Healthy desserts recipes

HealthyDESSERTS

Recipes For Your Daily Life

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1 tablespoon calorie-free sweetener 1 tablespoon cornstarch 1 cup orange juice 1/4 teaspoon vanilla or almond extract 1 1/2 cups sliced fresh strawberries (about 1 pint) 6 spongecake dessert shells (5-ounce package)

Combine sweetener and cornstarch in a small saucepan. Stir in orange juice. Bring to a boil; cook, stirring constantly, 1 minute or until mixture is thickened and bubbly. Remove from heat, and stir in extract. Cool completely.

Combine orange juice mixture and strawberries in a bowl; stir gently. Cover and chill 30 minutes.

To serve, spoon sauce over dessert shells.

Tip: This luscious sauce is also good spooned over no-sugar-added ice cream, angel food cake, or fat-free pound cake.

Ingredients Prepara-on

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Strawberry Shortcakes

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1 2/3 cups chocolate graham cracker crumbs (about 8 1/2 cookie sheets) 7 tablespoons sugar, divided 2 large egg whites, lightly beaten Cooking spray 1 1/4 cups fat-‐free milk 2/3 cup reduced-‐fat crunchy peanut 1/2 teaspoon vanilla 1/2 cup (4 ounces) fat-‐free cream cheese, Y 1 (8-‐ounce) container frozen fat-‐free whipped topping, thawed 3 tablespoons finely chopped salted, dry-‐roasted peanuts 1/4 cup shaved milk chocolate (about 1 ounce)

Combine crumbs, 3 tablespoons sugar, and egg whites; toss with a fork un-l moist. Press into boMom and up sides of a 9-‐inch deep-‐dish pie plate coated with cooking spray. Prick crust with a fork before baking. Bake at 350° for 10 minutes. Remove from oven; cool on a wire rack.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-‐low heat. Cook 2 minutes or un-l sugar dissolves, s-rring constantly; transfer mixture to a bowl. Add peanut buMer and vanilla, s-rring with a whisk un-l combined. Cover and chill 30 minutes.

Place cream cheese in a large bowl, and beat with a mixer at medium speed un-l light and fluffy. Add milk mixture, bea-ng on low speed un-l combined. Fold in whipped topping; pour mixture into prepared piecrust. Freeze, uncovered, 8 hours or overnight or un-l hard. Sprinkle with peanuts and shaved chocolate. Transfer pie to refrigerator 30 minutes before slicing.

Ingredients Preparation


Frozen Peanut BuMer Pie



1 cup plain low-‐fat yogurt 2 (3.5-‐ounce) containers fat-‐free vanilla pudding 2 tablespoons boMled lemon curd (such as Dickinson's) 1/2 teaspoon vanilla extract 2 tablespoons honey Zest of 1 lemon 1 tablespoon fresh lemon juice 3 cups mixed berries (such as blueberries, strawberries, and raspberries) Fresh mint leaves (op-onal)

1. In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.

2. In a medium mixing bowl, s-r the honey, lemon zest, and lemon juice un-l combined. Add the mixed berries, and gently s-r with a rubber spatula to coat them with the honey mixture.

3. Assemble the parfaits in four 8-‐ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.


Vanilla-‐Lemon Berry Parfaits


30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers) 3 ounces bittersweet chocolate, melted 1 tablespoon canola oil FILLING: 3/4 cup sugar 1/4 cup cornstarch 1/4 cup unsweetened cocoa 1/4 teaspoon salt 1 3/4 cups 1% low-fat milk, divided 2 large egg yolks 4 ounces bittersweet chocolate, finely chopped 1 tablespoon white rum 1/2 cup fresh raspberries 10 tablespoon fat-free frozen whipped topping, thawed

1. To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.

2. To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Stir in rum. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.



Chocolate Cake


1/2 cup sugar, divided $ 2 tablespoons cornstarch 1 3/4 cups 1% low-‐fat milk $ 1 large egg 1/2 cup canned unsweetened pumpkin 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1/8 teaspoon ground nutmeg Cooking spray 1/4 cup chopped walnuts Dash of salt 1/4 cup heavy whipping cream

1. Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, s-rring well with a whisk. Gradually add milk mixture to sugar mixture, s-rring constantly, and bring to a boil. Cook for 1 minute, s-rring constantly. Remove from heat.

2. Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, s-rring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or un-l thoroughly heated, s-rring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plas-c wrap. Chill.

3. Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nons-ck skillet; cook over low heat un-l sugar dissolves and is golden (about 3 minutes), s-rring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.



Pumpkin Pie Pudding



Ingredients Prepara-on CAKE: Cooking spray 2 tablespoons all-‐purpose flour 2 cups all-‐purpose flour (about 9 ounces) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulatedu sugar 1/2 cup unsalted buMer, soiened 3 large eggs 1 cup nonfat buMermilk 2 tablespoons finely grated lemon rind 2 tablespoons fresh lemon juice

ICING: 3 cups powdered sugar 1/4 cup unsalted buMer, melted 1 tablespoon lemon rind 1/4 cup fresh lemon juice Lemon rind strips (op-onal)

1. Preheat oven to 350°.

2. To prepare cake, coat 2 (8-‐inch) round cake pans with cooking spray; line boMoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside.

3. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, s-rring with a whisk.

4. Place granulated sugar and 1/2 cup buMer in a large bowl; beat with a mixer at medium speed un-l well blended (about 5 minutes). Add eggs, one at a -me, bea-ng well aier each addi-on. Add flour mixture and nonfat buMermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice.

5. Pour baMer into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 32 minutes or un-l a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers.

Lemon Cake




2 tablespoons uncooked quick-‐cooking tapioca 4 1/2 cups fresh raspberries (about 24 ounces) 3 1/2 cups chopped fresh rhubarb (about 6 stalks) 1 cup packed brown sugar 1/4 cup cornstarch 2 tablespoons crème de cassis (black currant-‐flavored liqueur) 1/8 teaspoon salt 1/2 (15-‐ounce) package refrigerated pie dough (such as Pillsbury) Cooking spray 6 tablespoons all-‐purpose flour 1/4 cup sliced almonds 2 tablespoons brown sugar 2 tablespoons chilled buMer, cut into small pieces 1/4 teaspoon almond extract 1/8 teaspoon salt


2. Place tapioca in a spice or coffee grinder; process un-l finely ground. Combine tapioca, raspberries, and next 5 ingredients (through 1/8 teaspoon salt) in a bowl; toss well. Let raspberry mixture stand 10 minutes; s-r to combine.

3. Roll 1 (9-‐inch) dough por-on into an 11-‐inch circle. Fit dough into a 9-‐inch pie plate coated with cooking spray, draping excess dough over edges. Spoon raspberry mixture and any remaining liquid into dough. Fold edges under; flute. Bake at 350° for 40 minutes.

4. While pie bakes, place flour and remaining ingredients in a food processor; pulse 10 -mes or un-l mixture resembles coarse crumbs.

5. Increase the oven temperature to 375°.

6. Sprinkle topping evenly over pie. Bake at 375° for 15 minutes or un-l topping is golden brown and filling is thick and bubbly. Cool completely on a wire rack.

Raspberry-‐Rhubarb Pie



Ingredients Prepara-on 2 cups granulated sugar 3/4 cup (6 ounces) 1/3-‐less-‐fat cream cheese, soiened 4 large egg yolks 3 cups 2% reduced-‐fat milk 1 cup half-‐and-‐half 3 cups fresh blueberries, coarsely chopped 1/4 cup powdered sugar 1/4 cup water

Combine first 3 ingredients in a large bowl; beat with a mixer at high speed un-l smooth. Combine milk and half-‐and-‐half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, s-rring constantly with a whisk. Return milk mixture to pan. Cook over medium-‐low heat 5 minutes or un-l a thermometer registers 160°, s-rring constantly. Place pan in an ice-‐filled bowl. Cool completely, s-rring occasionally.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or un-l mixture thickens slightly, s-rring frequently. Remove from heat, and cool completely.

S-r blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-‐cream freezer; freeze according to manufacturer's instruc-ons. Spoon ice cream into a freezer-‐safe container; cover and freeze for 1 hour or un-l firm.

Blueberry Cheesecake Ice Cream




1 (2-‐inch) piece vanilla bean, split lengthwise 1 cup plain 2% reduced-‐fat Greek yogurt 5 1/2 tablespoons dark brown sugar, divided 1/8 teaspoon fine sea salt, divided 3 tablespoons bourbon 1/2 teaspoon vanilla extract 4 firm, ripe peaches, halved and piMed

1. Scrape seeds from vanilla bean into a medium bowl. Combine seeds, bean, yogurt, 1 1/2 tablespoons sugar, and a dash of salt. Let stand for 1 hour; discard bean.


3. Combine remaining 1/4 cup sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, s-rring with a whisk. Add peaches; toss gently. Arrange peaches, cut side down, on a parchment-‐lined baking sheet. Reserve sugar mixture. Bake peaches at 350° for 10 minutes. Turn peach halves over; drizzle cavi-es with reserved sugar mixture. Bake an addi-onal 10 minutes or un-l just tender. Serve with yogurt and juices.

Bourbon-‐Glazed Peaches With Yogurt



Ingredients Prepara-on 1 cup sliced ripe banana (about 1 large) 1 cup vanilla low-‐fat yogurt 1/2 cup 1% low-‐fat milk 2 tablespoons whole wheat graham cracker crumbs (about 1/2 cookie sheet) 1 tablespoon nonfat dry milk 1/2 teaspoon vanilla extract 3 ice cubes (about 1/4 cup) Graham cracker crumbs

Arrange banana slices in a single layer on a baking sheet, and freeze un-l firm (about 1 hour).

Place frozen banana and remaining ingredients in a blender. Process un-l smooth. Sprinkle with graham cracker crumbs. Serve immediately.

Note: Freeze and store extra bananas in zip-‐top plas-c bags so you can whip up this smoothie in a flash.

Banana Cream Pie Smoothie


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