We’re all about healthy eating, but who really wants to give up desserts completely? No one! Luckily, we have some good news for you. It’s possible to eat a satisfying, delicious sweet dessert without the guilt. Here are 8 delicious, healthy dessert recipes with all the taste and none of the guilt!
Cherries with Ricotta & Toasted Almonds
Ingredients
- 3/4 cup frozen pitted cherries
- 2 tablespoons part-skim ricotta
- 1 tablespoon toasted slivered almonds
Preparation
Heat cherries in the microwave on High until warm, 1 to 2 minutes. Top the cherries with ricotta and almond. That’s it!
Pear and Blueberry Crumble
Ingredients
6 pears, peeled, cored and roughly chopped
2 tbsp fresh lemon juice
2 tbsp brown sugar
juice and zest of an orange
1 tsp ground cinnamon
2 cups frozen/fresh blueberries
for the crumble topping
3 cups Special K Oats & Honey, crushed slightly
100g butter,melted
to serve
Low-fat Greek Yoghurt/Ice cream to serve
Preparation
- Pre-heat the oven to 180°c.
- Cook the pears, lemon juice, brown sugar, orange juice and zest in a saucepan, covered, until the pears are easily pierced with a knife.
- Add the blueberries and cook for another minute. Remove from the heat and spoon into 6 oven-proof ramekins.
- To make the topping, mix the Special K Oats & Honey with the melted butter. Spoon generous amounts of the crumble topping onto the pears & blueberries and place in the oven.
- Allow to bake for 10-15 minutes until the topping is golden brown and crisp.
- Remove from the oven and allow to cool slightly before serving with low-fat vanilla ice cream or Greek yoghurt.
Cinnamon Pear Frozen Yogurt
Ingredients
- 1 (15 ounce) can pear halves
- 2 cups vanilla yogurt
- 1/3 cup stevia
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Preparation
- Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
- Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers’ directions.
Grilled Pineapple with Greek Yogurt and Pistachios
Ingredients
1 pineapple, slicedlengthwiseinto 8 wedges *
1 cup plain Greek yogurt
1 tablespoon honey
2-4 tablespoons milk (of your choice)
3/4 cup roasted pistachios (unsalted), chopped
1 teaspoon vegetable oil
Preparation
- Heat grill (or grill pan) to medium-high heat. Grease grill grates with oil.
- Place pineapple wedges on grill grates, and cook for 3-4 minutes on each side, or until nice grill marks appear.
- While the pineapple is cooking, combine Greek yogurt, honey, and milk until it reaches the consistency you prefer.
- To serve, set 2 pineapple wedes on a plate, and drizzle with the yogurt sauce. Sprinkle with chopped pistachios, and enjoy!
Dark Chocolate Peanut Butter Balls
Ingredients
- 1/2 cup rolled oats (or oat bran or quick oats) (Maybe even flaxmeal or protein powder!) (40g)
- 1/2 cup peanut butter (or other nut butter, or Sunbutter to be allergy-friendly) (115g)
- stevia drops to taste, or 2 tbsp plus 2tsp pure maple syrup, or another sweetener of choice (If using a dry sweetener, you might have to add a little water or oil to make a dough. If using a liquid sweetener—such as maple syrup or agave—don’t add any extra liquid.)
- scant 1/8 tsp salt
- 2 tbsp flour or oat bran, orperhaps protein powder(I used spelt flour, but many others—such as oat or almond or all-purpose flour—will be fine. Not sure about coconut flour.) (15g)
- Dark chocolate chips
Preparation
Combine all ingredients in a cereal bowl, and mix until well-incorporated. (If you store your nut butter in the fridge, you might want to melt it a little so it stirs more easily.) Roll into balls, and try not to eat them all at once. Luckily, this recipe doesn’t make four hundred and fifty four.
Pumpkin Chia Seed Pudding
Ingredients
1/4 cup chia seeds
1 cup almond (or skim) milk
1/4 cup canned pumpkin
1 tablespoon agave syrup
1/2 teaspoon cinnamon
1 pinch nutmeg
Preparation
- Combine all ingredients in a bowl.
- Cover and refrigerate for at least 3 hours, or up to overnight (or even a few days!)
- Scoop it, garnish, and enjoy!
Ginger Mango Cream Pie
Ingredients
- 1 1/2 cups plain granola
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, melted
- 8 ounces Neufchatel cheese, room temperature
- 3/4 cup 2 percent Greek yogurt
- 2 tablespoons honey, plus more for drizzling
- 1 teaspoon grated fresh ginger
- 1 mango, sliced
Preparation
- Heat oven to 375 degrees. Pulse granola and sugar in a food processor until finely chopped. Drizzle butter over granola mixture and pulse to combine. Press mixture into and up sides of a 9-inch pie dish. Bake until golden, about 10 minutes. Transfer to a wire rack and let cool.
- Beat cheese in a mixer until smooth. Add yogurt, honey, and ginger; beat until combined.
- Pour filling into prepared crust and chill in refrigerator until set, at least 6 hours and up to 1 day. Just before serving, arrange mango on top of pie and drizzle with honey.
Coconut Quinoa Pudding
Ingredients
1/2 c quinoa
2 cans coconut milk
1/2 c sugar or stevia
1/4 t salt
1T of cornstarch
1/4 t vanilla
1/2 t coconut extract
pineapple tidbits
sweetened flaked coconut
Preparation
Bring the quinoa, coconut milk to a boil, then stir in the sugar and salt.
Lower to medium and cook, stirring frequently, until the quinoa just starts to bloom. Put about 1T of cornstarch in a measuring cup (or one of the ramekins you’ll be using) and pour in a little of the liquid, stirring to make a slurry. Add that to the pot and continue to cook until the mixture thickens.
Remove from heat and stir in the vanilla and coconut extract. Pour into 4 ramekins and chill to set. As pictured, serve topped with pineapple tidbits and toasted coconut. You can also top with berries, fruit and nuts for a heartier dish!
Ingredients
1/2 c quinoa
1 can coconut milk
1 can milk (the coconut milk can)
1/2 c sugar
1/4 t salt
1T of cornstarch
1/4 t vanilla
1/2 t coconut extract
pineapple tidbits
sweetened flaked coconut
Instructions
Bring the quinoa, coconut milk and milk to a boil, then stir in the sugar and salt.
Lower to medium and cook, stirring frequently, until the quinoa just starts to bloom. Put about 1T of cornstarch in a measuring cup (or one of the ramekins you’ll be using) and pour in a little of the liquid, stirring to make a slurry. Add that to the pot and continue to cook until the mixture thickens.
Remove from heat and stir in the vanilla and coconut extract. Pour into 4 ramekins and chill to set.
To serve, top with pineapple tidbits and toasted coconut.
– See more at: http://www.cuisinart.com/recipes/desserts/4012.html#sthash.aJCpXz5n.dpuf
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