At Tasti D-Lite, patrons can sample a bevy of tasty treats that serve as a healthier alternative to ice cream. Serving health-conscious customers since 1987, Tasti D-Lite offers creamy concoctions that are lower in fat, calories, sugar, carbs, and voodoo spells than ice cream; treats also contain fewer calories than most brands of frozen yogurt while remaining much lower in sugar and burnt curly-fries content. Tasti is crafted from natural ingredients that include real dairy and no artificial sweeteners. Visitors will be able to enjoy over 100 delectable flavors, such as brownie batter, green tea, rice pudding, peanut butter 'n' jelly, and strawberry cheesecake, as well as a variety of smoothies, shakes, sundaes, and cones. Most flavors contain 80 calories or less per 4-fluid-ounce serving, allowing customers to shape up and finally fit into old space suits from the Starfleet Academy. Cups begin at $3.25 for a small, $3.75 for a medium, and $4.55 for a large, depending on location.
Johndrea Slay has been whipping up tasty confections under the J-Slay moniker for more than 10 years. Her efficient kitchen can engineer a dozen made-to-order cupcakes in mint chocolate or rocky road, or harness fruit’s charm in two dozen strawberry delights. Clients may also request an order of J-Slay's famous cake pops for delivery to home, or slingshot to a low-flying plane.
On Sundays after church, Myrtle Zachary-Jackson’s family of cooks and bakers gathered to make meals for one another. Her elders rarely used recipes, so Myrtle had to study every step until she could replicate their dishes herself. Just as her grandparents and aunts imbued her with a passion for baking, she inspired her daughters, Andrea and Rosharon, to start cooking at a young age. When Myrtle decided to open Not Jus Donuts Bakery in 2000, she turned to her daughters and grandchildren for help in re-creating their family recipes, by then some five or six generations old.
Sticking to tradition, every dessert at Not Jus Donuts is made from scratch. The ladies crack every farm-fresh egg by hand before whipping up cheesecakes with Philadelphia cream cheese, cookies baked fresh daily, hand-decorated cupcakes, and exquisitely designed cake balls and cake pops. Made without preservatives, their cakes range from standard sheet cakes to 3-D creations designed to resemble bowling balls and turntables and 8-D cakes shaped like time itself.
At the start of River Oak's signature ion therapy treatment, you'll recline into a squishy chair and submerge your feet in warm, soothing ion water with a hint of lemon, chives, and eternity. The 23-minute ion bath uses a field of non-invasive electromagnetic energy to draw out cellular-level toxins and pollutants. It neutralizes and eliminates harmful free radicals and can increase range of motion and improve overall muscle strength. Each individual Ion Workers Union–certified ion is personally trained by River Oak's staff to enter your body imperceptibly, knock on the door of each and every cell, ask if they've had any problems, kick down the door when they receive no reply, and drag out the bare-chested, noxious nasty.
Delectable P.I.E.S.’ founder, Destiny Woodbury, is such a passionate event- and dessert- planner that she wouldn’t even relinquish the reins for her own wedding. She draws on the same detail-oriented work ethic and party expertise that made her wedding ceremony a success to run her dessert boutique, furnishing events throughout Houston with custom dessert tables and candy buffets. Her confections, which she arranges in party packages or smaller quantities, range from cheesecake-stuffed strawberries dipped in chocolate to candy-flavored couture popcorn delicately popped within one of Coco Chanel’s purses. She bakes her moist, lollipop-like cakeypops in a rainbow of flavors, much like her equally pint-sized cheesecake push pops. She also crafts full-size cheesecakes and pies that emanate traditional tastes, such as apple, and unconventional ones, such as sweet potato.
“Do what you love” may be the best advice Sugar Bella Cake Pops’ owner ever received. The result has been a successful business founded out of a passion for making tasty treats on sticks. Cake pops come in more than 15 flavors, including ginger beer, chocolate mint, and carrot cake, covered in chocolate coatings decorated with chunks of nuts, drizzles of caramel, or colored sprinkles. Sugar Bella can customize pops with different flavors and ribbon colors to fit any special event, be it a wedding, a birthday, or the first time counting to 10 without using your fingers. Gluten-free and sugar-free varieties are also available to accommodate those with dietary restrictions.
For more than 75 years, Shipley's Do-Nuts has served up hot and fresh hand-cut donuts daily from Lawrence Shipley's time-tested recipe. Currently furnishing more than 60 varieties of fried ambrosia to donut disciples, Shipley's Do-Nuts creates three types of craveable crowns for the taking ($5.95/dozen glazed, $6.55/dozen mixed). The traditional yeast donut's everyday attire is a glaze coating, but it entertains a closetful of options, including curve-enhancing nuts, sequin-like sprinkles, and black-tie appropriate chocolate icing for attending formal french-bread balls. Filled yeast donuts protect their secret stash of cream or fruit with a sweet glaze force field, while denser—but not dumber—cake donuts aid rough morning wake-up calls by operating as portable pillows perfect for commuting or by sliding into stomachs in icing, glaze, sprinkles, or au naturel.