Abstaining from flour and sugar doesn’t mean I abstain from desserts. It means I am opening myself up to new flavors and, overtime, tasting food clearly. Never was this more apparent than when I first went sugar and flour free two years ago. Tomatoes were impossibly sweet. Roasted bell peppers tasted like candy. I’m hoping to cleanse my palate to that extent again. It takes time. About a month or two, if I remember.
This is my favorite dessert, my only dessert right now. It’s a Greek yogurt cup of clementines, dates, flax seed, unsweetened coconut, and oil. The boys and I can eat this up morning, noon, and night. The Mister isn’t as big a fan. He can’t get past the texture of yogurt. It disgusts him.
As with most of my recipes, this isn’t much of a recipe. I layered this dessert for the photos, but you know when I make it for myself I dump everything into a bowl and mix it up with a spoon, right? And that all mixed up, it looks like something curdled? I just wanted to make sure.
This yogurt cup, as unattractive it may be in its natural state, fills you up. And while I was joking about layering it to look pretty, I’ve done it twice since then. I forgot flax seeds can be thickeners and binders. I made this yogurt cup in the afternoon and put it in the refrigerator for after dinner. By the time I got to it, the yogurt was impossibly thick. It was almost like ice cream, which is a-okay in my book. So, two things to consider: it can be a meal and tastes even better when you make it ahead of time.
Clementine and Date Yogurt Cups
This recipe is flour free and sugar free, though you can certainly add agave or honey if you are accustomed to sweeter desserts. Try it once plain. Although yogurt can be sour for some, dates are impossibly sweet. If you get a bite of date in every spoonful, you shouldn’t need a sweetener. If 2-4 dates aren’t enough, try more.
1 cup non fat Greek yogurt
1 cup peeled and sectioned clementines, about three
2-4 Medjool dates, chopped
1 tablespoon flax seed, ground or whole
1 tablespoon unsweetened shredded coconut
1 tablespoon Udo’s Oil 3.6.9 Blend (optional, but if you don’t use the oil consider regular fat yogurt)
Dump everything in a bowl. Eat.
Or, if you’re feeling fancy, divide your ingredients by halves or thirds and layer it in pretty glass dishes. Store in refrigerator or eat.
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