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

Watermelon Frozen Pops

Watermelon Frozen Pops
Number of Servings
Serves 8
Ingredients
  • 4 cups fresh watermelon (roughly chopped)
  • Juice of 1 lime 
  • Honey or agave to taste
Directions
  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Pour into pop molds and freeze until hard.
Nutrition Info
Made with 1 Tbsp honey: 20 Calories, 0 g Protein, 0 mg Cholesterol, 5 g Carbohydrates, 4 g Total sugars (2 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 0 mg Sodium, [nutrition:1] Vitamin C

Minted Cucumber Lemonade Frozen Pops

Minted Cucumber Lemonade Frozen Pops
Ingredients
  • 1 cucumber, peeled and diced
  • 2 cups of your favorite lemonade
  • 1 Tbsp fresh mint, chopped
  • 3 to 6 drops of peppermint extract
Directions
  1. Place cucumber (peeled and diced) into blender.
  2. Add lemonade, mint and peppermint extract.
  3. Blend on high until smooth.
  4. Let mixture sit for 5 minutes.
  5. Pour mixture in your favorite ice pop molds.
  6. Place in freezer until solid.
Nutrition Info
26 Calories, 0 g Protein, 0 mg Cholesterol, 7 g Carbohydrates, 5 g Total sugars (2 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C

Pumpkin Tarts

Pumpkin Tarts
Prep Time
Prep: 35, Cook: 25
Number of Servings
8, yields about 2 dozen tarts
Ingredients

Pie Filling

  • 4 cups pumpkin pie filling, unsweetened
  • [q:2 1/2] cups EDENSOY Vanilla
    • or EDENSOY Extra Vanilla
  • [q:1/4] cup EDEN Agar Agar Flakes
  • [q:3/4] cup organic maple syrup
  • [q:1/2] tsp EDEN Sea Salt
  • [q:3/4] tsp ground cinnamon
  • [q:1/8] tsp ground nutmeg
  • [q:1/4] tsp ground allspice
  • 1 tsp pure vanilla extract
  • 2 Tbsp EDEN Kuzu Root Starch, dissolved in [q:1/4] cup Edensoy or water

Tart Shells

Garnish

  • [q:1/2] cup chopped walnuts
    • or pecans
Directions
  1. To prepare the filling, soak agar flakes in EDENSOY for 20 minutes. Pour into a medium size pot, add the maple syrup and bring almost to a boil.
  2. Reduce heat and simmer, stirring frequently, until the agar melts, about 20 minutes.
  3. Turn off the flame, pour EDENSOY mixture into a blender and pulse several seconds to further dissolve the agar. Pour back into the pot.
  4. Add the pumpkin, salt, spices, vanilla and diluted kuzu.
  5. Stir to mix well, bring almost to a boil and remove from the flame. 
  6. To prepare the tart crust, mix all dry ingredients together in a medium bowl.
  7. Pulse the oil and EDENSOY in the blender several seconds or whisk in a bowl to blend thoroughly.
  8. Add the wet ingredients to the dry, mix and form into a ball of dough.
  9. Preheat the oven to 350°.
  10. Pull pieces off the ball and roll the dough into several 1 to [q:1 1/2] inch round balls. Place the balls in the sections of a lightly oiled mini muffin tin or tart pan.
  11. Using a pestle, press the center of a ball of dough and roll from side to side to shape the dough into the sections.
  12. Repeat until all tart shells are shaped. Do not make them too thick or too thin.
  13. Spoon the pumpkin filling into each tart shell.
  14. Garnish with nuts and bake about 25 minutes or until the crust is golden.
  15. Allow to cool so that the filling sets before serving.
Nutrition Info
Per serving: 341 calories, 9g fat (24% calories from fat), 5g protein, 61g carbohydrate, 4g fiber, 0mg cholesterol, 362mg sodium

Quinoa Fruit Pudding

Quinoa Fruit Pudding
Prep Time
Prep: 20 minutes, Cook: 25 minutes
Number of Servings
4
Ingredients
Directions
  1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
  2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
  3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
  4. Add the apples and cook for 2 to 3 minutes.
  5. Turn off the flame and mix in the dried fruit and vanilla.
  6. Cover and let sit for 15 minutes to thicken.
Nutrition Info
Per serving: 360 calories, 5g fat (13% calories from fat), 11g protein, 67g carbohydrate, 13g fiber, 0mg cholesterol, 121mg sodium

Honey Baked Apples

Honey Baked Apples
Number of Servings
4
Ingredients
  • 3 apples, pared and cored
  • 1 tsp lemon juice
  • [q:1/2] cup honey
  • [q:3/4] cup fresh or frozen cranberries*
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup bread crumbs
  • 1 Tbsp butter or margarine, melted
  • 1 tsp ground cinnamon
  • salt
  • ground ginger
  • nutmeg
Directions
  1. Halve 2 apples lengthwise; brush with lemon juice.
  2. Place cut side down in oiled baking dish. Brush with honey.
  3. Bake, covered, at 400°F for 15 minutes.
  4. Chop remaining apple; toss with remaining ingredients.
  5. Remove apples from oven; mound apple mixture on apples.
  6. Bake, uncovered, 10 minutes longer or until topping browns.

Peach Strawberry Pie

Peach Strawberry Pie
Prep Time
Prep: 20 minutes, Cook: 35 minutes
Number of Servings
8
Ingredients

Crust:

Filling:

Directions
  1. Combine dry ingredients for the crust in a medium mixing bowl.
  2. Combine wet ingredients for the crust in a measuring cup.
  3. Place wet ingredients in a blender and pulse several seconds to blend.
  4. Mix wet ingredients with dry and form into a ball of dough.
  5. Divide in half and set aside while the filling is prepared.
  6. To prepare the filling, place all ingredients except the kuzu root starch in a medium saucepan and bring to a boil.
  7. Reduce the heat to medium low and simmer about 10 minutes until the peaches are tender.
  8. Allow to cool several minutes while baking the bottom pie crust.
  9. Preheat the oven to 350°.
  10. Roll out half the dough on a floured surface, place in a 9" pie plate, poke several small holes in the crust with a fork.
  11. Bake for 10 minutes.
  12. Remove, lightly moisten the edges of the bottom crust with water and add pie filling.
  13. Roll out remaining dough and place the top crust on the pie.
  14. Crimp edges with a fork or pinch with fingers to seal top and bottom crust.
  15. Using a fork, poke several shallow holes in the top crust to allow steam to escape during baking.
  16. Bake for for another 20 to 25 minutes until the top crust is golden.
  17. Remove and cool before slicing.
Nutrition Info
Per serving: 267 calories, 10g fat (32% calories from fat), 4g protein, 45g carbohydrate, 6g fiber, 0mg cholesterol, 176mg sodium

Chocolate Coconut Milk Ice Cream

Chocolate Coconut Milk Ice Cream
Ingredients
  • 3 cups unsweetened coconut milk
  • [q:2/3] cup of unsweetened cocoa powder
  • 8 Tbsp honey*
  • Vanilla extract to taste (optional)
Directions
  1. Pour coconut milk in a large mixing bowl.
  2. Add cocoa powder a small amount at a time, whisking until smooth each time.
  3. Add honey and mix well.
  4. Pour mixture in a 13 by 9 metal baking pan.
  5. Freeze until firm, approximately 3 hours. Stir with a fork every [q:1/2] hour until frozen.
Nutrition Info
181 Calories, 19 g Fat, 8.4 g Carbohydrates, 2.4 g Dietary Fiber, 2.3 g Sugar, 3.1 g Protein, 0 mg Cholesterol, 12.6 g Sodium

Strawberry Shortcake with Tofu Whipped Cream

Strawberry Shortcake with Tofu Whipped Cream
Prep Time
Prep: 30 minutes, Cook: 20 minutes
Number of Servings
Serves 6
Ingredients
Directions

  1. Make the Biscuits

    1. Preheat the oven to 350°.
    2. Combine all dry ingredients in a medium mixing bowl.
    3. Combine all wet ingredients in a measuring cup, except the safflower oil, whisk and let rest for 5 minutes until curdled.
    4. Place the liquid ingredients in a blender and pulse several seconds.
    5. Combine the wet and dry ingredients and form into a ball of dough.
    6. Lightly flour flat surface and roll out the ball of dough until about [q:1/2] inch thick.
    7. Using a cookie cutter or a glass cut the dough into round biscuits about 3 inches wide.
    8. Lightly oil a cookie sheet with safflower oil, place the biscuits on and bake for about 15 to 20 minutes, until slightly golden. Do not over bake.

  2. Make Strawberry Sauce

    1. While the biscuits are baking, slice 4 cups of strawberries and place in a small mixing bowl.
    2. Place the remaining 5 cups strawberries in the blender with the maple syrup and pulse several seconds.
    3. Pour the strawberry liquid over the sliced strawberries and refrigerate while you make the tofu whipped cream.

  3. Make Tofu Whipped Cream

    1. Place the tofu, oil, maple syrup, honey, vanilla, lemon juice and salt in a blender and purée until smooth.
    2. Place the water and agar flakes in a small saucepan and bring to a boil.
    3. Reduce the heat to medium low and simmer about 5 minutes or so until the flakes dissolve.
    4. Pour the agar liquid into the blender with the tofu mixture. Blend for 2 to 3 minutes.
    5. Pour into a dish and place in the freezer for about 5 minutes to gel.
    6. Remove, place in the blender again and pulse until smooth and creamy, but stiff like whipped cream.
    7. When the biscuits are done, slice in half or leave whole, ladle strawberry sauce over and add a dollop of tofu whipped cream before serving.
Nutrition Info
423 calories, 20g fat (41% calories from fat), 13g protein, 52g carbohydrate, 7g fiber, 0mg cholesterol, 122mg sodium

Frozen Yogurt Bites

Frozen Yogurt Bites
Prep Time
10 minutes, plus 1 to 2 hours freeze
Number of Servings
12 mini-bites
Ingredients
Directions
  1. Place mini muffin liners into the muffin pan. Scoop about 1 tablespoon of granola into each muffin cup.
  2. Spoon yogurt into mini muffin cups until they are about [q:3/4] full. You will fill approximately six mini muffin cups with each 4 oz cup of yogurt.
  3. Add fresh fruit to the top of each mini yogurt bite.
  4. Freeze yogurt bites for approximately 1 to 3 hours.
Nutrition Info
With 1 pint strawberries: 58 Calories, 2 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 2 g Fiber, 2 g Total fat (0 g sat), 14 mg Sodium, [nut:2] Vitamin C

Blueberry Crisp

Blueberry Crisp
Prep Time
55 minutes
Number of Servings
Serves 6
Ingredients
  • 2 pt blueberries 
  • [q:1 1/2] cups almond flour 
  • 1 cup chopped pecans 
  • [q:1/4] tsp sea salt
  • [q:1/4] cup liquid coconut oil 
  • [q:1/4] cup coconut nectar, honey, or Grade B maple syrup
Directions
  1. Preheat oven to 350°. 
  2. Grease a 9x11-inch baking pan. 
  3. Place blueberries in baking pan. 
  4. In a large bowl, combine almond flour, pecans, salt, coconut oil, and coconut nectar until crumbly. Scatter mixture across blueberries. 
  5. Bake crumble for 45 to 50 minutes or until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with an oven-safe lid.
Nutrition Info
Made with honey: 458 Calories, 9 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 23 g Total sugars (12 g Added sugars), 7 g Fiber, 35 g Total fat (10 g sat), 81 mg Sodium, [nut:2] Phosphorus, [nut:1] Vitamin B1 (thiamine), Vitamin C, Vitamin K
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