Small recipe modifications can mean big savings on calories & sugar for your holiday treats. Indulge healthfully this holiday season with some of our favorite healthy desserts.
Rich in antioxidants and fiber
1 cup dry Marsala
2 cups water
½ cup sugar
½ cup honey
2 cinnamon sticks
2 vanilla beans, split lengthwise
2 long strips orange peel
6 7-ounce Bosc pears, peeled, stems left intact
Combine Marsala, 2 cups water, sugar, honey, cinnamon sticks, split vanilla beans, and orange peel strips in heavy large pot. Bring to boil over high heat, stirring to dissolve sugar. Add peeled Bosc pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, about 40 minutes. Using slotted spoon, transfer pears to platter. Cool and slice pears in half (if desired). Boil liquid in pot until reduced to 1 1/4 cups, about 12 minutes. Slice pears in half. Pour syrup over poached pears. Divide poached pears among 12 shallow bowls. Strain syrup; discard solids. Drizzle syrup over pears.
Calories 150; Fat 0g; Saturated Fat 0g; Cholesterol 40; Sodium 90mg; Carbohydrate 34g; Fiber 3g
Serving size: ½ pear
Low in cholesterol and moderate in calories
1 cup sifted all- purpose flour (4 oz.)
½ cup unsweetened Dutch Process Cocoa
¼ teaspoon salt
¼ teaspoon baking powder
4 tablespoons butter
1 tablespoon apple sauce
1 cup sugar
1 egg
2 egg whites
1 teaspoon vanilla extract
1 teaspoon instant espresso or coffee powder, dissolved in 1 teaspoon hot water
¼ cup chopped dried cherries
Preheat the oven to 350°F. Position an oven rack in the bottom third of the oven. Line an 8-inch square baking pan with foil, shiny side up. Set the pan aside. Spray the pan with vegetable oil spray. Stir together the flour, cocoa, salt and baking powder with a whisk. Set aside. Melt the butter in a medium saucepan. Off the heat, stir in the sugar until combined (texture will remain sandy). Add the egg, egg whites, apple sauce, vanilla and dissolved espresso powder. Beat with a wooden spoon about 40 strokes, scraping the sides of the pan as necessary. Add the dry ingredients and beat until completely mixed; add dried cherries. Scrape mixture into prepared pan. Spread evenly and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out a little gooey. Cool on a rack. Cut into 16 squares.
Calories 190; Fat 7g; Saturated Fat 4g; Cholesterol 40; Sodium 90mg; Carbohydrate 33g; Fiber 2g; Protein 4g
A good source of fiber and protein
2 cups walnuts
1/4 cup honey
1 tablespoon cinnamon
2 egg whites, whisked until frothy
Grind nuts and cinnamon in blender or food processor. Combine with egg whites. Drop by teaspoon onto cookie sheet and bake at 350 degrees F (180 C) for fifteen minutes.
Serving size: 1 cookie; Calories 130; Fat 11g (sat 1g); Protein 3g; Cholesterol 0mg; Sodium 5mg; Fiber 1g; Carbohydrate 8g