“Seize the moment. Remember all those women on the 'Titanic' who waved off the dessert cart.”  Erma Bombeck
 

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Desserts and Snacks

Easy Chocolate Cake
Tiny Stuffed Potatoes
Creamy Dipped Fruit
(gluten free)
Chocolate Dipped Fruit
(gluten free, raw option)

Stuffed Celery
(gluten free, raw option)
Sand Cookies
Finger Sandwiches


Yummy Nut Butter Balls
(gluten free option)
7-Layer Dip
(gluten free)
Fudge
(gluten free, raw)
Mini Sauerkraut Hot Dogs

Banana Pops
(gluten free, raw opt.)

Kale Chips
(gluten free, raw)
Peanut Butter Banana Squares
(sugar free)
Stuffed Dates
(gluten free)

Apple Turnovers
Popcorn
(gluten free)

Chocolate Pie
(gluten free, raw)
Stuffed Mushrooms
Banana Ice Cream

(gluten free, raw)
Assorted Biscuits
Coconut Pineapple Cake
Stuffed Cherry Tomatoes

(gluten free)
Click here for Healthy Snacks for Children.
For information about sugar click here.
For information about chocolate click here.
Easy Chocolate Cake

Serves 6-9

1 1/2 cup unbleached flour

1 tablespoon white vinegar

1 cup sugar

1 teaspoon baking soda

5 tablespoons vegetable oil

1 teaspoon vanilla

1 cup cold water

3 tablespoons unsweetened powder (unsweetened chocolate)

1/2-1 cup (3-6 oz.) chocolate chips


Preheat oven to 350 degrees.  In a large bowl whisk together flour, sugar, cocoa, and baking soda.  Mix in wet ingredients.  Grease a 9” square baking pan and pour in mix.  Sprinkle the chips over the batter.  Bake 30-35 min., until a knife inserted into the center comes out clean. 

These single-serving, microwave cakes are about the neatest things I've seen lately.
12 tiny potatoes
2/3 cup Better than Sour Cream (Tofutti)
1 Roma tomato, seeded, diced
3 tablespoons chives
3 tablespoons vegan cheddar-flavored cheese-style food product, shredded
salt and pepper to taste

Cook potatoes in microwave, 6 at a time, for about 3 minutes, or until soft when poked with a fork.  Cut off a portion of the top of each potato and gently scoop out the center of the potato, leaving the sides and bottom firm.  Mash the scooped potato with the sour cream.  Stir in the tomatoes and chives.  Place mashed ingredients back into each potato.  Top each potato with faux cheese.

Tiny Stuffed Potatoes
Makes 12

Chocolate Dipped Fruit
Gluten Free
Serves 4

1/2 cup (4-oz.) chocolate chips
1/3 cup (3-oz.) coconut milk
fruit of choice

In a small microwave-safe bowl melt the chips and coconut milk, stirring every 30 seconds, for about 1 1/2 minutes.

Creamy Dipped Fruit
Gluten Free
Serves 4
12 oz. coconut, almond, or soy yogurt
1 container Better than Cream Cheese (Tofutti), soft
2 tablespoons agave or maple syrup
pinch of salt

Combine all ingredients in a blender or food processor, until creamy.  Serve with cut peaches, bananas, pineapples or other fruit of your choice.

Stuffed Celery
Gluten Free Option

Stuffed Celery is one of the easiest and most satisfying appetizers or snacks you could serve to guests or family.

Scrub fresh, organic celery crosswise into 3"-4" sections.  Stuff with: nut butter, faux cream cheese (plain, w/raisins, w/chives), salad dressing, horseradish salad dressing, guacamole, hummus

Strawberry Pie
Serves 8   (3 points per serving)
1 cup margarine
2/3 cup granulated sugar
2 teaspoons vanilla
2 cups unbleached flour mixed w/2 teaspoons aluminum-free baking powder
48 pecans

Preheat oven to 300 degrees.  In a skillet, brown margarine, stirring constantly.  Let stand 5 minutes.  pour clear part into a large bowl.  Chill.  Add sugar and vanilla and beat.  Stir in flour.  Cut dough in fourths.  Shape each fourth into 12" long rolls.  Cut into 1" pieces.  Place on greased cookie sheet.  Press a pecan into the center of each cookie.  Bake 20 minutes, until lightly browned.
Sand Cookies
Makes 48


Easy Finger Sandwiches




  1.  Baked bean party sandwiches:  Mash leftover vegetarian baked beans with a little onion salt or chopped green onions and spread onto buttered (margarine) bread.  Cut off crusts, then cut into 4ths.
  2. Nut butter and fruit sandwiches can be made with almond, cashew, or peanut butter and sliced fruit.  Or, use a combination of jam and fruit, like unsweetened apple butter.  Use a cookie cutter to cut into shapes.
  3. Cucumber & tomato tea sandwiches can be made by spreading bread with Vegenaise (mayonnaise), Tofutti Better than Cream Cheese, or mustard.  Top with slices of seeded tomatoes or cucumbers.  Remove crusts and cut into quarters.
  4. Pinwheels: Soften flour tortillas in the microwave, wrapped in a dish towel, for one minute.  Spread Tofutti Better than Cream Cheese and chives or finely chopped onions on one side of each tortilla.  Top with vegan, sliced cheese and faux lunch meat.  Roll up each tortilla tightly, then slice crosswise to form little circles.
1 cup fresh ground or oil-removed, chunky, peanut butter
1 cup almond butter
1/2 cup mini-chocolate chips
2/3 cup Post Grape Nuts cereal
2/3 cup raisins
1/4-1/2 cup honey or Sweet Dreams
2/3 cup dry, unsweetened coconut, finely shredded
(All measurements are approximate.)
Mix the first 6 ingredients together.  Roll into balls the size of a quarter.  Place coconut into a bowl.  Roll balls in coconut to coat.  Refrigerate or freeze to firm.  (To make them gluten-free use crisped rice cereal instead of Grape Nuts.)
Yummy Nut Butter Balls
Gluten Free Option
Makes about 24


7-Layer Dip
Gluten Free
Serves 10


1 16-oz. can vegetarian, refried beans
1 cup salsa
2 cups guacamole
1 container of Better than Sour Cream (Tofutti)
1 cup vegan shredded cheeze, cheddar-style
1 cup Roma tomatoes, diced
1 bunch green onions, sliced
1 cup lettuce, shredded, and/or 1/2 cup sliced black olives, drained

In a large sauce pan heat salsa on medium, then add refried beans.  Stir until well mixed.  Cover the bottom of a 9"x 13" pan with this mixture and allow to cool.  Top with guacamole, then Sour Cream, then cheeze, then fresh vegetables.  Serve with corn chips.

Guacamole (makes 1-2 cups): 2-3 ripe avocados (slightly soft), peeled & seeded; 1 clove garlic, crushed; 1/4 red or green pepper, minced; 1/2 small onion, minced; 1 lemon, squeezed; 2 t. chili powder (to taste); salt & pepper to taste.  Mash the avocados and stir in all other ingredients.

1 1/2 cups raw pecans
dash of salt
12 dates, pitted, chopped
1/3 cup unsweetened (raw) chocolate
1/2 teaspoon vanilla
2+ teaspoons water to moisten, as needed

(Set aside 1/4 cup pecans, chopped to add last--optional.)  Process nuts and salt using an S blade, until finely ground.  Add dates and process until all stick together, then chocolate, vanilla, and water (if needed).  Knead-in chopped pecans, if using.  Pack into a square & chill 2 hours.  Stores in a sealed container 2 weeks in the refrigerator.

Fudge  (raw)
Gluten Free
Makes 6 pieces

Mini Sauerkraut Hot Dogs
Makes 24

1 can sauerkraut
1 pkg. 6 veggie hot dogs
1 tablespoon brown sugar
12 heat-and-serve rolls

Preheat oven to 350 degrees.  Mix sauerkraut and brown sugar.  Cut rolls in half, from top to bottom.  Slice each half in half again, from the top, but not through the bottom.  Wash and cut each hot dog in half lengthwise, then, each piece in half crosswise.  Place a pinch of sauerkraut in the bottom of each slit bun and place in a 9”X13” baking pan. Next, place a hot dog slice on the sauerkraut and top with more sauerkraut. Bake 10-15 min., until browned.  
Cut bananas in half, crosswise.  Put a popsicle stick or stiff straw half way into the banana from the flat side.  In serving bowls place toppings of choice: chopped nuts, granola, coconut, candy sprinkles, mini chocolate chips.  Dip or coat the banana halves in a sticky liquid, like maple syrup, agave, chocolate sauce, or honey.  Gently, coat each banana half with topping.  Place on a cookie sheet lined with wax paper and freeze.  Optional: Bananas can be frozen first, then coated.
Banana Pops
Gluten Free
Makes 2 per banana

                                                     Kale Chips   (raw)
Gluten Free
Makes 8 cups


1 large bunch of kale
3/4 cup raw cashew pieces
1/2 cup cauliflower, chopped
1/2 cup fresh corn (or frozen--not raw), organic
1 cup water
3 tablespoons fresh-squeezed lime or lemon juice
2 tablespoons nutritional yeast
1teaspoon chili powder
1 teaspoon salt

Wash kale carefully and break into chip-sized pieces, discarding stem (or chop and save for soup).  Blend remaining ingredients into a thick sauce, adding more water by tablespoons, if necessary to blend.  Coat kale leaf pieces with the sauce.  Place chips onto a mesh dehydrator screen.*  Dehydrate at 110 degrees for 4-6 hours, until crisp. 

*If no dehydrator, chips can be put into the over on lowest heat with the door cracked.
Peanut Butter Banana Squares
sugar-free
Serves 6-8


1/4 cup peanut butter, sugar-free
1 cup unbleached flour
1 egg replacer or 2 tablespoons ground flaxseed + 5 tablespoons water (mix & soak 15 min.)
1 teaspoon baking powder, aluminum-free
1 cup ripe, organic banana, mashed
1 teaspoon baking soda
1/4 cup coconut milk, sugar-free
1/2 cup peanuts, chopped
Preheat oven to 350 degrees.  Beat egg replacer, peanut butter, and banana, then add milk and beat.  Mix dry ingredients (except peanuts).  Stir dry ingredients into wet.  Stir in nuts.  pour into 8" square, greased baking pan.  Bake 20 minutes, until lightly browned.  Cool and cut into serving sizes and top with a swirl of peanut butter and a slice of banana.

Stuffed Dates
Gluten Free (sugar-free)
Makes 8


8 large dates
8 raw almonds
3 tablespoons cashew butter
1/2 cup dry, shredded coconut, unsweetened

Soak almonds in cool, filtered water overnight or for 5 hours, in a dark place.  Rinse and drain.  Slit each date lengthwise and remove seed.  Insert an almond into each date.  Cover slit with cashew butter, then press into shredded coconut.

Apple Turnovers
Makes 8

1 15-oz. pkg. pie crust (single)
or see pie crust demo under Dinner

3/4 cup canned or cooked apple slices
2 tablespoons sweetener of choice
1/2 teaspoon cinnamon

Preheat oven to 425 degrees.  Cut pastry into 8, 4 1/2" squares (or circles).  Spoon 1 1/2 tablespoons of apples into the center of each circle, making sure no liquid touches edges.  Moisten the edges of the dough with a little water and press together with a fork to seal.  Poke the top of each with a fork to vent.  Place on a sprayed or greased cookie sheet.  Bake 13-15 minutes, until lightly browned. 
Popcorn
Gluten Free
Makes 1 bag


2 tablespoons popcorn kernels
1 brown, paper, lunch bag and tape
2 tablespoons organic, extra virgin, cold-pressed, olive oil

Seasoning Options: garlic salt/onion salt/nutritional yeast/sea salt/grated parmesan style topping (Go Veggie!)

Place popcorn in bag and tape shut.  Stand up in microwave and heat approximately 2 minutes, until popping stops.  Rub a large bowl with olive oil.  Mix the popcorn in the bowl to coat. Add seasoning of choice.
Shell
1 cup almonds, chopped
1/2 cup coconut
1/2 cup raisins

Mix in a food processor with an S blade, adding raisins last, until crumbly.  Press into an 8" pie pan.

Filling
2 large, ripe, organic bananas
2 large avocados
1/4 cup raw agave or raw honey (more if sweeter is desired)
1/4 cup unsweetened raw chocolate
1 teaspoon vanilla

Mix all ingredients in a food processor until the consistency of pudding.  Put into pie shell.  Freeze 1/2 hour to firm.  Serve.
Chocolate Pie
Gluten Free (raw)
Serves 6



Preheat oven to 375 degrees. 
Heat margarine on medium-low; add onion, bell pepper & stems to soften.  Add remaining ingredients, except caps.  Place caps in a 9"X 13" baking pan.  Fill center of each cap with the skillet mix, tightly packed.  Brush caps with remaining margarine in skillet.  Bake 20 minutes.
Stuffed Mushrooms
Makes 18

18 mushroom caps, medium-sized
2 tablespoons margarine
1 small onion, minced
1 teaspoon lemon juice
1/4 cup bell pepper, minced
1 teaspoon Mrs. Dash seasoning
1/3 cup bread crumbs, whole wheat, finely crumbed*
mushroom stems, minced
salt and pepper

* Bread crumbs can be made in a food processor, using an S blade.
Banana Ice Cream
Gluten Free (raw)
Serves 4


4 ripe, organic bananas, peeled & chopped
1/4-1/2 cup raw coconut milk or almond milk
1 teaspoon vanilla
1 tablespoon raw agave or honey (optional)

Freeze bananas.  Process all ingredients, using an S blade.  Do not make it too runny, but add small amounts of additional milk, if needed.  Top with berries.

NOTE: Add berries to change the flavor or chocolate or mint.
Assorted Filled Biscuits
Makes 40

2 10-oz. pkg. small refrigerated biscuits
1 pkg. faux link saugsage
20 small olives, drained
2 tablespoons pecans, finely chopped
4 teaspoons sesame seeds
Preheat oven to 375 degrees or according to pkg. directions.  Grease 2 large cookie sheets.  Cut each biscuit in half.  Cut 20 pieces from the sausage (about 1/2" thick).  Wrap olives and sausage into each of the 40 biscuit halves.  Dip the tops in a little water or oil, then, the olive buns in the sesame seeds and the sausage buns in the pecans.  Bake 6-8 minutes, until lightly brown.

Coconut Pineapple Cake
Serves 9-12

1/2 cup margarine, softened
2 cups unbleached flour
2 teaspoons baking powder (aluminum free)
6 tablespoons ground flax seed + 15 tablespoons water (mix and let sit 15 minutes)
1 teaspoon baking soda
1 teaspoon cinnamon
1 20-oz. can crushed pineapple (in juice), drained & liquid saved
2 cups coconut flakes, unsweetened + 1/2 cup for topping

Preheat oven to 350 degrees.  Beat together margarine with flax mix and juice.  Beat in flour, baking soda, baking powder, and cinnamon.  Sir in 2 cups coconut and pineapple.  Spoon into an oiled, floured, 9"X 13" baking pan.  Sprinkle with 1/2 cup coconut.  Bake 20-25 minutes, until knife, stuck in center, appears clean.

Stuffed Cherry Tomatoes
Gluten Free
Makes about 15


1 pkg. of small tomatoes, slightly larger than cherry tomatoes (if you can find them)
1 container of Better than Cream Cheese (Tofutti)
1/2 cup walnuts, chopped
several leaves of spinach, shredded
1 teaspoon onion powder

Cut the tops off the tomatoes and remove insides (save for soups & sauces).  Mix Better than Cream Cheese, walnuts, spinach, and onion powder.  Stuff into each tomatoes.



Copyright © 2013 The Perfect Diet Cookbook, L.L.C.  All rights reserved.