Healthy Summer Desserts- YUMMMMM! - Westport Moms

Sweet Potato Chocolate Pudding

1 pound sweet potatoes
¼ cup unsweetened cocoa powder
6 TBS pure maple syrup
2/3 cup unsweetened almond milk (or any milk)
2 TBS unsalted, unsweetened almond butter
½ tsp instant decaf coffee powder
½ tsp pure vanilla extract
1/8 tsp fine-grain sea salt

  1. Preheat the oven to 400 degrees. Using a fork, poke holes in the sweet potato and place on a parchment lined baking sheet. Bake for 1 hour, until very tender. You can do this in your toaster oven.
  2. When cool enough to handle, remove the skin, place in a food processor or high-speed blender with all the remaining ingredients, and process until smooth. A Vitamix will work best. Serve at room temp or chill until cold.

Peach and Blueberry Crisp

6 medium peaches, pitted and sliced, about 4-5 cups
2 cups fresh or frozen blueberries
1 cup whole wheat pastry flour
¾ cup coconut palm sugar
½ cup old-fashioned rolled oats
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
8 Tablespoons unsalted butter, cut into pieces

  1. Preheat the oven to 350 degrees.
  2. Place all fruit in an 8- or 9-inch baking dish or pie plate. Toss to mix them up a bit.
  3. Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until mixture resembles small peas. Squeeze with your hands to create small clumps.
  4. Arrange topping over fruit to cover.
  5. Bake for about 45 minutes, or until bubbly and topping is golden brown.

Strawberry-Cherry Frozen Yogurt Bark

1 ½ cups unsweetened whole milk Greek yogurt
3 TBS pure Grade A maple Syrup
¾ tsp pure vanilla extract
¼ cup strawberry preserves, or any flavor (look for no sugar added like St Dalfour)
1 cup diced fresh cherries (or 2 ripe bananas, diced)
Chocolate drizzle:
½ cup chocolate chips, dark or semisweet
½ TBS unrefined virgin coconut oil

  1. Line a rimmed baking sheet with parchment paper.
  2. Combine yogurt, syrup, and vanilla in a medium mixing bowl and stir until well combined. Stir in strawberry reserves and diced cherries.
  3. Pour mixture onto prepared baking sheet and spread it into a ½”-thick rectangle or oval. Make sure it’s not too thin.
  4. Melt the chocolate and coconut oil in a heat-proof bowl set over a pot of simmering water.  Drizzle the melted chocolate over the yogurt with a spoon. Put in the freezer and freeze until firm, about 2 hours. After the bark has hardened, break into pieces and store in a covered container in the freezer.

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