Healthy Dessert Recipes
Dark Sweet Cherries with Whipped Cream
Ingredients:
- 1 cup dark sweet cherries (frozen)
-
1 tablespoon whipped cream (if not allergic to milk)
Directions:
Measure out 1 cup of cherries. Let thaw (or microwave 30 seconds). Top with whipped cream.
Nutrition Facts:
Serving Size: Whole recipe; Calories: 118; Fiber: 3g; Protein: 1g.
Apple Crisp
Ingredients:
- 2 cups red apples peeled, cored, and sliced very thin
- 2 tbsp. canola oil
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- ½ tsp. fresh nutmeg, ground
- ¼ cup fruit/nut granola
Directions:
Preheat oven to 350°. In a shallow glass baking dish, begin with a very thin layer of apples; drizzle with 1 tbsp. canola oil and ½ tsp. vanilla. Sprinkle with 1 tsp. cinnamon and ¼ tsp nutmeg. Create another layer the same way. Top with granola and bake 30–40 minutes, until apples are tender and edges are bubbly.
Nutrition Facts:
Serving Size: ¼ recipe; Calories: 127, Fiber: 2g; Protein: 1g.
Carrot Spice Snack Cake
Ingredients:
- ½ cup honey
- 3 tbsp. canola oil
- 2 eggs
- 1 cup spelt flour (or other flour if gluten intolerant)
- ½ tsp. sea salt
- ¾ tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. fresh grated nutmeg
- 2 cups grated carrots
- ¼ cup applesauce (unsweetened)
- ¼ cup chopped walnuts
- 7 oz. unsweetened crushed pineapple
- Cooking spray
Directions:
Preheat oven to 300°. Using a mixer, beat honey, canola oil, and eggs together until well blended. Add flour, salt, baking soda, baking powder, cinnamon, and nutmeg; mix well. Fold in carrots, applesauce, nuts, and pineapple. Add cake mixture to greased 8”x8” pan. Bake 50–60 minutes. Let cool and serve.
Nutrition Facts:
Serving Size: ¼ cake; Calories: 124; Fiber: 2g; Protein: 3g.
Mango Sorbet
Ingredients:
- ¼ cup SweetLIFE™ natural sweetener
- ¾ cup purified water
- 2 ripe mangoes (about ½ pound each)
- Juice of 1 lime
Directions:
Combine SweetLIFE and water in small saucepan and place over low heat. Stir until SweetLIFE dissolves completely and syrup is clear. Remove from heat; cool to room temperature. Peel mango and cut away from the pit. Combine mango, lime juice, and syrup in blender or food processor. Blend until completely smooth, approximately 30 seconds. Cover and refrigerate until cold or overnight. Stir chilled mixture, then freeze in an ice cream freezer. Follow the manufacturer’s instructions.
Nutrition Facts:
Serving Size: 1/8 recipe; Calories: 80; Fiber: 1g; Protein: 0g.
