3 Healthy Desserts Without All the Fuss

Desserts are often the most challenging dishes to prepare.
In the article, you will find a combination of cookies, brownies,
mini cakes, and even cheesecake cups. Your sweet tooth will be satisfied,
but you won’t have the extra servings around that you feel obligated to eat.

1. Peanut Butter Cup Shakes

When my husband and I go out for ice cream, we have completely different preferences. I like my ice cream filled with all the chunks—brownie bites, swirls of peanut butter, cookies pieces, you name it. My husband is more of a purist and likes his ice cream simple and smooth. When we’re at home, I make these Peanut Butter Cup Shakes to please us both. I get some texture from the puréed peanut butter cups, but it’s still relatively smooth. I even top mine with a couple more chopped peanut butter cups for extra chunks.

5-INGREDIENT
SUPERQUICK
VEGETARIAN

PREP TIME: 5 minutes SERVES: 2

3 cups chocolate ice cream 
⅔ cup milk
3 tablespoons creamy peanut butter
8 mini peanut butter cups, plus 4 additional mini peanut butter cups, chopped

1. Blend. In a blender, put the ice cream, milk, and peanut butter and blend on high speed until combined.
2. Add the peanut butter cups. Add the peanut butter cups to the blender and pulse until blended.
3. Serve. Divide between two glasses and top with the chopped peanut butter cups. Serve and enjoy.

SWAP: The chocolate ice cream and peanut butter cups can make for a very rich treat. Vanilla is a good option to keep the flavors on the lighter side. Oreos also work well here.

Per serving: Calories: 574; Total fat: 35g; Total carbs: 55g; Sugar: 47g; Protein: 16g; Fiber: 4g; Sodium: 322mg

2. Chocolate–Peanut Butter Banana Splits

I love an old-fashioned banana split. but I have to say, I might love these even more. I replace the crushed pineapple and strawberries found in a traditional banana split with peanuts, peanut butter, and peanut butter cups. As far as I’m concerned, this combination can do no wrong! I don’t take out the cherry or whipped cream, though—those are non-negotiable.

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VEGETARIAN

PREP TIME: 10 minutes SERVES: 2

¼ cup jarred hot fudge sauce 
2 tablespoons creamy peanut butter
2 bananas, halved lengthwise
4 scoops vanilla ice cream
2 tablespoons peanuts, chopped
¼ cup chopped peanut butter cups
Whipped cream
2 maraschino cherries

1. Prepare. Warm the hot fudge sauce according to the jar instructions. Place the peanut butter in a small microwave-safe bowl, and microwave for 15 seconds, until warm.
2. Assemble. Place the banana halves in two bowls. Top each with 2 scoops of ice cream, hot fudge sauce, warm peanut butter, chopped peanuts, and peanut butter cups.
3. Top it off. Top each with some whipped cream and a cherry. Serve and enjoy.

SWAP: You can swap the peanuts, peanut butter, and peanut butter cups for almonds, almond butter, and almond butter cups, or for chocolate-covered almonds.

Per serving: Calories: 819; Total fat: 47g; Total carbs: 95g; Sugar: 65g; Protein: 14g; Fiber: 6g; Sodium: 272mg

3. Avocado Chocolate Mousse

Yes, you read that correctly: Avocado Chocolate Mousse. I promise it won’t taste like you’re eating chocolate guacamole. This mousse is rich and creamy, and intensely chocolatey. You can add a dollop of whipped cream to balance out the deep chocolate flavor.

5-INGREDIENT
SUPERQUICK
VEGETARIAN

PREP TIME: 10 minutes SERVES: 2

½ cup semisweet chocolate chips 
2 tablespoons unsweetened cocoa powder
2 tablespoons milk
1 large ripe avocado, peeled and pitted
½ teaspoon pure vanilla extract
Pinch sea salt

1. Melt the chocolate. In a small microwave-safe bowl, add the chocolate chips. Microwave in 30-second increments, stirring between each one until melted.
2. Combine the ingredients. In a small food processor, put the melted chocolate, cocoa powder, milk, avocado, vanilla, and salt. Pulse until smooth.
3. Serve. Divide the mousse evenly between two bowls. Serve and enjoy.

TIP: When choosing an avocado, you want to find one that is slightly softened but not overly so. If you pick the stem off, it should be green, not brown, underneath.
SWAP: Don’t have a ripe avocado? You can use 6 ounces of silken tofu instead. Follow the instructions as written previously. The silken tofu will easily purée in a food processor.

Per serving: Calories: 185; Total fat: 16g; Total carbs: 14g; Sugar: 3g; Protein: 4g; Fiber: 8g; Sodium: 132mg