Healthy Version of Dessert

healthy-version-of-dessert

Have you ever wanted to make a healthy version of dessert?

My Auntie Anne made the best, most moist Apple Sauce cake and chocolatiest brownies and my mom made the absolute BEST Chocolate Cheesecake. I grew up eating these treats which is why I have an insatiable sweet tooth. Today, of course, they do not fit into my nutrition plan.

Our Grandmother’s, Mother’s and Aunt’s delicious and tempting recipes are most often foods that don’t fit into our diet plan. Luckily, I’ve found ways to make over these desserts so they still taste great but are much better for you.

You still have to eat them in moderation but you can eat them with a little less guilt than their original counterpart.

AUNTIE ANNE’S APPLE SAUCE CAKE  

  • ¼ cup Apple Butter
  • ¼ cup Apricot All-Fruit
  • 1 ½ cups No-Sugar Added Apple Sauce
  • 2 tsp. Baking Soda dissolved in applesauce
  • 2 cups Almond or Whole Wheat Flour
  • 1 tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ cup Raisins
  • ½ cup chopped Walnuts (optional)

In a bowl, combine all ingredients except the flour.  Slowly add the flour.

 *To make sure the batter stays moist you may have to leave out some of the flour

Spray a Bundt pan with cooking spray. Pour batter into pan.

Bake 1 hour at 325 to 350 degrees

 

brownies

BROWNIES                                                                                                     

  • 1 cup Apple Butter
  • ¾ cup Plain Non-Fat Yogurt
  • 2 tsp. Vanilla Extract
  • 1 cup Egg Beaters
  • ¾ cup Unsweetened Cocoa Powder
  • 2 cups Almond or Whole Wheat Flour
  • ½ tsp. Baking Powder
  • 10 packets Splenda    (optional)

Combine apple butter, yogurt, vanilla and Egg Beaters.

Stir in cocoa, Splenda and baking powder. Slowly add the flour.

 *To make sure the batter stays moist you may have to leave out some of the flour

Spray a 9 x 9 pan with cooking spray.

Bake 35 minutes at 350 degrees

 

chocolate-swirl-cheesecake 

SUGAR FREE CHOCOLATE CHEESECAKE                                                                                      

  • 2 packages (8 oz. each) fat free cream cheese
  • 2 packets Splenda
  • 3 large eggs
  • 3 tablespoons lemon juice
  • ½ tsp. vanilla extract
  • ¼ tsp salt
  • 3 cups fat free sour cream
  • ¼ cup Unsweetened Cocoa Powder
  • 2 tbsp. Almond Milk

Preheat oven to 350 degrees. Mix together the cream cheese and Splenda. Add the eggs, one at a time, and beat well. Add sour cream, lemon juice, and vanilla extract.

Mix the cocoa with the almond milk until smooth and set aside.

Spray an 8 inch Springform pan with cooking spray. Pour batter into pan.

Use a spoon to drizzle the chocolate mixture onto the cake and swirl gently into the batter.

Set Springform into a roasting pan with 1″ of hot water. Bake 45 minutes at 350 degrees.

Turn off oven without opening door, and let cake cool for 1 hour.

Remove to a rack and cool to room temperature for one hour.

Cover with plastic wrap and refrigerate overnight. Un-mold cake onto a plate.

 

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