Healthy Dessert Recipes | The Daily Dish

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Healthy Dessert Recipes

Chocolate Dipped Dried Fruit

No Comments | Written on December 8, 2014 at 5:00 am , by

With the holiday season filled with rich and decadent desserts, this recipe is a great option when you want to offer just a small sweet treat at the end of a meal.

Chocolate dipped dried fruit is also a great option for a homemade gift!

Keep reading for the recipe…

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Light Cheesecake with Sugared Cranberries

No Comments | Written on November 18, 2014 at 5:00 am , by

If you want to have your pie (and eat it too!) this holiday season, why not opt for a lighter version of one of your indulgent favorites.

This “Light Cheesecake with Sugared Cranberries” replaces half of the cream cheese in a typical cheesecake and swaps in non-fat Greek yogurt.

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Easy Homemade Frozen Yogurt

No Comments | Written on September 25, 2014 at 5:00 am , by

Did you know it is easy to make your own fruity frozen yogurt at home?  For this recipe, simply pick your favorite frozen fruit and it’s a snap to make this delectable frozen treat.

I am completely obsessed with blueberries, so that is what I chose for my frozen yogurt.  Next time I am thinking raspberries, strawberries or maybe peaches!

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3-Ingredient Breakfast Cookies

2 Comments | Written on April 29, 2014 at 5:00 am , by

Cookies…for breakfast?  Why not!

These bite-sized treats are healthy, satisfying and made with only 3 ingredients!

Wait until you see how easy it is to make these 3-ingredient Breakfast Cookies.

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Banana “Ice Cream”

No Comments | Written on August 17, 2011 at 5:00 am , by

Are you ready for a recipe that is pure magic?

A healthy snack that only feels sinful?

A recipe with ONE INGREDIENT?!

Let me show you how to make Banana “Ice Cream!”

Start by peeling and slicing the bananas and placing them in a 9 x 13 pan.  Put the pan in the freezer until the banana slices are completely frozen.

When the bananas are frozen and you are ready to make the “ice cream,” remove the pan from the freezer and allow it to sit at room temperature for 3- 5 minutes.  The slices should be able to lift easily out of the pan.

Place the frozen banana slices in a strong blender or food processor and pulse.  Watch the bananas carefully as they will soon turn into a perfectly creamy “ice cream” texture!  Seriously, it’s magic!  Scoop and serve immediately.

The sky is the limit when it comes to this no-recipe recipe.  The banana ice cream tastes outstanding on its own, but you can also add in a touch of vanilla or cinnamon into the food processor, or top with chopped nuts.

Maybe blend in frozen berries or mangoes to change the flavor profile.

I added a scoop of peanut butter to make Peanut Butter Banana Ice Cream – heaven!

How about a drizzle of Nutella?  Stop, I can’t take the deliciousness!

All I can say is, give it a try and I promise it will be an instant hit.  Get creative and make it your own with your favorite flavor combinations.  This is my new go-to guilt-free treat!

“Red Carpet Ready” Cake

18 Comments | Written on January 21, 2011 at 5:00 am , by

I have some AWESOME news Better Recipes…this year I will be covering the Academy Awards!  That’s right, all the glitz, glamor, and, of course, the food!  From Wolfgang Puck’s legendary Governor’s Ball menu, to what the stars eat to fit into their Oscar fashion, I will be there to bring it all to you!

I told a few of my friends and the first thing everybody asks is, “What are you going to wear?!”  The short answer is…”Eeek, I have no idea!”  (Isn’t that wild, even the press has to wear tuxes and ball gowns!)  The one thing I do know is, the Oscars are t-minus 38 days away so I have a little time to prepare.

red carpet cake

I call this recipe “Red Carpet Ready” Cake because it is a low-fat, low-calorie way to literally have your cake and eat it too!  Half of Hollywood is cutting their calories and upping their cardio in anticipation of the big event.  This dessert is a guilt-free way to enjoy a sweet treat while still keeping your figure in check.

It is as easy as 3, 2, 1, YUM!  Here is how you prepare these individual sized cakes:

Start with a box of angel food cake mix and a box of regular cake mix.  I decided to use a Strawberry cake mix for this “Red Carpet” Cake.  You can use your favorite flavor!


Combine the two cake mixes in a ziplock bag.  You will only use 3 tablespoons at a time to make individual cakes.


Combine 3 tablespoons of the mix with 2 tablespoons of water in a small, microwave-safe bowl.


Microwave for 1 minute and enjoy!  I garnished mine with a small dollop of fat-free cool whip and some fresh strawberries.  If you follow the new Weight Watchers program, this is only 3 Points Plus!


It’s that easy!  All you have to remember is 3, 2, 1…

3 tablespoons mix

2 tablespoons water

1 minute in the microwave

(Now if only fitting into a slinky dress was as easy as 3, 2, 1!)

“Powerhouse” Bites

7 Comments | Written on January 5, 2011 at 5:00 am , by

These bite-sized cookies are a satisfying snack that won’t throw your resolutions off track.  Sunflower seeds and cashews provide a hearty crunch, while dried cranberries and a hint of molasses add a sweet touch.  I love the use of whole wheat flour, wheat germ and rolled oats, as well as a bit of soy flour.  Packed with minerals and B vitamins, these cookies are a fun and guilt-free snack!

power gems


1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/3 cup granulated sugar
1/3 cup toasted wheat germ
1/4 cup soybean flour
1/4 cup nonfat dry milk
1/4 cup rolled oats
1-1/2 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1/2 cup unsalted butter, well-chilled and cut into pieces
1/4 cup molasses
1 egg
1/2 cup raw cashews, toasted
1/2 cup sunflower seeds, toasted
6 ounces dried cranberries, chopped

Heat oven to 350 degrees.  Line cookie sheets with parchment paper.  Combine first 11 ingredients (whole wheat flour through salt). Cut in butter until mixture resembles coarse cornmeal.  Add molasses and egg and beat until mixture just forms dough; do not overwork.  Add nuts, seeds and fruit.  Drop dough onto prepared baking sheets, spacing 1-inch apart.  Press each lightly with the back of a fork.  Bake for 10 minutes (cookies will be slightly soft).  Remove from baking sheets and cool on wire racks. Store in airtight tins up to 1 week.  Makes  about 4 dozen cookies.

Better Recipes Meet-Up and Gluten-Free Cookies!

2 Comments | Written on October 14, 2010 at 5:00 am , by

A few weeks ago we had the first ever Better Recipes “meet-up” in Chicago!  I was in the area visiting my family and one of our readers, Colette D., suggested we hold a “meet-up.”  It turns out she has a great blog,, and also follows Better Recipes on Twitter as @cecedon.  We had a wonderful time, and I look forward to meeting more of you!  Hopefully as time goes on we can host more “meet-ups” throughout the country!

We met in the cookbook section at The Book Stall in Winnetka, IL just north of Chicago.  It is a fantastic independent book store with a great cookbook collection.  They often host book signings with cookbook authors and operate the book stand at the International Home and Housewares Show every year.

We browsed the collection and then grabbed coffee at the cafe attached to the book store.  It was so great to get to know a Better Recipes reader!  We talked a lot about her dedication to feeding her family healthy foods.  She supports a local CSA and chooses to buy organics.  She and her family also follow a gluten-free diet.  After our conversation, I was intrigued to learn more.  In fact, I did an informal poll on our Facebook page, and it turns out there are many other readers who are interested in gluten-free recipes as well.  After our lovely conversation, I went home and found this recipe on our sister site,

The recipe for Gluten-Free Pumpkin-Chocolate Chip Cookies were great!  In fact, no one could even tell they were gluten-free!


Betty Crocker® Gluten Free chocolate chip cookie mix, pumpkin and a pinch of spice bake into yummy homemade cookies.

3/4 cup   canned pumpkin (not pumpkin pie mix)
1/4 cup   butter, softened (not melted)
1 teaspoon   vanilla
1 egg
1 box  Betty Crocker® Gluten Free chocolate chip cookie mix (19 ounces)
1/2 cup   raisins, if desired
1/4 teaspoon   ground cinnamon
Powdered sugar, if desired

1. Heat oven to 350 degrees F. Grease cookie sheets with shortening.

2. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.

3. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.
36 cookies

Nutrition Facts

Calories 80 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 80mg; Total Carbohydrate 13g (Dietary Fiber 0g, Sugars 7g); Protein 0g. Daily Values: Vitamin A 15%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 1/2 Fat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet

Aloha! It’s Luau Time!

16 Comments | Written on August 11, 2010 at 5:00 am , by

Get out those tiki torches and put on a lei, because it is time for a Hawaiian luau!  You will love this recipe because it is quick and easy with only 5 ingredients.  Your guests will love that it is also low in fat, so everyone can indulge and still keep their bikini bod!



1 package (16 ounces) angel food cake mix

1 can (20 ounces) crushed pineapple in its own juices, undrained

1/2 cup sweetened flaked coconut

1/2 teaspoon ground ginger

Powdered sugar (optional)

1.  Heat oven to 350 degrees.

2.  Combine all ingredients in a large bowl and stir until blended.

3.  Spoon batter into an ungreased 9-by-13-inch baking pan.  Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Let cool completely in the pan on a wire rack.

4.  Sprinkle the top of cake with powdered sugar, if desired.  Cut into 20 squares.

Nutrition information per serving:  113 cal.; 1 g fat; 1 g saturated fat; 0 g trans fat; 0 mg chol.; 174 mg sod.; 25 g carbo.; 0 g fiber; 2 g protein

Homemade Granola

1 Comment | Written on August 9, 2010 at 4:00 am , by

I love the versatility of granola.  It is great sprinkled over yogurt, drowned in milk or grabbed by the handful!  My favorite part of this recipe is the smell in the kitchen when it is baking.  The whole house is filled with a warm, toasty aroma and my mouth waters waiting for a taste!  I think the secret ingredient in my version of homemade granola is the banana chips.  I always toss in an extra handful!



2-1/2 cups uncooked rolled oats (the old-fashioned, not quick-cooking)
1/2 cup sliced almonds
1/2 cup sweetened flaked coconut
1/2 cup sesame seeds
1/2 cup sunflower seeds
1/3 cup toasted wheat germ
1/4 cup all-purpose flour
1/4 cup instant nonfat dry milk solids
2 Tablespoons packed brown sugar
3/4 teaspoon ground cinnamon

1/2 cup canola oil
1/2 cup honey
1/2 teaspoon salt

1/2 cup dark raisins
1-1/4 cups dried banana chips

1.  Heat oven to 350 degrees.
2.  Combine the first 10 ingredients (oats through cinnamon) in a very large bowl.
3.  Whisk together the next 3 ingredients (oil through salt).  Pour honey mixture into oat mixture and combine thoroughly.  Spread in a large pan (like a roasting pan or a 9-by-13-inch pan) and bake until toasted, about 30 minutes, stirring well every 10 minutes.
4.  Stir in raisins and banana chips and bake another 6-8 minutes.  Cool in pan, stirring frequently.  Store in airtight container.  Makes about 6 cups.