Healthy Dessert Recipes
CHOCOLATE COCONUT PUDDING
“GUILT-FREE” DESSERT
CHOCOLATE RAISIN NUT BARS
BASIC COFFEE CAKE
DESSERT LASAGNA
RASPBERRY COOKIE DESSERT
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BROWN SUGAR REPLACEMENT
SUGAR AND FAT FREE SWEETENED CONDENSED MILK
POWDERED SUGAR REPLACEMENT
The Recipes
Just because you are eating healthier, there is no reason whatsoever why your menus cannot include a delicious dessert.
CHOCOLATE COCONUT PUDDING
Serves 4. This is one that I love to make. It is very flavorful. Sometimes I substitute black walnut extract for the vanilla and it gives it a nutty flavor. You could top it with some Lite Cool Whip and sprinkle a few slivered almonds on top.
2 cups skim milk
2 tablespoons pure cocoa powder
3 tablespoons Splenda
¼ teaspoon salt
2½ tablespoons cornstarch
2 tablespoons pure vanilla extract
½ cup unsweetened shredded coconut
Scald 1½ cups of the milk in a medium saucepan. Combine the Splenda, cocoa and cornstarch in a small bowl. Blend the remaining ½ cup skim milk into this mixture and whisk until well blended. Stir into the scalded milk. Cook over very low heat, stirring constantly until mixture is thick. Stir in vanilla and coconut. Spoon into 4 individual serving dishes. Refrigerate three to four hours.
“GUILT-FREE” DESSERT
Just because you are eating healthier doesn’t mean you have to be deprived of having some dessert now and then. This one is just "too die for".
2 (8 oz) containers of reduced-fat whipped topping
2 (1oz) packages fat-free sugar-free vanilla instant pudding
1 fat-free pound cake
1 (20 oz) can crushed pineapple, drained
3 large bananas, sliced
1 (20 oz) can sugar-free strawberry or cherry pie filling
1/2 cup slivered almonds
Thaw whipped topping. Prepare pudding following package instructions but using skim milk. Set aside. Slice and cube pound cake. Set aside. Drain crushed pineapple. Slice bananas. Mix all ingredients in large bowl. Refrigerate for at least 3-4 hours before serving.
CHOCOLATE RAISIN NUT BARS
Makes about 10 to 12 bars
1 cup raisins (either dark or golden yellow)
½ cup water
¼ cup margarine
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 cup whole-wheat pastry flour
¼ cup pure cocoa powder
2 large eggs, lightly beaten
¾ cup unsweetened applesauce
2 tablespoons Splenda
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon pure vanilla extract
½ cup chopped walnuts
Pre-heat oven to 350 degrees F.
In a saucepan, cook the raisins in water on medium heat until they soften (about 2 minutes or so). Add margarine, cinnamon and nutmeg. Cook for 3 minutes. Remove from heat. Sift together the whole-wheat pastry flour, cocoa, Splenda, baking soda and baking powder.
Combine with raisin mixture and add eggs, applesauce and vanilla extract. Stir with wooden spoon until well-combined. Fold in chopped walnuts. Spray an 8-inch baking pan with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned.
BASIC COFFEE CAKE
I make this using pint jar of low sugar pineapple apricot preserves. It is sweet and yummy and healthy too. Depending upon the flavor of the preserves or pie filling you decide to use and whether you use regular Splenda or the brown sugar variety, this comes out different every time. It is a very basic coffee cake recipe.
2 cups reduced fat Bisquick
2 cups whole-wheat pastry flour
1½ cups Splenda or Splenda brown sugar
4 large eggs
2 cups skim milk
2 tablespoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup unsalted sunflower seeds
2 cups low sugar preserves or pie filling
Pre-heat oven to 375 degrees F.
Whisk together Bisquick, whole wheat pastry flour, Splenda (or Splenda brown sugar), eggs, skim milk, cinnamon, ginger and ¾ cup of the sunflower seeds. Spray a baking pan with cooking spray. Pour batter into pan. Bake at 375 degrees F for 15 to 20 minutes or toothpick inserted in center comes out clean. Using a spatula, spread preserves or pie filling over top of baked crust. Sprinkle with remain ¼ cup of sunflower seeds. Return to the oven and bake another 5-7 minutes until preserves or pie filling is set. Allow to cool. Cut into squares.
DESSERT LASAGNA
Lasagna doesn’t have to be made with meat, veggies and tomato sauce. This is another healthy dessert that you can be very creative with. Use whatever pie filling you like; apple, cherry; blueberry, pineapple, or what suits your fancy. Serves 12 to 14
1 pound whole-wheat lasagna noodles
2 quarts of your favorite low sugar pie filling
2 cups reduced-fat Ricotta cheese
4 large eggs, lightly beaten
1 teaspoon pure almond extract
¼ cup Splenda
6 tablespoons whole-wheat pastry flour
½ teaspoon cinnamon
3 tablespoons butter or margarine, softened
6 tablespoons brown sugar replacement
¼ cup quick cooking oats
1/8 teaspoon nutmeg
1 cup reduced-fat sour cream or plain yogurt
1/3 cup brown sugar replacement
Pre-heat oven to 350 degrees F.
Prepare lasagna noodles according to package directions; drain. Spray a lasagna pan (9 X 13 X 2-inch) lightly with cooking spray. In a mixing bowl, combine Ricotta cheese, lightly beaten eggs, almond extract and Splenda until well-combined. Spread one
quart of the pie filling on the bottom. Top with half the cooked lasagna noodles. Top with the one-half cheese mixture. Repeat. In a mixing bowl, combine softened butter or margarine, brown sugar replacement, oats and nutmeg until crumbly. Sprinkle crumbly topping over this, patting down gently with your fingertips. Bake uncovered at 350 degrees F for 45-50 minutes or until golden brown. Let stand 15 minutes. In a small bowl, whisk together 1 cup reduced-fat sour cream or yogurt and 1/3 cup brown sugar replacement. Cut into 12 to 14 equal portions. Dollop each piece with an equal portion of the sweetened cheese mixture. This can be served either warm or cold. It is yummy either way.
RASPBERRY COOKIE DESSERT
This is just so yummy. It is best served warm with a scoop of reduced-fat vanilla ice cream or sherbet. You can also let it cool and cut it into small cookie squares. Makes 8 servings
½ cup firmly packed brown sugar replacement
½ cup soft margarine
1 cup whole-wheat pastry flour
1 cup old-fashioned rolled oats
¼ teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
2/3 cup sugar-free raspberry jam or preserves
Pre-heat oven to 325 degrees F.
In a mixer bowl, cream together brown sugar replacement and margarine until mixed. Add in egg and vanilla. Beat until well-mixed. Fold in flour, rolled oats, and baking soda. Mix with a spatula. Spray an 8 X 8-inch Pyrex baking dish with cooking spray. Pat 2 cups of the mixture evenly into the pan. Spread evenly with the jam or preserves. Crumble remaining mixture over the top. Press gently into jam. Bake at 325 degrees F for 30 to 35 minutes or until lightly browned. Mixture will appear quite soft but will firm up somewhat when cooled. .
Variations: Use whatever flavor of sugar-free jam or preserves you like. Pair it with a matching sherbet flavor.
BROWN SUGAR REPLACEMENT
2 cups Splenda, granular
½ cup sugar-free maple syrup
Mix ingredients well. Replaces 1 cup of regular brown sugar to be used when baking or canning. To make more than 2 cups, just multiply ingredients by the number of cups you need. Only make enough for the recipe you need brown sugar for. This has no long-term shelf life.
SUGAR AND FAT FREE SWEETENED CONDENSED MILK
1-1/3 cups non-fat dry milk powder
½ cup water
½ cup Splenda
In glass measuring cup, stir together milk powder and water until it is a paste. Cover and microwave on high for 45 seconds or until hot but not boiling. Stir in Splenda. Cover and store in fridge. Chill at least 2 hours before using. Keeps for 2 weeks and makes 12 oz.
POWDERED SUGAR REPLACEMENT
Yields: 4 cups.
2 cups non-fat dry milk powder
1 cup Splenda
2 cups cornstarch
Combine all ingredients in a food processor or blender. Process until well-blended and powdered. Transfer to an airtight container.
CHOCOLATE COCONUT PUDDING
“GUILT-FREE” DESSERT
CHOCOLATE RAISIN NUT BARS
BASIC COFFEE CAKE
DESSERT LASAGNA
RASPBERRY COOKIE DESSERT
--------------
BROWN SUGAR REPLACEMENT
SUGAR AND FAT FREE SWEETENED CONDENSED MILK
POWDERED SUGAR REPLACEMENT
The Recipes
Just because you are eating healthier, there is no reason whatsoever why your menus cannot include a delicious dessert.
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CHOCOLATE COCONUT PUDDING
Serves 4. This is one that I love to make. It is very flavorful. Sometimes I substitute black walnut extract for the vanilla and it gives it a nutty flavor. You could top it with some Lite Cool Whip and sprinkle a few slivered almonds on top.
2 cups skim milk
2 tablespoons pure cocoa powder
3 tablespoons Splenda
¼ teaspoon salt
2½ tablespoons cornstarch
2 tablespoons pure vanilla extract
½ cup unsweetened shredded coconut
Scald 1½ cups of the milk in a medium saucepan. Combine the Splenda, cocoa and cornstarch in a small bowl. Blend the remaining ½ cup skim milk into this mixture and whisk until well blended. Stir into the scalded milk. Cook over very low heat, stirring constantly until mixture is thick. Stir in vanilla and coconut. Spoon into 4 individual serving dishes. Refrigerate three to four hours.
“GUILT-FREE” DESSERT
Just because you are eating healthier doesn’t mean you have to be deprived of having some dessert now and then. This one is just "too die for".
2 (8 oz) containers of reduced-fat whipped topping
2 (1oz) packages fat-free sugar-free vanilla instant pudding
1 fat-free pound cake
1 (20 oz) can crushed pineapple, drained
3 large bananas, sliced
1 (20 oz) can sugar-free strawberry or cherry pie filling
1/2 cup slivered almonds
Thaw whipped topping. Prepare pudding following package instructions but using skim milk. Set aside. Slice and cube pound cake. Set aside. Drain crushed pineapple. Slice bananas. Mix all ingredients in large bowl. Refrigerate for at least 3-4 hours before serving.
CHOCOLATE RAISIN NUT BARS
Makes about 10 to 12 bars
1 cup raisins (either dark or golden yellow)
½ cup water
¼ cup margarine
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 cup whole-wheat pastry flour
¼ cup pure cocoa powder
2 large eggs, lightly beaten
¾ cup unsweetened applesauce
2 tablespoons Splenda
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon pure vanilla extract
½ cup chopped walnuts
Pre-heat oven to 350 degrees F.
In a saucepan, cook the raisins in water on medium heat until they soften (about 2 minutes or so). Add margarine, cinnamon and nutmeg. Cook for 3 minutes. Remove from heat. Sift together the whole-wheat pastry flour, cocoa, Splenda, baking soda and baking powder.
Combine with raisin mixture and add eggs, applesauce and vanilla extract. Stir with wooden spoon until well-combined. Fold in chopped walnuts. Spray an 8-inch baking pan with cooking spray. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned.
BASIC COFFEE CAKE
I make this using pint jar of low sugar pineapple apricot preserves. It is sweet and yummy and healthy too. Depending upon the flavor of the preserves or pie filling you decide to use and whether you use regular Splenda or the brown sugar variety, this comes out different every time. It is a very basic coffee cake recipe.
2 cups reduced fat Bisquick
2 cups whole-wheat pastry flour
1½ cups Splenda or Splenda brown sugar
4 large eggs
2 cups skim milk
2 tablespoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup unsalted sunflower seeds
2 cups low sugar preserves or pie filling
Pre-heat oven to 375 degrees F.
Whisk together Bisquick, whole wheat pastry flour, Splenda (or Splenda brown sugar), eggs, skim milk, cinnamon, ginger and ¾ cup of the sunflower seeds. Spray a baking pan with cooking spray. Pour batter into pan. Bake at 375 degrees F for 15 to 20 minutes or toothpick inserted in center comes out clean. Using a spatula, spread preserves or pie filling over top of baked crust. Sprinkle with remain ¼ cup of sunflower seeds. Return to the oven and bake another 5-7 minutes until preserves or pie filling is set. Allow to cool. Cut into squares.
DESSERT LASAGNA
Lasagna doesn’t have to be made with meat, veggies and tomato sauce. This is another healthy dessert that you can be very creative with. Use whatever pie filling you like; apple, cherry; blueberry, pineapple, or what suits your fancy. Serves 12 to 14
1 pound whole-wheat lasagna noodles
2 quarts of your favorite low sugar pie filling
2 cups reduced-fat Ricotta cheese
4 large eggs, lightly beaten
1 teaspoon pure almond extract
¼ cup Splenda
6 tablespoons whole-wheat pastry flour
½ teaspoon cinnamon
3 tablespoons butter or margarine, softened
6 tablespoons brown sugar replacement
¼ cup quick cooking oats
1/8 teaspoon nutmeg
1 cup reduced-fat sour cream or plain yogurt
1/3 cup brown sugar replacement
Pre-heat oven to 350 degrees F.
Prepare lasagna noodles according to package directions; drain. Spray a lasagna pan (9 X 13 X 2-inch) lightly with cooking spray. In a mixing bowl, combine Ricotta cheese, lightly beaten eggs, almond extract and Splenda until well-combined. Spread one
quart of the pie filling on the bottom. Top with half the cooked lasagna noodles. Top with the one-half cheese mixture. Repeat. In a mixing bowl, combine softened butter or margarine, brown sugar replacement, oats and nutmeg until crumbly. Sprinkle crumbly topping over this, patting down gently with your fingertips. Bake uncovered at 350 degrees F for 45-50 minutes or until golden brown. Let stand 15 minutes. In a small bowl, whisk together 1 cup reduced-fat sour cream or yogurt and 1/3 cup brown sugar replacement. Cut into 12 to 14 equal portions. Dollop each piece with an equal portion of the sweetened cheese mixture. This can be served either warm or cold. It is yummy either way.
RASPBERRY COOKIE DESSERT
This is just so yummy. It is best served warm with a scoop of reduced-fat vanilla ice cream or sherbet. You can also let it cool and cut it into small cookie squares. Makes 8 servings
½ cup firmly packed brown sugar replacement
½ cup soft margarine
1 cup whole-wheat pastry flour
1 cup old-fashioned rolled oats
¼ teaspoon baking soda
1 large egg
1 teaspoon pure vanilla extract
2/3 cup sugar-free raspberry jam or preserves
Pre-heat oven to 325 degrees F.
In a mixer bowl, cream together brown sugar replacement and margarine until mixed. Add in egg and vanilla. Beat until well-mixed. Fold in flour, rolled oats, and baking soda. Mix with a spatula. Spray an 8 X 8-inch Pyrex baking dish with cooking spray. Pat 2 cups of the mixture evenly into the pan. Spread evenly with the jam or preserves. Crumble remaining mixture over the top. Press gently into jam. Bake at 325 degrees F for 30 to 35 minutes or until lightly browned. Mixture will appear quite soft but will firm up somewhat when cooled. .
Variations: Use whatever flavor of sugar-free jam or preserves you like. Pair it with a matching sherbet flavor.
BROWN SUGAR REPLACEMENT
2 cups Splenda, granular
½ cup sugar-free maple syrup
Mix ingredients well. Replaces 1 cup of regular brown sugar to be used when baking or canning. To make more than 2 cups, just multiply ingredients by the number of cups you need. Only make enough for the recipe you need brown sugar for. This has no long-term shelf life.
SUGAR AND FAT FREE SWEETENED CONDENSED MILK
1-1/3 cups non-fat dry milk powder
½ cup water
½ cup Splenda
In glass measuring cup, stir together milk powder and water until it is a paste. Cover and microwave on high for 45 seconds or until hot but not boiling. Stir in Splenda. Cover and store in fridge. Chill at least 2 hours before using. Keeps for 2 weeks and makes 12 oz.
POWDERED SUGAR REPLACEMENT
Yields: 4 cups.
2 cups non-fat dry milk powder
1 cup Splenda
2 cups cornstarch
Combine all ingredients in a food processor or blender. Process until well-blended and powdered. Transfer to an airtight container.
