A sure sweet day!

Today my sweet tooth was demanding DESSERT, so I planned my meals accordingly. It’s always best to listen to your body and not deny it’s cravings!! (and it IS possible to have something healthy and sweet at the same time 🙂 )

Morning treat: Papaya Sorbet

Using some cut papaya that I froze overnight, I blended it with a little bit of lemon juice and lime juice to make an ultra creamy frozen treat!! This is one of my favorite ice cream replacements and makes me feel all tropical and exotic (I’m in love with the ocean, dolphins, sea-life, beaches, etc. so its like a dream getaway!)

  Papaya Sorbet

  • ・1c. Frozen papaya chunks
  • ・1/2tsp. each Lemon juice, Lime juice
  • ・ Sweetener to taste (add coconut flavoring too if you have it!)


Notice the dolphin? -my favorite spoon 🙂

Lunch was yet another type of Dessert Oats!! haha I know I’m making theis a lot but I am TOTALLY hooked!!!


Daigaku-imo Oats!!!!


Daigaku-imo is a Japanese favorite where sweet potatoes are fried and coated with a sugar or sweet syrup and sesame seeds. “Daigaku” means university, “imo” means potato, and it supposedly recieved this funny name because the inventors were university students who were trying to raise money for there school! Nevertheless, it is widely eaten in Japan and is one of my favorite snacks here.


(Above) The sweet potato after it was baked, and then after it was mashed with some caramel powder, sweetener, and water to be added to oats!


Daigaku-imo Oats

  • 1/2c. Bran sticks
  • 1c. Water
  • 1/2tsp. Chia seeds
  • 1/4c. Egg whites
  • 1/3c. Baked and mashed sweet potato
  • 1tsp.+ Vanilla essence
  • 4 drops Almond essence
  • Caramel powder
  • Natural sweetener
  • Toppings (Sesame seeds, 100% maple syrup, cinnamon)

Prepare as you would Dessert Oats and enjoy a taste of modern Japanese culture!!


Because lunch was late again, dinner was on the light side but very satisfying!!! I haven’t had cake for like, AGES and I was very much in the mood for some!

So I decided to try an all new recipe, completely experimental (yikes!!)  :O










Caramel Apple Cake


  • 1.5c. Small apple chunks (I probably could have added more)
  • 1/4c. + 1/2c. Water
  • 1.5 tbsp Sweetener (More or less depending on what type you use)
  • 1tsp. Cornstarch
  • 1/2tsp. Cinnamon
  • 1/2tsp. Vanilla
  • 1/4tsp. Light molasses
  • 1/2c. Crushed bran sticks
  • 1/2c. Wheat bran
  • 1.5tsp. Butter Buds
  • 2tsp. Baking powder
  • 1/2tsp. Apple pie spice
  • 1/3c. Plain or vanilla soy milk


Preheat oven to 180°c. Place apple chunks and 1/4c. water in a covered microwavable bowl and cook until soft (about 4min. at 1000w.) Meanwhile, stir 1/2c. water with cornstarch,  sweetener, vanilla, cinnamon, and molasses in a pot over the stove until a caramel-like syrup is formed. Then drain the water from apples, mix in with the syrup and set aside. Next, mix the remaining ingredients together, add the apple mixture, and pour into non-stick baking pan (add a little water if too crumbly). Bake for 20min. or until crispy on top and moist inside. The nutritional information for 1/3 of the pan using no-calorie sweetener is about 90cal, 7g. fiber, and almost no fat!!! Beware you don’t finish off all of the dangerously delicious batter before it’s put in the oven though!! lol. I almost did *wink wink*. I might try using homemade apple sauce with a touch more natural sweetener instead of the caramel-apple mixture (it might rise more because apple sauce is often used to replace oil in baking.)


Mine piece was eaten with a chocolate-vanilla tofu ice cream and a drizzle of 100% mayple syrup and boy did it hit the spot… mmm =)

What’s your favorite no-guilt cake recipe?