Just because you’re trying to eat healthy doesn’t mean you can’t have dessert. You just have to choose carefully. High fat ingredients contain saturated fat and they can cause higher cholesterol levels in the body. Desserts and sweets don’t have the nutritional value that other foods do, but if you stick with healthier recipes and less-frequent, reasonable portions, desserts can fit into your healthy eating plan. Make fruit a part of your dessert menu as much as possible, whether it is the dessert itself or is part of a recipe. Although fruit is high in carbohydrates, it’s also filled with vitamins, minerals and fiber. If you crave something more, try adding fruit to sugar-free gelatin or mixing up a quick fruit salad. You will be amazed at how delicious these healthy dessert recipes taste.
Almond Brown Rice Pudding
- 1/2 cup pitted dates
- 1 cup uncooked brown rice
- 4 cups unsweetened vanilla almond milk
- 1/2 cup raisins
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup toasted, chopped slivered almonds
Place dates in a bowl and pour 1/2 cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup.
Bring rice and almond milk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almond milk, stirring occasionally, about 45 minutes.
Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into the cooked rice and serve warm or cold.
Pumpkin-Peanut Butter Cookies
Makes 3 1/2 dozen cookies
- 1 cup unsalted dry roasted peanuts
- 1/2 cup rolled oats
- 1/2 cup unsweetened cocoa powder
- Pinch of fine sea salt
- 3/4 cup pumpkin purée (not pumpkin pie mix)
- 1/2 cup natural creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1 cup finely chopped pitted dates (6 ounces whole dates)
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
Combine peanuts and oats in the bowl of a food processor. Pulse about 25 times to create a coarse meal. Add cocoa and salt and pulse a few more times to combine.
Put pumpkin purée and peanut butter in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until the peanut butter and pumpkin are incorporated, scraping down the sides of the bowl as necessary, about 2 minutes.
Add vanilla and dates and mix until combined, about 1 minute. On low-speed, slowly add the dry ingredients to the peanut butter mixture. Mix until completely combined, forming a dense dough.
Scoop up tablespoons of dough and roll them into balls. Arrange on the prepared baking sheets about 1 inch apart. Press down on the balls with the back of a fork first in one direction and then in the other to form a checkerboard design on each cookie.
Bake until the cookies are firm and dried, about 12 minutes. Cool cookies on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Place cooled cookies in an airtight container and store at room temperature up to 4 days or refrigerate up to 1 week.
- 1/2 cup vegetable oil, divided, plus more for the pan
- 3 cups grated carrots, divided
- 1 3/4 cups almond flour, divided
- 1 1/4 cups all-purpose flour, divided
- 1 cup light brown sugar, divided
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup light sour cream
- 1 teaspoon pure vanilla extract
- 3 eggs
Preheat the oven to 350°F. Oil an 8 x 8-inch baking pan and line the bottom with parchment paper.
In a medium bowl, make the crumb topping by combining 1 cup carrots, 1/4 cup almond flour, 1/4 cup all-purpose flour, 1/4 cup sugar and 1 tablespoon oil; set aside.
In a large bowl, whisk together remaining 1 1/2 cups almond flour and the 1 cup all-purpose flour, baking powder, baking soda and salt.
In a second large bowl, whisk together sour cream, vanilla, eggs, remaining 3/4 cup sugar and remaining oil. Add flour mixture to the large bowl and whisk again until incorporated; fold in the remaining 2 cups carrots.
Transfer to the prepared pan and scatter crumb topping over the top. Bake until the cake springs back in the middle when pressed, and is deep golden brown, 50 to 60 minutes.
Set aside to let cool until warm, then remove from the pan and transfer to a plate, discarding the parchment paper. Cut into squares or wedges and serve.
Sweet Potato Apple Pie
- 1 1/2 pounds sweet potatoes (about 2 medium)
- 1 (9 to 9 1/2-inch) unbaked pie shell
- 3/4 cup milk
- 1/2 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 3 eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine sea salt
- 1 Granny Smith apple, peeled, cored and cut into thin slices
Preheat the oven to 400°F. Prick sweet potatoes with a fork and place them on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool.
Line pastry shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes.
Reduce the oven temperature to 350°F.
Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/4 cups purée to a large bowl. Add milk, sugar, flour, eggs, cinnamon, ginger, nutmeg and salt and whisk until combined and smooth.
Layer apple slices in concentric circles in the bottom of the cooled crust. Pour sweet potato filling into the crust over the apples. Bake about 50 minutes or until just set in the center of the pie.
Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.
- 1/2 cup regular rolled oats
- 2 tablespoons whole wheat pastry flour
- 3 tablespoons packed brown sugar, divided
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter, cut into small pieces
- 3 medium pears, cored and cut into thin wedges
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- Frozen vanilla yogurt
Preheat the oven to 350 degrees F.
In a medium bowl combine oats, flour, 2 tablespoons brown sugar and cinnamon. Mix with a fork until combined. Add the butter and work it in with your fingers, a fork or a pastry blender until the mixture begins to form clumps.
In a large bowl toss the pears with the water, lemon juice and remaining 1 tablespoon brown sugar. Transfer pear mixture to a 9-inch pie plate. Sprinkle the oat mixture evenly over the pears.
Bake for 40 to 45 minutes or until the topping is golden and the pears are tender. If desired, serve warm with frozen yogurt.
To make individual servings, prepare as above, except divide the pear mixture among six 6-ounce custard cups or ramekins. Sprinkle with oat mixture and bake about 35 minutes or until the pears are tender. Serve as above.