Dessert Recipes
mellybea
Posts: 26
Hi everybody! Have you ever had a sweet tooth, but felt guilty eating something not diet friendly? I want to help with that today. You don't have to ruin your progress or even get off track. These are healthier recipes than the high sugar/ carbohydrate loaded options that you can buy at the grocery store. If you have any suggestions or dessert recipes that you want to share, please do so! We are always looking for yummy recipes to share with our patients and satisfy our own sweet cravings as well. Thanks!
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Replies
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Gluten Free Black Bean Brownies
Prep time: 5 mins
Cook time: 25 mins
Serves: 12
Ingredients
• 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
• 2 large flax eggs (2.5 T flaxseed meal + 6 T water)
• 3 T coconut oil, melted (or sub other oil of choice)
• 3/4 cup cocoa powder (the higher quality the better)
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• heaping 1/2 cup raw sugar, slightly ground or pulsed in a food processor or coffee grinder for refined texture
• 1 1/2 tsp baking powder
• Optional toppings: crush walnuts, pecans or semisweet chocolate chips
Instructions
1. Preheat oven to 350 degrees.
2. Lightly grease a 12-slot standard size muffin pan (not mini). Make sure you've rinsed and thoroughly drained your black beans at this point.
3. Prepare flax egg by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients (besides walnuts or other toppings) and puree - about 3 minutes - scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny.
6. Evenly distribute the batter into the muffin tin and smooth the tops with a spoon or your finger.
7. Optional: Sprinkle with crushed walnuts, pecans or chocolate chips.
8. Bake for 20-26 minutes or until the tops are dry and the edges start to pull away from the sides. I found mine took about 25.
9. Remove from oven and let cool for 30 minutes before removing from pan. They will be tender, so remove gently with a fork. The insides are meant to be very fudgy, so don't be concerned if they seem too moist - that's the point. Plus, they're vegan so it doesn't really matter.
10. Store in an airtight container for up to a few days. Refrigerate to keep longer.
Nutrition Information
Calories: 140 calories Fat: 6 g Carbohydrates: 22 g Sugar: 9 g Sodium: 163 mg Fiber: 7 h Protein: 5 g
nutrition information is a rough estimate for 1 brownie; does not include toppings.
adapted from mylittlecelebration0 -
Flourless Orange Almond Cake
Ingredients
2 whole oranges
300g almond meal
6 eggs
100g coconut syrup
1 tsp baking soda
Method
Cover the oranges in water in a saucepan and boil for about 2 hours. Keep topping up when necessary and go and relax, check your emails etc… in the meantime.
Preheat the oven to 180 degrees Celsius and line the bottom of a 24cm springform pan with baking paper.
Lightly beat the eggs.
Blend the eggs and oranges (quarter them first) thoroughly in a food processor.
Add the rest of the ingredients to the food processor, again blending thoroughly.
Pour mixture into the lined tin and bake for roughly an hour.
Enjoy! – x.
http://www.carmeneatjoy.com/2013/01/flourless-orange-and-almond-cake/
** I would recommend going to the source of this recipe to read the reviews and suggestions, as we have not tested this recipe yet and there were some interesting comments. One suggested using agave syrup instead of the coconut syrup. -MB0 -
Paleo Chocolate Coffee Truffles
Ingredients
1/2 cup coconut butter
3 Tablespoons 100% cocoa powder
1 Tablespoon ground coffee
1 Tablespoon unsweetened coconut flakes
1/2 teaspoon raw honey
1 Tablespoon coconut oil
Instructions
Melt the coconut butter (in a microwave) so that it can be mixed with a fork.
Mix in all the ingredients (except the coconut oil) and mix well with a fork.
Take an ice-cube tray and pour approximately 1/4 teaspoon of coconut oil into 6-7 of the cups.
Spoon the mixture into each cup of the ice-cube tray and gently pat them flat with a fork.
Freeze for 4-5 hours.
Defrost at room temperature for 15-20 minutes before serving.
http://paleomagazine.com/paleo-chocolate-coffee-coconut-truffle-desserts/ <<<<<great pictures and comments!
These treats are around 140 calories a piece so moderation is key, but it will surely satisfy that chocolate craving!
Nutrition Facts
Servings 7.0
Amount Per Serving
Calories 142
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 11 g 57 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 6 mg 0 %
Potassium 1 mg 0 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 3 g 13 %
Sugars 2 g
Protein 2 g 3 %0 -
Egg White Crepes
This is a dessert recipe, not a breakfast recipe. Keep in mind that you should strictly limit artificial sweeteners to two servings daily, so this recipe would contain the max amount for one day. To cut the serving of artificial sweetener in half, opt for fresh fruit without the added sweetener. -Melissa
1 egg white (or egg substitute)
1 Tablespoon of milk
1 packet sweet and low (or sweetener of your choice)
1/2 cup frozen fruit (anything you like would work)
1 packet sweetener
Crepe
Heat a small frying pan over med/high heat. Mix egg white, sweetener, and milk very well. Spray pan with butter-flavored spray and pour egg mix into pan, allowing the crepe to solidify somewhat. Fold in half (like an omelet) and cook until slightly browned and not runny
Fruit topping
Mix fruit and artificial sweetener, and then cooking in microwave about a minute to create sauce.
Number of Servings: 1
This dessert has 66.9 calories, 10.1 active carbohydrates, and 4.2 grams of protein per serving. The nutritional information will change, depending on which kind of fruit you use. To calculate exactly the calorie amount for what you are eating, you can always enter the ingredients into the recipe portion of myfitnesspal. It will give you a more exact amount, and you can change the serving sizes and fruit types.
Recipe submitted by SparkPeople user IVORY1825.0 -
Raspberry Bars
CRUST
• 3/4 cup white whole-wheat flour , (see Note)
• 1/2 cup chopped pecans
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons cold butter, cut into small pieces
• 2 tablespoons ice water
• 1/2 teaspoon vanilla extract
RASPBERRY FILLING
• 2 teaspoons unflavored gelatin
• 2 tablespoons water
• 3 cups fresh raspberries, divided
• 1/2 cup granulated sugar
• 4 tablespoons nonfat cream cheese, softened
• 2 tablespoons low-fat milk
• 1 tablespoon confectioners' sugar
Directions
1. To prepare crust: Preheat oven to 400°F. Coat an 8-inch-square baking pan with cooking spray.
2. Place flour, pecans, 2 tablespoons sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add ice water and vanilla and pulse just until the dough starts to come together. Transfer to the prepared pan. Press evenly and firmly into the pan to form a bottom crust.
3. Bake the crust until it looks set, but not browned, about 15 minutes. Let cool on a wire rack.
4. To prepare raspberry filling: Sprinkle gelatin over 2 tablespoons water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
5. Reserve 16 raspberries. Puree the remaining raspberries in a food processor until smooth. Transfer to a medium saucepan and stir in 1/2 cup sugar. Cook over medium heat until bubbling. Stir in the gelatin mixture and cook, stirring, until the gelatin is melted, about 1 minute.
6. Fill a large bowl with ice water. Pour the raspberry mixture into a medium bowl and set it in the bowl of ice water. Refrigerate, stirring occasionally with a rubber spatula, until the mixture thickens to the consistency of loose jam and is beginning to set around the edges, about 30 minutes.
7. Meanwhile, beat cream cheese, milk and confectioners’ sugar in a medium bowl with an electric mixer until smooth.
8. Spread the thickened raspberry filling evenly over the crust. Dollop the cream cheese mixture over the filling. Draw the tip of a sharp knife or skewer through the two fillings to create a swirled effect. Nestle the reserved berries into the filling, evenly spacing them so each bar will be topped with a berry when cut. Refrigerate until the bars are completely set, about 3 hours. Cut into 16 bars, one raspberry per bar.
This recipe makes 16 servings, meant to be just a bite of sweetness when the sugar cravings hit you. One serving has 101 calories, 12 grams of carbohydrates, and 2 grams of protein.-Melissa
http://www.diabeticconnect.com/diabetic-recipes/general/4858-raspberry-bars0 -
Lemon Squares
This recipe sounds like delicious (healthier) version of the calorie and sugar packed lemon bars. I have not personally tried it, but if you one of you does, please let us know!
CRUST
1 cup almond flour (fine ground)
1/4 tsp sea salt
2 Tbsp powdered xylitol*
1 Tbsp coconut oil, melted
2 Tbsp raw unsalted butter, melted
1 Tbsp pure vanilla extract
LEMON TOPPING
1/4 cup almond flour (fine ground)
1/4 cup powdered xylitol*
2 tsp Stevita Spoonable stevia
4 large free-range eggs
1/2 cup fresh squeezed lemon juice
Directions
Preheat oven to 350 degrees. Line an 8-inch square baking dish with unbleached parchment paper.
CRUST Combine the almond flour, powdered xylitol, and sea salt in a large bowl. In a medium bowl, stir together coconut oil, butter and vanilla extract. Stir the wet ingredients into the dry until thoroughly combined. Press the dough evenly into the bottom of the prepared baking dish. Bake for 15 to 17 minutes, until lightly golden.
LEMON TOPPING While the crust bakes, prepare the topping. In a blender or food processor (or by hand with a whisk), combine the almond flour, powdered xylitol, stevia, eggs, and lemon juice. Blend on Medium speed until smooth. Remove the crust from the oven. Pour the topping evenly over the hot crust.
Pop back into oven. Bake for 15 to 20 minutes at 350 degrees F until the topping is golden at edges. Let cool in the baking dish for 30 minutes, then refrigerate for 2 hours to set. Sprinkle with extra powdered xylitol (optional). Cut into bars and serve.
This recipe makes 18 small portions, meant for a taste of sweetness when you need it. One serving contains 91 calories, 1.6 carbohydrates, and 3.1 grams of protein.
http://www.diabeticconnect.com/diabetic-recipes/general/5674-lemon-squares0 -
Fresh Strawberry Pie
This is a low calorie version of the sugar loaded traditional strawberry pie. Mind your portions, but enjoy these little slices of strawberry heaven.
• 3 pkgs. sugar substitute
• 1 small box sugar free strawberry gelatin
• 3 C fresh strawberries
• 3 Tbsp cornstarch
• 1 C hot water
• 1 pie crust
• 1 pkg sugar free cool-whip
Directions
1. Mix gelatin, cornstarch, and hot water and cook 2 min. Add sugar substitue and cool. Add sliced strawberries to cooled gelatin mixture and coat.
2. Pour into cooled 9 in. pie crust. Top with sugar free cool whip before serving.
3. Option; You can use frozen strawberries but then it wouldn't be fresh strawberry pie. You can keep back a few slices of strawberries to place on top of pie to decorate.
This recipe is meant to be eaten in moderation, especially because of the sugar substitute. The recipe makes 8 servings. One serving contains 60 calories, 7 carbohydrates, and 1 gram of protein.
http://www.diabeticconnect.com/diabetic-recipes/general/3967-fresh-strawberry-pie0