This mousse recipe was developed by Shameer Griffin of Philadelphia, PA, who won second place in the Healthy Dessert Contest hosted by AICR and the Careers Through Culinary Arts Program (CCAP), which helps high school students who aspire to be chefs.
The finished dessert looks 5-star-restaurant quality, but making it is actually simple. The mousse of almond milk, chocolate, vanilla extract and tofu takes 10 minutes or less to blend; then just chill for an hour. The blueberry syrup and sesame crunch each take about 20 minutes, but you can make them while the mousse chills. Continue reading →
Our Health-e-Recipe for Berry Cherry Yogurt Popsicles is an easy-to-make summer treat for this 4th of July, especially with kids. And it’s healthier and lower in calories than many store-bought popsicles.
Berries and cherries are packed with cancer-preventing compounds including anthocyanins and ellagic acid, plus vitamin C. They may seem more expensive than other fruits, but they cost less now that they are in season and not much more than chips and other packaged foods.
Greek vanilla yogurt contains less sugar and more protein than frozen dairy desserts. And you can use fresh cherries or blackberries, too, but buying frozen unsweetened versions skips having to pit fresh cherries. If kids are helping you, note that berry juice can stain clothing so wear aprons or old shirts before starting.
Paper cups and popsicle sticks are cheap and easy to find. You can just tear off the cups when the popsicles have frozen, or just freeze without the popsicle sticks and use spoons to eat out of the cup. Enjoy these delicious pops as desserts or snacks.
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Six kinds of fruit go into this slightly tropical tasting soup. First, cubed cantaloupe and both fresh and frozen strawberries and blended together with apples into a delicious pink colored liquid with a touch of lemon juice and sugar. Cantaloupe contains beta-carotene and strawberries supply you with vitamin C, while apples are a good source of cancer-fighting compounds like flavonoids.
Then fresh raspberries and blueberries decorate the soup, adding their own protective compounds of ellagic acid and anthocyanins. With only 140 calories per serving, you get 5 grams of fiber and a winning soup or smoothie to sip. If you refrigerate any leftover soup and it separates, just stir it up before serving a second time.
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