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Tag Archives: sweets

Green Tea Cheesecake – No Bake

I’ve been on a Green Tea crave recently + tight on time so this recipe sparked quite an interest!


  • 1 Tbsp gelatine powder & 1/4 cup water
  • 6 oz cream cheese, softened
  • 1/3 cup plain yogurt
  • 1/4 cup sugar
  • 1/4 cup heavy cream
  • 1 Tbsp matcha green tea powder and 3 Tbsp warm water, mixed
  • For Crust: 1 package graham crackers crushed into crumbs & 3 Tbsp butter & 1 Tbsp sugar


  1. Mix gelatine powder and water in a small cup and set aside. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Spread the crumbs in bottom of a 8 inch round cake pan. Flatten the crust, pressing with a spoon. Chill in refrigerator.
  3. Stir softened cream cheese and sugar in a large bowl. Add plain yogurt and heavy cream and mix until smooth. Further, add matcha green tea powder mixture into the filling.
  4. Heat gelatine mixture in the microwave until becomes liquid and add it to the filling. Stir well.
  5. Pour the filling on top of the crust and spread evenly. Refrigerate the cake for 3 hours, or until set.



10 Ways to Cut Back on Sugar

Americans are consuming way more sugar than they should — 22 teaspoons a day. It’s clear we need to cut back, but it’s hard to break old habits. The American Heart Association (AHA) is urging people to aim for no more than 100 calories of sugar a day (six teaspoons). Here are some easy things you can do to lighten up on the white stuff.

1. Cut back slowly. A gradual switch is ideal to avoid the chances of regressing back to sweets.

2. Try to ween yourself off of the sugar you add to foods. Stir less sugar into your cup of joe and sprinkle less sugar on your cereal or oatmeal.

3. Choose your sugar vice for the day. Limit your daily sugar intake. Keep in mind that one soft drink, a small candy bar, a few plain cookies, or a small portion of light ice cream or frozen yogurt is equal to 100 to 150 calories of added sugar.

4. Don’t be fooled by natural sugars. Brown sugar, molasses, Sucanat, and turbinado sugar are still sugar. 5. Avoid liquid sugars. A 12-ounce can of coke contains 40 grams of sugar, and a 20-ounce bottle of Vitamin Water contains 32 grams.

6. Buy plain yogurt instead of flavored yogurt. Either sweeten it with fresh or frozen fruit, or mix half plain yogurt with half fruit yogurt.

7. Don’t be fooled by healthier versions of treats. An oatmeal raisin cookie and strawberry ice cream are still made with sugar. So are many energy bars.

8. Get fruity. To satisfy your sweet tooth, choose naturally sweet foods like fruit, dried fruit such as dates or apricots, fruit smoothies, carrots, sweet potatoes, and homemade popsicles.

9. Check labels on fruit products. Fruit is naturally sweet enough, but some companies choose to make it sweeter by adding sugar. Choose jams and juices that are sweetened with nothing but fruit.

10. Check labels on other foods and look for hidden sugars. If a label says sucrose, corn syrup, high fructose corn syrup, cane juice crystals, evaporated cane juice, dextrose, molasses, or malted barley extract, it contains sugar.


Low Calorie Fruit Desserts

Lemon Bars

ImageBecause my old roommate made amazing lemon squares – I’d swear by these!
For the crust:
  • 1/2 cup confectioners’ sugar
  • 1 1/2 cups unbleached flour
  • 3/4 cup unsalted butter, at room temperature
For the filling:
  • 1/2 cup unbleached flour
  • 2 1/4 cups sugar (I reduced the sugar by 1/4 cup. Next time, I would actually use 3 cups of sugar to make it less tart)
  • 1 cup plus 2 tbsp lemon juice
  • lemon zest, grated from 1 small lemon
  • 6 large whole eggs
  • 2 egg yolks
  • salt pinch
  • confectioners’ sugar for topping
  1. Preheat the oven to 350 degrees F and butter a 9×13 inch baking pan.
  2. To make the crust: sift the confectioners’ sugar into the bowl. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed mixer just until a smooth dough forms.
  3. Press the dough evenly into the pan and allow to come up about 1/2 inch up the side of the pan. Line the crust with parchment paper and fill with pie weights.
  4. Bake the crust until it is a deep golden brown, about 25-35 minutes.
  5. To make the filling: While the crust is baking sift the flour into mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed.
  6. Once the crust is ready pour the filling directly into the pan (leave the pan in the oven while you do this to make it easier). Reduce oven temperature to 300 degrees F. and bake just until the center of the custard is set, about 30-40 minutes.
  7. Let cool completely on a wire rack, then over and chill well before cutting. Cut into squares and dust the top with confectioners’ sugar, if desired. They will keep in an airtight container or well covered in the baking dish in the refrigerator for up to 4 days.


Brown Sugar Hand Softener

I don’t know about you, but having rough hands makes me self-conscious, especially when I have to shake hands with strangers everyday. So let’s try and avoid that situation all together ! I found this recipe – it makes for one treatment but it’s very convenient as you can find these ingredients in around your house!


  • 1/4 cup course brown sugar
  • Baby oil to make into a paste


  1. Mix together.
  2. Using a hand washing motion apply the mixture to the hands.
  3. Continue the washing motion for a minute then rinse off with warm water and pat dry.


Vanilla Poached Figs, Cherries and Pistachio Parfaits

I personally love the concept of figs – they taste amazing, have a ton of nutritional values, and take 3 seconds to devour (especially when they’re ripe!) Anyhow, I saw this recipe and it just looked absolutely amazing, try it out for yourself!
  • 1/3 cup honey
  • 2 cups water
  • 1 1/2 cups / 10 oz / 300g  dried figs – stems removed and halved/quartered
  • 1 vanilla bean – seeds scraped and pod reserved
  • 1/2 cup / 3.5 oz / 100g dried cherries
  •  a large pot of Greek style yogurt
  • 1 oz (25g) pistachios – 1/4 cup
  1. In a medium saucepan over med-high heat, bring water to boil and stir in honey. Scrape the seeds from the vanilla bean and add both the seeds and the pod into the pot. Stir in the halved figs, top with a lid, and let softly simmer for 15 minutes.
  2. Add in the cherries and simmer another 15 minutes. It should have thickened considerably, but still have quite a bit of liquid.
  3. Let cool a bit, pour in a bowl and then refrigerate three hours. Layer the figs and their sauce with yogurt in glasses to create the parfaits. Top with chopped pistachios.


Homemade Chocolate Granola Bars

They say there’s nothing better than home-cooked food, well it goes the same for snacks as well. Why buy overly sweet or cardboard flavored granola bars when you can make it at home? Try this recipe I stumbled upon on the web


  • 1/4 c. Oats, toasted and ground
  • 1/4 c. Almonds, toasted and ground
  • 1/4 c. Walnuts, toasted and ground
  • 1/4 tsp cinnamon
  • 6 dates, room temperature, ground to paste
  • 1/4 c. Oats, raw
  • 1-2 tsp cacao nibs
  • 1 tsp cocoa powder
  • 1 Tbsp coconut oil, melted


  1. Start by removing the dates from the fridge and bring to room temperature, then toast the oats, almonds and walnuts sprinkled with cinnamon at 350 degrees in a toaster oven for 5-10 minutes. Be careful not to let them burn, as soon as I can smell them I take them out.
  2. Then just lightly pulse all of them in a food processor unttil you achieve a ground texture. Keep in mind you don’t want to make nut butter here, I emphasize the word pulse. Place in a separate bowl, to it, add the whole raw oats and cocoa nibs (or whatever other flavors you want.)
  3. In the same processor blend the dates until smooth, to it add back the oat nut nib mixture. Fork whisk together the cocoa powder and coconut oil then add that to the food processor and pulse until everything is combined.
  4. Turn out onto a parchment lined dish and using clean hands form into a rectangle or the form of the dish. Wrap and refrigerate for at least 30 minutes. Remove from fridge and cut into 4 rectangles. Will keep refrigerated for 2-3 weeks. Enjoy