Healthy cookie/dessert recipes?
i am trying to eat a lot healthier, but i still have an extreme sweet tooth!
i need some recipes that are low in sugar and fat, but still yummy 
Anything from cookies to ice cream to cake works (especially chocolate!).
Famous healthy chocolate-peanut-butter fudge recipe that takes only 5 minutes to make and is really simple. The great thing is that I use no added sugars, no artificial sweeteners, and all healthy fat sources
Healthy Chocolate-Peanut Butter Fudge Recipe (peanut butter can be omitted if you prefer plain chocolate):
Extra dark chocolate bar (3-4 oz bar works well — look for at least 70% cocoa content, between 70-85% — this minimizes the sugar content)
4 or 5 Tbsp of your favorite organic nut butter (almond butter, cashew butter, peanut butter all work well)
2/3 to 3/4 cup of organic coconut milk (great source of healthy saturated fats
2 tbsp rice bran (additional healthy fiber source)
2 tbsp oat bran (more healthy fiber including soluble fiber)
1/2 cup raw pecans, almonds, or walnuts (yes, more healthy fats, antioxidants, and tons of vitamins/minerals)
1/2 cup dried cranberries or raisins (optional based on your tastes)
1 tsp vanilla extract
a little stevia to lightly sweeten (stevia is a natural non-caloric sweetener as opposed to harmful artificial sweeteners)
Start with the coconut milk, nut butter, and chocolate bar in a medium saucepan and put it on the lowest heat possible. Continuously stir as the chocolate, coconut milk, and nut butter melts together. Once these melt together add in all of the other ingredients and stir together very well.
Once everything is mixed well together, spread the mixture onto some waxed paper laid out in a baking dish and throw it in the fridge to solidify.
Now you have some of the healthiest chocolate fudge ever known to man!
Keep in mind that you still need to keep your serving portions small because this is still a calorie-dense snack even though it is super-healthy. The good news is that it is lower in sugar and calories than typical fudge and has loads more nutrition than any typical fudge.
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The Heart-Healthiest Chocolate Chip Cookies in the World
When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.
Ingredient List
Makes 30 cookies
3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.)
Directions
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
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HEALTHY CAROB CHIP COOKIES
1/2 c. butter
1/4 c. honey
2 tsp. vanilla
1 c. whole wheat pastry flour
1/2 tsp. baking soda
1/2 c. chopped walnuts
1 c. carob chips
Cream together first 3 ingredients. Sift in next 2 ingredients. Add nuts and carob chips; mix well. Roll in small balls. Place on greased baking sheet. Bake at 350 degrees for 10-12 minutes. Yields 1 dozen.
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EASY, HEALTHY OATMEAL COOKIES
2 lg. eggs
1/2 c. vegetable oil
1/2 c. honey
1 tsp. almond extract
1 c. instant milk powder
2 c. rolled oats
Beat eggs in large bowl until well scrambled. Add oil and honey to eggs, and stir. Add extract and milk powder, and stir. Add rolled oats and mix very well. Spoon onto greased cookie sheets. Do not preheat oven. Bake at 325 degrees for 20 to 25 minutes. Do not get them too brown – they lose flavor.
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VERY HEALTHY COOKIES (Good too)
1/2 c. smooth peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
2 tbsp. butter, room temp.
1/2 tsp. vanilla
1 egg
1 c. rolled oats
1/3 c. flour
1/2 c. wheat flour
1 1/2 tsp. baking soda
1 apple, shredded
1 carrot, pared and shredded
1/2 c. raisins
1/2 c. chopped pecans
1. Cream peanut butter, sugars, butter and vanilla. Beat in egg until blended.
2. Blend in oats, flours and baking soda until thoroughly combined.
3. Stir in apple, carrots, raisins and nuts until blended. Roll into 1 inch balls; place on greased cookie sheet. Flatten with fork.
4. Bake 400 degrees 8 to 12 minutes or lightly brown.
HEALTHY COOKIES
1 c. oatmeal
1/2 c. honey
1/2 c. peanut butter
1 c. dry milk
Mix together and roll into balls. Now they are ready to eat.
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HEALTHY PEANUT BUTTER COOKIES
1 c. honey
3/4 c. creamy or super chunk peanut butter
1 1/2 c. unsifted whole wheat flour
1 tbsp. baking powder
1/8 tsp. salt
3/4 c. raisins
1/2 c. corn oil
2 eggs
1/3 c. dry milk powder
1 tsp. ground cinnamon
1 c. quick oats
In large bowl with mixer at medium speed, beat honey and corn oil until creamy. Beat in peanut butter. Add eggs; beat until smooth. Add flour, milk, powder, baking powder, cinnamon and salt; mix until well blended. Stir in oats and raisins.
For each cookie, spread 2 tablespoons batter on ungreased cookie sheet to 3 inch circle. Bake in 325 degree oven 15-18 minutes or until brown around edges. Let cool about 2 minutes; run spatula under cookie to loosen. Remove and cool completely on wire rack. Store in tightly covered container. Yield: Makes 32 cookies.
Note: I found by using 1 tablespoon mixture will make a smaller cookie. 2 makes a very large cookie.
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References :
Check this out
http://readersfood.com/
Greek-Style Yoghurt with Caramel Topping and Strawberries – the ultimate in quick healthy meals!
My kids are not mad about plain yoghurt recipes, but in this dessert,it is a good foil for the sugary topping. Plus, there is no guilt trip as you are not eating heaps of cream! On top of that, this glamorous little dessert is whipped up in a matter of minutes.
This recipe also works very well with mangoes – substitute the strawberries with 2 – 3 ripe mangoes, thinly sliced.
# Very Easy
# Serves 6
# Preparation time: 5 mins
# Refrigerator time: 1hour
Ingredients:
# 600g strawberries, washed, hulled and dried.
# 2 cups thick yoghurt
# ¼ cup dark brown sugar *
You will need 6 small glass bowls. Alternatively, you can use attractive drinking glasses.
Method:
1. Slice strawberries in half and divide them between the glass bowls.
2. Top strawberries with about a third of a cup of thick yoghurt.
3. Sprinkle the dark brown sugar evenly over the yoghurt.
4. Now sit the glasses in the refrigerator for about an hour. You will find that the sugar ‘melts’ on top of the yoghurt.
References :
http://www.easy-meal-panning.com
Healthy Peanut Butter Cake with Chocolate Frosting
This Healthy Peanut Butter Cake with Chocolate Frosting is not only low in calories; it taste wonderful too! It only has 160 calories per serving!!
Ingredients
2/3 cup unsweetened applesauce
2 cups cake flour
3 teaspoons baking powder
1/2 cup peanut butter
1 cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 large egg white
3/4 cup fat-free milk
For Frosting
2 3/4 cups confectioners’ sugar, sifted
1/2 cup cocoa powder
1 teaspoon vanilla extract
3 teaspoons fat-free milk
Directions
To make the cake: Place a strainer over a deep bowl. Spoon applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/3 cup drained applesauce.) Discard the liquid.
Preheat the oven to 350 degrees F. Coat a 13×9" baking dish with nonstick spray.
In a medium bowl, combine flour and baking powder.
In a large bowl, with an electric mixer, beat peanut butter 2 minutes. Add drained applesauce and beat 2 minutes. Beat in brown sugar 3 minutes, or until creamy.
Beat in vanilla extract. Beat in eggs, one at a time, then egg white. Beat in milk.
Add flour mixture and mix on low until moistened.
Pour batter into baking dish and bake 20 -25 minutes, or until center of cake springs back when pressed. Cool completely in the dish on a rack.
TO MAKE FROSTING: in a large bowl, combine half of confectioners’ sugar, the smart balance, cocoa and vanilla extract. Beat until sugar dissolves. Add remaining sugar and 2 teaspoons of milk. Beat just until smooth. If frosting is too thick, add remaining milk.
Spread frosting on cake when cake is completely cooled.
References :
http://barrettbakes.blogspot.com/
Famous healthy chocolate-peanut-butter fudge recipe that takes only 5 minutes to make and is really simple. The great thing is that I use no added sugars, no artificial sweeteners, and all healthy fat sources
Healthy Chocolate-Peanut Butter Fudge Recipe (peanut butter can be omitted if you prefer plain chocolate):
Extra dark chocolate bar (3-4 oz bar works well — look for at least 70% cocoa content, between 70-85% — this minimizes the sugar content)
4 or 5 Tbsp of your favorite organic nut butter (almond butter, cashew butter, peanut butter all work well)
2/3 to 3/4 cup of organic coconut milk (great source of healthy saturated fats
2 tbsp rice bran (additional healthy fiber source)
2 tbsp oat bran (more healthy fiber including soluble fiber)
1/2 cup raw pecans, almonds, or walnuts (yes, more healthy fats, antioxidants, and tons of vitamins/minerals)
1/2 cup dried cranberries or raisins (optional based on your tastes)
1 tsp vanilla extract
a little stevia to lightly sweeten (stevia is a natural non-caloric sweetener as opposed to harmful artificial sweeteners)
Start with the coconut milk, nut butter, and chocolate bar in a medium saucepan and put it on the lowest heat possible. Continuously stir as the chocolate, coconut milk, and nut butter melts together. Once these melt together add in all of the other ingredients and stir together very well.
Once everything is mixed well together, spread the mixture onto some waxed paper laid out in a baking dish and throw it in the fridge to solidify.
Now you have some of the healthiest chocolate fudge ever known to man!
Keep in mind that you still need to keep your serving portions small because this is still a calorie-dense snack even though it is super-healthy. The good news is that it is lower in sugar and calories than typical fudge and has loads more nutrition than any typical fudge.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The Heart-Healthiest Chocolate Chip Cookies in the World
When you replace butter and eggs with ground walnuts, and all-purpose flour with a blend of oat flour and oatmeal, you get a moist, chewy, vegan cookie that’s loaded with good-for-your-heart ingredients.
Ingredient List
Makes 30 cookies
3 Tbs. canola oil
2 cups walnuts
1 cup light brown sugar
2 tsp. vanilla extract
1½ cups oat flour
1 tsp. baking soda
1 tsp. salt
¼ tsp. ground cinnamon
2 cups rolled oats
3 3.5-oz. bars bittersweet vegan chocolate, chopped, or 1½ cups vegan chocolate chips (12 oz.)
Directions
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
References :