6 Fruit-Packed Snack or Dessert Recipes

Sweet cravings can be satiated in a very healthy way, if we opt for homemade preparations with fruit as the protagonist. You’ll love these three proposals.

More and more experts recommend consuming not just 5 pieces of fruit and vegetables a day, but up to 10 or 12. As a dessert or as a snack, a good piece of seasonal fruit is always the best choice.

But there are days when we crave something sweeter or more elaborate. So, if you find it difficult to incorporate fruit into your diet and lose your sweet tooth, you’re going to love these easy and nutrient-packed recipes to close a perfect meal or have a healthy and delicious snack.

6 RECIPES WITH FRUIT FOR DESSERT OR SNACK

BANANA CREPES WITH LEMON AND STRAWBERRIES

Ingredients (for 4 people):

• 1 banana, thinly sliced
• 250 g strawberries, halved
• 60 g wheat flour
• 55 g buckwheat flour
• 300 ml plant-based milk
• 1 egg
• 1 tablespoon lemon juice
• olive oil

Preparation (25′ + 10′ cooking + 10′ resting)

1. Sift the flours into a bowl. Add the egg and milk, and whisk the mixture until smooth and smooth. Cover with a cloth and let stand 10 minutes.
2. Drizzle the banana slices with the lemon juice and set aside.
3. Pour two tablespoons of batter into a small non-stick frying pan painted with oil. Add a slice of banana in the center and curdle the dough over medium heat until golden brown at the bottom and peels off. Turn it over and let it brown the banana. The rest of the dough is done the same.
4. Serve the crepes with strawberries, cut in half.

Variants

You can use only semi-whole wheat flour and substitute any other berries for the strawberries.

Nutritional Information:

• Calories: 244
• Carbohydrates: 30 g
• Protein: 8 g
• Fat: 10 g
• Cholesterol: 87 mg

WARM MANDARIN TART WITH CARDAMOM

Ingredients (for 4 people):

• 250 ml tangerine juice
• grated peel of two tangerines
• 1 shortcrust pastry
• 3 whole eggs and a yolk
• 125 g sugar
• 125 g butter
• 1 tablespoon cornflour
• Cardamom seeds
• 1 piece of grated fresh ginger
• chocolate shavings for garnish

Preparation (20’+35′ cooking):

1. Cover a mold with the shortcrust pastry, prick it with a fork and bake at 180 ºC, 10 minutes covered with aluminum foil and 5 more uncovered.
2. In a frying pan, gently heat a tablespoon of cardamom seeds with the tangerine peel. Add the juice and, as soon as it boils, turn off the heat and let it sit for 10 minutes.
3. Beat the eggs and yolk with the sugar and cook in a bain-marie. Remove the mixture as soon as it starts to thicken and add the butter and flour. Whisk a little and let cool.
4. Pour the mixture into the tin and bake for 18 minutes at 200ºC.
5. Serve still warm with the grated ginger and a few shavings of chocolate.

Nutritional Information:

• Calories: 493
• Carbohydrates: 45 g
• Protein: 7 g
• Fat: 27 g
• Cholesterol: 279 mg

COLD COCONUT AND BANANA SMOOTHIE

Ingredients (for 4 people):

• 2 ripe bananas
• 25 g shredded coconut
• 200 ml packaged coconut milk
• 400 ml oat or soy milk
• A bowl full of ice cubes

Preparation (5′):

1. Peel the two bananas and remove the white threads from the flesh. Cut into slices and reserve four of them for garnish.
2. Put the coconut milk, oat milk, shredded coconut, and bananas in the blender and blend until smooth.
3. With the mixer running, add the ice cubes one by one, until they are well crushed and you get a frothy mixture.
4. Pour the smoothie into four glasses and serve immediately, garnished with a few banana slices.

Variant

You can add a little honey or give the smoothie a touch of sophistication with a pinch of cinnamon powder or a few drops of vanilla. Two drops of vanilla are enough for the four servings. Add them along with the cubes, before distributing the smoothie into the glasses.

Nutritional Information

• Calories: 125
• Carbohydrates: 17 g
• Protein: 2 g
• Fat: 5 g
• Cholesterol: 0 mg

APRICOT TARTE TATIN

Ingredients (for 8 people):

• 250 g vegan puff pastry dough
• 1 kg ripe apricots
• 80 g margarine
• 150 g brown sugar
• a few drops of lemon juice and water
• cinnamon and mint leaves for garnish

Preparation (12′ + 20′ cooking)

1. Heat the sugar in a saucepan with a few drops of lemon and a tablespoon of water until caramelized.
2. Wash the apricots and remove the pit. In a round tart pan, pour the caramel, making sure it covers the bottom and walls. Then place the apricots with the pit side down, sprinkle with sugar and divide the diced margarine. Bake at 180°C for about 10 minutes.
3. Meanwhile, roll out the puff pastry dough. Remove the pan from the oven and cover with the puff pastry, making sure that the edge is on the inside. Prick lightly, brush with margarine and bake for 10-15 minutes.
4. Once cooked, turn it out onto a tray, sprinkle with cinnamon and garnish with mint.

PASSION FRUIT AND ALQUEQUENJES FLAN

Ingredients (for 4 people):

• 4 ripe passion fruits
• 180 g sugar
• 75 ml water
• 40 grams of agar-agar
• 50 ml vegetable cream
• 250 ml plant-based milk
• 4 alquejenjes

Preparation (15′ + 45′ cooking + 1h resting)

1. Heat the water in a saucepan with 150 grams of sugar over low heat until you get a dark syrup.
2. Pour out the passion fruit pulp and crush with a mallet over a colander to make the most of the juice. Divide the seeds into four flan bowls.
3. Peel the alchemes, dip them in the syrup and let cool on parchment paper. Pour the rest of the syrup into the flan pans.
4. Mix the agar-agar with the rest of the sugar, passion fruit juice, cream and milk until well dissolved. Pour the mixture into the custard pans and bake in a bain-marie in a preheated oven at 160°C, 45 minutes. Let them cool and store them in the fridge, covered.
5. Unmold and serve garnished with a caramelized alkequenje.

NECTARINE AND CARROT CAKE

Ingredients (for 6 people):

• 150 g carrots
• 2 nectarines
• 150 g sifted flour
• 1 sachet baking powder
• 2 teaspoons egg replacement powders
• 2 tbsp water
• 60 g ground hazelnut
• 70 g brown sugar
• 3 tablespoons raisins
• 30 g margarine
• 1 cup plant-based milk
• 2 tablespoons breadcrumbs

Preparation (20′ + 1h cooking + 40′ resting)

1. Let the raisins soak in warm water. Peel, wash and grate the carrots
2. Mix the flour with the baking powder. Add the carrots, substitute powder, water, hazelnuts, sugar, drained raisins and two tablespoons of melted margarine. Stir in the milk and mix. Add the nectarines, peeled and chopped, and mix again.
3. Spread margarine on a mold and sprinkle with breadcrumbs. Pour the dough and bake in the oven, preheated to 180°C, for one hour. To find out if it’s just right, prick the inside with a toothpick; If it comes out clean, it’s already cooked. Remove from oven and allow to cool before serving.