Sous Chef Sunday: Candy Corn Fruit Parfaits

I know, I know, there’s nothing at all healthy about the typical little candy corns I love to over indulge int, but here I can offset all the sugar — a little bit, anyway — with these inspired candy corn fruit parfaits.

The sons have been asking for this all week, for dessert! And any day I can pass off fruit as a delicious dessert, that they actually RE-request, is a great day.

And I know there’s those crazies (kidding!) out there who don’t particularly care for candy or sugary sweets. Well, this is a perfect sweet treat for them while still being able to be festive.

In all honesty though, candy corn just might be our favorite Halloween treat (well, aside from those fun-size Butterfinger bars) so it makes sense that we’d be all about a candy corn-inspired confection.

I mean it’s a fruit parfait that’s every bit as sweet and colorful as the real thing. The best part: they’re super easy to scare up!

Note to self: Monitor the sons when there’s a ratio involved between the fruit portion and the sugary one! They went a little cool-whip happy, but I can’t really blame them.

Candy Corn Fruit Parfait

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Candy Corn Fruit Parfaits

A delicious Halloween dessert the whole family can enjoy, this one stacks orange mandarin orange slices with pineapple tid bits and tops it off with a generous white dollop of white whipped cream. It's the perfect candy corn looking dessert to serve at Halloween parties & even Thanksgiving.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 111kcal

Ingredients

  • 1 cup pineapple chunks in 100% juice I used 1 Dole fruit cup
  • 1 cup Mandarin oranges in 100% juice I used 1 Dole fruit cup
  • 1 small container of non-fat Cool Whip
  • 2 small bowls or cups to assemble parfaits

Instructions

  • Strain the pineapples and Mandarin oranges. Spoon half of the pineapple chunks into the bottom of the dish, creating a solid layer.
  • Spoon half of the Mandarin oranges on top of the pineapples.
  • Top with a dollop (obviously the sons and I need to re-visit that definition), or two, of Cool Whip

Nutrition

Calories: 111kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 256mg | Fiber: 3g | Sugar: 25g | Vitamin A: 403IU | Vitamin C: 26mg | Calcium: 41mg | Iron: 1mg

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*Healthy* Chocolate Peanut ButterFudge

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recipe originally from Creating Naturally

1/2 cup coconut oil (slightly melted, but not hot)
1/2 cup good quality cocoa powder
1/2 cup natural peanut butter
1/4 cup mild raw honey
1/2 tsp pure vanilla extract

Directions

1. Prepare a muffin pan with 10 muffin liners.
2. Put all ingredients in the bowl of your food processor.  Pulse a few times until everything is smooth and nicely combined.  (It will be very liquid-y.)  Don’t over-mix.
3. Pour the liquid fudge into the prepared muffin liners dividing evenly between the ten of them.  There will be about a half inch of fudge in each muffin liner.
4. Place the muffin pan in the refrigerator for 30 minutes or until the fudge has hardened. (Sometimes I use the freezer and it only takes about 10 minutes)
Remove the muffin liners from the pan and enjoy your delicious, healthy fudge!  Store in the refrigerator.

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Greek-Style Oven Fries

4 Sons 'R' Us: Greek-Style Oven Fries

recipe originally from Food.com

3 medium unpeeled baking potatoes (about 1 1/2 pounds)
2 tablespoons lemon juice
2 teaspoons olive oil
1 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon salt
2 cloves garlic, minced
vegetable oil cooking spray

Directions

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4. Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray.
5. Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.

If desired, you can sprinkle some Feta cheese crumbles over potatoes before serving.