Have a year of healthier desserts
Although desserts aren’t necessary for every meal, sometimes they make a nice treat. But at the beginning of the year, many of us have our eyes set on new goals. Eating healthier is often one of those goals. Fortunately, not all tasty desserts have to be full of chocolate and butter. With low-fat or fruit-based recipes, you’ll be able to stick to your goals of eating healthier while adding more variety to your desserts.
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2-1/4 cups water
3/4 cup packed brown sugar
3 tablespoons honey
6 large tart apples
1 cup golden raisins
Preheat oven to 350 degrees. In a saucepan, bring water, brown sugar, and honey to a boil; remove from heat. Core apples and peel the top third of each. Place in an ungreased 9-inch pie plate. Fill apples with raisins; sprinkle any remaining raisins into pan. Pour sugar syrup over apples. Bake until apples are tender, about 1 hour, basting occasionally. Makes 6 servings.
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2 cups cold milk, skim or reduced fat
1 1-ounce package sugar-free instant vanilla pudding mix
1/4 teaspoon vanilla extract
2 cups cold cooked rice
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add vanilla; mix well. Stir in rice. Cover and refrigerate until ready to serve. Makes 6 servings.
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No matter how healthy you are eating, sometimes you still need a freshly baked dessert. This dessert has the flavor of cobbler without as much fat as traditional recipes.
1 20-ounce can apple pie filling, light or reduced sugar
1/4 teaspoon ground cinnamon
1-1/2 cups low-fat baking mix, such as Heart Smart Bisquick
1/3 cup granulated sugar
1/4 cup skim milk
Preheat oven to 350 degrees; lightly coat an 8×8-inch baking pan with nonstick cooking spray. In a medium bowl, combine the pie filling with cinnamon; pour into prepared dish. In a separate bowl, combine the baking mix and sugar. Stir in the skim milk; drop by spoonfuls on top of the pie filling. Bake until lightly browned and bubbly, about 30 minutes. Let rest for 10 minutes before serving. Makes 9 servings.
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Pantry Pointers
Fruit sorbet also makes a great healthy dessert. To make, puree an undrained 16-ounce can of fruit in a blender or food processor. Pour into an 8-inch baking pan and freeze until firm. Break up frozen fruit; briefly blend again and return to the freezer until ready to serve.
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