I got really lucky marrying my husband. There are many reasons why, but in this post it relates to dessert. Let me explain. My husband does not have a big sweet tooth AT ALL. In fact, when I make sweets I have to beg him to help me finish it off because I’m too stubborn to throw anything away. So naturally, I don’t like making sweets since I’m the only one that will eat them – although our little girl is becoming a fantastic helper with that. I know many spouses who struggle with keeping sweets out of the house because their partner insists on having them. I would definitely be that partner if I didn’t care so much about my health, but thankfully my husband and I keep each other in check.
That being said, if I can convince my husband that a particular dessert is healthy or includes some type of fruit, more often than not he will try it. I like to think you all are as critical about sweets as my husband, so today I hope this healthy dessert blows your mind!
It finally hit me the other day that bananas would make a great natural sweetener for the cheesecake dessert I’ve been developing. Overripe bananas are wonderful natural sweeteners and I’ve used them in other sweet foods (i.e. muffins, smoothies, etc.), but it never occurred to me until recently that they would be great in cheesecake. And instead of cream cheese, a more nutritious substitute is whole fat greek yogurt. It’s higher in protein and lower in saturated fat, with plenty of probiotics to boot! So after a few experiments, everything came together and turned into these Lemon Raspberry Healthy Cheesecake Cups with Cashew Crust Topping. All is right in the world.
Now I know you may be thinking this is more of a dressed-up version of yogurt than a dessert, and you’re right. But dessert should be a nice treat to end the meal without taking you from satisfied to overly full. So yes, it’s both dressed-up yogurt and dessert. And that is wonderful!
There are times to indulge in rich, decadent desserts, but not regularly. When I worked for a catering company, I witnessed the amount of calories and fat in one single serving of the company’s popular chocolate silk pie. It was somewhere around 500 calories and 40 grams of saturated fat! In one serving, people! And the ingredient list was even worse – full of trans fats, artificial flavors, refined sugars, and practically no vitamins or minerals.
Instead, regular desserts should include natural and nutritious foods like fruit, nuts, and dark chocolate. They add more vitamins, minerals, and antioxidants compared to the nutrient-less desserts like the one I mentioned above. That’s why I made these lemon raspberry cheesecake cups. They’re not only sweet, but nutrient-dense. And that’s what I’m all about!
- 1 cup greek yogurt, whole or full-fat
- 1 overripe banana
- ½ teaspoon vanilla extract
- ½ lemon, juice and zest
- 1 tablespoon maple syrup or honey
- 1 cup frozen raspberries
- ½ cup salted cashews
- ½ cup dried dates
- In a medium bowl, add banana and mash with a fork until creamy.
- Next add the yogurt, vanilla extract, lemon juice and zest, and maple syrup. Whisk together all ingredients until smooth.
- Fold frozen raspberries into yogurt mixture and stir until well combined. Set aside.
- To make the cashew crust topping, add cashews and dates to a blender and pulse until evenly combined and both cashews and dates are in small pieces.
- To serve, add ½ cup raspberry-yogurt mixture to 4 small glass containers.
- Top with cashew crust topping.
- Garnish with extra raspberries and mint leaves. Serve cold.
- Note: Keeps in the fridge for up to 3 days.
As always, if you make a recipe don’t forget to take a picture and tag #unrefinedliving and me @unrefinedrd on Instagram so everyone can see!