Healthy Desserts

Pumpkin Pie Dip (Skinnytaste.com)

Servings: 12 • Serving Size: 1/2 cup
Calories: 102.9 • Fat: 0.1g • Protein: 1.8g 
Carb: 27.7g • Fiber: 0.9 g 

  • 15 oz can pumpkin
  • 3/4 cup brown sugar (Splenda would work too)
  • 1 tsp vanilla
  • 1/8 tsp cinnamon
  • 1/8 tsp pumpkin pie spice (or more to taste)
  • 6 oz fat free Greek yogurt (I used Chiobani)
  • 8 oz cool whip free
  • cut up apples to dip

Mix pumpkin with brown sugar, vanilla and spices, blend well. Mix in yogurt. Fold in cool whip and chill in refrigerator until ready to eat.

Makes about 6 cups.

Black and White Chocolate Chip Clouds (Skinnytaste.com)

Servings: 30 • Serving Size: 1 cookie
Calories: 55.6 • Fat: 2.1 g • Carb: 8.2g Fiber: 0.8g • Sugar: 7.9 g • Protein: 1.0 g  
  
  • 3 large egg whites (room temperature)
  • 1/8 tsp cream of tartar
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate chips
  • 1/2 cup dark chocolate chips

Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.

Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.

Fold in chocolate chips. Drop mixture by tablespoons onto cookie sheet.

Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Store covered, at room temperature.

Makes about 30 cookies.

Skinny Apple Cobbler (Skinnytaste.com)

Servings: 6 • Serving Size: 1 cobbler
Calories: 261.5 • Fat: 4.7 • Carbs: 56.9 • Fiber: 4.2 • Protein: 1.9 • Sugar: 39.6
Sodium: 168.1 g 

For the Filling:
  • 2 1/2 lbs Gala apples, peeled, cored and sliced 1/4" thick*
  • 1/2 cup honey or agave
  • 2 tbsp cornstarch
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of sea salt
  • 2 tbsp fresh lemon juice
  • 1/2 cup water

For the Topping:
  • 1/4 cup King Arthur white whole wheat flour
  • 1/4 cup King Arthur all purpose flour
  • 2 tbsp granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp chilled light butter, cut into small pieces (I used Land O Lakes)
  • 1/3 cup low-fat buttermilk
  • 1 tbsp canola oil
  • 1 tsp light brown sugar (unpacked)

In a large heavy pot, combine all of the apple filling ingredients and simmer on low heat for about 25 minutes, gently stirring occasionally until the apples are soft.Divide warm apples into 6 (8 oz) ramekins.

Preheat the oven to 400°. In a medium bowl, whisk flours, granulated sugar, baking powder, baking soda and salt. Cut in chilled butter (must be cold) using a pastry cutter (or 2 knives) until pebble-sized pieces are formed.

In a small bowl combine buttermilk and oil; mix well. Add to the dry mixture and mixuntil just moistened, careful not to over-mix. Spoon the batter over the apples in the ramekins.

Sprinkle with brown sugar and bake 30 minutes, until apples are bubbling and the topping is golden. Let it stand 8 to 10 minutes before eating.

*weight of peeled apples 26.5 oz
   

  
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