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Making individual desserts in cups is a great way to serve people at your next party. Not only is it easy cleanup, especially if the cups are plastic, but it doesn’t make people feel overwhelmed about dessert if they’re dieting since it’s a perfect size! If they’re not dieting, they can grab another cup! We know we would if any of these desserts were being served! Here are some delish ideas for your next event. 

Bailey’s Chocolate Mousse

Ingredients: 16790-10-desserts-in-a-cup-1

  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • ¼ cup boiling water
  • ½ cup sugar
  • 2 tablespoons cocoa powder (for a more intense chocolate flavor, add 1 additional tablespoon)
  • 1½ cup heavy cream, very cold
  • ½ cup Bailey's, very cold
  • 1 teaspoon vanilla 

Directions:

  1. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
  2. Add boiling water; stir until gelatin is completely dissolved. 
  3. Let stand to cool.                                         
  4. Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.
  5. Stir together sugar and cocoa in small mixing bowl; add heavy cream.
  6. Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
  7. Spoon into serving dishes and place in refrigerator to chill. (For a faster-setting mousse, chill bowls before filling.)
  8. Chill 1 hour or until ready to serve.

No Bake Cake Batter Cheesecake With Sugar Cookie Crust

Ingredients: 16790-10-desserts-in-a-cup-2

  • 2 cups sugar cookies, ground
  • 3 tablespoons butter, melted
  • 1 (8 oz) package low-fat Greek yogurt cream cheese (or low fat cream cheese), softened
  • ¼ cup baking stevia
  • 1 cup non-fat plain Greek yogurt
  • 1 teaspoon butter extract
  • 1 teaspoon vanilla extract
  • 2-3 drops red food coloring
  • 1 (8 oz) container whipped topping, thawed 
  • Sprinkles, to garnish
  • Additional whipped topping, for garnish 

Directions:

  1. In a medium bowl mix ground sugar cookies and butter until crumbly. 
  2. Divide between 8 containers, about two heaping tablespoons into each.
  3. In a large bowl, mix cream cheese and baking stevia until well blended. 
  4. Add yogurt, extracts, and red food coloring. Mix well. 
  5. Fold in whipped topping.
  6. Add cheesecake filling by spooning or piping into the eight containers.
  7. Serve immediately or refrigerate cheesecakes until ready to serve.
  8. To serve, add more whipped topping if desired and add sprinkles.

Cappuccino Cookie Dip 

Ingredients: 16790-10-desserts-in-a-cup-3

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups powdered sugar
  • 2 teaspoons cocoa powder
  • ¼ teaspoon cinnamon
  • ¼ cup milk
  • 1 shot espresso or ½ cup strong brewed coffee
  • 1 tub (8 oz) whipped topping

Directions:

  1. Cream the cream cheese and powdered sugar in a large mixing bowl with an electric mixer until smooth.
  2. Add the cocoa powder and cinnamon; mix on low until combined.
  3. Pour in the milk and espresso/coffee; continue to mix until thoroughly combined.
  4. Fold in the whipped topping.
  5. Spoon mixture into dip bowls.
  6. Refrigerate for at least one hour, or until ready to serve.
  7. Serve with cookies.

Meyer Lemon Pudding 

Ingredients: 16790-10-desserts-in-a-cup-4

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 1/2 cups whole milk
  • 3 extra large egg yolks, lightly beaten
  • 2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest and 1 tablespoon orange zest)
  • 1/4 teaspoon kosher salt
  • 1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice and 1/4 cup freshly squeezed orange juice)
  • 2 tablespoons unsalted butter at room temperature

Directions: 

  1. In a medium saucepan, whisk together the sugar and cornstarch.  
  2. Add the milk, egg yolks, zest, and salt and whisk until smooth.  
  3. Cook over medium heat, frequently stirring at first and constantly toward the end, until thickened.
  4. Remove the pan from the heat and stir in the citrus juice and butter.  
  5. Place a fine mesh sieve over a large bowl and pour the mixture through the strainer.
  6. Divide the mixture into 6 serving dishes and let cool to room temperature.  Refrigerate, loosely covered (tightly covered will trap too much moisture, making a watery pudding) for at least 3 hours and up to 3 days.  
  7. Serve chilled by itself or with lightly sweetened whipped cream.

Eggnog Rice Pudding

Ingredients:16790-10-desserts-in-a-cup-5

  • 2 cups water
  • 1 cup Jasmine rice
  • 1/4 teaspoon salt
  • 2 strips lemon zest
  • 3 cups whole milk
  • 1/2 to 3/4 teaspoon ground nutmeg, plus more for garnish
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup eggnog

Directions:

  1. In a medium saucepan over medium heat, bring 2 cups of water to a boil. 
  2. Stir in rice, salt, and lemon zest. Turn the heat to low and simmer the rice, covered, until all of the water is absorbed, about 15 minutes. 
  3. Remove and discard the lemon zest.
  4. Over low heat, add 3 cups of milk, nutmeg, sugar, and vanilla extract to the cooked rice. 
  5. Bring to a low boil, stirring often so the milk doesn’t burn. Stir often, until the milk cooks down and the rice is creamy, about 20 minutes. 
  6. Add the eggnog and cook for 10 minutes more, until thickened. 
  7. Place in a large bowl or serving dishes to cool. 
  8. Serve cold or at room temperature. 
  9. Garnish with ground nutmeg.

S’mores In A Jar

Ingredients: 16790-10-desserts-in-a-cup-6

  • 4 Hershey's bars, roughly chopped
  • ½ cup heavy cream
  • 1 cup marshmallow fluff
  • 16 Honey Maid Graham cracker squares
  • 3 tablespoons butter, melted
  • Jet Puffed Mini Marshmallows for topping

Directions:

  1. In a saucepan, heat the heavy cream until bubbles start to form on the side, about 2 minutes.
  2. Add the chopped chocolate to a medium sized bowl and pour the hot, heavy cream on top. Let it sit for a minute and then whisk until smooth. Reserve.
  3. Process the graham crackers until finely crumbed. Add the melted butter and pulse a few times until the mixture resembles wet sand. Reserve.
  4. To assemble the s'mores in a jar, start by adding ¼ of the Graham cracker mixture to the bottom of the mason jars. Then add ¼ of the marshmallow fluff, ¼ of the chocolate ganache and finish off my topping with mini marshmallows.
  5. Using a cooking torch, toast the marshmallows until browned and serve!

Jell-O Strawberry Parfait

Ingredients:16790-9-desserts-in-a-cup-7

  • 1 package (3oz) Jell-O brand gelatin, any flavor
  • 1 cup sliced fresh fruit
  • 1 cup thawed Cool Whip whipped topping

Directions:

  1. Prepare gelatin according to package directions. 
  2. Chill until slightly thickened. 
  3. Set aside 1/3 cup. 
  4. Add fruit to remaining gelatin; spoon into four-five glasses. 
  5. Chill glasses at an angle until jello is set.
  6. Meanwhile, fold whipped topping into measured (1/3 cup) gelatin. 
  7. Spoon topping mixture into glasses of set jello. Chill. Garnish 

Peanut Butter Pie Shooters 

Ingredients:

16790 PeanutButterShooters

  • 1 cup peanut butter
  • 8 ounces plain cream cheese 
  • 14 ounce can of sweetened condensed milk
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • ¼ cup heavy whipping cream 
  • 10 crushed Oreos

Directions:

  1. Beat cream cheese and peanut butter in a large bowl.
  2. Add sweetened condensed milk and vanilla and beat until creamy. 
  3. Add powdered sugar.
  4. Add in heavy whipping cream and continue to beat until the mixture turns fluffy. 
  5. Press some Oreo crumbs into the bottom of dessert cups. 
  6. Pour peanut butter mixture on top of the crumbs.
  7. Sprinkle the tops with more crumbs and refrigerate until serving time.

Blackberry Fools 

Ingredients: 

16790 BlackberryFools

  • 1-1/2 cups of blackberries 
  • 3 tablespoons powdered sugar 
  • 2/3 cup heavy cream
  • ½ teaspoon vanilla 
  • 2 tablespoons sour cream 

Directions:

  1. In a small bowl, combine the berries and two tablespoons of sugar. 
  2. Mash the mixture slightly. 
  3. In another bowl, beat the remaining sugar, heavy cream, vanilla and sour cream until you get a whipped cream consistency. 
  4. Fold in the berry mixture and only slightly mix. You’ll want a pretty swirly presentation! 
  5. Fill dessert cups with blackberry fool mixture and garnish each with a fresh blackberry. 

Photo Credit: Oliviascuisine.com

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Is putting together an elaborate breakfast in the morning not your jam (oh yeah, we went with with that pun)? With cereal being boring and a simple piece of fruit not having enough to energize you, we've got a one-minute breakfast hack to quickly get you protein!

Making a plate of eggs might seem a little too work intensive, but there's actually an easy way to get some scrambled deliciousness in your morning.

What you'll need:

  • 1 egg
  • Cooking spray
  • Microwavable cup
  • 1 minute

Check out the simple process in this video tutorial! 

Check out more everyday shortcuts!

-Break in those new shoes easily

-Maximize your sandwich potential

-Keep fruit fresh and easy to eat

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Those nights where you just quite can’t figure out what you have a taste for are the best times to try something new. Take stock of what you have in your fridge and then let Pantry Pal help you decide what to eat for dinner on nights that anything goes.

Your Recipe : Use Pantry Pal To Find Out!

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Instead of scouring Pinterest for a new recipe that you only have half the ingredients for, input your fridge contents into Pantry Pal for the easiest way to try something new.

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Your Cooking Playlist:

The perfect accent to your anything goes meal, is an anything goes cooking playlist with a mix of old favorites and new songs to love. 

  1.  American Pie - Don McLean
  2. Suga Suga - Baby Bash and Frankie J.
  3. Nighttiming - Coconut Records 
  4. Coming Home - Leon Bridges
  5. Come And Get Your Love - Redbone
  6. Molecules - Atlas Genius
  7. Tongue Tied - Grouplove
  8. Breakers - Local Natives 
  9. Doo Wop (That Thing) - Ms. Lauryn Hill
  10. By Your Hand - Los Campesinos!

 

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Working late? Slept through your alarm? Have to pick up kids and get them to practice by sometime o’clock?

These things happen. Life happens. And when they do, it can be hard to keep up with a healthy lifestyle… whether its working out, quitting bad habits or something as simple as prepping a heart healthy meal.

But not to worry because just in time for National Heart Health Month, we’ve got some easy-to-follow plans to make your February and beyond heart healthy!

For Multitasking Moms

It’s hard preparing healthy lunch as a busy mom. At times, you might feel obligated to prepare lunch for the whole family. Satisfy everyone’s taste buds with something yummy!

StarKist® Albacore White Tuna is a delicious, low-fat way to help protect your heart. It contains at least 12g of protein and 110 mg of omega-3’s per serving. StarKist® Albacore Tuna is a flavorful way to make any meal deliciously healthy!

Use the tuna to make a protein-filled salad that the family will love. Separate the salad into several containers, and this will serve as your (and their) lunch for the next few days. Bonus: This is an easy meal to prep and its perfect for the whole family, including the kids!

For Hectic Days

It’s time to ditch the quick-make ramen and step up our game! It’s time to go to the grocery store, buy some healthy food and get to cooking on Sunday evening! Whether you’ve got a 9-5 job or know you’re packed with an errand-filled day, you need and deserve a heart healthy meal to keep your engines
running!

Some of my favorite heart healthy lunch ideas include fish or poultry. Proteins such as chicken or tuna are a perfect canvas to work with in the kitchen, from spices and sauces to fun sides to pair with. Mix up your traditional protein routine by setting a theme each week. For example, one week could be Greek and another, Mexican-inspired!

Prepare for the week by cooking up yummy dishes Sunday night, then storing it all in individual containers. Then cook up some rice, steam some veggies throughout the week and voila! You are prepped with some good-for-you meals!

Bye-bye snack machine…

When On A Budget

Eating healthy does not have to break the bank. Produce can be expensive, along with nice cuts of meat.
Our suggestion for a heart healthy and budget-friendly meal starts with buying pre-washed salad mix. Many markets carry small, medium and large bags as well as frozen options.

Split up all the salad into separate to-go containers for the week. Then, decorate your salad with all the toppings you want: croutons, carrot strips, chickpeas, tuna, chicken, etc. The more, the merrier! Don’t dress your salad until it’s ready to eat so the leaves don’t get soggy. And… there you have it!


Keeping yourself and your meals heart healthy doesn’t have to be so hard. By prepping ahead of time and picking the right options, you’re good to go!

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Looking for a new, easy dinner idea? This recipe for chickpea and rice soup is not only super simple, it’s healthy and easily comes together in 30 minutes. The soup is a great dinner idea for a cold winter night or any weekday. Double the recipe if you want leftovers for lunch!

Chickpea and Rice Soup Recipe

Ingredients:

  • 5 whole garlic cloves, minced
  • 1/3 cup plus 1 tbsp. olive oil
  • 1 ½ tsp. dried or fresh rosemary
  • 1 cup canned plum tomatoes, cut with their juices
  • 2 cans chickpeas
  • 4 cups vegetable broth
  • 1 cup rice
  • Salt and pepper to taste

Directions:

1. Saute garlic in the 1 tbsp. of olive oil on low heat.

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2. Add rosemary and tomatoes. Stir and cook for 5 minutes.

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3. Add chickpeas, broth, salt and pepper – stir well.

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4. Add rice and let simmer uncovered for 10-12 minutes or until rice is cooked. Add remaining olive oil and serve immediately.

Photo Credit: Kerry Cardoza

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