Healthy Dessert Recipes

• 1/4 cup sugar
• 3 tbsp cornstarch
• 2 tsp instant coffee mix or espresso powder
• 1/2 tsp ground cinnamon
• pinch salt
• 2 cups lowfat chocolate milk
• 2 ounces bittersweet chocolate, very finely chopped
• 1 tsp vanilla extract

1. Whisk the sugar, cornstarch, coffee, cinnamon, and salt in a large saucepan.
2. Whisk in milk over medium heat, then cook for about five minutes, stirring occasionally at first, then frequently at the end, until mixture thickens.
3. Remove from heat; add chocolate and vanilla, whisking until chocolate is smooth.
4. Serve warm or pour into five containers, placing plastic wrap directly on the pudding surface.

• 2 whole wheat tortillas
• 1 ripe banana
• 1 tbsp peanut butter
• a few chocolate chips

1. Mash banana in bowl with potato masher.
2. Spread peanut butter and mashed banana on tortilla.
3. Add chocolate chips, and top with other tortilla.
4. Warm in microwave for 20 seconds.
5. Slice and serve.

• 1 Peeled and Sliced Mango
• Lime cut into wedges

1. Position rack in upper third of oven and preheat broiler.
2. Line a pan with foil.
3. Arrange mango slices in a single layer in the prepared pan.
4. Broil until browned in spots, 8 to 10 minutes.
5. Squeeze lime wedges over the broiled mango and serve.

• 1/3 cup honey
• 1/3 cup peanut butter
• 3/4 cup nonfat dry milk
• 3/4 cup sesame seeds
• 1/4 cup raisins
• 1/4 cup shredded coconut

1. In a large bowl, combine the honey, peanut butter, dry milk, sesame seeds, raisins, and coconut.
2. Spread the mixture into an 8 x 8-inch baking pan and refrigerate for 4 hours.
3. Cut into 1-inch squares.

• 3/4 cup plus 2 tbsp whole-wheat pastry flour
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup nonfat buttermilk
• 1/2 cup packed light brown sugar
• 1 large egg, lightly beaten
• 2 tbsp canola oil
• 1 tsp vanilla extract
• 1/2 cup hot strong black coffee
• Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray.
2. Line the pan with a circle of wax paper.
3. Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
4. Add buttermilk, brown sugar, egg, oil and vanilla.
5. Beat with an electric mixer on medium speed for 2 minutes.
6. Add hot coffee and beat to blend.
7. Pour the batter into the prepared pan.
8. Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes.
9. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely.
10. Dust the top with confectioners’ sugar before slicing.

• 1/2 Cup water
• 1/4 Cup brown sugar
• 1/2 tsp ground ginger
• 2 lg grapefruit, cut into segments
• 4 sm scoops mango sorbet
• mint sprigs

1. Simmer water, sugar, and ginger in small heavy saucepan until reduced to 1/4 cup, about 5 minutes.
2. Divide grapefruit sections among 4 dessert dishes.
3. Pour spiced syrup over grapefruit, dividing evenly.
4. Top each portion with a scoop of mango sorbet and garnish with a mint sprig.