National Nutrition Month Week #4 ~ Berry Cookie Crisp
A few weeks ago, I was asked to buy some Girl Scout Cookies. Uh oh, I’m in trouble. I want to help support their fundraising, but I know my weakness for cookies will make it hard to resist eating a whole box of those yummy cookies in one day! So, I decided to see if I could get a little creative a make those cookies part of healthier treat. I bought some of my favorites…Trefoils! I love shortbread cookies and they are perfect way to make a quick crust for a dessert. So here we go!
The Ingredients: (for one serving)
- 1/3 cup of blueberries or strawberries
- 3 crushed shortbread cookies
- 2 tsp honey
- drizzle of olive oil
- 1 small ramekin
Add a small drizzle of olive oil to your ramekin and wipe with a paper towel. This is just to help keep the bottom from sticking.
Gently crush your shortbread cookies in a small seal-able plastic baggie.
Then add about half of the crushed cookies.
I like to use the small individual ramekins because it helps me keep my portions under control.
Next, add your berry of choice. I love blueberries or strawberries for this, and either one works well.
Then, add a little more of the crushed cookies on top.
Top it off with a drizzle of honey.
Place in the oven at 375 degrees F for about 15 minutes or until the fruit starts to bubble.
Yummy, yummy, yummy. I’ve had my girl scout cookies but my antioxidants too! I’m a happy girl! 🙂
Berries (both blueberry and strawberries) are very high in antioxidants. Antioxidants help prevent damage to your body’s cells and therefore are key in the prevention of disease.
Girl scout cookies: Well, they do provide an abundance source of carbohydrates. Just remember to keep the portions under control (I know, it’s hard)! But I hope this recipe will show you that it is completely ok to have some fun treats and you can still make them healthy too!
Recipe by: Dacia Lyn Breeden
Photo credit: www.jaydayimages.com