Healthy Dessert Recipes
OK, these are my favorite, delicious healthy dessert recipes tο hеƖр уου along wіth уουr diet food рƖаn. Desserts are not a no-no, just watch the portion size and don’t go overboard! You can still lose weight, burn fat quickly and enjoy your food! Each day remember my fat burning blog tips to eat at least 5 tο 6 smaller meals аnԁ drink plenty οf ice сοld water wіth each meal аnd in between meals. Eating smaller meals аnԁ smaller рοrtіοnѕ along wіth proper exercise wіll increase уουr ability to burn the fаt аnd keep the extra weight οff for good!
* If a recipe calls for an artificial sweetener (like Splenda) use on of the following natural sweeteners instead.
Stevia, Lo Han, Chicory root (Just Like Sugar Brand), Agave Nectar (Raw, ONLY the raw syrups that have not been heated above 118 degrees)
See my blog post on sugars and artificial sweeteners
DESSERTS
Carob Brownies
2 cups brown rice flour
1 cup tapioca flour
2 tablespoons potato starch flour
2 tablespoons baking powder (non-aluminum)
2 teaspoons xantham gum
1 teaspoon agar agar
1-1/4 cups carob powder
1 cup shredded coconut
1 cup carob chips
1/2 teaspoon sea salt
1 cup walnuts or almonds, coarsely, chopped
2 tablespoons cold pressed sunflower oil
1/2 cup fructose
2 teaspoons vanilla extract
1 3/4 cups or more of rice milk
Preheat oven 350 degrees F.
Mix dry ingredients. Add liquid ingredients and mix well for a slightly loose mixture. Pour into an oiled 10 x 15 pyrex baking pan and spread evenly. Bake 40 minutes. Allow to cool completely. To serve this ( One of my favorite healthy dessert recipes ) cut into squares and remove from baking dish.
Almond Soy Flan
1 package (7-1/2 oz.) Tofu
2 cups soy milk
1 banana
1/4 cup fructose
1 teaspoon agar agar
1 teaspoon almond extract
1 teaspoon vanilla extract
3/4 cup chopped almonds
Honey and cinnamon (for topping)
Mix all ingredients except almonds and honey in a blender. Blend a high speed until mixture is smooth. Pour into a 4-quart pot and heat for 10 minutes at medium heat, while stirring. Place a small layer of chopped almonds on the bottom of five 300ml Pyrex dishes. Pour heated mixture into dishes. Refrigerate for 2 hours or more. Top this healthy dessert recipe with a little honey and a dash of cinnamon.
Healthier Pies
Healthy Pie Crust
1 cup yellow corn meal
1/4 cup brown rice flour
1/4 cup tapioca flour
1 tablespoon potato starch flour
1 teaspoon baking powder (non-aluminum)
2 tablespoons fructose
1/2 teaspoon xantham gum
1/4 teaspoon sea salt
1/2 cup rice milk
3 tablespoons cold pressed sunflower oil
1/2 teaspoon vanilla extract
Preheat oven to 350 F
Mix dry ingredients with electric mixer. Slowly add rice milk while mixing. Add canola oil and vanilla extract. Press into an oiled baking pie plate with a lightly oiled spatula. Add filling and bake at 350 F for 50 minutes or until crust is light brown. Allow to cool completely before serving.
Healthy Pie Filling – Apple
2 large apples, peeled and sliced
3/4 cup water
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon agar agar
Cover and simmer on low heat for 2 minutes. Add to pie crust.
Healthy Pie Filling – Blueberry
16 oz blueberries
3/4 cup water
1/4 teaspoon agar agar
Cover and simmer on low heat for 2 minutes. Add to pie crust.
Healthy Pumpkin Pudding or Pie Filling
2 cups pumpkin or squash, cooked
1/4 cup fructose
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon agar agar
1 rice milk
Simmer ingredients in a 4-quart pot. Stir until mixture is well blended. Pour into pyrex cups, then refrigerate. If used as a pie filling, you do not need to simmer the mixture – add to pie crust.
Tofu Cheesecake
16 oz soft tofu
4 tablespoons sesame tahani
1/4 cup fructose
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
Preheat oven to 350o F.
Puree tofu in a mixing bowl until smooth. Add remaining ingredients. Spoon into a pie crust. Bake at 350 F. for 35 minutes. Allow to cool at room temperature. Top this healthy dessert recipe with fresh strawberries or blueberries.
Apple Crisp
8 tart apples
1 tablespoon cinnamon
1/4 cup cold pressed sunflower oil
1/2 cup fructose
1 cup oat granola
1/2 cup water
Peel apples, slice into a casserole. Make topping by mixing the oil, cinnamon and granola. Pour water over apples, then top with granola mixture. Add a little more water if mixture is too dry. Bake at 375 F. for 40-45 minutes or until apples are soft.
Baklava
1 package (16 oz.) fillo dough
1/4 cup cold pressed sunflower oil for fillings, plus more for
layers
1 cup coarsely ground walnuts
2 cups fructose
3 cups water or more
1/4 teaspoon lemon juice
1 tablespoon cinnamon
1 teaspoon vanilla
Preheat oven to 375 F.
Mix walnuts, 1/4 cup oil, fructose, cinnamon, lemon juice, cinnamon, and vanilla, and water. Add a little more water if mixture is too dry.
Cut the fillo dough to fit well into a 12 x 9-inch pan. Lightly oil the bottom of the pan. Layer the first sheet. Sprinkle it with some of the oil. Layer two more sheets or until the first half of the dough has been used then the layer of filling. Continue layering the fillo dough sprinkled with oil as before until all the dough is used. Cut the Baklava diagonally and bake at 375 F. for 30 to 45 minutes.
Carrot Cake
2 cups whole wheat pastry flour
2-1/2 teaspoons baking powder (non-aluminum)
2 teaspoons cinnamon
1 teaspoon salt
1 cup cold pressed sunflower oil
1 cup fructose
2 cups carrots, grated
1/2 cup almonds, chopped
3 teaspoons almond extract
Preheat oven to 350 F.
Combine dry ingredients together. Add liquid ingredients and mix. Add a little water if the mixture is too dry. Put into a 13 x 9 inch greased pan or tube pan and bake at 350 F for 45-55 minutes. See “BANANA ICING” recipe below for topping.
Banana Icing
6 medium banana’s
1/2 cup almonds, chopped
1/2 cup carob chips
1/4 cup fructose
1-1/2 cups shredded coconut
Mash banana’s with a potato masher or fork until smooth. Add remaining ingredients and refrigerate for 2 hours. Add a little more water if mixture is too dry. Serve immediately or cover and refrigerate.
Oatmeal Scones
4-1/2 cups whole wheat pastry flour
2 cups rolled oats
5 teaspoons baking powder (non-aluminum)
1 teaspoon sea salt
1 cup almonds, chopped
1 cup raisins
2 cups water
1 cup fructose
1/2 cup cold pressed sunflower oil
Preheat oven 425 degrees F.
Mix dry and liquid ingredients separately. Add liquid to mixture to dry mixture. Knead dough for 10 minutes.
If dough is too dry, add a little water. If dough is too sticky, add a little flour. Turn out onto a lightly floured board and roll out until 1/2 thick. Cut into triangles and place on a lightly oiled baking sheet. Bake for 12 to 14 minutes or until top is lightly brown. Cool on a wire rack.
Raisin-Walnut Health Cake
2 cups whole wheat pastry flour
1/2 cup toasted wheat germ
2 teaspoons baking powder (non-aluminum)
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup fructose
1/4 cup cold pressed sunflower oil
1-1/2 cups walnuts, chopped
3 cups raisins
1 teaspoon vanilla
1 cup water
2 apples, shredded
2 carrots, grated
Preheat oven to 350 F.
Mix all of the above ingredients, place in a well greased pan and bake in a preheated oven at 350 F for 45-50 minutes or until the cake pulls away from the sides of the pan. Cool on rack. If desired, use banana icing or sprinkle top with cinnamon and nutmeg for this healthy dessert recipe.
Oatmeal Cookies
3 cups rolled oats
3 cups whole wheat pastry flour
1 cup almonds – chopped
1/3 cup sesame seeds
2 teaspoons baking powder (non-aluminum)
3 teaspoons ground cinnamon
3 teaspoons ground nutmeg
1 cup raisins
3/4 cup cold pressed sunflower oil
1 cup fructose
2 cups water
2 teaspoons almond extract
Preheat oven to 350 F.
Mix dry ingredients, then add liquids & mix well. Let stand a minute or two (until firm). Spoon out onto a very lightly oiled cookie sheet with a tablespoon or medium size ice cream scoop, and flatten slightly. Bake 10-12 minutes or until slightly brown. Cool on a wire rack. Makes approximately 2 dozen cookies.
Chocolate Cherry Layer Cake
3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 package (16 oz.) angel food cake mix
1 1/4 cups water
1 can (20 oz.) lite cherry pie filling
Prepared chocolate frosting (reduced−fat if possible)
Chocolate shavings
Preheat oven to 350F. Line a jelly roll pan with wax paper
(pan should be approximately 10 by 15 by 1 or 11 by 17 by 1). Whisk
together cocoa, sugar and boiling water. Cool mixture to lukewarm.
Prepare angel food cake mix per package directions, using 1 1/4 cup
water and adding cocoa mixture. Spread batter evenly into prepared
jelly−roll pan. Bake 20 minutes or until top looks dry. Invert
onto a large wire rack. Remove the pan and wax paper; cool. Slice
cake into three equal parts. Start with cake, top with cherry pie
filling, then top that with more cake and more pie filling and end
with cake layer. Frost and decorate with chocolate shavings.
Chocolate Candy Cheesecake
1 cup graham cracker crumbs
1 egg white, slightly beaten
1 tablespoon light butter or margarine
1 − 8 oz. bar light cream cheese, softened
1 − 8 oz. bar fat−free cream cheese, softened
1/2 cup sugar
3 egg whites
1/3 cup unsweetened cocoa powder
1/2 cup plain nonfat yogurt
1 teaspoon vanilla extract
2 light Milky Way bars, cut up
1/4 cup fat−free caramel ice cream topping
Preheat oven to 350F. Spray a 9 inch pie pan with nonstick spray oil.
In a small bowl, mix graham cracker crumbs, 1 egg white, and melted
margarine until well moistened. Press crust evenly into prepared pie
pan, set aside.
In a large mixing bowl, combine both bars of cream cheese and sugar.
Beat with a mixer until fluffy. Beat in egg whites, cocoa, yogurt,
and vanilla until smooth. Fold in candy bar pieces and pour into
prepared pie pan. Bake at 350F for 60 to 65 minutes or until center
is set. Let stand at room temperature about 15 minutes. Top with
caramel topping and refrigerate until served.
Rice Pudding
6 C water
2 sticks cinnamon
1 C rice
3 C skim milk
2/3 C sugar
1/2 tsp salt
1. Put water and cinnamon sticks into medium saucepan.
Bring to boil.
2. Stir in rice. Cook on low heat for 30 minutes until rice is soft and
water has evaporated.
3. Add skim milk, sugar, and salt. Cook for another 15 minutes
until mixture thickens.
Mississippi Mud Cake
6 tablespoons soft, reduced−calorie margarine, melted
1 1/2 cups sugar
1/2 cup cocoa powder, sifted
1/2 cups all−purpose flour
1/2 cup self−rising flour
1/3 cup ground almonds
3 egg whites
1. Preheat oven to 375F.
2. Coat base and sides of a 6−inch square
nonstick pan with cooking spray.
3. Combine margarine and sugar in a medium bowl.
Stir in cocoa, flours and almonds.
4. Beat egg whites in a small bowl with electric mixer
until soft peaks form. Fold into cocoa mixture.
5. Spread into prepared pan. Bake about 40 minutes.
6. Cool in pan. Cut this healthy dessert recipe into 8 slices and serve.
Peppermint Angel Food Cake
For Cake:
1 − 16 oz. package of angel food cake mix
10 striped round peppermint candies, crushed (1/3 cup)
For Sauce:
3/4 cup sugar
1/3 cup unsweetened cocoa
4 teaspoons cornstarch
1/2 cup evaporated skim milk
1 teaspoon vanilla
Prepare cake according to package directions. Gently fold
in crushed candy. Pour into un−greased 10 inch tube pan.
Bake according to package directions. Cool inverted.
In a saucepan stir sugar, unsweetened cocoa, and cornstarch
together. Add evaporated skim milk. Stir. Cook and stir
constantly until thick. Then cook 2 minutes more. Remove
from heat and add 1 teaspoon vanilla.
Chill remaining sauce and re−warm before serving.
To serve, slice cake and serve with warm sauce
over each serving. Cake can be decorated with additional
crushed peppermint candy.
Two Layer Pumpkin Pie
1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 pkg. Instant Vanilla Pudding mix, sugar free
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
8 oz. low−fat cream cheese, softened
1 tbs. sugar
1 tbs. milk
8 oz. cool whip, Lite
Bake pie crust until browned and allow to cool. Mix together pumpkin,
allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.
Combine softened cream cheese, sugar, and milk. Stir until smooth and
add 1 1/2 cups cool whip. Spread cream cheese mixture in bottom of
prepared cooled crust. Spread pumpkin mixture over cream cheese mixture.
Top with remaining cool whip. Chill for several hours before serving this healthy dessert recipe.
Cocoa Angel Food Cake
1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole−wheat pastry flour or sifted unbleached flour
1/4 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup honey
Fresh fruit (such as strawberries, raspberries, blueberries
or peaches)
Place the egg whites in a 5− or 6−quart bowl. Let stand at room
temperature for 30 minutes.
Meanwhile, sift the flour and cocoa powder together 4 times; set
aside. Using an electric mixer, beat the egg whites on high speed
until foamy. Add the cream of tartar and vanilla. Then beat on
medium speed until the egg whites form soft peaks. Add the honey,
1 tablespoon at a time, and continue beating on medium speed until
the egg whites form stiff peaks but are not dry.
Sift 1/4 of the flour mixture over the egg whites and fold in using
a wire whisk or large spatula. Repeat sifting and folding in the
flour 3 more times.
Spoon the batter into an ungreased 10″ tube pan with a removable
bottom. Use a thin knife to cut through the batter to remove any
large air pockets. Bake at 350F for 30 to 35 minutes or until the
cake springs back when lightly touched. Invert the pan onto a wire
rack and let cool for at least 1 1/2 hours. Then remove the cake
from the pan. Slice and serve with the fresh fruit.
Banana Mousse
2 Tbsp lowfat milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in quarters
1 C plain lowfat yogurt
8 slices (1/4 inch each) banana
1. Place milk, sugar, vanilla, and banana in blender.
Process for 15 seconds at high speed until smooth.
2. Pour mixture into small bowl and fold in yogurt. Chill.
3. Spoon into four dessert dishes. Yield: 4 servings
Old-Fashioned Bread Pudding With
Apple-Raisin Sauce
FOR BREAD PUDDING
10 slices whole wheat bread
3 egg whites
11/2 C skim milk
1/4 C white sugar
2 tsp white sugar
1/4 C brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
as needed vegetable oil spray
FOR APPLE-RAISIN SAUCE
11/4 C apple juice
1/2 C apple butter
2 Tbsp molasses
1/2 C raisins
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp orange zest (optional)
To prepare bread pudding:
1. Preheat oven to 350 °F.
2. Spray 8- by 8-inch baking dish with vegetable oil spray. Lay slices of
bread in baking dish in two rows, overlapping like shingles.
3. In medium bowl, beat together egg, egg whites, milk, the 1/4 cup of
white sugar, brown sugar, and vanilla. Pour egg mixture over bread.
4. In small bowl, stir together cinnamon, nutmeg, clove, and the
2 teaspoons of white sugar.
5. Sprinkle spiced sugar mix over bread pudding. Bake pudding for
30–35 minutes, until it has browned on top and is firm to touch.
Serve warm or at room temperature with warm apple-raisin sauce.
To prepare apple-raisin sauce:
1. Stir all ingredients together in medium saucepan.
2. Bring to simmer over low heat. Let simmer for 5 minutes.
Serve warm. Serves 9
Easy Peach Cobbler
1/2 tsp ground cinnamon
1 Tbsp vanilla extract
2 Tbsp cornstarch
1 C peach nectar
1/4 C pineapple juice or peach juice (if desired, use juice reserved
from canned peaches)
2 can (16 oz each) peaches, packed in juice, drained,
(or 13/4 lb fresh) sliced
1 Tbsp tub margarine
1 C dry pancake mix
2/3 C all-purpose flour
1/2 C sugar
2/3 C evaporated skim milk
as needed nonstick cooking spray
1/2 tsp nutmeg
1 Tbsp brown sugar
1. Combine cinnamon, vanilla, cornstarch, peach nectar, and pineapple
or peach juice in saucepan over medium heat. Stir constantly
until mixture thickens and bubbles.
2. Add sliced peaches to mixture.
3. Reduce heat and simmer for 5–10 minutes.
4. In another saucepan, melt margarine and set aside.
5. Lightly spray 8-inch-square glass dish with cooking spray. Pour hot
peach mixture into dish.
6. In another bowl, combine pancake mix, flour, sugar, and melted
margarine. Stir in milk. Quickly spoon this over peach mixture.
7. Combine nutmeg and brown sugar. Sprinkle on top
of batter.
8. Bake at 400 °F for 15–20 minutes or until golden brown.
9. Cool and cut this healthy dessert recipe into 8 pieces.
Mock-Southern Sweet Potato Pie
FOR CRUST
11/4 C flour
1/4 tsp sugar
1/3 C skim milk
2 Tbsp vegetable oil
FOR FILLING
1/4 C white sugar
1/4 C brown sugar
1/2 tsp salt
1/4 tsp nutmeg
3 large eggs, beaten
1/4 C canned evaporated skim milk
1 tsp vanilla extract
3 C sweet potatoes, cooked, mashed
1. Preheat oven to 350 °F.
To prepare crust:
2. Combine flour and sugar in bowl.
3. Add milk and oil to flour mixture.
4. Stir with fork until well mixed. Then form pastry into smooth ball
with your hands.
5. Roll ball between two, 12-inch squares of waxed paper, using short,
brisk strokes, until pastry reaches edge of paper.
6. Peel off top paper and invert crust into 9-inch pie plate.
To prepare filling:
7. Combine sugars, salt, nutmeg, and eggs.
8. Add milk and vanilla. Stir.
9. Add sweet potatoes and mix well.
Putting it together:
10. Pour mixture into pie shell.
11. Bake for 60 minutes or until crust is golden brown.
Cool and cut this ( one of favorite healthy dessert recipes ) into 16 slices for serving.
Healthy Recipes
HEALTHY BREADS and MUFFINS RECIPES
HEALTHY SOUPS and SAUCES RECIPES
I hope you enjoy these Healthy Dessert Recipes!
