Happy Friday, friends!
In lieu of a Friday Favorites post, I’ve got a BIG favorite to share with you! Well two big favorites, actually.
First is this recipe for No Bake Banana Split Icebox Cake and second is that I’m PSYCHED to announce that I’m a new contributor for Food Network’s Healthy Eats Blog! Another pinch-me moment that I’m oh-so-grateful for.
I developed this no bake dessert recipe for Healthy Eats just in time for Memorial Day because let’s be real, NOBODY wants to turn on their ovens as the weather gets warmer. Plus, summer celebrations like Memorial Day parties are all about getting OUTSIDE, grilling, serving up cold salads, sides, and desserts galore so that you don’t have to be that person stuck indoors manning the oven while all your guests are soaking up sunshine.
I love this healthier version of an icebox cake that’s packed with fresh fruit and and high-protein Greek yogurt to replace most of the whipped cream, slashing the calories and fat.
Visit Healthy Eats Blog for the full
No Bake Banana Split Icebox Cake recipe. Enjoy this guilt-free dessert and ENJOY your long holiday weekend! Steve’s cousin is coming to visit so I’m excited to spend some time with her and show her ’round the city. And I think Steve and I are going to try and take a day trip somewhere (thinking Maine or hiking…or both!).
XO
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Check out these no-bake recipes for more guilt-free desserts:
Kara! I am in love with this! So cute and creative! Well done!
This looks great! With a swap of pineapple (though it’s one of my faves) for blueberries it can be perfect for Memorial Day, too!
Excellent photography, Kara. The cake really jumps out at me.
But the calorie, sugar, fat and carb content can be reduced substantially without any loss of flavor or excitement. I deleted the cream altogether and replaced it with more Greek yogurt. I also made my own Grahams in order to control the sugar and increase the flavor. The agave is as caloric as any other sugar although many people do not realize that, so I reduced the amount and replaced it with maple syrup. Coconut oil is unnecessary here, so I left it out. In any case, if you must have coconut, coconut cream is much more flavorful. You cld add half the amount and reduce your fat for more flavor. Having revamped the recipe, the nutritional profile is more acceptable to me and my clients.
Thanks a million for the idea though. You have a great blog!
fiberandspice.biz
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Thanks for the substitution suggestions, Irma!
actually making this right now for a cookout!!! can’t wait to taste it! 🙂
Yayy!!! Can’t wait to hear how it turned out!
Kara – This is amazing news .. I am so happy for you 🙂 And the recipe looks divine. I am on dessert duty for tomorrow and I wasn’t sure what I was going to make, but not anymore!
Thanks SO much, Julie! Really appreciate the support 🙂 How did it turn out?? Hope you had a wonderful holiday weekend!
This looks so delicious- so appreciative of a no-bake recipe. It’s already too hot to turn on the oven here in New Orleans! Pinning to make.
Thanks, Lauren! It’s hot in Boston too! I’m pretty sure Mother Nature just decided to skip over spring this year 😉
Congrats!! How exciting 🙂 This icebox cake looks divine, I can’t wait to make this. Have a fun and relaxing weekend, Kara!
Thanks so much, Alanna! Hope you had a fabulous long weekend!
Oooo congrats! Such an awesome recipe to kick off you’re first post!
Thanks, Rebecca!! Appreciate it 🙂
Holy yum! I wish I could dig in right now! Congrats on FN!! Awesome and well-deserved!!
Thanks so much, Anne! 🙂
OH my goodness – does this look incredible! I’ll definitely be making this this summer (and congrats on your new gig with FN blog – awesome!)
Thanks, Deanna!! Let me know how it turns out. Enjoy!