Nutrient-Dense Summer Desserts
So, I could have titled this post “Healthy Desserts For Summer” but didn’t. Diet culture has conditioned us to believe we can lose or gain our health with one bite of something. But, the reality is our health is achieved by the sum of our behaviors over time. So, no, you can’t be “unhealthy” all of a sudden because you put creamer in your coffee or ate a donut for breakfast.
While there are some foods that are more nutrient dense, I do believe all foods nourish us! They can all be a regular part of a balanced and healthy lifestyle, if you want. Some foods nourish our bodies, while other foods nourish us socially or emotionally as they evoke happy memories.
I was eating Sun Chips the other day and suddenly was whisked back to being a kid at the beach in the summer. Transported back in time through eating that cheesy multigrain chip, since my mom always packed Sun Chips as a beach snack. Even though I was actually in my kitchen munching away on those chips, in my mind I was wrapped in a beach towel, hair still wet from the playing in the water, sand coating my wet feet from the trek to our beach blanket, and sitting next to my siblings as we took a break from playing to refuel with some tasty snacks. See? Chips can nourish you, and it’s okay if it nourishes you in a different way than a carrot would.
And, friends? No shame if you eat the not nutrient-dense version of a dessert this summer. Eat what sounds the yummiest! It’s okay if the more nutrient-dense version satisfies and appeals to you, and it’s also okay if it’s the other version that sounds better. Either choice has a neutral effect on your human worth — remember that.
Okay! With that disclaimer out of the way, on to six nutrient-dense summer dessert recipes! Some are homemade and others are store-bought, but all are favorites of my family and ones we make on repeat.
Healthy Choice Greek Yogurt Bars from Costco (The name is ironic, given my rant at the beginning of this post! Lol!)
These were on sale one day, and I thought I’d give it a try after walking past them for years at Costco. The verdict? So good! I love how creamy and light they are. They are low calorie (I don’t count calories), and I like that simply because after finishing a meal I don’t have room for a rich dessert.
These Greek yogurt bars are very easy to still have room for post-meal or even have for a snack on a hot day. I love how they have a decent amount of protein per bar, too. My favorite is the berry flavor, and my husband prefers the strawberry, which works out perfectly since we can just split the box! Healthy Choice Bars found here!
Mango Smoothie Bars from Walmart
The hubs and I discovered these gems a month ago, and both our eyes lit up when we tasted them. It’s ultra yummy, and packs a flavorful punch in your mouth. Unfortunately once our box was done, I haven’t been able to get more because they are always out of stock! So why am I telling you all about these again? More competition for them at the store now!
They are very similar to the yogurt bars I mentioned above from Costco, and they have all the same amazing qualities (decent protein, low calories, taste galore, etc.).
Only downside is they are a bit more expensive than the Costco ones. For both yogurt bars, I like the size! It’s not too big but also not so small that you feel cheated of your dessert. Walmart Mango Smoothie Bars found here!
Smoothie Pie
As a kid, I would help my mom make the dessert for a monthly senior’s lunch gathering at our church. One summer she found this smoothie pie recipe online, and it was a hit! Our family hasn’t stopped making it since. We’ve changed up and experimented with flavors, but I think my favorite is the original raspberry flavor. It’s easy-peasy to make. If you use frozen fruit, be sure to completely thaw it, or it will be a sloppy mess and not set properly. Berry Smoothie Pie recipe found here!
Coconut Vegan Fudge
My older sister told me about this vegan fudge recipe, and I make it more than her now! I love how it reduces waste, as it utilizes the bean water from the can (aqua faba). So, whenever we have nachos for supper, I use the rest of the black beans and the water from the canned beans to whip up some of this amazing fudge.
It definitely should look undercooked when it’s done baking. Once it cools and you pop that baby in the fridge, the magic will happen, and you’ll get that amazing fudge texture.
It’s even hubby approved in my house! He said it’s one of the best weird bean things I’ve made, so I’ll take that as a compliment. :)
I have also made it with kidney beans and chickpeas, and it honestly tastes the same as when I made it with black beans. I’m not vegan, but it’s okay to eat vegan recipes even if you aren’t. I love food freedom and the lack of rules! Vegan Fudge recipe found here!
Banana Chocolate Chip Ice Cream
This recipe I discovered when watching a Pro Home Cook cooking video on YouTube. My hubby and I love watching his videos and get excited to tell the other one if we see a new one has been posted. I love the simple ingredients in this homemade ice cream and that it tastes like a banana chocolate chip muffin! The only draw back is you have to let it sit out from the freezer for a bit before you can scoop it. I find that hard as I want to eat is as soon as the craving hits!
I included the recipe here instead of linking to it, since it’s in a hard to find place on his blog. I typically make a double recipe and freeze it in individual containers.
Ingredients:
· 1 1/2 cups frozen banana pieces
· 2 Tablespoons of coconut milk
· 1 Tablespoon of maple syrup
· pinch of salt
· 2 Tablespoons of walnuts
· 2 Tablespoons of chocolate chips
Instructions:
In a food processor, add in 1 1/2 cups of frozen banana pieces, 2 tablespoons of coconut milk, 1 tablespoon of maple syrup, and a pinch of salt. Blend until smooth. This will take approximately one minute.
Next, add in 2 tablespoons of walnuts and 2 tablespoons of chocolate chips. Blend for another 30 seconds to break down the walnuts and chocolate chips.
Scoop everything into a freezer-safe container, and freeze until hard. Serve yourself some banana nice cream whenever you want something cold, creamy and sweet!
Almond Butter Chocolate Ice Cream
A classmate of mine from my health and life coaching school told me about this recipe. It’s so simple and very tasty! I was craving chocolate one night after supper, and this hit the spot. I made it in a Magic Bullet Blender (not the best), so it unfortunately didn’t get all the frozen banana mixed properly and had some mushy banana chunks in it! So, use a better blender, and it will taste great and have an awesome texture! It was a bit more like pudding for me.
Ingredients:
· 1 frozen Ripe banana
· 2 Tablespoons of cocoa powder
· 2 Tablespoons of almond butter
Instructions:
Blend and enjoy!
P.S. — Did you like how I described food at the start of this post? Yeah? Then, I bet you’ll love reading my “Why I Ate” blog over on my website. I give you an glimpse inside my head to show you what it’s like to think like an intuitive eater. You can check out some of my posts here: Nyla's Blog!