Tag Archives: dessert

Pumpkin Pie Greek Yogurt Parfait

by on November 5, 2015

pumpkin parfait recipe pjcc

Pumpkin, the quintessential fall holiday symbol is also a wonderful food full of fiber, protein, and vitamins K and A. By alternating layers of pumpkin puree with protein-packed Greek yogurt, these beautiful parfaits are easy to prepare, slimming for your waistline, and full of nutrition.

Prep time:  20 minutes | Serves: 4


  • 1 cup 100% pumpkin puree
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon or pumpkin pie spice
  • 1 cup Greek yogurt
  • ½ cup crumbled graham crackers (both plain or cinnamon work great)


  1. In a small bowl combine the pumpkin puree, cinnamon (or pumpkin pie spice) and maple syrup.
  2. Crumble the graham crackers.
  3. Layer the graham crackers, seasoned pumpkin puree, and yogurt into four glass/see-through containers. Feel free to create the layers in any order.
  4. Optional: top with Honey & Cinnamon Pumpkin Seed Brittle (see following recipe)


Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.

High Protein Sweet Potato Muffins

by on October 30, 2015

sweet potato muffins recipe


Sweet potatoes are inexpensive, delicious, and packed with calcium, potassium, and vitamins A and C. Members of the Morning Glory family, sweet potatoes are really just edible roots. The red-orange sweet potatoes are slightly moister and sweeter than the tan variety, making them the best choice for this recipe.

Prep: 1 hour, 10 min. | Cook: 30 min. | Serves: 24 mini muffins


  • 2 medium sweet potatoes, roasted (1.5 cups, packed)
  • 1 medium ripe banana, mashed
  • 3 eggs, lightly beaten
  • ½ cup unsweetened almond milk
  • 2 tablespoons olive oil
  • ⅓ cup pure maple syrup
  • ¾ cup all-purpose flour or a gluten free flour (I like Cup 4 Cup brand)
  • ¾ cup almond meal
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • For the topping:
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup chopped pecans


  1. Preheat oven to 350 degrees F
  2. Poke a few holes in the sweet potatoes with a fork and wrap in foil. Bake 60 minutes or until very soft.
  3. Remove potato from oven and allow to cool. Scope the potato “meat” out of the skin into a large mixing bowl. Discard skin.
  4. Mash potatoes with a fork or spoon or in a food processor. Mix in the mashed banana until combined.
  5. Add eggs, almond milk, olive oil, and maple syrup to sweet potatoes. Whisk everything together until smooth.
  6. In a separate bowl, combine the rest of the (dry) ingredients and stir together.
  7. Pour dry ingredients into bowl with wet ingredients and mix together just until combined.
  8. Spoon batter into muffin tins, filling ¾ to the top.
  9. In small bowl, stir together the topping of sugar and cinnamon and pecans. Sprinkle a small amount of topping on each muffin.
  10. Place on center rack in the oven and bake for 15 minutes or until.


Jeannie Solomon is an accomplished and well-respected certified nutrition and wellness coach at the PJCC who focuses on holistic nutrition and whole-body wellness, providing the guidance needed to pursue a healthy, nutritious lifestyle.

Summer Parfait

by on July 17, 2015

recipe pjcc parfait

This ultimate summer dessert is light, delicious, and bursting with fruit.


  • 2 cups of sliced strawberries or other fruit of choice
  • 1 pint or 2 cups heavy whipping cream
  • ¼ cup confectioners’ sugar (more or less to taste)
  • ½ cup blueberries, raspberries or fruit of choice for topping


To make whipped cream:

  1. Pour the heavy cream into the cooled bowl. Using a hand mixer, whip the cream over medium/high speed until it begins to thickened.
  2. Increase the speed to high and continue to whip until medium peaks form.
  3. Turn off the mixer and add the confectioners’ sugar.
  4. Whip again on low speed until the confectioners’ sugar is mostly combined. Increase the speed to high and whip until completely thickened and the mixture forms stiff peaks. Refrigerator until ready to use.

To assemble parfaits:

  1. Place a small spoonful of whipped cream on the bottom of each ice cream cone then add a small spoonful of chopped strawberries, pushing the berries down into the whipped cream. Continue to layer strawberries and cream until you reach the top of the cone with a cream layer – (two or three layers).
  2. Garnish with a raspberry and blueberries or fruit of choice.
  3. Makes 16 ice cream cones.


S’mores 2.0

by on May 4, 2015

S'moresS’mores are traditionally a part of the Jewish holiday Lag B’Omer. When you have a holiday that includes having a bonfire, you know s’mores have to be a part of it!  But, personally, I could eat these all year long.  Chocolate. Marshmallows. Graham crackers. Why not?

If you are looking for a more modern twist on an old favorite, here are some upgrades to your go-to campfire dessert , the s’more!



Baked S’more Cups
By Mindi Cherry


Continue reading

Flourless Chocolate Almond Cake

by on April 3, 2014


This amazing dark chocolate cake has ground almonds in the batter and toasted almonds sprinkled on top, making rich in plant-based Omegas.


3 Tablespoons dark chocolate cocoa powder – 65% or higher
½ cup raw almonds
2 Tablespoons sugar
¾ cup date or maple crystal sugar (or regular sugar)
3 oz. dark chocolate, – 65:% or higher – coarsely chopped
½ cup Greek Yogurt
2 egg yolks, at room temperature
1 Tablespoons coconut oil
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
5 egg whites, at room temperature
¼ teaspoon salt
1 Tablespoon toasted slivered almonds (optional)

Continue reading