4 Healthy, Dessert Recipes To Outsmart Your Sweet Tooth

Creative twists on common recipes maintain taste values, while dramatically boosting health quotients.

Eating a diet filled with obviously healthy foods is a snap. You might surrender a gastric orgasm or two, but you know you're feeding your body well.

The real challenge is taking unhealthy foods and making them healthy, or at least healthier. You can't take Aunt Hazel's peach cobbler and make it ab-friendly, but it's possible to find a traditional recipe and transform it into something diet-friendly.

Take a look at a few quick healthy, dessert recipes you can prepare yourself. These are revamped, so the processed carbohydrates and simple sugars are removed and you're left with great taste and sound nutrition.

Quinoa Protein Carrot Loaf

Loaf Ingredients
Icing Ingredients
  1. 8 oz. ultra low fat cream cheese
  2. 1 scoop vanilla protein powder
  3. 1 tsp. vanilla extract
  4. 2 cups sugar substitute
  5. 1/4 cup skim milk if needed to achieve desired consistency

  1. Preheat the oven to 350 degrees and spray a 9 X 13 inch pan with non-stick spray and set aside. Mix whole wheat, quinoa flour, baking soda, cinnamon, nutmeg and salt together.In another bowl, begin beating eggs, egg whites, brown sugar, sugar substitute and oil with a mixer until well-blended.
  2. Add in carrots, buttermilk and raisins and beat once more until well mixed. Add the flour mixture to it, blend together and pour into the pan.
  3. Bake for 30-35 minutes, or until a toothpick comes out clean and set aside to cool.
  4. Combine cream cheese, protein powder, sugar substitute and vanilla extract with an electric mixer. Add in milk, which is necessary to thin out the icing until desired consistency is reached.
  5. Spread icing on the cake when it cools.
Nutrition Facts
Serving Size (1) Recipe yields 3
Amount per serving
Total Calories 269
Fat 7 g
Carb 40 g
Protein 11 g

Quinoa Protein Carrot Loaf PDF (150 KB)

Flour-Free Fudge Cups


  1. Mix together cocoa, chocolate protein powder, brown rice flour, quinoa flour, corn starch, baking soda, salt and sugar until well blended.
  2. Combine two tablespoons of this mixture with one tablespoon of yogurt until well blended in a small microwave safe bowl.
  3. Microwave on high for one minute and then let set for 30 seconds before serving.
Nutrition Facts
Serving Size (1) Recipe yields 3
Amount per serving
Total Calories 150
Fat 2.5 g
Carb 30.5 g
Protein 3.8 g

Flour-Free Fudge Cups PDF (148 KB)

Chocolate Shortbread Cookies


  1. Begin by beating butter, first measurement of sweetener, and vanilla until well blended. Add rice flour, cocoa powder, xanthan gum and salt.
  2. Stir in chocolate chips and form into a loaf shape. Wrap in plastic and place in the fridge for one hour.
  3. Use a sharp knife to cut the loaf into thin sliced cookies. Place on the cookie sheet and sprinkle with sugar substitute. Place in the fridge for another 20 minutes.
  4. Bake for 8-10 minutes in a pre-headed 350-degree oven. Allow to cool for 5-10 minutes before serving.
Nutrition Facts
Serving Size (1) Recipe yields 3
Amount per serving
Total Calories 129
Fat 7 g
Carb 16 g
Protein 2 g

Chocolate Shortbread Cookies PDF (25.5 KB)

Oatmeal Trail Mix Cookies


  1. Begin by preheating the oven to 350 degrees. With an electric mixer, beat oil, applesauce, brown sugar and sweetener until well blended. Add in egg and vanilla, mixing well. Set aside.
  2. Combine the flour, quinoa flour, protein powder, baking soda and salt until well mixed. Add this to the wet mixture and stir until a batter forms.
  3. Stir in oats, raisins, cranberries, almonds, pecans and apricots. Drop by spoonful onto a baking sheet.
  4. Bake for 10-12 minutes or until they turn golden brown. Remove and allow to cool for 10-15 minutes before serving.
Nutrition Facts
Serving Size (1) Recipe yields 3
Amount per serving
Total Calories 163
Fat 8.6 g
Carb 18.7 g
Protein 4 g

Oatmeal Trail Mix Cookies PDF (25.44 KB)

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