Coconut-Mango Gelato Puree 1 lb frozen mango chunks with 1 cup chilled canned coconut milk and a pinch of salt in food processor, frequently scraping down sides of bowl, just until mixture reaches the consistency of gelato and is mostly smooth, 2 to 4 minutes. (Be careful not to overprocess and melt the gelato.) Sweeten with honey to taste, if desired, and pulse to combine. Divide among bowls and serve immediately. (Makes 3 1/2 cups.) Freeze any leftover gelato and allow to soften slightly in the refrigerator about 2 hours before eating. Try the same technique with frozen blueberries and heavy cream or frozen blackberries with banana and almond milk. NUTRITION (per 1/2 cup) 105 cal, 1 g pro, 12 g carb, 2 g fiber, 10 g sugars, 7 g fat, 6 g sat fat, 46 mg sodium Recipe by Pamela Parseghian Roasted Pear Parfaits Peel, core, and slice 2 pears. Toss with 2 tsp honey and 1 tsp neutral-flavored oil. Bake on parchment-lined pan at 375ºF (a toaster oven works well) until tender and golden, about 30 minutes. Sweeten 2 cups plain Greek-style yogurt with 2 tsp honey and 11/2 Tbsp finely chopped candied ginger. Divide yogurt mixture among 4 bowls and top with warm pears. Drizzle each serving with a little honey and sprinkle with a generous 2 Tbsp of lightly salted toasted cashews. (Serves 4.) Also try roasting red plums or sugar pumpkin slices instead of pears. NUTRITION (per serving) 189 cal, 10 g pro, 27 g carb, 3 g fiber, 18 g sugars, 5.5 g fat, 2 g sat fat, 68 mg sodium Recipe by Pamela Parseghian MORE: Dessert in a Blender: Carrot Cake Juice Salted Chocolate Wafers with Pumpkin Seeds Put 4 oz chopped dark chocolate (60% cacao or greater) in glass bowl and microwave on high for 30-second intervals until about three-quarters melted (about 90 seconds total). Stir until completely melted. Mix in 11/2 Tbsp raisins. While warm, spoon scant tablespoons of the melted chocolate onto parchment-lined sheet pan. Immediately top with 2 tsp toasted pumpkin seeds. Once chocolate starts to set, sprinkle with 1/8 tsp flaked sea salt. (Makes 10.) NUTRITION (per wafer) 58 cal, 1 g pro, 7 g carb, 1 g fiber, 5 g sugars, 4 g fat, 2.5 g sat fat, 20 mg sodium Recipe by Pamela Parseghian Creamy Raspberry Fool Mash 5 oz raspberries (frozen and thawed or fresh, when in season) with sweetener to taste (we used 2 Tbsp raw sugar), leaving some chunks. Whip 1 cup heavy cream with 2 Tbsp confectioners’ sugar (to lightly sweeten and stabilize the cream; you may omit if you’d like) until soft peaks form. Fold in 1/4 cup plain Greek-style yogurt and 1/2 tsp flavoring such as rose water, orange extract, or vanilla. Spoon half of the cream mixture among 6 dishes, top with two-thirds of the raspberry sauce, and finish with the remaining cream and sauce. (Serves 6.) NUTRITION (per serving) 179 cal, 2 g pro, 11 g carb, 1 g fiber, 8 g sugars, 15 g fat, 9.5 g sat fat, 18 mg sodium Recipe by Pamela Parseghian Peanut Butter-Chocolate Pretzel Truffles Pulse together 1 cup mini pretzels and 4 pitted medjool dates in food processor. Add 2 Tbsp natural peanut butter, 1 Tbsp coconut oil, and 1 tsp pure maple syrup. Pulse until combined, about 1 minute. Roll mixture into 6 balls. Carefully melt 2 oz dark chocolate (60% cacao or greater) in microwave, dip truffles halfway into melted chocolate, and place on wire rack to set. (Makes 6.) Also try dipping the chocolate-covered half in unsweetened coconut or cocoa powder, if desired. NUTRITION (per truffle) 161 cal, 3 g pro, 23 g carb, 3 g fiber, 15 g sugars, 8.5 g fat, 4.5 g sat fat, 97 mg sodium Recipe by Amy Fritch
