Who says you need to skip dessert to reach your fitness goals? These delicious recipes use alternatives to traditional dessert ingredients —  so they’re lower in calories and sugar, and high in protein and nutrients. So, eat your cake and have it too, without going over your daily calorie goals.

 

Chocolate Covered Banana Pops (Serves 3)

Ingredients:

• 2 ripe bananas, cut into thirds
• ½ cup dark chocolate chips
• ¼ cup almonds, chopped 
• 6 toothpicks

Directions:

1. Line a baking sheet or plate with parchment paper. 
2. Melt the dark chocolate over a double boiler or in the microwave just until it is melted and smooth. 
3. Put one toothpick into the end of each banana chunk and dip in the dark chocolate. Sprinkle each with the topped almonds until it is lightly covered.
4. Place in the freezer for at least 1.5 hours, or until they are firm. Serve immediately or keep them in an air tight container in the freezer for up to two weeks.

Tip: Don’t like almonds? Use shredded coconut, peanuts, or any other topping you like.

Nutrition Facts (For 2 pops):

• Calories: 132  
• Fat: 7g
•  Protein: 3g
• Sugar: 13g

 

Skinny Chocolate Cupcake (12 Cupcakes) 

Ingredients:

• ¾ cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsweetened cocoa powder
• 2 egg whites
• ¼ cup skim milk
• 1 tbsp coconut oil
• ½ cup maple syrup or honey
• 1 tbsp vanilla extract
• ½ cup plain, non-fat Greek yogurt
• ¾ cup dark chocolate, chopped
• Cupcake tin liners
• Cooking spray

Directions:

1. Preheat the oven to 350 °F. Line two cupcake tins with paper liners and lightly spray each with cooking spray.
2. In a bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cocoa powder. 
3. In a separate bowl, whisk together the egg whites, skim milk, coconut oil, maple syrup/honey, and vanilla extract, then mix in the Greek yogurt until the mixture is smooth.
4. Slowly add the wet mixture to the dry, stirring slowly as you pour. Mix until the clumps are removed (do not over mix). Add the dark chocolate, keeping approximately half of it aside for later.
5. Distribute the mixture evenly between in the tins (the batter should fill approximately ¾ of each tin opening).
6. Bake for 23-24 minutes, or until the centre feels firm and a toothpick inserted into the centre of each cupcake comes out clean.
7. Remove from the oven and let them cool on a baking rack for 15-20 minutes.
8. In a small bowl, heat ¾ of the remaining dark chocolate in the microwave or with a double boiler, and then drizzle the chocolate over the top of each cupcake. Sprinkle the remaining dark chocolate evenly over each. Let the cupcakes cool completely and place them in an airtight container in the refrigerator.

Nutritional Information (For 1 cupcake):

• Calories: 173
• Fat: 6g
• Protein: 5.5g
• Sugar: 18g

Blueberry Cheesecake (Serves 8)

 

Ingredients: 

• 4 sheets low fat graham crackers
• ¾ cup quick oats 
• 2 tbsp low fat butter
• 1 cup light cream cheese (room temperature)
• ¾ cup nonfat, plain Greek yogurt 
• ½ cup sugar
• ½ cup honey
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 2 egg whites
• 2 cups fresh blueberries 
• ¼ cup fresh mint leaves

Directions:

1. Preheat the oven to 350 °F. Line the bottom of a 9-inch non-stick baking pan and lightly cover with cooking spray.
2. Place the graham crackers in a blender, and pulse until they are free of clumps. Place them in a bowl and add the oats. Stir until they are evenly distributed. Warm the butter in the microwave and stir it into the mixture.
3. Line the bottom of the pan with the crust mixture, pressing it down until it is firm. Bake in the oven for 8-10 minutes and let it cool completely.
4. To prepare the cheesecake filling, mix the cream cheese with a mixer until it is smooth (approximately 1 minute). Add the Greek yogurt, sugar, honey, vanilla extract, lemon juice, and egg whites, and mix for another minute.
5. Divide the mixture in half, keeping one half in a bowl. Add half of the blueberries and mix until smooth. 
6. Place the white mixture evenly on top of the crust and then add the blueberry mixture on top. Bake for 75 minutes, or until the centre is firm. 
7. When it is completely cool, place the remaining blueberries on top. 
8. Place in the fridge to set for four hours (or overnight if you have the time).
9. Top with the fresh mint leaves, serve and enjoy.

Nutritional Information (Per slice):

• Calories: 198
• Fat: 7g
• Protein: 9g
• Sugar: 13g

Healthy Baking Swaps Cheat-Sheet

White flour? swap for Almond flour or whole wheat flour. 

Sugar? swap for Brown sugar or maple syrup/honey

Milk chocolate? swap for Dark Chocolate 

Peanut butter? swap for Almond butter

Oil? swap for Greek yogurt or Coconut oil. 

 

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