Dark Sweet Cherries with Whipped Cream
- 1 cup dark sweet cherries (frozen)
- 1 tablespoon whipped cream
Measure out 1 cup of cherries. Let thaw (or microwave 30 seconds). Top with whipped cream.
Serving Size: Whole recipe; Calories: 118; Fiber: 3g; Protein: 1g.
- 2 cups red apples peeled, cored, and sliced very thin
- 2 tbsp. canola oil
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- ½ tsp. fresh nutmeg, ground
- ¼ cup fruit/nut granola
Preheat oven to 350°. In a shallow glass baking dish, begin with a very thin layer of apples; drizzle with 1 tbsp. canola oil and ½ tsp. vanilla. Sprinkle with 1 tsp. cinnamon and ¼ tsp nutmeg. Create another layer the same way. Top with granola and bake 30–40 minutes, until apples are tender and edges are bubbly.
Serving Size: ¼ recipe; Calories: 127, Fiber: 2g; Protein: 1g.
Carrot Spice Snack Cake
- ½ cup honey
- 3 tbsp. canola oil
- 2 eggs
- 1 cup spelt flour
- ½ tsp. sea salt
- ¾ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. fresh grated nutmeg
- 2 cups grated carrots
- ¼ cup applesauce (unsweetened)
- ¼ cup chopped walnuts
- 7 oz. unsweetened crushed pineapple
- Cooking spray
Preheat oven to 300°. Using a mixer, beat honey, canola oil, and eggs together until well blended. Add flour, salt, baking soda, baking powder, cinnamon, and nutmeg; mix well. Fold in carrots, applesauce, nuts, and pineapple. Add cake mixture to greased 8”x8” pan. Bake 50–60 minutes. Let cool and serve.
Serving Size: ¼ cake; Calories: 124; Fiber: 2g; Protein: 3g.