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Sharp Health News

Sweet treats are made of these (recipe)

Sept. 25, 2017

Healthy Desserts

Whether it strikes midday or late in the evening, when a sugar craving hits, it can be hard to ignore. What to do when you need something sweet, but not too sweet? Four Sharp dietitians share their favorite healthy desserts.

Barbara Bauer, program manager of clinical nutrition at Sharp Coronado Hospital

Angel Food Cake
My favorite healthy dessert is angel food cake layered with berries or Greek yogurt. This simple treat is easy to make by slicing or tearing packaged angel food cake and layering pieces with your favorite fruit, and orange- or lemon zest-infused Greek yogurt.

If you are making your own angel food cake, add orange or lemon zest to the batter for added flavor, and remember to use only egg whites, so the cake is low in fat calories. Purchased egg whites can be found in the cold case of most grocery stores.

Kendra Busalacchi, registered dietitian with Sharp Grossmont Hospital

No-Bake Energy Balls
My go-to healthy dessert to satisfy my sweet tooth is No-Bake Energy Balls. These tasty bites include a good dose of fiber and omega-3 fatty acids, both of which are both good for heart and digestive health. They are easy and quick to make and store. My kids love them as much as I do.

Jamie Downs, registered dietitian at Sharp Rees-Stealy

Matcha “Nice” Cream
My favorite healthy dessert is “nice” cream. To make, pulse frozen bananas in a food processor or high-powered blender until it resembles a soft-serve consistency. The add-in combos are endless: unsweetened cocoa powder for chocolate “nice” cream; frozen strawberries for strawberry “nice” cream; or frozen pineapple with coconut milk and coconut flakes for a piña colada “nice” cream.

Matcha “Nice” Cream

Yields 2 servings

3 bananas, frozen
1 tablespoon coconut milk
2 teaspoons matcha green tea powder

Using a food processor, blend the bananas until it looks like soft-serve ice cream. Add the coconut milk and matcha powder and blend until thoroughly mixed.

Sarah Steele, registered dietitian with Sharp Chula Vista Medical Center

Chocolate Zucchini Cakes With Walnuts
This dessert is decadent and has a rich chocolaty taste, while being healthier for you than other types of cake. It is an easy potluck contribution and confirmed crowd pleaser.

The recipe is already relatively healthy because it has grated zucchini, omega-3 fatty acids from the walnuts, and minerals and flavonoids from the cocoa powder. Make this recipe slightly healthier by choosing organic ingredients.

Chocolate Zucchini Cakes With Walnuts
Yields 24 mini cakes

1/2 cup butter, melted and cooled
1 cup coconut sugar
1/2 teaspoon coarse salt
1 large organic egg
1/2 teaspoon pure vanilla extract
1 cup zucchini, finely grated
3 tablespoons organic sour cream
1 cup all-purpose flour or organic whole-wheat pastry flour
1/4 cup organic unsweetened cocoa powder
1/2 cup of bittersweet chocolate, either chopped or chocolate chips
24 raw, unsalted walnuts, halved
Nonstick cooking spray

Heat oven to 350° F. In a large bowl, stir together butter, sugar, salt and egg until well-mixed. Add vanilla, zucchini and sour cream; stir until combined. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.

Spray 2 mini muffin pans with cooking spray. Fill each cup with 2 tablespoons of batter and top with a walnut. Bake until a toothpick inserted in the center of the muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving.

Adapted from Martha Stewart Everyday Food

Find more healthy recipes.

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