Healthy Dessert Recipes

Please, my father looks at his weight and I want to do something healthy that he can nibble it when I'm at school or a healthy dessert that will replace all the chocolate he eats. It's a Chocoholic I think we can say. :) So please healthy recipes are needed.

Wake up to this antioxidant cocktail stimulate the immune system that provides all your vitamin A for the day and more than half of your need for vitamin C.

# 1 juice ORANGE-___CARROT

11 / 2 cup of carrot juice fresh or bottled, refrigerated
2 / 3 cup freshly squeezed orange juice (3 oranges)
1/2-inch-thick slice fresh ginger, peeled

In a bowl, combine the carrot juice and orange juice. Crush ginger and garlic press to fill 1 / 2 c.. Stir in the crushed ginger juice mixture and serve. (If you do come, stir before serving.)

Spinach Pie # 2___ITALIAN
PERP: 10 mins / Cooking: 38 min

Eat plenty of spinach to help keep your heart in good shape with vitamins A and C and folic acid.

1 tsp tablespoon olive oil
2 medium leeks, white part only, halved lengthwise into thin slices, and rinsed
1 can (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cooked long grain white rice
Three large eggs
1 cup grated Parmesan cheese
1 / 2 c. dried marjoram, crumbled
1 / 2 c. salt
1 / 4 c. black pepper

1. In a nonstick skillet over medium heat medium heat, heat the oil. Add the leeks. Bake until tender, about 8 minutes. Set aside.
2. Preheat oven to 375 ° F. Lightly grease pie plate 9 inch glass with nonstick cooking spray.
3. In a medium bowl, combine leeks, spinach, rice, eggs, 3 / 4 cup Parmesan, marjoram, salt, and pepper. Pour into prepared pan and smooth top. Sprinkle with remaining 1 / 4 cup Parmesan.
4. Bake until firm and golden, about 30 minutes. Serve warm or at room temperature, cut into quarters.

# 3___He a chocoholic that you can not stop it right now ...... :-P
Here's a ....
Old-Fashioned Secret-Ingredient Chocolate Cake Low calorie ....
Preparation: 20 min / Cooking: 30 min

Three fourths cup of tomato juice
1 / 4 cup water
2 / 3 cup unsweetened cocoa powder
21 / 4 cups all purpose flour
1 tsp teaspoon baking soda
1 / 2 c. baking powder
1 / 4 c. salt
11 / 2 cup sugar
1 / 2 cup vegetable oil
Three large eggs
11 / 2 v. tsp vanilla extract

For the icing
1 ounce unsweetened chocolate
2 v. tablespoons low-fat (1%) milk
1 tsp tablespoons unsweetened cocoa powder
4 ounces cream cheese 1/3-less-fat
21 / 2 cups confectioners'sugar, sifted
1 / 2 cup seedless raspberry preserves

1. Preheat oven to 350 degrees F. Coat two baking pans, 9 inch round with nonstick cooking spray.
2. In a small saucepan, bring tomato juice and water to a boil. Whisk cocoa powder until smooth. Remove from heat.
3. In a medium bowl, stir together flour, baking soda, baking powder and salt.
4. In a large bowl, beat together sugar, oil, eggs and 1 tsp vanilla tea extract mix. Beat cocoa mixture. Beat the flour mixture until evenly moistened. Divide batter between prepared pans.
5. Bake until a toothpick inserted in centers comes out clean, 25-30 minutes. Transfer pans to wire rack. Cool 10 minutes. Turn cakes onto the grid. Cool completely.
6. Prepare the icing: In a microwaveable bowl on medium-Saft, microwave and chocolate and milk powder high 1 minute. Blend until smooth. Beat the cocoa powder until smooth. Whip cream cheese and 1 / 2 c. teaspoon vanilla extract. Confectioners'sugar Stir until smooth.
7. Place one cake layer on a flat plate or tray. Top this layer spread with jam. Layer up the rest of the layer of jam on it. Spread frosting over side and top of cake.

Enjoy ..... Enjoy! _ ;-)

banana bread with nuts

Have lots of fruit handy for snacks. One of my favorites is the fruit snacks and mixed nuts. Yogurt is also a.