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

Banana Chocolate Chip Snack Cake

Banana Chocolate Chip Snack Cake
Prep Time
45 minutes
Number of Servings
Serves 9
Ingredients
  • 8 inch by 12 inch baking pan
  • Canola oil cooking spray
  • 2 cups cake flour
  • 2 Tbsp low-fat, unsweetened cocoa powder
  • 1 tsp baking soda
  • [q:1/4] tsp salt
  • [q:3/4] cup (2 small) very ripe bananas, mashed
  • [q:3/4] cup Mori-Nu Baking Blend
  • [q:2/3] cup unrefined cane sugar
  • [q:1/4] cup maple syrup
  • 3 Tbsp canola oil
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • [q:1/2] cup chocolate chips
Directions
  1. Position a rack in the center of the oven and preheat to 350 degrees
  2. Coat the baking pan with cooking spray.
  3. Dust the pan evenly with flour and tap out excess flour.
  4. In a medium-sized bowl, sift flour, cocoa powder, baking soda, and salt.
  5. In another bowl, whisk mashed banana, Baking Blend, sugar, maple syrup, canola oil, vinegar, and vanilla.
  6. Make a well in the center of the dry ingredients and add the banana mixture; mix with a spatula lightly just until the dry ingredients are moistened.
  7. Pour the batter into the prepared pan and smooth the top. Sprinkle with chocolate chips. Bake for about 25 minutes, or until a cake tester comes out clean.
Nutrition Info
221 calories, 3.5 g protein, 38 g carbohydrates, 7 g fat, 0 mg cholesterol

Cranberry Eggnog Biscotti

Cranberry Eggnog Biscotti
Number of Servings
Makes 28 biscotti
Ingredients
  • 1 (16.5 ounce) roll refrigerated sugar cookie dough
  • [q:1/3] cup all-purpose flour
  • [q:3/4] cups dried cranberries, coarsely chopped
  • 2 tablespoons grated orange zest
  • [q:3/4] teaspoon ground cinnamon
  • [q:1/2] teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350°F. Lightly spray a cookie sheet with nonstick cooking spray.
  2. Break up the cookie dough into large bowl; let stand for 10–15 minutes to soften.
  3. Add flour, cranberries, orange zest, cinnamon, nutmeg, and vanilla extract to the cookie dough; mix well with your fingers, the paddle attachment of an electric stand mixer, or a wooden spoon.
  4. Divide dough into two equal halves. On the cookie sheet, shape each dough half into a 12 by 2-inch rectangle, [q:3/4] inch high, spacing the dough halves about 3 inches apart. Bake for 26 to 28 minutes or until the logs are deep golden brown and spring back in the center when touched. Remove sheet from oven; keep oven on.
  5. Using two pancake turners, lift logs, one at a time, from the cookie sheet to a cutting board. Using a sharp knife, cut one of the logs into [q:3/4] inch wide slices. Note: for longer biscotti, cut at a deep diagonal; for shorter biscotti, cut log crosswise. Repeat with second log.
  6. Place slices on the same cookie sheet (do not worry about the spacing). Bake slices for 5 minutes; remove from oven and turn over all of the slices. Return cookie sheet to oven and bake for 5 minutes longer.
  7. Remove sheet from oven and immediately transfer biscotti to a wire rack; cool completely.

Low-Fat, Non-Dairy Pumpkin Pie

Low-Fat, Non-Dairy Pumpkin Pie
Prep Time
20 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1 1/2] pkgs Mori-Nu Silken Lite Firm Tofu or Mori-Nu Silken Extra Firm Tofu
  • 2 cups canned or cooked pumpkin
  • [q:2/3] cup honey
  • 1 tsp vanilla
  • 1 Tbsp pumpkin pie spice, or:
    • [q:1 1/2] tsp ground cinnamon
    • [q:3/4] tsp ground ginger
    • [q:1/4] tsp ground nutmeg
    • [q:1/4] tsp ground cloves
  • 1 unbaked 9 inch pastry crust
Directions
  1. Drain tofu and blend in a food processor or blender until smooth. Add remaining ingredients; blend well.
  2. Pour into unbaked pie crust. Bake in preheated 350 degree F oven for about 1 hour. Filling will be soft, but will firm as it chills. Chill and serve.
Nutrition Info
Filling: 122 calories, 4 g protein, 26 g carbohydrates, 1 g total fat, 49 mg sodium, 0 mg cholesterol, 2 g fiber

Apple Almond Tart

Apple Almond Tart
Ingredients

For crust:

  • 2 large egg yolks
  • 2 Tbsp Calvados or brandy
  • [q:1 1/4] cup all purpose flour
  • 2 Tbsp sugar
  • [q:1/4] tsp salt
  • 9 Tbsp chilled unsalted butter, cut into [q:1/2] inch pieces

For filling:

  • [q:1 1/4] cup blanched slivered almonds
  • [q:3/4] cup plus 2 Tbsp sugar
  • 2 large eggs
  • 3 Tbsp Calvados or brandy
  • 1 tsp vanilla extract
  • [q:1/2] tsp almond extract
  • [q:1/4] tsp salt
  • 6 Tbsp unsalted butter, room temperature

Fruit:

  • 3 to 4 tart green apples, peeled, quartered, cored, cut into [q:1/8] inch thick wedges
  • [q:1/4] cup apricot preserves
Directions
  1. Make crust:
    1. Stir egg yolks and Calvados in small bowl to blend. Combine flour, sugar and salt in processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture. Process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.)
    2. Roll out dough on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill for 30 minutes.
  2. Prepare filling:
    1. Combine almonds, [q:3/4] cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
    2. Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
  3. Preheat oven to 400°F. Drain apples; overlap in concentric circles atop filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.
  4. Bake tart 15 minutes. Reduce temperature to 350°F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

Whole-Wheat Cupcakes

Whole-Wheat Cupcakes
Prep Time
15 minutes
Number of Servings
12 cupcakes
Ingredients
  • [q:3/4] cup whole-wheat pastry flour
  • [q:1/2] cup unbleached white flour
  • 2 tsp baking powder
  • [q:1/4] tsp salt
  • [q:1/8] tsp mace
  • [q:1/4] tsp ground allspice
  • 12 Tbsp ([q:1 1/2] stick) unsalted butter
  • 1 cup sugar
  • 2 eggs
  • [q:1/2] cup plus 1 Tbsp milk
Directions
  1. Make sure all ingredients are at room temperature. Preheat oven to 350°. Grease muffin tin or line with paper liners.
  2. Whisk together flours, baking powder, salt, and spices.
  3. Cream butter with sugar until light, about 4 minutes. Beat in eggs one at a time until incorporated, scraping down sides of bowl as needed. Beat in flour mixture until just combined and then add milk.
  4. Spoon batter into prepared tin. Bake for 15 minutes or until tester comes out clean. Remove from pan and cool cupcakes on wire rack.
  5. Top with all-natural glaze, frosting, or powdered sugar.
Nutrition Info
233 Calories, 3 g Protein, 28 g Carbohydrates, 1 g Fiber, 13 g Total fat (8 g sat, 3 g mono, 1 g poly), 114 mg Sodium, Vitamin A, B2 (riboflavin), Selenium

Mother’s Apple Dumplings

Mother’s Apple Dumplings
Number of Servings
Serves 8
Ingredients

  • For the Apples

    • 2 cups packed brown sugar
    • 1 cup unsalted butter, softened
    • 1 tsp ground cinnamon
    • 1 tsp freshly grated nutmeg
    • 8 Gala apples, peeled and cored

  • For the Dough

    • 4 cups all-purpose flour
    • 1 tsp salt
    • [q:1 1/2] cups unsalted butter, cut into 1 inch cubes
    • 2 Tbsp vegetable shortening
    • [q:1/2] cup ice water

  • To Bake

    • 8 pats unsalted butter
    • Cinnamon-sugar, to taste
Directions

  1. Make the Apples

    1. In a small bowl, combine the brown sugar, butter, cinnamon, and nutmeg.
    2. Fill the centers of the apples with the mixture. Set aside.

  2. Make the Dough

    1. Put the flour and salt in a food processor and pulse to combine.
    2. Add the cubed butter and pulse until just incorporated.
    3. Slowly add the ice water through the feed tube and pulse until a ball forms. Do not overwork the dough.
    4. Flatten two disks of dough and wrap in plastic for about 1 hour.
    5. Preheat the oven to 375°F (191°C) (Gas mark 5).
    6. On a pastry cloth, using a floured rolling pin covered with a pastry stocking, roll the dough out into a rough square [q:1/8] inch (3 mm) thick.
    7. Cut into 8 squares and set a filled apple in the center of each square. Bring the corners of the dough up to cover the entire apple and pinch the top to seal. Repeat with the remaining apples and dough.
    8. Place the dumplings on a rimmed baking sheet.

  3. Bake the Dumplings

    1. Dot the tops of the dumplings with butter and sprinkle with cinnamon-sugar.
    2. Bake for 40 to 60 minutes, until the apple is tender when pierced carefully with a fork.
    3. Let cool a bit, then serve warm or at room temperature in individual serving bowls.
Nutrition Info
1,114 Calories, 8 g Protein, 183 mg Cholesterol, 110 g Carbohydrates, 56 g Total sugars (37 g Added sugars), 6 g Fiber, 73 g Total fat (44 g sat), 313 mg Sodium, [nut:5] Vitamin A, [nut:1] Vitamin B6, Vitamin E, Phosphorus

Slow-Roasted Fig Preserves with Lemon

Slow-Roasted Fig Preserves with Lemon
Number of Servings
Makes about 4 half-pint jars
Ingredients
  • 1 small lemon, quartered and thinly sliced, seeds removed
  • 3 pounds ripe figs, stemmed and rinsed, left whole if small, halved if larger
  • [q:1 1/2] cups sugar
Directions
  1. Preheat the oven to 300°F.
  2. Scatter the lemon slices over the bottom of a large roasting pan, then spread the figs in the pan. Sprinkle with the sugar and pour in 1 cup water.
  3. Cover the pan with aluminum foil and roast for 2 hours, then uncover the pan, increase the oven temperature to 400°F, and roast for about [q:1 1/2] hours more, until the figs are dark, the lemon slices are translucent, and the juices are bubbling and have reduced to a dark, somewhat thick syrup.
  4. Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl.
  5. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  6. Spoon the hot figs and lemon slices into the jars, leaving [q:1/4] inch headspace at the top, and pour the syrup from the roasting pan over them, leaving [q:1/4] inch headspace. Use a chopstick to remove air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
  7. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Nutrition Info
68 Calories, 0 g Protein, 0 mg Cholesterol, 18 g Carbohydrates, 16 g Total sugars (9 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nut:1] Vitamin B6

Ambrosia

Ambrosia
Prep Time
20 minutes prep, plus time to chill
Number of Servings
Serves 4
Ingredients
  • 3 navel oranges, peeled and cut into thin slices
  • 4 tsp confectioners’ sugar
  • 9 large strawberries, hulled and sliced
  • 1 kiwifruit, peeled and cut into 7 to 8 slices
  • [q:1/4] cup orange juice
  • 3 to 4 drops vanilla extract
  • [q:1/2] cup canned crushed pineapple, drained
  • 1 Tbsp unsweetened shredded coconut
  • Fresh mint sprigs, for garnish
  • 1 container (6 oz) low-fat or fat-free vanilla yogurt, optional
Directions
  1. In individual clear glass bowls or a serving dish or pie plate, arrange half the orange slices to cover bottom. Place sugar in a small strainer. Sprinkle some lightly over oranges.
  2. Cover orange layer with half the strawberries. Sprinkle sugar. Add another layer of orange, then one of kiwi. Finish with remaining strawberries, sprinkling each layer with some sugar.
  3. Combine orange juice and vanilla in a small container. Drizzle evenly over top layer. Add a layer of pineapple. Top with coconut. Sprinkle on any remaining sugar.
  4. Cover with plastic wrap and refrigerate 2 to 12 hours. Using a turkey baster, remove excess juices from bottom of each dish. Garnish with mint and serve chilled. If desired, pass yogurt as a sauce to drizzle over Ambrosia.
Nutrition Info
152 Calories, 4 g Protein, 36 g Carbohydrates, 7 g Fiber, 1 g Total fat (1 g sat), 30 mg Sodium, Biotin, Vitamin C, Vitamin B2 (riboflavin), Calcium, Copper, Manganese, Phosphorus

Pan Con Chocolate

Pan Con Chocolate
Number of Servings
Serves 4 to 6
Ingredients
  • 8 ounces 64% dark chocolate, coarsely chopped
  • [q:2/3] cup ([q:5 1/4] ounces) heavy whipping cream
  • [q:1/3] cup (1 ounce by weight) powdered cane sugar
  • 3 tablespoons ([q:1 1/2] ounces) delicate extra-virgin olive oil
  • 4 pieces of crusty bread
  • 2 tablespoons orange or blood orange oil for drizzling fleur de sel
Directions
  1. Put the chocolate in a 1-quart vessel, preferably a clear one designed for use with an immersion blender.
  2. Put the cream and sugar in a small saucepan and bring to a boil over medium heat, whisking to dissolve the sugar.
  3. Immediately pour the hot cream over the chocolate. Let it sit 1 minute. Blend the two together with an immersion blender using a stirring motion, going to the bottom of the vessel, until the ganache becomes less shiny and thickens to a pudding-like consistency, 1 to 2 minutes.
  4. Add the olive oil in a steady stream, blending constantly. Pour the ganache into a bowl and let it cool to room temperature. Cover the bowl with plastic wrap without touching the ganache. Keep the ganache in a cool room until it sets, preferably overnight.
  5. To serve, toast bread slices and put them on plates. Scoop balls of ganache and put them next to the toasts. Drizzle both the chocolate and the toast with orange olive oil and sprinkle with fleur de sel.
  6. The ganache will keep in the refrigerator for at least a week. Bring it to room temperature before serving.

Italian Cheesecake

Italian Cheesecake
Ingredients
  • 1 cup graham cracker crumbs
  • [q:1/4] cup finely chopped blanched almonds
  • 3 Tbsp. sugar
  • 2 Tbsp. soy margarine or butter
  • [q:1 1/2] cups Mori-Nu Silken Extra Firm Tofu
  • 8 oz. soy cream cheese
  • [q:3/4] cup soy sour cream
  • 3 large eggs
  • [q:1/3] cup sugar
  • 2 tsp. grated lemon peel
  • fresh fruit for topping (optional)
Directions
  1. Preheat oven to 350 degrees. Grease an 8 inch springform pan with cooking spray.
  2. In a medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended.
  3. Sprinkle mixture over bottom of pan and press evenly over bottom and partially up sides.
  4. In a food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel.
  5. Process until just blended.
  6. Pour filling into prepared pan. Bake at 350 for 20 minutes.
  7. Reduce heat to 325 degrees and bake 20 to 25 minutes more, until cake is almost set in center.
  8. Turn off oven. Leave cake in oven, with door open, 20 minutes.
  9. Let cool completely on wire rack. Cover cake and chill until set, at least 8 hours or overnight.
  10. Serve with fresh fruit topping if desired.
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