We love finding desserts that are not only yummy but healthy. Typically, we look for something that is low cholesterol, low sodium and high in fiber. Sounds like a bowl of oatmeal, doesn’t it? Not necessarily! Here are some wonderful healthy dessert recipes from our friends at eatingwell.com.
No Bake Cookies
Not only are these cookies moist and delicious, your kids will love helping you make them — and they’re perfect for their lunch box.
8 whole wheat Graham cracker squares, finely ground
¼ cup raisins
¼ cup smooth natural peanut butter
2 tablespoons plus 2 teaspoons honey
4 teaspoons unsweetened coconut
We love this recipe because of its simplicity and just plain good taste. Combine the first four ingredients and then form into cookies. Press the cookies lightly in the coconut and enjoy.
This cookie recipe is also diabetes appropriate because it is low in carbohydrates! It also uses a piece of equipment that is normally thought of only at breakfast time: Your waffle iron. This recipe makes three dozen cookies and takes about 30 minutes to make.
½ cup salted butter
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
6 tablespoons cocoa powder
2 tablespoons canola oil
½ teaspoon espresso powder (optional)
Confectioners’ sugar for dusting
The prep for this recipe is as simple as turning on a waffle iron — but don’t grease it. One note though: a Belgian waffle iron does not work well for this recipe.
First thing’s first. We need to cream together the butter and sugar. Following that, add the eggs and vanilla and beat them into the mixture until completely mixed.
Using a rounded teaspoon of dough mixture, drop it on the waffle iron about an inch or so apart. Close the lid and let the cookies bake about a minute to a minute and a half. It’s important not to let them get too brown.
Remove the cookies from the iron and cool on a rack. They should still be warm when you dust them with confectioner’s sugar. If you’d rather have some chocolate on these, melt some over a double boiler and drizzle.
Grapefruit Tarragon Sorbet
We love the tart citrus flavor combined with honey and tarragon in this delightful dessert.
1 generous tablespoon freshly grated grapefruit zest
3 ¾ cups pink or red grapefruit juice (not from concentrate)
4 to 7 tablespoons clover honey
3 tablespoons cranberry juice concentrate (optional)
½ tablespoons vodka (optional)
Five 4 inch to 6 inch sprigs fresh tarragon, plus 2 teaspoons finely chopped fresh tarragon, divided
This yummy sorbet combines herbs and juices for a fresh and clean taste.
Start the prep with a large storage container. You’ll want at least a quart size but it can be even larger. Place it in the freezer before making the sorbet so it will be cold when you load it up.
Using a non-reactive saucepan, add the first 5 ingredients. For the honey, use just 4 tablespoons at this point.
Stir to marry the ingredients and then simmer on medium-high heat until the honey dissolves. This is when you’ll want to test for sweetness and add more honey if it isn’t to your liking. Add the sprigs of tarragon and, taking it off the heat, let it cool for about 60 minutes.
After it has cooled, strain the mixture into a non-reactive bowl using a fine sieve. The point of this step is to get rid of as much liquid as possible.
Mix in the chopped tarragon and place it all in the fridge for at least 3 hours to chill. This step could be up to as much as 3 days if you want.
Take out the mixture and, using an ice cream maker, process it into sorbet for about 30 minutes. Once done, remove from the ice cream maker, place in your pre-chilled container and freeze until it’s solid. This takes at least two hours. Enjoy!