Holiday cookies are all well and good, but how about making a batch of this easy, delicious, & relatively healthy fudge to mix things up a bit this year?

Peanut butter contributes protein, white chocolate lends sweetness, and coconut oil is to thank for the fudgy consistency of these little morsels of deliciousness.

These treats require no baking or candy thermometers, just a double boiler – which you can easily make in a pinch by putting a metal bowl over a small pot of simmering water. The fudge does have to be kept chilled to maintain its texture, but other than that, it is a low-maintenance dessert.

Just be forewarned: it’s really tough to stop eating these little two-bite squares!

Easy White Chocolate Peanut Butter Fudge

by Lauren Zembron

Ingredients (24 pieces)

• 1 cup all-natural white chocolate chips (such as Sunspire)
• 2 tsp coconut oil
• 1 cup creamy all-natural peanut butter, preferably organic, stirred well

Instructions

Line a square or rectangular glass container with parchment paper or foil. How thick you’d like your fudge will determine what size container you use. I used one that measured 6×4 inches.

Combine chocolate chips, coconut oil, and peanut butter in a double boiler (I make my own with a heat-proof bowl set over a small saucepan with 1 inch of simmering water. Stir until fully melted and smooth. Let cool for 5 minutes.

Spread mixture evenly in pan. Freeze for 1 hour – or chill in fridge for 2-3 – before cutting into pieces. Store in the fridge.

Estimated Nutrition Per Serving

• Calories: 250 calories per serving
• Total Fat:16 grams
  • Saturated Fat: 7 grams
• Cholesterol: 17 milligrams
• Sodium: 100 milligrams
• Total Carbohydrates: 23 grams
  • Dietary Fiber: 1 gram
  • Sugars: 21 grams
• Protein: 5 grams

Please note that these nutritional values are approximate and can vary based on the specific brands and ingredients used. Additionally, it’s important to enjoy this fudge in moderation as it is a sweet and indulgent treat.

Remember these? The Individual Cookies & Cream Cheesecakes were so delectable that I’ve been thinking of flavor variations ever since we polished them off.

Then I stumbled upon this recipe for Maple Creme Cheesecake featuring one of my favorite packaged cookies – Trader Joe’s Maple Leaf Cookies – and knew that I wanted needed to make Individual Maple Cheesecakes.

Let’s talk maple for a bit, shall we?

Bear with me for a moment while I get a little nostalgic.

I grew up taking family summer vacations to the Western coastline of Cape Breton Island, Nova Scotia. Sparsely populated and boasting breathtaking panoramic vistas of Cape Breton Highlands National Park, Prince Edward Island, and the Northumberland Strait, I have nothing but splendid memories of this magnificent place. Included in these memories is the unmistakable flavor of maple permeating through candies, cookies, syrup, and other goodies.

Although I doubt much maple syrup is tapped on Cape Breton, maple treats are sold all over the island. We would rarely return home to PA without jugs of pure maple syrup and maple sugar candies shaped like maple leaves. I also fell in love with melt-in-your mouth maple cream sandwich cookies (much like the cookies from Trader Joe’s, shown in these photographs).

Well, these mini maple cheesecakes are an homage to Canada’s sweet nectar. As I savored one of these little cheesecakes, I couldn’t help but be transported back to that magical place.

A trifecta of maple flavor – maple syrup, maple extract, and maple cream sandwich cookies – yields an outstanding taste sensation. The firm cookie crust provides the perfect textural contrast to the light & creamy filling, and the 3-4 bite cheesecakes are perfectly portion controlled.

These maple cheesecakes just might have earned a spot at the top of my “favorite maple treats” list!

Individual Maple Cheesecakes

Ingredients

• 7 maple cream sandwich cookies (such as Trader Joe’s Maple Leaf Cookies)
• 2 tsp unsweetened applesauce
• 8 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 3 Tbsp pure maple syrup (or 4 Tbsp for a sweeter cheesecake filling)
• 1/4 tsp pure maple extract
• 1 large egg, at room temperature
• 1/4 cup plain Greek yogurt, (fat free or 2%), at room temperature
• pinch of salt

Directions

1. Preheat oven to 275*F. Line standard muffin tins with paper liners and lightly coat bottoms with canola oil cooking spray.
2. Place the cookies in the bowl of a food processor fitted with a steel blade. Process until fine crumbs form. Add in the 2 tsp applesauce, process until the crumbs stick together when pinched. Divide the moistened crumbs evenly among the prepared muffin cups, pressing down with the back of a spoon to form an even crust. Bake for about 10 minuets, or until the crust is golden. Let cool while you prepare the cheesecake filling.
3. In the bowl of an electric mixer, beat the softened neufchatel at medium speed until smooth, scraping down sides of bowl as needed. Add in maple syrup and beat until combined. Beat in maple extract.
4. Beat in egg, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
5. Spoon batter evenly among the muffin cups. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Estimated Nutrition Per Serving:

Please note that the nutritional values are approximate and can vary depending on specific ingredients and serving sizes.

• Calories: 270 kcal
• Total Fat: 19g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 21g
  • Dietary Fiber: 0g
  • Sugars: 17g
• Protein: 4g

Enjoy your delicious Individual Maple Cheesecakes while being mindful of your dietary preferences and restrictions.

Why on earth did I put off buying popsicle molds for so long?? These star-shaped cutie pies were a mere $7.99 at Marshalls, and are both dishwasher safe and BPA free.

However, you could certainly use little paper cups and popsicle sticks from a craft store to make these.

Regardless of what vessel you choose, I suggest using a measuring cup with a spout to fill the molds or cups – otherwise it might be pretty messy.

Be sure to leave about 1/2 inch of room at the top if using molds, as the popsicles will expand slightly while freezing.

Have some fruit & yogurt puree remaining after filling the molds?

No problem. Chug it.

Now, the most difficult step of the popsicle-making process is waiting for them to freeze solid. Don’t even think about removing them from their molds for at least 4 hours – this is precisely why I made these pops right after breakfast ;).

See those Caribbean popsicles on the left? Yeah… now that I can make my own, I don’t think purchased popsicles will be taking up room in my freezer ever again.

These creamsicle-hued popsicles are sweet, refreshing, and fun! The Greek yogurt lends a touch of creaminess, but the melon takes center stage. If you can track down Tuscan melons, (I found ‘em at Trader Joe’s), grab a few… it might just be the most delicious type of melon I’ve ever tasted. Its orange flesh is incredibly sweet and slightly floral; I didn’t need much honey, but you can certainly add it to taste, depending on the sweetness of the melon you use.

I’ve caught the popsicle-making bug, and am certifiably giddy about all of the ingredient combination possibilities.

What type of popsicle should I make next?!

Melon Yogurt Popsicles

Ingredients

• 3 cups roughly chopped melon (I used Tuscan melon)
• 1/2 Tbsp freshly squeezed lemon juice
• 1/2 cup 0% plain Greek yogurt
• 1/2 Tbsp honey, or more to taste

Instructions

Prepare the Melon

Begin by selecting a ripe melon of your choice (cantaloupe or honeydew work wonderfully). Cut it in half and scoop out the seeds using a spoon. Remove the rind and cut the melon into small, manageable chunks.

Blend the Melon

Place the diced melon chunks into a blender. Blend until you have a smooth and creamy puree.

Sweeten the Yogurt

In a separate bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract (if using). Mix well until the sweetener is fully incorporated into the yogurt. Adjust the sweetness to your liking.

Layer the Popsicles

Now, it’s time to create those beautiful layers. Start by pouring a spoonful of the melon puree into each popsicle mold, filling it about one-third of the way up.

Next, add a layer of the sweetened yogurt mixture, filling the mold another third of the way.

Repeat the process with alternating layers of melon puree and yogurt until the molds are filled, leaving a small gap at the top for the popsicles to expand as they freeze.

Insert Popsicle Sticks

Gently insert popsicle sticks into each mold, ensuring they stay upright.

Freeze

Place the filled popsicle molds in the freezer and let them set for at least 4-6 hours, or until completely frozen.

Unmold and Enjoy

Once the popsicles are frozen solid, remove them from the molds. You can run the molds briefly under warm water to help release the popsicles if needed.

Serve and Savor

Now, your homemade melon yogurt popsicles are ready to be enjoyed! Serve them on a hot summer day and relish the cooling, fruity goodness.

Estimated Nutrition Per Serving

Please note that the nutrition values are approximate and can vary based on the specific ingredients used.

• Calories: 80 kcal
• Protein: 3g
• Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugars: 16g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 2mg
• Sodium: 16mg
• Potassium: 208mg
• Vitamin A: 67% DV
• Vitamin C: 49% DV
• Calcium: 7% DV
• Iron: 1% DV

These values are estimated based on the use of cantaloupe as the melon variety and Greek yogurt. The actual values may vary depending on the specific ingredients and brands used.

Here we go! Recipe # 2 of “Tropical Week”.

As many of you are well aware, I eat ice cream and frozen yogurt throughout the year, (yes, even during the frigid New England winters), but it is around this time that my yearning for frozen treats is pushed into high gear.

I’m especially drawn to fruity ice cream and frozen yogurt flavors during the spring, as ripe produce starts piling up on grocery store and farmer’s market shelves.

This mango fro yo is super simple to whip together, and is refreshingly delicious piled into a bowl… but melting into a serving of warm Tropical Fruit Crisp, (recipe coming in a couple of days!), is a perfectly decadent way to enjoy the sweet flavor and creamy texture.

Despite the addition of a splash of vodka, the fro yo still managed to freeze pretty hard; but 10 minutes on the counter – or 30 seconds in the microwave – render it soft enough to scoop.

As long as mangos are in season, I will have a batch of this frozen yogurt hanging out in the freezer!

Mango Frozen Yogurt

Ingredients