My Healthy Kosher Kitchen
Whether you haven't touched a spatula in this lifetime or are a cooking pro, I hope that you enjoy my fresh take on healthy kosher cuisine!
xo Sierra
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This dessert tastes like a cross between a scone and the funnel cake that they sell at carnivals. It’s a great recipe for kids to experiment in the kitchen, let them help pick the add-ons! For the grownups in your house it makes a perfect treat alongside coffee or tea.
Dish Type: Dairy- Dessert
Prep time: 15 minutes
Bake Time: 35 minutes
Total Time: 1 hour (plus 2 hours+ to set)
Ingredients:
- 3/4 cups Light butter, softened
- 1 cup white sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1oz chocolate chips
- 1/4 cup powdered sugar
Instructions:
- In a large bowl, cream together butter and sugar until smooth. Stir in eggs, vanilla, flour, baking powder, and salt.
- Cover, and chill dough for at least one hour, you may leave overnight.
- Preheat oven to 375 degrees. Roll out dough into a large round pizza-like shape on parchment paper, 1/4 to 1/2 inch thick .
- In the center add chocolate chips or your favorite additions and fold over like a crepe (parchment paper will stick to dough).
- Bake 20 minutes on middle shelf in oven then flip over and bake an additional 10-15 minutes.
- Remove from oven and smash with an ice cream scooper or large spoon until cake crumbles.
- Top with powdered sugar.
Enjoy!
Serves: 12
Nutrition Info (per serving): 248 cals, 6g fat, 2.5g sat fat, 39g carbs, 1g fiber, 3g protein, 94 mg sodium
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Apple Crisp
There’s always room for dessert….Even when you’re stuffed on Thanksgiving. Let this apple crisp be your go to, to compliment your favorite fall meals (and if you still have time, make it today!). The crunchy cinnamon crumble balances the soft-sweet apple perfectly. Serve warm with vanilla ice cream.
Dish Type: Parve- Dessert
Prep Time: 20 minutes
Bake Time: 40-45 minutes
Total Time: 1 hour 5 minutes
Ingredients:
- 8 cups all-purpose apples, peeled, cored and sliced
- 1/2 cup white sugar
- 1/4 cup Agave
- 1 Tbsp whole wheat flour
- 1 tsp ground cinnamon
- 1/2 cup water
- 1 cup Quakers quick-cooking oats
- 1 cup whole wheat flour
- 1 cup brown sugar
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup Smart Balance Light
Instructions:
- Preheat oven to 350 degrees.
- In a large mixing bowl combine white sugar, 1 tablespoon flour, ground cinnamon, and water together. Once mixed well add apples.
- Pour apple mixture into a 9.5 inch round Pyrex dish. Drizzle Agave evenly on top.
- In a separate bowl combine the oats, 1 cup flour, 1 cup brown sugar, baking powder, baking soda and melted Smart Balance together. Crumble evenly over the apple mixture.
- Bake at 350 degrees for about 40-45 minutes.
Enjoy!Serves: 10Nutrition Info (per serving): 222 cals, 4g fat, 1g sat fat, 45g carb, 3g fiber, 2g protein, 79mg sodium -
Pumpkin Pie
Get into the holiday spirit this Thanksgiving and make this pumpkin pie, it’s less than 200 calories and it truly is as easy-as-pie! I am usually hesitant to use canned products but the pumpkin pie filling is organic and I could pronounce everything on the ingredients list. I worked off of the recipe on the back of the can, but swapped out the condensed milk for coconut creamer and added a dash of cinnamon for some extra spice.
It goes nicely with non dairy whipped cream or soy vanilla ice cream!
Dish Type: Parve- Dessert
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Ingredients:
- 1 can Farmer’s Market Organic Pumpkin Pie Mix
- 2 organic eggs
- 3/4 cup So Delicious Coconut Milk Creamer- Original
- 1 dash cinnamon
- 1 any parve frozen 9” pie crust
Instructions:
- Preheat oven at 425 degrees
- Beat 2 eggs and combine with coconut creamer and cinnamon.
- In a separate bowl empty contents of pumpkin pie mix and slowly pour in egg, creamer and cinnamon mixture while stirring with a fork.
- Once fully combined pour into pie crust.
- Bake for 15 minutes at 425 then reduce heat to 350 and cook for an additional 35-40 minutes.
- Let cool before serving. If you are not serving right away refrigerate.
Serves: 10
Nutrition Info (per serving): 172 cals, 6g fat, 27g carb, 1g fiber, 3g protein, 102mg sodium
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Ice Cream Pie
If you are a fan of ice cream cake (and who isn’t?) you will LOVE ice cream pie! My friend Becky made it at a party she hosted and it was a huge hit, now it’s in regular rotation in my house. I play around with different flavors of ice cream and topping each time, and so can you!
It is a fun way to get kids involved in the kitchen or to bring out the kid in you. Get creative and have fun with it!
Dish Type: Parve- Dessert
Prep Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 Keebler Pie Crust- Extra 2 Servings in Graham Cracker flavor
- 2 pints of parve ice cream (I used Purely Decadent Peanut Butter Zig Zag andCookie Dough)
- 4 Barry’s Bakery French Twists Original Flavor
- 6 Tbsp Smackin Whip (vegan whipped cream)
Instructions:
- Allow ice cream to defrost for 5-10 minutes.
- Spoon ice cream into pie crust and smooth evenly.
- Cover with plate and place in freezer for 10 minutes.
- Crush up 4 Barry’s twists and sprinkle on top.
- Before serving add whipped cream around pie one dollop at a time.
Enjoy!
Serves: 12
Nutrition Info (per serving): 260 cals, 13g fat, 5g sat fat, 34g carb, 4g fiber, 2g protein, 132mg sodium
