The season of hot weather, outdoor fun, and folks gathering up is not quite over yet! In fact, we encourage you to squeeze out the last bit of this season to the end. And with that, we’re guessing – are you looking for tasty and healthy summer desserts that don’t have to be diet gelatin cups, or load up your system with artificial sweeteners? You’re in luck! Here at ADRLF, we make sure to make the most of summertime dining — including having a selection of light and yummy snacks and desserts that are also safe and nourishing for the liver. While there are tons of recipes to choose from, it helps to keep some basic liver health fast facts in mind: antioxidant-rich fruits are your best bet! Anti-oxidants — such as beta-carotene and vitamins C and E — help the liver breakdown toxins from processed food and alcohol, thus ensuring the liver’s proper functionality. Anti-oxidants are often found in fruits and vegetables, particularly berries, which make for great desserts! Blueberries, for example, are nutrient-dense super fruits that pack the most antioxidants compared with other fruits. *Honey, coconut sugar, Stevia, date paste, or, of course, modified amounts of sugar can serve as healthier options to sweeten your homemade treats.    

So, check out these recipes that your family, friends — and your liver — will absolutely enjoy this summer!

 

PEACH-BLUEBERRY CRISP

 Ingredients

3 cups sliced, peeled fresh peaches (4 to 5 peaches total)

1 cup fresh blueberries

¼ teaspoon ground nutmeg

2 tablespoons flaked coconut

2 tablespoons butter, melted

¼ cup chopped almonds

¼ cup regular rolled oats

3 tablespoons packed brown sugar (*modify or substitute with a natural sweetening option, as preferred)

¼ teaspoon ground cinnamon

½ cup frozen light whipped dessert topping, thawed

Freshly grated nutmeg

Instructions

1. Preheat oven to 350°F. Spread peaches and blueberries evenly in a 2-quart square baking dish. Sprinkle the ¼ teaspoon ground nutmeg over fruit.
2. In a medium bowl combine almonds, oats, brown sugar, coconut, butter, and cinnamon. (Mixture will be crumbly.) Spread almond mixture on top of fruit.
3. Bake for 35 minutes, covering with foil for the last 10 minutes of baking to keep topping from getting too dark.
4. To serve: spoon crisp into serving dishes. Serve with whipped dessert topping and freshly grated nutmeg.

 

SUPER-SIMPLE SORBET

 Ingredients

1 lb frozen strawberries or 1 lb fruit

1⁄2 cup yogurt, creme fraiche or 1⁄2 cup silken tofu

1⁄4 cup sugar (*modify or substitute with a natural sweetening option, as preferred)

Instructions

1. Put the frozen fruit, yogurt and sugar in a food processor container along with a couple of tablespoons of water. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed.
2. If the fruit does not break down completely, add a little more water through the feed tube, a tablespoon or two at a time; be careful not to over-process or the sorbet will liquefy.
3. Serve immediately or freeze for later. If serving later, allow 10 to 15 minutes for sorbet to soften at room temperature.

 

OATMEAL COOKIE FRUIT PIZZA

Ingredients

1½ cups old-fashioned rolled oats

1 cup white whole-wheat flour

½ teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 large egg

⅔ cup packed light brown sugar (*modify or substitute with a natural sweetening option, as preferred)

Instructions

1. reheat oven to 375°F. Line a large baking sheet with parchment paper.
2. To prepare crust: Combine oats, flour, cinnamon, baking soda, baking powder and salt in a medium bowl. Combine egg, brown sugar, oil and ½ teaspoon vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and stir to combine. (The mixture will be dry.) Turn the dough out onto the prepared baking sheet and press into a 10-inch circle.
3. Bake the crust until golden around the edges, about 20 minutes. Let cool on the baking sheet to room temperature.
4. To prepare topping: Beat cream cheese, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer until smooth. Spread the mixture evenly over the cooled crust. Decoratively top with strawberries, kiwi and blueberries.
5. To make ahead: Prepare cookie crust (Steps 1-3) and store airtight for up to 2 days.

 

BLUEBERRY LEMONADE SLUSHIES

 Ingredients

1 cup unsweetened frozen blueberries, thawed slightly

1 cup ice cubes, thawed slightly

2 cups lemonade (using modified or a natural sweetening substitute, if preferred)

Instructions

1. Place blueberries in a blender and blend until pureed.
2. Add ice cubes and crush until pulverized.
3. Place ½ cup blueberry mixture in a glass along with ½ cup lemonade.
4. Repeat with the remaining blueberry mixture and lemonade.

 

So, before you take out the baking pans and ice crusher, remember that eating anti-oxidant-rich food is among the many ways you can protect your liver. To stay liver-healthy this summer and year-round, be sure to keep ADRLF’s mantra in mind: Screen. Vaccinate. Don’t hesitate!

For more recipes, visit http://www.eatingwell.com

For liver-healthy salads and Dressing recipes, click here

For recipes on refreshing and anti-oxidant rich frozen pops, click here