<![CDATA[Kathy's Healthy Living - Desserts]]>Thu, 09 Apr 2026 14:25:45 -0700Weebly<![CDATA[Best Biscotti Ever!]]>Tue, 09 Feb 2016 02:21:32 GMThttps://www.kathyshealthyliving.com/desserts/best-biscotti-everOkay, so this is not the most healthy recipe and probably shouldn't be posted on Kathy's Healthy Living other than the fact that it has all natural ingredients and no artificial flavors. So many people request this recipe, I felt I just had to post it. A dear friend passed it on to me years ago and I've since been sharing it with anyone who wants it. She had it passed on to her, so I'm not sure who the source is but it's the best biscotti I've ever had! Enjoy! You will not be disappointed and people will be asking you for the recipe the next time you bring these biscotti to a party.

To print this recipe, download the pdf here - 
https://www.kathyshealthyliving.com/uploads/1/2/6/1/12618921/biscotti.pdf


Biscotti

Preheat oven to 350 degrees

Ingredients:

1¾ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
1/8 teaspoon salt
½ cup unsalted butter
1 cup sugar
2 Tablespoons grated orange zest (optional)
1 ½ teaspoons vanilla
2 eggs
1 ½ cups unsalted shelled pistachio nuts

Directions:
  1. Sift together flour, baking soda, baking powder and salt.
  2. Set aside.
  3. In a large bowl, combine butter, sugar, orange zest and vanilla.
  4. Beat until light and fluffy.
  5. Add in the eggs one at a time .
  6. Add pistachio nuts.
  7. Add flour mixture into large bowl.
  8. Mix up, cover and chill for about an hour.
  9. Butter and flour a large baking/cookie sheet.
  10. Divide dough in half.
  11. Flour your hand and break the piece into 2 logs approximately 1 ½ inches in diameter. Don’t fuss over this – it’s not an art project.
  12. Place on cookie sheet and keep 5 inches apart.
  13. Bake until brown and firm to the touch – about 30 minutes (keep an eye on it).
  14. Remove and cool the cookies.
  15. On a cutting board, using a serrated knife, cut on diagonal into ¾ inch slices.
  16. Put back in oven for another 12-15 minutes until gold.
  17. Cool – store up to 2 weeks (but it won't last 2 days!).
]]><![CDATA[Coconut Water Pops]]>Thu, 14 May 2015 02:24:10 GMThttps://www.kathyshealthyliving.com/desserts/coconut-water-popsOn hot, summer days why not cool down with one of these pops instead of a sugary, unhealthy soft drink?
Ingredients:
4 cups watermelon chunks, seeds removed
1/2  cup coconut water
Juice of 1 fresh lime
2 tablespoons agave nectar
Directions:
Combine watermelon, coconut water, lime juice, and agave nectar in a blender, and puree until smooth.
Transfer to frozen pop moulds or small cups with Popsicle sticks and freeze.
Enjoy!


]]><![CDATA[Vegan Pumpkin "Cheese"cake by Karma Chow]]>Thu, 27 Nov 2014 04:28:40 GMThttps://www.kathyshealthyliving.com/desserts/vegan-pumpkin-cheesecake-by-karma-chow
khl_-_vegan_pumpkin_cheesecake_-_karma_chow.pdf
File Size: 41 kb
File Type: pdf
Download File
I very rarely go wrong with recipes by Melissa Costello of Karma Chow. This is such an easy recipe, it's almost ridiculous! You don't even need an oven. Delicious...and vegan too! You can print the recipe out by clicking the link above and/or you can watch the video on how to make it here: http://karmachow.com/karma-chow-tv/2012/11/16/thanksgiving-dessert-vegan-pumpkin-cheesecake-on-fitsugartv.html

CRUST

2 c. walnuts nuts or pecans
½ c. dried coconut
¼ c. agave nectar
¼ tsp sea salt

FILLING

2 c. cashews, soaked for 4 hours
1 can pureed pumpkin or 1-1/2 cups raw pureed pumpkin
3 TBS. coconut oil, melted
3 TBS Lemon juice
½ c. agave nectar
3 TBS coconut water or coconut milk
1 tsp vanilla extract
2 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
1 tsp ground ginger

TO MAKE CRUST:

In food processor, pulse walnuts, agave and coconut together until sticky. Press into a 9-inch spring form pan.

TO MAKE FILLING:

In a blender blend all filling ingredients together until smooth and creamy. If mixture is too thick, add a bit more coconut water. Pour into crust and freeze for 1-2 hours until firm. Slice while frozen and defrost for 1 hour before serving.

]]><![CDATA[Mango Pineapple Popsicles from Thug Kitchen]]>Thu, 27 Jun 2013 21:38:36 GMThttps://www.kathyshealthyliving.com/desserts/mango-pineapple-popsicles-from-thug-kitchenCurses Batman! Thug Kitchen shares Popsicle recipe for this !#%*ing great recipe! Pardon the French! :)

This summer be sure to avoid frozen high fructose and artificial flavors. These real fruit Popsicles are easy to make and it’s not like you’re too busy to freeze blended fruit.

MANGO PINEAPPLE POPSICLES

2 ripe mangos, skinned and cut into chunks, about 2 cups
1 cup frozen pineapple chunks
1 cup yogurt (I used a coconut yogurt but you can use your favorite shit)
2 ½ tablespoons lime juice
1 ½ teaspoons ground ginger

Throw all of that together in a blender and blend until it is smooth.
Pour the mixture into your molds and let it freeze for at least 8 hours. No molds? Just do it like we all did growing up: small paper cups and popsicle sticks. You could even fill up your ice cube tray and use toothpicks for bite-sized deliciousness. Just make sure your sticks don’t go all the way to the bottom of the mold or cups.

Want a printout of the recipe? Click below
mango_pineapple_popsicles.pdf
File Size: 46 kb
File Type: pdf
Download File
]]><![CDATA[Banana Ice Cream]]>Mon, 18 Jun 2012 01:54:20 GMThttps://www.kathyshealthyliving.com/desserts/banana-ice-creamI made banana ice cream in a Vitamixer today but know you can do the same thing with a food processor or regular blender (you just need to stop it a lot and scrape it down). No other ingredients...just frozen bananas and it came out like soft serve ice cream and is delicious. I added some dark chocolate with ginger to it but you can add peanut butter or other things too. It's fun to experiment!

If you have a Vitamixer, be sure to use the tamper and keep an eye on it. When you start out, it's kind of crumbly but in no time it turns creamy. Amazing transformation!

If you use a blender or food processor, definitely be sure to scrape it down (I think a food processor would work better). I haven't tried it with either, but have seen recipes online for frozen banana ice cream using a food processor. 

If you're a vegan, you'll love this dessert!

Until I can get a better picture up online, this is the one I took today. We had it with coffee (I had mine with wine - I was on a roll!).

Delish!
Picture
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