Mini Cherry Crunch Pie

Need a pie fix quick?

I’m not a huge pie fan, especially not fruit pies, but there’s something sweet about this little mini cherry pie. I like it. So much that I might try the same recipe with blueberries.

And peaches.

And maybe apples, too?

You could probably sub any fruit you like. Enjoy!


2 T oats

1 T white whole wheat flour (or spelt)

1 T stevia

1/2 T cinnamon

1 T nondairy milk

2-3 cherries, chopped

optional: 1 t organic light brown sugar


-Preheat oven to 375 degrees. Lightly grease a mini pie dish or ramekin with a rounded bottom. Set aside.

-Combine all ingredients, except cherries in a small bowl. Mix well.

-Place half of mixture in the prepared dish. Press down to form a thick-ish crust.

-The next layer should be the cherries. Spread evenly, but don’t place cherries along the outer edges.

-Take remaining dough and pat into a flat cookie-like patty. Place over cherry layer and pinch sides shut. Slice vents in the top if you like.

-Bake for about 6-7 minutes. Likewise, you could also try microwaving this little pie for 90 seconds.

Dark Chocolate Cherry Scone

One of the most calorific sweets out there is the scone. What makes it so wonderful is all the butter, sugar, and oil it requires to taste delicious–enough even to make Paula Deen proud.

And enough to make your physician pale at the very thought of such ingredients.

But you can have your scone and your chocolate, too. You just have to have the right ingredients.

Check out this recipe I’ve adapted from Healthy Green Kitchen. It makes one very big scone that would pass even the highest pastry chef standards.


6 T white whole wheat flour (or wheat pastry flour)

1 T steel cut oats

1 T stevia (or light organic brown sugar if you’re feeling devilish)

a pinch of baking powder and baking soda

optional: dash of cinnamon

4-5 cherries, diced

1.5 t vegan butter

2 T nondairy milk

splash of lemon juice and pure vanilla extract

1-2 T dark chocolate chips


-Preheat oven to 350 degrees. Lightly grease a baking dish or sheet. Set aside.

-In a small bowl, combine all dry ingredients. Then push to one side.

-On the other side, mix milk with lemon juice. Then mix in vanilla and begin blending in dry mix.

-Cut in butter and mix ’til well blended. ¬†At this point, gently fold in your cherries and dark chocolate chips.

-Form into a triangular scone. Place on prepared baking dish and bake for approximately 11-13 minutes or until golden brown.

Serve warm (right out of the oven is always best).

Cantaloupe-Yogurt Sundae Bowl

I got this idea from one of my favorite foodie bloggers, Snack Girl.

I didn’t make many modifications to her breakfast version of this cantaloupe bowl.


1/2 to 1/3 cantaloupe, filled with your favorite yogurt and topped with blueberries or other fruit.

But I have a frozen little secret I’ve been sharing with friends for quite a while that turns this breakfast bowl into a sundae one!

A few nights a week, I pop a cup of Greek yogurt in my freezer, churning it with a spoon every 20 minutes or so until it reaches a frozen consistency similar to ice cream.

Pretty smart, right? It’s lower in sugar than most frozen treats you’d buy in store, plus it’s got more protein, too!

I often mix in fresh fruit as a topping. Blueberries are a regular feature in this frozen yogurt design.

But if you go for this sundae bowl, you could have a bit more fun with it…

Idea: Freeze the bowl (the cantaloupe bowl), too!

Idea: Add in a frozen banana for a real sundae effect.

Idea: Freeze into several chunks and mix with frozen fruit in a blender for a smoothie-like consistency.

Idea: Ditch fresh fruit and indulge in richer toppings (think chocolate…)

Idea: Try other frozen fruit bowls by carving out all or part of the center (of apples, oranges, pear, peach, etc.)

Fruit really does make for a delicious dessert. It’s naturally sweet, naturally the best choice.