Posts Tagged 'Light Dessert Recipes'

Cinnamon-Baked Bananas

I’ve noticed that when Dr. O goes out of town, I still make an effort to cook for myself, but I tend to make simpler food.  It might be a bit healthier, too! 🙂  Today’s dessert – Cinnamon-Baked Bananas – is no exception.  I tore this recipe out of Shape magazine months and months ago…  It seemed like a great way to treat myself with minimum effort using ingredients that I pretty much always have on hand.

Leaving the banana in its peel, I cut through the fruit lengthwise, leaving the bottom peel intact.  I also made two small horizontal slits at the top to make opening the fruit a bit easier.  I pulled the sides of the banana apart, dotted it with 1/2 teaspoon of butter, and then sprinkled it with 1/2 teaspoon of brown sugar and 1/4 teaspoon of cinnamon.

To cook it, I closed the banana and wrapped it in foil.  I put the foil packet directly on my center oven rack and baked it at 400F until it was hot and soft (10 minutes).  I (carefully) removed the foil, opened the banana, and enjoyed my treat!

Yum-my!  This was so simple but so delicious.  If you’re trying to “be good,” this is a great way to trick your body into thinking you’re eating something more extravagant.  The banana was hot and soft, and the butter-cinnamon-sugar combination is so comforting.  The only change I’d make is that I might cook the banana just a bit longer next time.  The recipe said 10 – 15 minutes, so I went with 10; 12 might be just right.  I can’t wait to make this again to find out!

TIPS: “Dotting” something with butter just means cutting the butter into small pieces and placing the pieces randomly (or not so randomly!) on or in the dish.

Recipe link: Cinnamon-Baked Bananas
(This link has the original version of the recipe and the lighter version; I used the lighter version.)

Super Bowl Snacks: Stuffed Strawberry Cheesecakes

While I LOVE the more traditional game day snacks like pizza, chili, and yesterday’s Pigs in Blankets, I think it’s a good idea to balance things out a bit with a few healthier options. I found a great recipe in the August 2006 issue of Shape that presents a fun twist on fruit and dip – Stuffed Strawberry Cheesecakes.

I started by washing and patting dry 24 large strawberries. I sliced off each stem end and made a small hole in each berry using a 1/4 teaspoon measuring spoon. (The recipe says to use a knife, but I thought it was easier to “scoop” using the measuring spoon.) I set the berries aside.

Next, I made the filling. In a small bowl, I combined 4 ounces of light cream cheese, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract. I mashed and stirred everything together with a fork until it was smooth and well combined. I used the same 1/4 teaspoon measuring spoon to spoon the filling into the strawberries. Scrumptious!


TIPS: There are a couple of things you can do to prevent your strawberries from getting soggy. One, make sure you rinse and dry them *before* you remove the tops. Two, when you set them aside after the scooping step, I’d set them upside down over paper towels. That way, any extra moisture will drain out while you’re making the filling.

Recipe link: Stuffed Strawberry Cheesecakes

The Daring Kitchen

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