Don’t get me wrong, I neither promote nor follow a fat-free diet. Olive oil, nuts, seeds, avocados, cheese, peanut butter, chocolate, salmon, and 2% greek yogurt are all staples in my eating regime. That being said, in an attempt to eat a bit lighter during the interim between holidays, I am being extra cautious of gobbling down rich baked goods.

I will continue to enjoy a spoonful of peanut butter melting into my morning oatmeal, pecans sprinkled over oil & vinegar-dressed salads, 2% yogurt topped with granola, and the occasional square of dark chocolate, but I’m sticking to my plan of lightening homemade baked goods when possible.

Name	Fat-Free, Naturally Sweetened Date Bread
Cuisine	Fusion
Prep Time	20 minutes
Cooking Time	40-45 minutes
Total Time	Approximately 1 hour
Servings	10 servings
Yield	1 standard-sized loaf

I made many alterations to Ina’s original recipe (linked below). I subbed in 1 cup of whole wheat pastry flour, completely eliminated the refined sugar, swapped mashed banana for the butter, and opted for the addition of pumpkin pie spice. The lack of nuts in my version was simply due to a pantry bereft of pecans, of which I have been eating in abundance (note to self: re-stock pecan stash ASAP!).

The generous amount of chopped dates lent the perfect amount of natural sweetness, and the mashed banana kept the bread tender and moist. The lovely flavor of citrus permeates the bread beautifully, thanks to the triple threat of orange liqueur, orange zest, and orange juice. I’m sure the original recipe yields a sweet and buttery dessert bread, but my version is better suited for breakfast or a mid-afternoon snack. The bread is best when served warm straight out of the oven, (what baked good isn’t?), but a quick re-heat in the toaster oven does the trick for leftover slices.

Ingredients

• 2 cups coarsely chopped pitted medjool dates
• 1/3 cup orange liqueur
• 1/4 cup mashed overripe banana
• 1 large egg
• 1 tsp pure vanilla extract
• 1 Tbsp grated orange zest
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 tsp Kosher salt
• 3/4 cup freshly squeezed orange juice (3-4 oranges)
• canola oil cooking spray

Estimated Nutrition Per Serving

Calories: 190 kcal

Total Fat: 0g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 220mg

Total Carbohydrates: 46g

Dietary Fiber: 2g

Sugars: 32g

Protein: 2g

Instructions

Prepare the Dates

Start by preheating your oven to 350°F (175°C) and greasing a standard-sized loaf pan. Then, in a medium-sized bowl, combine the chopped dates and baking soda. Pour the boiling water over them, ensuring they’re well-covered. Let this mixture sit for about 15-20 minutes. The baking soda helps soften the dates.

Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures even distribution of leavening agents and salt.

Blend Wet Ingredients

In another bowl, mix together the applesauce, honey (or maple syrup), and vanilla extract. This combination will serve as a natural sweetener and moistener for the bread.

Combine Everything

Once the dates have softened, use a blender or food processor to puree them into a smooth paste. Add the date paste to the wet ingredients and stir until well combined.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are okay. If you’re including chopped nuts, fold them in at this stage.

Bake

Pour the batter into the greased loaf pan and spread it evenly. Bake in the preheated oven for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Once baked, allow the date bread to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slicing the bread is easier when it’s completely cooled.

I told you this might happen.

Clearly, I didn’t waste any time putting those leftover Chocolate Peanut Butter Banana Muffins to use.

I have a confession to make: After luxuriating in the initial muffin or slice of quick bread still warm from the oven, I rarely eat the remaining baked goods plain. I cube ‘em up to make bread pudding, crumble ‘em over yogurt, or sandwich ‘em around peanut butter and other tasty fillings

Therefore, it comes as no surprise that as soon as I finished a freshly baked muffin on Monday morning, I began brainstorming uses for the remaining muffins.

This trifle was the first idea to come to fruition.

Muffin crumbles are layered with tangy and thick Greek yogurt, all-fruit raspberry preserves, and banana slices in this fancy-pants breakfast trifle.

As I was gathering the ingredients together on the counter this morning, John glanced over his shoulder on his way to work and casually commented on the decadent-looking cupcake impostor, “Chocolate for breakfast?”. I responded – in an equally casual manner – “A chocolate muffin for breakfast”, as he kissed me goodbye and headed out the door.

Then I added chocolate chips to the top of the trifle.

Hey, I’m on vacation (spring break!).

And this trifle is certainly a vacation-worthy breakfast. Reminiscent of black forest cake, the flavor play of rich chocolate and sweet red raspberry is nicely complimented by tangy yogurt and slightly under-ripe bananas. The grain-sweetened chocolate chips add a bit of texture and whimsy to the trifle, but you can leave them out if you’d prefer.

But let’s be honest… they complete that perfect bite.

Name	Chocolate, Raspberry, & Banana Breakfast Trifle
Cuisine	Fusion
Prep Time	10 minutes
Cooking Time	0 minutes (No cooking required)
Total Time	10 minutes
Servings	2 servings
Yield	2

Ingredients

• 1/2 cup + 1 Tbsp plain 0% (or 2%) Greek yogurt

• 1 Chocolate Peanut Butter Banana Muffin, crumbled

• 2 Tbsp all-fruit red raspberry preserves, such as St. Dalfour

• 1/2 large greenish-yellow banana, thinly sliced

• 1/2 Tbsp grain-sweetened chocolate chips, optional

Estimated Nutrition Per Serving

Calories: 360 calories

Protein: 13 grams

Carbohydrates: 54 grams

Dietary Fiber: 8 grams

Sugars: 28 grams

Fat: 13 grams

Saturated Fat: 6 grams

Cholesterol: 5 milligrams

Sodium: 30 milligrams

Potassium: 550 milligrams

Vitamin C: 16 milligrams (27% DV)

Calcium: 190 milligrams (19% DV)

Iron: 2 milligrams (11% DV)

Instructions

1. Prepare the Chocolate Oats

In a saucepan, combine oats, milk, cocoa powder, honey (or maple syrup), and vanilla extract. b. Cook over medium heat, stirring frequently until the mixture thickens (approximately 5-7 minutes). Remove from heat and let it cool.

2. Create the Raspberry Compote

In a small saucepan, combine fresh raspberries, honey, lemon juice, and a pinch of salt. b. Cook over low heat, mashing the raspberries with a fork as they soften. c. Continue to cook for about 5-7 minutes until the mixture thickens into a compote. Remove from heat and let it cool.

3. Assemble the Trifle

Start by layering a spoonful of the chocolate oats at the bottom of a glass or jar. b. Add a layer of sliced bananas on top of the oats. c. Follow with a layer of raspberry compote. d. Spoon a layer of Greek yogurt over the raspberries. e. Repeat these layers until the glass is filled, finishing with a dollop of yogurt on top.

4. Garnish and Serve

For an extra touch of decadence, garnish your trifle with dark chocolate shavings. b. Serve your Chocolate, Raspberry, & Banana Breakfast Trifle immediately and enjoy!

Strawberry shortcake holds a special place in my heart – for many years in a row I requested it for my birthday dessert when my mom offered to make anything I’d like.

I put a different twist on this one, using leftover defrosted peanut butter biscuits that I froze after making them for the Peanut Butter & Co. All-Star Recipe Blog.

Yep. Peanut butter biscuits. With rich peanut butter “cream” and juicy strawberries.

The inspiration for peanut butter cream came from the various vegan cashew cream recipes that circulated the blogosphere a few years back.

I soaked organic unsalted peanuts in water overnight to soften them.

The peanuts were then pureed with water, vanilla bean paste, agave nectar, and…

… unsweetened peanut butter.

I pressed the mixture through a fine mesh strainer to ensure as smooth a finished product as possible.

I could easily have eaten the whole batch like so:

But, I restrained myself and reserved most of it for the shortcakes.

The tender biscuits are the perfect vehicle for the rich and slightly sweet peanut butter cream, and the strawberries add the essential freshness that makes this dessert so lovely.

The assembled shortcake is less sweet than most desserts, but is delicious nonetheless.

The best aspect of this recipe is that you can make the individual components to enjoy separately or combine them for a delicious and healthy dessert.

Name	Peanut Butter Strawberry Shortcakes
Cuisine	Fusion
Prep Time	20 minutes
Cooking Time	15 minutes
Total Time	35 minutes
Servings	8 servings
Yield	8

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons cold butter, cubed
• 1/4 cup creamy peanut butter
• 1/2 cup milk
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons powdered sugar
• 1 cup whipped cream
• 1 teaspoon vanilla extract

Estimated Nutrition per Serving

Calories: 485 calories

Protein: 10 grams

Carbohydrates: 42 grams

Dietary Fiber: 3 grams

Sugars: 12 grams

Fat: 32 grams

Saturated Fat: 13 grams

Cholesterol: 55 milligrams

Sodium: 559 milligrams

Potassium: 290 milligrams

Vitamin C: 39% of the Daily Value

Calcium: 11% of the Daily Value

Iron: 15% of the Daily Value

Instructions

1. Prepare the Shortcakes

Preheat your oven to 425°F (220°C).

In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt.

Add the cold cubed butter and peanut butter. Use a pastry cutter or your fingertips to work the butter and peanut butter into the dry ingredients until the mixture resembles coarse crumbs.

Gradually pour in the milk and stir until just combined. Do not overmix; the dough should be slightly lumpy.

Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, making 4 equal portions.

Bake for 12-15 minutes or until the shortcakes are golden brown. Remove them from the oven and let them cool.

2. Prepare the Strawberries

While the shortcakes are baking, place the sliced strawberries in a bowl and sprinkle them with powdered sugar. Toss gently to coat the strawberries and set them aside. The sugar will macerate the strawberries, releasing their natural juices and enhancing their flavor.

3. Assemble the Shortcakes

Once the shortcakes have cooled, slice each one in half horizontally.

Spoon a generous amount of whipped cream onto the bottom half of each shortcake.

Add a layer of macerated strawberries on top of the whipped cream.

Place the other half of the shortcake on top, creating a sandwich.

4. Garnish and Serve

Finish off your Peanut Butter Strawberry Shortcakes by drizzling a bit of honey or a sprinkle of crushed peanuts on top for extra flavor and texture.

Serve these delectable treats immediately, and watch as your guests savor every delightful bite.