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5 Mouth-Watering Green Desserts For St. Patrick’s Day 2017

Women Fitness brings to you 5 healthy & green dessert recipes to eat on St. Patrick’s Day!

1. Pistachio Pudding Cake Recipe


1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs
1 cup club soda
1/2 cup canola oil
1/2 cup chopped walnuts

1 cup cold heavy whipping cream
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
2 teaspoons confectioners’ sugar
1/2 cup chopped walnuts

  1. In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a large bowl, beat the cream, milk, pudding mix and confectioners’ sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving.
Yield: 12 servings.
Nutritional Facts

1 slice: 482 calories,

28g fat (8g saturated fat),

99mg cholesterol,

555mg sodium,

53g carbohydrate (33g sugars, 1g fiber),

7g protein.

2. Shamrock Smoothies


6 kiwi fruit, peeled and quartered
1 cup seedless green grapes
1 banana, peeled and cut into 1-inch pieces
1 6 – ounce carton key lime- or vanilla-flavored yogurt
1 cup orange juice or white grape juice, well-chilled
3 tablespoons honey
2 -4 tablespoons rum*
1 -2 drops green food coloring (optional)
Fresh kiwifruit slices


Place kiwi fruit and banana in a 15x10x1-inch baking pan. Place in freezer and freeze, uncovered, for 2 hours or until frozen**.
In a blender, combine grapes, yogurt, orange juice, honey, rum and about 1/3 of the frozen fruit. Cover and blend until almost smooth. Gradually add remaining fruit, blending after each addition until almost smooth. Add food coloring, if you like.
Pour into glasses and garnish with kiwifruit slices.

Yield: 5 Servings.

3. St. Patrick’s Day Cupcakes


1 3/4 cups all-purpose flour
1 4-serving-size package instant pistachio pudding mix
3/4 cup miniature semisweet chocolate pieces
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 beaten eggs
1 1/4 cups milk
1/2 cup cooking oil
1 teaspoon vanilla or 1/4 teaspoon almond extract
1/2 of a can cream cheese frosting (1 cup)
Green colored sugar
1/2 cup candy-coated milk chocolate pieces


Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces.

Yield: 18 Cupcakes
Nutritional Facts

Fiber (g) 0,

carb. (g) 40,

pro. (g) 3,

chol. (mg) 32,

Fat, total (g) 13,

cal. (kcal) 285,

sodium (mg) 179

4. Frozen Lime Cake


1-1/2 cups ground almonds
3/4 cup crushed gingersnap cookies (about 15 cookies)
1/3 cup butter, melted
2 pints pineapple-coconut or vanilla ice cream, softened
2 pints lime sherbet, softened
Whipped topping, optional


In a small bowl, combine almonds, cookies and butter. Press onto the bottom of a 9-in.-square pan. Freeze 15 minutes.
Spread ice cream over crust. Cover and freeze at least 30 minutes. Top with sherbet. Cover and freeze 4 hours or overnight.
Remove from the freezer 10 minutes before serving. Garnish servings with whipped topping if desired.

Yield: 9 servings.
Nutritional Facts

1 piece (calculated without whipped topping):

499 calories,

29g fat (13g saturated fat),

98mg cholesterol,

203mg sodium,

54g carbohydrate (40g sugars, 4g fiber),

8g protein.

5. Green Flop Jell-O


2 cups lemon-lime soda
2 packages (3 ounces each) lime gelatin
6 ounces cream cheese, softened
2 cups lemon-lime soda, chilled
1 carton (12 ounces) frozen whipped topping, thawed


Microwave 2 cups soda on high for 1-2 minutes or until hot. Place hot soda and gelatin in a blender; cover and process until gelatin is dissolved. Add cream cheese; process until blended.
Transfer to a large bowl; stir in chilled soda. Whisk in whipped topping. Pour into a 3-qt. trifle bowl or glass bowl. Refrigerate, covered, 4 hours or until firm.

Yield: 16 servings (3/4 cup each).
Nutritional Facts

3/4 cup:

159 calories,

7g fat (6g saturated fat),

12mg cholesterol,

62mg sodium,

21g carbohydrate (18g sugars, 0 fiber),

2g protein.

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