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Healthy Disneyland “Dole Whip”

We’re those people who would rather take a vacation to Disneyland than anywhere else. Sure I’d like to spend a week at a beach house someday, but at the expense of a Disneyland vacation?? It’s not going to happen.

We have a lot of Disneyland traditions. We have to ride Pirates of the Caribbean every day we’re there, we always ride Big Thunder at night during the fireworks, and we get one treat a day. I’m all about balance so that treat can range from a gluten-free, vegan treat, to a sugar-filled cookie.

One of our favorite treats is a Dole Whip from the Tiki Room. This may be the only treat we can all agree on in Disneyland. And while they’re full of sugar and probably several ingredients I can’t pronounce, they are gluten, dairy and egg free!! That makes me happy since it makes the indulgence less rough on my body.

If you haven’t had a Dole Whip, it’s a pineapple ice cream served soft-serve style. That’s it. It’s simple but so tasty!! You even have the option of a “Dole Whip Float” which includes putting the pineapple soft serve in pineapple juice. Also amazing!

That said, when we come back to the real world and actually care about what we eat, we still want the delicious Dole Whip. After several experiments, we’ve come up with the perfect recipe!

Depending on your food sensitivities, you can make these totally vegan or with dairy. We prefer to use a full-fat, low-sugar, grass-fed yogurt because it’s so thick, but feel free to use coconut, almond or cashew yogurt instead. We like Siggi’s Vanilla yogurt because it’s super low in sugar, extra creamy and adds the perfect vanilla flavor. Sadly, I can’t eat dairy so I use So Delicious Coconut yogurt when I plan to eat one.

We’ve experimented with freezing these as popsicles, scooping the mixture into bowls, and pouring it into freezer pop molds. My kids prefer the freezer pops, as do I to cut down on the mess. But any way you make them , they are delicious!

Whenever we use freezer molds, we put them upright in glasses or jars to freeze them. That keeps the liquid level as it freezes. Ones they’re frozen, it’s fine to stack them on their sides in the freezer.

Now if we could just figure out a way to bring our favorite rides into our home, we’d be set between vacations!!

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Healthy Remake: No-Bake Cookies (Vegan, No Sugar)

When I was a kid, I was basically a professional at making no-bake cookies. This was kind of awesome because my mom (who is a great cook) could not make them. Since she loved them so much, I got to make them a lot. My BFF and I still reminisce about how we used to come home from school and make no-bake cookies in my mauve and mint Formica-clad kitchen. Awe the 90’s.

Fast forward a couple of decades. I’m still a big fan of no-bake cookies. There are few better treats in my opinion. The problem is, the butter and milk are a problem for me. I cannot do dairy unless I want to spend the next week covered in rashes and acne. Since I don’t think it’s fair to have acne and gray hair, I try to avoid dairy (and I don’t really like scratching all day).

But being the amazingly caring wife I am, I told my husband I’d make him ANYTHING he wanted for his birthday dessert. His answer: no bake cookies. I looked at him for a moment like he’d just kicked my childhood puppy. How could he do this to me??? I couldn’t even lick the pan! I decided to put my wants aside and make him his treat… sort of.

Yes, I made him a batch of standard no-bake cookies full of butter, milk and sugar. They were fabulous, of  course, but I knew my self control would get the better of me. I got out a smaller saucepan and made some dairy-free no-bake cookies at the same time. The success had me almost in tears. I licked the pan, I ate the cookies and I was even able to keep them all to myself because they all wanted Daddy’s cookies. It was pretty awesome.

Since I was making my own batch and since sugar doesn’t exactly make me feel awesome either, I used Lakanto sugar substitute (monk-fruit/erythritol combination). You could use plain cane sugar instead, but I was very satisfied with the substitute.

The thing I really love about these cookies is that they are stable at room temperature. So often when I make a “substitute” it has to be kept in the fridge or freezer or it will just turn into a puddle. These stored fine at room temperature in a glass container. Not that they were around long…

This recipe is gluten-free and vegan so it’s versatile enough to take to events or share with friends. Now my husband can ask for no-bake cookies anytime and I can still be an awesome wife without sulking.

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