3 Recipes for you: Desserts to Beat Sugar Cravings – ASAP

3 Recipes for you: Desserts to Beat Sugar Cravings

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Mother nature is the original candy-shop. Fruits and vegetables have their own sweet, unique flavors, and below are 3 recipes to help you utilize them in healthy, low-sugar desserts to leave your body feeling good and grateful. 

1. Frozen Yogurt Bites

What You'll Need:

Yogurt (Note: coconut, soy, or almond substitutes are okay but might affect texture)
Plastic bags
Parchment paper

Time To Create! 

Fill plastic or piping bag with yogurt flavor of your choice. Snip the corner of the bag off to create a small hole approximately 1/2 inch in diameter. Squeeze out 1 inch dabs of yogurt on a baking sheet lined with parchment paper. Place in freezer for at least 4 hours, ideally overnight. Will keep in the freezer for at least a week. Best stored in airtight container. Finally, pop them into your mouth for a yummy refreshment on a hot summer day!

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2. Baby Carrot Cakes

What You'll Need: 

3 cups shredded carrot
1/2 cup pecans/walnuts
1 1/2 cups whole wheat flour 
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup light brown sugar
1/2 cup Greek yogurt
1/3 cup pure vegetable oil
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
3 large eggs

Time to Bake!

Preheat the oven to 350 degrees F. Spray 12 mini loaf pans or regular muffin pan with coconut oil or other natural non-stick spray. Bake pecans/walnuts until toasted, roughly 10 to 12 minutes. Allow to cool and then chop into chunks in a food processor. Combine the nuts, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. Bake for 20-22 minutes. Check cakes with toothpick until it comes out clean. Let the cakes cool in the pans, and then ENJOY! 


3. Blueberry Cafe Cake

What You'll Need: 

1 cup all-purpose flour
1 cup whole-wheat pastry flour or regular whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 cup packed brown sugar
2 tablespoons butter, at room temperature
2 tablespoons canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup plain nonfat yogurt
1 cup fresh blueberries, or frozen and thawed

Time to Bake! 

Preheat oven to 350 degrees F. Spray an 8-inch square pan with coconut oil or other all-natural non-stick oil spray.

Whisk together the all-purpose and whole-wheat flours, baking soda, and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. Add the eggs into the large bowl, one at a time, until fully combined. Then, follow suit with the vanilla and yogurt. Next, add the flour mixture while stirring.

Spread half of the batter into your baking pan. Sprinkle half of the nut mixture and blueberries over the batter. Add the rest of the batter into the pan and then, once again, sprinkle the remaining nut mixture over the cake. Bake until toothpick comes out clean, about 30-35 minutes. Let cool and then bon appetit! 

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