Easy Guilt-Free Healthy Dessert Recipes
You don't need to give up desserts to eat healthier, they can be guilt-free and healthy too! Below are recipes for easy to make delicious desserts that you can eat without feeling guilty. Please feel free to add your own dessert ideas and recipes in the feedback area at the bottom of the page.
Easy Cinnamon Apple Rings
3 tablespoons butter
2 tablespoons lemon juice
2 tablespoons honey
1/4 teaspoon cinnamon
4 medium cooking apples, unpeeled, cored, and cut into half rings/slices
Place the butter in a 12 x 8-in baking dish.
Microwave on HIGH for 50 seconds or until butter melts.
Stir in the lemon juice, honey and cinnamon with the melted butter.
Place apple slices in the butter mixture, turning to coat both sides.
Cover with heavy-duty plastic wrap.
Microwave at HIGH for 4-6 mins, or until apples are tender, give the dish a half-turn after 2 minutes.
Let stand for 2 mins before serving.
Servings: 4 -6
2 tablespoons lemon juice
2 tablespoons honey
1/4 teaspoon cinnamon
4 medium cooking apples, unpeeled, cored, and cut into half rings/slices
Place the butter in a 12 x 8-in baking dish.
Microwave on HIGH for 50 seconds or until butter melts.
Stir in the lemon juice, honey and cinnamon with the melted butter.
Place apple slices in the butter mixture, turning to coat both sides.
Cover with heavy-duty plastic wrap.
Microwave at HIGH for 4-6 mins, or until apples are tender, give the dish a half-turn after 2 minutes.
Let stand for 2 mins before serving.
Servings: 4 -6
Pears With Blackberries
2 medium pears
1/2 cup (4 ounces) blackberries
Juice of 1 lemon
No-calorie powdered sweetener (aspartame, etc.)
1. Preheat the oven to 275°F.
2. Peel and slice pears. Pour the lemon juice over the fruits and place in 4 baking dishes. Evenly distribute the blackberries over the fruit and bake in the oven for about 10 minutes. Add the sweetener and serve warm.
Servings: 4
1/2 cup (4 ounces) blackberries
Juice of 1 lemon
No-calorie powdered sweetener (aspartame, etc.)
1. Preheat the oven to 275°F.
2. Peel and slice pears. Pour the lemon juice over the fruits and place in 4 baking dishes. Evenly distribute the blackberries over the fruit and bake in the oven for about 10 minutes. Add the sweetener and serve warm.
Servings: 4
Orange Raspberry Whip
1/4 cup light cream cheese
1/4 cup artificial sweetener
1/4 cup raspberry, strawberry, or orange low-fat yogurt
1 cup frozen raspberries
11-ounce can mandarin orange segments in light syrup, drained
1 banana, diced
4 ounces (half of an 8-ounce tub) fat-free frozen whipped topping, thawed
1. Combine cream cheese, artificial sweetener, and yogurt in mixing bowl. Beat on medium speed until smooth.
2. In a separate bowl, toss raspberries, mandarin orange segments, banana, and whipped topping together.
3. Gently fold fruit mixture into the cream cheese mixture until nicely blended. Spoon into 4 bowls (for 1-cup servings). Cover with plastic wrap and freeze overnight (or all day). Thaw for about 15 minutes before eating.
Servings: 4
1/4 cup artificial sweetener
1/4 cup raspberry, strawberry, or orange low-fat yogurt
1 cup frozen raspberries
11-ounce can mandarin orange segments in light syrup, drained
1 banana, diced
4 ounces (half of an 8-ounce tub) fat-free frozen whipped topping, thawed
1. Combine cream cheese, artificial sweetener, and yogurt in mixing bowl. Beat on medium speed until smooth.
2. In a separate bowl, toss raspberries, mandarin orange segments, banana, and whipped topping together.
3. Gently fold fruit mixture into the cream cheese mixture until nicely blended. Spoon into 4 bowls (for 1-cup servings). Cover with plastic wrap and freeze overnight (or all day). Thaw for about 15 minutes before eating.
Servings: 4
Orange Slices With Warm Raspberries
4 seedless oranges, such as navel oranges2 tablespoons sugar or Splenda Granular
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups frozen unsweetened raspberries (not thawed)
1. With a sharp knife, remove and discard the skin and white pith from oranges; slice the oranges crosswise and arrange on 4 dessert plates.
2. Combine sugar (or Splenda), lemon juice and cinnamon in a small saucepan; stir over low heat until bubbling. Add raspberries and stir gently until the berries are just thawed. Spoon over the orange slices and serve immediately.
Servings: 4
Apple Cranberry Crisp
5 cups thinly sliced peeled apples
1 cup fresh cranberries
2 tablespoons granulated sugar
1/2 teaspoon apple pie spice or ground cinnamon
1/2 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon apple pie spice or ground cinnamon
2 tablespoons butter
Preheat oven to 375 degrees F. In a 2-quart baking dish, combine apples and cranberries. In a small bowl, stir together granulated sugar and 1/2 teaspoon apple pie spice. Sprinkle over fruit mixture in baking dish; toss to coat.
In a small bowl, combine oats, brown sugar, flour, and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in butter until crumbly. Sprinkle oat mixture evenly over apple mixture.
Bake for 30 to 35 minutes or until apples are tender. Serve warm.
Servings: 6
1 cup fresh cranberries
2 tablespoons granulated sugar
1/2 teaspoon apple pie spice or ground cinnamon
1/2 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon apple pie spice or ground cinnamon
2 tablespoons butter
Preheat oven to 375 degrees F. In a 2-quart baking dish, combine apples and cranberries. In a small bowl, stir together granulated sugar and 1/2 teaspoon apple pie spice. Sprinkle over fruit mixture in baking dish; toss to coat.
In a small bowl, combine oats, brown sugar, flour, and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in butter until crumbly. Sprinkle oat mixture evenly over apple mixture.
Bake for 30 to 35 minutes or until apples are tender. Serve warm.
Servings: 6
Berry Cheesecake Dessert
1/4 of an 8-ounce tub (1/4 cup) fat-free cream cheese
1/4 cup light ricotta cheese
1 tablespoon sugar
1/4 teaspoon finely shredded orange peel
2 teaspoons orange juice
1 1/2 cups fresh raspberries, blueberries, and/or sliced strawberries
2 gingersnaps or chocolate wafer cookies, broken (optional)
Fresh mint (optional)
In a medium bowl, combine cream cheese, ricotta cheese, sugar, orange peel, and orange juice. Beat with an electric mixer on medium speed until smooth. Cover and chill for 4 to 24 hours.
To serve, divide cream cheese mixture between two parfait glasses or dessert dishes. Top with berries. If desired, sprinkle with the broken cookies and garnish with mint.
Servings: 2
1/4 cup light ricotta cheese
1 tablespoon sugar
1/4 teaspoon finely shredded orange peel
2 teaspoons orange juice
1 1/2 cups fresh raspberries, blueberries, and/or sliced strawberries
2 gingersnaps or chocolate wafer cookies, broken (optional)
Fresh mint (optional)
In a medium bowl, combine cream cheese, ricotta cheese, sugar, orange peel, and orange juice. Beat with an electric mixer on medium speed until smooth. Cover and chill for 4 to 24 hours.
To serve, divide cream cheese mixture between two parfait glasses or dessert dishes. Top with berries. If desired, sprinkle with the broken cookies and garnish with mint.
Servings: 2
Banana Pudding Pops
1 envelope (four 1/2-cup serving size) reduced-cal instant vanilla pudding mix2 cups skim milk
2 banana, peeled and cut into 4 chunks each
Prepare pudding with milk, following package directions. Push 1 wooden ice-cream stick into each banana chunk; place each one in a 5 oz. drinking cup. Pour pudding into cup, filling each 2/3 full.
Freeze at least 4 hours.
Serving Size: 8
Pecan-Raisin Balls Recipe By Dr. Ben Kim
1 lb. pecans
1/4 cup rolled oats
10 pitted dates
2 tablespoons of almond butter or raw tahini
1 teaspoon of cinnamon
1 teaspoon of all-natural vanilla extract
1 cup pre-soaked raisins (2 hours), drained on a dish towel
Finely grind pecans and oats in a food processor. Set aside in a medium to large bowl. Use food processor to blend dates, almond butter or raw tahini, cinnamon, and vanilla into a paste.
Mix paste into finely ground pecan-oat mixture using clean hands or a wooden spoon. Add raisins and continue to mix gently until raisins are well distributed. Roll mixture into small balls.
This recipe makes about 10 balls.
1/4 cup rolled oats
10 pitted dates
2 tablespoons of almond butter or raw tahini
1 teaspoon of cinnamon
1 teaspoon of all-natural vanilla extract
1 cup pre-soaked raisins (2 hours), drained on a dish towel
Finely grind pecans and oats in a food processor. Set aside in a medium to large bowl. Use food processor to blend dates, almond butter or raw tahini, cinnamon, and vanilla into a paste.
Mix paste into finely ground pecan-oat mixture using clean hands or a wooden spoon. Add raisins and continue to mix gently until raisins are well distributed. Roll mixture into small balls.
This recipe makes about 10 balls.
Healthy Dessert Cookbooks
More Healthy Dessert Cookbooks
Berries With Lemon Cream
4 ounces reduced-fat cream cheese
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons freshly grated lemon zest
2 cups fresh berry of your choice
1. Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
2. Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
Servings: 4
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons freshly grated lemon zest
2 cups fresh berry of your choice
1. Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
2. Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
Servings: 4
Sugar Free Strawberry Pie Recipe
1 box sugar-free strawberry jell-o
1 quart strawberries, sliced
1 box sugar-free vanilla pudding
1 baked pie shell
2 cups water
fat-free whipped topping
Mix jell-o and pudding with water. Cook over medium heat till thick. Remove from heat and cool. Mix with berries and pour into pie shell. Chill till firm. Served with whipped topping.
Servings: 8
1 quart strawberries, sliced
1 box sugar-free vanilla pudding
1 baked pie shell
2 cups water
fat-free whipped topping
Mix jell-o and pudding with water. Cook over medium heat till thick. Remove from heat and cool. Mix with berries and pour into pie shell. Chill till firm. Served with whipped topping.
Servings: 8
Angel Lush
1 can (20 oz.) crushed pineapple in juice, undrained1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries
Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.
Servings: 10
Brown Sugar Pears With Vanilla Yogurt
Butter flavored cooking spray
1 firm Bartlett pear, peeled
2 teaspoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon margarine
2 1/4-cup scoops fat free sugar-free frozen vanilla yogurt
1. Preheat the oven to 350 degrees F. Spray a baking dish with the cooking spray.
2. Cut the pears in half lengthwise and take out the core. Set them on a cutting board with the cut side down. Slice crosswise into 5 or 6 slices, but do not cut all the way through. Place the pears on the baking dish.
3. Combine the brown sugar, cinnamon, and nutmeg. Cover each pear with half of the margarine and season with the brown sugar mixture.
4. Bake for approximately 20 to 25 minutes. Place the pear on two plates and serve with the yogurt.
Servings: 2
1 firm Bartlett pear, peeled
2 teaspoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon margarine
2 1/4-cup scoops fat free sugar-free frozen vanilla yogurt
1. Preheat the oven to 350 degrees F. Spray a baking dish with the cooking spray.
2. Cut the pears in half lengthwise and take out the core. Set them on a cutting board with the cut side down. Slice crosswise into 5 or 6 slices, but do not cut all the way through. Place the pears on the baking dish.
3. Combine the brown sugar, cinnamon, and nutmeg. Cover each pear with half of the margarine and season with the brown sugar mixture.
4. Bake for approximately 20 to 25 minutes. Place the pear on two plates and serve with the yogurt.
Servings: 2
Light Strawberry Mousse
1 (0.3oz) package sugar-free, strawberry-flavored gelatin
1/2 cup water
1 1/2 cups sliced fresh strawberries
2/3 cup instant nonfat dry milk powder
6 ice cubes
1. In a small saucepan, combine the gelatin and water; stir well and then let stand for 1 minutes. Stirring constantly, cook over low heat for about 1 minute, or until the gelatin dissolves.
2. In an electric blender, combine the gelatin mixture, strawberries, and milk powder. Cover and process until smooth. Uncover, add the ice cubes, one at a time, and process until blended.
3. Spoon the mixture into parfait glasses and serve or cover and chill in the refrigerator for later use.
This mousse is great by itself or as a topping for fruit salads.
Servings: 8
1/2 cup water
1 1/2 cups sliced fresh strawberries
2/3 cup instant nonfat dry milk powder
6 ice cubes
1. In a small saucepan, combine the gelatin and water; stir well and then let stand for 1 minutes. Stirring constantly, cook over low heat for about 1 minute, or until the gelatin dissolves.
2. In an electric blender, combine the gelatin mixture, strawberries, and milk powder. Cover and process until smooth. Uncover, add the ice cubes, one at a time, and process until blended.
3. Spoon the mixture into parfait glasses and serve or cover and chill in the refrigerator for later use.
This mousse is great by itself or as a topping for fruit salads.
Servings: 8
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Healthy Dessert Recipe Links
- Healthy dessert recipes on MedicineNet.com
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- An online cookbook of recipes for any meal. Browse recipes by topic or search to find the perfect recipe at Better Recipes. Become a member to upload recipes and enter monthly recipe contests for cash prizes.
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- Free Recipe Database - Fat-Free, Sugar-Free, Low-Fat
- A database of free recipes that fit your lifestyle (and your diet).
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- Splenda | Recipe Index
- Splenda recipes provided by Allrecipes.com
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- completedietinfo completedietinfo Apr 7, 2009 @ 1:39 am
- Hey nice recipe lens you got here!..Very healthy and really useful..Just reading it makes me hungry.;). I'll recommend this to others. I also have a similar resource site - diet smoothie recipes at http://wwww.completedietinfo.com.. I'd appreciate if you can give it a visit. Let's spread the word!
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