Desserts Two Ways

Favorite

Dessert Recipes

Made Two Ways

Classic and Healthier

Louise Davidson

Contents

Introduction

Baking Substitutions

1. Cakes

Chocolate Cake

Healthier Chocolate Cake

Strawberry Shortcake

Healthier Strawberry Shortcake

Birthday Cake

Lighter Birthday Cake

Baked Cheesecake with Strawberry Compote

Healthy Honey Cheesecake

Carrot Cake

Healthier Carrot Cake

Red Velvet Cake

Healthier Red Velvet Cake

Chocolate Molten Lava Cakes

Healthier Chocolate Molten Lava Cakes

Boston Cream Pie

Healthier Boston Cream Pie

Lemon Poke Cake

Lighter Lemon Poke Cake

2. Pies

Key Lime Pie

Healthier Key Lime Pie

Deep Dish Apple Pie

Healthy Rustic Apple Tart

Pumpkin Pie

Healthy Pumpkin Pie

Blueberry Pie

Healthier Blueberry Pie

Lemon Meringue Pie

Healthy Lemon Meringue Pie

Banana Cream Pie

Healthier Banana Cream Pie

Pecan Pie

Healthier Pecan Pie

Mississippi Mud Pie

Healthier Mississippi Mud Pie

3. Cookies and Bars

Super Chocolate Chip Cookies

Healthier Chocolate Chip Cookies

Gingerbread Cookies

Vegan Gingerbread Cookies

Classic Lemon Bars

Nutritious Lemon Bars

Chocolate Macaroons

Healthy Chocolate Macaroons

Snickerdoodles

Healthy Snickerdoodles

Peanut Butter Cookies

Healthy Peanut Butter Cookies

Cowboy (Oatmeal) Cookies

After-School Oatmeal Cookies

Shortbread Cookies

Crazy Easy Healthy Shortbread Cookies

Classic Brownies

Healthy Black Bean Brownies

Nanaimo Bars

Healthier Nanaimo Bars

Whoopie Pies

Healthier Whoopie Pies

4. Frozen Desserts

Easy Baked Alaska

Healthier Easy Baked Alaska

Homemade No-Churn Ice Cream

Healthier Homemade Frozen Yogurt

Ice Cream Sandwiches

Healthier Ice Cream Sandwiches

Choco-Hazelnut Pops

Healthier Choco-Hazelnut Pops

Banana Split

Healthy Banana Split

5. Fruity Desserts

Grandma’s Famous Peach Cobbler

Healthier Peach Cobbler

Bananas Foster

Healthier Bananas Foster

Slow Cooker Apple Brown Betty

Healthier Apple Brown Betty

Apple Streusel

Lighter Apple Streusel

Cherry Clafoutis

Healthier Cherry Clafoutis

Ambrosia Salad

Lighter Ambrosia Salad

6. Puddings and Custards

Bread Pudding with Caramel Sauce

Healthier Bread Pudding

Chocolate Mousse

Healthier Chocolate Mousse

Classic Tiramisu in a Glass

Lighter Tiramisu

English Trifle

Lighter English Trifle

Crème Brulee

Healthier Crème Brulee

Chocolate Parfait

Healthy Chocolate Parfait

7. Donuts and Other Pastries

Apple Fritters

Baked Apple Fritters

Chocolate Eclairs

Lighter Chocolate Eclairs

Churros

Baked Churros

Cream Puffs

Lighter Cream Puffs

Plain Glazed Donuts

Healthier Glazed Donuts

Your Free Gift!

Review

Also by Louise Davidson

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Introduction

Did you know that sugarcane was grown in India as long ago as 500 BCE, but that it actually didn’t become common in Europe until after the Crusades, around 1200? Even then, it was mainly found in wealthy homes. The Industrial Revolution brought affordable processed goods, and that’s when our tradition of eating dessert started to develop.

These days many of us are sugar addicts, whether we’re in touch with that reality or not. But with more people being overweight and developing health problems as a result of sugar consumption, there has been more interest in finding healthier ways to indulge. Can we have our cake and be healthy, too?

We’re here to help answer that question. There are a number of ways we can take our favorite desserts and make them healthier – whether we want to do that for our children, because we’re developing better habits for ourselves, or if we’re trying to lose weight. There are simple substitutions you can make with ingredients you have on hand that will make those comforting snacks and meals into more acceptable choices.

It’s always the case that foods with more fresh fruit, less sugar (or more natural sweetener choices), and a higher fiber content will be more nutritious. We’ve provided 50 recipes here to help you out on the days when you need to make a better choice.

And we know that some days, you won’t want to choose the healthy dessert. That’s why we’ve provided the original recipes as well!

The changes we’ve made to these recipes can be carried over into your other foods as well. Below, we’ve included a quick list of ways you can make all your baked goods healthier.

Baking Substitutions

Substitutions for Oil or Butter

Applesauce. In any muffin or sweetbread, you can safely switch out half of the oil or butter for applesauce, and sometimes you can replace it all. Try it with your favorite recipes and see how it goes.

Mashed banana. In brownies or cookies, try mashed banana in place of your fat, and add a dose of potassium, vitamin B6, and fiber!

Chia seeds. Mix 2–3 tablespoons of chia seeds in a cup of water, and let them sit for 20 minutes. Use this to replace up to half the butter in a recipe, in equivalent measure. This works in cakes, muffins, and bread.

Avocado. Replace the butter in your brownies or chocolate cookies with avocado, and get a dose of monounsaturated fats, fiber, and loads of potassium.

Coconut oil may be high in saturated fats, but it gives you very good results and a lovely flavor in baking. Some say it’s good for us, but overall, the jury is still out. Go with moderation, and don’t use it over 350°F.

Substitutions for Sugar

Honey. Replace one cup of sugar with three-quarters of a cup of honey. You also need to decrease the liquid in your recipe by one-fifth, and the oven temperature should be 25 degrees lower. While sugar has only empty calories, honey gives you potassium and vitamin C.

Maple Syrup. Replace one cup of sugar with three-quarters of a cup of maple syrup. As with honey, you need to decrease the liquid in your recipe by three tablespoons, and the oven temperature should be 25 degrees lower. Even so, your baked items will be darker in color than with sugar, but you’ll be getting calcium, manganese, iron, and zinc, as well as some omega-6 fatty acids.

Puréed Fruit. If you have used fruit in place of your oil, then you have already added a healthy, natural sweetener to your baking. You can cut back the sugar, usually by half.

Note: Agave nectar, raw cane sugar, and stevia are all common sweeteners, but their advantages over plain sugar are minimal. They are also more complicated and less reliable for baking.

Substitutions for White Flour

Whole wheat. Use whole wheat flour in place of white flour where you can, replacing at least half (and sometimes all) of the white flour in your recipe. You may find that things come out a little heavier, but the nutritional value is incomparable. Not only does it digest more slowly and effectively, but you get a lot of vitamins and minerals that have been stripped away from the white flour.

Note: There are many different flours you can buy and use in place of white flour, but they each have different physical and chemical properties. They need to be carefully combined and you’ll need to adapt your recipes accordingly, so even though these other flours are usually more nutritious, they don’t make our list of easy substitutions. However, you can safely substitute a few tablespoons of a healthier flour in most of your recipes.

Flax meal. It’s usually safe to replace up to a fifth or a quarter of your white flour with flax meal, and it doesn’t affect the flavor very much. However, just two tablespoons of flax meal will give you 3 grams of dietary fiber and 3 grams of protein. It also contains calcium, iron, potassium, and healthy omega-3 fatty acids!

While you’re on your journey toward better health, remember that sometimes plain fruit with yogurt makes a lovely sweet dish, but it does lack the satisfying quality of a good, traditional dessert. We hope you find all your favorites in the pages of this book!

1. Cakes

Chocolate Cake

Rich, delicious, classic chocolate cake.

Serves 10 – Prep. time 20 min. – Cooking time 40-45 min.

Ingredients

2 cups milk

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

2 cups white sugar

1 ¼ cups butter

4 large eggs

2 teaspoons baking soda

½ cup cocoa powder, unsweetened

½ teaspoon salt

Cooking spray, as needed

For the cream cheese frosting

10 ounces cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

½ cup unsweetened cocoa powder

4 ounces semi-sweet chocolate, melted and cooled

1 pinch salt

1 teaspoon vanilla

Chocolates, chocolate chips, and strawberries (optional)

Directions

1. Preheat oven to 350°F and place oven rack in the middle position.

2. Line bottom of 3 8-inch cake pans with a circle of parchment paper in the bottom and a good coating of cooking spray.

3. To a large mixing bowl, add the cocoa, salt, baking soda and flour; combine well.

4. In another large bowl, mix the sugar and butter to dissolve the sugar completely.

5. Mix in the eggs and vanilla; combine well.

6. Pour in the milk and flour mixture; combine to make a smooth batter.

7. Add the batter evenly between the pans and bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.

8. Meanwhile, prepare the icing. Beat together the cream cheese and butter until smooth, and then add the other ingredients.

9. Cool down on wired racks and unmold. Frost when cakes are completely cooled down. Decorate with chocolates, chocolate chips and strawberries if desired. Slice, and serve!

Nutrition per serving

Calories 626, Fat 31.9 g, Carbs 83.3 g, Sugar 61.0 g,

Protein 8.0 g, Sodium 534.9 mg

Healthier Chocolate Cake

A great way to sneak a teensy bit more nutrition to the kids.

Serves 10 | Prep. time 20 min. | Cooking time 25 min.

Ingredients

For the cake

3 eggs

1 cup maple syrup

2 cups full-fat plain Greek yogurt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

2 teaspoons vanilla extract

½ teaspoon salt

½ cup cocoa powder

1 ¾ cups whole wheat flour

¼ cup ground flax meal

For the frosting

1 ½ cups full-fat plain Greek yogurt

⅓ cup maple syrup

⅓ cup cocoa powder

1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F and prepare two round cake pans with a circle of parchment paper in the bottom and a good coating of cooking spray.

2. In a mixing bowl, beat the eggs and add the maple syrup. Mix until smooth.

3. Add the yogurt, baking soda, baking powder, vanilla, and salt. Mix until well incorporated.

4. Sift in the cocoa, flour, and flax seed. Mix until smooth, but do not overmix.

5. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

6. Prepare the frosting by whisking all the ingredients together. Refrigerate until ready to use.

7. To assemble the cake, slice each circle into two thinner circles. Lay one on a platter and cover it with a quarter of the icing. Cover it with another layer of cake and repeat until all the cake and icing is used.

8. Refrigerate uneaten portions.

Nutrition per serving

Calories 335, Fat 8 g, Carbs 54 g, Sugar 29.8 g,

Protein 16.4 g, Sodium 253.6 mg

Strawberry Shortcake

A summer classic that everyone loves.

Serves 6 – Prep. time 25 min. – Cooking time 17 min.

Ingredients

1 pint fresh strawberries, washed, stemmed, and sliced (any berries may be used)

1 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon salt

½ teaspoon baking soda

2 tablespoons cold unsalted butter, diced

1 ½ cups shredded Monterey Jack cheese

1 cup sour cream

Whipping cream

Directions

1. Preheat oven to 425ºF.

2. Sift together flour, baking powder, cinnamon, salt and soda into a mixing bowl. Add the butter and blend with a pastry tool until mixture forms coarse crumbs, about the size of peas. Stir in the cheese, then add sour cream. Stir until the mixture forms a soft dough.

3. Turn out the dough on a lightly floured surface and knead 6 times. Roll the dough out until 1/2 inch thick. Cut with a 3 ⅓-inch round cutter. Bake on ungreased baking sheet 15–17 minutes until golden brown. Cool on wire rack.

4. To assemble, cut cakes in half, add plenty of sliced strawberries, cover with the cake’s other half. Arrange some more strawberry slices. Garnish with whipped cream, and enjoy.

Nutrition per serving

Calories 362, Fat 17 g, Carbs 47 g, Sugar 21 g,

Protein 6 g, Sodium 308 mg

Healthier Strawberry Shortcake

Everyone will love this lighter version of the original.

Serves 6 – Prep. time 25 min. – Cooking time 17 min.

Ingredients

1 cup whole wheat flour

⅓ cup ground flax meal

1 teaspoon baking powder

2 eggs

½ cup honey

⅓ cup butter, melted

1 teaspoon vanilla extract

½ cup milk or almond milk

4–5 cups fresh, sliced strawberries

4 cup fresh whipped cream

Mint leaves, for garnishing (optional)

Directions

1. Preheat oven to 350ºF, and coat a 12 muffin pan with cooking spray or muffin liners.

2. Sift together the flour, flax, and baking powder, and stir in the eggs, honey, melted butter, vanilla extract, and milk. Mix well.

3. Pour the batter into the prepared pan, and bake for 20-25 minutes, until the center is set.

4. Cool on a wired rack, unmold, and split in two. Add strawberry slices and whipped cream, and top with other half and serve.

Nutrition per serving

Calories 258, Fat 9.5 g, Carbs 38.7 g, Sugar 25.3 g,

Protein 6.2 g, Sodium 126.2 mg

Birthday Cake

Because you never want to miss out on the birthday cake!

Serves 12 – Prep. time 25 min. – Cooking time 30 min.

Ingredients

¾ cup unsalted butter, softened

1 ⅓ cups sugar

3 large eggs, at room temperature

1 ½ teaspoons vanilla extract

2 ½ cups cake and pastry flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, room temperature

For the cream cheese frosting

13 ounces cream cheese, at room temperature

1 cup butter, at room temperature

2 teaspoons vanilla extract

¼ teaspoon salt

4 cups powdered sugar

Colored sprinkles (optional)

Directions

1. Preheat oven to 350ºF, and coat 2 8” cake pans with cooking spray.

2. In a stand mixer, combine the butter with the sugar until it is light and fluffy. Add the eggs one at a time, mixing until each is fully incorporated. Add the vanilla.

3. In a separate bowl, sift the flour, baking powder, baking soda, and salt. Whisk them together.

4. Add the dry ingredients to the wet in three additions, alternating with buttermilk.

5. Pour the batter into the cake pans. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the cakes completely.

7. Meanwhile, prepare the frosting by beating all the ingredients together until smooth.

8. To assemble, place one cake on a serving plate.

9. Spread a third of the frosting onto the cake, and place the second cake layer on top. Spoon the remaining frosting on top, and spread it down the sides if desired.

10. Finish colored sprinkles, if desired.

Nutrition per serving

Calories 679, Fat 37.7 g, Carbs 82.9 g, Sugar 62.6 g,

Protein 4.9 g, Sodium 412.2 mg

Lighter Birthday Cake

A lighter version of the original . They wonèt even notice!

Serves 8 – Prep. time 20 min. – Cooking time 50 min.

Ingredients

1 ¾ cups all-purpose flour

5 teaspoons baking powder

1 egg

2 tablespoons butter, softened

1 cup sugar

1 ½ teaspoons vanilla extract

½ teaspoon almond extract

1 cup milk

3 tablespoons colored sprinkles, divided

For the frosting

½ cup light cream cheese

½ cup plain Greek yogurt

5 tablespoons powdered sugar

¼ teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F, and prepare an 8” springform pan with cooking spray.

2. In a bowl, combine the flour and baking powder.

3. In a separate bowl, beat the egg, butter, and sugar together until they are light and fluffy.

4. Fold in the dry ingredients in two additions, alternating with the milk.

5. Last, fold in 3 tablespoons of the colored sprinkles until only just combined.

6. Bake for 50 minutes, until a toothpick inserted in the center comes out clean.

7. Meanwhile, prepare the frosting by combining all the ingredients and beating with an electric mixer until they are light and fluffy. Refrigerate until ready to use.

8. When the cake is completely cooled, use a long knife to slice it through the center to make two layers. Set one layer on a cake platter.

9. Spread a third of the frosting onto the cake, and place the second cake layer on top. Spoon the remaining frosting on top, and spread it down the sides if desired.

Nutrition per serving

Calories 324, Fat 8.2 g, Carbs 56.3 g, Sugar 34.9 g,

Protein 6.3 g, Sodium 416 mg

Healthy Honey Cheesecake

You’ll love this light and healthy dessert.

Serves 12 – Prep. time 30 min. plus overnight draining –

Cooking time 30 min.

Ingredients

2 cups 2% Greek yogurt

2 cups low fat ricotta cheese

2 cups graham cracker crumbs

½ teaspoon salt

⅓ cup melted butter

⅓ cup liquid honey

1 large egg

Zest of 1 lemon

1 teaspoon vanilla extract

Honey and walnuts for serving

Directions

1. In a mixing bowl, combine the yogurt and ricotta. Line a strainer with cheesecloth, and place it in a bowl. Spoon the cheese mixture into the strainer, and cover it with plastic wrap. Cover, and refrigerate overnight to allow the liquid to seep out.

2. When you are ready to begin, preheat the oven to 325°F.

3. Lightly grease the bottom of a 9-inch springform pan.

4. In a small bowl, mix together the graham cracker crumbs, melted butter, and salt. Press the mixture down into the bottom of the pan using the back of a spoon.

5. In a bowl, combine the drained cheese mixture with the honey, egg, lemon zest, and vanilla. Pour the mixture over the crust, smooth it out, and bake for 30 minutes.

6. Refrigerate for 4 hours or overnight, and serve with a drizzle of honey and a few walnuts.

Nutrition per serving

Calories 223, Fat 9.9 g, Carbs 24.1 g, Sugar 14.8 g,

Protein 10 g, Sodium 335 mg

Baked Cheesecake with Strawberry Compote

This is the real deal!

Serves 12 – Prep. time 20 min. – Cooking time 50 min.

Ingredients

1 ½ cups graham cracker crumbs

⅓ cup unsalted butter, melted

1 ½ cups + 3 tablespoons granulated sugar, divided

2 ½ pounds cream cheese, at room temperature (5 8-ounce packages)

¼ cup sour cream

7 large eggs

1 ½ teaspoons vanilla extract

4 cups frozen strawberries

2 teaspoons cornstarch

¼ cup water

1 tablespoon lemon juice

Directions

1. Preheat the oven to 350°F. Lightly grease the bottom of a 9-inch springform pan.

2. In a small bowl, mix together the graham cracker crumbs, melted butter and 1 tablespoon of sugar. Press the mixture down into the bottom of the pan using the back of a spoon. Bake for 8 minutes, and let it cool down completely.

3. Increase the oven temperature to 450°F. Adjust the oven rack to the lower third of the oven.

4. In the bowl of an electric stand mixer, beat the cream cheese and 1 ½ cups of sugar on medium-high speed until it is light and fluffy, about 2–3 minutes. Using a spatula, scrape down the sides of the bowl to make sure all the cheese is incorporated.

5. Reduce the mixer’s speed to medium. Combine the eggs one at a time into the filling, making sure the ingredients are well incorporated with each addition.

6. Lower the mixer’s speed to low. Add the sour cream and vanilla extract, and mix until there are no visible streaks. Transfer the batter to the pie crust.

7. Bake the pie at 450°F for 15 minutes. After that, reduce the oven temperature to 225°F, and continue baking for about 1 ¼ hours, or until the center is set. While baking, avoid opening the oven to prevent the cake from cracking.

8. Once the cake is done baking, turn off the oven but do not remove the cheesecake. Leave the oven door ajar for 15 minutes. After 15 minutes, remove the cake from the oven and leave it to cool at room temperature, then place it in the refrigerator to let it chill and set completely.

9. Meanwhile, make the strawberry compote. Combine the cornstarch, lemon juice, water and 2 tablespoons of sugar in a medium saucepan. Heat the mixture over medium heat until the liquid starts to thicken. Stir in the berries and cook until bubbles start to form. Remove the pot from the heat and set it aside to cool down completely.

10. When ready to serve, run an offset spatula or butter knife around the side of the pan to help release the cake.

11. Serve the cake with a scoop of strawberry sauce on it.

Nutrition per serving

Calories 616, Fat 44 g, Carbs 49 g, Sugar 23 g,

Protein 11 g, Sodium 372 mg

Carrot Cake

A staple of any bake sale, this version is sure to impress.

Serves 12 | Prep. time 40 min. | Cooking time 30 min.

Ingredients

For the cake

1 ⅓ cups vegetable oil

1 cup sugar

1 cup brown sugar, packed

4 eggs

1 tablespoon vanilla extract

2 cups flour

1 tablespoon ground cinnamon

½ teaspoon baking soda

1 ½ teaspoons baking powder

1 teaspoon salt

4 cups grated carrots

1 cup chopped walnuts

1 cup raisins

For the cream cheese frosting

13 ounces cream cheese, at room temperature

1 cup butter, at room temperature

2 teaspoons vanilla extract

¼ teaspoon salt

4 cups powdered sugar

Directions

1. Preheat the oven to 350°F, and prepare two round cake pans with a circle of parchment paper in the bottom and a good coating of cooking spray.

2. In a large mixing bowl, beat the oil with the white and brown sugar. Add the eggs and vanilla, and mix until smooth.

3. Add the flour, cinnamon, baking soda, baking powder, and salt. Mix until well combined, and then fold in the carrots, walnuts, and raisins.

4. Pour the batter into the prepared pans, and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool the cakes completely before frosting.

6. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

7. Prepare the frosting by beating all the ingredients together. Refrigerate until ready to use.

8. To assemble the cake, lay one cake on a platter, upside down. Cover it with a layer of the icing. Cover it with another layer of cake, and use the remaining frosting to cover the top and sides of the cake.

9. Refrigerate uneaten portions.

Nutrition per serving

Calories 966.8, Fat 58.5 g, Carbs 113.9 g, Sugar 84.7 g,

Protein 8.8 g, Sodium 566.1 mg

Healthier Carrot Cake

Carrot cake sounds like it’s good for you, and in this case it is!

Serves 12 – Prep. time 30 min. – Cooking time 30 min.

Ingredients

For the cake

1 ½ cups white whole wheat flour

¼ cup wheat germ

1 ½ teaspoons baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ cup coconut oil, melted and cooled

⅔ cup honey

½ cup unsweetened applesauce

2 eggs

1 teaspoon vanilla extract

1 ½ cups finely grated carrots

¼ cup chopped walnuts

¼ cup chopped pecans

¼ cup sultana raisins

½ cup crushed pineapple, drained

For the frosting

½ cup chilled heavy cream

4 ounces cream cheese, softened

¼ cup honey

¼ teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F and prepare a 9x9 baking pan with greased foil.

2. In a large mixing bowl, combine the flour, wheat germ, baking soda, salt, cinnamon, and nutmeg.

3. In a separate bowl, beat together the coconut oil, honey, applesauce, eggs, and vanilla.

4. Add the wet ingredients to the dry ingredients and mix just to combine.

5. Fold in the carrots, walnuts, pecans, raisins, and pineapple.

6. Spoon the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove the cake from the pan, remove the foil, and cool the cake completely.

8. Prepare the frosting. Whip the cream until soft peaks form, and add the cream cheese, continuing to beat until combined. Add the honey and vanilla and mix until smooth.

9. Spread the icing on the cooled cake, and serve.

Nutrition per serving

Calories 312, Fat 16.3 g, Carbs 38.5 g, Sugar 26.2 g,

Protein 5.4 g, Sodium 309 mg

Red Velvet Cake

Enjoy the delicate flavor of this unique cake.

Serves 10 | Prep. time 60 min. | Cooking time 30 min.

Ingredients

2 teaspoons fine salt

2 ¾ cups plus 1 tablespoon sifted cake flour

2 teaspoons baking powder

2 tablespoons red food coloring

¼ teaspoon baking soda

1 ½ tablespoons water

2 sticks unsalted butter, softened, plus some more for greasing pans

1 ½ teaspoons vanilla extract

2 cups granulated sugar

¼ cup unsweetened cocoa powder

3 large eggs

1 tablespoon finely grated orange zest

1 cup whole or low-fat buttermilk

For Icing

1 pound sifted powdered sugar (4 cups)

1 ½ sticks unsalted butter (¾ cup)

1 pound cream cheese

2 tablespoons whole milk

Directions

1. Heat the oven to 350°F, and grease a 9-inch cake pan with butter, then flour. Tap off the excess flour, and set aside.

2. Sift the baking powder, baking soda, flour, and salt twice together, set aside.

3. Whisk the water, cocoa, vanilla, and food coloring in a small bowl until smooth, set aside.

4. In a large bowl, beat the butter on medium speed with an electric mixer until creamy, about 30 seconds. Add the sugar, ¼ cup at a time, beating about 15 minutes, until the mixture becomes fluffy.

5. Gradually add the eggs one at a time, along with the orange zest, beating after each addition. Add the red cocoa mix.

6. On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Beat the batter using a spatula, 10 to 12 strokes.

7. Divide cake batter into two cake pans, and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

8. Remove the cakes from the oven and allow the cakes to rest for 10 minutes before removing from the pans.

9. In the meantime, prepare the icing. In a large bowl, mix all the ingredients together at high speed, gradually reduce the speed until light and fluffy.

10. When the cakes are completely cool, place 1 cake on a serving plate. Spread the icing on the top. Place second cake on top and spread icing on top and sides.

Nutrition per serving

Calories 370, Fat 18 g, Carbs 49 g, Sugar 10.4 g,

Protein 4 g, Sodium 390 mg

Healthier Red Velvet Cake

Enjoy the delicate flavor of this unique cake.

Serves 10 | Prep. time 60 min. | Cooking time 30 min.

Ingredients

For the cake

3 eggs

1 cup maple syrup

2 cups full-fat plain Greek yogurt

1 ½ teaspoons baking soda

1 ½ teaspoons baking powder

2 teaspoons vanilla extract

1 ½ tablespoons red food coloring

½ teaspoon salt

½ cup cocoa powder

1 ¾ cups whole wheat flour

¼ cup ground flax meal

For the frosting

1 ½ cups full-fat plain Greek yogurt

⅓ cup maple syrup

⅓ cup cocoa powder

1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F and prepare two round cake pans with a circle of parchment paper in the bottom and a good coating of cooking spray.

2. In a mixing bowl, beat the eggs and add the maple syrup. Mix until smooth.

3. Add the yogurt, baking soda, baking powder, red food coloring, vanilla, and salt. Mix until well incorporated.

4. Sift in the cocoa, flour, and flax seed. Mix until smooth, but do not overmix.

5. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

6. Prepare the frosting by whisking all the ingredients together. Refrigerate until ready to use.

7. To assemble the cake, spread half of the icing on top of first cake. Cover it with other cake and spread top with remaining icing. Serve.

8. Refrigerate uneaten portions.

Nutrition per serving

Calories 335, Fat 8 g, Carbs 54 g, Sugar 29.8 g,

Protein 16.4 g, Sodium 253.6 mg

Chocolate Molten Lava Cakes

A classic that is a delight every time! Rich and comforting for all chocolate lovers.

Serves 8 | Prep. time 20 min. | Cooking time 8 min.

Ingredients

½ cup unsalted butter

⅔ cup bittersweet chocolate chips

1 ½ cups powdered sugar

4 large eggs

2 large egg yolks

1 ½ teaspoons vanilla extract

½ cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon salt

Additional powdered sugar (for garnish)

Vanilla ice cream for serving

Directions

1. Preheat the oven to 350°F, and lightly coat 6 4-ounce ramekins with cooking spray.

2. Melt the butter and chocolate chips together in a mixing bowl. You can either use the microwave or a double-boiler on the stove. Remove from the heat.

3. Stir in the powdered sugar, and then add the eggs and yolks one at a time, stirring after each addition. Add the vanilla.

4. Mix in the flour, cocoa powder, and salt. Mix to combine, and then pour the batter into the ramekins.

5. Bake for 16–20 minutes, until only the edges of the cake are cooked and the center remains soft and wiggly.

6. Cool for 20 minutes, and then invert the cakes onto serving plates. Sprinkle with powdered sugar.

7. Serve warm with vanilla ice cream if desired.

Nutrition per serving

Calories 465, Fat 27 g, Carbs 54 g, Sugar 40 g,

Protein 8 g, Sodium 213 mg

Healthier Chocolate Molten Lava Cakes

Perfect for when you need a treat. And only 194 calories each!

Serves 8 | Prep. time 20 min. | Cooking time 8 min.

Ingredients

6 tablespoons unsalted butter

4 ounces semisweet chocolate

2 tablespoons low fat plain yogurt

2 tablespoons cake flour

1 teaspoon vanilla extract

2 eggs plus 2 egg yolks

2 tablespoons powdered sugar

Directions

1. Preheat the oven to 400°F.

2. Melt the butter and chocolate together in a mixing bowl. You can either use the microwave or a double-boiler on the stove. Remove from heat.

3. Stir the yogurt in the chocolate mixture and add the flour. Mix with a wooden spoon until well blended.

4. Using an electric mixer, beat the vanilla, eggs, egg yolks and sugar on medium speed until it thickens and feels light and fluffy, about 6–7 minutes.

5. Add one quarter of the egg mixture into the chocolate. Stir until well blended. Using a spatula, gently fold another quarter of the egg mixture into the chocolate batter. Continue until well combined and repeat until the batter is all mixed. It should be light and fluffy.

6. Grease 8 4-ounce ramekins. Fill each ramekin with the chocolate batter to about three-quarters full. Place the ramekins on a baking sheet.  Bake for 7–9 minutes, until only the edges of the cake are cooked and the center remains soft and wiggly.

7. Serve warm.

Nutrition per serving

Calories 194, Fat 15.2 g, Carbs 13.4 g, Sugar 10.1 g,

Protein 3.1 g, Sodium 25 mg

Boston Cream Pie

Boston cream pie is the official dessert of Massachusetts.

Serves 8 – Prep. time 20 min. – Cooking time 55-60 min.

Ingredients

Cream filling

2 cups milk

⅓ cup sugar, divided

3 Tablespoons cornstarch

¼ teaspoon salt

2 large egg yolks

2 Tablespoons butter

1 teaspoon vanilla extract

1 Tablespoon rum (optional)

For cake batter

1 cup sifted cake flour

1 ½ teaspoons baking powder

¼ teaspoon salt

2 large eggs

1 cup granulated sugar

1 ½ teaspoons lemon juice

6 Tablespoons hot water

Chocolate glaze

3 ounces semisweet or bittersweet chocolate, chopped

2 Tablespoons granulated sugar

2 Tablespoons water

3 Tablespoons unsalted butter, softened

½ teaspoon vanilla extract

Directions

For the cream filling

1. Pour milk into a heavy-bottomed saucepan and stir in 2 Tablespoons sugar. Heat over medium heat, with occasional stirring. As soon as bubbles begin to form at the edges, turn off heat.

2. In a separate bowl, combine the remaining sugar with the salt, cornstarch and egg yolks. Mix thoroughly.

3. Gradually stir in about ⅓ cup of the hot milk and then pour back into the remaining hot milk.

4. Cook over boiling water or in a double boiler, stirring continuously, until mixture thickens.

5. Add butter and remove from heat.

6. Let cool slightly (about 10 minutes) and then stir in vanilla and rum (if using).

7. Let cool.

For the cake

8. Preheat oven to 350°F. Lightly grease two 8-inch round pans. Line the bottom with parchment paper, lightly grease again and then dust lightly with flour.

9. Sift flour, baking powder and salt into a bowl. Set aside.

10. Place eggs in a stand mixer bowl and beat at medium speed until light colored, thick and fluffy (about 10 minutes).

11. Continue mixing while adding lemon juice and 2 Tablespoons of hot water at a time. Beat until mixture is very thick.

12. Turn off mixer and gradually fold in flour mixture until fully incorporated.

13. Pour equal amounts of batter into the 2 round pans and bake until cake springs back when pressed lightly on top (about 25–30 minutes).

14. Remove from oven and let cool for 10 minutes.

15. Loosen and remove from pan. Place on wire rack to cool completely.

To assemble

16. Even out the cake, if needed, by cutting away any protruding parts.

17. Spread the cream filling evenly over one layer and cover with second layer. Any excess cream filling will keep for 2 days in the refrigerator.

18. Refrigerate filled layers while preparing glaze.

19. To prepare glaze, heat chocolate, sugar and water over a double boiler to melt chocolate and dissolve the sugar. Remove from heat. Add butter and stir to blend well. Stir in vanilla. Let cool, stirring from time to time, until mixture thickens (about 15 minutes).

20. Pour glaze over cake.

21. Chill and serve. (Best served the day it is made. Will keep for 2 days when refrigerated.)

Nutrition per serving

Calories 504, Fat 17.6 g, Carbs 78.8 g, Sugar 40.1 g,

Protein 10.2 g, Sodium 344 mg

Healthier Boston Cream Pie

Bellies rejoice! You can have this pie and eat it too.

Serves 8 – Prep. time 20 min. – Cooking time 55-60 min.

Ingredients

For the custard

1 cup 1% milk

1 egg

1 ½ tablespoons brown rice flour

1 ½ tablespoons cane juice

½ teaspoon vanilla extract

For the cake

¾ cup light spelt flour

1 teaspoon baking powder

½ teaspoon salt

3 egg whites

¼ cup cane juice, divided

¼ cup 1% milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

2 eggs

For the icing

3 ounces 70% dark chocolate, roughly chopped

1 teaspoon unsalted butter

1 tablespoon 1% milk

Directions

For the custard

1. Pour the milk into a heavy-bottomed saucepan and heat it until it is steamy.

2. Meanwhile, in a heatproof bowl, beat the egg with the brown rice flour, cane juice, and vanilla.

3. When the milk is hot, slowly stir it into the egg mixture, whisking constantly so the egg does not curdle. When it is smooth, pour the mixture back into the saucepan and cook until it is thickened, which will take less than a minute.

4. Remove the custard from the heat and strain it through a sieve if necessary. Cover with plastic wrap, letting the wrap touch the surface of the pudding. Refrigerate.

For the cake

5. Preheat oven to 350°F. Lightly grease two 8-inch round pans. Line the bottom with parchment paper, lightly grease again and then dust lightly with flour.

6. Sift the spelt flour, baking powder and salt into a bowl. Set aside.

7. Using an electric mixer, beat the egg whites until they are frothy. Add 1 tablespoon of cane juice, and continue until stiff peaks form.

8. In a small bowl, combine the milk with the melted butter and vanilla.

9. In a separate bowl, beat the eggs with the remaining cane juice until thick. Gently fold in the egg whites until they are incorporated, and then the milk mixture.

10. Pour the batter into your prepared pans, and bake for about 18 minutes, until a toothpick inserted in the center comes out clean.

11. Remove from oven and place them on racks until they are completely cool.

For the icing

12. Melt the chocolate in a double broiler, stirring constantly. Remove it from the heat and stir in the butter and milk. Use immediately.

To assemble

13. Even out the cake, if needed, by cutting away any protruding parts.

14. Spread the cream filling evenly over one layer and cover with the second layer. Any excess cream filling will keep for 2 days in the refrigerator.

15. Pour the icing over the cake.

16. Chill and serve.

Nutrition per serving

Calories 182, Fat 8 g, Carbs 23 g, Sugar 13 g,

Protein 6 g, Sodium 155 mg

Lemon Poke Cake

Bellies rejoice! You can have this pie and eat it too.

Serves 8 – Prep. time 20 min. – Cooking time 55-60 min.

Ingredients

1 boxed lemon cake, baked in a 9x13” pan and cooled

2 cups cooked lemon pudding, not yet set (reserve ¼ cup for drizzling)

1 (8 ounce) container whipped dessert topping

½ cup white chocolate chips

½ cup chopped pecans

Directions

1. Use the handle of a wooden spoon to poke holes evenly throughout the baked cake (approximately 20–25 holes).

2. Pour the lemon pudding over the cake, filling the holes. Use a rubber spatula to spread it evenly over the cake.

3. Spread the whipped topping over top. Sprinkle on the white chips and pecans. Drizzle with remaining lemon pudding.

4. Let it chill for at least 4 hours. Overnight is best.

Nutrition per serving

Calories 301, Fat 12 g, Carbs 44 g, Sugar 20 g,

Protein 3 g, Sodium 309 mg

Lighter Lemon Poke Cake

Bellies rejoice! You can have this pie and eat it too.

Serves 12 – Prep. time 20 min. – Refrigeration time 4–8 hours

Ingredients

1 box white cake mix

1 ¼ cups diet lemon-lime soda

2 egg whites

1 (.3-oz) sugar-free lemon Jell-O®

1 cup boiling water

½ cup cold water

1 (1-oz) sugar-free instant vanilla pudding

1 ½ cups cold fat-free milk

2 cups light whipped topping

Lemon zest for topping

Directions

1. Preheat the oven to 350°F and coat a 9x13” baking dish with cooking spray.

2. In a mixing bowl, combine the boxed mix with the diet soda and egg whites, and beat with an electric mixer for 2 minutes.

3. Pour the batter into the pan, and bake for five minutes less than what it says on the box. Check for doneness by poking the center of the cake with a toothpick.

4. Cool the cake for 15 minutes, and then use the handle of a wooden spoon to poke holes evenly throughout the baked cake (approximately 20–25 holes).

5. Combine the Jell-O and the boiling water until it dissolves, and then add the cold water. Pour the mixture over the cake, and refrigerate until completely cool.

6. Combine the pudding and milk, and beat until it is thick. Spread over the cake.

7. Spread the whipped topping on top and sprinkle with some lemon zest. Slice and serve.

Nutrition per serving

Calories 230, Fat 4.4 g, Carbs 42 g, Sugar 4.3 g,

Protein 4 g, Sodium 134.5 mg

2. Pies

Key Lime Pie

Just the way they love it down south!

Serves 8 – Prep. time 10 min. plus 4 hours cooling time –

Cooking time 45 min.

Ingredients

6 egg yolks

2 (7-ounce) cans sweetened condensed milk

1 cup lime juice, fresh or bottled

1 teaspoon vanilla

¼ teaspoon salt

1 (9-ounce) prepared 10-inch graham cracker crust

Whipped cream or topping (optional)

Lime, kiwi, strawberry slices for garnish

Directions

1. Preheat the oven to 350°F.

2. In a medium bowl, whisk the egg yolks, and slowly add the sweetened condensed milk.

3. Stir in the lime juice, vanilla, and salt, being careful not to create bubbles.

4. Pour the mixture into the crust, and bake for 45 minutes

5. Refrigerate for about 1 hour before serving. Serve cold with lime and cream as a garnish.

Nutrition per serving

Calories 440, Fat 15.9 g, Carbs 66.2 g, Sugar 56.7 g,

Protein 9.3 g, Sodium 309.2 mg

Healthier Key Lime Pie

Tart and refreshing, this pie is always a hit.

Serves 8 – Prep. time 15 min. plus one hour cooling time –

Cooking time 20 min.

Ingredients

2 teaspoons lime zest

1 cup lime juice

1 ¾ cups light sweetened condensed milk (1 - 14oz can)

¾ cup egg substitute

⅓ cup butter

¼ cup white sugar

1 ½ cups of graham cracker crumbs (10–12 graham crackers)

Fresh limes and whipping topping for garnish (optional)

Directions

1. Preheat the oven to 350°F.

2. Zest the lime (it usually takes 2 limes for this), and place the zest into a blender.

3. Add the egg substitute, lime juice, and sweetened condensed milk.

4. Blend the ingredients until they are smooth.  Stop the blender, and set aside.

5. Crush the graham crackers or measure out the crumbs.

6. Melt the butter, and combine it with the crumbs in a large bowl.

7. Fold in the sugar, and mix until the crumbs begin to stick together.

8. Transfer to a 9” pie plate and press the crumbs down into the bottom and sides.

9. Place the pie plate into a preheated oven for 10 minutes, then remove it from the heat and allow it to cool completely.

10. Pour the lime mixture into the pie crust. Place it in the oven, and bake for 10–12 minutes.

11. Refrigerate for about 1 hour before serving. Serve cold with lime and cream as a garnish.

Nutrition per serving

Calories 174, Fat 9.2 g, Carbs 19.5 g, Sugar 9.4 g,

Protein 3.9 g, Sodium 105 mg

Deep Dish Apple Pie

There’s a reason we turn to this food for comfort!

Serves 12 – Prep. time 15 min. – Cooking time 75 min.

Ingredients

4 pounds of Granny Smith Apples (8 cups)

1 orange

1 lemon

2 tablespoons of lemon juice

1 tablespoon of orange juice

½ cup white sugar, plus1 teaspoon

1 teaspoon of salt

1 tablespoon all-purpose flour

¾ teaspoon of ground cinnamon

⅛ teaspoon of ground allspice

½ teaspoon of ground nutmeg

2 deep-dish, premade pie crusts

1 egg

1 tablespoon of water

Vanilla ice cream for serving (optional)

Directions

1. Wash, peel, core, and slice the apples. Place them in a bowl.

2. Zest the orange and the lemon.

3. Squeeze the juices from the orange and lemon and pour into a bowl.

4. Whisk in the sugar and the zest.

5. Add the flour and salt.

6. Mix in the cinnamon, allspice and nutmeg.  Mix thoroughly.

7. Add the apples and toss.

8. Pour the apples into one of the deep-dish pie crusts.

9. Remove the second crust from its dish and place it over the apple mixture.

10. Fold it under the bottom crust and crimp the pie edges with your fingers.

11. In a small bowl, whisk together the water and egg.

12. Brush the egg on the top of the pie crust.

13. Sprinkle with the remaining sugar and slice in 4 to 5 slits.

14. Place in the oven and bake for 60 to 75 minutes or until the juices are bubbling and the crust is golden brown.

15. Serve warm or cold with vanilla ice cream, if desired.

Nutrition per serving

Calories 300, Fat 14 g, Carbs 42 g, Sugar 26 g,

Protein 3 g, Sodium 325 mg

Healthy Rustic Apple Tart

Healthy enough to serve for breakfast!

Serves 6 – Prep. time 15 min. – Cooking time 30–35 min.

Ingredients

1 cup all-purpose flour

⅓ cup whole wheat flour

½ teaspoon salt

5 tablespoons chilled unsalted butter, cut into ½-inch cubes

3 tablespoons ice water

2 tablespoons light sour cream

3 teaspoons unsalted butter, divided

2 apples

1 tablespoon brown sugar

½ teaspoon cinnamon

2 tablespoons chopped pecans

Directions

1. Prepare the pastry. Whisk together the flours and salt, and cut in the butter.

2. Combine the water with the sour cream, and gently stir it into the flour mixture until a dough forms. Do not overmix.

3. Shape the dough into a circle, wrap it tightly in plastic wrap, and refrigerate for an hour.

4. Preheat the oven to 400°F, and coat a small baking sheet with cooking spray.

5. Roll the dough into a circle on a lightly floured surface, and place it on the prepared tray.

6. Wash, peel, core, and slice the apples.

7. In a skillet, melt 1 teaspoon of butter. Add the apples and cook over medium heat until they are nicely caramelized. Add the brown sugar and cinnamon, and transfer the fruit to the center of the pasty.

8. Dot the apples with the remaining butter and the pecans.

9. Fold up the edges of the pastry to partially cover the apples.

10. Bake for 30–35 minutes, and let it cool a little before serving.

Nutrition per serving

Calories 255, Fat 13.8 g, Carbs 30.9 g, Sugar 9.0 g,

Protein 3.8 g, Sodium 201.2 mg

Pumpkin Pie

Those who like it, love it!

Serves 8 – Prep. time 15 min. – Cooking time 55 min.

Ingredients

2 cups canned pumpkin (1 15 ounce can)

1 ¾ cups sweetened condensed milk

2 eggs

1 teaspoon cinnamon, ground

½ teaspoon nutmeg, ground

½ teaspoon ginger, ground

½ teaspoon salt

1 premade pie crust

Whipping cream for serving

Pumpkin spices for dusting

Directions

1. Preheat the oven to 425°F.

2. In a large bowl, whisk together the pumpkin and condensed milk.

3. Fold in the first egg and mix until it is fully incorporated.

4. Fold in the second egg and again, mix until it is fully incorporated.

5. Whisk in the cinnamon, nutmeg, and salt. Mix until smooth.

6. Pour the filling into the pie crust and place in the oven.

7. Bake for 15 minutes before reducing the oven to 350°F.  Do not remove the pie while you lower the temperature but just continue baking.

8. Bake for an additional 40 minutes or until the knife comes out clean when it is inserted 1 inch from the crust.

9. Remove from the oven and cool.

10. Serve cold or warm. Top with whipped and dust with pumpkin spices if desired.

Nutrition per serving

Calories 446, Fat 16.4 g, Carbs 66.2 g, Sugar 22 g,

Protein 10.8 g, Sodium 41 mg

Healthy Pumpkin Pie

This is a good choice for when you’re in the mood for a lighter pie.

Serves 8 – Prep. time 20 min. – Cooking time 55 min.

Ingredients

For the pastry

1 ⅓ cups all-purpose flour

¼ teaspoon salt

1 tablespoon sugar

⅓ cup vegetable oil

3 tablespoons milk

For the filling

1 (15-ounce) can pumpkin

⅓ cup sugar

2 tablespoons honey

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 eggs

1 ½ teaspoons vanilla extract

¾ cup fat-free evaporated milk

Light whipped topping (optional)

Directions

1. Preheat the oven to 425°F.

2. In a mixing bowl, combine the flour, salt, and sugar. Add the oil and milk, and mix until it comes together in a ball.

3. Roll out the dough on a lightly floured surface, and arrange it in a 9-inch pie plate.

4. Cut 2 pieces of foil and line the pie with them. Bake for 8 minutes, and then remove the foil and bake for 5 minutes more.

5. Remove the pie crust from the oven and allow it to cool.

6. Reduce the oven temperature to 375°F.

7. In a mixing bowl, combine the pumpkin, sugar, honey, cinnamon, ginger, and nutmeg. Mix well, and then add the eggs and vanilla. Gradually incorporate the evaporated milk.

8. Pour the filling into the crust, and bake for 40-45 minutes, until it is set. If you like, you can cover the edges of the crust with foil.

9. Serve warm or cold, with whipped topping if desired.

Nutrition per serving

Calories 187, Fat 6 g, Carbs 29 g, Sugar 14 g,

Protein 5 g, Sodium 108 mg

Blueberry Pie

Sweetened to perfection, this lovely pie will have everyone asking for seconds.

Serves 8 – Prep. time 5 min. – Cooking time 40 min.

Ingredients

4 cups fresh blueberries

1 cup sugar

4 teaspoons lemon juice

2 tablespoons cornstarch

¼ teaspoon salt

2 tablespoons butter

Plain pastry for 9-inch double crust

Milk or egg wash (optional)

Directions

1. Mix the berries with sugar, cornstarch, lemon juice, cornstarch, and salt, and spread them in the pie shell. Dot with pieces of butter.

2. Cover with the pastry for the top crust, and trim and crimp the edges. Glaze with milk or egg wash (optional). Make slits in the dough for steam to vent out while baking.

3. Bake at 450°F for 10 minutes, then reduce the heat to 350°F and bake 30 minutes longer.

Nutrition per serving

Calories 469, Fat 21.4 g, Carbs 67.5 g, Sugar 42.7 g,

Protein 5.2 g, Sodium 448.9 mg

Healthier Blueberry Pie

Gluten free and very nutritious, this pie is good for all the people you love.

Serves 8 – Prep. time 5 min. – Cooking time 40 min.

Ingredients

For the crust

2 cups almond flour

2 tablespoons coconut oil

1 egg

¼ teaspoon salt

1 tablespoon granulated sugar for dusting, (optional)

For the filling

5 cups fresh blueberries

⅓ cup maple syrup

⅓ cup water

1 tablespoon lemon juice

½ teaspoon cinnamon

1 ½ tablespoons chia seeds

1 tablespoon cornstarch

Directions

1. Preheat the oven to 350°F and coat a 9” pie plate with coconut oil.

2. In a mixing bowl, combine the crust ingredients until evenly moistened. Press them into the pie plate and bake for 10 minutes.

3. Combine the blueberries, maple syrup, water, lemon juice, and cinnamon in a saucepan, and heat over medium until it simmers. Cook for 5 minutes.

4. Remove the saucepan from the heat and stir in the chia seeds and cornstarch. Let it sit for 5 more minutes before spooning it into the pie crust.

5. Bake for 15–20 minutes, until set. Cool, dust with the sugar, if desired, and serve.

Nutrition per serving

Calories 436, Fat 23.7 g, Carbs 53.1 g, Sugar 34.9 g,

Protein 9.9 g, Sodium 176.4 mg

Lemon Meringue Pie

Always worth the effort.

Serves 6 – Prep. time 10 min. – Cooking time 30–35 min.

Ingredients

1 cup sugar

¼ cup cornstarch

¼ teaspoon salt

1 ½ cups boiling water

⅓ cup lemon juice

1 tablespoon lemon zest

2 egg yolks, slightly beaten

1 tablespoon unsalted butter

Pre-baked 9-inch pastry shell

Meringue Topping

¼ teaspoon cream of tartar

½ cup sugar

4 large egg whites, at room temperature

½ teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F.

2. Mix the sugar, cornstarch, and salt together in a saucepan. Whisk in the water, lemon juice, and zest.

3. Cook over medium heat, stirring constantly, until it comes to a boil.

4. Gradually mix half a cup of the hot mixture with the egg yolks, stirring constantly.

5. Pour the egg yolk mixture into the hot sauce, while whisking continuously. Cook until the mixture has thickened.

6. Remove the saucepan from the heat and add the butter.

7. Pour the filling into the pastry shell.

8. Prepare the meringue. In a large glass or metal bowl, whip the egg whites until they are foamy. Add the sugar gradually, and continue to whip until stiff peaks form. Spread the meringue over the pie.

9. Bake until golden (about 10-15 minutes).

Nutrition per serving

Calories 278.3, Fat 4.5 g, Carbs 58.3 g, Sugar 50.6 g,

Protein 3.7 g, Sodium 147.2 mg

Healthy Lemon Meringue Pie

This pie is big on flavor and nutrition.

Serves 8 – Prep. time 30 min. – Cooking time 20 min.

Ingredients

Pie crust

1 cup oat flour

¼ cup extra virgin coconut oil

1 egg yolk

1 teaspoon vanilla extract

1 tablespoon honey

¼ teaspoon salt

Lemon curd filling

1 ¼ cups fresh lemon juice (about 4-5 lemons)

1 cup water

5 tablespoons honey

3 egg yolks

1 egg

2 tablespoons coconut flour

1 teaspoon psyllium powder

1 ½ tablespoons lemon zest

¼ teaspoon salt

Meringue

4 egg whites

⅔ cup honey

1 tablespoon water

½ tablespoon lemon juice

1 pinch salt

Directions

1. Preheat the oven to 325°F.

2. Prepare the crust. In a food processor, combine all the crust ingredients and pulse until they are combined. Press them into a pie plate, and bake for 10 minutes.

3. Combine the lemon juice and water in a saucepan, and heat just to warm it through. Remove it from the heat and add the honey, then mix in the eggs yolks and egg one at a time. Mix until smooth after each addition.

4. Whisk in the dry ingredients, and return the pot to the burner on low heat. Cook until thickened, stirring constantly.

5. Pour the filling into the prepared crust.

6. To make the meringue, whip the egg whites until stiff. Gradually add the honey, water, lemon juice, and salt. When stiff peaks form, spoon the meringue over the pie, being sure it touches the edges. Make peaks with the back of a spoon.

7. Bake for 8–10 minutes, or until the peaks are golden.

Nutrition per serving

Calories 339, Fat 14 g, Carbs 37 g, Sugar 16 g,

Protein 9.4 g, Sodium 24 mg

Banana Cream Pie

This Southern classic is always a crowd pleaser.

Serves 8 – Prep. time 15 min. + Chill time 1-2 hours –

Cooking time 6–8 min.

Ingredients

3 cups whole milk

¾ cup white sugar

⅓ cup flour

¼ teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

1 pre-baked 9-inch pie crust

3 bananas

4 cups whipped cream, for serving

Directions

To scald the milk

1. Place the milk in a saucepan over medium heat. With continuous stirring, heat until bubbles form at the edges. Do not allow the milk to boil. Remove the saucepan from the heat.

For the filling

2. Mix the sugar, flour, and salt in a separate saucepan.

3. Gradually add the scalded milk, while stirring constantly.

4. Place the pot over medium heat and continue stirring until thickened.

5. Cover, and cook for 2 minutes, stirring occasionally.

6. Gradually stir 2–4 tablespoons of the hot milk mixture into the beaten egg yolks. Mix thoroughly.

7. Stir the yolks into the scalded milk and cook for 1 minute, still stirring continuously. The mixture should thicken.

8. Turn off the heat and add the butter and vanilla. Let it cool to lukewarm.

To assemble

9. Slice the bananas and arrange them in the pie shell.

10. Pour the sauce over the bananas, and let it cool.

11. Top with the whipped cream and refrigerate for 1-2 hours before serving.

12. Serve chilled.

Nutrition per serving

Calories 453, Fat 25.7 g, Carbs 50.8 g, Sugar 29.7 g,

Protein 5.6 g, Sodium 182 mg

Healthier Banana Cream Pie

A lighter version of the beloved original.

Serves 8 – Prep. time 10 min. – Cooking time 0 min.

Ingredients

4 ounces reduce fat cream cheese

¼ cup reduced fat sour cream

¼ cup sugar

1 teaspoon vanilla extract

¾ cup low-fat whipped dessert topping

1 (9-inch) reduced fat graham cracker crust

2 medium bananas, sliced

Directions

1. In a mixing bowl, beat the cream cheese with the sour cream, sugar, bananas, and vanilla until smooth. Fold in the dessert topping.

2. Pour the filling in the pie crust. Smooth with a knife or spatula.

3. Refrigerate until firm.

Nutrition per serving

Calories 265, Fat 11.5 g, Carbs 34.5 g, Sugar 20.5 g,

Protein 2.5 g, Sodium 166.3 mg

Pecan Pie

The delicious classic. Worth every calorie!

Serves 8 – Prep. time 10 min. – Cooking time 55–60 min.

Ingredients

9-inch plain pastry pie shell

½ cup corn syrup

½ cup honey or maple syrup

1 cup sugar

3 large eggs, lightly beaten

¼ teaspoon salt

2 tablespoons unsalted butter, melted

1 teaspoon vanilla

2 cups pecans, halved

Directions

1. Preheat the oven to 350°F.

2. Warm the corn syrup over a double boiler to make it pourable.

3. Pour the syrup into a bowl along with the honey, sugar, eggs, salt, melted butter, and vanilla. Mix well.

4. Arrange the pecans in your pastry-lined pie plate and pour the syrup over them.

5. Place the pie plate on a baking tray to catch any drips, and bake until golden brown (about 50-55 minutes).

Nutrition per serving

Calories 540, Fat 29.1 g, Carbs 70.7 g, Sugar 59.3 g,

Protein 5.9 g, Sodium 245.4 mg

Healthier Pecan Pie

This is a delicious alternative for when you want a lighter version of this classic dessert.

Serves 8 – Prep. time 20 min. – Cooking time 45–50 min.

Ingredients

For the crust (makes 2 bottom crusts)

2 ½ cups white whole wheat flour

1 teaspoon salt

1 tablespoon maple syrup

1 stick cold unsalted butter, chopped

½ cup + 1 tablespoon ice cold water

Filling

2 cups pecans

2 tablespoons butter

2 tablespoons white whole wheat flour

½ cup water

½ cup maple syrup

¼ cup Splenda® brown sugar

2 teaspoons vanilla extract

¼ teaspoon salt

2 eggs

Directions

1. Prepare the crust. Combine the flour, salt, maple syrup, and butter in a food processor and pulse until a coarse meal is formed.

2. Add the water, and pulse briefly until the dough begins to form balls.

3. Remove the dough to a lightly floured surface and shape it into a large circle. Divide it in half, and form each half into a ball. Wrap each in plastic and refrigerate for at least an hour.

4. Roll out one ball of dough into a 10” circle and place it in a pie plate. Fold and crimp the edges. Line it with pecan halves.

5. Preheat the oven to 400°F.

6. In a small saucepan over medium heat, melt the butter and whisk in the flour. Add the water, and mix well.

7. Cook until it begins to brown and thicken, and then stir in the maple syrup, Splenda, vanilla, and salt. Cook for 1–2 minutes, and remove it from the heat. Cool for 5 minutes.

8. In a bowl, whisk the eggs. Drizzle in a little of the hot filling mixture and whisk well to temper the eggs. Add the egg mixture back to the filling and combine.

9. Pour the filling onto the pie crust, and jiggle it a little to distribute everything and eliminate any air bubbles.

10. Bake for 10 minutes, and reduce the heat to 350°F. Cook another 25–30 minutes, until the pie is set.

Nutrition per serving

Calories 431, Fat 29.6 g, Carbs 36.4 g, Sugar 36.4 g,

Protein 6.9 g, Sodium 259 mg

Mississippi Mud Pie

Loosen your belt and pull up a seat.

Serves 10 – Prep. time 30 min. plus refrigerating time –

Cooking time 10 min.

Ingredients

For the crust (makes 2 bottom crusts)

9 (full sized) chocolate graham crackers

2 tablespoons sugar, packed

¼ cup melted butter

For the bottom layer

8 ounces 60% dark chocolate

⅓ cup brewed coffee

3 tablespoons heavy cream

For the mousse layer

10 ounces 60% dark chocolate

3 cups heavy cream

¼ cup powdered sugar

Pinch of salt

For the whipped cream layer

2 cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

Pinch of salt

For topping

¼ cup chocolate sauce

Crushed chocolate

Directions

1. Preheat the oven and coat a 9” pie plate with cooking spray.

2. Prepare the crust. Place the graham crackers and sugar in a food processor, and pulse to crumble.

3. With the mixer going, drizzle in the melted butter.

4. Scoop the crumb mixture into the prepared pie plate, and press it into the bottom and sides to form the crust. Bake for 10 minutes, or until it is dry and firm. Allow it to cool.

5. Place a double boiler over medium heat and melt the chocolate. Stir in the coffee and the heavy cream until it’s smooth. Spoon this mixture into the pie crust and spread it out. Refrigerate until firm.

6. Melt 10 ounces of chocolate in the double boiler and allow it to cool for a few minutes.

7. Prepare the mousse layer. In a stand mixer, beat the heavy cream with the powdered sugar and a pinch of salt until soft peaks form. Slowly add the chocolate and mix well. Spread the mousse on the pie.

8. Whip the remaining cream with the powdered sugar, vanilla extract, and salt until peaks form. Spread this on top of the mousse layer.

9. Refrigerate until set, and serve with a drizzle of chocolate sauce or/and dust with chocolate.

Nutrition per serving

Calories 853, Fat 68.3 g, Carbs 62.4 g, Sugar 41.9 g,

Protein 8.3 g, Sodium 283 mg

Healthier Mississippi Mud Pie

Didn’t think we could make this healthy? Just watch!

Serves 10 – Prep. time 20 min. – Freezing time 5 hours.

Ingredients

For the crust

¼ cup cocoa powder

14 dates, pitted

½ teaspoon sea salt

1 cup raw cashews

1 cup unsweetened dried coconut

1 ½ teaspoons vanilla extract

Filling, mousse layer

3 medium-sized ripe avocados

¼ cup cocoa powder

¼ cup honey

1 ½ teaspoons vanilla extract

¼ teaspoon salt

Additional ingredients

2 cups frozen yogurt, coffee flavored

¼ cup almond butter

1 tablespoon warm coffee

Fat-free whipped topping and chocolate shavings (optional)

Directions

1. Take the frozen yogurt out of the freezer.

2. Combine all the crust ingredients in a food processor, and mix until they are well combined and sticky.

3. Line a pie plate with parchment paper, and press the crust mixture in evenly.

4. Spread the frozen yogurt in the crust, and smooth it out. Place it in the freezer until it hardens, about half an hour.

5. In the food processor, combine all the mousse ingredients and process until the mixture is light and fluffy. Spoon it over the pie, and return it to the freezer for 4–5 hours.

6. Just before serving, combine the almond butter with the coffee. Slice the pie and serve it with a drizzle of almond sauce, whipped topping, and chocolate shavings.

Nutrition per serving

Calories 456, Fat 25.8 g, Carbs 55.4 g, Sugar 38.2 g,

Protein 8.2 g, Sodium 213 mg

3. Cookies and Bars

Super Chocolate Chip Cookies

A lighter version of the beloved original.

Serves 36 – Prep. time 15 min. – Cooking time 12–15 min.

Ingredients

2 ⅔ cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 cup butter, softened

1 cup light brown sugar

1 cup white sugar

2 eggs

1 ½ teaspoons vanilla extract

2 cups milk chocolate chips (or your choice. A mix is good!)

Directions

1. Preheat the oven to 350°F and prepare 2 baking sheets with parchment paper.

2. In a large bowl, combine the flour, salt, and baking soda. Mix well.

3. In a separate bowl, cream the butter with the sugars until light and fluffy.

4. Add the eggs one at a time and combine well, and mix in the vanilla.

5. Add the dry ingredients to the wet, and mix.

6. Fold in the chocolate chips.

7. Drop spoonfuls of the batter onto the cookie sheets. Bake for 12–15 minutes, or until the cookies are golden at the edges.

Nutrition per serving

Calories 186, Fat 9.4 g, Carbs 28.3 g, Sugar 18.6 g,

Protein 2.2 g, Sodium 151.2 mg

Healthier Chocolate Chip Cookies

Your kids will never know!

Serves 36 – Prep. time 15 min. – Cooking time 10–12 min.

Ingredients

3 cups all-purpose flour

¾ teaspoon salt

1 ½ teaspoons baking soda

1 tablespoon baking powder

¾ cup sugar

½ cup applesauce, unsweetened

1 cup maple syrup

1 teaspoon molasses

½ cup canola oil

1 tablespoon vanilla

1 ¼ cups chocolate chips, semi-sweet

Directions

1. In a large bowl, whisk together the flour and salt. Add the baking soda and baking powder. Whisk until the dry ingredients are mixed well.

2. In a separate bowl, cream together the sugar, applesauce, maple syrup, and molasses.

3. Stir in the oil and vanilla.

4. Add the dry ingredients to the wet and mix well. Fold in the chocolate chips.

5. Refrigerate for 1 hour.

6. Meanwhile, preheat the oven to 350°F.

7. Drop by rounded spoonfuls onto a lightly greased cookie sheet, and bake for 10–12 minutes, until they are lightly browned around the edges.

Nutrition per serving (1 cookie)

Calories 138, Fat 4.9 g, Carbs 22.9 g, Sugar 12.9 g,

Protein 1.5 g, Sodium 38 mg

Gingerbread Cookies

A Christmas classic.

Serves 18 – Prep. time 20 min. plus 1 hour refrigerating time –

Cooking time 10 min.

Ingredients

2 cups flour

1 ½ teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon cinnamon

½ teaspoon salt

⅓ cup butter or shortening

½ cup dark molasses

¼ cup dark brown sugar

¼ cup white sugar

1 egg

Directions

1. Sift together the flour, baking powder, ginger, cinnamon, and salt in a bowl. Set it aside.

2. Using a stand or hand mixer, beat the butter, molasses, and sugars until creamy.

3. Add the egg and beat until blended.

4. Gradually add the dry flour mixture; mixing to blend after each addition.

5. Shape the dough into a disc, wrap with plastic wrap, and chill until firm (about 1 hour).

6. When the dough is ready, preheat the oven to 375°F. Line a baking sheet with parchment paper.

7. On a floured surface, roll out the dough to a ¼-inch thickness.

8. Use a cookie cutter to cut out the gingerbread men. Make indentations for the eyes, mouth, and buttons. Add candies or nuts to decorate, if desired.

9. Transfer the cookies to the baking sheet and bake until the edges are browned (about 10 minutes).

10. Let cool on wire rack.

11. Frost, if desired.

Nutrition per serving (1 cookie)

Calories 200, Fat 8 g, Carbs 29 g, Sugar 14 g,

Protein 2 g, Sodium 270 mg

Vegan Gingerbread Cookies

Come holiday season, everyone wants gingerbread, so this recipe is perfect for vegan, lactose intolerant, and gluten-free friends. And it’s so healthy you can eat it all year round.

Serves 12 – Prep. time 10 min. plus one hour refrigerating time. Cooking time – 10 min.

Ingredients

1 ½ cups almond flour

¼ cup arrowroot or tapioca starch

2 teaspoons ground ginger

½ teaspoon ground cinnamon

¼ teaspoon allspice

¼ teaspoon salt

¼ teaspoon baking soda

2 tablespoons coconut oil, melted

¼ cup pure maple syrup

1 tablespoon blackstrap molasses

Directions

1. Preheat the oven to 350°F and prepare a baking sheet with parchment paper.

2. In a mixing bowl, combine the almond flour, arrowroot or tapioca starch, ginger, cinnamon, allspice, salt, and baking soda.

3. Add the coconut oil maple syrup, and molasses, and stir to combine. Form the dough into a disc, wrap in plastic, and refrigerate for at least an hour.

4. Lay out a large sheet of parchment, and dust it with arrowroot or tapioca starch. Set the dough in the center, and roll it out to ¼” thickness.

5. Arrange the cookies on your baking sheet, and bake for 10 minutes. Let them cool on the sheet for 10 minutes before moving them to a cooling rack.

6. Frost, if desired.

Nutrition per serving (1 cookie)

Calories 210, Fat 11 g, Carbs 25 g, Sugar 10 g,

Protein 5 g, Sodium 55 mg

Classic Lemon Bars

These lemon bars are inexpensive and delicious. The entire family will love them. Enjoy!

Serves 16 – Prep. time 5 min. – Cooking time 45 min.

Ingredients

1 ½ cups plus 6 tablespoons sugar, divided

1 ½ cups plus ¼ cup flour, divided

4 eggs

¾ cup lemon juice

1 tablespoon lemon zest

¾ cup cold butter, cut into pieces

Directions

1. Preheat oven to 350°F.

2. Make the crust by mixing together 1 ½ cups of flour, 6 tablespoons of sugar, and the butter pieces. You can do this in a food processor or by cutting the butter into the flour and sugar with two forks until a dough forms. When done, press into a greased 8×8 baking pan. Bake for 20 minutes.

3. In a large mixing bowl, combine the remaining ingredients and beat well to incorporate.

4. Let the filling sit while the crust is cooking. When the crust is done, pour the filling on top and bake for an additional 30 minutes or until the top is set and the edges start to brown just a bit.

Nutrition per serving

Calories 170, Fat 7 g, Carbs 13 g, Sugar 8 g,

Protein 9 g, Sodium 386 mg

Nutritious Lemon Bars

Gluten free, dairy free, and paleo. You’re welcome!

Serves 12 – Prep. time 15 min. plus 4 hours refrigerating time. – Cooking time 45 min.

Ingredients

For the crust

¼ cup coconut oil, melted and cooled

3 tablespoons honey

1 egg, at room temperature

½ teaspoon almond extract

1 cup packed fine almond flour

3 tablespoons coconut flour

½ teaspoon salt

For the filling

½ cup freshly squeezed lemon juice (from about 2-4 lemons)

Zest from 1 lemon

½ cup honey

4 large eggs

1 egg yolk

1 tablespoon cornstarch

1 ½ tablespoons confectioners’ sugar, to sprinkle

Directions

1. Preheat oven to 325°F, and line an 8x8 baking dish with parchment.

2. Make the crust by mixing together the coconut oil, honey, egg, and almond extract. When they are well combined, add the almond flour, coconut flour, and salt. Mix until a dough forms, and press it into the pan.

3. Bake for 10 minutes.

4. To make the filling, combine the lemon juice and zest, honey, eggs, egg yolk, and cornstarch. Mix well.

5. Pour the filling over the base, and return it to the oven for 20–25 minutes, or until it is set.

6. Sprinkle with confectioners’ sugar, and refrigerate for 4 hours before cutting into squares.

Nutrition per serving

Calories 189, Fat 11.5 g, Carbs 18.9 g, Sugar 15.2 g,

Protein 4.9 g, Sodium 77 mg

Chocolate Macaroons

The no-bake classic, just as you remember it.

Serves 40 – Prep. time 5 min. – Cooking time 10 min.

Ingredients

½ cup salted butter

½ cup milk

1 ½ cups sugar

½ cup cocoa

1 teaspoon vanilla

3 cups rolled oats

1 cup coconut

Directions

1. Prepare a large baking sheet with parchment paper.

2. In a large saucepan, melt the butter and stir in the milk.

3. Add the sugar and cocoa and mix until the sauce is uniform. Heat it to a full boil and cook for 2 minutes.

4. Stir in the vanilla, oats, and coconut.

5. Drop the batter onto the sheet 1-2 teaspoons or so at a time. Allow them to set and serve.

Nutrition per serving

Calories 89, Fat 4.3 g, Carbs 12.8 g, Sugar 8.0 g,

Protein 1.2 g, Sodium 18.6 mg

Healthy Chocolate Macaroons

A healthy way to have these traditional favorites.

Serves 24 – Prep. time 5 min. – Cooking time 45 min.

Ingredients

1 banana, finely mashed

¼ cup coconut oil, melted

¼ cup pure maple syrup

1 teaspoon vanilla extract

½ cup cocoa powder

1 ½ cups unsweetened shredded coconut

1 tablespoon ground flax meal

Pinch salt

Directions

1. Prepare a baking sheet with parchment paper.

2. In a large mixing bowl, combine the banana, coconut oil, maple syrup, and vanilla.

3. Add the cocoa, coconut, and flax.

4. Drop the batter onto the sheet 1-2 teaspoons or so at a time. Place the sheet in the freezer and thaw slightly when ready to serve.

Nutrition per serving

Calories 78, Fat 6.4 g, Carbs 5.4 g, Sugar 3.2 g,

Protein 0.6 g, Sodium 10.0 mg

Snickerdoodles

Sweet, soft, and delicious.

Yields 18 – Prep. time 25 min. plus 3 hours refrigerating time. – Cooking time 14 min.

Ingredients

⅓ cup butter, melted

1 cup dark brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

⅓ teaspoon salt

Topping Ingredients

2 tablespoons white sugar

2 teaspoons ground cinnamon

Directions

1. Combine topping ingredients in a bowl, and set them aside.

2. Preheat the oven to 325°F.

3. Combine the butter and brown sugar until smooth. Mix in the eggs and vanilla and blend well.

4. In a separate bowl, combine the flour, cream of tartar, salt, and baking soda.

5. Combine ingredients from both bowls to make a smooth dough.

6. Measure 1 tablespoon of dough and roll it into a small ball. Roll it in the topping mixture, and set it on a baking sheet. Repeat until all the dough is used.

7. Bake for 14 minutes, being careful not to overcook.

8. Cool, and serve!

Nutrition per serving

Calories 304, Fat 12 g, Carbs 44 g, Sugar 19.6 g,

Protein 4.9 g, Sodium 325 mg

Healthy Snickerdoodles

Gluten-free and containing no refined sugar, these are perfect for school lunches.

Yields 12 – Prep. time 10 min. plus 30 minutes refrigerating time. – Cooking time 12 min.

Ingredients

1 egg white

¼ cup molasses

¾ teaspoon vanilla extract

½ cup coconut sugar

1 ¼ cup oat flour (GF if necessary)

½ teaspoon cinnamon + more for topping

½ teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

½ cup coconut oil, melted and cooled

Directions

1. Preheat the oven to 350° and cover a baking pan with parchment paper.

2. In a large bowl, combine the egg white, molasses, vanilla, and sugar. Mix well.

3. In a separate bowl, combine the oat flour, cinnamon, cream of tartar, baking soda, and salt.

4. Add a heaping tablespoon of the dry ingredients to the wet, and mix it in, then add the coconut oil. Continue adding small scoops of the dry ingredients to the wet and folding them in, until the dough is all mixed. Refrigerate for 30 minutes.

5. Spoon a tablespoon of dough onto the prepared baking sheet, using your hands to press it into a cookie shape if necessary. They will spread out, so leave some room in between each cookie.

6. Bake for 10–12 minutes, until set, and then sprinkle with cinnamon.

Nutrition per serving

Calories 176, Fat 8 g, Carbs 20.9 g, Sugar 10.6 g,

Protein 2.5 g, Sodium 143.2 mg

Peanut Butter Cookies

Sometimes, one (or two) of these is all you need.

Serves 30 – Prep. time 10 min. – Cooking time 7–9 min.

Ingredients

1 cup crunchy peanut butter

1 cup butter, softened

1 cup brown sugar, packed

1 cup white sugar

2 eggs

1 ½ teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

2 ½ cups flour

Directions

1. Preheat the oven to 350°F.

2. Cream the peanut butter and the butter with the sugars, and beat until smooth and light.

3. Add the eggs and vanilla, and incorporate them fully.

4. Sift in the baking soda, baking powder, and flour. Mix well.

5. Roll the dough into 1” balls, and arrange them 2” apart on the baking sheets.

6. Bake for 7–9 minutes, until golden around the edges.

Nutrition per serving

Calories 202, Fat 10.9 g, Carbs 23.6 g, Sugar 14.6 g,

Protein 3.7 g, Sodium 154.6 mg

Healthy Peanut Butter Cookies

These are a much lighter and healthier version of the original.

Serves 16 – Prep. time 10 min. – Cooking time 10 min.

Ingredients

1 cup natural peanut butter

⅔ cup raw organic sugar

1 large egg

3 tablespoons honey

½ teaspoon baking soda

½ teaspoon sea salt

Directions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment.

2. Cream the peanut butter with the sugar, and beat until smooth and light.

3. Add the egg and honey, and incorporate them fully.

4. Sift in the baking soda and baking powder. Mix well.

5. Roll the dough into 1” balls, and arrange them 2” apart on the baking sheets.

6. Bake for 10 minutes, until golden around the edges.

Nutrition per serving

Calories 141, Fat 8.6 g, Carbs 14.1 g, Sugar 12.2 g,

Protein 4.0 g, Sodium 120.4 mg

Cowboy (Oatmeal) Cookies

Pour a glass of milk!

Yields 36 – Prep. time 15 min. – Cooking time 13–15 min.

Ingredients

1 cup granulated sugar

1 cup brown sugar

1 cup vegetable shortening

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

2 cups rolled oats

Directions

1. Preheat the oven to 350°F.

2. In a large bowl, beat the sugars with the shortening until light and fluffy. Add the eggs one at a time, mixing until fully incorporated, and stir in the vanilla.

3. Add the flour, baking soda, baking powder, and salt. Mix to combine.

4. Last, stir in the rolled oats.

5. Arrange large spoonfuls of the cookie dough on baking sheets, leaving 2 inches between them.

6. Bake for 13–15 minutes, rotating the pans once, until the edges are beginning to brown. Let the cookies cool on the sheets for a few minutes before moving them to a cooling rack.

Nutrition per serving (1 cookie)

Calories 116, Fat 6.3 g, Carbs 16.8 g, Sugar 11.6 g,

Protein 0.9 g, Sodium 80.4 mg

After-School Oatmeal Cookies

Your kids will look forward to these nutritious treats.

Yields 24 – Prep. time 15 min. – Cooking time 10 min.

Ingredients

1 ¼ cups quick oats

1 cup white whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon ground ginger

½ teaspoon sea salt

¼ cup unsweetened applesauce

¼ cup unsalted butter — melted and cooled

1 large egg

1 teaspoon vanilla extract

½ cup honey

¼ cup finely grated carrot

½ cup raisins or ½ cup dark chocolate chips (optional)

Directions

1. In a mixing bowl, whisk together the oats, flour, baking powder, cinnamon, ginger, and salt.

2. In a separate bowl, combine the applesauce, butter, egg, vanilla, and honey. It will be sticky.

3. Mix in the carrot, raisins, or chocolate chips (if using).

4. Refrigerate for at least 30 minutes.

5. Preheat the oven to 350°F and line a large baking sheet with parchment paper.

6. Roll or spoon the cookie dough onto the baking sheet in 1 ½” balls. Flatten them slightly.

7. Bake for 9–10 minutes, until the edges begin to brown and the cookies are golden.

Nutrition per serving (1 cookie)

Calories 111, Fat 4 g, Carbs 17 g, Sugar 8 g,

Protein 2 g, Sodium 118 mg

Shortbread Cookies

Just the thing for Santa. Or you.

Serves 72 – Prep. time 15 min. plus 2 hours chilling time –

Cooking time 12–15 min.

Ingredients

2 cups butter, softened

2 cups confectioners’ sugar

1 tablespoon vanilla extract

5 cups flour

1 teaspoon salt

For the Glaze

1 ½ cups confectioners’ sugar

¼ cup orange juice

1 ½ tablespoons corn syrup

1 tablespoon orange zest

½ teaspoon ground ginger

½ teaspoon ground clove

Directions

1. Preheat the oven to 325°F and line a baking sheet with parchment paper.

2. In a bowl combine the butter, vanilla and confectioners’ sugar. With an electric mixer, blend until creamy.

3. Combine the flour and salt. Slowly mix the dry ingredients into the butter, blending just until mixed.

4. Divide the shortbread dough into four equal portions.

5. Lightly flour a countertop and roll each portion of dough into a ¼ inch sheet.

6. Carefully transfer the dough to the prepared baking sheet.

7. Repeat with the remaining pieces of dough and use a piece of parchment paper or wax paper between the sheets of cooking dough when stacking them.

8. Cover the dough with plastic wrap and place it in the refrigerator for at least 2 hours.

9. Carefully transfer one sheet of shortbread dough to the counter.

10. Use a sharp knife or cookie cutter to cut out small shapes.

11. Transfer the cookies to the baking sheet and bake for 12–15 minutes, or until light golden brown.

12. Remove the cookies from the oven and transfer to a baking rack to cool.

13. While the cookies are cooling, combine the confectioners’ sugar, orange juice, corn syrup, orange zest, ginger, and clove. Mix well.

14. Dip each of the cookies into the glaze and then set aside to dry.

Nutrition per serving (1 cookie)

Calories 94, Fat 5.1 g, Carbs 11.4 g, Sugar 5.2 g,

Protein 0.9 g, Sodium 69.2 mg

Crazy Easy Healthy Shortbread Cookies

Now you have no excuse. (Hint: These are high in protein!)

Serves 18 – Prep. time 15 min. plus 2 hours chilling time –

Cooking time 25 min.

Ingredients

¼ cup coconut oil, melted

½ cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

2 cups chickpea flour

Directions

1. In a mixing bowl, combine the coconut oil with the sugar and salt and mix well. Add the chickpea flour and mix until a dough forms.

2. Press the dough out between two pieces of parchment paper into a circle about 1 inch thick. Refrigerate for 2 hours.

3. Preheat the oven to 325°F and line a baking sheet with parchment paper.

4. Roll out the dough on a lightly floured surface, and use a sharp knife or cookie cutter to cut out small shapes.

5. Transfer the cookies to the baking sheet and bake for 25 minutes, or until light golden brown.

6. Remove the cookies from the oven and transfer to a baking rack to cool.

Nutrition per serving (1 cookie)

Calories 87.5, Fat 3.7 g, Carbs 11.5 g, Sugar 6.7 g,

Protein 2.3 g, Sodium 71.2 mg

Classic Brownies

When you have the craving, only these will do!

Serves 6 – Prep. time 5 min. – Cooking time 30–40 min.

Ingredients

¾ cup unsweetened cocoa powder

½ teaspoon baking soda

⅔ cup vegetable oil, divided

½ cup boiling water

2 cups white sugar

2 large eggs

1 ⅓ cups flour

1 teaspoon vanilla extract

¼ teaspoon salt

Vanilla ice cream for serving (optional)

Chocolate syrup for serving (optional)

Directions

1. Preheat the oven to 350°F, and prepare a 9x13 baking pan with cooking spray.

2. In a mixing bowl, combine the cocoa powder and baking soda. Stir in half the vegetable oil and the boiling water, and mix well.

3. Stir in the sugar, eggs, and remaining oil and mix well.

4. Add the flour, vanilla, and salt, and mix to combine.

5. Bake for 30–40 min., depending on how moist and fudgy you want your brownies to be. Allow them to cool before cutting them into 12 squares. Serve with a scoop of vanilla ice cream and chocolate syrup, if desired

Nutrition per serving

Calories 340, Fat 23.2 g, Carbs 38.5 g, Sugar 22.7 g,

Protein 2.3 g, Sodium 164 mg

Healthy Black Bean Brownies

Rich and delicious, these are also perfect for those avoiding gluten.

Serves 15 – Prep. time 10 min. – Cooking time 30 min.

Ingredients

1 can black beans (rinsed well)

3 eggs

½ cup unsweetened cocoa

½ cup coconut oil

¾ cup sugar

½ cup dark chocolate chips

1 tablespoon vanilla extract

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

½ cup walnuts

Directions

1. Preheat the oven to 350°F, and prepare an 8x8 baking pan with cooking spray.

2. In a food processor, combine all the ingredients except the walnuts. Process until a smooth batter forms.

3. Stir in the walnuts, and transfer the batter to the baking pan.

4. Bake for 30 minutes, or until a toothpick inserted near the center comes out clean.

Nutrition per serving

Calories 212, Fat 13.8 g, Carbs 21.8 g, Sugar 14.0 g,

Protein 4.2 g, Sodium 132.5 mg

Nanaimo Bars

A Canadian favorite that is sure to please.

Serves 16 – Prep. time 15 min. plus 2 hours refrigerating time.

Ingredients

6 ounces semi-sweet chocolate, divided

¾ cup + 1 tablespoon butter, softened, divided

1 egg

1 teaspoon vanilla

2 cups graham crumbs

½ teaspoon salt

1 cup unsweetened, shredded coconut

½ cup finely chopped almonds

2 tablespoons Bird's Custard Powder

3 tablespoons milk

2 cups icing sugar

Directions

1. In a heatproof bowl, microwave 2 ounces of the chocolate with ½ cup of the butter, stirring often, until smooth.

2. Whisk in the egg and vanilla, (the heat from the mixture cooks the egg) and then add the graham crumbs, salt, coconut, and almonds.

3. Coat a 9x9 baking pan with cooking spray, and press the crumb mixture into it.

4. In a medium bowl, combine the custard powder with ¼ cup of the remaining butter and milk, and mix until smooth. Add the icing sugar and when it is fully incorporated, spread the filling over the base.

5. Melt the remaining chocolate and butter in the microwave, mix well, and spread it over the custard layer.

6. Refrigerate for 2 hours before serving.

Nutrition per serving

Calories 282, Fat 17.7 g, Carbs 29.6 g, Sugar 20.8 g,

Protein 1.7 g, Sodium 29.4 mg

Healthier Nanaimo Bars

A few healthy additions make this version more nutritious.

Serves 20 – Prep. time 15 min. plus 2 hours refrigerating time.

Ingredients

For the base

½ cup unsalted butter, room temp

¼ teaspoon sea salt

¼ cup unsweetened cocoa powder

½ cup sugar

1 cup unsalted raw sunflower seeds

½ cup finely chopped walnuts

1 ½ cups unsweetened shredded coconut

For the custard layer

4 tablespoons custard powder

3 tablespoons milk

¼ cup butter, melted

2 cups confectioner’s sugar

For the chocolate topping

3 ½ ounces dark chocolate, chopped

2 tablespoons butter, melted

Directions

1. In a food processor, combine all the base ingredients and process until combined, with a little texture left.

2. Line a 9x9 baking pan with parchment paper, and coat it with cooking spray. Press the base ingredients into the pan.

3. In a mixing bowl, beat the custard layer ingredients together, and spread them over the base.

4. Melt the chocolate and butter together in the microwave, and mix until smooth. Spread this over the top of the squares.

5. Refrigerate for at least 2 hours before serving.

Nutrition per serving

Calories 269, Fat 17.9 g, Carbs 28.3 g, Sugar 19.3 g,

Protein 2.8 g, Sodium 50.5 mg

Whoopie Pies

Don’t even look at how many calories are in these!

Serves 16 – Prep. time 15 min. – Cooking time 15 min.

Ingredients

For the cookies

½ cup unsalted butter

1 cup brown sugar, packed

1 teaspoon instant coffee

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla extract

1 large egg

½ cup cocoa powder

2 cups all-purpose flour

1 cup milk

For the frosting layer

1 cup shortening

1 cup confectioners sugar

1 ⅓ cups marshmallow fluff

¼ teaspoon salt

1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.

2. In a mixing bowl, beat the butter with the sugar, coffee, baking powder, baking soda, and salt.

3. Add the vanilla and eggs, and mix well. Fold in the cocoa.

4. Add the flour in increments, alternating with the milk.

5. Using a ¼ cup measure, scoop the dough onto the prepared baking sheets, leaving lots of room between them.

6. Bake the cakes for about 15 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.

7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

Nutrition per serving

Calories 390, Fat 21 g, Carbs 49 g, Sugar 27 g,

Protein 7 g, Sodium 260 mg

Healthier Whoopie Pies

Serves 16 – Prep. time 15 min. – Cooking time 10 min.

A healthier version full of the luscious flavors of the original! It will soon become a family’s favorite!

Ingredients

For the cookies

⅓ cup canola oil

¾ cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 ½ cups white whole wheat flour

⅓ cup unsweetened cocoa powder

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ cup skim milk

For the frosting layer

4 ounces cream cheese

¼ cup granulated sugar

1 cup light whipped topping

Directions

1. Preheat the oven to 350°F and coat two baking sheets with cooking spray.

2. In a mixing bowl, beat the oil with the sugar until well combined. Add the egg and vanilla and mix well.

3. In a separate bowl, combine the flour, cocoa, baking powder, and baking soda.

4. Add the flour mixture to the wet ingredients in increments, alternating with the milk.

5. Scoop the dough onto the prepared baking sheets, using about 2 tablespoons at a time, leaving lots of room between them.

6. Bake the cakes for about 8–10 minutes, until they are firm to the touch. Cool them on the pan, but remove them carefully while they are still lukewarm.

7. Beat the filling ingredients together until smooth. Divide it among half the cookies, spreading it on the flat side. Top with the other half of the cookies.

Nutrition per serving

Calories 176, Fat 8.2 g, Carbs 27.1 g, Sugar 14.6 g,

Protein 3.2 g, Sodium 116.6 mg

4. Frozen Desserts

Easy Baked Alaska

How can something that seems so complex be so easy to make?

Serves 8 – Prep. time 20 min. – Freezing time 3 hours –

Cooking time 5 minutes

Ingredients

8 cups Neapolitan ice cream, softened 20 minutes (or your choice )

1 prepared pound cake, cut in 1” slices

6 egg whites, at room temperature

¼ teaspoon cream of tartar

½ cup sugar

Directions

1. Set out a 3-quart bowl, and line it with plastic wrap.

2. Spoon the ice cream into the bowl, pressing it to eliminate any air pockets, and arranging the flavors so each serving will get more than one kind of ice cream.

3. Top the ice cream with slices of pound cake, covering the whole surface of the bowl.

4. Cover, and freeze for at least 3 hours.

5. Preheat the oven broiler and place oven rack in lowest position.

6. Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and beat until stiff peaks form.

7. Remove the bowl from the freezer and take off the wrap. Invert the dish onto a baking pan, and cover with meringue. Use a knife or the back of a spoon to make a pattern.

8. Broil for 2–5 minutes, until the meringue is golden. Let it rest a few minutes before serving.

Note: If you have a culinary torch, you can use it to brown the meringue instead of broiling in the oven.

Nutrition per serving

Calories 466, Fat 18.8 g, Carbs 64.4 g, Sugar 42.6 g,

Protein 8.7 g, Sodium 261.3 mg

Healthier Easy Baked Alaska

A few simple substitutions and you don’t have to worry about enjoying this unique dessert.

Serves 8 – Prep. time 20 min. – Freezing time 3 hours –

Cooking time 5 minutes

Ingredients

4 cups vanilla frozen yogurt, softened 20 minutes

2 cups chocolate frozen yogurt, softened 20 minutes

2 cups strawberry or raspberry frozen yogurt, softened 20 minutes

1 prepared angel food cake

6 egg whites, at room temperature

¼ teaspoon cream of tartar

½ cup sugar

Directions

1. Set out a 3-quart bowl, and line it with plastic wrap.

2. Spoon the frozen yogurt into the bowl, pressing it to eliminate any air pockets, and arranging the flavors so each serving will get more than one kind of ice cream.

3. Slice the angel food cake across and place the larger piece over the frozen yogurt. Cut a circle from the smaller piece and fill the hole in the center.

4. Cover, and freeze for at least 3 hours.

5. Preheat the oven broiler and place oven rack at the lowest position.

6. Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the sugar and beat until stiff peaks form.

7. Remove the bowl from the freezer and take off the wrap. Invert the dish onto a baking pan, and cover with meringue. Use a knife or the back of a spoon to make a pattern.

8. Broil for 2–5 minutes, until the meringue is golden. Let it rest a few minutes before serving.

Note: If you have a culinary torch, you can use it to brown the meringue instead of broiling in the oven.

Nutrition per serving

Calories 292, Fat 7.0 g, Carbs 51.1 g, Sugar 40.4 g,

Protein 8.5 g, Sodium 164.2 mg

Homemade No-Churn Ice Cream

You won’t believe how easy and delicious this is!

Serves 6 – Prep. time 30 min. plus 4–6 hours chilling time

Ingredients

2 cups heavy cream

1 can sweetened condensed milk

1 teaspoon vanilla

Pinch sea salt

Optional flavorings

Citrus zest

Fruit

Chocolate chips – milk, white, or mint

Chopped cookies

Directions

1. Whip the cream until soft peaks form.

2. In a separate bowl, combine the sweetened condensed milk with the vanilla and salt. Gently fold it into the whipped cream.

3. Add any desired toppings and fold them in carefully. (You can divide the base and add different flavors.)

4. Transfer the mixture to your desired container, and freeze for 4–6 hours.

Nutrition per serving

Calories 492, Fat 34.4 g, Carbs 40.9 g, Sugar 40.7 g,

Protein 6.6 g, Sodium 122.7 mg

Healthier Homemade Frozen Yogurt

Step aside, ice cream. There’s a new dessert in town, and it’s healthy!

Serves 4 – Prep. time 5 min. plus 4–6 hours chilling time

Ingredients

4 cups frozen fruit

1 cup 2% plain or vanilla Greek yogurt

1 teaspoon vanilla extract

3 tablespoons honey

Directions

1. Combine the ingredients in a food processor, and blend until smooth.

2. Serve immediately, or freeze until ready to eat.

Nutrition per serving

Calories 165, Fat 1.3 g, Carbs 32.4 g, Sugar 27.3 g,

Protein 6.5 g, Sodium 27.0 mg

Ice Cream Sandwiches

Delicious when made at home!

Serves 12 – Prep. time 30 min. plus 1 hour chilling time –

Cooking time 10–12 min.

Ingredients

½ gallon vanilla ice cream, slightly softened

2 ⅔ cups all-purpose flour

¾ cup cocoa powder

¾ teaspoon salt

1 ¼ cups unsalted butter

1 cup granulated sugar

2 egg yolks

1 ½ teaspoons vanilla extract

Directions

1. Line a 9x13” baking dish with parchment paper. Spread the ice cream in the dish, smoothing the top. Cover, and freeze.

2. In a mixing bowl, combine the flour, cocoa powder, and salt.

3. In a separate bowl, beat the butter and sugar until light and fluffy. Mix in the egg yolks one at a time, together with the vanilla extract.

4. Add the dry ingredients to the wet, and mix to combine. Tip the dough out onto a lightly floured surface and divide it in two. Shape each section into a 5-inch square. Wrap them and chill for about 30 minutes.

5. Preheat the oven to 350°F and line two baking sheets with parchment.

6. Roll each square out into a rectangle 8x12 inches. Using a pizza cutter, cut it into 12 2x4 inch cookies. Use a thin spatula to gently transfer the cookies to the sheets.

7. Use a skewer to poke about 15 holes in the cookies.

8. Bake for 10–12 minutes, until the cookies are firm, rotating the pans halfway.

9. When the cookies are completely cool, remove the ice cream from the freezer. Cut it into 12 2x4 inch rectangles, and make your sandwiches.

10. Serve immediately, or wrap them individually and return them to the freezer.

Nutrition per serving (1 cookie)

Calories 477, Fat 27.9 g, Carbs 54.8 g, Sugar 30.8 g,

Protein 6.7 g, Sodium 203 mg

Healthier Ice Cream Sandwiches

A cool treat for a summer afternoon or after supper, that won’t ruin your diet’s day.

Serves 10 – Prep. time 20 min. – Freezing time – 10 min.

Ingredients

For the cookies

1 cup unsalted butter, softened

½ cup granulated sugar

½ cup honey

1 egg

2 tablespoons milk

2 teaspoons vanilla extract

2 cups all-purpose flour

¼ cup ground flax meal

1 teaspoon salt

1 teaspoon baking soda

½ cup mini chocolate chips

¼ cup sunflower seeds, finely chopped

For the frozen filling

2 cups vanilla frozen yogurt

1 cup mini chocolate chips

Directions

1. Preheat the oven to 350°F.

2. Beat the butter with the sugar and honey until it is light and smooth. Add the egg, milk, and vanilla and mix well.

3. Add the flour, flax meal, salt, and baking soda, and mix until smooth. Fold in the chocolate chips and sunflower seeds.

4. Spoon the dough onto ungreased cookie sheets and make 36 cookies. Roll them in your hands briefly to make balls, and bake for 8–9 minutes, until they are golden around the edges.

5. Let the cookies cool for 10 minutes on the sheet, and then transfer them to a rack to cool completely. Set out the frozen yogurt to soften.

6. Spoon the frozen yogurt on the bottom of one cookie and top it with another cookie.

7. Eat them right away or wrap individually and freeze.

Nutrition per serving (1 cookie)

Calories 341, Fat 16.3 g, Carbs 45.8 g, Sugar 24.4 g,

Protein 4.5 g, Sodium 149.7 mg

Choco-Hazelnut Pops

Delicious and so easy!

Serves 6 – Prep. time 5 min. – Freezing time – 3 hours.

Ingredients

1 cup whipped cream (or dessert topping)

½ cup milk

¼ cup chocolate hazelnut spread

Directions

1. Combine all the ingredients until smooth and spoon it into paper cups or popsicle molds.

2. Place a popsicle stick or cut straw into each one.

3. Freeze for 3 hours. When you are ready to serve, peel away the paper cup.

Nutrition per serving

Calories 145, Fat 11.2 g, Carbs 8.9 g, Sugar 8.6 g,

Protein 2.1 g, Sodium 21.5 mg

Healthier Choco-Hazelnut Pops

In this version of the favorite, we’ve snuck in some secret vitamins and minerals.

Serves 8 – Prep. time 5 min. – Freezing time – 3 hours.

Ingredients

¼ cup prunes (about 6)

2 tablespoons ground flax meal

1 cup Greek yogurt

½ cup milk

¼ cup chocolate hazelnut spread

1 tablespoon cocoa powder

Directions

1. Combine all the ingredients in a food processor, and process until smooth.

2. Spoon the mixture into paper or plastic cups or popsicle molds.

3. Place popsicle stick into each one (half a popsicle stick when using cups).

4. Freeze for 3 hours. When you are ready to serve, peel away the paper cup or unmold.

Nutrition per serving

Calories 113, Fat 5.3 g, Carbs 13.5 g, Sugar 10.2 g,

Protein 3.1 g, Sodium 30.3 mg

Banana Split

An American classic that everyone will love.

Serves 4 – Prep. time 20 min.

Ingredients

4 medium bananas

1 pint vanilla ice cream

1 pint chocolate ice cream

1 pint strawberry ice cream

½ cup strawberry preserves

½ cup pineapple preserves or chunks

¼ cup chocolate sauce

¼ cup chopped peanuts

2 cups whipped cream

8 maraschino cherries

Directions

1. Peel and slice the bananas lengthwise. Arrange two halves in each of 4 dessert dishes.

2. Place one scoop (½ cup) of each kind of ice cream between the bananas.

3. Spoon 2 tablespoons each of the strawberry preserves onto the strawberry ice cream, pineapple onto the vanilla, and 1 tablespoon of chocolate sauce onto the chocolate ice cream.

4. Sprinkle 2 tablespoons of chopped peanuts over the whole dish, and top with ½ cup of whipped cream. Arrange two cherries on each serving. Enjoy!

Nutrition per serving

Calories 901, Fat 30.6 g, Carbs 154.3 g, Sugar 104.5 g,

Protein 11.2 g, Sodium 201 mg

Healthy Banana Split

There is a much healthier way to enjoy this classic dessert.

Serves 4 – Prep. time 20 min.

Ingredients

For the strawberry sorbet

2 cups strawberries, frozen

2 tablespoons honey

1 teaspoon lemon juice

Pinch salt

or

For the mango sorbet

2 cups mango, frozen

2 tablespoons honey

1 teaspoon lemon juice

Pinch salt

Other ingredients

4 scoops vanilla or chocolate frozen yogurt

4 bananas, peeled and sliced lengthwise

4 tablespoons chocolate sauce for drizzle

2 cups fresh fruits, sliced like strawberries, kiwi, grapes, apple, etc.

Whipped topping (optional)

Directions

1. In a blender, combine the strawberries, honey, lemon juice, and salt. Process until smooth. Add to a freezer-safe container and freeze until set.

2. Quickly rinse the blender and repeat the steps to make the mango sorbet.

3. To serve, using an ice cream scoop, add a scoop of the chosen sorbet among the dishes.

4. Add 1 vanilla or chocolate frozen yogurt scoop to each dish. Arrange two bananas slices around the sorbet and frozen yogurt.

5. Drizzle with the chocolate sauce. Arrange fruits around the bananas. Add some whipped topping, if desired Enjoy!

Nutrition per serving

Calories 262, Fat 7.2 g, Carbs 47.0 g, Sugar 21.8 g, Protein 2.3 g

Protein 7.0 g, Sodium 68.4 mg

5. Fruity Desserts

Grandma’s Famous Peach Cobbler

Just like home.

Serves 6 – Prep. time 20 min. – Cooking time 40 min.

Ingredients

Fruit filling

8 fresh ripe medium-sized peaches

⅓ cup + 1 tablespoon white sugar, divided

1 pinch freshly ground nutmeg

1 teaspoon fresh lemon juice

1 tablespoon lemon zest, about half of a lemon

2 teaspoons cornstarch

¼ teaspoon ground cinnamon

Dough

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ cup sugar

6 tablespoons unsalted butter

¼ cup boiling water

Vanilla ice cream for serving (optional)

Directions

1. Preheat the oven to 425ºF.

2. Peel, pit, and slice thinly the peaches. Combine, in a large mixing bowl, all the fruit filling ingredients except the cinnamon and the extra tablespoon of sugar. Reserve those two ingredients for later use. Toss to coat and transfer to an 8-inch round baking dish. Bake for 10 minutes.

3. To make the dough, combine the flour, baking powder, salt, and sugar in a large mixing bowl. Cut the cold butter into pea-sized bits, and add the dry ingredients. Mix with your fingers, making sure you mix the butter well into the flour until it resembles coarse meal. Add the boiling water until just combined.

4. Remove the peaches from the oven. Drop spoonfuls of dough all over the hot peaches. Combine 1 tablespoon of sugar and cinnamon, and sprinkle over the entire cobbler. Bake until the topping is golden, 25–30 minutes.

5. Serve warm with vanilla ice cream if desired.

Nutrition per serving

Calories 478, Fat 16 g, Carbs 77 g, Sugar 32 g,

Protein 4 g, Sodium 416 mg

Healthier Peach Cobbler

Comfort food for everyone, whether you’re watching your diet or not.

Serves 10 – Prep. time 20 min. – Cooking time 50–60 min.

Ingredients

8 peaches

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon baking powder

½ cup white sugar

1 cup milk

1 teaspoon vanilla

3 tablespoons unsalted butter

3 tablespoons canola oil

Ice cream or whipped topping for serving (optional)

Directions

1. Preheat the oven to 350°F.

2. Wash, peel, and pit the peaches. Dice into small pieces and set aside.

3. In a large bowl, whisk together the flour, salt, baking powder, and sugar.

4. In a separate bowl, stir together the milk and vanilla. Mix thoroughly.

5. Slowly pour the wet ingredients into the dry. Mix until the ingredients are well combined.

6. Place the butter and oil into a 9”x13” baking dish. Heat in the preheated oven for about 6 minutes, or until the butter is completely melted.

7. Remove the pan from the oven, and pour the butter into the flour mixture.  Stir until it is well blended.

8. Pour the batter into the warm pan, and spoon the peaches over it.

9. Return the pan to the oven, and bake for about 50 to 60 minutes, or until the cobbler is golden brown.

10. Remove from heat, and allow to cool for 10–15 minutes.

11. Serve warm on its own or with a small amount of ice cream or whipped topping.

Nutrition per serving

Calories 192, Fat 2.8 g, Carbs 27.9 g, Sugar 16.5 g,

Protein 2.6 g, Sodium 110 mg

Bananas Foster

Bananas served in a hot sauce of butter, rum, and brown sugar? Yes, please!

Serves 4 – Prep. time 5 min. – Cooking time 10 min.

Ingredients

½ cup melted butter

1 cup brown sugar

¼ cup walnuts, chopped

¼ cup dark rum

1 teaspoon vanilla extract

¼ teaspoon cinnamon

4 firm large bananas

Vanilla ice cream for serving (optional)

Directions

1. In a large skillet, melt the butter. Add the brown sugar, and walnuts, and bring it to a simmer. Add the rum, vanilla extract, and cinnamon.

2. Quarter the bananas, cutting them in half lengthwise and across.

3. Add them to the bubbling caramel and cook to heat through.

4. Serve immediately, with a quarter of the sauce and top with an ice cream scoop, if desired.

Nutrition per serving

Calories 401, Fat 18.4 g, Carbs 81.6 g, Sugar 58.1 g,

Protein 1.6 g, Sodium 187.5 mg

Healthier Bananas Foster

A healthy alternative for those days when you just want a treat.

Serves 4 – Prep. time 5 min. – Cooking time 10 min.

Ingredients

2 tablespoons coconut oil

¼ cup honey

¼ cup dark rum

1 teaspoon vanilla extract

¼ teaspoon cinnamon

4 firm bananas

Vanilla frozen yogurt for serving (optional)

Directions

1. In a large skillet, melt the coconut oil. Add the honey, and bring it to a simmer. Add the rum, vanilla extract, and cinnamon.

2. Quarter the bananas, cutting them in half lengthwise and across.

3. Add them to the bubbling caramel, and cook to heat through.

4. Serve immediately, with a quarter of the sauce and frozen yogurt, if desired.

Nutrition per serving

Calories 265, Fat 7.2 g, Carbs 44.7 g, Sugar 32.0 g,

Protein 1.3 g, Sodium 2.7 mg

Slow Cooker Apple Brown Betty

With a “betty,” the crumbs are sprinkled in layers between the fruit.

Serves 4 – Prep. time 20 min. – Cooking time 4 hours

Ingredients

1 ½ pounds tart apples, sliced

4 slices bread, cubed

½ cup brown sugar

¼ cup melted butter

1 teaspoon almond extract

1 teaspoon cinnamon

⅛ teaspoon cardamom

Pinch salt

¾ cup apple juice

1 cup whipped cream, for serving

Directions

1. Place half the apple slices in a slow cooker.

2. In a mixing bowl, combine the bread, brown sugar, melted butter, extract, cinnamon, cardamom, and salt.

3. Spoon half the mixture and over the apple slices. Repeat the layers, and pour in the apple juice.

4. Cover, and cook for 3–4 hours on LOW.

5. Serve with ¼ cup whipped cream.

Nutrition per serving

Calories 526, Fat 27.4 g, Carbs 81.7 g, Sugar 52.8 g,

Protein 3.1 g, Sodium 326 mg

Healthier Apple Brown Betty

In this version of the favorite, we’re sneaking in some extra fiber and nutrition.

Serves 4 – Prep. time 20 min. – Cooking time 4 hours

Ingredients

2 pounds sweet apples, peeled and thinly sliced

2 cups whole wheat bread crumbs

3 tablespoons brown sugar, divided

1 teaspoon ground cinnamon, divided

½ teaspoon sea salt

1 cup apple cider

2 tablespoons butter, divided

3 tablespoons chopped walnuts

Directions

1. Place half the apple slices in a slow cooker.

2. In a mixing bowl, combine the bread crumbs, brown sugar, cinnamon, and salt.

3. Spoon half the mixture over the apple slices. Repeat the layers, and pour in the apple cider. Top with chunks of butter and the walnuts

4. Cover, and cook for 3–4 hours on LOW.

Nutrition per serving

Calories 278, Fat 8.6 g, Carbs 52.8 g, Sugar 28.7 g,

Protein 3.8 g, Sodium 154.6 mg

Apple Streusel

We make no compromises here, and no apologies!

Serves 10 – Prep. time 25 min. – Cooking time 50–60 min.

Ingredients

8 large apples

1 ½ cups brown sugar

1 cup flour

1 cup rolled oats

1 ½ teaspoons cinnamon

1 teaspoon nutmeg

¾ cup salted butter

1 cup caramel sauce for topping

Vanilla ice cream, to serve (optional)

Directions

1. Preheat the oven to 375°F and lightly grease a 9x13” pan.

2. Peel, core, and thinly slice the apples and place them in the baking pan.

3. In a mixing bowl, whisk together the brown sugar, flour, oats, cinnamon, and nutmeg.

4. Melt the butter, and stir it into the topping mixture. Mix well, and sprinkle it over the apples.

5. Bake for 35–40 minutes, until the topping is golden and the apples are tender.

6. Remove from heat, and allow to cool for 10–15 minutes.

7. Serve warm with a few tablespoons of caramel sauce topping, and ice cream if desired.

Nutrition per serving

Calories 489.5, Fat 14.8 g, Carbs 103.7 g, Sugar 68.6 g,

Protein 3.2 g, Sodium 225.9 mg

Lighter Apple Streusel

Comfort food for everyone, whether you’re watching your diet or not.

Serves 8 – Prep. time 15 min. – Cooking time 45 min.

Ingredients

4 apples

½ cup brown sugar, divided

½ teaspoon ground cinnamon

2 tablespoons lemon juice

3 tablespoons butter

¼ cup all-purpose flour

¼ cup old fashioned oats, uncooked

¼ teaspoon ground nutmeg

Powdered sugar for topping and fresh mint (optional)

Directions

1. Preheat the oven to 350°F and coat a loaf pan with cooking spray.

2. Wash, peel, and core the apples. Cut them into bite-sized pieces and place them in a large bowl.

3. Dust the apples with ¼ cup of loosely packed brown sugar and the cinnamon.

4. Pour in the lemon juice, and toss until well combined.

5. In a separate bowl, whisk together the flour with the remaining brown sugar and oatmeal.

6. Cut in the butter until the mixture is crumbly.

7. Pour the apple mixture into the pan, and sprinkle the flour mixture on top.

8. Bake for 40–45 minutes, or until it is golden brown and the apples are tender.

9. Remove from the oven and cool slightly before serving warm. Sprinkle with powdered sugar if desired, and garnish with fresh mint.

Nutrition per serving

Calories 155, Fat 4.7 g, Carbs 28 g, Sugar 18.5 g,

Protein 1.1 g, Sodium 133 mg

Cherry Clafoutis

This dessert is tart and delicious.

Serves 6 – Prep. time 20 min. – Cooking time 60 min.

Ingredients

1 tablespoon butter

2 cups all-purpose flour

1 ½ teaspoons baking powder

3 eggs

¼ cup white sugar plus 1 tablespoon for topping

2 cups whole milk

1 pinch salt

1 pound dark cherries, stemmed and pitted

Directions

1. Preheat the oven to 350°F. Generously grease a 10” cake pan with the butter.

2. In a bowl, whisk together the flour, baking powder, eggs, ¼ cup of the sugar, milk, and salt. Stir until you get a smooth, lump-free batter.

3. Add the cherries. Pour the batter into the greased pan and bake for 45–60 minutes, or until the clafouti is set. A toothpick inserted in the middle should come out clean and the top is golden.

4. Sprinkle with 1 tablespoon of sugar. Serve warm.

Nutrition per serving

Calories 319, Fat 7.1 g, Carbs 55 g, Sugar 23.2 g,

Protein 10.6 g, Sodium 190 mg

Healthier Cherry Clafoutis

This is light and healthy enough to serve for breakfast!

Serves 8 – Prep. time 20 min. – Cooking time 20 min.

Ingredients

2 eggs

2 egg whites

¾ cup skim milk

½ cup spelt flour

¼ teaspoon salt

½ teaspoon almond extract

¼ cup maple syrup, divided

1 pound cherries, pitted

Powdered sugar for dusting (optional)

Directions

1. Preheat the oven to 425°F.

2. In a blender, combine the eggs, egg whites, skim milk, spelt flour, salt, almond extract, and half the maple syrup. Blend well.

3. Lightly coat an ovenproof skillet with cooking spray. Place the cherries in the skillet and pour in the maple syrup. When it begins to bubble and release the fruit juices, pour the batter over it and transfer it to the oven.

4. Bake for 20 minutes, until the custard has set.

5. Let cool and dust with powdered sugar before serving, if desired.

Nutrition per serving

Calories 124, Fat 1.6 g, Carbs 23.2 g, Sugar 14.5 g,

Protein 4.9 g, Sodium 42.0 mg

Ambrosia Salad

This confection originated in the United States in the late 1800s.

Serves 12 – Prep. time 10 min. plus 1 hour chilling time

Ingredients

¾ cup heavy cream, chilled

2 tablespoons powdered sugar

1 teaspoon vanilla extract

½ cup sour cream

4 cups cut bite-sized marshmallows or mini marshmallows

1 ½ cups sweetened shredded coconut

1 (11-ounce) can mandarin oranges, drained

1 cup green grapes, washed and halved

1 cup pineapple tidbits, drained

Maraschino cherries

Directions

1. Whip the cream with the powdered sugar until stiff peaks form, and fold in the vanilla and sour cream.

2. In a separate bowl, mix all the other ingredients.

3. Pour the cream over the fruit mixture and stir to combine.

4. Refrigerate for 1 hour. Decorate with maraschino cherries, if desired, and serve.

Nutrition per serving

Calories 230, Fat 11 g, Carbs 33 g, Sugar 26 g,

Protein 1 g, Sodium 57 mg

Lighter Ambrosia Salad

This confection originated in the United States in the late 1800s.

Serves 12 – Prep. time 10 min. plus 1 hour chilling time

Ingredients

1 ½ cups low-fat vanilla Greek yogurt

1 teaspoon vanilla extract

4 cups cut bite-sized marshmallows or mini marshmallows

1 cup unsweetened shredded coconut

1 (11-ounce) can mandarin oranges, drained

1 cup green grapes, washed and halved

1 cup pineapple tidbits, drained

Directions

1. Combine all the ingredients in a bowl, refrigerate for one hour, and serve.

Nutrition per serving

Calories 136, Fat 2.3 g, Carbs 27.0 g, Sugar 21.4 g,

Protein 3.3 g, Sodium 25.3 mg

6. Puddings and Custards

Bread Pudding with Caramel Sauce

Just like Mom used to make.

Serves 8 – Prep. time 15 min. – Cooking time 45 min.

Ingredients

6 cups sourdough bread (or other dense bread), cubed

3 cups whole milk

6 tablespoons unsalted butter

½ cup sugar

3 large eggs

1 tablespoon vanilla

½ teaspoon cinnamon½ teaspoon nutmeg

¼ cup chopped pecans or walnut (optional)

For the sauce

¾ cup butter

¾ cup sugar

¾ cup packed brown sugar

¾ cup heavy cream

½ teaspoon salt

1 tablespoon vanilla

Directions

1. Preheat the oven to 350°F, and prepare a 9x13 baking dish with cooking spray.

2. Place the bread in a large bowl.

3. In a medium saucepan over medium heat, combine the milk and butter and stir until the butter is melted. Mix in the sugar.

4. Pour the milk mixture over the cubed bread. and let stand for 10 min.

5. Meanwhile, beat the eggs. Add the vanilla, cinnamon, nutmeg, and nuts. Pour over the bread mixture and gently stir to combine.

6. Pour the bread pudding into the baking dish and spread it out evenly.

7. Bake for 45 min., or until the center is set.

8. Meanwhile, make the sauce. In a saucepan, combine the butter, sugars, cream, and salt. Cook until it comes to a full boil, and then remove it from the heat. Stir in the vanilla.

9. To serve, spoon the caramel sauce over each serving of pudding.

Nutrition per serving

Calories 575, Fat 38.3 g, Carbs 55.8 g, Sugar 34.1 g,

Protein 8.7 g, Sodium 265 mg

Healthier Bread Pudding

When you want all the flavor and comfort but not the fat and sugar, try this recipe. You won’t regret it!

Serves 8 – Prep. time 15 min. – Cooking time 45–50 min.

Ingredients

12 slices day-old whole grain or whole wheat bread

½ cup raisins

2 large apples, peeled and diced

¼ cup unsalted butter, melted

8 large eggs, beaten

4 cups low–fat milk

¾ cup white sugar

1 teaspoon vanilla

1 teaspoon cinnamon

For the sauce

⅓ cup unsalted butter

⅓ cup sugar

⅓ cup packed brown sugar

⅓ cup half and half cream

½ teaspoon salt

1 teaspoon vanilla

Directions

1. Preheat the oven to 350°F, and prepare a 9x13 baking dish with cooking spray.

2. Cut the bread in 1” cubes (or tear it up with your fingers) and place it in a large bowl. Mix in the raisins, apples, and melted butter.

3. In a separate mixing bowl, beat the eggs and add the milk, sugar, cinnamon, and vanilla.

4. Pour the custard mixture over the bread mixture, and fold it in until the bread is saturated.

5. Transfer the pudding to the prepared baking dish, and bake until it is set, 45–50 min.

6. Meanwhile, make the sauce. In a saucepan, combine the butter, sugars, cream, and salt. Cook until it comes to a full boil, and then remove it from the heat. Stir in the vanilla.

7. To serve, spoon the caramel sauce over each serving of pudding.

Nutrition per serving

Calories 499, Fat 23.6 g, Carbs 61.8 g, Sugar 28.7 g,

Protein 19.3 g, Sodium 447 mg

Chocolate Mousse

Creamy and rich, this dessert is sure to satisfy.

Serves 4–6 – Prep. time 15 min. – Cooking time 10 min.

Ingredients

1 cup dark chocolate pieces, chopped

8 eggs, separated (only 4 yolks required)

⅔ cup white sugar

¼ cup heavy cream

2 teaspoons brandy

1 vanilla bean, scraped

½ teaspoon finely grated orange zest

Directions

1. Place the chocolate in a double boiler and melt it over low heat.

2. Place the egg whites in a bowl, together with all but one tablespoon of the sugar, and beat until stiff peaks form. Set aside.

3. In another bowl, combine the 4 egg yolks and the remaining sugar, brandy, vanilla, and orange zest until lightly frothy and creamy.

4. Add the heavy cream to the chocolate and mix until smooth.

5. Slowly stir the egg yolks into the chocolate, whisking constantly to prevent the eggs from scrambling. Blend until creamy.

6. Remove from the heat, and gently fold in the beaten egg whites.

7. Carefully spoon the mixture into serving dishes and place it in the refrigerator to chill for at least 2-4 hours.

8. Serve well chilled.

Nutrition per serving

Calories 556, Fat 28.3 g, Carbs 71.4 g, Sugar 62.8 g,

Protein 10.2 g, Sodium 144 mg

Healthier Chocolate Mousse

Even people who don’t normally care for avocados will love this silky, chocolatey mousse. And it’s SO EASY.

Serves 4 – Prep. time 5 min.

Ingredients

2 ripe avocados, peeled and pitted

3 tablespoons cocoa powder

3 tablespoons honey

Pinch of salt

½ teaspoon vanilla extract

1 tablespoon milk

Crushed nuts or fresh fruit for topping (optional)

Directions

1. Place all the ingredients in a food processor and blend until smooth.

2. Spoon it into bowls, and top with crushed nuts or fruit if desired.

Nutrition per serving

Calories 243, Fat 15.9 g, Carbs 27.3 g, Sugar 17.0 g,

Protein 4.4 g, Sodium 45.0 mg

Classic Tiramisu in a Glass

Is there a better way to finish a great Italian meal than have a creamy delicious tiramisu? I think not! This recipe calls for all the traditional ingredients we use to make this classic dessert.

Serves 6 – Prep. time 15 min. plus 3 hours refrigerating time

Ingredients

6 eggs

⅔ cup sugar

2 teaspoons vanilla

1 ½ pounds mascarpone

1 cup espresso – very strong

Amaretto liquor (optional)

18 ladyfinger cookies

Cocoa powder

Mint leaves for decoration

Directions

1. Beat the eggs, sugar, and vanilla about 8–10 minutes, until it’s very smooth and the cream has become fluffy and almost white. Incorporate the mascarpone cheese, and mix for an additional 4–6 minutes.

2. Prepare the espresso so it is very strong. Pour the coffee into a shallow bowl, and if desired, add some amaretto to taste. Break the lady finger cookies in two before soaking. Soak the cookies one piece at a time very quickly, literally in and out of the coffee. Let them rest on a plate.

3. To assemble the tiramisu, drop 1 tablespoon of the mascarpone cream at the bottom of serving glass, just so it barely covers the bottom. Place 2 or 3 pieces of the soaked cookie, and cover with the mascarpone cream. Lightly sprinkle with cocoa powder. Repeat another layer of cookies and cream and cocoa powder until the glass is almost filled. Finish with the cocoa powder.

4. Refrigerate at least 3 hours before you are ready to serve.

5. Decorate with fresh mint leaves.

Nutrition per serving

Calories 764, Fat 55.5 g, Carbs 45.2 g, Sugar 34.3 g,

Protein 9.1 g, Sodium 219.1 mg

Lighter Tiramisu

All the decadence, but easier on your waistline.

Serves 12 – Prep. time 20 min. plus 3 hours refrigerating time

Ingredients

½ cup heavy cream

½ cup powdered sugar, divided

2 teaspoons vanilla, divided

4 ounces mascarpone cream cheese

8 ounces low fat cream cheese

1 cup vanilla pudding, prepared

24 ladyfinger cookies

½ cup brewed coffee

½ cup cocoa powder

Amaretto liqueur (optional)

Directions

1. Whip the cream and incorporate ¼ cup of the confectioner’s sugar and 1 teaspoon of vanilla.

2. In a separate bowl, combine the mascarpone and low-fat cream cheese. Add the remaining confectioner’s sugar and vanilla, and fold in ⅓ of the whipped cream. Set aside.

3. Combine the vanilla pudding with ⅓ of the whipped cream and set it aside.

4. If you are using liqueur, combine it with the coffee.

5. Set out an 8x8 baking dish. One at a time, dip 10–12 of the ladyfinger biscuits into the coffee, and then lay them in the dish in a single layer.

6. Top the cookies with half the cream cheese mixture and follow with half of the pudding mixture.

7. Repeat the layers: dipped cookies, cream cheese mixture, and pudding mixture.

8. Top with the last of the whipped cream, and dust it with the cocoa.

9. Chill for 3 hours.

Nutrition per serving

Calories 296, Fat 14.1 g, Carbs 36.5 g, Sugar 15.2 g,

Protein 5.8 g, Sodium 166.8 mg

English Trifle

Once you start serving this at family gatherings, people will ask for it every time.

Serves 12 – Prep. time 30 min. – Cooking time 20 minutes

Ingredients

For the cake

2 ¼ cups all-purpose flour, sifted

1 teaspoon baking soda

½ teaspoon salt

1 cup butter, softened

1 ½ cups granulated sugar

2 eggs, room temperature

1 ½ teaspoons pure vanilla extract

½ cup full fat sour cream

1 cup whole milk

For the trifle

2 pints fresh strawberries, plus extra for topping

¼ cup white sugar

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 cup heavy whipping cream

2 pint fresh blueberries, plus extra for topping

Directions

1. Make a sheet cake. Preheat the oven to 375°F and coat a rimmed 12x17 baking sheet with cooking spray.

2. In a mixing bowl, combine the flour, baking soda, and salt.

3. In a separate bowl (or the bowl of a stand mixer) beat the butter with the sugar until it is light and fluffy.

4. Add the eggs one at a time and mix to fully incorporate, and then add the vanilla and sour cream. Scrape down the sides.

5. Add the flour mixture in increments, alternating with the milk, just until well combined.

6. Spread the cake in the pan, and bake for 20–22 minutes, until it is golden and firm. Allow it to cool, and then cut it into 1” squares.

7. Meanwhile, combine the sugar with the strawberries, and set them aside.

8. Combine the pudding powder and milk, and stir until thickened. Refrigerate until ready to use.

9. Whip the cream until soft peaks form.

10. To assemble the trifle, layer a third of the cake into a glass bowl. Add a third of the pudding mixture, and spread it over the cake. Add a third of the strawberry mixture, and a third of the blueberries. Top with a third of the whipped cream.

11. Repeat the layers until the ingredients are all used, and top the dish with the strawberries and blueberries.

12. Serve immediately or refrigerate until ready.

Nutrition per serving

Calories 450, Fat 22.7 g, Carbs 59.1 g, Sugar 38.4 g,

Protein 5.2 g, Sodium 458.2 mg

Lighter English Trifle

Switching to angel food cake lightens this delectable dessert considerably.

Serves 12 – Prep. time 30 min.

Ingredients

1 (10–12 ounce) angle food cake, prepared

2 pints fresh strawberries

2 tablespoons white sugar

1 (3.5 ounce) package fat free instant vanilla pudding mix

2 cups skim milk

1 cup whipped cream

1 cup vanilla Greek yogurt

1 pint fresh blueberries

1 pint fresh raspberries, plus a few more for topping

Directions

1. Cut the cake into 1” squares.

2. Combine the sugar with the strawberries and set them aside.

3. Combine the pudding powder and milk and stir until thickened. Refrigerate until ready to use.

4. Fold the yogurt into the whipped cream until combined. Do not overmix.

5. To assemble the trifle, layer a third of the cake into a glass bowl. Add a third of the pudding mixture and spread it over the cake. Add a third of the strawberry mixture, and a third of the blueberries, and a third of the raspberries. Top with a third of the whipped cream mixture.

6. Repeat the layers until the ingredients are all used and top the dish with the reserved raspberries.

7. Serve immediately or refrigerate until ready.

Nutrition per serving

Calories 184, Fat 4.1 g, Carbs 30.1 g, Sugar 8.6 g,

Protein 4.0 g, Sodium 115.5 mg

Crème Brulee

There’s nothing quite like that first bite of a decadent crème brulee.

Serves 4 – Prep. time 20 min. – Cooking time 45 min.

Ingredients

1 ¾ cups heavy cream

4 egg yolks, cold

1 teaspoon pure vanilla extract

¼ cup granulated sugar, plus 4 teaspoons for topping

Pinch kosher salt

Directions

1. Place the oven rack in the middle of the oven, and preheat to 300°F. Boil 4–6 cups of water, and arrange 4 ramekins in a baking dish that is as deep as the ramekins.

2. Pour the cream into a saucepan, and heat it until it begins to simmer. Cover, remove it from the heat, and set it aside for about 10 minutes.

3. In a medium mixing bowl, combine the egg yolks, vanilla, ¼ cup of sugar, and salt. Whisk gently just to combine.

4. Check the temperature of the cream. When it reaches 165°F, slowly pour half a cup into the yolk mixture, whisking constantly. Stir gently for 30 seconds, taking care not to beat air into the mixture.

5. Add the rest of the cream to the yolk mixture, stirring gently.

6. Strain the custard mixture into a large glass measuring cup, and divide it among the ramekins. Do not to fill them all the way to the top.

7. Pour the hot water into the baking pan around the ramekins until it reaches two-thirds of the way up the sides. Transfer the pan to the oven.

8. Bake for about 45 minutes. The edges of the custards should be set, while the center is still jiggly. The pudding temperature will be about 150°F in the middle.

9. Carefully remove the ramekins to a cooling rack and let them cool for a while before transferring them to the fridge. Cover, and refrigerate for at least 4 hours.

10. Before serving, evenly sprinkle up to 1 teaspoon of granulated sugar on top of each custard. With a kitchen torch held about 3 inches away, carefully heat the sugar until it caramelizes. Let it harden before serving.

Note: if you don’t have a kitchen torch, you can place the ramekins on a baking sheet under the oven broiler for about 1 minute, keeping an eye on them not to burn.

Nutrition per serving

Calories 484, Fat 43.0 g, Carbs 21.1 g, Sugar 20.7 g,

Protein 4.8 g, Sodium 47.7 mg

Healthier Crème Brulee

Delicious and guilt free.

Serves 6 – Prep. time 10 min. – Cooking time 30 min.

Ingredients

1 (12 ounce) can 2% evaporated milk

4 large eggs, beaten

⅓ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon salt

6 teaspoons granulated sugar, divided

Directions

1. Place the oven rack in the middle of the oven and preheat to 325°F. Boil 4–6 cups of water and arrange 6 ramekins in a baking dish that is as deep as the ramekins.

2. In a mixing bowl, combine the evaporated milk, eggs, sugar, vanilla, and salt. Combine well.

3. Pour the custard mixture into the ramekins and arrange them in the baking dish.

4. Pour the hot water into the baking pan around the ramekins until it reaches two-thirds of the way up the sides. Transfer the pan to the oven.

5. Bake for about 30 minutes. The edges of the custards should be set, while the center is still jiggly. The pudding temperature will be about 150°F in the middle.

6. Carefully remove the ramekins to a cooling rack and let them cool for a while before transferring them to the fridge. Cover, and refrigerate for at least 4 hours.

7. Before serving, evenly sprinkle up to 1 teaspoon of granulated sugar on top of each custard. With a kitchen torch held about 3 inches away, carefully heat the sugar until it caramelizes. Let it harden before serving.

Note: if you don’t have a kitchen torch, you can place the ramekins on a baking sheet under the oven broiler for about 1 minute, keeping an eye on them not to burn.

Nutrition per serving

Calories 140, Fat 2.5 g, Carbs 20 g, Sugar 20 g,

Protein 9 g, Sodium 320 mg

Chocolate Parfait

Chocolatey and decadent.

Serves 6 – Prep. time 10 min. – Cooking time 15 min.

Ingredients

2 tablespoons cornstarch

¼ cup plus 2 tablespoons sugar, divided

¼ cup plus 1 tablespoon unsweetened cocoa powder, divided (plus more for garnish)

¼ teaspoon salt

2 cups whole milk

4 ounces good semisweet chocolate, finely chopped

1 tablespoon butter

1 cup heavy cream

Maraschino cherries for garnish

Directions

1. In a saucepan, combine the cornstarch, ¼ cup sugar, ¼ cup cocoa, and salt.

2. Gradually add the milk and bring it to a boil, stirring constantly.

3. Cook about 3 minutes, and then remove it from the heat. Add the chopped chocolate and butter and stir until melted.

4. Place the saucepan in an ice bath and stir from time to time.

5. Beat the cream with the remaining sugar and cocoa until soft peaks form.

6. Layer the pudding in parfait cups and serve with a dusting of cocoa on top or garnish with maraschino cherries.

Nutrition per serving

Calories 364, Fat 25.6 g, Carbs 34.5 g, Sugar 28.2 g,

Protein 5.3 g, Sodium 148.0 mg

Healthy Chocolate Parfait

There are lots of ways to make a parfait healthier. Here’s one.

Serves 4 – Prep. time 10 min. – Cooking time 5 min.

Ingredients

1 (14-ounce) can coconut milk, full fat, refrigerated

3 ounces 80% dark chocolate

1 tablespoon maple syrup

1 teaspoon vanilla extract

1 cup bananas, sliced

1 cup fresh strawberries, sliced

4 tablespoons hazelnuts, chopped

Pinch coarse sea salt

Directions

1. Gently melt the chocolate in a double boiler, and let it cool a bit.

2. Open the can of coconut milk, and carefully scoop out the solids, avoiding the liquid at the bottom of the can. Place it in a bowl.

3. Add the maple syrup and vanilla, and whip until combined.

4. Add the chocolate, and mix until light and fluffy.

5. Layer the chocolate with the fruit, and serve with a tablespoon of chopped hazelnuts and a pinch of salt on top.

Nutrition per serving

Calories 275, Fat 16.9 g, Carbs 27.2 g, Sugar 16.1 g,

Protein 4.5 g, Sodium 55.7 mg

7. Donuts and Other Pastries

Apple Fritters

These make a lovely treat, especially when they’re warm!

Serves 24 – Prep. time 35 min. – Cooking time 15 min.

Ingredients

1 quart vegetable oil for deep-frying

1 ½ cups all-purpose flour

2 tablespoons white sugar

1 ½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

⅔ cup milk

2 eggs, beaten

1 tablespoon butter, melted

3 cups apples, peeled, cored and chopped

Cinnamon sugar

1 cup granulated sugar

1 tablespoon cinnamon

Glaze

2-2 ½ cups powdered sugar

2-3 tablespoons milk

½ teaspoon pure vanilla extract

Directions

1. Heat the oil to 375°F.

2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

3. Mix in the milk, eggs, and butter, and then fold in the apples.

4. Drop spoonfuls of the batter into the oil, and fry until brown on both sides.

5. Combine the cinnamon with the sugar in a separate bowl.

6. To coat the fritters and give them a sweet finishing touch, you can either toss them in cinnamon sugar or glaze them. For the cinnamon sugar, combine the sugar and cinnamon and ro the fritter into it when the fritters are hot. To glaze them, mix the powdered sugar with the vanilla and the milk. Adjust milk and sugar until you get the desired consistency. Drizzle the glaze all over the fritters or dunk them into it. Let the glaze settle before serving.

7. Serve while they are still warm.

Nutrition per serving

Calories 118, Fat 4.9 g, Carbs 17.4 g, Sugar 3.0 g,

Protein 1.6 g, Sodium 125 mg

Baked Apple Fritters

A healthier choice for when you’re craving an apple fritter.

Serves 24 – Prep. time 35 min. – Cooking time 15 min.

Ingredients

1 cup all-purpose flour

½ cup whole wheat flour

½ cup brown sugar

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons cinnamon

6 tablespoons cold butter

1 egg

1 ½ teaspoons vanilla

¾ cup light sour cream or plain yogurt

1 large apple, peeled and chopped

1 small apple, shredded (about ½ cup)

2 cups powdered sugar, divided

1 tablespoon maple syrup

¼ cup milk

Directions

1. Preheat the oven to 375°F and coat two muffin pans with cooking spray.

2. In a large mixing bowl, whisk together the flours, brown sugar, baking powder, salt, and cinnamon.

3. Cut in the butter to make a coarse meal.

4. Stir in the egg, vanilla, and sour cream, and fold in the apples.

5. Spoon about a tablespoon of the batter into each muffin cup.

6. Bake for 12–15 minutes, until the tops are starting to brown.

7. Meanwhile, prepare the glaze by mixing the powdered sugar with the maple syrup and milk. Spoon it over the fritters while they are still warm.

Nutrition per serving

Calories 131.4, Fat 3.8 g, Carbs 24.4 g, Sugar 16.5 g,

Protein 1.7 g, Sodium 101.8 mg

Chocolate Eclairs

If you enjoy baking, try these! Your efforts will be rewarded.

Serves 8 – Prep. time 35 min. plus overnight chilling for the cream – Cooking time 20 min.

Ingredients

Chocolate pastry cream

2 cups milk

½ cup semi-sweet chocolate of good quality

2 egg yolks

½ cup white sugar

¼ cup cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Choux pastry

1 cup water

½ cup unsalted butter

Pinch salt

1 cup all-purpose flour

4 eggs

Glaze

4 ounces semi-sweet chocolate of good quality

½ cup heavy cream

Directions

1. The night before, make the chocolate pastry cream. In a medium saucepan, add the milk and the chocolate. Heat the milk until it begins to steam but not boil. Whisk to combine the milk and chocolate well.

2. Meanwhile, in a mixing bowl, beat the egg yolks. Add the sugar and cornstarch and mix until smooth.

3. While the milk is still warm, slowly pour half of it into the yolk mixture, whisking constantly to prevent the eggs yolks from curdling. When it is incorporated, pour the yolk mixture back into the saucepan, still mixing constantly. Heat it to 170°F, and then remove it from the heat.

4. Stir in the butter and the vanilla and put the cream in an airtight container. Refrigerate overnight.

5. Prepare the choux pastries. In a medium saucepan, heat the water and add the butter and salt. Stir until they are combined.

6. Add the flour, and mix until a dough forms. It will be sticky. Mix in the eggs one at a time.

7. Preheat the oven to 425°F and cover a baking sheet with a silicone mat or parchment paper. You can also use cooking spray.

8. Transfer the dough to a pastry bag with a large, plain tip. Pipe 8 pastries onto the baking sheet, each about 5 inches long.

9. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.

10. Meanwhile, prepare the topping. Heat the cream in a saucepan over medium heat until it is steamy. Stir in the chocolate and mix until smooth. Let the topping cool for about 15 minutes.

11. To assemble the pastries, transfer the chocolate cream filling to a clean pastry bag with a medium tip. Press the tip into the end of each pastry, and squeeze in 2–3 tablespoons of cream.

12. Carefully dip the top of the pastry into the chocolate and set it aside until the chocolate is set.

Nutrition per serving

Calories 493.8, Fat 31.9 g, Carbs 46.5 g, Sugar 29.6 g,

Protein 9.7 g, Sodium 83.9 mg

Lighter Chocolate Eclairs

Yes, it can be done!

Serves 4 – Prep. time 30 min. – Cooking time 30 min.

Ingredients

For the vanilla custard

2 tablespoons Bird’s custard powder

1 cup 2% milk, divided

3 tablespoons sugar

1 teaspoon vanilla extract

Choux pastry

¼ cup water

1 tablespoon butter

¼ cup all-purpose flour

Pinch salt

1 egg, beaten

Glaze

4 ounces semi-sweet chocolate of good quality

2 tablespoons milk

Directions

1. Dissolve the custard powder in a ¼ cup of the milk.

2. Pour the rest of milk into a saucepan and heat it over medium until it is steamy. Add the dissolved custard powder in its milk, the sugar, and the vanilla.

3. Lower the heat, and stir constantly until the custard is thick enough to coat your spoon.

4. Transfer the custard to a bowl, and cover it with plastic wrap, placing the wrap directly on the custard to prevent it from forming a skin. Refrigerate.

5. Preheat the oven to 375°F and prepare a small baking sheet with some parchment paper or a silicon mat.

6. Prepare the shells. In a saucepan, combine the water and butter, and heat it over medium until the butter melts. Increase the heat and leave it until the water boils.

7. Slide the pot off the heat and add the flour and salt. Mixing quickly, return it to the burner and stir until a dough forms. Take it off the heat.

8. Add the beaten egg in three additions, mixing well each time.

9. Transfer the dough to a pastry bag with a large, plain tip. Pipe 4 pastries onto the baking sheet, each about 4 inches long. Leave lots of room between them.

10. Bake for 20 minutes, or until they are puffy and golden. Set them aside to cool for 30 minutes.

11. Meanwhile, prepare the topping. Heat the milk and chocolate in a double boiler until it is smooth.

12. To assemble the pastries, cut a slit along one side and fill it with custard. Drizzle or spread chocolate on top.

Nutrition per serving

Calories 301, Fat 13.3 g, Carbs 43.9 g, Sugar 28.6 g,

Protein 5.9 g, Sodium 71.5 mg

Churros

Churros is probably the most well-known of the Mexican desserts. This is an easy recipe enabling you to enjoy this treat whenever you like.

Serves 4 – Prep. time 15 min. – Cooking time 2–3 min.

Ingredients

¼ stick unsalted butter

2 teaspoons sugar

Pinch of salt

⅔ cup all-purpose flour

1 cup water

1 egg

Oil, for frying

½ cup sugar

1 teaspoon cinnamon

Directions

1. In a medium sized saucepan, heat the water. Add the butter with the sugar and salt and bring to a boil.

2. When it is boiling, quickly whisk in the flour. When it forms a dough, which should be rather soon, remove from the stove and let it cool just enough that you can handle it.

3. Add the egg and combine it well until the mixture regains its doughy consistency.

4. In a large skillet, heat enough oil so that the churros will float and not touch the bottom.

5. If you have a piping bag with tips, attach the star tip and fill the bag with dough. If you don’t, fill a freezer bag with the dough and snip a hole in the corner. Your churros won’t have the same shape, but they will taste the same.

6. Once the oil is 375°F, pipe the dough into the skillet. You can make your churros long or short or round or whatever you like. Use a knife to cut the end the dough off the bag.

7. The churros will only take about 2–3 minutes to turn a nice golden brown. When they do, remove them to a paper-towel-lined plate to drain.

8. Combine the sugar and cinnamon in a paper bag. Add the churros and shake to coat.

Nutrition per serving

Calories 471, Fat 34.0 g, Carbs 42.1 g, Sugar 27.1 g,

Protein 2.1 g, Sodium 40.5 mg

Baked Churros

Easy and fun to make, these healthier churros will be a hit.

Serves 10 – Prep. time 45 min. – Cooking time 30 min.

Ingredients

1 cup water

½ cup butter

2 tablespoons brown sugar

½ teaspoon salt

1 cup all-purpose flour

3 eggs, at room temperature

1 teaspoon vanilla extract

Chocolate sauce for serving

Cinnamon sugar (optional)

Directions

1. Preheat the oven to 400°F. Use a thick baking sheet, and line it with parchment paper.

2. In a medium-sized saucepan, heat the water. Add the butter with the sugar and salt and bring to a boil.

3. When it is boiling, quickly whisk in the flour. When it forms a dough, which should be rather soon, continue cooking and stirring for a few more seconds. Remove from the stove and let it cool just enough that you can handle it.

4. Beat the egg and gradually combine them into the dough until the mixture regains its doughy consistency.

5. If you have a piping bag with tips, attach the star tip and fill the bag with dough. If you don’t, fill a freezer bag with the dough and snip a hole in the corner. Your churros won’t have the same shape, but they will taste the same.

6. Pipe the dough onto the pan in long, thick strips, two inches apart.

7. Bake for 18–22 minutes, or until they are golden. Turn off the oven and leave the pan in for another 10 minutes or so, to let them dry.

8. Serve warm with dipping chocolate sauce if desired. You can also roll the hot churros in cinnamon sugar.

Nutrition per serving

Calories 174, Fat 10.7 g, Carbs 17.5 g, Sugar 7.8 g,

Protein 3.2 g, Sodium 256.3 mg

Cream Puffs

You are not going to believe how easy it is to make these!

Serves 24 – Prep. time 20 min. – Cooking time 25–30 min.

Ingredients

1 cup boiling water

½ cup butter

1 cup flour

½ teaspoon salt

½ teaspoon vanilla

4 eggs

1 ½ cups whipped cream, for filling

Fruits for serving

Chocolate sauce for serving

Directions

1. Preheat the oven to 375°F.

2. Bring the water to a boil in a saucepan, and add the butter.

3. When the butter melts, remove the pot from the heat and stir in the flour and salt in one addition.

4. Add the vanilla and one egg, and mix well. Let it sit for 5 minutes.

5. Add the rest of the eggs one at a time, incorporating each as you go. Let the pot sit for 10 minutes.

6. Transfer the batter to a pastry bag, or a plastic bag with a hold cut in the corner.

7. Pipe the dough onto a baking sheet in 1 tablespoon balls, leaving 2 inches between them.

8. Bake for 25–30 minutes, or until they are golden brown. Remove them from the oven and let them cool.

9. Place the whipped cream in a pastry bag, and press the tip into the side of the puff. Use about a tablespoon of cream in each one. Alternatively, you can slit the side with a knife and make little sandwiches.

10. Serve with fruits or chocolate sauce drizzled on top.

Nutrition per serving (each puff)

Calories 88, Fat 7.4 g, Carbs 3.9 g, Sugar 0.3 g,

Protein 1.7 g, Sodium 63.6 mg

Lighter Cream Puffs

We’re still using butter and cream, but we’ve redeemed this little treats a bit with whole wheat flour and stevia.

Serves 20 – Prep. time 15 min. – Cooking time 40–45 min.

Ingredients

½ cup water

¼ cup butter

½ cup white whole wheat flour

½ teaspoon salt

2 packets stevia

3 eggs

1 ½ cups whipped cream, for filling

Directions

1. Preheat the oven to 350°F, and prepare a baking pan with a sheet of parchment.

2. Bring the water to a boil in a saucepan, and add the butter.

3. When the butter melts, stir in the flour, salt, and stevia in one addition. Cook for a few minutes, stirring, and then remove it from the heat.

4. Add one egg, and mix well. Let it sit for 5 minutes.

5. Add the rest of the eggs one at a time, incorporating each as you go. Let the pot sit for 10 minutes.

6. Drop the dough onto a baking sheet in 1 tablespoon balls, leaving 2 inches between them.

7. Bake for 40–45 minutes, or until they are golden brown. Remove them from the oven and let them cool.

8. Place the whipped cream in a pastry bag, and press the tip into the side of the puff. Use about a tablespoon of cream in each one. Alternatively, you can slit the side with a knife and make little sandwiches.

Nutrition per serving (each puff)

Calories 72, Fat 6.4 g, Carbs 2.1 g, Sugar 0.3 g,

Protein 1.6 g, Sodium 72.5 mg

Plain Glazed Donuts

This take on a classic favorite makes a perfect dessert to be shared with friends and family.

Serves 24 – Prep. time 2 hours. – Cooking time 30 min.

Ingredients

2 packages rapid rise yeast (¼ ounce each)

¼ cup warm water, about 105°F

1 ½ cup lukewarm milk, scalded then cooled

½ cup white sugar

1 teaspoon salt

2 eggs

⅓ cup shortening

5 cups all-purpose flour, divided, plus more for rolling dough

Canola oil, for deep frying

Glaze

⅓ cup butter, melted

2 cups powdered sugar

1 ½ teaspoons vanilla

3 tablespoons hot water

Directions

1. In a bowl, dissolve the yeast in the water. Add the milk, sugar, salt, eggs, shortening, and 2 cups flour.

2. Using a mixer, mix on low speed for 30 seconds while scraping sides of the bowl. On medium, continue to mix for an additional 2 minutes. Mix in the rest of the flour until completely blended.

3. Let rest for about 50 minutes or until the dough rises to twice its original size.

4. Transfer onto flat surface sprinkled with flour. Using a flour rolling pin, flatten dough until it is ½ inch thick. Cut into shape using a doughnut cutter. Let rest for another 30 minutes for the dough to rise.

5. In a deep fryer, preheat oil to 350°F.

6. Working in batches, carefully drop doughnuts into the deep fryer. Once floating, flip. Cook for about 1 minute per side or until lightly brown. Gently scoop out using a slotted spoon and transfer onto a plate lined with paper towels.

7. Mix all the glaze ingredients, except water, in a bowl until smooth and well-blended. Gradually add water, about 1 tablespoon at a time. Whisk until smooth.

8. Dip doughnuts in glaze. Serve.

Nutrition per serving

Calories 303, Fat 11 g, Carbs 48 g, Sugar 23 g,

Protein 4 g, Sodium 161 mg

Healthier Glazed Donuts

These donuts are light and fluffy, and they won’t make you feel like you’ve overeaten.

Serves 12 – Prep. time 10 minutes. – Cooking time 15 min.

Ingredients

1 teaspoon apple cider vinegar

⅔ cup milk

1 teaspoon vanilla extract

3 tablespoons coconut oil, melted

1 cup spelt or all-purpose flour (or a gluten free blend, if desired)

1 ½ tsp baking powder

⅓ cup sugar

¼ teaspoon salt

For the glaze

1 ½ cups powdered sugar

1 teaspoon vanilla

2 tablespoons milk

Directions

1. Preheat the oven to 350°F, and coat a donut pan (or mini muffin tin) with cooking spray.

2. In a mixing bowl, combine the ACV, milk, vanilla, and coconut oil.

3. Mix in the flour, baking powder, sugar, and salt.

4. Fill the pans, and bake for 10–15 minutes.

5. Meanwhile, combine the glaze ingredients and mix well.

6. When the donuts are still warm, dip in the glaze on both sides.

Nutrition per serving

Calories 160, Fat 3.9 g, Carbs 29.8 g, Sugar 21 g,

Protein 1.9 g, Sodium 68.1 mg

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Also by Louise Davidson

APPENDIX
Cooking Conversion Charts

1. Measuring Equivalent Chart

Type

Imperial

Imperial

Metric

Weight

1 dry ounce

28g

1 pound

16 dry ounces

0.45 kg

Volume

1 teaspoon

5 ml

1 dessert spoon

2 teaspoons

10 ml

1 tablespoon

3 teaspoons

15 ml

1 Australian tablespoon

4 teaspoons

20 ml

1 fluid ounce

2 tablespoons

30 ml

1 cup

16 tablespoons

240 ml

1 cup

8 fluid ounces

240 ml

1 pint

2 cups

470 ml

1 quart

2 pints

0.95 l

1 gallon

4 quarts

3.8 l

Length

1 inch

2.54 cm

*   Numbers are rounded to the closest equivalent

2. Oven Temperature Equivalent Chart

Fahrenheit (°F)

Celsius

(°C)

Gas Mark

220

100

225

110

1/4

250

120

1/2

275

140

1

300

150

2

325

160

3

350

180

4

375

190

5

400

200

6

425

220

7

450

230

8

475

250

9

500

260

*   Celsius (°C) = T (°F)-32] * 5/9

**  Fahrenheit (°F) = T (°C) * 9/5 + 32

*** Numbers are rounded to the closest equivalent

COPYRIGHT AND DISCLAIMER

Copyrights

All rights reserved © 2018 by Louise Davidson and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder.

Disclaimer and Terms of Use

This book is presented solely for motivational and informational purposes. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes’ cooking times may require adjustment depending on age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked in order to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinions of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book. All the nutritional information contained in this book is provided for informational purposes only. This information is based on the specific brands, ingredients, and measurements used to make the recipe and therefore the nutritional information is an estimate, and in no way is intended to be a guarantee of the actual nutritional value of the recipe made in the reader’s home. The author and the publisher will not be responsible for any damages resulting in your reliance on the nutritional information. The best method to obtain an accurate count of the nutritional value in the recipe is to calculate the information with your specific brands, ingredients, and measurements.

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