Healthy Treats

By Kristen Castillo

November 2, 2020 6 min read

Healthified sweets are the ticket to indulging your sweet tooth without the guilt this holiday season. Whether you serve them after a holiday dinner or nibble on them as a yummy snack, these recipes look great, taste great and can be made without a lot of fuss.

Food blogger Heather Barrett's Healthy Apple Crisp is a light, seasonal treat sweetened naturally with coconut sugar and pure maple syrup. And you won't be able to resist the scent of baked apples wafting through your home.

HEALTHY APPLE CRISP

-- 3 granny smith apples, approximately 4 cups, thinly sliced

-- 1 teaspoon cinnamon

-- 4 tablespoons butter, softened

-- 3/4 cup coconut sugar

-- 3/4 cup quick oats (that cook in about 90 seconds)

-- 1/3 cup whole wheat flour

-- 1 tablespoons lemon juice

-- Sprinkle sea salt

-- Spray oil

TOP

-- 1/4 cup pure maple syrup

-- 2 tablespoons whole wheat flour

-- 1 tablespoon melted butter

Heat the oven to 375 degrees Fahrenheit. In a medium-sized mixing bowl, mix the cinnamon, coconut sugar, flour, oats and sea salt. Add the softened butter a bit at a time until all ingredients are crumbled together.

Slice the apples and toss in lemon juice in a separate mixing bowl. Toss the apples into the oat mixture until evenly coated. Prepare the maple syrup, melted butter and flour in a small mixing bowl.

Spray an 8-by-8-inch dish evenly with oil, and add in the apple mixture evenly. Drizzle the maple syrup mixture on top. Bake for 20 mins, and then let sit for 5 minutes.

Serve topped with a sprinkle of cinnamon and vanilla ice cream, coconut milk ice cream, Cool Whip or plain Greek yogurt.

Cookbook author Maya Krampf's Almond Flour Keto Shortbread Cookies, found on the Wholesome Yum blog, are sugar-free, gluten-free and nearly carb-free but full of flavor to delight your taste buds any time of day.

ALMOND FLOUR KETO SHORTBREAD COOKIES

-- 2 1/2 cups Wholesome Yum Blanched Almond Flour

-- 6 tablespoons unsalted butter, softened

-- 1/2 cup erythritol (or 1/2 cup pure allulose or 1/3 cup Besti Monk Fruit Allulose Blend)

-- 1 teaspoon vanilla extract

CHOCOLATE DIP

-- 1/2 cup sugar-free dark chocolate chips

-- 2 teaspoons coconut oil

-- 3 tablespoons pecans, chopped

Heat the oven to 350 degrees F, and line a cookie sheet with parchment paper. Beat the butter and erythritol with a hand mixer or stand mixer until the mixture is fluffy and light in color.? Beat in the vanilla extract, and then beat in the almond flour 1/2 cup at a time. (The dough should be dense and a little crumbly but stick when pressed together.)??

Scoop rounded tablespoonfuls of the dough onto the cookie sheet. Flatten each cookie to about 1/3 inch thick. Bake until the edges are golden, about 12 minutes.

To make the chocolate dip, after the cookies have cooled and hardened completely, line a small baking sheet with parchment paper. Melt the sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts, before the chocolate sets.?? Chill in the refrigerator until the chocolate is firm.?

Sweet potato is the not-so-secret ingredient in the Sweetpotato Cheesecake Brownies praised by the North Carolina SweetPotato Commission. Packed with fiber, vitamins and potassium, the sweet potato is nutritious and a tasty complement to the dark chocolate.

SWEETPOTATO CHEESECAKE BROWNIES

BROWNIE LAYER

-- 1 package (18.2 ounces) dark chocolate fudge brownie mix

-- 3/4 cup mashed sweet potato, cooled

-- 1/4 cup vegetable oil

-- 1/4 cup water

-- 1 egg

CHEESECAKE LAYER

-- 1 package (8 ounces reduced-fat cream cheese)

-- 3/4 cup mashed sweet potato, cooled

-- 1/2 cup granulated sugar

-- 1 egg

-- 1 teaspoon vanilla extract

-- 1/4 cup miniature chocolate chips

Heat the oven to 350 degrees F. Spray a 9-by-9-inch square pan with floured baking spray. For the brownie layer, stir the brownie mix, sweet potato, water, egg and oil in a medium bowl until blended. Spread the batter in the sprayed pan.

For the cheesecake layer, beat the cream cheese with an electric mixer until smooth. Add the mashed sweet potato, sugar, egg and vanilla and mix until well blended. Spread the cheese mixture over the brownie batter. Bake for 50 to 60 minutes or until a wooden pick inserted comes out almost clean.

Remove the brownies from the oven and allow them to cool for a few minutes before sprinkling chocolate chips. Once cooled completely, remove from the pan, cut and serve.

Enjoy these holiday recipes to feel good all through holiday season and spread holiday cheer from the inside out.

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