Recipes: Healthy Sweet Dishes to Satisfy Your Cravings Guilt-Free

Guilt free healthy sweet dishes! Though many people hesitate to bite their treat for concern of consuming too much sugar, desserts remain everyone’s favorite food. But too much sugar is what exactly? Small amounts of sugar are absolutely OK to eat, according to experts who advocate natural sugar in food preference to artificial sugar. These healthy sweet recipes can help you satisfy your needs guilt-free by balancing sugar with other nutrients.

Guilt free sweet dish Brownies on Cheesecake:

Tools: Orders Sprays for cooking Neufchatel, or reduced-fat cream cheese, eight ounces One half teaspoon plus two tsp (separately) vanilla extract One-third cup sugar One huge egg – 1 Two egg whites – 2 Three tablespoons unsalted butter. One cups all-purpose flour. One half-cup Dutch-processed cocoa powder 2 tbsp canola oil Chocolate, ideal if semisweet – two ounces, coarsely chopped Three fourth cup (packed) dark brown sugar One fourth cup of granulated sugar One half-cup of low-fat buttermilk One-half teaspoon fine sea salt One tsp baking powder One dash of cayenne pepper

Guidelines: Turn the oven to 350 degrees F first. Arange the rack in the lower third section of the over. Put the cream cheese in a bowl and, until it becomes smooth and creamy, beat for one minute (medium speed) with an electric mixer. Add sugar and vanilla essence; beat once more for one to two minutes to get everything smooth. Add the egg then, beat until the mixture is thoroughly blended. Add chocolate, oil, and butter in another bowl; microwave for thirty seconds at 75%. Remove the bowl and mix for a while; then, microwave once more for thirty seconds to have everything melted and smooth. Mix these in another bowl: cocoa powder, flour, baking powder, salt, and cayenne pepper. Combine in a large basin brown and granulated sugars. Add vanilla extract, egg whites, chocolate, buttermilk and mix until everything gets glossy and thick. Add to the flour mixture; continuing mixing until well-blended. Remove half a cup of the brownie batter and arrange the remaining into the baking pan. On top of that, pour the cheesecake ingredients and even level the surface. Turn the brownie batter reserved into a topping. Brownie should bake in the oven for forty to forty-five minutes. Let cool totally then cut into 2-inch pieces.

Pudding Made from Coconut Rice

Tools: Cooking spray has to be nonstick. 3 cups of coconut water One 13.5-ounce lite coconut milk can Sugar: 1/2 cup Salt: half a teaspoon One and one quarter cup short grain brown rice Salt: Half a teaspoon. Two tablespoons unsalted butter (should be chopped into tiny bits) 1 tsp finely grated lemon zest

Guidelines: Spray cooking spray over a 5–6-quart slow cooker. Stir together in the cooker the coconut water, coconut milk, 1 and 1/2 cups water, sugar, vanilla, and salt until the sugar dissolves. Add the rice; cook on low heat for five to six hours or for high for four hours. After removing the cover, gently mix it and wait fifteen minutes. Change to a large basin and whisk in the butter. Stirring constantly will help you to cool till hot. Stir together lemon zest. Eat it this way or chill till cold. Top with ingredients of your choosing.

Mini Sandwiches Made with Ice Cream

Directions One half cup light vanilla ice cream; alternatively frozen yogurt, softened at room temperature One ounce of coarsely chopped, 60–70% cocoa solids dark or bittersweet chocolate Vanilla wafer cookies come in 24. (should be around 11/2 inches in diameter) Take a cookie, top with one small scoop of ice cream, then close with another cookie. Roll the ice cream sandwich in a bowl holding chopped chocolate. Continue the first and second steps and create as many ice cream sandwiches as you can. Freeze for half an hour after arranging all the sandwiches on wax paper.

Red Velvet Mini Cupcakes

Tools: Cooking spray has to be nonstick. One and one half cups white whole wheat flour. One tsp pure vanilla extract. Three fourth cup of granulated sugar Two tablespoons unflavored cocoa powder 1/2 cup low-fat buttermilk (1%) 1 tsp baking soda One tsp distilled white vinegar One half tsp fine salt. Three fourth cup of canola oil Egg: one (big) Red food coloring, one tablespoon Eight ounces of reduced-fat cream cheese stored at room temperature Sugar for confectioners: one cup

Guidelines: Initially, set the oven to 350 degrees F. Add cocoa powder, flour, and one fourth teaspoon salt in a bowl. Add oil and granulated sugar in a big bowl; medium-high speed hand mixer will help you to beat them. Add the egg and once more beat. Add 1/2 tsp of vanilla and food coloring next; beat until everything is thoroughly blended and creamy. Starting and finishing with flour, progressively add the flour mixture and buttermilk in three sections on a low-speed setting. After every addition, beat completely. Add vinegar and baking soda in another dish; mix until a smooth batter results. Equally distribute the batter into cupcake liners and bake for eighteen to twenty minutes. Let the cupcakes fully cool. To get the cream cheese smooth and fluffy, whip it in a big bowl. Then beat once more adding the confectioner’s sugar. Then whisk thoroughly adding the remaining 1/2 tsp vanilla essence and 1/4 tsp salt. Arrange the frosting on the cupcakes anyway you like.

Chocolate fountain

Tools: Banana, 1 One (8-ounce container, hulled strawberry) Two tsp. orange juice Apple: one. Sugar—one-third cup One tsp of vanilla extract Two tsp natural cocoa powder—must be unsweetened. One half-cup nonfat evaporated milk Two ounces of dark chocolate— coarsely chopped

Guidelines: Peel and chop the banana then slice the apple to prepare the fruits. Toss gently banana, apple, and strawberry with orange juice to thoroughly blend. Stow everything in the refrigerator to chill down. In a saucepan, whisk sugar and cocoa powder until they are fully combined. Add milk little by bit until a smooth paste results from well whisking. Turn on the burner and low-heat saucepan cooking the ingredients. Stirring continuously will help the mixture to simmer. Turn off the flame; add vanilla and chocolate; whisk until the mixture thickens—the chocolate should melt totally. Present the fondue with strawberries and savor.

NOTE:

This blog provides general guidelines for a healthier lifestyle, aimed at making things easier for you. However, for personalized advice regarding health issues or specific dietary needs, please consult your doctor or a registered dietitian. Your health is important, and professional guidance is always recommended!

Reviewed by DT Noor Ateeq

A medical-certified dietitian with a passion for holistic health, Noor brings years of expertise in nutrition and wellness. Her insightful approach empowers individuals to make informed dietary choices that enhance their overall well-being.

Medically Reviewed by DT Azwa Nadeem
Also a medical-certified dietitian, Azwa has a keen eye for detail and a deep understanding of nutritional science. She is committed to helping people achieve their health goals and weight loss goals through innovative strategies and an encouraging demeanor.

Both Noor Ateeq and Azwa Nadeem have provided invaluable insights, ensuring this blog offers practical and for their clients weight loss journey.