We always love cracking the top of a freshly torched crème brûlée, but with heaps of egg yolk and cream, it's the kind of indulgence we can only justify once in a blue moon. But this fresh-fruit twist on the classic is quickly becoming a nightly occurrence in our summer kitchens. With mangos in season, grab a bunch and make your own variations. A squeeze of orange, a dash of sea salt, or a sprinkle of coconut all complement this baby beautifully.
1/2 fresh mango
1 tbsp cane sugar (you can also use plain-old light brown)
1/2 fresh lime
1 tsp rum
Talk about easy cooking — there's virtually none in this recipe, unless you count brewing a pot of coffee. Affogato is a classic italian dessert of gelato "drowned" in espresso, and all you need to do to make the healthy version is sub out the high-fat ice cream. The key here is to buy good quality frozen yogurt. Make sure your vanilla is flavored with actual vanilla, and bonus points if it's got some seeds in there. You can up the richness by adding a 1/2 tsp of vanilla extract, or, even better, a shot of liqueur.
1 scoop vanilla frozen yogurt
1 shot of espresso or 1/4 cup brewed coffee
Optional: 1 shot Amaretto or Frangelico
Remember the first time you discovered the putting-bananas-in-the-freezer trick, and realized you were the culinary genius of the century? You're about to get even genius-ier. It is the truth universally acknowledged that all things get better once dipped in chocolate, whether it's strawberries or tax returns. So, take your already-awesome frozen bananas, chocolate them up, and roll them in whatever you please. After this, good luck eating anything else, ever.
6 ripe bananas (not frozen)
2 cups dark chocolate chips (sub in 1/2 cup of milk chocolate chips for a creamier taste)
2 tbsp canola or coconut oil
Topping suggestions: crushed pretzels, cereal, sprinkles, coconut, salted peanuts, toasted almonds, hopes & dreams.