When I was a kid, I'm pretty sure there were days I only ate desserts- my parents obviously let me feed myself! As I got older though, I really had to watch what I eat to maintain a healthy weight. Dessert and sweets were absolutely the first thing I eliminated from my diet. Cold Turkey. I had amazing willpower. I had no problem at all snacking on a bag of raw spinach. These days though, I'm developing more of an inner foodie (extreme health foodie), and need an indulgence every once in a while.

Since the weather is nice and warm here, I'm in Central Florida, I prefer a refreshing and light dessert. And since I am who I am, I also enjoy desserts without added sugars. Have no fear, they can be adapted to your own tastes, but I prefer using fruit to add some sweetness.

There are a few different versions I've been experimenting with, and currently I'm trying to attain "bikini body", so I'm going to start with my basic fruit slush recipe and explain ways you can make it more indulgent if need be.

I start with 2 cups of ice cubes, and pop them in the blender until the ice is very evenly chipped. Then I add 1 cup of frozen fruit- I'm loving frozen strawberries lately! You can freeze your own fruit- so much more economical than bagged fruit that's pre-frozen! If this isn't sweet enough, I'll add a teaspoon or more of stevia. (If you want to get saucy add a little wine for an adult cooler) I've also tried banana, mango, blueberries, and peach.

Now, to make it more indulgent, substitute the ice cubes with frozen cubes of your favorite milk of choice. For my son, I use either coconut milk or rice milk. A yummy combination I won't allow myself to eat- frozen bananas, peanut butter and cocoa powder. For my son I tend to sweeten it a bit with honey as well. Sometimes I'll add in some coconut as well, especially if he hasn't eaten much that day.

When my son had to eliminate casein and soy from his eating options, I felt sad he couldn't enjoy ice cream any longer. Although there are now gf/cf safe ice creams in stores now, they're a bit pricey, and not always easy to find (plus there is a bit more sugar in them than I'd like my son to be eating). I'm glad I finally found a compromise that makes us both happy!

Here is a recipe for a Flourless Chocolate Cake! (Sometimes you just need some chocolate!)

1 cup whipping cream
1 cup plus 2 tablespoons sugar
12 squares (1 ounce each) unsweetened chocolate, coarsely chopped
4 squares (1 ounce each) semisweet chocolate, coarsely chopped
6 eggs at room temperature
1/2 cup of strong coffee
1/4 teaspoon of salt
1/2 cup chopped walnuts, divided (I leave these out, but the recipe calls for it)

Preheat oven to 350 degrees. Place oven rack in center position.

Beat cream with 2 tablespoons of sugar in a large bowl with electric mixer at high speed until soft peaks form and set aside.

Place both kinds of chocolate in a large microwavable bowl and microwave on high 2-3 minutes or until chocolate is melted. Make sure to stir the chocolate at the 1 minute and then 30 second intervals after the first minute.

Beat eggs and the remaining 1 cup of sugar in a large bowl with the electric mixer at a high speed (about 7 minutes) or until the mixture is pale and thick. Add the melted chocolate, coffee and salt. Beat again until well blended.

Fold the whipped cream and (optional) 1/4 cup walnuts into the egg mixture. Spread mixture in an 8-inch round cake pan that's been sprayed with nonstick cooking spray. Sprinkle the remaining (optional) walnuts. Place the pan in a large roasting pan and add enough hot water to the roasting pan to reach halfway up the side of the cake pan.

Bake 30-35 minutes or until set but still soft in the center.

To unmold, loosen the edge of the cake with a knife. Place a serving plate upside down over the pan and invert. Best when served warm.

YUM!! Chocolately!!

I was just at a retirement dinner for work and was, as usual, discouraged when the desserts started to be passed around. I was, however, surprised when cheesecake was one of the options. After speaking with a waiter, I found out I was able to take a few bites of the cheesecake while avoiding the graham cracker crust. It was ungodly good, and I was in absolute heaven. At that moment I decided that I needed to make an entire cheesecake that was completely gluten free. However, I knew it wouldn't be glutton free.....

Ingredients

2 packages (8 ounces each) of softened cream cheese
2/3 cup, plus 3 tablespoons sugar
3 extra large eggs
1 1/2 teaspoon vanilla
1 container (8 ounces) sour cream

First, beat together the cream cheese, 2/3 cup of the sugar, the eggs, and 1/2 teaspoon of the vanilla until smooth.
Pour the mixture into a buttered 9 1/2 inch glass pie plate.
Bake in preheated, 350° oven for 25 to 35 minutes, or until puffy and lightly brown around the edges.
Leave the cheesecake out on your counter to cool.
Meanwhile, mix the sour cream, the rest of the sugar (3 tablespoons) and remaining 1 teaspoon of vanilla together.
Spread that mixture over the cheesecake leaving about 1/2" of the edge uncovered.
Bake again at 350° for an additional 15 to 20 minutes.
Cool and pop it in the refrigerator.
Feel free to top the cake with some fresh fruit if you'd like, although it's not necessary!!

Coconut Crack Bars...and yes, they are like crack.

I found this recipe on pinterest awhile ago, and whoa. It is so good, super easy, and not very high in calories. You'll thank me later.

Ingredients:

2 cups of shredded coconut, unsweetened
1/4 cup of Coconut Oil
1/4 cup of honey, agave, or simple syrup
1 tsp. GF vanilla extract or a half of a vanilla bean
A small handful of almonds, walnuts, or pecans.

Throw all of the ingredients into a food processor and blend until the coconut and nuts are finely chopped. Pat down into a non-stick 8x8 pan. You can use a bit of parchment paper if you're afraid of it sticking. Put it in the fridge to cool for at least an hour. Cut into small bars and enjoy! Each bar is around 100 calories. Super delicious and super easy for all to enjoy.

Note: I'll sometimes add a little bit of a crust to this. I'll chop up almonds, sugar, butter, and a bit of vanilla in the food processor to make a cookie-like crumb crust. Bake for about 10 minutes at 375 in the oven and put the coconut mixture on top. It adds a bit of substance and tastes a lot like a candy bar.

Oh yes! And another of my favorite desserts is for an oatmeal cookie using no flour.

Ingredients:

2 cups of GF Oats
1/3 cup of GF chocolate chips
1/3 cup of chopped walnuts (I usually candy mine a bit on the stove before adding them...Yum!)
1/3 cup of chopped dried cranberries
1/2 cup of peanut butter
1/3 cup of honey or agave
2 Tbsp. of molasses
1 egg
1/4 cup of water
1 tsp. vanilla

Preheat oven to 350 degrees.

You can mix this by hand pretty easily with a spatula and get a great workout for your triceps and biceps ;). Start by combining the peanut butter, egg, water, honey and molasses, and vanilla together. Combine with the oats until thoroughly mixed. Fold in the cranberries, chocolate chips, and walnuts.

Form into 2 dozen cookies on 2 baking sheets covered in parchment paper. Bake for 10-12 minutes. Remove the parchment paper from the baking sheets and allow the cookies to cool.

Ok! This one is really easy! They’re easy to make, tasty, and a great coffee dipping food. We also do this as a variation of biscotti.

Peanut Butter Cookies

2 cups creamy peanut butter
2 cups white or brown sugar
2 eggs
2 teaspoons baking soda
(option), chunks of dark chocolate for a tasty center

Alternatively, we’ve also cut out baking soda.

Steps:

1 .Preheat oven to 350-degrees Fahrenheit

Mix peanut butter and sugar together in a bowl, mixed well. Add in eggs and baking soda.

With your hands (this is this fun part), roll small balls about the size of a donut hole and place them on oiled or non-stick cookie sheets.

Place in oven for about 6 minutes. As cookies settle, remove, place chocolate in the center and return to heat 2 minutes.

Remove from heat and allow to cool.

Alternatively you can bake without the chocolate, and just have it on the side (or by itself).

I’m a bigger fan of cooking it a little longer and using the cookies as dunking goods for coffee, but that’s just me.

Another recipe that marries these two flavors together uses almost the same ingredients.

Peanut Butter balls

Ingredients:
1 cup white sugar
1 cup creamy peanut butter
3 tablespoons butter or margarine)
1 cup melted chocolate

Steps:

Mix together all your ingredients minus the chocolate
Roll the peanut butter into balls the size of bouncy ball and place on waxed paper.

Allow the peanut butter balls to dry 1/2 hour.

While drying, melt chocolate in microwave or pot.

Drop balls into the melted chocolate, and fish out with a spoon or fork - chop sticks if you have them

Return to wax paper and let the awesome dry/harden.

Alternative cheap option: Some chocolate syrups harden on cold surfaces like ice cream. After you have your balls rolled, place them in the fridge. After 1 hour, remove and dip in chocolate syrup. Instantly done. No more waiting.

Peanut butter, chocolate, heaven. Enjoy!