Dessert Nachos & Sweet Yogurt Dip

SAM_5261

My first-world problem/ plight of having too many whole-wheat tortillas persists (read about my participation in a high-fiber nutrition study). All but two 10-ct. bags have been used up and all for savory dishes, tofu scrambles, bean and veggie burritos, burrito bowls, and much more.SAM_5262

So I wanted to try something sweet.

I’ve seen different dessert nacho recipes pinned on Pinterest for quite a while. I thought I’d dip into that.

What I threw together was pretty good and super simple. This recipe makes enough for one, but you could easily double it.

It works well for dessert, but I’d also love to try it out on kids. I think they’d get a kick out of dessert nachos, and maybe even for breakfast…

Ingredients

1/2 or 1 whole-wheat tortillaSAM_5259

1 t cinnamon

1 t stevia or 2 t organic honey

1/4 cup plain yogurt (plain works, but non-dairy coconut is a little sweeter)

1 more t stevia

1/2 t pure almond or vanilla extract

1/4 cup fruit of choice

DirectionsSAM_5265

-If you haven’t already, slice your fruit and refrigerate to keep cool.

-To make the dip, mix the stevia and almond or vanilla extract into yogurt and blend thoroughly. You can use regular yogurt if you like, but I recommend plain since sugared varieties are, well, well-sugared. Return to refrigerator or freeze for about 40-50 minutes, churning occasionally, if you prefer more of a fro-yo consistency.

-To prep nachos, use a pizza cutter to cut your round tortilla into two halves. Cut each of those into three triangles. With each of your six triangles, cut a small triangle off the pointed end. With what’s remaining, you should be able to cut three more small triangles using a zigzag pattern.SAM_5270

-Next you’ll want to lightly spritz a broil-safe pan with cooking spray. If you’re using a cinnamon-stevia blend, go ahead and mix those together now, lightly coat the chips with cooking spray, press into blend and set on pan. If you’re opting for honey, which works a little better in my opinion, lay on pan, drizzle honey over chips, then sprinkle cinnamon atop.

-Broil for only a minute or so on that side. You’ll want to watch them carefully, and flip them quickly. If you’d like more sweetness, you can add more of either blend once you’ve flipped. Return to broiler and remove only once toasted. Let cool.

Then you’re ready to dip. Place your fruit on top of your dip and scoop up something sweet and good.

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Sweetheart Strawberry Pastry Pie

Have someone you love? Want to make them something special this Valentine’s Day?

That’s very nice. And while you do that, make something sweet for yourself, like this delicious sweetheart pastry.

To make one big heart pastry, simply follow my beloved healthy pastry dough recipe. But of course, form into two heart shapes. Top one with filling (1 medium-sized strawberry, chopped and blended with 1 t cream cheese frosting or 1 t organic vanilla yogurt). Lay the second heart over the top and press the edges closed with a fork.

Delicious is that easy. It only takes a few minutes, and it tastes so much better than anything you’d buy from the grocery store. Homemade baked goods always taste better.

Recipe For Pastry Dough:

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk
Directions:
  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.
  7. Lay a sheet of wax paper onto a baking sheet and spray with Pam. Lay twelve of the dough sheets onto the pan. Add the fillings on top.
  8. Take the tips of the fork and press down the edges. Working with this dough is kind of like working with clay. The score marks will help the sides stick.
  9. Bake at 350 degrees for 7-8 minutes. Remove when the pastries are golden brown.

Mini Pumpkin Pies

For you…

Or for a group, perhaps?

You could use this recipe for either.

Dessert

Or pre-feast snacks.

This recipe makes 6 little pies.

Perfect for the season,

And sure to tantalize

any and every

lover of pumpkin.

Pie Dough Recipe

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk

Filling Recipe

2 T pumpkin puree

1 T organic vanilla yogurt

a splash more vanilla

1.5 t stevia

dash of cinnamon

1/2 t pumpkin pie spice

Directions

  1. Combine flour, stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Cut in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the filling is prepared (simply mix all ingredients together) take the dough out of the refrigerator and roll out into a thin crust. Cut into squares or use a biscuit cutter to make perfect rounds, which I forked on the sides. Or you can use a pretty cookie cutter to give your crusts a fun shape like the flower ones you see.
  7. Gently press the dough into a lightly greased mini muffin tin.
  8. Bake at 350 degrees for 3-4 minutes.
  9. Remove from oven. Using a spoon, carefully divide up the filling between the pie shells and return to oven for another 8-9 minutes or until slightly golden brown.

Remove and serve warm to those whom you are most thankful for.

Or just yourself. Either way, I hope you find much to be grateful for today. Have a very happy holiday.