Quick Healthy Desserts to make this Mother’s Day

What are dessert dreams made of? The dark chocolate truffles that melt softly in your mouth or the rich, creamy texture of the classic New York cheesecake? It’s no secret that most of us are already counting the number of calories we find in a slice of chocolate fudge cake before even taking a bite.

Even your healthiest lifestyle needs a space for some treats, so you can indulge without feeling guilty. Having said that, there are ways to make your treats healthy, and still play around with the appearance and flavour. Making scrumptious desserts always call for a special occasion and it’s even more exciting when you bake one for someone special! Forget about the typical red roses and greeting cards that you’ve been giving for years. Take your mum by surprise this Mother’s Day by treating her to a delicious homemade dessert – a sweet gesture to thank your mother. Whether you are a beginner or a baker by soul, here are some easy recipes of healthy desserts to make her day, extra special.

[Header image credit: Unsplash/Brooke Lark]

Matcha Almond Panna Cotta

Call it custard or pudding, Panna Cotta is a traditional Italian dessert that is often admired for its fresh creamy texture. So, here’s Panna Cotta with a Japanese twist. This staple ingredient has become a darling of the tea world and we can’t deny how matcha green tea powder not only has health benefits, but also has a mellow sweetness with an elegant aroma. Chef Phol Tantasathien, the host of Phol Food Mafia TV program, introduced us to this healthy dessert – Matcha Almond Panna Cotta. What makes this dessert extra special is the Blue Diamond Almond Breeze Milk, which is not only a non-dairy milk alternative but also soy-free. Combining the Matcha Almond Milk flavour enhances the taste of the Panna Cotta, leaving our tastebuds with a rich taste of matcha and a subtle pinch of almond.

What are the health benefits? The almond milk includes calcium and vitamin E while the antioxidant and theophylline from matcha powder work together to help reduce cholesterol and triglyceride in your body. Also, the Blue Diamond Almond Breeze is apt for those who are lactose intolerant or have concerns about gluten sensitivity. Follow Chef Phol Tantasathien’s recipe and you are ready to go.

Ingredients:

• 180 g. Blue Diamond Vanilla Almond Breeze
• 1 tbsp Matcha Powder
• 15 g. Powdered Sugar           
• 2 sheets Gelatin                                 
• 4 pcs. Strawberry                         
• 2 tbsp Maple Syrup                            
• Directions:

1.  Soak the gelatin in cold water until soft.

2.  Stir powdered sugar and matcha powder together in the bowl.

3.  Pour half of the almond milk in the microwaveable bowl, and microwave for 1 minute. Then add the powdered sugar and matcha powder, and stir until mixed.

4. Put in soaked gelatin, stir until melt. Then pour another half of the almond milk and mix together.

5. Strain and pour into the serving glass. Refrigerate for 3 hours.

6. Wash strawberry, cut into small-diced shape, add maple syrup and mix together. Refrigerate.

7. Top the Matcha Almond Panna Cotta with strawberry maple syrup. Ready to eat.

Vegan Chocolate Tart with Matcha Cream

Think about the truffle-like interior, the leather-like shiny glaze of chocolate and the intense crispiness. Now think about the smooth taste of match cream coated over the tart dough. Delicate and subtly sweet, the Vegan Chocolate Tart with Matcha Cream is heaven for matcha lovers. Given that matcha stimulates with the chocolate’s caffeine effect, the resulting calm alertness could add a little zest to your day. The rich cocoa and the Original Blue Diamond Almond Breeze Milk complements the slightly bitter matcha for a unique taste. For clean eaters, Chef Phol Tantasathien has created this vegan-friendly treat to sweeten your life with less sugar. The instructions are simple and easy to follow.

Ingredients:

Chocolate Tart

40 g. Dried Coconut

70 g. Walnut

65 g. Dried Date Palm

1 ½ tbsp. Cocoa powder

a little Salt

Strawberry

Matcha Cream

100 g. Cashew Nuts

80 g. Original flavored Blue Diamond Almond Breeze

1 tsp. Matcha Powder

Directions:

1. Roast the dried coconuts until they are mostly golden-brown color.

2. Blend roasted coconut, walnuts, date palm, cocoa powder, and salt together, until mixed. Pat the mixture firmly into the bottom and beside of the pan

3.Blend cashew nuts, original Blue Diamond Almond Breeze, and matcha powder together until mixed. Put it on the top of tart. Refrigerate for 20 minutes

4. Top with strawberry. Ready to serve.

Whole Wheat Peanut Butter Chocolate Chip Pancakes

Do you prefer the fluffy American-styled pancakes to satisfy your sweet tooth? Pancakes will always remain classics. Although, we do love the vintage buttermilk pancakes, it wouldn’t hurt to try out pancakes drizzled in peanut butter and topped with chocolate chips. A perfect indulgent breakfast that happens to be healthy too! Smothered in warm peanut butter spread, these buttery hotcakes are lighter than you think with the Blue Diamond Almond Breeze Milk keeping it mild. Here’s a recipe you can try.

Ingredients:

1.5 cups white whole wheat flour

2 tsp. baking powder

1 tsp. salt

1 egg

1 2/3 cups Blue Diamond Almond Breeze original almond milk

1/4 cup creamy peanut butter

1 tbsp. honey or agave

1 tsp. vanilla extract

Directions: 

1. In a large mixing bowl, whisk together flour, baking powder and salt until combined. Set aside.

2. In a separate mixing bowl, whisk together egg, Blue Diamond Almond Breeze, peanut butter, honey, and vanilla extract until combined. Pour the peanut butter mixture into the flour mixture, and whisk until just combined. (Be careful not to over-mix the batter)

3. Heat a large saute pan over medium-low heat. When hot, lightly spray the pan with cooking spray. Scoop 1/4 cup of pancake batter into the pan for each pancake, then sprinkle 1 teaspoon of chocolate chips on top. Cook until the pancakes start to bubble and the edges begin to set, 1 1/2 minutes. Flip the pancakes over and cook the second side until golden, 1 1/2 minutes. Transfer cooked pancakes to a separate plate. Repeat with the remaining batter.

4. Serve warm, drizzled with extra peanut butter and chocolate chips (and/or maple syrup) if desired.

[Featured In: Food Blogger  Courtesy of: Gimme Some Oven]

Peppermint Topped Cupcakes with Chocolate Hearts

The fun behind indulging these treat toppers are diving straight into the cream frosting! Also, let’s not forget, it’s less time consuming than baking a cake. Even if you are not a baker or have zero decorating skills, you can still nail this easy-to-make dessert. Shower your mum some love with these vanilla cupcakes topped with creamy peppermint frosting. For the perfect finishing touch, add some chocolate chip hearts. Here’s the perfect recipe for your little slice of heaven.

Ingredients:

2¼ cups all-purpose flour

1 cup sugar

1½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup plus 1 Tbsp. Blue Diamond Almond Breeze Original Vanilla almond milk; divided

½ cup vegetable oil

1 tsp. vanilla extract

1 can (16 oz.) regular or dairy-free vanilla frosting

½ – ¾ tsp. peppermint extract

1 drop red food coloring

Small heart shaped cookie cutter

6 tsp. mini chocolate chips; divided *amount may differ depending on the size cutter you use

Directions:

1. Preheat oven to 350°F.

2. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl with a whisk.

3. In a separate bowl combine 1 cup almondmilk, oil and vanilla.

4. Add wet ingredients to dry; stir just until combined.

5. Divide evenly among 12 muffin cups lined with muffin liners, lightly sprayed with cooking spray. Bake 20 minutes at 350°F or until a toothpick inserted in the center of a cupcake comes out clean. Cool in pan 5 minutes. Remove to a wire rack to cool completely.

6. To prepare frosting. Combine frosting, remaining tablespoon of almondmilk, peppermint extract and food coloring; beat with an electric mixer until fluffy.

7. Frost cupcakes. Lightly place heart shaped cutter in center of a cupcake; carefully drop or spoon in mini chocolate chips. Press chips lightly. Remove cutter. Repeat with remaining cupcakes and chocolate chips.