Greek Yogurt Healthy-Freddo with Berries

The day I’m done school the weather decides to be blistering hot. Well, blistering hot compared to the rest of the year. It’s 30°C here and I know that might not seem hot in other places, but trust me, here it’s incredible.

I decided to beat the heat by making a cold dessert, and what better than the Italian dessert Semifreddo, which literally means half-cold? I was looking at Elisabeth Prueitt’s cookbook, titled Tartine All Day, and I happened upon the most gorgeous picture of chocolate Semifreddo. I was so hyped to make it until I saw the ingredients and realized I didn’t have half of them and it wasn’t as healthy I would have liked.

Vanilla Greek Yogurt Chia Seed Pudding

There’s only one week before Christmas! Although we’re usually never home during that day, we still celebrate it, just somewhere else. Like this year, we’ll be going to Mexico (so this is my last blog post of 2016) and I can’t wait. The temperature there is supposed to around 20 to 30 degrees, which is way better than the below zero temperatures we’ve been receiving at home. And I hate the cold.

The frigid air did not prevent me from making chia seed pudding (even though it’s probably the coldest breakfast you can make) because I can’t hep myself. I just love it so much. (And chia seeds, among other things, are loaded with antioxidants so it’s a win-win!)

Healthy Light Lemon Bars

Yummy. That’s one word to describe it. I would also like to add light, healthy, delicious, sweet, and smooth. Too many words? Yeah, probably, but ah, who cares? I need to describe these bars the best I can!

I’ve been on quite a lemon streak, but they are so good in everything, such as the Lemon Blueberry Chia Seed Pudding I made last week, that I can’t seem to stop using them! The crust in these lemon bars was, by the way, perfect! I usually end up with a crumbly crust that can never seem to stay put before I manage to stick the bar into my mouth, but this crust was a bit more doughy when I baked it, so that’s why it didn’t disintegrate to the touch!

Flourless Chocolate Cake with Greek Yogurt Frosting

Heavenly rich chocolate cake topped with a tangy frosting that makes you want to lick your plate clean. Need I say more?

This cake tastes sinfully good, but without the guilt! Although the frosting might not taste like your regular buttercream frosting, it has a unique taste which pairs well with the chocolate cake. And you can easily change the taste of the frosting by mixing in lemon juice, blending in frozen raspberries, whipping in peanut butter, sifting in cocoa powder or even by changing the quantity of sugar added! The possibilities are practically endless.