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Tuesday, January 05, 2010

Delectable and Guilt-Free Desserts


MANGO-LIME PARFAIT
MAKES 4 SERVINGS

This dessert always impresses clients.  So healthy and so good!  It comes from Nomi Shannon's book 'The Raw Gourmet.'  To learn more about The Raw Gourmet, click here.

Almond-Maple Mixture:
1 cup almonds
3-4 teaspoons maple syrup

Mango-Lime Mixture:
4 cups mango, coarsely chopped (about 5 mangoes)
1 cup lime or lemon juice
1 teaspoon lime or lemon zest
4-8 dates, pitted and chopped

For almond-maple mixture: In a food processor, chop the almonds until they are very fine. Gradually add the maple syrup, using just enough for the almond meal to hold together. Reserve in a bowl.

For mango-lime mixture: In a blender, place the mango pieces, blend until smooth. Before adding the dates, taste the mango mixture; you may not want to add too many if the mangoes are already sweet. Add the juice, zest and dates; process until smooth. Be patient. Mango is a very fibrous fruit and you want to achieve smooth, pudding-like results.

Set out 4 parfaits or wine glasses. Place some of the almond-maple mixture at the bottom of each glass; add a layer of 3 or more tablespoons of the mango-lime mixture; add another layer of the almond-maple mixture. Repeat layers, finishing with the almond-maple mixture.


CHOCOLATE PUDDING
MAKES 4 SERVINGS

This yummy dessert comes from Pure Food and Wine Restaurant in NYC.  If you would like to prepare gourmet recipes with clear instructions, their book 'Raw Food/Real World: 100 Recipes to Get the Glow'‘ is a great one to get.  To learn more about this book, click here.

2 cups coconut meat
3/4 cup coconut water, at room temperature
1/2 cup maple syrup
1/3 cup raw agave nectar
1/2 cup raw cocoa powder
2 tablespoons vanilla extract
1/4 teaspoon sea salt

In a high-speed blender, puree all the ingredients until completely smooth, stopping to scrape the sides as necessary. Transfer to bowls and chill for a firmer pudding, or eat it straightaway.


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