Tag Archives: dessert recipe

Pie for Breakfast? Yes please!

Start your 4th of July off right with this tasty red, white, and blue fruit, yogurt, and cereal pie.

Serves 10

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Dietitian’s Tip: This Breakfast Greek Yogurt Pie will add dairy protein, healthy fruits, and whole grains to your day.

 

INGREDIENTS

5 cups bran flakes cereal
½ cup chopped walnuts
6 tablespoons unsalted melted butter
4 tablespoons honey
6 (5.3 oz.) cups of plain, nonfat Greek yogurt
2 ½ cups fresh fruit (sliced strawberries, blueberries, raspberries or pomegranate seeds)

 

INSTRUCTIONS

Preheat oven to 350 degrees.

Add cereal and nuts to food processor bowl and pulse about 10 times until combined.

Transfer cereal and nuts to large bowl. Drizzle with the honey and melted butter.

Mix well and press into 9 inch pie pan.

Place pie pan in the oven and bake about 8 minutes until just starting to brown.

Transfer to wire rack and cool. Shell can be made 1-2 days in advance if desired.

When ready to serve, fill with yogurt and top with strawberries and blueberries.

 

NUTRITIONAL FACTS

Per serving: 250 calories, 12 g total fat, 5 g saturated fat, 29 g carbohydrate, 12 g protein, 4 g fiber, 174 mg sodium, 296 mg potassium, 50 mg magnesium, 121 mg calcium

 

Recipe courtesy of  Tillamook and Pacific Pie Company

Try A New Kind of Ice Cream Float

Have a relaxing “float” through summer with this idea for a treat with less sugar and calories. Of course you can always make it more indulgent by using your favorite soda flavor.

Serves 1

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Dietitian’s Tip: These floats made with sparkling mineral water will contribute less sugar and calories to your diet than traditional floats.

 

INGREDIENTS

1 scoop (½ cup) vanilla ice cream
2 tablespoons of your favorite mashed berry or fruit
6 oz. sparkling mineral water

 

INSTRUCTIONS

Mash frozen or fresh fruit.

Add ice cream and fruit to glass.

Add sparkling water to glass.

Serve with a wide straw and a spoon.

 

NUTRITIONAL FACTS

147 calories, 7 g total fat, 5 g saturated fat, 18 g carbohydrate, 3 g protein, 1 g fiber, 91 mg sodium, 179 mg potassium, 15 mg magnesium, 98 mg calcium

Rumor has it the ice cream float was invented in 1874 when an entrepreneur ran out of ice for the flavored drinks he was selling and added ice cream. READ MORE

Honey Lemon Panna Cotta

This Italian-inspired creamy dessert is the perfect end to any meal, and toppings are customizable to every season.

Serves 8

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Dietitian’s Tip: Top with

  • Seasonal fresh fruit, such as berries or chopped peaches (frozen works, too.)
  • Mint leaves and canned mandarin orange segments

 

INGREDIENTS

2 cups 1% low-fat milk
1 cup low-fat buttermilk
2 packets unflavored gelatin
1 cup fat-free plain yogurt
1/3 cup mild honey
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon lemon zest

 

INSTRUCTIONS

Pour milk and buttermilk into a small saucepan. Sprinkle gelatin over the milk. Let sit for 1 to 2 minutes to soften.

Turn stove heat to low, heat milk and gelatin, stirring constantly to melt gelatin, about 6-8 minutes. Remove from heat.

In a large bowl, combine yogurt, honey, lemon juice, vanilla, and lemon zest. Pour in warm milk. Stir to combine and remove lumps. To make smooth, you can blend with an immersion blender or a blender.

Pour Panna Cotta into serving vessel – a large bowl, pie plate, or individual cups. Refrigerate until firm or overnight. The size of the container will impact this but it could be at least 4 hours.

Top with fruit such as blueberries, chopped strawberries, or cooked rhubarb.

 

NUTRITIONAL FACTS

Per serving: 98 calories, 1 g total fat, 1 g saturated fat, 19 g carbohydrate, 5 g protein, 0 g fiber, 107 mg sodium, 220 mg potassium, 16 mg magnesium, 169 mg calcium

Choose milk, buttermilk and plain yogurt in the fat level (fat-free, low fat, reduced-fat or whole) that best fits your personal health goals.

Recipe courtesy of Live Best

White Chocolate Mint Whoopie Pies

I’m Dreaming of a White … Chocolate Mint Whoopie Pie.

These cookies are ‘mint’ to be for parties, gift baskets or a fun baking project with your kids during the holiday season. Try one bite, and you’ll be saying “whoopee” for whoopie pies.

Makes 2 dozen whoopie pies

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INGREDIENTS
Chocolate Cookies:

2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup butter, softened
1 teaspoon vanilla
1 large egg
1 cup milk

White Chocolate Mint Buttercream Filling:
2 ounces chopped white chocolate
5 tablespoons heavy cream, divided
½ cup butter, softened
3 ¾ cups (1 1-pound box) powdered sugar
1 teaspoon pure mint extract (or peppermint extract)
1 teaspoon vanilla extract
1/8 teaspoon salt
10 peppermint candies, crushed into fine pieces

INSTRUCTIONS

Preheat oven to 375˚. Line baking sheets with parchment paper.

For Cookies:

Combine flour, cocoa, baking soda, baking powder, and salt in medium bowl; set aside.

Beat together sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed until well combined. Stir in milk. Gradually beat in flour mixture on low speed.

Drop batter by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake until edges appear set, 7 to 9 minutes. Cool on pan 1 minute. Remove to wire rack and cool completely.

For White Chocolate Mint Buttercream Filling:

Combine white chocolate and 3 tablespoons cream in microwave-safe bowl. Heat for one minute at medium (50%) power, stirring at 30-second intervals until melted and smooth. Cool to room temperature.

Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually beat in powdered sugar, the remaining 2 tablespoons heavy cream, mint extract, vanilla and salt on low speed until blended.

To assemble, spread the bottom sides of half the cookies with the White Chocolate Mint Buttercream Filling. Top with the remaining cookies, bottom sides down; press gently together. Sprinkle the edges of the buttercream with crushed peppermint candies.

Recipe submitted to Oregon Dairy and Nutrition Council by Edwina Gadsby

Oregon Raspberry or Blackberry Sauce

So simple and so divine! Pour over luscious Oregon-made ice cream and enjoy the bounty of Oregon.
indulgent-recipeDessert recipe

 

INGREDIENTS
1 1/2 cups raspberries or blackberries (fresh or frozen)
½ cup sugar
1½ Tablespoons lemon juice
2 teaspoons cornstarch

INSTRUCTIONS
In a blender, blend fresh or thawed frozen berries for 20 seconds. Place a mesh sieve over a large bowl. Pour mixture through the sieve and press using a plastic spatula or spoon. Press to extract puree and remove seeds.

Pour berry puree into a medium pan. Mix in sugar and heat to 160 degrees. Stir often.

Mix lemon juice and cornstarch into a slurry or thick liquid. Add to berry puree and cook for 3 more min, or until cornstarch is completely cooked and puree is thickened into sauce.

Pour over ice cream or frozen yogurt, and enjoy!

Recipe adapted from the Oregon Raspberry and Blackberry Commission

Harvest Cheddar Tart

Cheddar Apple Pear Tart
Apples, pears and cheese have always been a classic trio. Take them to the next level with this sweet treat.

Serves 6

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Dietitian’s Tip: With an indulgent dessert like this on the menu, plan ahead and enjoy a low calorie and low fat meal first.

Prep time: 5 min   Cook time: 10 min

INGREDIENTS
6 puff pastry shells
1 Bartlett pear, stemmed, cored, chopped
1 red apple, stemmed, cored, chopped
1 tablespoon butter
1/2 teaspoon pumpkin pie spice
6 tablespoons (1.5 ounces) aged Cheddar cheese, shredded
6 teaspoons caramel sauce

INSTRUCTIONS
Preheat oven to 350 F degrees

Bake puff pastry shells according to the package directions.

In a medium skillet, cook pear and apple in butter for 5 to 7 minutes or until tender; sprinkle with pumpkin pie spice.

Fill each puff pastry cup with 2 tablespoons fruit; top with 1 tablespoon shredded cheese.

Bake tart for 2 to 3 minutes or until cheese is melted.

Serve tart with 1 teaspoon caramel sauce.

Tip: Classic Cheddar cheese may be substituted in place of aged Cheddar cheese.

NUTRITIONAL FACTS
Per serving: Calories 290, Total Fat 18g 28%, Saturated Fat 6g 30 %, Trans Fat 0g, Cholesterol 15mg 5%, Sodium 290mg 12%, Total Carbohydrate 29g 10%, Dietary Fiber 2g 8%, Sugars 10g, Protein 6g

Recipe Courtesy of National Dairy Council®

Milk Chocolate Pudding

Did someone say guilt-free chocolate? Here’s a dessert that will satisfy your sweet tooth for under 200 calories.

Serves 4

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Dietitian’s Tip: Top pudding with sliced bananas or strawberries to add a serving of fruit to your dessert. You can even try sprinkling pudding with ground flaxseed for a slightly nutty flavor and a dose of omega-3 fatty acids. Use lactose-free milk if you have lactose intolerance.

Ingredients:
3 tablespoons cornstarch
2 tablespoons cocoa powder
2 tablespoons sugar
1/8 teaspoon salt
2 cups nonfat milk (or lactose-free milk)
1/3 cup chocolate chips
1/2 teaspoon vanilla

Preparation:
In a medium saucepan, mix cornstarch, cocoa powder, sugar and salt until well combined. Whisk in milk. Heat over medium, stirring frequently, until thickened and just beginning to bubble. Remove from heat; stir in chocolate chips and vanilla until chocolate chips are melted and pudding is smooth.

Pour into 4 serving dishes or one large dish and chill until set. To prevent a skin from forming on top place plastic wrap on the surface of the pudding.

Nutrition Information:
Per serving: 197 calories, 5 g total fat, 3 g saturated fat, 31 g carbohydrates, 6 g protein, 3 g fiber, 138 mg sodium, 1 mg potassium, 0 mg magnesium, 125 mg calcium

Recipe from Oregon Dairy and Nutrition Council