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

Simple Sugar-Free Applesauce

Simple Sugar-Free Applesauce
Ingredients
  • 4 apples, peeled, cored and chopped
  • [q:3/4] cup water
  • 1 tsp ground cinnamon
Directions
  1. In a saucepan, combine apples, water, and cinnamon.
  2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
  3. Allow to cool, then mash with a fork or potato masher.
Nutrition Info
97 Calories, 0 g Protein, 0 mg Cholesterol, 26 g Carbohydrates, 19 g Total sugars (0 g Added sugars), 5 g Fiber, 0 g Total fat (0 g sat), 4 mg Sodium, [nutrition:1] Vitamin C

Vegan Black Bean Brownies

Vegan Black Bean Brownies
Number of Servings
9 servings
Ingredients
  • 16 ounces black beans, drained and rinsed
  • 2 ripe bananas
  • [q:1/3] cup agave nectar
  • [q:1/4] cup unsweetened cocoa
  • 1 Tbsp cinnamon
  • 1 tsp vanilla extract
  • [q:1/4] cup oats
Directions
  1. Preheat oven to 350 F.
  2. Grease an 8x8" pan and set aside.
  3. Combine all ingredients, except oats, mix until smooth.
  4. Stir in the oats and pour batter into the pan.
  5. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool.
Nutrition Info
Calories: 67 Fat: 0.7g Carbohydrate: 16.4g (dietary fiber: 3.2g sugars: 6.1g) Protein: 2g Cholesterol: 0g Sodium: 1.2g

Dairy-Free Strawberry Ice Cream

Dairy-Free Strawberry Ice Cream
Ingredients
Directions
  1. Combine all ingredients in a blender and mix until smooth.
  2. Transfer to a 13 by 9 metal baking sheet and place in the freezer
  3. Freeze until firm, stir every [q:1/2] hour
Nutrition Info
112 Calories, 2.9g fat, 16.2g carbohydrates, 1.4g fiber, 11.2g sugar, 9.2g protein, 88.8mg sodium

Homemade French Vanilla Ice Cream

Homemade French Vanilla Ice Cream
Prep Time
Serves 8
Number of Servings
Makes 1 quart
Ingredients
  • 3 eggs
  • 2 cups milk (or half and half)
  • 1 cup sugar
  • 2 cups heavy cream
  • 2 tsp vanilla extract
Directions
  1. In a large saucepan, beat the eggs, milk and sugar until well blended.
  2. Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
  3. Let the mixture cool.
  4. Add the heavy cream and the vanilla.
  5. Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
  6. Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms.
    • It will typically be more like soft-serve when you first make it.
    • If you want firmer ice cream, transfer it to a sealed container and let it freeze for several hours until it hardens.
Nutrition Info
362 Calories, 6 g Protein, 133 mg Cholesterol, 30 g Carbohydrates, 30 g Total sugars (25 g Added sugars), 0 g Fiber, 25 g Total fat (15 g sat), 66 mg Sodium, [nut:3] Vitamin A, [nut:2] Vitamin B2 (riboflavin), Vitamin B12, [nut:1] Vitamin D, Calcium, Phosphorus

Lemon Sorbet

Lemon Sorbet
Ingredients
  • [q:1 3/4] cups water
  • 2 cups sugar
  • 2 cups juice from freshly squeezed lemons
  • 1 Tbsp freshly grated lemon zest
Directions
  1. Ccombine water and sugar in a small saucepan and bring to a boil.
  2. Keep at a boil until sugar dissolves.
  3. Remove from heat, and allow to cool.
  4. Stir in the lemon juice and lemon zest.
  5. Transfer mixture to a 13-inch by 9-inch metal baking pan.
  6. Stir every half hour.
  7. Freeze until firm (about 2 to 3 hours).
Nutrition Info
Calories: 167 Fat: 0 Carbohydrate: 44.2g (Dietary Fiber 0.2g Sugars 41.1g) Protein: 0.2g Cholesterol: 0g Sodium 1.3g

Homemade Whipped Cream

Homemade Whipped Cream
Prep Time
10 minutes
Number of Servings
Serves 8 or more
Ingredients
  • [q:1/2] pint of heavy whipping cream
  • [q:1/2] to 1 tsp vanilla, to taste
  • [q:1/2] Tbsp sugar, to taste
Directions
  1. Mix the ingredients together and beat on high using a hand-held mixer or a KitchenAid mixer with the whisk attachment. It will take several minutes for the liquid cream to transform into stiff peaks.
  2. If you beat the whipping cream until it is too stiff you can add more cream and continue beating.
Nutrition Info
105 calories, 11g fat, 1.4g carbohydrates (Dietary fiber: 0, Sugars: 0.6g) 11.4g sodium, 0.6g protein

Strawberries and Mozzarella with Mint Pesto Drizzle

Strawberries and Mozzarella with Mint Pesto Drizzle
Prep Time
20 minutes
Number of Servings
Serves 6
Ingredients
  • 1 lb strawberries, sliced
  • 1 oz sugar
  • 1 cup extra-virgin olive oil
  • [q:1/2] oz mint leaves
  • [q:1/4] cup almonds, sliced
  • [q:1/4] cup Parmesan cheese
  • 1 clove garlic
  • 1 lb fresh mozzarella cheese, cut into [q:1/2]-inch slices
  • 1 Tbsp balsamic vinegar, divided
  • Mint leaves for garnish
Directions
  1. In a bowl, combine the strawberries and sugar. Cover and set aside.
  2. To create the Mint Pesto Drizzle, combine the olive oil, mint leaves, almonds, Parmesan cheese, and garlic in a food processor. Process until well combined. Set aside.
  3. Divide mozzarella into 6 equal portions. Place 1 portion of mozzarella slices (overlapping) on each of 6 serving plates. Spoon [q:1/2] cup of the sugared strawberries on each plate around and over the cheese. Spoon [q:1/2] teaspoon of the balsamic vinegar and 1 to 2 tablespoons of the Mint Pesto Drizzle over the cheese and strawberries on each plate.
  4. Garnish with mint leaves. Serve.

Hot Cross Buns

Hot Cross Buns
Number of Servings
28 to 36 buns
Ingredients
  • 4 Tbsp sugar
  • 1 tsp salt
  • [q:3/4] tsp cinnamon
  • 3 Tbsp butter, melted
  • 1 cup scalded milk
  • 1 beaten egg
  • 1 Tbsp yeast dissolved in [q:1/4] cup water
  • 4 to [q:4 1/4] cups flour
  • [q:1/2] cup raisins or currants (optional)
Directions
  1. Mix the sugar, salt and cinnamon in a bowl.
  2. Add the butter and the milk and let the mixture cool.
  3. Stir in the beaten egg and the yeast/water mixture.
  4. Add flour until the dough can be easily handled.
  5. Turn the dough on to a lightly floured surface.
  6. Cover it with a mixing bowl and let it rest for ten minutes.
  7. Knead the dough until it is smooth, then place it in a greased bowl.
  8. Cover it and let it rise for [q:1 1/2] hours.
  9. Punch down the dough.
  10. Let it rise for fifteen minutes.
  11. Form the dough into [q:1 3/4]-inch balls.
  12. Place them in a greased pan.
  13. Cover the balls and let them rise for forty minutes.
  14. Bake them at 375 degrees for 12 to 15 minutes until they are light golden brown.
  15. Decorate the buns with an icing cross made with a powdered sugar glaze.

Pumpkin Bread

Pumpkin Bread
Number of Servings
Serves 16
Ingredients
  • 1 cup butter or margarine, softened
  • 3 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • [q:1 1/2] tsp baking soda
  • [q:1 1/2] tsp ground cinnamon
  • [q:1/2] tsp ground cloves
  • [q:1/2] teaspoons ground nutmeg
  • 16 oz ([q:1 1/2] cups) canned or pureed pumpkin
Directions
  1. In a mixing bowl, cream butter and sugar together.
  2. Add eggs
  3. In a separate bowl, combine dry ingredients
  4. Stir into creamed mixture until just combined (don’t over stir!)
  5. Pour into two greased 9-inch loaf pans
  6. Bake at 350 degrees for 1 hour or until inserted knife comes out clean.
Nutrition Info
354 Calories, 5 g Protein, 60 mg Cholesterol, 58 g Carbohydrates, 38 g Total sugars (37 g Added sugars), 2 g Fiber, 12 g Total fat (7 g sat), 200 mg Sodium, [nutrition:3] Vitamin A, [nutrition:2] Phosphorus
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