I have a fantastic treat for you guys today. I’m sharing one of my all-time favorite desserts with you, and it’s a perfect way to ring in the summer season. I’ve had friends request I make it when coming over for dinner, and almost every time I visit my parents my mom drops not-so subtle hints that she has ingredients for it. Fine, mom, I’ll make it for you.
The original inspiration for this recipe came from a Mexican cookbook that my sister bought at Goodwill. We found a recipe inside for fruit tostadas and knew we had to try them. That recipe, however, used cream cheese and heavy cream in the filling. While delicious, it wasn’t necessarily a dessert my waistline would enjoy. Also, those are ingredients I typically don’t have readily available in my refrigerator.
So how did I health-ify it? Greek yogurt of course! I almost always have some in my fridge, so really the only thing I have to make sure I have on hand are tortillas. I kept the cinnamon-sugar tortilla shell and the chocolate drizzle, but using either plain or vanilla flavored Greek yogurt lightened up the recipe without sacrificing taste or the decadent feeling you get from eating it. Keep in mind that the vanilla Greek yogurt has more sugar than the plain and will taste sweeter, but both are wonderful.
Do I even need to mention the health benefits of berries? Often touted as a superfood, berries are full of vitamins, minerals, fiber, and antioxidants. I don’t necessarily like the term “superfood” because there is no one food that will work miracles. Rather it is a combination of a healthy, varied diet and exercise that has proven time and time again to have the greatest effect on one’s health. Berries definitely pack a nutritional punch, as does the yogurt and whole grains also in this dessert. And the dark chocolate? Well I believe in feeding the soul, and a little chocolate here and there makes my soul happy.
Ingredients (serves 4)
- 4 whole wheat tortillas
- 1 Tbsp unsalted butter, melted
- 1 Tbsp sugar
- 1 Tbsp cinnamon
- 2 cups plain or vanilla-flavored fat-free Greek yogurt, divided among 4 shells
- 2 cups mixed berries, divided among 4 shells
- 2 Tbsp dark chocolate chips, melted
Preheat oven to 350⁰. Using a brush or your fingers, evenly spread a thin layer of the melted butter on each tortilla. Mix the sugar and cinnamon together and then sprinkle it across the surface of the 4 tortillas (you may have some leftover). Using oven-safe bowls, place each tortilla in a bowl to form a cone shape. Bake tortillas for 15-20 minutes or until browned.
Let the tortillas cool (speed this up by placing them in the refrigerator). Spoon the yogurt into each tortilla shell and place in the freezer for 30-60 minutes. You don’t want to leave them in too long as the yogurt will harden too much (I found this out the hard way).
When ready, remove the shells from the freezer, add the berries, and drizzle with melted chocolate.
- 274 calories
- 17 g protein
- 43 g carbohydrate
- 6 g fiber
- 5 g fat
- 230 mg sodium
Guys, this is a safe place, and in safe places, we can confess things we are not proud of. With that being said, I have a confession. Sometimes I turn into Cookie Monster. This past Saturday I was grumpy when I got home from work (thank you, Chicago traffic), and because I had been traveling the week before and had no food in my apartment, I decided to walk down to a pizza place to get something to go. Next to the register was a case of chocolate chip cookies whispering, “buy me… buy me.” Who am I to refuse a cookie?? What I didn’t realize when I bought the cookie was that there were 2 wrapped together. When I got home, I told myself I would eat one and save the other, but is that what happened? No, no it is not. I ate both, only regretting it after the last morsel disappeared.
I would have been happy with just one cookie, craving satisfied, but my willpower faltered when it came to that second cookie. Sometimes avoidance is the best policy. Certain foods, especially chips, crackers, and cookies are addicting, and if you keep them out of your home, you don’t have to worry about exercising restraint.
Okay, Courtney, that’s all well and good, but what about when that sweet tooth won’t shut up? You are in luck today because I have an answer: CHEESECAKE! And not just cheesecake, but MINI cheesecake. I rarely bake because I don’t want an entire cake tempting me, so when something can be made as an individual serving, I’m a fan. The ingredients are for 4 individual servings, so it could be made for a small dinner with friends, or you could make one serving and then refrigerate or freeze the rest until you’re ready to make another (I wouldn’t keep it in the fridge much more than a week). Using Greek yogurt really lightens up the cheesecake without sacrificing flavor or richness. I made homemade strawberry compote to swirl into the cheesecake, but in a pinch you could use strawberry jam instead.
At the end of my recipes you’ll find nutrition facts. Cheesecake is not typically a “healthy” dessert, but for the sake of comparison, I looked up The Cheesecake Factory’s Fresh Strawberry Cheesecake. One piece has a whopping 730 calories, 29 g saturated fat, and 430 g sodium. While fruit is always a good dessert option, sometimes a girl’s gotta have some cake, and in those situations, this mini cheesecake is much better that anything you would buy. And it’s just so cute!
Ingredients (4 servings)
- 4 graham crackers
- 2 Tbsp butter, melted
- 1 cup plain Greek yogurt
- ¼ cup honey
- 1 egg
- ½ tsp vanilla
- ½ Tbsp cornstarch
- Strawberry Compote
- 2 cup strawberries
- 1 tsp sugar
- Juice of ½ lemon
Preheat oven to 375⁰
Crust: You can make 4 crusts at once or each one on a separate occasion. Place graham crackers (1 per cake) in small blender or food processor; pulse until a coarse powder is formed. Melt butter (1/2 Tbsp per cake) in 7 oz ramekin. Add graham cracker crumbs to butter and mix with your fingers, pressing into the dish. Bake for 6-7 minutes.
Filling: Place all ingredients in blender and blend until well-mixed. You may have to stop and scrape the sides a few times since the honey is sticky. When the crust has cooled slightly, pour ¼ of filling into each ramekin. If you are making one serving at a time, you can store the remaining in the refrigerator for a few days or freeze it.
Compote: Add strawberries, sugar, and lemon juice to a saucepan and heat over medium heat. Use a potato masher to smash the strawberries. Simmer mixture until it starts to thicken, ~15-20 minutes. Spoon a small amount (1 Tbsp) into the ramekin and use a toothpick to swirl it in with the filling. You will likely have compote leftover, and it’s a great topping for pancakes, toast, or ice cream.
Bake cheesecake 35-40 minutes. It will start to separate from the sides of the dish and turn a golden color. Chill for 2 hours, top with fresh strawberries, and enjoy!
- 262 calories
- 35 g carbohydrate
- 8 g protein
- 10 g fat
- 5 g saturated fat
- 130 mg sodium