Browsing Category

Desserts

Desserts Recipes

Strawberry Cheesecake Popsicles

strawberry cheesecake popsicle

strawberry cheesecake popsicle

Strawberry Cheesecake Popsicles

Yields 6 popsicles

Ingredients

Directions

  1. Place cream cheese and yogurt into food processor. Blend until thoroughly combined.
  2. Place chopped strawberries into food processor. Blend until mixture is smooth.
  3. Pour cheesecake mixture into Zoku Mod Pop Molds,  leaving one extra inch in each pop mold. Add granola crumcles into each pop mold. Place pop sticks and drip guard into each pop mold.
  4. Freeze popsicles overnight. Once frozen, remove each popsicle and individual mold from the base. Run the mold under warm water for a few seconds. Once loose, remove popsicle from mold and serve.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for $15 discount.

Desserts Recipes

Strawberry Basil Popsicles

strawberry popsicle

strawberry popsicle

Strawberry Basil Popsicles

Yields 6 Popsicles

Ingredients

Directions

  1. Place chopped strawberries and torn basil leaves into a food processor. Blend until mixture is smooth. Add Fiber Syrup and chia seeds into food processor and pulse a few times until well blended.
  2. Pour strawberry mixture into Zoku Mod Pop Molds. Place pop sticks and drip guard into each pop mold.
  3. Freeze for 8 hours. Once frozen, remove each popsicle and individual mold from the base. Run the mold under warm water. Once loose, remove popsicle from mold and serve.
Appetizers Desserts Recipes

Frozen Yogurt Berry Bark

frozen yogurt bark

frozen yogurt berry bark

Frozen Yogurt Berry Bark

Ingredients

Directions

  1. Line baking sheet with parchment paper. Set aside.
  2. In medium bowl, add yogurt and syrup. Combine well.
  3. Spread yogurt evenly onto the parchment paper. Top with yogurt berries.
  4. Place baking sheet into the freezer for at least 6 hours.
  5. Remove from freezer and break into pieces. Serve immediately.
  6. Store remaining pieces in sealed container freezer.
Breakfast/Brunch Desserts Recipes

Chocolate Cheesecake Granola Bars

granola bar

granola bar

Chocolate Cheesecake Granola Bars

Yields 12 bars

Ingredients

For crust

For filling

Directions

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray.
  2. In food processor, add granola and pulse for 10-15 seconds or until granola is coarse. Add fiber syrup and pulse until syrup and granola have thoroughly combined.
  3. Reserve 1/2 cup of granola mixture. Spread remaining granola mixture evenly onto 8×8 baking pan.
  4. In medium bowl, add greek yogurt, cream cheese, Choc Zero, egg, and vanilla extract. Mix ingredients well until completely smooth. Fold in chocolate chips.
  5. Spread yogurt mixture evenly on top of granola.
  6. Crumble remaining granola mixture evenly over yogurt mixture.
  7. Bake in oven for 35 minutes.
  8. Let cool for 10 minutes before serving. Cut into 12 squares.
  9. Store bars in sealed container in refrigerator.

 

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for $15 discount.

Breakfast/Brunch Desserts Recipes

Triple Chocolate Waffle with Salted Caramel Cream Cheese

Triple Chocolate Waffle with Salted Caramel Cream Cheese

Inspired by the original F-Factor Pancake/Waffle

Serves 1

Ingredients

Directions

  1. Add first four ingredients together into a bowl and mix together. Add egg whites, milk, and vanilla into bowl and mix all ingredients together.
  2. Fold in chocolate chips and mix well.
  3. Spray waffle maker with non-stick spray. Pour batter into the hot waffle maker. Close lid.
  4. Cook until waffle maker indicates waffle is done.
  5. Top waffle with scoop Melanie’s Medleys Salted Caramel Cream Cheese.
  6. Drizzle with Choc Zero Chocolate Syrup and Caramel Syrup, and top with fresh raspberries.

 

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for $15 discount on your order.

Breakfast/Brunch Desserts Recipes

Two-Ingredient Granola Cookies

Two-Ingredient Granola Cookies

Yields 1 cookie

Ingredients

Optional ingredients

  • Chocolate chips
  • Raisins
  • Nuts

Directions

  1. Add 1/2 cup ProGranola and 1 tbsp of Fiber Syrup into food processor. Pulse several times until granola is coarse and syrup is thoroughly combined.
  2. If adding additional toppings, place into food processor and pulse a few more times to combine all of the ingredients.
  3. Remove mixture from food processor and set onto parchment paper.
  4. Using your hands, gently form mixture into a 2-3 inch round cookie. Mixture will be sticky, so take your time when forming the cookie.
  5. Let cookie harden up on the parchment paper at room temperature for at least 30 minutes.
  6. Enjoy as a snack on its on or serve with greek yogurt and berries for breakfast!

If you are wanting to make multiple cookies, simply double, triple, quadruple, etc. recipe to make desired amount of cookies!

Breakfast/Brunch Desserts Recipes

Strawberry Cheesecake Granola Bars

Strawberry Cheesecake Granola Bars

Yields 12 bars

Ingredients

For crust

For filling

Directions

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray.
  2. In food processor, add granola and pulse for 10-15 seconds or until granola is coarse. Add fiber syrup and pulse until syrup and granola have thoroughly combined.
  3. Reserve 1/2 cup of granola mixture. Spread remaining granola mixture evenly onto 8×8 baking pan.
  4. In medium bowl, add greek yogurt, cream cheese, fiber syrup, egg, and vanilla extract. Mix ingredients well until completely smooth.
  5. Spread yogurt mixture evenly on top of granola.
  6. Spread fresh strawberries evenly on top of yogurt mixture.
  7. Crumble remaining granola mixture evenly over strawberries.
  8. Bake in oven for 35 minutes.
  9. Let cool for 10 minutes before serving. Cut into 12 squares.
  10. Store bars in sealed container in refrigerator.

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe. Use code BROOKEZ18 on the Melanie’s Medleys website for 20% discount.

Breakfast/Brunch Desserts Recipes

Raspberry Chia Jam

Raspberry Chia Jam

Adapted from a The Kitchn recipe 

Ingredients

Directions

  1. Place chopped raspberries in a small saucepan over medium heat. Cook fruit until it becomes syrupy, approximately 5-10 minutes. Mash the raspberries.
  2. Remove saucepan from heat. Add in lemon juice and fiber syrup and mix well.
  3. Stir in chia seeds.
  4. Let the jam sit for at least 5 minutes to thicken.
  5. Transfer jam to jar or other storage container. Store in refrigerator for up to 2 weeks.
Desserts Recipes

Fiber Truffles

Inspired by F-Factor Truffles

Double Chocolate Peanut Butter Fiber Truffles

Yields 20

Ingredients

Directions

  1. Mix GG crackers and Chocolate PB2 together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Melt dark chocolate in a double-boiler over the stove-top. Let cool for 2-3 minutes.
  5. Dip each truffle in the melted chocolate, coating all sides, and shaking off excess chocolate.
  6. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  7. Keep in refrigerator until consuming.

Maple Caramel Pecan Fiber Truffles

Yields 20

Ingredients:

Directions

  1. Mix GG crackers and Maple Caramel Powdered Peanut Butter together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper-lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Place chopped pecans in a shallow bowl and roll each truffle in the chopped pecans, lightly pressing them onto the truffles.
  5. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  6. Keep in refrigerator until consuming.

Cocoa Dusted Peanut Butter Fiber Truffles

Yields 20

Ingredients:

Directions

  1. Mix GG crackers and PB2 together in a medium bowl. Add milk, water, and vanilla and mix throughly.
  2. Form into 1-inch balls and place on a parchment paper-lined baking sheet.
  3. Refrigerate for 30 minutes.
  4. Place cocoa in a shallow bowl and roll each truffle in the cocoa powder, coating all sides.
  5. Place each truffle on baking sheet and refrigerate for at least one hour, or overnight.
  6. Keep in refrigerator until consuming.
Appetizers Breakfast/Brunch Desserts Recipes

Chocolate Pumpkin Pie Muffins

Chocolate Pumpkin Pie Muffins

Yields 12 muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees. Spray muffin pan with non-stick spray.
  2. Add all ingredients except cream cheese and chocolate chips to a large bowl and mix well.
  3. Fold chocolate chips into batter.
  4. Scoop small amount of batter into each muffin tin.
  5. Scoop small spoonful of cream cheese into each muffin tin.
  6. Cover each muffin with remaining batter.
  7. Bake in oven for 25 minutes. Let cool and enjoy!

 

Disclosure: I received free samples of cream cheese from Melanie’s Medleys to create this recipe.