So I promised you I’d share the low carb-ish desserts I came up with, and I am delivering (well, one of the things I’m going to share in this post is actually a breakfast, but it fits with my theme, you’ll see). While in Vegas, I bought 4 new bowls and napkins. Partially because I think my blog pics tend to look a little white (white plates, white counter), and partially inspired by slight jealousy for Katie’s beautiful bowls, I decided to invest in a few fun and funky new bowls, and stylish background napkins to go with them. You saw a sneak preview already in this post of the napkin. In today’s post, you’ll see all 4 colours/sizes of bowls and all 4 snazzy napkins.
I have always loved Fiesta Dinnerware and its simple, bright colours. I’ve even stayed at a hotel right near the factory where it’s made (that’s not why I stayed there, just a coincidence). So when I was shopping in Dillard’s in Vegas and saw that it was on sale (score!) and already had a hankering for new bowls, it was a no-brainer!
So the first shot, featuring the small eggplant bowl and the pink napkin is strawberry banana soft serve. Doesn’t it go beautifully with the colour of the napkin? A perfect light and refreshing dessert that fits with my low-carb plan (it might not be traditionally low carb, since I think bananas have a lot of carbs for fruit, but it works for me ).
In the orange medium-sized bowl on the orange napkin, we have a simply divine peanut butter and banana concoction. To make the base, I mixed 3 tbsp light ricotta, 1/3 cup fat-free plain Greek yogurt, a splash of vanilla extract, a bit of Splenda and 2 tbsp PB2. To that, I added one chopped banana and gave it a good stir. Seriously: SO GOOD! Not even, “oh this is good for a healthy, low carb-ish dessert,” like, this is an insanely delicious peanut butter and banana dessert…TRY IT!
Up next, in the medium-sized lime green bowl on the lime green napkin, is our one breakfast option (sorry for the bad photo, but I’ve said it before, I’m in a time crunch when it comes to breakfast photography). I made a smoothie in a bowl with 1.5 cups frozen strawberries, thawed ever-so-slightly for easier blending, 1 cup vanilla almond milk and Splenda. I swirled it with a mix of regular plain and Greek yogurts, and topped with 1 cup fresh pineapple chunks (to be low-carb, topped with the fruit instead of my usual cereal). Another beautiful bowl! The sweet smoothie, tangy yogurt, and fresh pineapple combined to make a seriously delicious bowl of breakfast.
Last but not least, in the small blue bowl on the blue napkin, is a creamy apple cinnamon dessert. I did my usual sauté an apple with water, cinnamon and splenda on medium-high until tender routine (bought Pink Lady apples for the first time since they were what looked good at the grocery store…pickings are slim this time of year). I mixed 3 tbsp light ricotta and 1/3 cup fat-free plain Greek yogurt, a splash of vanilla and a touch of Splenda, then mixed it together and topped with a few shakes of cinnamon. Another winner!
So you see, dessert fits into any lifestyle, even when I’m cutting back on carbs. You just have to get a bit creative in the kitchen, and you can eat what you crave if you’re smart about it. So, after 3 days, low carb-ing it is still going okay. I actually enjoy the challenge in a way, because it forces me to think outside the box a bit, and I have to eat more “whole” foods, as opposed to stuff from a box. Not sure how many more days I’ll go, as I am feeling better already, but we’ll see. I have to admit, I did “cheat” a bit last night, as I was making these brownies for a friend, and had a little taste (or two) of the batter! But that’s ok…they’re made with pumpkin, so a little batter won’t kill me!
What is your favourite “healthy” dessert?