Product

HEALTHY YOGURT DRINKS

Larry's Strawerry Lassi

Ingredients

• 1 cup Vanilla Lassi (recipe at bottom of post) or store-bought vanilla lassi
• 1 cup frozen cubed strawerry

Instructions

1. Combine the lassi and strawerry in a blender and blend until smooth.
2. Serve or store in the refrigerator for up 3-4 days.

Nutrition Information

Serving size: 1 Calories: 250 Fat: 3.5 Saturated fat: 2 Trans fat: 0 Carbohydrates: 48 Sugar: 42 Sodium: 135 Fiber: 5 Protein: 9 Cholesterol: 15

Vanilla Lassi

Ingredients

• 1.5 cups store-bought low-fat or non-fat plain yogurt or homemade yogurt
• 5 cups low-fat or non-fat milk
• 2 teaspoons granulated sugar (optional)
• 1 teaspoon vanilla extract

Instructions

1. Combine the yogurt and milk in a mixing bowl and whisk until combined. Stir in the sugar if desired, and vanilla extract.
2. Use in Larry's Strawberry Lassi (above). You can store in the refrigerator for up to 7 days.

Nutrition Information

Calories: 130 Fat: 3 Saturated fat: 2 Trans fat: 0 Carbohydrates: 15 Sugar: 15 Sodium: 140 Fiber:0 Protein: 10 Cholesterol: 15

HEALTHY DESSERT TIME

Healthy Breakfast Banana Split

Ingredients

• 2 bananas 
• 1 cup cottage cheese, 1% or fat free (or Greek yogurt)
• 2 Tbsp, all-fruit strawberry jam
• 8-10 strawberries, sliced
• 8-10 blackberries
• 1 teaspoon granola (or toasted oats)
• 1 teaspoon chopped nuts (like almonds, peanuts, or cashews)

Instructions

1. Peel 1 bananas and cut in half lengthwise.
2. Place banana halves in a shallow bowl.
3. Add a few berries to the bottom of the bowl, between banana slices.
4. Top with cottage cheese and sprinkle with remaining berries, granola and chopped nuts.
5. Repeat with remaining banana, to prepare second banana split. Serve immediately.

Nutrition Information

Serving size: 1 banana split Calories: 313 Fat: 5.1 Saturated fat: 1.3 Carbohydrates: 52.6 Sugar: 33.2 Fibber: 7.1 Protein:17.5 Cholesterol: 4.5

HEALTHY BAKING CAKE

Fresh Fruit Cake

Ingredients

• 1 watermelon seedless, medium-sized
• 5 blueberries / 1 pineapple, peeled and chopped (or sliced)
• 1 quart strawberry, whole
• 5 kiwi, peeled and sliced

Directions

1. Lay watermelon on its slide. With a large, non-serrated, sharp butcher knife, cut both ends off to form straight edges. Turn watermelon so that it is sitting flat-sides up and down. Carefully trim the rind off, so it resembles the smooth, straight curve of a round cake.
2. Arrange blueberries, strawberries and kiwi however you wish atop the cake and around the bottom. If it being prepared ahead of time, leave the tops on the strawberries to preserve their freshness.
3. Cover and refrigerator until ready to serve.
4. The best way i found to serve it was for our guests to pluck their fruit of choice off the "cake" while i sliced chunks of watermelon as requested.

Nutrition Information

Serving size: 1 (637g) Serving per recipe: 8 Calories: 276.6 Saturated fat: 0.1

Cholesterol: 0 Sodium: 8.8 Dietary fiber: 6.7 Sugars: 53.9 Protein: 5.1

HEALTHY FRUITS DRINKS

Kiwi Pear Juice

Ingredients

• 2 kiwis
• 3 pears
• 1 apple

Instructions

1. Peel the kiwis, if you'd like. 
2. Core the pear and apple. Juice together and serve.
3. This juice is pretty sweet, but really great for dessert. I also love the earthy green color it turns out to be.

HEALTHY FLAVOR ICE CREAM

Vegan Mint Chip Ice Cream

Ingredients

• 1 3/4 cup coconut milk
• 1 3/4 cup coconut cream
• 1/4 cup "light" (clear) corn syrup
• 3/4 cup raw sugar
• 1 large bunch fresh mint leaves
• 3/4 to 1 teaspoon kosher salt, to taste
• 2 1/2 ounces dark chocolate, finely chopped and chilled in freezer

Directions

1. In a medium saucepan combine coconut milk. coconut cream, corn syrup, and sugar and cook over medium heat, stirring frequently, until mixture comes to a simmer. Remove from heat, stir in mint leaves, cover, and let steep for 2 hours.
2. Strain mixture into a clean saucepan, pressing on mint leaves with a spoon to press out all coconut milk, and return to a simmer. Transfer mixture to blender, cover very tightly, and blend for 30 seconds. Pour into an airtight container, then add salt to taste.
3. Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Add dark chocolate in final minutes of churning. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.