Non-Fasting Day – Suggestions Dessert and Snack Recipes

Non-Fasting Day – Suggestions Dessert and Snack Recipes: Are you looking to lose a lot of weight and fast? Snacks and desserts  are kind of one the sensitive topics of discussion when it comes to dieting and weight loss. Most of the time it’s because there is a perceived fear felt by many that by somehow having a snack here and there is cheating yourself and ultimately a step backwards. As you’ve discovered through this article there are several options that allow you to find that happy medium between being healthy and tasty.

Calories: 135 per serving

When you hear the word pudding, do you picture a small yellow box? This lemon pudding has nothing artificial about it.

– 1½ cups water

– 1¾ cup superfine sugar

– 1¼ cup fresh lemon juice

– 1½ tablespoons cornstarch

– 3 large egg yolks

– 1 tablespoon lemon zest

– Pinch of salt

1. Bring the water and sugar to a boil in a saucepan over medium-high heat.

2. Whisk the lemon juice and cornstarch together in a small bowl until smooth, and then whisk into the saucepan.

3. Beat the egg yolks in a bowl, and then whisk in several tablespoons of the hot water mixture. Pour the egg yolk mixture into the saucepan and whisk until smooth.

4. Remove from heat, and whisk in the lemon zest and salt.

5. Let sit for 5 minutes to thicken, and then spoon into dessert cups and chill until set and ready to serve.

Serves 6 (serving size 1/2 cup).

Calories: 130 per serving

Simple to prepare and simply amazing, this recipe for yogurt-dipped fruit is so easy you may find yourself wondering why you didn’t try it sooner.

– 1 cup whole strawberries

– 1 large banana, cut into 1-inch chunks

– 1 cup nonfat Greek yogurt

1. Trim the leaves and stems from the strawberries and rinse them well.

2. Use a toothpick to dip each strawberry and banana chunk in yogurt, and then arrange them on a parchment-paper-lined tray.

3. Freeze the tray until the yogurt is solid. Serve immediately.

Serves 2 (serving size about 5).

You don’t have to take a trip to the frozen-food section of your local grocery store to find a tasty treat. This recipe for lemon blueberry sherbet is sweet and satisfying.

– 4 cups fresh blueberries

– 2 cups superfine sugar

– 1½ cups cold milk

– 1½ cup cold cream

– 2 tablespoons lemon zest

1. Combine the blueberries and sugar in a food processor.

2. Blend until smooth, and then strain the mixture through a mesh sieve and throw away the solids.

3. Pour the berry mixture into a bowl, and whisk in the milk, cream, and lemon zest.

4. Spoon the mixture into a shallow dish, and freeze for 1 hour.

5. Stir the mixture, and then freeze for another hour or until the mixture is firm.

6. Just before serving, spoon the mixture into the food processor and blend until smooth.

Serves 8 to 10 (serving size 1½ cup).

Calories: 225 per serving

Made with ripe bananas, this recipe is full of indulgent flavor while still being simple to prepare.

– Cooking spray

– 1¼ cup light brown sugar

– 3 tablespoons water

– 1 tablespoon fresh lemon juice

– 1½ teaspoon ground cinnamon

– 2 teaspoons unsalted butter

– 4 bananas, peeled and sliced

– 1¼ cup graham cracker crumbs

1. Preheat oven to 450 degrees F, and grease a shallow baking dish with cooking spray.

2. Whisk together the brown sugar, water, lemon juice, and cinnamon in a small saucepan, and bring to simmer.

3. Remove from heat, and then stir in the butter.

4. Add the bananas to the saucepan and stir to coat, and then spoon the mixture into the prepared dish.

5. Sprinkle with graham cracker crumbs, and bake for 10 minutes, until hot and bubbling.

Serves 6 (serving size 1/2 cup).

Calories: 180 per serving

This combination of coconut and chocolate is simply decadent. Topped with fresh vanilla buttercream or chocolate frosting, you’ve never tasted anything so delicious.

– 1 cup all-purpose flour

– 1¼ cup cocoa powder

– 1 teaspoon baking powder

– Pinch of salt

– 1½ cup unsalted butter, softened

– 1 cup granulated sugar

– 2 large eggs, plus 1 yolk

– 3 tablespoons skim milk

– 1½ teaspoon vanilla extract

– 1½ cup unsweetened coconut flakes

1. Preheat oven to 350 degrees F, and line a cupcake pan with paper liners.

2. Whisk together the flour, cocoa powder, baking powder, and salt in a small bowl.

3. In a mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy.

4. Beat in the egg and egg yolk and stir until well combined. Whisk in the milk and add the vanilla.

5. Gradually beat the flour mixture into the egg mixture, and then beat on high speed for 2 minutes.

6. Spoon the batter into the prepared pan, filling each cup about two-thirds full.

7. Sprinkle the batter with the coconut flakes.

8. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

9. Cool for 5 minutes in pan before turning out.

Makes 12 cupcakes (serving size 1 cupcake).

Calories: 150 per serving

Break out the ice-cream maker for this sumptuous treat you can enjoy without guilt.

– 3 cups plain nonfat Greek yogurt

– 1¾ cup superfine sugar

– 2 teaspoons vanilla extract

– 1 fresh vanilla bean

1. Combine the first three ingredients in a food processor and blend until smooth.

2. Carefully split the vanilla bean lengthwise, using a sharp knife.

3. Scrape the seeds into the food processor, and pulse to combine.

4. Pour the yogurt mixture into an ice-cream maker, and freeze according to the manufacturer’s directions.

Serves 6 (serving size 1/2 cup).

Calories: 160 per serving

The classic combination of strawberry and kiwi has never been more satisfying than it is in this recipe for fresh fruit sorbet.

– 3 cups fresh strawberries, sliced

– 2 fresh kiwi, peeled and sliced

– 2 cups superfine sugar

– 3 tablespoons lemon juice

– 1 tablespoon lemon zest

1. Combine all of the ingredients in a food processor.

2. Blend the mixture until it is smooth and well combined.

3. Spoon the mixture into a shallow dish and freeze for 1 hour.

4. Stir the mixture, and then freeze for another hour or until the mixture is firm.

5. Just before serving, spoon the mixture into the food processor and blend until smooth.

Serves 8 to 10 (serving size 1/2 cup).

Calories: 150 per serving

Sweet and tender, these cinnamon baked apples are quick to prepare and full of decadent flavor.

– 6 apples

– 6 tablespoons light brown sugar

– 1½ cups natural apple juice

– 1½ teaspoon ground cinnamon

1. Preheat oven to 350 degrees F.

2. Cut the tops off the apples and remove the cores.

3. Spoon about 1 tablespoon brown sugar into each apple, and arrange the apples in a glass baking dish.

4. Pour the apple juice into the dish around the apples, and sprinkle them with cinnamon.

5. Cover the apples with foil and bake until tender, about 45 to 55 minutes.

Serves 6 (serving size 1 apple).

Calories: 250 per serving

If you are in the mood for something sweet, this pie has you covered.

– 1½ cups cold skim milk

– 1 (3.9-ounce) box sugar-free chocolate pudding mix

– 1 cup light, frozen whipped topping, thawed

– 1 prepared graham cracker crust

1. Whisk together the milk and pudding mix in a bowl. Beat for 2 minutes until well combined.

2. Pour half the pudding mixture into a separate bowl, and fold in the whipped topping.

3. Spoon the pudding into the prepared piecrust, and top with the whipped pudding mixture.

4. Chill until set.

Serves 8 to 10 (serving size 1 slice).

Made from fresh fruit and sweetened with honey, these frozen fruit pops are indulgent but healthy.

– 1½ cup water

– 1½ tablespoons honey

– 1 cup sliced strawberries

– 1½ cup fresh blueberries

– 1½ cup fresh raspberries

– 1 teaspoon lemon zest

1. Whisk together the water and honey in a small saucepan.

2. Bring to a boil, and then cook for 2 to 3 minutes, until the honey dissolves.

3. Remove from heat and set aside.

4. Combine the berries in a food processor and blend until smooth.

5. Pour into a bowl, and whisk in the honey mixture.

6. Pour the fruit mixture into pop molds, and freeze until solid.

Makes 4 pops (serving size 1 pop).

Calories: 200 per serving

The perfect combination of creamy yogurt and crunchy granola, topped with the sweetness of strawberry, this recipe is sure to put a smile on everyone’s face.

– 1½ cup granola

– 2 cups nonfat Greek yogurt

– 2 cups frozen strawberries, thawed

– 1¼ cup light whipped topping, divided

– 4 fresh strawberries

1. Spoon about 2 tablespoons granola into the bottom of four dessert cups.

2. Top the granola with about 1/3 cup yogurt.

3. Divide the thawed strawberries between the four cups, and top with the remaining yogurt.

4. Spoon a dollop of whipped topping onto each parfait, and top with a strawberry to serve.

Serves 4 (serving size about 1 cup).

Calories: 130 per serving

Looking for a little something sweet that won’t set you back? This tropical fruit salad is sweet and healthy.

– 1 ripe mango, peeled and chopped

– 1 cup chopped fresh pineapple

– 1 orange, peeled and chopped

– 1 tangerine, peeled and chopped

– 1 banana, sliced

– 1 kiwi, peeled and chopped

– 1 tablespoon honey

1. Combine all of the ingredients in a bowl and toss.

2. Chill the fruit salad until ready to serve.

Serves 4 (serving size about 1 cup).

Calories: 165 per serving

If you are looking for a dessert that is quick and easy to prepare, these yellow cupcakes will tickle your taste buds.

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– Pinch of salt

– 1½ cup unsalted butter, softened

– 2/3 cup granulated sugar

– 2 large eggs, plus 1 yolk

– 1½ teaspoon vanilla extract

1. Preheat oven to 350 degrees F, and line a cupcake pan with paper liners.

2. Whisk together the flour, baking powder, and salt in a small bowl.

3. In a mixing bowl, beat the butter and sugar on medium-high speed until light and fluffy.

4. Beat in the eggs and egg yolk, and stir until well combined; then add the vanilla.

5. Gradually beat the flour mixture into the egg mixture; then beat on high speed for 2 minutes.

6. Spoon the batter into the prepared pan, filling each cup about two-thirds full.

7. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a cupcake comes out clean.

8. Cool for 5 minutes in the pan before turning out.

Makes 12 cupcakes (serving size 1 cupcake).