I’m always looking for healthier alternatives to dessert, especially since I’m pregnant. Some days I can’t get enough food. It can be easy to reach for something quick (and not so healthy) so I’ve made a big effort to have healthier choices on hand.
Pregnancy is funny that way. Out of no where, I am overcome by a sensation of “I must eat now.” And when it happens, I suggest that no one get in the way of me and the refrigerator.
The kind of food that satisfies me is different, too. I need carbs and a whole lot more healthy fat. I find myself snacking on cereal, bread and cheese, avocados, and peanut butter. It’s not my normal diet.
I wish I could say that I’ve become the guru of pregnancy diets, that I’ve mastered how to eat a healthy and balanced diet while a little life is growing inside of me. That’s not the case. My cravings change from week to week. For several weeks I couldn’t eat enough black grapes. I ate 15 pounds. And loved every last one. Now I’m on a grapefruit and avocado kick. I bought 20 grapefruits a couple of weeks ago. They’re almost gone.
The strangest part is that I don’t enjoy my sweets the way I used to. A bowl of ice cream with some carob chips after dinner used to be one of my guilty pleasures. It doesn’t interest me now. I’d rather have some lentils or a whole grain waffle with, yes, peanut butter.
For those times when I’m craving something smooth and high in protein I’ve been making raspberries & cream parfaits. Note the avocado for healthy fat and cereal an extra crunch.
You can make the berries & cream ahead of time. It’ll keep in the refrigerator for several days.
Other Healthy Gluten-Free Snacks:
- Almost Pumpkin Pie from SS&GF
- Kale Chips from SS&GF
- Granola Bars from She Let Them Eat Cake
- Carrot Cake Cookie Bars from Real Sustenance
If you like Spring Rolls (and, oh how I do!!) stop by Peanut Butter & Co for my recipe.
Serves: serves 4
- 3 cups frozen raspberries
- ¾ cup low-fat cottage cheese
- ¾ cup low-fat Greek yogurt
- ½ teaspoon powdered stevia, or to taste
- 1 ripe avocado
- 6 ounces fresh raspberries
- 1 cup of gluten-free cereal, such as Erewhon Corn Flakes, or ½ cup toasted almonds
- Set the berries out to thaw in a bowl.
- Once the berries are thawed, put the cottage cheese in the bowl of a food processor fitted with a steel blade. Process until smooth.
- Add the Greek yogurt and process until combined and creamy.
- Transfer cottage cheese and yogurt mixture to the bowl with the thawed berries. Mix to combine.
- Add stevia. Taste and adjust sweetness if necessary.
- Put a layer of Raspberries & Cream in the bottom of 4 parfait glasses.
- Add a layer of fresh raspberries, avocado, and cereal or almonds.
- Top off with a layer of Raspberries & Cream, followed with a little cereal or almonds and a few fresh raspberries.
- Add a different fruit, such as sliced banana, fresh blackberries, or kiwi.
- Use your favorite toasted nuts instead of almonds.
- Make multiple layers in the parfait instead of one layer in the center.