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desserts



Hasselback Apple Crisp from the 2012 DietsInReview Holiday Card

We are off today celebrating the Christmas holiday with our families and friends. If you’re stopping by DietsInReview today, we want to say welcome and thank you! Each of the millions of people who visit us each month have made our fifth year an exciting one, not to mention a successful one. We appreciate you and hope you’ll drop by often in 2013, too!

While we’re kicking up our feet and enjoying a little downtime, we wanted to share our 2012 holiday card with you! It’s not just any card with well wishes for the season and new year, it comes with a pretty fantastic treat that we dreamed up. Flip the card over (or in this case, keep reading) and you’ll find one of our most unique recipe creations ever … the Hasselback Apple Crisp!

We figured the potato couldn’t be having all the fun with this trendy slicing method and applied it to our favorite fall fruit – the apple. Use any apple you like, we prefer Honeycrisp and Granny Smith.
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Pimp That Recipe: Caramel Apples for Fall

By Abra Pappa for Nutritious America

Fall is not fall without caramel apples. At least to me. Crisp tart apples and sticky sweet caramel. Yum!

As a child, October meant caramel apples. We would travel to the farmers market to pick out the perfect caramel apple for the ride home. This much-anticipated treat was homemade by the farmer’s wife, with a fresh apple picked from the tree and dipped in a simple caramel sauce, made from sugar, heavy cream and sometimes butter. Then, as Halloween neared, my mother would come home with a big bag of apples and get to work on her own caramel apples for the family.


What was once the simplest and purest treat has turned into the simplest, fastest pre-packaged (and full of scary stuff) treat. Walk down the apple aisle of any grocery store this month and you will find “caramel apple wrappers” and packaged  “old fashioned caramel dip.” Although convenience has its place in today’s hustle and bustle world, I wonder if you have ever read the ingredients in that easy-to-grab dip?
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Best Dessert Ever: Chobani SoHo Really is Nothing But Good

I’m in New York City on business for a few days this week. Somehow all of my meetings worked out to be staggered perfectly around each meal time on a single day. It was positively gorgeous outside, so I walked about 60 blocks throughout lower Manhattan to get to each meeting. My second-to-last meeting was with the nice folks from Chobani and it timed out perfectly for a post-lunch dessert / mid-day snack.


“A first-of-its-kind Mediterranean yogurt bar in NYC’s SoHo neighborhood- this is @chobani like you’ve never had it before,” is how the @ChobaniSoHo Twitter page describes itself. It’s dead on. I was invited to meet the Chobani team at their six-week-old yogurt bar. I’m a total Chobani fanboy; a significant part of my grocery budget goes to their Greek yogurt. So of course I’ll meet you there!

The shop is nestled on the corner of a likable street in SoHo, just a few blocks from the brand’s NYC office. It’s got all the allure of most fro-yo shops, except this isn’t frozen. Barely. They say they keep the yogurt chilled to about 34 degrees, where grocery stores only manage about 41 degrees.

Since we eat with our eyes, the bright LED board displaying their ten menu options pulled me and my appetite in. Even with a simple menu, it was not simple to make a choice. Finally, I committed to the Pistachio + Chocolate. The brand’s tagline is not a lie… this was nothing but good. Frankly, nothing but amazing and truly indulgent.
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3 Must-Try Frozen Banana Ice Cream Flavors

If you haven’t jumped on the banana ice cream train yet, it’s time! After trying it for ourselves the first time this summer, we’ve been spinning our wheels to come up with new flavor ideas so we can keep enjoying this healthy, easy-to-make treat.

Banana ice cream is so simple to make. It’s essentially pre-peeled, sliced or loosely chopped frozen bananas whirled into a magical soft serve dessert in a blender or food processor. You can eat it as is and it’s quite delicious, if you enjoy the flavor of bananas. Or you can add in fun toppings like we did this time.
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How to Eat Gluten Free: Dessert

Welcome to part four of my “How to Eat Gluten Free” series. In case you missed the first three editions, check them out for some delicious and healthy inspiration in eating gluten free for breakfast, lunch and dinner.

As I’ve mentioned before, I don’t have celiac disease and I don’t adhere to a gluten free diet. However, as more and more of my friends are forced to go gluten free, I desire to know how to cook for them on nights that my husband and I host them for dinner. After all, tacos on corn tortillas get old after four nights in a row.

Additionally, because I’ve noticed feeling sluggish and tired myself after consuming particularly carb-heavy meals, I’ve grown interested in carving some gluten out of my diet just for trial and health’s sake.

With that said, let’s move onto the main event: dessert! At first thought it seems desserts are off limits for the gluten-free eater: no cake, no cookies, no muffins – basically no anything that contains flour. But thanks to the innovation and creativity of several gluten-free cooks and professional chefs, there are now countless options when it comes to enjoying gluten-free desserts.
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