Healthy Holiday Dessert Recipes

Eggnog Dark Chocolate Chip Cookies ( Back to Top )

The secret ingredient to this holiday treat is chickpeas, which fills these cookies with fiber. Add some holiday cheer by sprinkling on some cinnamon – you’ll pump up your metabolism along with the festivity. Makes 2 dozen cookies

Ingredients
3/4 cup whole-wheat flour
1/4 cup packed brown sugar
1/2 tsp baking powder
1/4 tsp salt
7.5 oz (half of a 15-oz can) chickpeas
1/4 cup soy eggnog (or light eggnog)
2 tbsp agave nectar
1 egg
3 tbsp butter, melted
1 tsp vanilla extract
1 cup chopped walnuts
3/4 cup dark chocolate morsels

Directions
Preheat oven to 350°F. Combine chickpeas and eggnog in a food processor; blend until smooth. Combine remaining ingredients in a large bowl along with the chickpea-eggnog puree and mix well.
Spray a baking sheet with non-stick cooking spray. Roll batter into 1-inch balls and flatten on baking sheet about 1-2 inches apart. Bake for 12-15 minutes until cookies start to lightly brown. Remove from oven and cool before serving.

Perfect Pumpkin Pie ( Back to Top )

Makes: 8 servings
Prep Time: 30 min.
Cook Time: 30 min.

Ingredients
                                
1 3/4 cups whole wheat pastry flour
1/4 cup oat bran
1/4 teaspoon sea salt
2 tablespoons brown rice syrup
1 tablespoon mild olive oil
1/4 cup  ice water
25 ounces Lite Silken Extra Firm Tofu, divided
3/4 cup Sucanat
2 cups Pumpkin puree
1 tablespoon pure vanilla
1/8 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Directions

1. Spray pie pan with olive oil cooking spray.
2. Place whole wheat pastry flour, oat bran and salt in food processor and pulse to mix.
3. Add tofu and process for a few seconds.
4. With motor running, pour rice syrup through feed tube. Next add oil and ice water, processing until dough begins to form a ball. 
5. Place the pie dough between two sheets of wax paper, dusted lightly with whole-wheat flour.
6. Roll into a circle between 1/8" to 1/4" thick. Peel off top sheet of wax paper and lay dough over 9 inch deep pie plate.
7. Peel off second sheet of wax paper and gently press into pie plate. Trim and shape around the edges.
8. Set aside in refrigerator while preparing filling.
9. Blend remaining tofu in a food processor until smooth.
10. Add remaining filling ingredients and blend thoroughly.
11. Pour into unbaked piecrust.
12. Bake on center rack of preheated oven for about 1 hour. Filling will be soft, but will firm up as it cools. 
13. Chill and serve with a dollop of dairy-free whipped topping.

Flourless Chocolate Cake ( Back to Top )

Ingredients

butter flavored cooking spray
5 egg whites
3-1/2 oz Baking Chocolate, bar, semi sweet, chopped
3 tbsp unsweetened cocoa powder
1/2 cup ground walnuts (or almonds, hazelnuts)
1/2 cup SPLENDA® No Calorie Sweetener, granulated
1/2 cup sour cream
2 eggs, beaten
1/2 tsp vanilla extract
2 tbsp powdered sugar, for dusting (optional)

Directions

1. Preheat oven to 350 degrees F.
2. Lightly coat 9-inch springform pan with butter-flavored cooking spray.
3. In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form.
4. Microwave chocolate in microwave-safe bowl on high for 1- 2 minutes. Stir until smooth.
5. Scrape chocolate into medium size mixing bowl.
6. Stir in cocoa, nuts, Splenda®, sour cream, eggs, and vanilla extract.
7. With spatula, fold in egg whites.
8 Spoon batter into prepared springform pan and gently smooth top.
9. Bake for 30 minutes. Remove from oven and let stand until cool.
10. Loosen edges of pan and remove cake. Cake will deflate.
11. Slice, dust with powdered sugar, and serve.
 
Makes 8 servings

Amount Per Serving
Note: Optional items are not included in nutritional facts.

Calories 163.7
Total Carbs 11.1 g
Dietary Fiber 1.9 g
Sugars 7.1 g
Total Fat 11.3 g
Saturated Fat 4.8 g
Unsaturated Fat 6.5 g
Potassium 104 mg
Protein 6.4 g
Sodium 57.2 mg

1. Make the lemon crème: Whisk the egg in a small bowl and set aside. In a small saucepan, combine the sugar and cornstarch and set over medium-high heat. Gradually whisk in the milk, a little at a time. Bring the mixture to a boil and cook for 1 minute. Remove from the heat.
2. Slowly pour half of the hot milk mixture into the bowl with the egg, stirring, to temper the egg. Pour the egg-milk mixture back into the remaining milk in the saucepan; whisk. Reduce the heat to medium and cook for 2 minutes, whisking until thick.  Remove from the heat and stir in the vanilla and lemon juice. Transfer to a small bowl and cover the surface directly with plastic wrap. Chill for 45 minutes, then fold in the yogurt.
3. Combine the fruits and sugar in a bowl. Spread ½ cup of the crème onto the bottom of medium glass bowl or trifle dish. Next, layer 5 or 6 slices of the cake over the crème. If using the Grand Marnier, drizzle half over the cake. Distribute half of the fruit on top and follow that with another ½ cup of the crème. Add another layer of cake (you may have leftover cake), drizzle with the remaining Grand Mariner, and cover with the remaining berries and crème. Cover and refrigerate for 3 hours or until ready to serve.

Easy Old Fashioned Apple Pie Recipe ( Back to Top )

Ingredients :

2 9-inch pie crusts (one for the top crust, one for the bottom crust)
1/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
2 tablespoons butter
6 cups thinly sliced and cored apple

Directions:

1. Preheat oven to 425 degrees F.
2. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in the apples.
3. Place into pie crust, dot with butter. Cover with top crust, and slit evenly to let steam escape. Seal the top crust to the bottom by pinching the edges together.
4. Cover edge of the crust with a three inch strip of aluminum foil.
5. Bake 40-50 minutes, until crust is brown and juice begins to bubble through top.

 

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