healthy desserts

Cacao (Carob) Mint Cremes

Mint Cremes

coconut

cashews

macadamia nuts

maple syrup

mint leaves

tsp peppermint extract (non-alcohol)

tsp vanilla extract (non-alcohol)

lemon juice

Salt

coconut oil, melted

chocolate maple glaze

Chocolate Maple Glaze

carob powder (originally cacao powder)

coconut oil

These Cinnamon Baked Pears are the best healthy dessert.

Cinnamon Baked Pears

pears

c. butter

cinnamon sugar

c. old-fashioned rolled oats

brown sugar

cinnamon

kosher salt

This was an easy and very satisfying recipe. I didnt use nuts and instead of ice cream we used vanilla greek yogurt. My husband loved this and said the yogurt was much better than ice cream. Definitely making again!

Fabulous dessert! Even my 10 year old, who doesn't like 'fruit' desserts, devoured hers.  Our family of 5 enjoyed it plain, with vanilla ice cream, or with Cool Whip. I look forward to putting a  Costco bag of rapidly ripening  pears to good use again soon!

https://streaming.hearstdigitalstudios.com/manual_upload/5876710cd559306e9fe1f19f/mp4/Baked_Pears_FRONT_FINAL_1484157213_4000_hd_v3.mp4

These healthy individual baked pears will satisfy all your sweet cravings.

Cinnamon Baked Pears are the Healthy Version of Pie!

Adapted from Williams Sonoma Breakfast Cookbook

Egg Soufflé

butter (organic unsalted grass-fed butter recommended)

whole-wheat flour

milk

salt

pepper

eggs (local or organic pastured eggs recommended)

ham (diced)

prosciutto

basil (or other herbs)

Preheat the oven to 400 degrees F. Grease a 9-inch round baking dish.

Separate the eggs by placing the whites in a separate bowl from the yolks. Whisk the egg whites with a mixer on high speed until soft peaks form (pictured) and set aside.

Melt the butter in a small saucepan over medium heat. Once the foam has subsided, whisk in the whole-wheat flour (this is called making a “roux”). Keep whisking until the mixture begins to brown then turn the heat down to low and slowly add the milk while still whisking constantly so lumps do not form. Turn it back up to medium and continue whisking until the milk mixture begins to thicken, about 5 minutes.

Remove the pan from the heat and add 1/8 teaspoon salt and a pinch of pepper. Quickly whisk the egg yolks into the milk mixture without allowing them to cook.

Pour the milk/yolk mixture into the fluffy egg whites and using a rubber spatula carefully fold the two together without crushing the air out of the egg whites. Also add and mix in filling (like ham and/or cheese) if desired. Do not overmix.

Scoop the mixture into the prepared baking dish and bake until lightly brown on top, about 20 – 25 minutes. Serve immediately (otherwise the soufflé will “fall”). Enjoy!

This soft and fluffy shaved ice is healthy and tastes absolutely amazing. It's perfect for hot summer days or if you want a low calories dessert. Serve with fruits and your favorite toppings and you won't get bored of it!

Matcha Shaved Ice Dessert

matcha powder

melon

matcha daifuku

droplets stevia sweetener

Pour 300ml of milk in 2 bowls respectively.

Add in 2-4 drops of sweetener in each bowl based on how sweet you would like it. Mix well.

In one bowl add 1/2 tsp of matcha powder and mix well to create matcha milk

Pour mixtures into two separate molds that come along with the ice maker machine

Freeze overnight or based on the machine instructions.

Prep sweetened frozen milk

Set up shaved ice machine as per instructions on the manual.

Meanwhile chop up the melon into squares or scoop into round shapes. Cut up matcha daifuku and set both aside.

In a medium to large bowl, shave the frozen milk and matcha milk alternatively as you wish until you get a mountain-like shape.

Decorate the bowl with fruits and daifuku around the bowl.

When ready to eat, drizzle a layer of the homemade or store bought condensed milk sauce over the toppings and shaved ice.

Make shaved ice

Deliciously chewy Healthy Greek Yogurt Brownies are secretly packed with protein and naturally gluten free! A decadent, better for you treat!

Healthy Greek Yogurt Brownies

vanilla Greek yogurt

Cup Coconut sugar

Large eggs

Oz Dark chocolate, (divided)

Tbsp Coconut oil

Cup Cocoa powder ((42 grams))

Tbsp Cornstarch ((9 grams))

tsp Baking soda

Heat your oven to 325 degrees and line an 8x8 inch pan with parchment paper.

In a large bowl, whisk together the yogurt, sugar and eggs.

Place 4oz of the chocolate, and the oil, into a small, microwave safe bowl and microwave until smooth and melted, about 1 minute. Whisk into the egg mixture

Whisk in the cocoa powder, cornstarch, soda and salt. Then, roughly chop the remaining chocolate and stir it in.

Spread into the pan and bake until a toothpick inserted in the center comes out clean, about 22-23 minutes. DO NOT OVERBAKE.

Immediately transfer into the fridge (I put them on a cooling pad) for 15 minutes. Then, remove and finish cooling on the counter completely.

Slice and DEVOUR!

This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

Ricotta cheesecake with roasted blueberries

cream cheese, softened

eggs

oranges

ricotta

vanilla bean, split, seeds scraped

blueberries

(75 grams) roasted hazelnuts, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977465262001&=domain=del

5348771529001-5977465262001

Switch up your traditional banana bread recipe for this banana caramel upside-down cake made with plant-based ingredients and a delicious miso glaze.

Vegan Banana Upside-Down Cake with Miso Caramel Glaze

tbsp (20 g) ground flaxseed

tbsp (90 ml) water

(60 ml) Sweet Buttery Miso Caramel

(188 g) all-purpose flour

tsp baking soda 1 tsp lemon zest 1⁄2 tsp salt

(240 ml) plain unsweetened vegan yogurt

(192 g) vegan cane sugar

tsp (10 ml) vanilla extract

1⁄4 cup (60 ml) cold water

(120 ml) reduced-fat unsweetened coconut milk

tbsp (30 ml) mellow white miso

tsp (10 g) vegan butter Pinch of salt

Preheat the oven to 350°F (177°C). 

Line a 9-inch (23-cm) springform pan or baking pan with a parchment round.

Make the Flaxseed Eggs

Whisk together the ground flaxseed and water in a small mixing bowl. 

Set aside for 5 minutes to thicken.

Make Sweet Buttery Miso Caramel

Add the sugar and water to a small saucepan and stir to combine. Turn the heat on medium-low and cook, without stirring, but swirling the pot occasionally, until the mixture is bubbly and has turned a light amber color, about 8 to 10 minutes. Take the pan off the heat and set it aside.

In the meantime, add the coconut milk, miso, butter, and salt to a separate small saucepan. Use a small silicone spatula to break up the miso. Turn the heat on low and whisk to work the miso into the coconut milk and butter, until the mixture is completely smooth and warm.

Whisk the Sauce

Slowly pour the warm coconut milk–miso–butter mixture into the sugar and quickly whisk it together. Be careful; it will bubble up and will be wicked hot. Cover and let cool.

If not using immediately, store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Bring to room temperature before using.

Soak Bananas in Glaze

Pour the Sweet Buttery Miso Caramel into the pan and use an offset spatula or the back of a spoon to spread it in a thin layer as close to the edges as you can. 

Lay the bananas on top of the caramel, with their flat sides facing down and their rounded sides facing up, so when the cake is flipped upside down, the cut side will be facing up. Set aside.

For the Cake

Add the flour, baking soda, zest, and salt to a big mixing bowl. Add the flax eggs, yogurt, sugar, sunflower oil, lemon juice, and vanilla. Mix, using a hand mixer on low, until the batter is smooth.

Pour the batter over the bananas. 

Bake for 60 to 75 minutes

Or until the top is golden brown and a tester comes out clean.

Let the cake sit for at least 30 minutes before serving

Carefully invert the cake onto a serving platter and release the springform pan or tap the top to release the cake. 

Remove the parchment round. 

Cool completely before serving.

Have a sweet craving? Satisfy it with this fruity dessert sweetened with honey.

Honey and lemon curd tart with blueberries

block frozen puff pastry, thawed

Micro coriander, to serve (optional)

(115 grams) honey,

(250 milliliters) coconut oil, melted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

These raw Nutella bars are as delicious as they are healthy, making them the perfect mid-afternoon guilty-free treat.

Raw Nutella bars

(55 grams) almonds

pumpkin seeds (pepitas) sunflower seeds and linseeds

(50 grams) almond meal

desiccated coconut

healthy raw Nutella

(100 grams) hazelnuts

(100 grams) cacao powder

extra virgin coconut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981850743001&=domain=del

5348771529001-5981850743001

Sweetened with bananas, this sugar-free raspberry sorbet is ready in minutes.

Sugar-free raspberry sorbet

(810 grams) frozen raspberries

bananas,

raspberries,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981863323001&=domain=del

5348771529001-5981863323001

This simple, sugar-free stracciatella gelato is full of crunchy nuts and cacao nibs.

Sugar-free vegan stracciatella gelato

(185 milliliters) almond milk

vanilla bean paste

(60 grams) cacao nibs

(50 grams) flaked almonds, toasted

Slow-Baked Honeycrisp Apples

sugar

ginger

coriander

medium Honeycrisp or Fuji apples (about 1 1/4 pounds total)

(1/2 stick) unsalted butter, melted

orange peel

heavy whipping cream

vanilla extract

Bon Appétit

Position rack in center of oven and preheat to 300°F. Butter four 3/4-cup custard cups or ramekins. Line rimmed baking sheet with parchment paper.

Mix sugar, ginger, and coriander in small bowl. Peel apples, halve through stem end, and remove core. Slice apple halves crosswise into 1/8-inch-thick slices. Place thin layer of apple slices in each prepared custard cup, overlapping slices; brush lightly with melted butter. Sprinkle about 1/2 teaspoon sugar mixture over each, then sprinkle very lightly with orange peel. Repeat layering apple slices, brushing with melted butter and sprinkling with sugar mixture and orange peel until all apples, butter, sugar mixture, and peel are used (there will be about 8 or more layers of apples in each custard cup and cups will be very full). Cover tops of cups with plastic wrap, then foil. Using small sharp knife, pierce 4 holes through foil and plastic wrap of each to allow steam to escape. Place cups with apple mixture on prepared baking sheet. Place 1 empty custard cup or ramekin atop each to weigh down.

Bake apple mixture until very soft and reduced in volume by about half (some of melted butter may spill out onto baking sheet), about 2 hours. Remove empty custard cups. Transfer cups with apple mixture to rack and cool at least 20 minutes. DO AHEAD Can be made 1 day ahead. Cover with foil and refrigerate. Rewarm, uncovered, in 300°F oven until just warm, about 15 minutes.

Whisk all ingredients in medium bowl until soft peaks form. Spoon cream atop apple mixture in each cup.

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

Oat and Pistachio Sandies

all-purpose flour

oats

pistachios

baking soda

(2 sticks) unsalted butter, room temperature

Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).

Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)

Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.

DO AHEAD: Keep dough chilled up to 5 days, or freeze up to 1 month.

This lightened up fruit crumble lets the fruit be the star of the dish. Strawberries and apples with a delicious crumble topping makes for the perfect dessert with zero guilt!

Strawberry and Apple Crumble

(about 1-1/2 pounds) strawberries (hulled and quartered)

apple

corn starch

dark brown sugar (divided)

whole wheat flour

baking powder

unsalted butter

Preheat oven to 375F.

Lightly grease a 9 inch pie dish or an 8 x 8 casserole dish with cooking spray.

In a small mixing bowl, combine strawberries, apple, lemon juice, corn starch and 1 tablespoon light brown sugar. Set aside.

In a mixing bowl, whisk together flour, oats, baking powder, cinnamon, salt and remaining brown sugar.

Incorporate butter into flour mixture with fingers until coarse crumbs form.

Press flour mixture into small lumps with hands and sprinkle over strawberries.

Bake for 30 to 35 minutes, or until top is golden brown and fruit is bubbling.

Remove from oven and let stand a few minutes.

Serve warm.

I am biased when it comes to Sattu Peda. I wait for this seasonal delight whole year and relish it to the best of my devour abilities. I can live my life on these Sattu Pedas, seriously. It’s that good. The process involves sugar, ghee and Sattu, along with effort. This is a great treat for kids, packed with nutrition and good fat. The roots of this recipe are deep in our food chronicles.Today this post about Sattu Peda is one of the easiest recipes. Teej special Rajasthani methai which is prepared in the festival of Kajali teej of Rajasthan. 

Top 31 healthy desserts recipes from across the web

The most viewed healthy desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cacao (Carob) Mint Cremes

Cinnamon Baked Pears

Egg Soufflé

Matcha Shaved Ice Dessert

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Vegan Banana Upside-Down Cake with ...

Honey and lemon curd tart with blue...

Raw Nutella bars

Sugar-free raspberry sorbet

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Slow-Baked Honeycrisp Apples

Oat and Pistachio Sandies

Strawberry and Apple Crumble

Sattu Peda

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Top 31 healthy desserts recipes from across the web

The most viewed healthy desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cacao (Carob) Mint Cremes

Cinnamon Baked Pears

Egg Soufflé

Matcha Shaved Ice Dessert

Healthy Greek Yogurt Brownies

Ricotta cheesecake with roasted blu...

Vegan Banana Upside-Down Cake with ...

Honey and lemon curd tart with blue...

Raw Nutella bars

Sugar-free raspberry sorbet

Sugar-free vegan stracciatella gela...

Slow-Baked Honeycrisp Apples

Oat and Pistachio Sandies

Strawberry and Apple Crumble

Sattu Peda

Healthy Dessert Recipes - Banana Oa...

No Bake Greek Yogurt Strawberry Che...

Healthy Protein Powder Cookie Dough

No Bake Healthy Chocolate Chip Blon...

37 Best Low-Calorie Desserts (Easy ...

Healthy Cookie Dough (Paleo, Vegan,...

25 Gluten-free Dairy-free Dessert R...

Healthy Rice Krispie Treats

Chocolate Covered Raspberries

Whole Wheat Donuts (for the Mini Do...

Homemade Oatmeal Creme Pies

Pumpkin Mug Cake

Spelt and almond sticky date puddin...

Healthy Snickers recipe

Chocolate Chia Seed Pudding

Vegan Mango Coconut Mousse

The most viewed healthy desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine