Healthy Dessert Recipes

Anyone dealing with dietary restrictions as a result of a health condition or weight loss plan knows how hard it can be to stick to a strict regimen. This is especially true when it comes to dessert items. These are typically high in fat, sugar, and calories while being low in raw nutritional value. Nevertheless, there's probably no need to cut sweet treats out of the picture altogether. Try some of these healthy desert recipes and relish comfort food flavors without worrying about the consequences.

Chewy Chocolate Chunk Cookies

Inspired By Eating Well


  • 1 cup all-purpose flour
  • 1/4 cup wheat germ
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 3/4 cup packed dark brown sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 cup oats, quick-cooking or old-fashioned (not instant)
  • 2 ounces white chocolate, chopped
  • 1/3 cup dried blueberries, cherries, or cranberries
  • 1/4 cup crystallized ginger, chopped (see Tip)


  1. Position racks in upper and lower thirds of oven; preheat to 375°F.
  2. Whisk flour, wheat germ, baking soda, salt and ground ginger in a small bowl. Whisk egg, brown sugar, oil and vanilla in a large bowl. Add the dry ingredients to the wet ingredients; stir to combine. Add oats, chocolate, blueberries and crystallized ginger; stir just to combine. Drop by rounded tablespoonfuls onto 2 ungreased baking sheets, 1 1/2 inches apart.
  3. Bake the cookies until puffed and barely golden around the edges, switching the pans back to front and top to bottom halfway through, 8 to 10 minutes. Cool on the pans for 2 minutes; transfer to a wire rack to cool completely.


Creamy Chocolate Pudding Pies

Inspired By the Mayo Clinic


  • 1 package (3 ounces) instant chocolate pudding
  • 2 cups fat-free milk
  • 6 graham cracker crusts, individual sizes
  • 6 tablespoons whipped topping
  • Sprinkles, for garnish


In a medium-sized bowl, add the pudding and milk. Whisk until evenly mixed. Cover and refrigerate until the pudding thickens, about 5 minutes.Spoon 1/3 cup prepared pudding into each graham cracker crust. Top each with 1 tablespoon whipped topping and garnish with sprinkles. Serve immediately.


No Guilt Butter Pecan Cheesecake

Inspired By


  • Topping and Crust
  • 3 cups chopped pecans
  • 1/2 cup or 1 stick salted sweet cream butter
  • 1/2 tsp salt
  • 6 tbsp Splenda
  • 3 blocks cream cheese
  • 1 1/2 cups Splenda
  • 3 eggs
  • 1 pint sour cream
  • 2 tsp vanilla nut butter extract or butter pecan extract


Preheat oven to 325 degrees. In food processor, finely crush pecans. In medium to large saucepan, melt butter on med-low heat, being cautious not to burn the butter, stir in salt and Splenda until dissolved. Add pecans and blend all ingredients together and cook over low heat for about 5 minutes to bring out the flavor of the nuts. Turn off heat and set aside. Let all cool ingredients become room temperature. Soften the cream cheese in a large mixing bowl and then whip on medium speed with electric mixer until cream cheese is creamy. Slowly blend in Splenda. Beat in eggs one at a time, using a spoon to scrape sides and bottom of bowl. Finally blend in sour cream and extract flavoring. Do not over beat or cracks will form when cheesecake bakes. Coat evenly the bottom of a medium to large nonstick spring form pan with half of the sauteed pecans. Pour cheesecake filling over the crust and bake in oven at 325 degrees for 1 hour. Then, pull rack out of oven and place remaining pecans on cheesecake as topping and continue baking an additional 15 minutes. Cheesecake will be very jiggly, that's ok. Cool for about thirty minutes and refrigerate overnight. Cheesecake will firm up once chilled. After done chilling, remove sides of springform pan and serve.


Vegan Pumpkin-Chocolate Cupcakes

Inspired By

Cake ingredients

  • 2 1/2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1 cup dark stout beer
  • 1/4 cup molasses
  • 3/4 tsp baking soda
  • 3/4 cup vegan nonhydrogenated margarine
  • 1 cup packed dark brown sugar
  • 1 tsp vanilla extract
  • 1 tsp freshly grated orange zest
  • 1 tbsp powdered vegan egg replacment whisked into 1/4 cup water
  • 3/4 cup canned pumpkin

Glaze ingredients

  • 1 1/2 tbsp nonhydrogenated vegan margarine
  • 2 tbsp canned coconut milk
  • 1 tsp orange extract
  • Pinch of salt
  • 4 oz semisweet baking chocolate, chopped
  • 1/2 cup powdered sugar or to taste
  • Juice of half an orange
  • Orange peel curls for garnish


Preheat oven to 350 degrees. Place 24 cupcake liners into muffin tins and spray with nonstick cooking spray. In a large mixing bowl, sift together the first 9 ingredients; set aside. In a large saucepan over medium heat, whisk together the stout and molasses. Bring to a boil and remove from heat. Add the baking soda and allow to foam. Set aside to let the foam recede. With an electric mixer, cream together the margarine and brown sugar until light and fluffy. Add vanilla, orange zest, egg replacement mixture and pumpkin. Beat for 2 more minutes on medium speed. Alternate adding the dry ingredients and the molasses mixture to the mixer, beginning and ending with the dry ingredients; do not overmix. Spoon the batter into the prepared muffin tins, filling each cup 2/3 full. Bake 22-25 minutes, rotating the tins halfway through. When done, the tops should feel springy to the touch. Allow to cool before glazing. As the cupcakes bake, prepare the glaze by melting the margarine in a medium saucepan over low heat. Stir in the coconut milk, orange extract and salt. Bring to a low boil, then remove from heat and stir in the chocolate until melted. In a separate bowl, whisk together the powdered sugar and orange juice until dissolved. Add this mixture to the chocolate mixture and stir until smooth. Drizzle or pipe glaze over cupcakes. For a thicker application, pour over the cupcakes. Allow the excess to drip down the sides. While the glaze is still wet, garnish with curls of orange peel.

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