4 Healthy, Dessert Recipes To Outsmart Your Sweet Tooth

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.

1

Quinoa Protein Carrot Loaf

• 1 3/4 cups whole wheat flour
• 2/3 cup quinoa flour
• 2 tsp. xanthan gum
• 2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 whole egg
• 2 egg whites
• 1 cup sugar substitute
• 1/4 cup brown sugar/substitute
• 1/4 cup olive oil
• 3 cups shredded carrots
• 2/3 cup buttermilk
• 3/4 cup raisins (if desired)

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.

Quinoa Protein Carrot Loaf PDF (150 KB)

2

Flour-Free Fudge Cups

• 1/2 cup unsweetened cocoa
• 1/2 scoop chocolate protein powder
• 1/4 cup brown rice flour
• 1/2 cup quinoa flour
• 1 tbsp. corn starch
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 cups sugar
• 2/3 cup fat-free vanilla yogurt
• 1/4 cup walnut pieces

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.

Flour-Free Fudge Cups PDF (148 KB)

3

Chocolate Shortbread Cookies

• 1/2 cup light butter
• 1/4 cup sweetener
• 1 tsp. vanilla extract
• 3/4 cup brown rice flour
• 2 tbsp. sweet rice flour
• 1/4 cup cocoa powder
• 1/4 tsp. xanthan gum
• 1/8 tsp. salt
• 1/2 cup semisweet chocolate chips
• 2 tsp. sweetener

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.

Chocolate Shortbread Cookies PDF (25.5 KB)

4

Oatmeal Trail Mix Cookies

• 1/3 cup olive oil
• 1/2 cup unsweetened applesauce
• 1/2 cup sugar substitute
• 1/4 cup brown sugar
• 1 whole egg
• 1 tsp. vanilla
• 1/2 cup whole wheat flour
• 1/2 cup quinoa flour
• 1/2 cup vanilla protein powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup rolled oats (not quick oats)
• 1/8 cup raisins
• 1/8 cup dried cranberries
• 1/8 cup almonds
• 1/8 cup pecans
• 1/8 cup dried apricots

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.

Oatmeal Trail Mix Cookies PDF (25.44 KB)

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