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Healthy Dessert Recipes

Posted by on Jan. 11, 2011 at 1:46 PM
  • 47 Replies

I thought that we could start a post about healthy dessert ideas since so many of us are wanting to eat more healthy this year. =)

by on Jan. 11, 2011 at 1:46 PM
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Replies (1-10):
1busymomma03
by on Jan. 11, 2011 at 1:47 PM


Chocolate and Banana

Ingredients

  • 1 tablespoon semisweet chocolate chips
  • 1/2 banana, thinly sliced
  • 1 tablespoon nonfat vanilla yogurt

Preparation

  1. Melt chocolate chips in a small bowl in the microwave. Top banana slices with the chocolate and yogurt.

Nutrition

Per serving: 117 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrates; 2 g protein; 2 g fiber; 14 mg sodium; 277 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate, 1 fat

1busymomma03
by on Jan. 11, 2011 at 1:50 PM


Vanilla-Orange Freezer Pops

Ingredients

  • 1 1/2 cups orange juice
  • 1 1/2 cups low-fat vanilla yogurt
  • 1-2 tablespoons sugar
  • 1/2 teaspoon vanilla extract



Preparation

  1. Whisk orange juice, yogurt, sugar to taste and vanilla in a medium bowl.
  2. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Tips & Notes

  • Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Nutrition

Per serving: 53 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 10 g carbohydrates; 2 g protein; 0 g fiber; 25 mg sodium; 155 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other)

1busymomma03
by on Jan. 11, 2011 at 1:54 PM


Thick & Rich Hot Cocoa Recipe

Thick and Rich Hot Cocoa

6 servings, generous 1/3 cup each

Active Time:

Total Time:


Ingredients

  • 2 1/4 cups nonfat milk
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch

Preparation

  1. Combine milk, cocoa, sugar and cornstarch in a large saucepan. Cook over medium heat, whisking often, until steaming. Continue to cook, whisking constantly, until it comes to a boil, then remove from the heat.

Nutrition

Per serving: 98 calories; 2 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 19 g carbohydrates; 8 g added sugars; 5 g protein; 2 g fiber; 50 mg sodium; 109 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate

1busymomma03
by on Jan. 11, 2011 at 1:56 PM

Ingredients

  • 4 large ripe bananas, peeled and cut into thirds crosswise
  • 3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
  • 1/4 cup shredded coconut



Preparation

  1. Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into the cut end of each piece. Melt ¾ cup semisweet or bittersweet chocolate chips. Cover each piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on a baking sheet lined with parchment or wax paper and freeze until frozen, about 2 hours.

Tips & Notes

  • Make Ahead Tip: Store airtight in the freezer for up to 1 week. | Equipment: 12 wooden popsicle sticks
  • Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition

Per serving: 100 calories; 4 g fat (3 g sat, 1 g mono); 4 mg cholesterol; 6 g carbohydrates; 6 g added sugars; 1 g protein; 2 g fiber; 7 mg sodium; 207 mg potassium.

1busymomma03
by on Jan. 11, 2011 at 1:57 PM

I have made these for my kids, and they love them!! They are very good!

Quoting 1busymomma03:

Ingredients

  • 4 large ripe bananas, peeled and cut into thirds crosswise
  • 3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
  • 1/4 cup shredded coconut



Preparation

  1. Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into the cut end of each piece. Melt ¾ cup semisweet or bittersweet chocolate chips. Cover each piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on a baking sheet lined with parchment or wax paper and freeze until frozen, about 2 hours.

Tips & Notes

  • Make Ahead Tip: Store airtight in the freezer for up to 1 week. | Equipment: 12 wooden popsicle sticks
  • Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition

Per serving: 100 calories; 4 g fat (3 g sat, 1 g mono); 4 mg cholesterol; 6 g carbohydrates; 6 g added sugars; 1 g protein; 2 g fiber; 7 mg sodium; 207 mg potassium.


1busymomma03
by on Jan. 11, 2011 at 2:02 PM

The reviews on this one says that you can use considerably less sugar than what they recipes calls for, and you also may need to keep an eye on it as it is cooking. One review said after 4 hours of cooking, it was like mush, so it may need less cooking time too.


Ingredients

  • 3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden Delicious
  • 1/4 cup sugar
  • 1/4-1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract



Preparation

  1. Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days.

Nutrition

Per serving: 98 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g protein; 4 g fiber; 2 mg sodium; 168 mg potassium.

Nutrition Bonus: Fiber (16% daily value).

2 Carbohydrate Serving

Exchanges: 1 1/2 fruit

fineyouguyswin
by on Jan. 11, 2011 at 2:05 PM

great idea :O) dessert is my favorite time of the day haha

fineyouguyswin
by on Jan. 11, 2011 at 2:05 PM

my kids LOVE these :O)

Quoting 1busymomma03:

Ingredients

  • 4 large ripe bananas, peeled and cut into thirds crosswise
  • 3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
  • 1/4 cup shredded coconut



Preparation

  1. Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into the cut end of each piece. Melt ¾ cup semisweet or bittersweet chocolate chips. Cover each piece of banana with melted chocolate and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on a baking sheet lined with parchment or wax paper and freeze until frozen, about 2 hours.

Tips & Notes

  • Make Ahead Tip: Store airtight in the freezer for up to 1 week. | Equipment: 12 wooden popsicle sticks
  • Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Nutrition

Per serving: 100 calories; 4 g fat (3 g sat, 1 g mono); 4 mg cholesterol; 6 g carbohydrates; 6 g added sugars; 1 g protein; 2 g fiber; 7 mg sodium; 207 mg potassium.


1busymomma03
by on Jan. 11, 2011 at 2:05 PM


Banana Pudding Pops

Ingredients

  • 1/3-1/2 cup light brown sugar
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 2 cups low-fat milk
  • 2 teaspoons vanilla extract
  • 2 cups diced bananas, (about 2 large)

Preparation

  1. Whisk sugar to taste, cornstarch and salt in a large saucepan. Add milk and whisk until combined. Bring to a boil over medium heat, whisking occasionally. Boil, whisking constantly, for 1 minute. Remove from the heat and stir in vanilla.
  2. Put about half the pudding in a food processor or blender and add bananas. Process until smooth. (Use caution when pureeing hot liquids.) Stir the mixture back into the remaining pudding.
  3. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Tips & Notes

  • Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Nutrition

Per serving: 82 calories; 1 g fat (0 g sat, 0 g mono); 3 mg cholesterol; 18 g carbohydrates; 2 g protein; 1 g fiber; 41 mg sodium; 112 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other)

fineyouguyswin
by on Jan. 11, 2011 at 2:06 PM

Ooooo my daughter may like these

Quoting 1busymomma03:


Vanilla-Orange Freezer Pops

Ingredients

  • 1 1/2 cups orange juice
  • 1 1/2 cups low-fat vanilla yogurt
  • 1-2 tablespoons sugar
  • 1/2 teaspoon vanilla extract



Preparation

  1. Whisk orange juice, yogurt, sugar to taste and vanilla in a medium bowl.
  2. Divide the mixture among freezer-pop molds. Insert the sticks and freeze until completely firm, about 6 hours. Dip the molds briefly in hot water before unmolding.

Tips & Notes

  • Make Ahead Tip: Freeze for up to 3 weeks. | Equipment: Ten 3-ounce (or similar-size) freezer-pop molds

Nutrition

Per serving: 53 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 10 g carbohydrates; 2 g protein; 0 g fiber; 25 mg sodium; 155 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value).

1 Carbohydrate Serving

Exchanges: 1/2 carbohydrate (other)


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