This pie reminds me of my favorite chocolate cheesecake.  But, much better for you!  It meets all of my eating requirements  – it is healthy, delicious, and easy to make.  The secret ingredient to make it healthy…is tofu!!!  And you’d never know it was made with tofu!

I’ve tried a number of different crusts (all homemade but easy to do) – a wheat-free chocolate crust, a chocolate crust made with wheat flour, a graham cracker crust, and chocolate graham cracker crust.  The graham cracker crusts required sugar plus graham crackers (which contain sugar) which is why I  prefer the wheat-free chocolate crust I made, but I’ll leave the crust selection to you.

This recipe is not mine, so here is a link to the yummy recipe: Chocolate Infinity Pie (from Katie Higgins’ Cookbook, Chocolate-Covered Katie. You can also click her to check out her blog).

My kids love lemonade especially on a hot summer day. Here is a quick and easy sugar-free lemonade recipe. Note: we tried it with honey and did not like the flavor. It had a strong almost bitter flavor. The maple syrup is a much milder taste. You can also freeze this lemonade and make lemonade pops. Another favorite at our house.

My husband found this recipe awhile back and we tried it last week.  These cookies are delicious!  The best part…there is NO SUGAR!  Perfect for our no sugar summer!!!

You must give these a try!  The name of the recipe says exactly what is in these tasty cookies.  From Cookie+Kate blog: Maple Peanut Butter Chocolate Chip Oatmeal Cookies.

Here is a picture of a few of the ones from my first batch:

I’m off to make another batch!

Imagine…sugar cookies without sugar! Doesn’t make sense, right? Well, this recipe is exactly that…a no-sugar sugar cookie. These sugar cookies were discovered when my daughter tested different sweeteners in a sugar cookie recipe. Of course, regular sugar cookies taste better, but these are “sweeter” to me because they are healthier!!!

A bonus when using honey or maple syrup – it requires less sweetener. Usually you can use a ¼ – ½ less of the sugar substitute when you sub in honey or maple syrup for sugar. For example, this recipe called for 1 cup of sugar, but we only used ½ cup of honey.

I was short on time, so I did not try rolling them out and cutting them in shapes. I think it would work…will try that next, but I simply used a cookie baller and dropped them on a cookie sheet and into the oven they went. My son said, “they look like mini scoops of ice cream!” You know – they kind of do!

Brownies sounded good to me the other night, so I went searching online to find a recipe that was simple, but one that I could modify easily to make it healthier.  I don’t buy brownie mixes at the grocery store – they are full of bad ingredients from trans fat to artificial flavors and dyes.  The brownies were a hit with my family and this recipe was the result.  Note: Like several of my “typical” dessert recipes on this website, it is not perfect and has ingredients that I don’t recommend eating.  But, once again, it is ok to indulge every now and then.

Ready to eat my brownie!

I like these because they use oil (not butter).  I substituted the all-purpose flour with whole wheat flour, and reduced the sugar and substituted flaxseed (ups the fiber content).

A friend of mine introduced me to this delicious recipe.  They almost taste like peanut butter cookie dough!  This recipe is not mine, so I will not include the recipe here, but want to point you to it.  To access the recipe, please visit Gimme Some Oven’s blog – No Bake Energy Bites.

Two suggestions to make it them “clean”:

• Use unsweetened coconut flakes (don’t want any added sugars)
• Use natural peanut butter (don’t want any trans fat)
• Oh, one more thing – use dark chocolate chips if you can.