Is there even such a thing as healthy desserts? Thankfully…yes. Well. Sorta. Not all desserts are bad and as we normally like to advocate, it really is about your input versus your output (exercise and physical activities). Nonetheless, it is still better to steer clear from processed desserts that are high in sugar and low in nutrition.
While we’ve talked about breakfast, veggie snacks to try out and even different types of veggie chips, we’ve never actually talked about dessert. So, join us as we share with you some fun and interesting healthy recipes that are delicious, kinda nutritious and guilt-free. Some are even vegan friendly!
Berry Burst Sorbet
Servings: 8 | Prep Time: 2 min | Cook Time: 10 min
Ice cream is a delicious dessert, but it’s also really high in sugar and those who are lactose intolerant aren’t able to enjoy it. That’s why this recipe makes sure to rely only on natural sugars from berries and honey in order to give it an extra oomph (also, to balance any tart berries). Moreover, berries are an excellent source of antioxidants.
| 3 tbsp honey or maple syrup | 1 1/2 cups frozen blackberries |
| 1 cup water | 1/2 cup frozen raspberries |
| 1 1/2 cups frozen blueberries | 1 frozen banana or avocado (optional) |
This recipe is pretty simple once you take a look at it. All you need to do in order to prepare this dish is to dissolve the honey (or maple syrup) in the water. While that dissolves, you can put the berries in the blender and pureé them until they are smooth and then pour in the honey solution. If you have an ice cream machine then that makes the job extra easier as you can just add the mixture in and then freeze it. Once it’s ready, you’ll be able to enjoyed the fruity goodness and still have enough for later. If you would like to make it taste a little creamy, throw in a frozen banana or an avocado (not frozen) which will also add another layer of flavour and lessen the tartness of the sorbet.
Strawberry Fluff
Servings: 9
This sugar-free strawberry fluff is sure to make you and your family jump for joy as it is both creamy and cool – perfect for a hot summer’s day.
| 2 (3 ounce) packages strawberry flavored Jell-O® | 1 (8 ounce) container frozen whipped topping, thawed |
| 1 (16 ounce) package cottage cheese | 1 (20 ounce) can crushed pineapple, drained |
This one is as simple as it gets and doesn’t require you to spend too much time in preparation. Simply grab all the ingredients and mix them up properly and then put it in the refrigerator until it becomes cold.
When choosing the fat-free option, do take note on the labels to ensure that the manufacturers did not add in extra sugar to compensate for flavour. If so, it’s best to stick to the full fat option and just eat smaller portions.
Sugar Free Blueberry Coffee Cake
Servings: 12 | Prep Time: 15 Minutes | Total Time: 55 Minutes
Blueberries are some of the tastiest berries you can find anywhere, and nowhere do they taste better than in cakes and cupcakes. This recipe does a great job of contrasting the natural sweetness and juiciness of the berries with the bitter and earthy taste from coffee in a wonderful combination.
| 3/4 cup coconut oil, liquid | 3 cups all-purpose flour |
| 1 cup milk | 1 3/4 cups fresh or frozen blueberries |
| 3 eggs | 1 1/2 cups malitol brown sugar substitute |
| 1 teaspoon vanilla extract | 3/4 cup flour |
| 1/2 cup stevia | 2 teaspoons ground cinnamon |
| 2 teaspoons baking powder | 1/2 cup butter, softened |
To start off, preheat the oven to 350 degrees Farenheit and grease and flour a 9 x 13 frying pan. Then in a large bowl stir together the melted butter, milk, eggs, vanilla and 1/2 cup stevia. Combine 3 cups of flour and baking powder as you do so. Stir the ingredients until they are blended and fold in the blueberries before you spread the mix into the pan.
In a small bowl, stir together the brown sugar substitute, 3/4 cup of flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake. Once that’s done, make sure to bake it for about 35 to 40 minutes in a preheated oven. Make sure to stick a toothpick in the centre of the cake once time’s up, if the toothpick comes out clean then it’s ready. Finally, serve yourself a hot cup of coffee to really enjoy the flavour behind this cake.
No Bake Low Carb Key Lime Pie
Servings: 8 | Prep Time: 35 Minutes | Total Time: 4 Hours and 35 Minutes
Key Lime Pie is one of the most delicious desserts you could try out, the normal recipe is sweet with just a hint of bitterness, and has become an iconic pie loved by many people around the world.
| 1 cup ground pecans | 1 (0.6 ounce) package sugar-free lime flavoured Jell-O® |
| 3 tablespoons coconut oil | 1/3 cup boiling water |
| 1 gram stevia | 1/3 cup cold water |
| 1/2 teaspoon coconut extract | 2 (8 ounce) packages cream cheese, cut into pieces and softened |
| 1/2 cup heavy cream | 1/2 teaspoon coconut extract |
| 2 tablespoons ground pecan |
In a medium bowl, mix together 1 cup ground pecan, coconut oil and half of the stevia. Press firmly into bottom and up sides of an 8 inch pie plate; refrigerate until firm. This will be your pie base.
Grab another bowl and whip the heavy cream with the remaining stevia until it forms soft peaks. Set aside.
In a large bowl, mix the Jell-O® with boiling water until all the gelatin has dissolved. Then stir in the cold water. With an electric mixer, slowly beat in the cream cheese. After all cream cheese is added, stir in remaining 1/2 teaspoon coconut extract, and beat at high speed until smooth.
Carefully fold in the whipped cream. Use a spatula to scrape mixture into the pie pan and spread around. Sprinkle remaining 2 tablespoons ground nuts on top. Refrigerate several hours or overnight to allow gelatin to set thoroughly.
For a vegan option, replace the cream cheese and heavy cream with 6 avocados that have already been mashed up in a food processor.
Vegan Chocolate Mousse with Whipped Coconut Cream
Servings: 4 | Prep Time: 30 Minutes | Total Time: 35 Minutes
This elegant mousse recipe uses a great combination of both vegan chocolate and aquafaba, all topped with coconut cream that is sure to make your palate dance with joy.
| 1 can of full fat coconut milk, very cold* | 1 tbsp agave or maple syrup |
| 2 tbsp confectioners’ sugar | 1 tbsp almond milk |
| Liquid from 1 can of chickpeas (i.e. the drained juice of a 400g/15 oz can of chickpeas) | ½ tonka bean, grated (optional) |
| ¾ cup (170g) dark chocolate | |
The first step in this recipe should obviously be the chocolate mousse itself. Start this cooking off by melting the chocolate with the almond milk in a bowl placed over a pan of simmering water until it smooths over. Add the agave syrup and grated tonka bean while these happens then let it cool.
Now, grab a stand mixer or a hand mixer and start whisking the chickpeas liquid until it becomes stiff, do this until it becomes white and fluffy. Once this happens you can add in the chocolate (be careful not to spill anything!) and mix it up.
Now we move onto the coconut cream. Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the coconut milk can, then put it in a mixing bowl. Next, use your hand mixer to stir up the coconut cream along with the confectioner’s sugar until it becomes creamy, make sure to increase the speed gradually.
Finally, put the cream into a piping bag and pipe it onto each one of the chocolate bowls. Once that’s done, make sure to put it in the fridge and let it cool properly. You can even decorate it with crushed almonds or pistachios once it’s done!
We hope that you’ll be able to implement these recipes and chow down on them with fun, because what’s better than dessert when it comes to cooking right?
Photo Credits: Kahakai Kitchen, Around My Family Table, Wroc? Studio Plan, Pinterest, Baked Bee
Melissa Fann
