I’m such a dessert lover and, in my alternate reality, every meal would start with dessert and end with salad. But since I’m living in the real world and so are you, hopefully, we need to start with salad and then, a fabulous vegan entree, and only then reward ourselves with dessert, the wildly anticipated sweet course of every special meal. I’m not a chocolate lover (gasp!), contrary to popular belief! I am a chocolate liker, especially a tiny little tidbit of chocolate after a savory meal. Gobs of chocolate don’t do it for me— I do yearn for a good juicy, fruity dessert almost always over a chocolatey one.
So here are 2 wonderful desserts that come with guilt-free guarantees! They are delicious and my guests loved them at our most recent gathering! The first yumminess is the Vegan Frozen Yogurt Berry Pie and it uses a new product by So Delicious— CocoWhip Light, coconut whipped topping. In 2 tablespoons, there are only 25 calories, 1 gram of fat and 3 grams of sugar. The first 5 ingredients are water, organic tapioca syrup, organic dried cane syrup, organic coconut oil and pea protein. It doesn’t taste like coconut and can lend itself to many concoctions. If you are a Cool Whip lover, you will love this more and never go back. Hannah Kaminsky, in her beautifully photographed and innovative blog, BitterSweetblog.com, has shared this “ridiculously easy” recipe with readers and I made it for guests. My photos don’t hold a candle to Hannah’s and my pie may not look as uniform or perfect, but it really tasted fab! She gives CocoWhip Light a wonderful review, saying it “beats the fluffy white pants off the competition in every way imaginable,” and I would have to agree.
Vegan Frozen Yogurt Berry Pie
inspired by Bitter Sweet, Hannah Kaminsky
- 1 graham cracker crust
- 1 9 oz. container CocoWhip Light by So Delicious, thawed for 4 hours in fridge
- 1 6 oz. container, vegan Strawberry yogurt (I used So Delicious Greek Style Strawberry)
- 1 6 oz. container, vegan Raspberry yogurt (I used So Delicious Greek Style Raspberry)
- 1/2 cup raspberry jam or preserves
- fresh berries
Very Important: CocoWhip is found in the freezer of the supermarket and will be frozen solid. You must plan ahead and let it thaw in the fridge for about 4 hours to reach its fluffy consistency.
- In a medium bowl, empty out both containers of yogurt and hand blend, but not completely so as to leave some swirliness.
- Fold in the CocoWhip gently, being careful not to flatten out all the airiness in the whipped topping. Stir gently still blended.
- Add in the jam in spoonfuls and swirl around, marbleizing through out the filling.
- Transfer the mixture into crust and smooth the top.
- Place the pie into the freezer on a level surface and leave in there for about 4-6 hours
- When ready to serve, garnish the top with berries for a beautiful presentation. Or slice into pieces and decorate each piece with fresh berries.
- Note: After serving, if there’s any leftover you can refreeze for a later time. The fruit on top will also freeze. It will take about 10-15 to thaw out a bit.
My second delicious easy vegan dessert is an old favorite and perfect for fall and winter holidays and gatherings: Vegan Apple Cobbler. I’ve seen much more complicated and overly sweet recipes for cobbler but I really love the simplest–it’s the best.
Vegan & Gluten Free Apple Cobbler
- 7 cups of green apples, peeled, cored and sliced (8-10 apples are usually enough)
- 2 Tbs cornstarch
- 1/4 cup of cold water
- 1 Tbs cinnamon
- 1 cup gluten free flour
- 3/4 cup gluten free quick oats
- 1 cup brown sugar
- 1/2 cup vegan margarine, melted
- In medium bowl, place apples.
- In a small measuring cup, mix together cornstarch and water, blending it so that there are no lumps. Pour mixture over apples and toss.
- Sprinkle cinnamon over apples and toss.
- Spread apples into ungreased pan 9 x 13
- In a large bowl, mix together gluten-free flour, gluten-free quick oats and brown sugar.
- Stir in vegan margarine until mixture is crumbly.
- Sprinkle crumble over apples evenly and press in lightly.
- Bake at 350 degrees for 40 minutes or until apples are tender and topping is golden.
Both of these desserts are easy, delicious and please a hungry bunch!
For more great fruity desserts,
Enjoy! xox Ellen