Healthy Desserts


 
Low-Fat Pumpkin Bread Pudding

Prep Time: 15 minutes / Cook Time: 2 hours 30 minutes / Servings: 6

Ingredients:
Low-Fat Pumpkin Bread Pudding
  • 6 cups whole grain bread, chopped into 1" cubes (about 6 slices)
  • 1 cup low-fat milk
  • 2 tbsp. unsweetened applesauce
  • 1 1/2 tbsp. Sucralose sweetener (Splenda)
  • 1/4 cup packed, dark brown sugar
  • 1 large egg
  • 1/2 cup egg substitute
  • 1 1/2 tsp. vanilla extract
  • 1/2 tbsp. pumpkin pie spice
  • 1 cup canned, organic, unsweetened pumpkin puree
Optional Toppings:
  • 1 cup vanilla Greek yogurt
  • 1/4 cup crushed almonds
  • 1 tbsp. orange zest

Steps:
  1. In a large mixing bowl, combine milk, applesauce, Splenda and sugar.  Whisk until combined.
  2. In a separate mixing bowl, combine egg, egg substitute and vanilla.  Whisk until eggs are smooth and combined.  Pour the egg mixture into the milk mixtures and stir together.
  3. Add the pumpkin pie spice and canned pumpkin.  Whisk until all ingredients are smooth and combined.
  4. Spread the bread cubes into the bottom of a slow-cooker or crock pot.  Pour the custard mixture over the bread cubes to evenly coat the bread.
  5. Cover the mixture and cook on high for about 2-21/2 hours, until the custard is set all the way through.  Allow the pudding to cool for about 10 minutes before serving.  If you'd like to cook it in the oven instead, spray a glass baking dish with cooking spray, heat the oven to 350 degrees and cook for about 30 minutes or until the custard is set in the center. 
  6. Serve and top with vanilla Greek yogurt, crushed almonds and orange zest.
Vegan Peanut Butter Banana Bread

Prep Time: 10 minutes / Cook Time: 45 minutes / Servings: 6-8

Peanut Butter Banana Bread
Ingredients:
  • 1 1/4 cups sifted flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup natural peanut butter (any other nut butter would work)
  • 1 tsp. vanilla
  • 1/2 cup applesauce
  • 3/4 cup sugar or agave nectar
  • 3 ripe (brown) bananas
  • 1/2 cup walnut pieces


Steps:
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with vegetable oil cooking spray.
  3. In a large mixing bowl, combine the flour, baking soda and salt.  Whisk together and set aside.
  4. In a separate large mixing bowl combine the peanut butter, vanilla, applesauce and sugar.  Mix with a stand mixer or electric mixer on medium for about 1 minute.  Break apart and add the bananas and mix on medium speed for another minute.
  5. Slowly incorporate the dry ingredients while continuing to mix.  When the mixture is smooth, fold in the nuts and stir until combined.
  6. Transfer the mixture to the loaf pan and bake in the oven for about 45-50 minutes, until a toothpick comes out clean when inserted.
  7. Cool in the pan for about 10 minutes, run a butter knife around the edges and transfer to a serving dish.  Slice and serve!



Low-Fat Ginger Pumpkin Flan
Prep Time: 30 minutes (Plus 2 hours 30 minutes cooling time) / Cook Time: 45 minutes / Servings: 6
Low-Fat Ginger Pumpkin Flan
Ingredients:
  • 3/4 cup granulated sugar
  • 1/3 cup water
  • 2 large eggs
  • 4 large egg whites
  • 1/3 cup granulated sugar
  • 1 cup organic pumpkin puree, unseasoned
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 tsp. pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3/4 cup low-fat milk
  • 3/4 cup evaporated skim milk 
Steps:
  1. Preheat oven to 325 degrees.
  2. Heat a large pot of water on medium heat.  When the water comes to a boil, lower heat to low and keep the water warm.
  3. In a small saucepan, combine 3/4 cup sugar with 1/3 cup water. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. (Keep an eye on it so that it does not burn.) Working quickly (caramel will harden quickly) carefully pour about 2 tsp. caramel each into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.
  4. In a mixing bowl, combine eggs, egg whites and 1/3 cup sugar. Stir on low speed with electric mixer until smooth. Add pumpkin puree, ginger, pumpkin pie spice and vanilla. Stir again on low speed until smooth.
  5. In a small saucepan, combine milk and evaporated milk.  Heat on medium heat until hot, stirring occasionally. Reduce heat to low and keep milk warm.
  6. Slowly temper the warm milk mixture into the pumpkin mixture, whisking continuously. Pour custard mixture into prepared ramekins until they're about 3/4 full.
  7. Place a folded kitchen towel into the bottom of a roasting pan. Place ramekins on towel. Add enough of the heated water to the pan to come halfway up the outsides of the ramekins.
  8. Bake flans for40-45 minutes, until the flan is just set. Remove ramekins from water and let cool on wire rack, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours. (The flans will keep, if covered, in the refrigerator for up to 2 days.)
  9. To serve, run a knife around the edge of each flan, place a serving dish upside-down on top of the ramekin, flip over and allow the flan to fall onto the serving dish.
    Coconut Milk Green Tea Ice Cream

    Prep Time: 5 minutes / Chill Time: 30 minutes / Servings: 4
    Coconut Milk Green Tea Ice Cream

    Ingredients:
    • 1 can Coconut Milk (14 oz.), well chilled
    • 1 1/4 cup low-fat milk, well chilled
    • 1 tsp. vanilla extract
    • 1 tbsp. Matcha Green Tea Powder
    • 3/4 cup sugar

    Steps:
    1. Combine all ingredients in a blender and mix on high speed for 30 seconds.  Transfer to an ice cream maker and churn for about 30 minutes until desired softness is achieved.
    2. For firmer ice cream: Transfer to the freezer for one hour before serving.






    Baked Caramel Apples 

    Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 8

    Baked Caramel Apples
    Ingredients:
    • 4 large Braeburn, Gala or Fuji Apples
    • 2 cups crushed granola bars or graham crackers
    • 1/2 cup fat-free caramel syrup
    Steps:
    1. Preheat oven to 400 degrees.
    2. Cut the apples in half  and use a sharp paring knife or a melon-baller to scoop out the seeds and insides.  Leave about 1/4 inch of fruit attached to the skin.
    3. In a large mixing bowl, combine the granola and caramel syrup.  Stir until combined.
    4. Evenly spoon the granola mixture into the apple halves.  Arrange the stuffed apples on a baking sheet or in a muffin tin tray.
    5. Drizzle with more caramel syrup and bake in the oven at 400 degrees for about 20 minutes.  Cover with tin foil if they begin to brown too much.  Allow the apples to cool for about 5 minutes before serving. 



    Grilled Peaches with Sweet Vanilla Drizzle 

    Grilled Peaches with Sweet Vanilla Drizzle

    Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 8

    Ingredients:
    • 4 large peaches (firm)
    • 1 cup powdered sugar
    • 1 tsp. vanilla
    • 1-2 tbsp. of water (white wine optional)
    Steps:
    1. Cut the peaches in half with a large, sharp knife.  Place them face down on a hot grill for 5 minutes.  Turn them over and grill for another 5 minutes until soft.
    2. In a large mixing bowl, combine the powdered sugar, vanilla and water. Whisk until smooth.
    3. Drizzle the sauce lightly over the grilled peaches and serve.



    Skinny Tropical Dessert Nachos
    Skinny Tropical Dessert Nachos

    Prep: 15 minutes / Cook Time: 0 minutes / Servings: 4

    Ingredients:
    • 5 ounces, apple chips
    • 1 cup finely chopped California strawberries
    • 1 mango, finely chopped
    • 2 kiwi fruit, finely chopped
    • 6 ounce(s) of Philadelphia Light or Fat-Free Cream Cheese
    • 3 tbsp. of honey
    • 2 tbsp. of orange juice
    • 2 tbsp. of fresh mint, finely chopped, plus one sprig for garnish
    Steps:
    1. Spread apple chips evenly on a serving dish.
    2. Combine chopped fruit in a large bowl and mix until combined. Spoon evenly over the apple chips.
    3. Combine cream cheese, orange juice and honey in a microwave safe bowl. Microwave on high for 30 seconds. Remove and whisk until all ingredients are combined and smooth (should have the thickness and texture of nacho cheese). Then, spoon cream cheese mixture over nachos. Evenly spread the chopped mint on top and garnish with the final sprig of mint.


    Baked Plantain Chips with Spicy Mango Papaya Sauce

    Baked Plantain Chips with Spicy Mango Papaya Sauce

    A tip for the Plantains:  They always LOOK ripe in the store, like big, browning bananas, but Plantains are best and ripest when they're completely BLACK.  They're much easier to peel, and the fruit inside will still be firm and sweet.

     
    Prep Time: 10 minutes / Cook Time: 20 minutes / Servings: 4
    Baked Plantain Chips

    Ingredients:
    • 1 strawberry papaya, peeled, seeded and chopped
    • 1 mango, peeled, seeded and chopped
    • 4 tbsp. agave nectar
    • 1/2 tsp. cayenne pepper
    • 4 ripe plantains
    • pinch of salt
    • cooking spray

    Steps:
    1. Preheat oven to 400 degrees.
    2. In a blender or food processor, combine the mango, papaya, agave nectar and cayenne pepper.  Blend on high speed until smooth.  Transfer to a serving bowl and set aside.
    3. Peel the plantains and slice them thinly on a bias, creating 1/2" thick chips.
    4. Arrange them on a cookie sheet that's been sprayed with cooking spray.  Spray the chips again on top, sprinkle with salt and place them in the oven at 400 degrees for 10 minutes.  Flip them over with a spatula and cook for another 10 minutes, until golden brown on the edges.  Remove from the heat and allow them to cool for 5 minutes before serving. 


    Thai Coconut Pops

    Prep Time: 10 minutes / Freeze Time: 4 hours / Servings: 4 popsicles
    Thai Coconut Pops

    Ingredients:
    • 1 cup coconut milk
    • 1/4 cup coconut water
    • 1/2 tsp vanilla
    • 2 tbsp shredded coconut
    • 1 tbsp lime juice
    • 4 leaves of fresh mint, finely chopped
    • 4 leaves fresh basil, finely chopped
    Steps:
    1. Add, stir and combine the mint and basil in a small mixing bowl and set aside.
    2. In a large pitcher, add the coconut milk, coconut water, vanilla, lime juice and shredded coconut.  Stir until combined.
    3. Using plastic popsicle molds, add a pinch of the mint and basil leaves to the bottoms of each popsicle mold.  Pour the liquid mixture over the leaves until the molds are about 3/4 full.  Insert the mold tops and place in the freezer for about 4 hours or until the pops are completely frozen.  Carefully remove from the molds and serve immediately.



    Raw Cashew Fudge Brownies

    Prep Time: 20 minutes / Cook Time: 0 minutes / Servings 12-16 brownies
    Raw Cashew
    Fudge Brownies

    Ingredients:
    • 2 cups raw cashew pieces
    • 4 tbsp. raw, organic agave nectar
    • 4 tbsp. cocoa powder
    • 1/4 tsp. pumpkin pie spice
    • pinch of salt 
    Steps:
    1. Place the cashews, cocoa powder, pumpkin pie spice and salt in a food processor or blender.  Pulse on high speed for about 30 seconds to finely crush the cashew pieces and combine all ingredients.
    2. Put the food processor on high speed and slowly stream in the agave nectar.  Mix on high speed for 4-5 minutes until the mixture is thick and smooth (like a thick peanut butter).
    3. Spread the mixture into the bottom of a 9x9 brownie pan and press the mixture evenly with your fingers.  Refrigerate for about 10 minutes to allow the mixture to set.





    Low-Fat Coconut Lime Tiramisu

    Low-Fat Coconut Lime Tiramisu
    Prep Time: 15 minutes / Refrigeration Time: 30 minutes / Servings: 12

    Serving = 1/12 of the recipe
    Ingredients:
    • 24 ladyfinger cookies
    • 2 tbsp. chopped fresh mint, plus a few leaves for garnish
    • 14 ounce(s) of light coconut milk
    • 1 medium lime, juiced and zested
    • 8 ounce(s) of Fat Free Cool Whip
    • 8 ounce(s) of Fat Free Philadelphia Cream Cheese
    • 1/4 cup(s) of finely shredded toasted coconut
    Steps
    1. Pour the coconut milk into a large baking dish.  Add the lime juice and stir until combined.
    2. Soak about 12 of the cookies in the milk mixture for about 10 seconds on each side, until soft.  Arrange them into the bottom of a separate baking dish.
    3. Mix the Cool Whip and Cream Cheese in a large mixing bowl for about 2 minutes with an electric mixer until smooth and creamy. Smooth about 1/2 of the mixture over the cookies evenly.
    4. Soak the other 12 cookies and place them on top of the cream cheese mixture.  Spread the other half of the cream cheese mixture on top of the cookies.
    5. Top with the toasted coconut. Place in the refrigerator for about 30 minutes to allow the tiramisu to set up.
    6. To serve: Top with remaining 2 tbsp. chopped fresh mint leaves and lime zest. Serve immediately.
    Caramel Apple S'mores Shooters

    Caramel Apple S'mores Shooters
    Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4
    Serving = 1 shot glass

    Ingredients:
    • 3 cinnamon graham cracker sheets (12 crackers total)
    • 3 tbsp. caramel syrup
    • 4 tbsp. apple pie filling
    • 4 tbsp. marshmallow creme
    Steps:
    1. Break the graham crackers up into chunks and place in a medium mixing bowl.  Heat the caramel syrup in the microwave for 10-15 seconds and mix into the graham crackers until combined.
    2. Using 4 tall, narrow shot glasses, spoon a bout 1/8 of the graham cracker mixture into the bottom of each of the 4 shot glasses.
    3. Chop the apple pie filling into small pieces.  Spoon 1/4 of the pie filling into each of the shot glasses over the graham cracker mixture.
    4. Spoon the marshmallow creme into a sealable, plastic bag.  Snip of the corner and pipe 1/4 of the marshmallow creme into each of the shot glasses.
    5. Top with the remaining bits of graham cracker mixture. 

    Apple Green Tea Gelato Sandwiches

    Apple Green Tea Gelato Sandwiches

    Serving = 1/2 cup
    Prep Time: 5 minutes / Freeze Time: 2 hours / Servings: 6

    Ingredients:
    • 2 cups whole milk
    • 1 cup low-fat (2%) milk
    • 1/2 cup sugar
    • 1 tbsp. Matcha green tea powder
    • 1 granny smith apple, thinly sliced
    Steps:
    1. Combine all ingredients except for apple in a blender and mix on high speed for about 2 minutes, until sugar dissolves.
    2. Place mixture into ice cream maker and follow manufacturer instructions for completing ice cream or gelato instructions.  Place in the freezer for about 90 minutes after the ice cream maker to help the gelato thicken.
    3. TO MAKE SANDWICHES: Slice two thin pieces of apple and remove the seeds.  Place a small scoop of gelato onto one of the slices and top with another slice.

    Ménage à Trois Sorbet

    Ménage à Trois Sorbet



    Serving = 1/2 cup

    Prep Time: 30 minutes / Cook Time: 5 minutes / Servings: 4

    Ingredients:
    • 1 1/2 cups Ménage à Trois California Red wine
    • 1/2 cup water
    • 3/4 cup sugar
    • 1 bag (4 cups) Trader Joe's Very Cherry Berry Blend
    • 1/2 tbsp. fresh lemon juice
    Helpful Hints:  Costco and Vons have the Ménage à Trois wine for under $10.  
    Steps:
    1. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar.  Stir on medium heat until sugar is dissolved and a simple syrup is created.  Remove from heat and cool in freezer for about 10 minutes.
    2. In a blender or food processor, combine wine, simple syrup, frozen fruit, remaining sugar (1/4 cup), and lemon juice.  Blend on high speed for about 2 minutes until everything is smooth and combined.
    3. Transfer mixture to an ice cream maker and follow manufacturer instructions for sorbet.  If you're not using an ice cream maker, transfer the mixture to a glass 9x7 baking dish, cover, and stir every 30 minutes until the mixture is frozen and sorbet texture is reached (about 2-3 hours).

    Mango Moscato Granita

    Mango Moscato Granita

    This is a light, impressive, elegant end note to a nice pasta or chicken entree.  These would also be great at brunch as a "Frozen Mimosa." Serve them in a cute little wine glass or champagne flute, and you've got eloquent flare and figure friendly fun on a hot summer day.  I'll definitely be serving this as a spotlight for my next gathering!

    Serving = 1/2 cup

    Mango Moscato Granita

    Prep Time: 5 minutes / Freeze Time: 3-4 hours / Servings: 6

    Ingredients:
    • 1 bottle (3 1/2 cups) Risata Moscato d'Asti
    • 3 cups frozen mango chunks
    Steps:
    1. In a blender combine the wine and mango chunks.  Puree on high speed for about one minute until smooth.
    2. Pour contents into a large, glass baking dish and freeze.  Remove from freezer about every 30 minutes and stir mixture from bottom with a fork, creating a rough, chunky, grainy texture.  After about 3 hours, mixture should be completely frozen, chunky and icy...ready to serve!


    Banango Rocket Pops
    Banango Rocket Pops

    Prep Time:  10 minutes / Freeze Time: 4 hours / Servings: 6 rocket pops

    Ingredients:
    • 2 very ripe mangoes, pitted and peeled
    • 2 very ripe bananas, peeled
    • 1/4 cup orange juice
    • 1/4 cup sugar
    Steps:
    1. Combine bananas, mangoes, sugar and orange juice in a blender.  Blend on high speed for 30 seconds, until all ingredients are combined and smooth.
    2. Pour mixture into rocket pop molds.  Mixture should make 6 molds.
    3. Place in the freezer for 4 hours.
    4. To Serve:  Run molds under warm water for 5-10 seconds until plastic mold loosens and pops come out. Serve immediately. 



    Persimmon and Carrot Spice Sorbet

    Prep Time: 5 minutes / Freeze Time: 30 minues / Servings: 4
    Persimmon and Carrot Spice
    Sorbet

    Ingredients
    • 6 large Fuyu persimmons
    • 1/2 cup fresh carrot juice
    • 12 packets Splenda
    • 1/2 tsp. cardamom
    • 1/2 tsp. pumpkin pie spice

    Steps:
    1. Remove the hard center stem from the persimmons and cut them into quarters.  Transfer them to a blender.
    2. Add the carrot juice, splenda, cardamom and pumpkin pie spice.  Blend until combined and smooth, about 1 minute.
    3. Transfer ingredients to an ice cream maker and churn for about 30 minutes.  At its finish, the sorbet will be soft set.  Transfer to a glass bowl, cover and freeze until ready to serve. 
    4. Top with fresh pomegranite seeds and fennel leaves for garnish.



    Pumpkin Persimmon Pudding Bars

    Prep Time: 20 minutes / Cook Time: 45 minutes / Servings 16 bars

    Pumpkin Persimmon Pudding Bars
    Ingredients:
    • 4-5 large Fuyu persimmons
    • 1 cup pumpkin puree
    • 2/3 cup agave nectar
    • 2 cups almond meal
    • 2 cups vanilla rice milk
    • 2 eggs, beaten 
    • 1/4 cup applesauce
    • 1/2 tsp. baking soda
    • 2 tsp. gluten-free baking powder
    • 1 tsp. pumpkin pie spice
    • 1 tsp. cardamom
    • pinch of salt
    • canola or vegetable oil cooking spray
    Steps:

    1. Preheat oven to 350 degrees and spray a 9x13 inch baking pan with cooking spray.
    2. Peel and roughly chop the persimmons.  Place them in a food processor or blender and pulse until a smooth pulp is formed with no chunks.  Transfer the pulp to a large mixing bowl or stand mixer.
    3. Add the pumpkin puree, agave nectar, rice milk, eggs and applesauce. Mix on medium speed for about 30 seconds until smooth.
    4. In a separate mixing bowl combine almond meal, baking soda, baking powder, pumpkin pie spice, cardamom and salt.  Whisk together and slowly add to the wet ingredients while mixing with electric or stand mixer.  
    5. Transfer the mixture to the sprayed baking pan and bake in the oven at 350 degrees for about 45-50 minutes or until the mixture is completely cooked through.  Allow to cool for about 5 minutes before slicing and/or serving.













1 comment:

  1. Great dessert recipes! Just what I've been looking for.

    ReplyDelete