Healthy Dessert Recipes

Sugar Free apple pie
4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice concentrate
1 1/2 to 2 tsp. tapioca, cornstarch or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice
Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate.
Set aside. Mix apples, apple juice concentrate, thickener and spice and
stir until apples are well coated.
Add lemon juice, if desired, to keep apples lighter-colored.
Taste 1 piece of apple to check the spice.
Pour into the pastry-lined pie pan and top with the second crust or pastry strips.
Seal the edges and cut slits in the top crust to allow steam to escape.
Bake at 425 degrees for 40-45 minutes until golden brown.
Serve warm or cold.
NOTE: Apples have some natural pectin, but a small amount of thickener is necessary to hold the sweet concentrate of the apples for an even flavour.

Avocado Smoothie
1 large avocado
2 tbsp honey
1 1/2 cups milk of your choice
Add all ingredients to your blender and blend until smooth and creamy. Serve immediately and enjoy!
(makes 1-2 servings)

Chocolate Covered Cherry smoothie

1 cup milk of your choice
1 banana (not frozen)
1 cup of frozen sweet cherries
1-2 dates, pitted
2-3 tbsp unsweetened coco powder
1/2 cup vanilla or plain yogurt


Add milk to your blender followed by your cocoa powder. Add banana, yogurt and cherries on top. Blend until smooth and creamy. Pour into glasses, garnish with additional cocoa powder if desired.
(makes 2 servings)

Banana Nutella Smoothie

1 cup milk of your choice
1 large frozen banana
3 tbsp nutella
2 tbsp creamy peanut butter
1/2 cup plain or vanilla yogurt

Add milk, banana, nutella, peanut butter and yogurt to blender. Blend until smooth. Pour into glasses and serve immediately. Garnish with chopped peanuts or almonds if desired.
(makes 1-2 servings)

Apple Cinnamon Toast Bread Pudding
2 cups whole milk
1 cup sugar
4 large eggs
3 tbsp unsalted butter, melted
1/4 tsp ground cinnamon
1/8 tsp salt
7 slices crustless white bread, toasted and cut into 3/4-inch cubes (about 3 1/2 cups)
1 large Granny Smith apple, peeled, cored, cut into 1/2-inch cubes
2/3 cup raisins
Additional ground cinnamon
Preheat oven to 350°F. Butter 11×7-inch glass baking dish. Whisk first 6 ingredients in large bowl to blend. Fold in bread, apple, and raisins. Pour batter into prepared dish. Bake pudding 30 minutes. Sprinkle with additional cinnamon. Bake pudding until top is golden and center is set, about 35 minutes longer.
(makes 4 servings)

Olive Oil Cake with Black Berry Compote


3 cups all-purpose flour
1 3/4 cups sugar
1 1/2 tbsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
1 cup extra-virgin olive oil
1 cup whole milk
3 large eggs
2 tbsp grated orange zest
1/4 cup Grand Marnier
2 cups blackberries
1 1/2 tbsp sugar
1 1/2 tbsp extra-virgin olive oil
1/2 tsp grated orange zest


For cake: Preheat the oven to 350°. Spray a 10-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and Grand Marnier. Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
For blackberries: In a bowl, toss the blackberries, sugar, oil and zest. Let stand, tossing occasionally, until the sugar dissolves and the berries release some of their juices, about 30 minutes.
Cut the cake into wedges. Transfer to plates, spoon the blackberries alongside and serve.
(makes 8 servings)

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