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

Warmed Berries with Honey and Ricotta Cheese

Warmed Berries with Honey and Ricotta Cheese
A Healthy and Comforting Dessert
Prep Time
20 min prep time +2 hr chill time
Number of Servings
6
Ingredients
  • 1 cup raspberries, divided
  • 1 cup blackberries, divided
  • [q:1/2] cup blueberries, divided
  • 5 Tbsp honey, divided
  • 2 tsp vanilla extract, divided
  • 1 tsp lemon juice
  • 1 cup low-fat ricotta cheese
  • 1 cup low-fat cream cheese, at room temperature
Directions
  1. Combine [q:1/2] cup each of the raspberries and blackberries and [q:1/4] cup of the blueberries along with 2 tablespoons of the honey in a saucepan. Gently mash berries with a handheld potato masher or the back of a large spoon. Set heat to medium-low and warm berries for 10 minutes. Remove from heat and stir in 1 teaspoon vanilla and lemon juice.
  2. Using a handheld mixer, whip ricotta cheese, softened cream cheese, remaining 3 tablespoons of honey, and remaining teaspoon of vanilla until mixture is well combined and smooth. Refrigerate cheese, covered, for 2 hours.
  3. Spoon cheese among 6 dessert goblets. Top each portion with warmed berries.
  4. Garnish with remaining raspberries, blackberries, and blueberries. Serve immediately.
Nutrition Info
238 Calories, 9 g Protein, 26 g Carbohydrates, 3 g Fiber, 12 g Total fat (7 g sat), 180 mg Sodium, [nutrition:2] Vitamin B12, Phosphorus, [nutrition:1] Vitamin A, B2 (riboflavin), C, Calcium

Truffle Torte

Truffle Torte
Prep Time
60 minutes
Number of Servings
12
Ingredients
  • 15 oz chocolate (65 to 80 % cocoa), chopped
  • 7 oz unsalted butter, chopped
  • 5 eggs
  • 2 Tbsp water
  • [q:1/2] cup sugar
  • 1 tsp salt
Directions
  1. Preheat oven to 350°. Line bottom of a 9-inch springform pan with parchment paper.
  2. Melt chocolate and butter in a double boiler, stirring occasionally. Pour chocolate-butter mixture into bowl of a stand mixer (or just a large bowl if you’re using a hand mixer).
  3. Add eggs and mix at low speed, scraping bowl as needed, until mixture is completely smooth, 2 to 5 minutes.
  4. Pour water into a small saucepan. Add sugar and salt. Cook over medium-low heat until sugar and salt dissolve (a minute or two), swirling pan to aid in even cooking.
  5. With mixer at low speed, stream melted sugar mixture into chocolate mixture. When all sugar is incorporated, turn mixer up to medium-high speed and mix until batter is smooth and shiny, about 3 minutes.
  6. Scrape batter into springform pan. Bake for 30 to 35 minutes, until edges look set but center still looks shiny. Let cool before serving.
Nutrition Info
388 Calories, 5 g Protein, 25 g Carbohydrates, 4 g Fiber, 30 g Total fat (18 g sat), 182 Sodium, [nutrition:2] Vitamin B12, Iron, Magnesium, Phosphorus, [nutrition:1] Vitamin A, Zinc

Chocolate-Lover's Double-Fudge Cookies

Chocolate-Lover's Double-Fudge Cookies
Prep Time
30 minutes prep time
Number of Servings
makes 26 cookies
Ingredients
  • [q:3/4] cup brown rice flour
  • 6 Tbsp unsweetened natural cocoa powder, sifted
  • 1 tsp baking soda
  • [q:1/2] tsp fine salt
  • 2 tsp ground espresso (optional)
  • [q:1/2] cup + 2 Tbsp pure maple syrup
  • [q:1/4] cup unsweetened applesauce*
  • 1 cup creamy roasted almond butter**
  • [q:1 1/2] tsp vanilla extract
  • [q:3/4] cup dairy-free semisweet chocolate chips
Directions
  1. Preheat oven to 350°. Line 2 sheet pans with parchment paper. (Note: A dark metal pan will cook cookie bottoms better than a light-colored or aluminum pan.)
  2. Add flour, cocoa powder, baking soda, salt, and, if desired, espresso to a large bowl. Whisk very well until thoroughly mixed. Add syrup, applesauce, almond butter, vanilla, and chocolate chips. Stir for a couple of minutes or so until it all comes together into a very sticky, thick batter.
  3. Drop large spoonfuls of batter, about 2 heaping tablespoons worth, onto prepared pans spaced 2 inches apart. Fill a small bowl with water, dampen your fingertips, and press each cookie down to K-inch thick and shape edges together so cookies are round. Dip your fingers in water as needed to finish.
  4. Bake 1 pan at a time for 10 to 12 minutes. At 10 minutes, cookies will have a fudgy, soft center and slightly crisp edge. At 12 minutes, cookies will be much crispier but can dry out more quickly. Remove from oven and cool on pan for 10 minutes.
  5. Transfer cookies carefully to a wire rack to cool completely. It’s important to let them cool or they can fall apart. Because of the applesauce (and no oil) in these cookies, they will soften after a few hours, but they are still delicious. These are best eaten within 24 hours, as they start to dry out by the second day.
Nutrition Info
2 cookies: 248 Calories, 6 g Protein, 29 g Carbohydrates, 4 g Fiber, 14 g Total fat (3 g sat), 145 mg Sodium, [nutrition:3] Vitamin B2 (riboflavin), E, [nutrition:2] Magnesium, Phosphorus, [nutrition:1] Iron, Zinc

Chocolate-Honey-Almond Fondue

Chocolate-Honey-Almond Fondue
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp honey
  • [q:1/3] cup half-and-half
  • 4 oz semisweet chocolate, chopped
  • [q:1/2] tsp vanilla extract
  • [q:1/4] tsp almond extract
Directions
  1. Bring honey and half-and-half to a simmer in a saucepan set over medium heat. Stir until honey is dissolved.
  2. Add chopped chocolate to mixture. Whisk until chocolate is melted.
  3. Remove saucepan from heat. Stir in vanilla and almond extracts.
  4. Pour fondue into a fondue pot or 4 small bowls. Serve with skewers for dipping.
Nutrition Info
Fondue only: 213 Calories, 2 g Protein, 32 g Carbohydrates, 2 g Fiber, 11 g Total fat (6 g sat), 12 mg Sodium, [nutrition:1] Magnesium, Phosphorus

Cherry Chocolate Bread Pudding

Cherry Chocolate Bread Pudding
Prep Time
2 hours prep time
Number of Servings
Serves 12
Ingredients
  • [q:3/4] cup dried tart or sweet cherries
  • [q:3/4] cup apple juice or water
  • 8 slices whole-wheat bread
  • [q:1/4] cup unsweetened Dutch-processed cocoa powder
  • [q:1/2] cup firmly packed brown sugar
  • [q:1/4] tsp salt
  • [q:2 1/2] cups refrigerated plain coconut milk beverage, divided
  • 2 large eggs
  • 3 large egg whites
  • 2 tsp vanilla extract
  • Cooking spray
  • [q:1/4] cup dark chocolate chips, at least 60-63 percent cocoa
  • 2 Tbsp sliced almonds
Directions
  1. Preheat oven to 350°.
  2. In a small bowl, soak cherries in apple juice or water to plump them. Drain well and set aside.
  3. Stack bread slices and using a serrated knife, cut off crust. Cut bread into [q:1/2] inch cubes, making about 7 cups.
  4. In a large mixing bowl, combine cocoa, sugar, and salt. Add [q:1/3] cup of the coconut milk and whisk until smooth. Add remaining coconut milk and whisk to combine well. Add eggs, egg whites, and vanilla and whisk until well combined. Add cubed bread and drained cherries, mixing gently until all bread is moistened. Set mixture aside to soak for 30 to 60 minutes.
  5. Coat a 9-inch square baking dish with cooking spray. Stir mixture again to evenly distribute cherries. Spread mixture in prepared pan. Sprinkle on chocolate chips and almonds.
  6. Bake until a knife inserted in center of pudding comes out clean, 40 to 45 minutes. Cool on rack until just warm. Cut pudding into 12 pieces and serve. Or cool completely, cover, and refrigerate overnight. Serve cold or at room temperature.
Nutrition Info
189 Calories, 5 g Protein, 26 g Carbohydrates, 3 g Fiber, 8 g Total fat (5 g sat), 182 mg Sodium, [nutrition:5] Vitamin B12, [nutrition:3] Vitamin D, [nutrition:1] Calcium, Iron, Magnesium, Phosphorus, Zinc 

Ginger Cut Out Cookies

Ginger Cut Out Cookies
Prep Time
5 minutes, plus 10 minutes bake time
Number of Servings
Makes about 30 cookies
Ingredients
  • [q:1/2] cup Eden Safflower Oil
  • [q:2/3] cup Eden Barley Malt Syrup
  • [q:1/3] cup organic maple syrup
  • [q:1/4] cup hot water
  • 3 cups organic unbleached white flour, sifted
  • 2 tsp baking soda
  • [q:1 1/2] tsp ground ginger
  • [q:1/4] tsp ground cinnamon or allspice
  • [q:1/2] tsp Eden Sea Salt
Directions
  1. Preheat oven to 350°F. Combine oil, barley malt, maple syrup and hot water.
  2. In a separate bowl, combine flour, baking soda, ginger, cinnamon and salt. Mix dry and wet ingredients together. Form the dough into four balls with floured hands. Lightly flour a rolling surface and roll out dough to about [q:1/4] inch thick. 
  3. Lightly oil a cookie sheet.
  4. Cut the dough with cookie cutters and place on the cookie sheet. Repeat until all dough is rolled and cut.
  5. Bake for 10 minutes until the bottom of the cookies are slightly brown.
Nutrition Info
2 cookies: 221 Calories, 4 g Protein, 0 mg Cholesterol, 34 g Carbohydrates, 15 g Total sugars (15 g Added sugars), 1 g Fiber, 8 g Total fat (1 g sat), 175 mg Sodium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Phosphorus

Pecan, Oat, and Dark Chocolate Chunk Cookies

Pecan, Oat, and Dark Chocolate Chunk Cookies
Prep Time
50 minutes
Number of Servings
Makes 10 cookies
Ingredients
  • 2 cups pecans, chopped
  • 1 cup old-fashioned rolled oats
  • [q:3/4] tsp baking powder
  • [q:1/2] ;tsp coarse salt
  • [q:1/2] tsp cornstarch
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/4] cup maple syrup
  • [q:1/2] tsp pure vanilla extract
  • 3 oz dark chocolate, chopped into [q:1/4] inch pieces ([q:1/2] cup)
Directions
  1. Preheat oven to 325°.
  2. Working in 2 batches, process pecans in a food processor until just finely ground (do not overprocess to a paste). Transfer to a bowl, and stir in oats, baking powder, salt, and cornstarch. Make a well in the center, and add oil, maple syrup, and vanilla. Stir to combine (dough will be sticky and a bit crumbly). Fold in chocolate.
  3. Line a baking sheet with parchment paper. Scoop and firmly pack dough using a [q:1/4] cup measuring cup. Transfer dough to baking sheet and then flatten slightly with damp hands until [q:1/2] inch thick. Repeat with remaining dough.
  4. Bake, rotating sheet halfway through, until light golden, about 20 minutes. Transfer baking sheet to a wire rack and let cookies cool completely. (Cookies will crisp as they cool.)
Nutrition Info
1 Cookie: 318 Calories, 5 g Protein, 22 g Carbohydrates, 4 g Fiber, 24 g Total fat (4 g sat), 135 mg Sodium, [nutrition:2] Vitamin B1 (thiamine), Phosphorus, [nutrition:1] Vitamin B2 (riboflavin), Iron, Magnesium, Zinc

Peanut Butter Truffles

Peanut Butter Truffles
Prep Time
10 min prep time + 1 hr chill time
Number of Servings
makes 18
Ingredients
  • 1 cup dry-roasted peanuts
  • [q:3 1/2] oz crunchy peanut butter
  • [q:1/4] cup raw honey or maple syrup
  • 1 Tbsp maple syrup
  • [q:1/2] tsp salt
  • [q:3 1/2] oz raw, dark chocolate, melted and cooled
Directions
  1. Place all ingredients, except melted chocolate, in a food processor or blender and pulse together until everything is combined.
  2. Line a tray with baking paper. Take about 1 tablespoon of mixture at a time and roll it into [q:1/2] inch balls.
  3. Dip each ball into melted chocolate, allowing any excess to drain off. Refrigerate balls until chocolate has set.
  4. Transfer to an airtight container and store in refrigerator or freezer. Truffles will keep for up to 2 weeks in the fridge or a couple of months in the freezer.
Nutrition Info
2 truffles: 253 Calories, 7 g Protein, 17 g Carbohydrates, 3 g Fiber, 18 g Total fat (5 g sat), 115 mg Sodium, [nutrition:2] Vitamin B3 (niacin), [nutrition:1] Vitamin B1 (thiamine), B2 (riboflavin), E, Folate, Iron, Magnesium, Phosphorus, Zinc

Healthy Apple Pie Cookies

Healthy Apple Pie Cookies
Prep Time
55 minutes prep time
Number of Servings
Makes 12 cookies
Ingredients
  1. 1 cup gluten-free old-fashioned oats, not instant
  2. [q:1 1/2] tsp ground cinnamon
  3. [q:1/2] tsp ground allspice
  4. [q:1/4] tsp ground nutmeg
  5. Pinch of fine salt
  6. [q:1 1/2] cups freeze-dried apple pieces
  7. 1 cup whole raw almonds, or your favorite nuts
  8. 6 Tbsp pure maple syrup
  9. 5 Tbsp roasted creamy almond butter
Directions
  1. Add oats, cinnamon, allspice, nutmeg, and salt to a food processor, and pulse a few times to evenly incorporate spices. Add dried apple pieces and almonds, and pulse a few times to break them up into smaller pieces but not into a meal. Add syrup, almond butter, and 2 tablespoons of water, and process until mixture comes together in sticky, thick clumps. You will need to stop and break up mixture and press it back down a few times. It is ready when you can press mixture together and it is no longer dry and crumbly. Place food processor bowl in the fridge for 30 minutes to firm mixture up a bit before rolling it into balls.
  2. Preheat oven to 375°. Line a sheet pan with parchment paper.
  3. Once mixture is chilled, scoop 2 tablespoons of batter at a time into your hands and roll into balls. If dough is still too sticky, chill for another 30 minutes. Place cookies a couple of inches apart on prepared pan. You should yield 12. Press each cookie down to [q:1/2] inch thick.
  4. Bake for 10 to 15 minutes, or until cookies have a nice golden-brown color on top. Bake less for a chewier texture or longer for a more crisp texture.
  5. Cool cookies on pan for 10 minutes, and then transfer to a wire rack to cool completely. They will firm up as they cool. Keep extras sealed in an airtight container or seal-top bag for up to 3 days.
Nutrition Info
Per Cookie: 256 Calories, 6 g Protein, 40 g Carbohydrates, 7 g Fiber, 10 g Total fat (1 g sat), 26 mg Sodium, [nutrition:2] Vitamin B2 (riboflavin), C, E, [nutrition:1] Magnesium, Phosphorus, Potassium

Cheesecake Base

Cheesecake Base
Prep Time
30 minutes
Number of Servings
Serves 8
Ingredients
  • [q:1/3] cup whole almonds, unskinned
  • 1 Tbsp coconut oil
  • 2 tsp cashew nut butter
  • 2 tsp maple syrup
  • [q:1/2] cup oats (gluten-free if needed)
  • [q:2 1/2] Tbsp coconut sugar or dark muscovado (soft brown) sugar
  • [q:1/2] tsp ground cinnamon
  • Pinch sea salt
  • 1 tsp desiccated (dry unsweetened) coconut
Directions
  1. Preheat oven to 400°. Toast almonds on a baking sheet for 5–6 minutes until just browned. Cool. Reduce oven temperature to 350°.
  2. Melt coconut oil. Add cashew nut butter and maple syrup and whisk together to blend well.
  3. Finely grind almonds with oats in a blender. Add coconut sugar, cinnamon, and salt, and blend again. Add wet mixture and blend again until mix comes together. Mix in coconut by hand. Divide mixture equally between your chosen molds or into a parchment paper lined tin and press down. Place molds on a baking sheet and bake for 15 minutes, or until cheesecake is browned around edges. Cool on a wire rack.
Nutrition Info
116 Calories, 3 g Protein, 3 mg Cholesterol, 13 g Carbohydrates, 5 g Total sugars (5 g Added sugars), 2 g Fiber, 6 g Total fat (2 g sat), 57 mg Sodium, [nutrition:1] Vitamin E, Phosphorus
Subscribe to Desserts