Whenever I go get Indian food, I always treat myself to a Mango Lassi. And thanks to this Desserts for Breakfast recipe, I can have a Mango Lassi any time I want. That my friends, makes me real happy. Happy happy mango lassie.
Mango Lassi Popsicles
makes 6-12 popsicles depending on your molds
- 2 cups ripe mango, chopped
- 1 1/2 cups Greek yogurt
- 1/2 cup milk
- 2 Tbsp sugar
- big pinch of ground cardamom
- big pinch of salt
- Peel your mango, chop it up into large chunks and put all your ingredients into the Magic Bullet. I had to do this in two parts so that it wouldn’t be too full.
- Blend! Once everything is well mixed, you can pour it into your popsicle molds.
- I improvised with small plastic cups and poured the mixture in and let it freeze for about an hour and then stuck my popsicle sticks in the middle. Let them freeze solid around 4 hours or overnight.
- Then, when you have a craving for something fruity and delicious and slightly exotic, run your popsicle mold under some warm water, pop it out and thank yourself for trying out this recipe!
One of my first jobs in high school was at Cold Stone Creamery serving up ice cream. I actually gained 15 pounds after working there for a year! It took me an entire summer of working out and banning ice cream from my diet all together to drop the weight.
Now whenever I crave ice cream, I look for healthier alternatives to satisfy my sweet cravings instead. This banana peanut butter ice cream always does the trick! The consistency is very similar to ice cream and tastes great! I love adding a few extra toppings, like nuts or some chocolate, to make it even tastier. The best part is that unlike homemade ice cream recipes, it only requires two main ingredients and is really quick to make (especially if your bananas are already frozen!)
Banana Peanut Butter Ice Cream
- 2 frozen peeled bananas
- 2 tbsp peanut butter
- Toppings (optional)
- Freeze two peeled bananas for at least 2 hours.
- Chop the frozen bananas into bite-sized pieces.
- Add the chopped bananas and peanut butter to a Magic Bullet cup and blend up until smooth and creamy.
- Serve immediately or freeze for a firmer consistency.
- Top with your favorite toppings!
Makes ~2 cups ice cream
I love smoothies. I drink them almost every day. Last weekend at the grocery store, I walked by some mint and impulsively bought it because it smelled so good, but I realized I had way too much of it once I got home. Instead of making my usual berry smoothie for lunch, I decided to experiment with mint and chocolate in a smoothie. Yes, the chocolate chips add on a few more calories, but in this smoothie, it’s worth it! It tastes like a mint chocolate chip milk shake! Just add a banana, ice, yogurt, milk, cocoa, chocolate chips and mint to a Magic Bullet cup and blend up this refreshing treat!
Mint Chocolate Chip Smoothie
- 1 cup ice cubes
- 1 banana
- 1/4 cup fresh mint leaves
- 2 tbsp cocoa powder
- 1/4 cup milk
- 1/3 cup non-fat plain yogurt
- 2 tbsp semi-sweet chocolate chips
- Add all ingredients to a Magic Bullet cup and pulse several times until blended.
Makes 2 smoothies
Do you know what the best use of old bananas is? Banana bread, of course! This recipe uses some whole wheat flour in place of all-purpose flour for extra fiber and walnuts for healthy omega-3 fatty acids. It is perfectly moist and great for breakfast or snacktime! The Magic Bullet makes this recipe quick and easy – just load up the large blender cup with the ingredients and pulse until you get a nice chunky batter. I love banana bread served warm with a glass of milk – yum!
Healthy Banana Bread
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
- 1/2 cup unsweetened applesauce (can sub. sour cream)
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 tbsp milk
- 2 over-ripened bananas
- 1/2 cup walnuts
- Preheat oven to 350 degrees.
- In a separate bowl, whisk together flours, baking soda, salt, and cinnamon.
- Add butter, applesauce (or sour cream), eggs, and vanilla to a Magic Bullet blender cup.
- Add half of the dry ingredients to the blender cup, cover and pulse.
- Add the remaining dry ingredients and the milk and pulse until well blended.
- Mash the bananas in a bowl and gently mix into the batter with a spoon.
- Grease a 9×5 inch loaf pan and pour in the batter.
- Bake for 55 minutes, then remove from the oven and cool for 30 minutes.
- Loosen with a knife and remove from the pan to finish cooling.
Makes 1 loaf
Every now and then, my hoarding tendencies show up and one of those times is during Girl Scout cookie season. Usually, I pick up a box or two or four, but this year, I bought six boxes. And then my boyfriend bought six boxes. And then my sister bought six boxes and shipped them to me…
So now, I have 18 boxes of (mostly) Thin Mints. And I’ve eaten a lot, but I also stuck some in the freezer for the inevitable winter sans supplier.
The other day I had a craving for some Thin Mint goodness, but wanted to mix it up a little, so I adapted this recipe from Shutterbean for a Milk and Cookie Smoothie.
Thin Mint Cookie Smoothie
Makes about two smoothies
- 1 cup whole milk
- 1 cup ice cubes
- 1 frozen banana, peeled & sliced
- 1/2 cup cookies (I obvi used Thin Mints)
- 1/4 cup peanut butter
- 2 tablespoons agave
Ready for the next step? It’s real easy.
- Throw all said ingredients into your Magic Bullet.
- Pulse until it’s reached your desired consistency.
I like mine thick and a little chunky, so I didn’t blend too long.
Pop a cookie on the top–as an extra treat–and enjoy!
I LOVE mini cupcakes because I don’t feel guilty after eating one versus eating a whole regular-sized cupcake! They are the perfect little treats if you’re watching your figure, but loveee dessert! These little cupcakes are packed with rich chocolately flavor and a burst of refreshing mint. Let the Magic Bullet do all of the work of mixing together the batter. It whips up chocolate cupcake batter in almost no time, so you can spend your time doing the fun stuff – decorating!
Mini Mint Chocolate Cupcakes
- 1/2 cup flour
- 1/4 cup granulated sugar
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2 tbsp vegetable oil
- 1/4 cup water
- 1/4 tsp vanilla extract
- 1/2 tsp vinegar
- 1/2 cup butter, room temperature
- 1 1/2 cups confectioners’ sugar
- 1/2 tsp mint extract
- Milk as needed
- Dark chocolate and fresh mint for garnish
- Preheat oven to 350 degrees F.
- Add vegetable oil, water, vanilla and vinegar to a Magic Bullet cup.
- Add the remaining dry ingredients on top of the wet ingredients, and pulse several times until you get a well mixed batter.
- Add 2 tbsp of batter into mini paper cupcake liners and set on a baking sheet.
- Bake for 10 minutes, then remove from oven.
- To make the mint frosting, add butter and confectioners’ sugar to a standalone mixer fitted with whisk attachment and cream together.
- Add the mint extract and milk 1 tbsp at a time until you reach the desired consistency.
- Once cooled, frost the cupcakes and use a vegetable peeler to shave dark chocolate over the top. Decorate with fresh mint.
Makes 8 mini cupcakes
Summer has been a strange thing here in NYC lately. But I guess weather everywhere is feeling a little like a teenager–non-committal, moody, unpredictable. So for those incredibly humid and hot days, I’ve made some fruit popsicles out of fruit that I had on hand before they could go bad because of said indecisive weather conditions.
I used this recipe from Desserts for Breakfast‘s blog(Aptly named, I might say since I did indeed have one for breakfast this weekend.)
Berry Lime Coconut Popsicles
makes about 8 medium-sized ice pops
- 8 oz mixed berries (raspberries, blackberries, strawberries, etc.)
- juice of 1 lime, freshly squeezed
- 3½ tbsp sugar
- 16 oz Greek yogurt
- 1/2 cup + 2 tbsp coconut milk (with cream)
- big pinch of salt
- Smash the berries, lime juice and one tablespoon of sugar together.
- I didn’t put this in the Magic Bullet because I still wanted to have chunks of berry in the popsicles.
- Let sit while you do the next step.
- In your Magic Bullet, mix together the Greek yogurt, coconut milk, salt and the rest of the sugar.
- In a bigger bowl, fold the berry mixture into the greek yogurt mixture.
- Don’t mix too much–you want to see streaks so your popsicles are pretty.
- Fill your popsicle molds and let them freeze for about 30 minutes and then stick your popsicle sticks in the center.
- Let them freeze solid–about four hours or overnight.
When you want to eat them, just run them under a little warm water and they should pop right out of the mold!
I used small plastic cups because my old roommate has my popsicle molds and necessity is the mother of invention, so there. Also–it worked great! So if you think you have to get fancy molds, that’s just not the case!
I discovered my new favorite way to eat raspberries: raspberry sorbet! It is so much easier to make than I thought and it is the perfect summertime treat. All you need is fresh raspberries, ice, lemon (optional) and a Magic Bullet! I love how quick this raspberry sorbet recipe is to prepare, especially if you already have ice ready to go in your freezer. I am usually more of an ice cream person rather than a sorbet person, but I can’t get enough of this healthy dessert. How long is “quick” you ask? Under 3 minutes. Don’t believe me? Go ahead, try it yourself!
- 1 cup organic raspberries
- 2 cups ice
- ½ tsp lemon juice (optional)
- 2 tbsp sugar
- Mint, for garnish
- Add raspberries, ice, lemon juice and sugar to a Magic Bullet cup and blend well.
- Serve immediately, or store in an airtight container in the freezer. Soften prior to serving (may need to re-blend).
- Top with mint for garnish.
Makes ~2 cups
So, you may or may not have heard of this. It’s a thing called Eton Mess. If you’ve heard of it, you’ve probably eaten it. And you’re probably scoffing, like, who hasn’t heard of eton mess? It’s the easiest, most lazy-person dessert ever. If you haven’t heard of it, you’re probably all, uhhh, it doesn’t sound very good? Listen close.
Crunchy, airy, super sweet meringues, that you can totally buy at the store, plus sweet and tart fruit and all its juicy-juiceness, plus super soft, barely sweet, cloud-like whipped cream, that yeah, you totally just whipped up, NBD. All of it. On a big ol’ spoon. In your big ol’ mouth. (Sorry. I didn’t mean to say you had a big mouth. But that’s just how it went for me. I’m projecting).
Point is, go ahead and make this. Your friends will thank you. And love you. And think you’re super fancy.
- 12 meringues
- 1/2 cup heavy whipping cream (or more, if you like)
- 1 peach, chopped into bite-size bits + 1/4 cup raspberries
- 2 tbsp sugar
Combine raspberries and peaches with 1 tbsp sugar in a bowl, and half mash half mix them together. Set aside. Combine the heavy cream plus the remaining tbsp of sugar in the short cup with the flat blade attached. Blend until whipped cream appears!
In four bowls or jars (or one big ol trifle dish if you have one), crumble up 1/2 the meringues. Scoop on some whipped cream, and top with fruit mixture. Repeat layers one more time. Eat immediately, this dessert doesn’t keep!
I have a confession to make – I LOVEEEE brownies. I make them every week. No joke! I know, I try hard to eat healthy, but I just can’t resist a fudgy, chocolately brownie. What I can resist even less is a brownie with pecans – MMMM! Avoid the mess and work of cutting your brownies and pour the batter into a greased muffin pan. The result: these adorable single serving brownie cups. Don’t forget the milk! 😉
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tbsp canola oil
- 2/3 cup white sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tbsp vanilla extract
- 3/4 cup unbleached all-purpose flour
- 2 tbsp milk
- 1/2 cup chopped pecans
- Preheat oven to 350 degrees F.
- Add melted butter, canola oil, egg, sugar, cocoa powder, salt, baking powder, flour, vanilla, and milk to a Magic Bullet cup (in that order!) and blend until you get a creamy batter.
- Use a spoon to scoop batter out and fill a greased muffin pan to the halfway mark.
- Sprinkle pecans on top and bake for 15-20 minutes (a toothpick will come out clean when done).
- Bake longer for a more cakey, dry brownie, and shorter for a more fudgy brownie.
Makes 6 brownie cups