12 Healthy Dessert Recipes to Enjoy Without Worrying About Calories

When we want to eat something healthy or when we are on a diet, the first thing we eliminate from our diet is desserts and sweets.

We usually do this with calories in mind. But what if you could take care of food without having to give up these delights?

Today, we bring you super delicious and healthy dessert recipes. Keep a balanced diet and be sure to enjoy eating a good candy.

Ingredients:

250 g grated carrots 2 eggs 1 lemon 70 g ground oats 90 g ground almonds 6 g cinnamon 4 g ginger 5 g baking soda 2 egg whites

Preparation:

Preheat the oven to 180ºC and mix the carrots with the juice of half a lemon. Beat the eggs in the mixer. When they are ready, add the oats, almonds, cinnamon, ginger and bicarbonate of soda. Add the carrot to this mixture, mixing well, until everything is homogeneous. Beat the egg whites and add them little by little to the previous mixture. Put everything in a mold and bake for 40 minutes. If you want to make it sweeter, sprinkle in some powdered sugar, but remember that you will be consuming more calories.

Ingredients:

4.5 g gelatine, flakes 1 tablespoon vanilla 400 g whipping cream 1.5 g stevia 60 ml liquid cream 60-90 g unsweetened dark chocolate

Preparation:

The first thing to do is to put the gelatin in cold water for 10 minutes, to hydrate. In a saucepan, combine the cream, vanilla and stevia, and place over low heat. When hot, add the gelatin and stir well until the mixture is smooth. With this mixture, fill the jars halfway and take it to the fridge. Heat the liquid cream with the chocolate until well blended. Put two tablespoons of this mixture in the jars that were in the fridge, and put it back to cool for another 10 minutes. Then fill them all with the pana cotta made at the beginning and put it in the fridge for another 30 minutes.

Ingredients:

2 eggs 3 egg whites 40 g brown sugar 1 pinch of salt grated lemon zest 550 g skimmed fresh cheese, beaten 450 g natural low-fat yogurt 60 g maizena sugar-free jam

Preparation:

Beat the eggs in the blender with the whites and the rapadura, until the mixture is foamy. Add salt, grated lemon, fresh cheese and yogurt. Beat a little more and add the cornstarch. Mix until the mass is homogeneous. Place in a mold and bake at 180ºC for 40-55 minutes (depends on the oven and mold used). Let cool and place in the fridge overnight. The next day, serve with the jam and some fruit to decorate.

Ingredients:

1 ripe avocado 90 g dark chocolate 10 g butter unsweetened chocolate powder or grated coconut

Preparation:

Melt the chocolate and butter in the microwave. Mix with the pulp of the previously mashed avocado. Place the mixture in the freezer for 45 minutes. Form the truffles by making small balls with the dough. Dip in cocoa powder or grated coconut to decorate.

Ingredients:

5 spoons of chia seeds 5 dates 200 ml of coconut water 200 ml of coconut milk 1 portion of hazelnuts 2 spoons of raisins 1 natural yogurt without sugar red fruits to decorate

Preparation:

Place the dates in warm water for 30 minutes. At the end, remove the water and cut them into small pieces. Place the dates in a mixer with the coconut water, coconut milk, hazelnuts and half of the yogurt. Beat until the mixture is homogeneous. Then, add the raisins and chia seeds and leave in the fridge for two hours. At the end, put the mixture in glasses and put a small spoon of yogurt with the red fruits.

Ingredients:

120 g of dark chocolate 20 g of brown sugar Liquid from a can of canned chickpeas.

Preparation:

Melt chocolate in double boiler. Place the canned liquid in the mixer. Whisk the liquid (as if it were snow white). Mix with the chocolate and brown sugar until the texture is like a mousse. Leave in the fridge for two hours before serving.

Ingredients:

300 g unsweetened chocolate 2.5 tablespoons of coconut milk 1 vanilla yogurt 1/2 tablespoon of salt and 1/2 tablespoon of baking soda 175 g of brown sugar 160 g of crushed hazelnuts 2 tablespoons of almond milk 2 tablespoons skimmed greek yogurt

Preparation:

Melt the chocolate with the coconut milk and add the vanilla yogurt. Add the salt, bicarbonate, hazelnut flour and rapadura and stir until the mixture is homogeneous. Bake at 160°C for 35 minutes. Meanwhile, melt some more chocolate and mix it with the almond milk and Greek yogurt. Cover the brownie with the cream, let it cool and put it in the fridge before serving.

Ingredients:

40 g of crushed white beans 3 tablespoons of honey 100 g of homemade nutella (see recipe) 1 egg 4 tablespoons of oat milk 1/4 tablespoon of baking soda 1 tablespoon of yeast 60 g of whole wheat flour 1 tablespoon of chocolate powder 2 tablespoons of olive oil small pieces of chocolate (70% cocoa and no sugar)

Preparation:

Mix the first 7 ingredients in a bowl until you get a homogeneous mixture. Sprinkle the wholemeal flour and cocoa powder into the mixture and add the olive oil. Put the cream in molds halfway and place the chocolate pieces on top. Bake in the oven for 20 minutes at 180°C. Cupcakes must be cool before being removed from the molds.

Flan Ingredients:

500 ml skimmed milk 4 eggs Grated coconut 2 tablespoons brown sugar 3 g stevia

Caramel Ingredients:

50 g brown sugar 2 tablespoons water

Preparation:

To make the caramel, mix brown sugar and water in a skillet over low heat. When it’s ready, put it in the shape you intend to use. Beat the eggs with the sugar and add the coconut. Add the milk little by little until the mixture is homogeneous. Pour the mixture into the mold, over the caramel. Put the mold in a container of water. Bake in a bain-marie oven for 40-45 minutes at 200°C.

Ingredients:

5 whites and 3 egg yolks 500 g ricotta 1 tablespoon amaretto liqueur 100 g brown sugar 150 g wholemeal biscuit 200 ml coffee 30 g cocoa powder

Preparation:

Beat the yolks with half of the rapadura, add the ricotta and beat a little more. Beat the egg whites with the rest of the brown sugar and add to the previous mixture with light movements. Dip the cookies in a container with coffee and liqueur. To assemble the dessert, place a layer of biscuit, one of cream, another of biscuit and one of cream. Sprinkle with cocoa powder and leave in the fridge for at least 4 hours.

Ingredients:

5 ripe bananas, previously frozen 1/2 spoon of brown sugar 4 spoons of unsweetened cocoa 4 spoons of soy, oat or almond milk Dark chocolate for garnish

Preparation:

Place all the ingredients in the mixer and beat until the mixture is homogeneous. Place the mixture in the freezer until ready to eat. Add the grated dark chocolate on top when serving.

Cookie Dough Ingredients:

120 g melted dark chocolate 1 egg 1 tablespoon coconut oil 1/2 tablespoon liquid vanilla 1 cup almond flour 1/2 cup cocoa powder 1/2 teaspoon salt

Stuffing Ingredients:

2 small coconuts, chopped 2 tablespoons shredded desiccated coconut 2 tablespoons agave syrup or molasses

Preparation:

Mix all the dough ingredients until you get a homogeneous mixture. Cut the mixture into small circles and place them on a baking sheet. Bake at 200°C for 10 minutes. Blend the filling ingredients. Add some of this mixture to the cookies and then cover with the rest. Let it rest for two hours before serving.

What do you think of these healthy dessert variations? Do you know others? Share in the comments!