Most of the desserts for children are very easy and quick to prepare (unless we are waiting for the jelly to solidify). Besides, they do not have to have many ingredients to encourage them to eat and taste suitable for children.
Colourful desserts will encourage children to eat them more than the subdued, uniform ones. The exception may be chocolate and everything that is chocolate – then it is a little more challenging to provide many different, valuable nutrients in the dessert.
So if we want to kill two birds with one stone while preparing a lovely meal, healthy, but at the same time fanciful, we can reach for children’s desserts in cups, jars or bowls.
They allow you to create desserts for children in various configurations – depending on the tastes of children and what is healthy, we want them to “smuggle” in the dessert. Children’s desserts must contain fruit. Healthful desserts for children will make the little ones combine pleasant with functional, i.e. a bit of sweetness with a real vitamin bomb. Besides, you can use fruit to compose an infinite number of desserts. They can be its base or just an addition.
Some desserts do not contain fat, improve immunity, strengthen bones and teeth, improve mood, memory, and concentration, and are sweet. Not only children will love them. Try to resist them!.
Chocolate Avocado Truffles
Ingredients for 14 pieces:
- 140 g of ripe avocado
- 140 g of dark chocolate over 70% cocoa
- Two tablespoons of agave syrup
- Two tablespoons of cocoa (20 g)
- Three tablespoons of ground almonds (30 g)
How To Do It?
Cut the ripe, soft avocado in half, taking out the pit. Put into a bowl and blend until smooth. Put the chocolate in a metal bowl and dissolve in a water bath.
Add the avocado mousse, agave syrup, a tablespoon of cocoa, and almonds. Stir until all ingredients combine.
Allow to cool, set aside for at least 40 minutes in the refrigerator. When the mass thickens, form balls with a diameter of about 2 cm. Roll in the remaining cocoa. Store in a fridge.
The fit version of truffles (without sugar) is a perfect snack before the test. Provides potassium and magnesium that support the work of the brain.
They improve memory and concentration and also have an anti-stress effect.
Raspberry Mousse With Yoghurt And Chocolate
Ingredients
- 2 cups of raspberries (250 g)
- 2 cups of thick low-fat yogurt
- 50 g of dark chocolate
- Four tablespoons of skim milk
How To Do It?
Dissolve the chocolate in a water bath. Put raspberries into a blender, blend thoroughly, and then rub through a fine sieve. Pour the raspberry mousse into glasses, filling it to 1/3 of its height. Make up the rest of the glass with yogurt. Sprinkle with blueberries and pour over melted chocolate. You can use frozen raspberries instead of fresh raspberries. Peaches, nectarines, oranges, and mandarins also taste great.
For good bones and teeth, a snack for picky eaters. It is a spotless, slightly acidic, and refreshing healthy dessert for a child that improves the appetite. It also provides a portion of calcium and protein necessary for bone growth and healthy teeth.
Raspberry mousse is a portion of vitamin C necessary for the production of ossein – a bone-building component, and dark chocolate is a source of antioxidants with anti-inflammatory properties that support healthy bones. In addition, such a dessert does not contain additional sugar, so it does not increase the risk of tooth decay.
Bean Pralines
Ingredients
- 470 g of canned red beans (cooked weight)
- 245 g of dried dates without pits
- 50 g of coconut shrimps for “dough.”
- a small amount to coat the pralines
- 50 g of milk
How To Do It?
Soak the dates until they are soft. Blend with the beans and half of the coconut flakes. Shape into pralines, coat in chips or cocoa. Cool in the refrigerator. Bean pralines are ready.
A healthy dessert for active children. The perfect snack after an exhausting workout. Natural sugars contained in dates perfectly complement glycogen deficiencies in muscles and the liver after training.
And beans are one of the best sources of B vitamins involved in carbohydrate absorption and conversion of glucose into energy.
Oat Bars With Cranberries
Ingredients
- One large apple
- a glass of oatmeal
- Two tablespoons of expanded amaranth
- ½ cup of cranberries
- Two tablespoons of honey
- ½ cup of a mixture of pumpkin seeds, sunflower seeds, sesame seeds, walnuts, almond flakes
How To Do It?
Grate the apple on a large-mesh grater. Roast the seeds in a pan. Mix oatmeal, amaranth, and dried cranberries with apple and honey and Allow the flakes to soak up the apple juice overnight in the refrigerator. Then add the roasted seeds, mix them, and put them on a baking sheet covered with baking paper. Knead thoroughly with the hand, forming a bar.
Bake in the oven at 180 degrees for about 30 minutes and leave for another hour in the oven turned off to allow them to dry. After cooling down, cut into bars and store in the refrigerator.
Something sweet for the second breakfast to school. A great alternative to bars that contain glucose-fructose syrup that is harmful to your health. A healthy snack enriched with fiber. The latter, swelling in the stomach, gives a feeling of fullness for longer. The combination of oatmeal and nuts is a portion of healthy energy for the whole day at school.
Fruit And Mint Jelly
Ingredients
- a glass of apple compote without sugar
- a glass of light mint infusion
- Four tablespoons of gelatin or agar-agar
- 2 cups of various berries (raspberries, cranberries, blueberries, blueberries )
- a few leaves of mint
- spoon of liquid honey
How To Do It?
Soak the gelatine in a few tablespoons of cold water, and when it becomes swollen, heat it in a pot with hot water until it dissolves.
Place the fruit in a large bowl. Combine the compote with cold mint infusion, sweeten with honey.
Add gelatin and mix. Pour over the fruit, put it in the fridge. When the dessert sets, Remove it from the mold, decorate it with mint leaves.
A light, refreshing, healthy dessert for a child (or adult) is not very active. Perfect for those who spend hours in front of a computer or “on a smartphone”.
Dessert enriches their menu with vitamins and antioxidants strengthening the walls of blood vessels, transporting substances that nourish the eyeball.
Homemade Fruit Cake
This cake is advantageous because it allows you to use whatever fruit you have on hand at the moment, such as bananas, apples, pears, plums, and strawberries. We’ll do it with a banana, an apple, and a couple of strawberries this time. A dessert choice is just as good as a breakfast option!
Ingredients
- 40 g of ground almonds.
- 200 g of pastry flour.
- One apple.
- 190 g of sugar.
- Four eggs at room temperature.
- A pinch of salt.
- 190 g of sunflower oil.
- One handful of strawberries.
- One sachet of yeast.
- Icing sugar to decorate.
- One banana
How To Do It?
Preheat the oven to 170 degrees Fahrenheit, with the heat coming solely from below. Peel the fruit and cut it into small chunks.
For a few minutes, beat the eggs and sugar together until they increase in whiteness and volume. Combine the crushed almonds and sunflower oil in a mixing bowl. Mix thoroughly.
Combine a pinch of salt, yeast, and flour, in a mixing bowl. Mix in the egg batter with a spatula till it is well combined.
The mold should be floured and greased. And then pout the dough into it.
Bake for 45 minutes after scattering the fruit pieces on top. Allow cooling before removing the mold. Until serving, sprinkling with icing sugar is a nice touch.
Walnut And Cheese Muffins
Even though cheese muffins are every not usually associated with salty flavors, they’re delicious and nutritious. Its preparation is easy, and it can be served as a snack or a dessert even though it takes some time (45 minutes).
Ingredients
- 250 g of wheat flour.
- 100 g of peeled walnuts.
- 1/2 teaspoon of baking soda.
- 100 g of fresh cheese.
- One medium egg.
- 1/2 cup of skim milk.
- One sachet of yeast.
- 1/3 cup of sunflower oil.
- 125 g of sugar.
How To Do It?
With the mortar, crush the walnuts. Combine the yeast, sifted flour, ground, and baking soda walnuts in a mixing bowl.
Beat the egg in a separate dish. After that, combine the oil, sugar, milk, and cheese. Give it a good stir.
Pour the mixture of flour into the egg bowl and whisk until a smooth dough forms.
Place the paper molds on solid molds and fill them ¾, complete with the preparation. Preheat the oven to 180 ° F and bake for 20 to 25 minutes.
Finally, place the dish in the oven. Prick it every 5 minutes with a toothpick until it’s clean. Remove the muffins from the oven and set them aside for some minutes to cool before serving.
Carrot Cookie Bites
This recipe has been a family favorite for many years. The cookies are sweet and soft, and the aroma from the oven is irresistible!
Ingredients
- Two eggs,
- 1 cup of packed brown sugar
- 2 cups of all-purpose flour
- 2/3 cup of shortening
- 1 cup of shredded carrots
- One teaspoon of ground cinnamon
- 1/2 cup of buttermilk
- 1/4 teaspoon of baking powder
- One teaspoon of vanilla extract
- 1/4 teaspoon of ground cloves
- 1/2 cup of chopped pecans
- 1/2 teaspoon of salt
- 1/4 teaspoon of baking soda
- 2 cups of quick-cooking oats
- 1/4 teaspoon of ground nutmeg
How To Do It?
Brown sugar and Cream is spotless shortening in a big mixing bowl until fluffy and light, around 5-7 minutes. In a separate bowl, whisk together buttermilk, vanilla extract, and the eggs. Gradually add the cinnamon, flour, baking powder, salt, nutmeg, cloves, and baking soda to the creamed mixture. Combine the carrots, pecans, and peas in a mixing bowl.
2 in. apart, drop the dough by rounded spoonfuls onto the plain baking sheets. Preheat oven to 375°F and bake for 6-8 minutes, or until slightly browned. Allow cooling on wire racks.
To Freeze: Drop dough by rounded spoonfuls onto lined parchment baking sheets. Freeze until it becomes firm. Place the cookie dough balls into sealable freezer containers; seal tightly, and Thaw for up to three months in the freezer. Place frozen dough 2 inches apart on baking sheets to bake—Cook at 375° for 10 to 15 minutes, or until slightly browned. Allow cooling on wire racks.
Berry Shortcakes
Make the berry sauce ahead of time and keep it refrigerated. Then, just before the gathering or picnic, put together the whole dessert.
Ingredients
1/2 teaspoon o grated lime zest
1/2 teaspoon of cornstarch
Two tablespoons of sugar
2 cups of fresh blueberries
2 cups of freshly sliced strawberries
Two tablespoons of water
Whipped topping
Two individual sponge cakes(round)
How To Do It?
Combine cornstarch and sugar in a shallow saucepan. Add the water and mix well. Add strawberries and mash all together. Bring to a boil, then stir and cook for 1-2 minutes, or until the sauce has thickened. Remove from the heat and add the lime zest. Move to a bowl and chill until thoroughly chilled.
Slice sponge cakes in half crosswise and trim to fit in the bottoms of four half-pint canning jars with big mouths. Combine remaining strawberries and blueberries in a small bowl; spoon over cakes. Serve with a side of sauce. Serve with whipped topping if needed.
Banana Split Bites
These fruity Banana Split Bites are a balanced, healthy dessert or a delicious after-school snack for kids!
Ingredients
- 1/4 lb of cored pineapple
- 3 Bananas
- Six fresh Strawberries
- 12 popsicle sticks (or skewers)
- 1/4 cup chopped peanuts
- 1 cup of dipping chocolate
How To Do It?
Half-cut the strawberries. Cut an equal-sized piece of banana and pineapple for each strawberry half.
First, put the pineapple on top, then the banana, and finally the strawberry. Keep for 10 minutes in the freezer.
Use parchment paper or wax paper to line a tray. To use for dipping, place chopped nuts in a serving plate.
Melt chocolate in the microwave for 30 seconds, stirring after every 30 seconds, until fully melted and smooth. Place cold fruit on the prepared tray after dipping it in chocolate and nuts.
Blueberry-Lemon Ricotta Cake
This balanced pound cake recipe not only tastes great, but it also only takes one bowl to prepare. To have the best cake texture, beat the sugar and butter together in Step 2 long enough to look flavorful — the time it would take varies depending on the electric mixer type you have. End up serving with a cup of coffee for breakfast or in the noon.
Ingredients
- ¾ cup of granulated sugar
- ¾ cup of ricotta cheese(part-skim)
- Three large eggs,
- Five tablespoons of unsalted butter,
- Two tablespoons of lemon juice( divided) plus one teaspoon,
- 2 cups of fresh blueberries
- Two tablespoons of lemon zest
- One teaspoon of vanilla extract
- Two tablespoons of packed confectioners’ sugar
- Two teaspoons of baking powder
- 1 ½ cups of white whole-wheat flour
- ½ teaspoon of salt
How To Do It?
Preheat the oven to 350 ° F. spray a 9-by-5-inch baking pan with a cooking spray and cover the bottom using parchment paper.
In a big mixing bowl, cream together the butter and sugar using an electric mixer at moderate speed. One at a time beat in the eggs until completely integrated. Decrease the mixer to medium-low and stir in the lemon zest, ricotta, vanilla extract, and two tablespoons lemon juice until just mixed.
Sprinkle flour over the end, then uniformly distribute salt and baking powder. Beat on low speed until almost thoroughly combined. Fold the blueberries into the batter gently. Move to the cooked pan.
Bake for 1 hour, or until a tester inserted in the center comes out clean, and the cake is starting to brown around the edges. Allow cooling for 20 minutes in the pan on even a wire rack. To detach the cake, drive a knife throughout the lip, then flip it into the frame. Switch it right-side up with care. Allow cooling thoroughly before serving.
Clean the cup, then whisk in the remaining one teaspoon lemon juice and confectioners’ sugar until smooth. Using a pastry brush, paint the caramel on the cake.
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