Celebrity dietician and nutritionist Keri Glassman shares two treats that can satisfy your sweet tooth without widening your waistband. The treats include foods that are naturally sweet and have nutrients that are good for you.
Keri's brownie recipe is made with dates instead of sugar. The dates have fiber in them that help fill you up as well as potassium, which helps lower your blood pressure.
Keri's popcorn balls are made with coconut, which provides a natural sweet taste. The coconut also has a type of saturated fat that helps you burn fat more efficiently and helps boost your immune system. The honey in the recipe can help control blood sugar.
"Every single ingredient in this has health benefits," ER physician Dr. Travis Stork says. "This is a treat. It's a dessert that actually can be good for you. Of course, you can't eat the whole doggone thing!"
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 20 Medjool dates
- 3 eggs
- 1/2 cup grass-fed butter (1 stick)
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
- Preheat oven to 350°F and lightly spray an 8-inch square baking pan with cooking spray.
- Whisk together flour, cocoa powder, cinnamon, baking powder and salt in a medium bowl.
- Puree dates, eggs, butter and vanilla in a blender or food processor until smooth.
- Gradually mix wet ingredients into dry ingredients, until just combined.
- Spread batter into pan and bake for about 14 to 16 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- Run a knife around the edges to loosen brownies from pan. Cut into 16 pieces.
Coconut Popcorn Balls
- 6 heaping cups popped corn
- 1/2 cup honey
- 1/2 cup creamy natural peanut butter or almond butter
- 1/4 cup finely chopped cashews
- 1/4 cup coconut, unsweetened
- Line a baking sheet with parchment paper and place popcorn in a large bowl.
- Combine honey and peanut butter (or almond butter) in a small saucepan and cook over medium heat, stirring constantly. As soon as the mixture starts to lightly bubble continue cooking for approximately another 30 seconds or less.
- Immediately pour the mixture evenly over the popcorn and gently mix with a wooden spoon or spatula until well and evenly coated.
- Stir in cashews.
- Once the popcorn has cooled, run hands under ice cold water for 10 seconds. Press small handfuls of the popcorn mixture firmly into 2-inch balls. Place balls on baking sheet and sprinkle with coconut.
- Let cool completely before storing. To store, individually wrap in plastic wrap.
Source: ©Keri Glassman