Healthier Sweet Snacks and Desserts

I had a friend tell me she would love to cut desserts and soda out of her diet but her hubby is addicted to sweets so its impossible, and stressful to do so. I can 100% understand how she feels, I came from a family who thought cake for breakfast was ok as long as you had a glass of milk with it, sadly while my brother and sister seem to have the metabolism of 3 year olds, I having always been the chubby child could not get away doing such things. So what do you do when your family doesn't want to give up the sweets you could take the hard route don't buy them, ban them from the house, but come on how often does that work? Instead substitute, you can even sneak in healthy treats that are beneficial to their health!

So what kind of deserts are healthier and nummy? Well my friends I have come today to bring you a few recipes that you can enjoy without feeling like your torturing the family, just remember no matter how healthy it is if your eating too much of it, its still unhealthy, so stick with the right proportions!

Snacks

Gorp~

When I was a kid we use to go camping all the time, and gorp always makes me think of camping.. and Yosemite by song.

INGREDIENTS

• 1/2 ounce whole shelled (unpeeled) almonds
• 1/4 ounce unsalted dry-roasted peanuts
• 1/4 ounce dried cranberries
• 1 tablespoon chopped pitted dates
• 1 1/2 teaspoons chocolate chips

• PREPARATION

  1. Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.

  NUTRITION

  Per serving: 102 calories; 6 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 11 g carbohydrates; 1 g added sugars; 3 g protein; 2 g fiber; 29 mg sodium; 69 mg potassium.

  Nutrition Bonus: Potassium, magnesium, fiber, vitamins E and C.

  Carbohydrate Servings: 1

  Exchanges: 1 fruit, 1 fat

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Coconut Bananas ~

• 4 teaspoons cocoa powder
• 4 teaspoons toasted unsweetened coconut
• 2 small bananas, sliced on the bias

• PREPARATION

1. Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.

• NUTRITION

  Per serving: 80 calories; 1 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 19 g carbohydrates; 1 g added sugars; 1 g protein; 2 g fiber; 5 mg sodium; 274 mg potassium.

  Carbohydrate Servings: 1

  Exchanges: 1 fruit

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  Apricot Conapes~

  INGREDIENTS

  • 16 dried apricots
  • 8 teaspoons crumbled blue cheese
  • 2 ounces chopped shelled pistachios
  • 1/2 teaspoon honey
  • Freshly ground pepper

  • PREPARATION

    1. Top each apricots with 1/2 teaspoon cheese. Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.

    NUTRITION

    Per piece: 64 calories; 4 g fat ( 1 g sat , 2 g mono ); 1 mg cholesterol; 7 g carbohydrates; 2 g protein; 1 gfiber; 20 mg sodium; 170 mg potassium.

    Nutrition Bonus: Protein, potassium, calcium.

    Carbohydrate Servings: 1/2

    Exchanges: 1/2 fruit, 1/2 fat

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    Strawberry and cream cheese sandwiches ~

    INGREDIENTS

    • 1 tablespoon reduced-fat cream cheese, (Neufchâtel)
    • 1/4 teaspoon honey
    • 1/8 teaspoon freshly grated orange zest
    • 2 slices very thin whole-wheat sandwich bread
    • 2 medium strawberries, sliced

    • PREPARATION

      1. Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

      NTURITION

      Per serving: 128 calories; 4 g fat ( 2 g sat , 1 g mono ); 8 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 4 g protein; 3 g fiber; 191 mg sodium; 63 mg potassium.

      Nutrition Bonus: Vitamin C (25% daily value), Vitamin C (90% dv), Folate (67% dv), Iron (20% dv).

      Carbohydrate Servings: 1

      Exchanges: 1 starch, 1 fat

      Deserts

      Indoor Smores~

      INGREDIENTS

      • 2 whole graham crackers, broken in half
      • 4 marshmallows
      • 2 tablespoons bittersweet chocolate chips, melted

      • PREPARATION

        1. Position oven rack in the upper third of the oven; preheat broiler.
        2. Place graham cracker halves on a baking sheet; top each with 1 marshmallow. Broil, with the oven door ajar and watching carefully, until the marshmallows are golden brown, 45 to 75 seconds. Remove from the oven and drizzle each S’more with a little melted chocolate.

        TIPS & NOTES

        • Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

        NUTRITION

        Per serving: 98 calories; 3 g fat ( 1 g sat , 0 g mono ); 0 mg cholesterol; 18 g carbohydrates; 1 g protein; 0 g fiber; 70 mg sodium; 33 mg potassium.

        Carbohydrate Servings: 1

        Exchanges: 1 carbohydrate

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        Hot Fudge Pudding Cake~

        INGREDIENTS

        • 1 cup all-purpose flour
        • 1/3 cup sugar
        • 1/4 cup unsweetened cocoa powder
        • 2 teaspoons baking powder
        • 1/2 teaspoon salt
        • 1/2 cup nonfat milk
        • 1 large egg, lightly beaten
        • 2 tablespoons canola oil
        • 1 teaspoon vanilla extract
        • 1/4 cup pecan halves, toasted (see Tip)
        • 3/4 cup brown sugar
        • 1 1/3 cups hot strong coffee

        
        

        PREPARATION

        1. Preheat oven to 375°F. Lightly coat an 8-by-8-inch baking dish with cooking spray.
        2. Stir together flour, sugar, cocoa, baking powder and salt in a large bowl. Combine milk, egg, oil and vanilla in a glass measuring cup. Make a well in center of the dry ingredients and gradually pour in the milk mixture, stirring until combined. Stir in pecans. Spoon into the prepared pan and spread evenly.
        3. Dissolve brown sugar in coffee; spoon over batter. Bake until a toothpick inserted in center comes outclean, about 25 minutes. Let stand for 10 minutes; serve hot or warm.

        TIPS & NOTES

        • Tip: To toast pecan halves: Spread nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

        NUTRITION

        Per serving: 142 calories; 5 g fat ( 1 g sat , 3 g mono ); 18 mg cholesterol; 24 g carbohydrates; 2 g protein;1 g fiber; 204 mg sodium; 114 mg potassium.

        Carbohydrate Servings: 1 1/2

        Exchanges: 1 1/2 other carbohydrate, 1 fat

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        Rubarb Vanilla Compote~

        INGREDIENTS

        • 4 cups diced rhubarb
        • 1/2 cup sugar
        • 1/4 teaspoon cinnamon
        • 1/2 teaspoon vanilla

        
        

        PREPARATION

        1. Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.

        NUTRITION

        Per serving: 124 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 31 g carbohydrates; 1 g protein; 2 g fiber; 5 mg sodium; 353 mg potassium.

        Nutrition Bonus: Vitamin C (15% daily value).

        Carbohydrate Servings: 2

        Exchanges: 1/2 fruit

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        Grilled Peaches & Angel Food Cake with Red-Wine Sauce~

        INGREDIENTS

        • 1 cup fruity red wine, such as Merlot or Shiraz
        • 1 cup orange juice
        • 2 tablespoons Triple Sec, or other orange-flavored liqueur
        • 2 tablespoons brandy
        • 1-2 tablespoons sugar
        • 2 teaspoons lemon juice
        • 6 ripe but firm medium peaches, peeled and halved
        • 6 slices angel food cake, (1 inch thick)

        
        

        PREPARATION

        1. Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
        2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
        3. Preheat grill to medium. Oil the grill rack (see Tip, below).
        4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
        5. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

        TIPS & NOTES

        • Make Ahead Tip: Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.

        • To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

        NUTRITION

        Per serving: 199 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 36 g carbohydrates; 3 g protein; 2 g fiber; 106 mg sodium; 322 mg potassium.

        Nutrition Bonus: Vitamin C (45% daily value).

        Carbohydrate Servings: 2 1/2

        Exchanges: 1 fruit, 1 1/2 other carbohydrate

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        Aromatic Rice Pudding~

        INGREDIENTS

        • 2 tablespoons pine nuts
        • 2 tablespoons golden raisins
        • 1 teaspoon freshly grated lemon zest
        • 2 cups prepared rice pudding

        
        

        PREPARATION

        1. Stir pine nuts, raisins and lemon zest into rice pudding.

        NUTRITION

        Per serving: 202 calories; 5 g fat ( 2 g sat , 1 g mono ); 9 mg cholesterol; 34 g carbohydrates; 5 g protein; 1 g fiber; 158 mg sodium; 247 mg potassium.

        Exchanges: 2 other carbohydrate, 1 fat

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        Strawberry Raspberry sunday~

        INGREDIENTS

        • 1 cup strawberries, plus more for garnish
        • 1/2 cup raspberries, plus more for garnish
        • 2 tablespoons sugar
        • 1/2 teaspoon lemon juice
        • 2 cups nonfat vanilla frozen yogurt

        
        

        PREPARATION

        1. Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

        NUTRITION

        Per serving: 130 calories; 0 g fat ( 0 g sat , 0 g mono ); 2 mg cholesterol; 28 g carbohydrates; 5 g protein; 2 g fiber; 65 mg sodium; 293 mg potassium.

        Nutrition Bonus: Vitamin C (45% daily value), Calcium (20% dv).

        Carbohydrate Servings: 2

        Exchanges: 1 1/2 other carbohydrate

        Note: The Recipe calls for sugar but its just as good without!

        A big thanks to eatingwell.com for the recipes