4 Desserts With Fruit For Children: Healthy And Delicious

The little ones love desserts. This we all know. And there is no better dessert than a piece of fruit. We know this too. Why not put them together and learn how to make delicious healthy fruit desserts? Why not turn these colorful nature gems into healthy and nutritious desserts for the little ones? Or even better, why not put an apron on the little ones and prepare desserts together?

Now, in summer, during the hottest months of the year, nature offers us many types of fruit of all colors: pears, peaches, nectarines, watermelon, apricots, raspberries, blueberries, plums, medlars, melons, mangoes.… These Fruits are not only rich in water and help hydrate us, but also provide vitamins necessary for a good development and growth of children.

We can have a great time in the kitchen preparing desserts with these fruits with the children. It will also be a great opportunity for them to learn about seasonal foods.

Here are four healthy and delicious fruit desserts or sweets that kids will love:

Vegan mango cheesecake in small glasses

Preparation: 20 minutes – Soak: 4 hours

Mangoes are a fruit with a very beautiful color, with an irresistible aroma and flavor, ideal for preparing all kinds of ice creams, sorbets, mousses, panna cotta or, for example, these cheesecakes in small glasses. These cakes look great, don’t require a lot of prep time, and are easy to transport. We can take them for the little ones to the pool or even to the beach.

Ingredients (6 glasses):

For the cookie base:

• 120 g of whole grain digestive biscuits
• 60 g of butter or vegan margarine

For the cream cheese:

• 150 g cashew nuts soaked for 4 hours
• 2 tablespoons coconut oil
• 4 tablespoons coconut cream (the solid part of the can of coconut milk refrigerated in the fridge for 12 hours)
• 4 tablespoons maple syrup
• 1 tablespoon of lemon juice
• a pinch of salt
• a pinch of vanilla

For the topping:

• 1 ripe mango

preparation:

1. Melt the butter or margarine for the base and let it cool slightly.
2. Crush the cookies with a hand mixer, in a blender or place a kitchen cloth on the counter, pour the cookies in half, fold the cloth and break with the help of a rolling pin or a glass until you get some textured crumbs . Pour into a bowl.
3. Mix the cookies with the butter until you get a dough. Divide the dough into 6 glasses and push down with the help of a tablespoon.
4. Make the cream cheese. You need to soak the cashews for about 4 hours. To soak them, put the cashews in a bowl, cover with water and leave on the kitchen counter for 4 hours. You also need to leave 1 can of coconut milk in the fridge for at least 12 hours.
5. To prepare the cream, discard the soaking water from the cashews and add the soaked cashews into a powerful blender. Open the can of coconut milk carefully, without shaking it, and with the help of a spoon, separate about 4 tablespoons of the solid part that stayed on top. Add them to the cashews and add the rest of the cream ingredients as well. Finally, blend for a couple of minutes until you get a smooth cream without lumps and check the flavor. Pour over the batter into the glasses.
6. Peel the mango and cut the pulp. Crush the mango and pour over the cream.
7. Refrigerate about 4 hours before serving.

Whole apple mugcake

Preparation: 10 minutes – Cooking: 3 min (in microwave) or 30 min (in the oven)

This mugcake can be prepared both in the oven and in the microwave. The latter is very practical when it is very hot and the last thing you want to do is turn on the oven. Or if we are on vacation and in the apartment or camping there is no oven, but the little ones want a homemade cake, we can prepare this mug cake with apple in the microwave. It is very easy and will be ready in a few minutes.

Ingredients (1 mug cake):

• 1/2 small royal gala apple
• 1/4 teaspoon cornstarch
• 1 tablespoon of whole cane sugar
• a pinch of cinnamon

For the cake:

• 2 tablespoons coconut oil
• 5 tablespoons whole wheat flour
• 1/2 teaspoon baking powder
• 2 tablespoons of whole cane sugar
• a pinch of cinnamon
• a pinch of salt
• 3 walnuts, chopped
• 4 tablespoons of vegetable drink

preparation:

1. Pour the coconut oil into a mug and microwave on high for about 30 seconds to melt. Give it a few turns in the cup to spread it and pour the butter into a bowl.
2. Cut the apple into small pieces, mix with 1 tablespoon of sugar, a little cornstarch and cinnamon. Place in the cup where you melted the oil and cook in the microwave on high power for 45 seconds or about 15 minutes in the oven at 220 degrees.
3. Meanwhile, prepare the dough. Mix the oil with the vegetable drink. On the other hand, mix all the dry ingredients (flour, sugar, baking powder, nuts and salt). Add the wet ingredients and mix well.
4. Pour the dough over the cup with the apple and cook in the microwave on high power for 90 seconds or in the oven at 220 degrees for 15 minutes. Take the mug cake out of the microwave or oven and check with a toothpick if it is cooked. If the dough is still a bit runny, cook for an additional 10 seconds in the microwave or a couple of minutes in the oven.
5. Serve straight from the cup.

Yogurt and berries ice cream

Preparation: 15 minutes

Anything frozen is fine during these hottest months of the year. This tub is prepared with fruit and yogurt, which makes it an ideal dessert for the little ones.

Ingredients:

• 500g coconut yogurt
• 4 tablespoons coconut sugar or maple syrup
• 1 tablespoon of lemon juice
• zest of half a lemon
• a pinch of salt
• 1 cup of blueberries and raspberries
• 2 tablespoons of unsalted roasted pistachios

preparation:

1. Line a rectangular container with plastic wrap or a parchment paper so that there are a couple of centimeters above the container and then it is easier to remove the bar.
2. Put the yogurt, 2 tablespoons of sugar, the lemon juice, the salt in a bowl and process. Taste the flavor and add more sweetener if you prefer.
3. Pour half into the mold, add the pistachios and mix well.
4. To the rest of the yogurt mixture add the fruit, 2 more tablespoons of sugar and blend. Taste the flavor and add more sweetener if you prefer.
5. Pour over the white mixture carefully.
6. Freeze for about 8 hours.
7. Before serving, leave it out of the freezer for a while, remove from the container and cut into slices.

Oatmeal and apricot bars

Preparation: 30 minutes – Cooking: 55 minutes

A very easy and attractive dessert. We can use whatever fruit we have on hand: blackberries, blueberries, apple, peaches…. During the winter months, we can even use frozen fruit.

Ingredients (9 bars):

• 250 g fine rolled oats
• 100 g of almond flour or almonds processed to flour
• 200 g of panela sugar or coconut sugar
• a pinch of salt
• 170 g butter or coconut oil

For the apricot and chia jam:

• 800 g apricots
• 4 tablespoons coconut sugar or maple syrup
• 2 tablespoons chia seeds
• a pinch of salt

preparation:

1. Make the apricot jam. Pit the apricots and cut into small pieces. Pour into a saucepan, add a little water to cover the bottom, the sweetener, a pinch of salt and bring to a boil. Cook for about 15 minutes over low heat, stirring occasionally, until they start to release water. Mash a little with the fork until you get a finer texture. Add the chia seeds and cook 5 more minutes. Let it cool.
2. Preheat the oven to 180 degrees and, in the meantime, prepare the dough. In a glass blender or with the help of a hand mixer, process half of the flakes until obtaining flour.
3. In a bowl mix the rolled oats, oatmeal, almond flour, sugar and a pinch of salt. Add the butter or coconut oil and mix with your hands. You should get a crumb-like dough that is compact if you squeeze it with your fingers.
4. Line a baking tray with greaseproof paper or spread a little oil, and spread 2/3 of the dough on the tray, pressing it well with your hands.
5. Pour the jam on top and spread it well. Spread the rest of the dough crumbled over the top so that the fruit is showing a little and squeeze a little.
6. Bake 30-35 minutes until lightly golden brown and cool before cutting.

It is delicious with a spoonful of coconut yogurt or banana ice cream.