Got a dessert craving? Take a look at these healthy options.

Mimosa Cupcakes

Mimosa Cupcakes
Prep Time
1 hour 15 minutes
Number of Servings
Serves 12
Ingredients

  • Cupcakes

    • [q:1 3/4] cups all-purpose flour
    • 1 tsp baking powder
    • [q:1/2] tsp baking soda
    • [q:1/4] tsp sea or Himalayan pink salt
    • [q:1/2] cup butter, softened to room temperature
    • [q:3/4] cup cane sugar
    • 1 Tbsp orange zest
    • [q:1 1/2] teaspoons Simply Organic Pure Madagascar Vanilla Extract
    • 1 Tbsp orange juice
    • 2 eggs, room temperature
    • [q:1/3] cup sour cream, room temperature
    • [q:1/2] cup champagne

  • Frosting

Directions
  1. Preheat oven to 350 degrees. Line a cupcake tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, baking soda and salt.
  3. In a large mixer bowl, combine butter, sugar and orange zest. Beat on medium speed for 2 to 3 minutes, until light and fluffy. Add vanilla and orange juice, then add eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together sour cream and champagne.
  5. Alternate adding flour mixture and champagne mixture to butter mixture in 2 rounds, mixing just until batter comes together.
  6. Divide batter between cupcake tins, filling them about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Let cool completely before frosting.
  7. Make the frosting:
    1. While cupcakes are baking, add champagne to a small saucepan over medium-high heat.
    2. Bring to a boil, then reduce to medium and let simmer for about 7 to 10 minutes, until mixture is reduced to 3 tablespoons.
    3. Remove from heat and let cool completely. (You may refrigerate it to speed this up.)
  8. In a large mixer bowl, beat butter on high for about 2 to 3 minutes until light and fluffy. Add powdered sugar in 3 additions, beating between each addition.
  9. Add 2 tablespoons of the reduced champagne, vanilla extract and orange zest, and continue beating until smooth and creamy. If needed, add remaining 1 tablespoon of champagne.
  10. Frost the cupcakes, then garnish with an orange wedge.
Nutrition Info
377 Calories, 2 g Protein, 89 mg Cholesterol, 37 g Carbohydrates, 34 g Total sugars (33 g Added sugars), 0 g Fiber, 24 g Total fat (14 g sat), 145 mg Sodium, [nut:2] Vitamin A, [nut:1] Phosphorus

Chocolate-Peppermint Cookies

Chocolate-Peppermint Cookies
Prep Time
45 minutes, plus 1 hour chill time
Number of Servings
Makes 24 cookies (serves 24)
Ingredients
  • 2 cups all-purpose flour
  • [q:1/3] cup unsweetened cocoa powder
  • [q:1/2] tsp baking powder
  • [q:1/2] tsp baking soda
  • [q:1/2] tsp salt
  • [q:1/2] cup unsalted butter, at room temperature
  • [q:1 1/3] cup sugar
  • 2 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • [q:3/4] cup chocolate chips
  • [q:1 1/4] cup coarsely chopped peppermint candy canes
Directions
  1. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together room-temperature butter and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time, and vanilla.
  3. With speed on low, add flour mixture, beating until just combined, about 1 minute. Do not overmix.
  4. Gently fold in chocolate chips and chopped candy canes. Place dough in fridge for 1 hour.
  5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
  6. Using a 1-ounce scoop (equal to 2 tablespoons), scoop out 6 balls of dough onto each lined baking sheet. Place balls approximately 3 inches apart. If there’s any exposed candy cane, push back into dough.
  7. Bake for 10 to 12 minutes, until cookies are set in their centers, rotating pans halfway through cooking time. Remove cookies from oven and transfer to cooling racks.
  8. Repeat steps 6 and 7 to make remainder of cookies with the dough.
Nutrition Info
281 Calories, 2 g Protein, 25 mg Cholesterol, 56 g Carbohydrates, 44 g Total sugars (35 g Added sugars), 1 g Fiber, 6 g Total fat (4 g sat), 93 mg Sodium [nut:1] Vitamin A, Phosphorus

Milk Chocolate Yogurt Mousse

Milk Chocolate Yogurt Mousse
Prep Time
20 minutes, plus 3 hours set time
Number of Servings
Serves 6
Ingredients
  • 8 oz good-quality milk chocolate, chopped (do not use chocolate chips)
  • 2 cups plain whole-milk Greek yogurt
  • 1 tsp pure vanilla extract
Directions
  1. Melt chocolate in a double boiler over barely simmering water until chocolate is completely smooth.
  2. Remove from heat and briskly whisk in yogurt. Once a completely smooth texture has been achieved, whisk in vanilla.
  3. Spoon mixture into 6 small glasses or jars.
  4. Refrigerate for 3 hours to set. Store any leftovers, covered, in the refrigerator.
Nutrition Info
287 Calories, 10 g Protein, 22 mg Cholesterol, 26 g Carbohydrates, 23 g Total sugars (20 g Added sugars), 1 g Fiber, 16 g Total fat (10 g sat), 75 mg Sodium, [nut:1] Vitamin B12, Calcium, Phosphorus

Spiced Chocolate Truffles

Spiced Chocolate Truffles
Prep Time
2 hours 30 minutes (30 minutes hands-on)
Number of Servings
Serves 10
Ingredients
Directions
  1. Into a large heat-safe bowl, add chopped chocolate, then set aside.
  2. Into a small saucepan over medium heat, add heavy cream, vanilla, cinnamon, nutmeg and cloves. Heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  3. Pour over chopped chocolate and cover bowl with a clean kitchen towel. Let sit for 2 minutes, then whisk until chocolate is completely melted.
  4. Refrigerate for 2 hours, until chocolate is set.
  5. Using a 1-tablespoon cookie scoop, portion truffles into balls, then roll between your hands. For best results, use food-safe gloves (this will get very messy!). If truffles start to melt, transfer to freezer for 10 minutes to firm up.
  6. Roll truffles in your favorite toppings. Store in refrigerator.
Nutrition Info
Rolled in [q:1/4] cup walnuts: 319 Calories, 3 g Protein, 27 mg Cholesterol, 30 g Carbohydrates, 26 g Total sugars (25 g Added sugars), 3 g Fiber, 24 g Total fat (14 g sat), 12 mg Sodium, [nut:1] Vitamin A, Magnesium, Phosphorus

Pumpkin Pie Thumbprints

Pumpkin Pie Thumbprints
Prep Time
55 minutes, plus 2 hour dough chill time
Number of Servings
30 to 32 cookies
Ingredients

  • Cookie Base

    • [q:2 1/4] cups all-purpose flour
    • [q:1/2] tsp baking powder
    • [q:1/2] tsp salt
    • 2 sticks unsalted butter, at room temperature
    • [q:3/4] cups granulated sugar
    • 1 large egg, at room temperature
    • 1 tsp vanilla extract

  • Pumpkin Pie Filling

    • 1 cup canned pumpkin purée
    • [q:1/4] cup granulated sugar
    • 2 Tbsp plus 2 tsp brown sugar
    • [q:1/2] tsp ground cinnamon
    • [q:1/2] tsp ground ginger
    • [q:1/4] tsp ground nutmeg
    • [q:1/4] tsp salt
    • [q:1/8] tsp ground allspice
Directions

  1. Make Dough

    1. in a small bowl, whisk together flour, baking powder, and the [q:1/2] teaspoon salt. Set aside.
    2. In a large mixing bowl, beat butter and the [q:3/4] cup granulated sugar on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and beat until no dry streaks remain.
    3. Cover bowl with plastic and refrigerate for at least 2 hours. Dough can keep in fridge for up to 1 week.

  2. Make Filling

    1. In a small bowl, combine pumpkin purée, the [q:1/4] cup granulated sugar, the brown sugar, cinnamon, ginger, nutmeg, the [q:1/4] teaspoon salt, and the allspice. Stir until evenly blended.
    2. Keep covered in refrigerator until ready to use.

  3. Prepare Cookies

    1. Preheat oven to 350˚. Line one or more baking sheets with parchment paper.
    2. Scoop 1 tablespoon dough into a ball and place it on prepared baking sheet. Repeat with remaining dough, leaving 2 inches of space between each ball and placing approximately 12 dough balls per sheet.
    3. Use your thumb to create a well in center of each cookie large enough to hold [q:1 1/2] teaspoons pumpkin filling. Spoon [q:1 1/2] teaspoons pumpkin filling into center of each cookie.
    4. Place baking sheets in freezer for 15 minutes; this helps cookies keep their shape while baking.

  4. Bake Cookies

    1. Transfer baking sheets directly to oven. Bake for 12 to 14 minutes, until edges are golden.
    2. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Info
3 cookies: 299 Calories, 3 g Protein, 49 mg Cholesterol, 30 g Carbohydrates, 8 g Total sugars (7 g Added sugars), 1 g Fiber, 19 g Total fat (12 g sat), 164 mg Sodium, [nut:2] Vitamin A

Chocolate Pomegranate Tart

Chocolate Pomegranate Tart
Prep Time
25 minutes, plus 4 hours chill time
Number of Servings
Serves 10
Ingredients

For the Crust

  • 20 chocolate sandwich cookies
  • [q:1/4] cup unsalted butter, melted

For the Filling

Directions
  1. Into a food processor, add chocolate sandwich cookies and melted butter; pulse until fine crumbs form.
  2. Press mixture into bottom and sides of a 9-inch tart pan with a removable bottom. Place in freezer while preparing filling.
  3. In a large heat-safe bowl, add semisweet chocolate, vanilla extract and cinnamon, and set aside.
  4. Into a small saucepan, add powdered sugar, heavy cream and butter. Heat over medium heat until just beginning to simmer (do not let it come to a boil), then remove from heat.
  5. Pour over chocolate-cinnamon mixture, then cover with a clean kitchen towel and let sit for 2 minutes.
  6. Add salt to mixture and whisk until chocolate is completely melted, then pour into crust.
  7. Use a spatula to smooth out filling, then top with pomegranate arils. Refrigerate for about 4 hours until set, then slice and serve. Store remainder in refrigerator.
Nutrition Info
328 Calories, 3 g Protein, 40 mg Cholesterol, 32 g Carbohydrates, 25 g Total sugars (18 g Added sugars), 3 g Fiber, 23 g Total fat (14 g sat), 125 mg Sodium, [nut:1] Vitamin A, Iron, Magnesium, Phosphorus

Raspberry Clafoutis

Raspberry Clafoutis
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 1 tsp unsalted butter
  • 2 cups raspberries, fresh or frozen
  • 3 eggs
  • 1 cup whole milk
  • [q:1/2] cup small-curd cottage cheese
  • [q:1/3] cup sugar
  • [q:1/2] cup flour
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 375°. Grease bottom and sides of a [q:9 1/2]-inch round glass baking dish with butter.
  2. Place raspberries in bottom of greased dish.
  3. Whisk together eggs, milk, cottage cheese, sugar, flour, and vanilla extract in a bowl.
  4. Pour egg mixture over raspberries. Bake until puffed and golden, 40 to 45 minutes.
Nutrition Info
185 Calories, 8 g Protein, 89 mg Cholesterol, 27 g Carbohydrates, 16 g Total sugars (11 g Added sugars), 3 g Fiber, 5 g Total fat (2 g sat), 108 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B12, Vitamin C, Phosphorus

Strawberry Shortcakes

Strawberry Shortcakes
with Maple Whipped Cream
Prep Time
90 minutes
Number of Servings
Serves 6
Ingredients
  • 30 oz strawberries, hulled and quartered (6 cup), divided
  • 6 Tbsp (2 oz) Sucanat, divided
  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp baking powder
  • [q:1/2] tsp salt
  • 8 Tbsp unsalted butter cut into [q:1/2]-inch pieces and chilled
  • 2 Tbsp melted unsalted butter
  • [q:1/2] cup sour cream
  • [q:1/4] cup whole milk
  • 1 large egg
  • 2 cups Maple Whipped Cream
Directions
  1. Using a potato masher, crush 2 cups of the strawberries in a large bowl until coarsely mashed and juicy. Fold in remaining 4 cups of strawberries and [q:1/4] cup of the Sucanat, cover, and let sit, stirring occasionally, for 30 minutes.
  2. Meanwhile, adjust oven rack to uppermiddle position, and heat oven to 375˚. Line a rimmed baking sheet with parchment paper. Grind the remaining 2 tablespoons of Sucanat in a spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, flour, baking powder, and salt in a food processor until combined, about 5 seconds. Scatter the chilled butter pieces over top, and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to a large bowl.
  3. Whisk sour cream, milk, and egg together in a bowl, and then stir into flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.
  4. Using a [q:1/2]-cup dry measuring cup, scoop 6 dough rounds onto a baking sheet. Brush tops evenly with the melted butter. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool on sheet for 10 minutes. (Baked and cooled biscuits can be stored at room temperature for up to 24 hours.)
  5. Split each biscuit in half, and place bottoms on individual serving plates. Spoon portion of fruit over each bottom, and then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.
Nutrition Info
Made with granulated sugar, whole milk, and maple syrup for the whipped cream: 622 Calories, 8 g Protein, 135 mg Cholesterol, 62 g Carbohydrates, 25 g Total sugars (15 g Added sugars), 4 g Fiber, 39 g Total fat (24 g sat), 510 mg Sodium, [nut:5] Vitamin C, Phosphorus, [nut:4] Vitamin A, Folate, [nut:3] Vitamin B1 (thiamine), B2 (riboflavin), [nut:2] Calcium, [nut:1] Vitamin B3 (niacin), B6, B12, E, Iron

Rice Pudding with Acorn Squash and Cinnamon

Rice Pudding with Acorn Squash and Cinnamon
Prep Time
70 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/3] cups uncooked white rice
  • 1 quart plus 1 cup almond milk
  • 4 cups water
  • [q:1/2] cup pure maple syrup
  • 2 Tbsp date sugar*
  • 3 cardamom pods
  • 1 cinnamon stick
  • 1 star anise pod
  • [q:1/2] cup macadamia nuts
  • 3 Tbsp salted butter
  • [q:1/2] ([q:1/2] lb) acorn squash, peeled and cut into [q:1/2]-inch pieces (about [q:1 1/2] cups)
  • 2 Fuji apples (about [q:1 1/4] lb), peeled and cut into [q:1/2]-inch pieces
  • 2 Tbsp fresh lemon juice (from 1 lemon)
  • [q:1/4] tsp kosher salt
Directions
  1. Process rice in a blender for 20 seconds. Combine milk and the 4 cups water in a large saucepan. Bring to a boil over medium-high. Stir in rice, maple syrup, sugar, cardamom pods, cinnamon stick, and star anise. Reduce heat to low, and simmer, stirring constantly, until creamy, 45 minutes to 1 hour. Remove and discard cardamom pods, cinnamon stick, and star anise. Remove from heat.
  2. Preheat oven to 350˚. Pulse macadamia nuts in a blender until roughly chopped, 10 to 12 times. Spread nuts on a parchment paper-lined baking sheet, and bake in preheated oven until fragrant and golden, 8 to 10 minutes.
  3. Melt butter in a large skillet over medium. Add squash, apples, and lemon juice, and cook, stirring constantly, until tender, about 8 to 10 minutes. Sprinkle with salt.
  4. Spoon pudding into 8 bowls. Top with squash-apple mixture and macadamia nuts.
Nutrition Info
338 Calories, 4 g Protein, 55 g Carbohydrates, 3 g Fiber, 13 g Total fat (4 g sat), 223 mg Sodium, [nutrition:3] Calcium, [nutrition:2] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), E, [nutrition:1] Vitamin B6, Magnesium, Phosphorus

Single-Serving Key Lime Pie

Single-Serving Key Lime Pie
Prep Time
30 minutes
Number of Servings
Serves 5
Ingredients
  • [q:1/2] cup raw macadamia nuts
  • [q:1/2] cup raw pecans
  • 1 date, pitted
  • Pinch of sea salt
  • [q:1/2] cup fresh lime juice (either Key limes or regular limes work)
  • 1 medium-sized avocado, peeled, pitted, and cubed
  • 1 Tbsp raw honey or pure maple syrup
  • 2 Tbsp coconut cream
  • [q:1/4] tsp vanilla extract
  • 2 Tbsp coconut butter
  • [q:1/4] tsp spirulina powder (optional)
  • [q:1/2] cup cold heavy cream or coconut cream
  • [q:1/2] tsp vanilla extract
Directions
  1. In a food processor or blender, combine macadamia nuts, pecans, date, and salt. Blend until nuts are finely chopped and have combined with date. Mixture should be crumbly but stick together when you press it together in your hand. Divide mixture equally among five 4-ounce Mason jars, using clean hands or back of a spoon to push it down into a solid crust.
  2. In a clean blender or food processor, combine lime juice, avocado, honey, coconut cream, and vanilla. Blend for 20 to 30 seconds, or until just mixed. Add coconut butter and spirulina powder (if using), and then blend until smooth and fully combined. Divide mixture equally among jars.
  3. Make homemade whipped cream topping: In a large bowl or bowl of a stand mixer, combine heavy cream and vanilla. Use electric hand mixer or stand mixer fitted with whisk attachment to whisk on high speed, about 1 minute, until medium-stiff peaks form. Divide mixture equally among jars.
  4. Seal each jar with a lid and store in fridge for 3 to 4 days. To freeze, store in freezer for up to 3 months. When ready to serve, thaw in fridge until soft.
Nutrition Info
Made with honey and coconut cream: 402 Calories, 4 g Protein, 0 mg Cholesterol, 19 g Carbohydrates, 8 g Total sugars (3 g Added sugars), 6 g Fiber, 37 g Total fat (12 g sat), 241 mg Sodium, [nutrition:2] Vitamin B1 (thiamine), [nutrition:1] Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc
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