fit desserts


…who still wants to get fit! If you can’t stop feeling hungry for something sweet to eat, try these few healthy recipes, which will help you fight with it!

Banana and Mango Ice Cream

  •  140 ml soya, rice or almond milk
  • 1 large mango
  • 3 bananas

Peel and slice the bananas and mango and freeze so that they will separate when frozen. Process the milk at full power, gradually add the fruit and process until smooth and creamy. Serve at once or return to freezer. Once frozen it will need to stand for 20 minutes before serving.

PEAR AND PASSION FRUIT SORBET     

  •  2 large ripe pears
  • 2 tsps lemon juice
  • 4 passion fruit

 Peel and core the pears and cut into bite-sized pieces. Toss the pieces in lemon juice to prevent them going brown.

 Spread the pear pieces out on a baking tray and freeze.

Scoop the centres out of the passion fruit and heat to release juice from the seeds. This will only take a few seconds. Press through a sieve to remove the seeds.

 Place the passion fruit in a food  processor, add the frozen pears and process until smooth. It is a good idea to pulse the mixture first to get it started and prevent it trying to escape. If the mixture chops but doesn´t become smooth, either add a tablespoon of water or allow the mixture to defrost for 2 minutes. Eventually it will combine into a smooth sorbet. Serve at once, decorated with mint leaves.   

Tip: Try also other combinations such as Pineapple and Raspberries or Peach and Strawberries.

Pumpkin Cheesecake Bars Recipe

  • 6 tbsp “All Whites” OR 2 egg whites
  • 5 oz. fat free cream cheese
  • 62g (2 scoops) IsoPure Zero Carb protein isolate (vanilla)
  • 1 cup (226g) 1% cottage cheese
  • 1 cup pumpkin puree
  • ½ cup Splenda
  • 1 tsp vanilla extract
  • non-stick cooking spray

Preheat oven to 350 degrees. In a blender, combine all ingredients and mix well.

Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly. Bake for about 25-30 minutes.

When the bars are done, flip them out of the pan onto a sheet of foil, and chill in the fridge.
Makes 8 bars.

Chocolate Power Muffins

  • 2 cups oat flour
  • 2 scoops (62g) Perfect IsoPure Zero Carb chocolate protein isolate
  • ¾ cup Splenda
  • 2 tbsp unsweetened cocoa powder
  • ¼ cup soy flour
  • 3 tsp baking powder
  • 3 egg whites
  • 1 ¾ cup light plain soymilk (I used 8th Continent Light)
  • 1 tsp vanilla extract
  • non-stick cooking spray

Preheat oven to 350 degrees.

Combine dry ingredients in a medium bowl, and mix egg whites, soymilk, and vanilla together in a large bowl, until well blended. Slowly add dry mixture to wet and blend well.

Spray muffin tins non-stick cooking spray and fill 18 tins evenly. Bake for approximately 15 minutes.

Serve warm (heat in the mic for a few seconds) with some fat free butter substitute!

If you want some extra fat, sprinkle nuts on top before baking, or mix them into the batter. Or you could mix dried fruits or sugar free chocolate chunks into the batter as well.

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