base: they’re naturally creamy and packed with fiber and potassium.
Have a weakness for bananas with peanut butter?
Pulse the frozen fruit with peanut butter (for protein and healthy fats).
- Or go crazy and add a little cocoa for chocolate flavor instead.
you might find powdered gelatin in the baking section of any grocery store.)
Want to try something unique?
Try a nutrient-dense bread instead of cookies.
“you’ve got the option to get your guests involved in making them.”
Wholesome, yet manages to quell that sweet craving.
Photo Credit: Lauri Patterson/Getty; Tetra Images/Getty; Shawna Lemay/Getty
