These fruity Banana Split Bites are a balanced, healthy dessert or a delicious after-school snack for kids!
- 1/4 lb of cored pineapple
- 3 Bananas
- Six fresh Strawberries
- 12 popsicle sticks (or skewers)
- 1/4 cup chopped peanuts
- 1 cup of dipping chocolate
How To Do It?
Half-cut the strawberries. Cut an equal-sized piece of banana and pineapple for each strawberry half.
First, put the pineapple on top, then the banana, and finally the strawberry. Keep for 10 minutes in the freezer.
Use parchment paper or wax paper to line a tray. To use for dipping, place chopped nuts in a serving plate.
Melt chocolate in the microwave for 30 seconds, stirring after every 30 seconds, until fully melted and smooth. Place cold fruit on the prepared tray after dipping it in chocolate and nuts.
Blueberry-Lemon Ricotta Cake
This balanced pound cake recipe not only tastes great, but it also only takes one bowl to prepare. To have the best cake texture, beat the sugar and butter together in Step 2 long enough to look flavorful — the time it would take varies depending on the electric mixer type you have. End up serving with a cup of coffee for breakfast or in the noon.
- ¾ cup of granulated sugar
- ¾ cup of ricotta cheese(part-skim)
- Three large eggs,
- Five tablespoons of unsalted butter,
- Two tablespoons of lemon juice( divided) plus one teaspoon,
- 2 cups of fresh blueberries
- Two tablespoons of lemon zest
- One teaspoon of vanilla extract
- Two tablespoons of packed confectioners’ sugar
- Two teaspoons of baking powder
- 1 ½ cups of white whole-wheat flour
- ½ teaspoon of salt
How To Do It?
Preheat the oven to 350 ° F. spray a 9-by-5-inch baking pan with a cooking spray and cover the bottom using parchment paper.
In a big mixing bowl, cream together the butter and sugar using an electric mixer at moderate speed. One at a time beat in the eggs until completely integrated. Decrease the mixer to medium-low and stir in the lemon zest, ricotta, vanilla extract and two tablespoons lemon juice until just mixed.
Sprinkle flour over the end, then uniformly distribute salt and baking powder. Beat on low speed until almost thoroughly combined. Fold the blueberries into the batter gently. Move to the cooked pan.
Bake for 1 hour, or until a tester inserted in the centre comes out clean, and the cake is starting to brown around the edges. Allow cooling for 20 minutes in the pan on even a wire rack. To detach the cake, drive a knife throughout the lip, then flip it into the frame. Switch it right-side up with care. Allow cooling thoroughly before serving.
Clean the cup, then whisk in the remaining one teaspoon lemon juice and confectioners’ sugar until smooth. Using a pastry brush, paint the caramel on the cake.