5 Healthy Desserts Recipes For Festive Season
Christmas Tree Meringue Cookies
Ingredients:
- 4 egg whites, room temperature
- 1 cup sugar
- Pinch of cream of tartar
- 1/8 teaspoon of peppermint extract
- green gel food coloring
- star sprinkles
- royal icing
Instructions
Preheat 200F. Line a baking sheet with parchment paper.
Place egg white, sugar and cream of tarter in the bowl of a stand mixer set over a saucepan of simmering water.
Constantly whisk until sugar as fully dissolved. Remove from heat and whisk in peppermint extract.
Using the whisk attachment, beat the egg whites until they are a bright white, but still runny. Add in food coloring and continue to beat until stiff peaks have formed.
Place meringue in a piping bag fit with a large, open star tip. Pipe 1 inch cones at least one inch apart. Bake for 2 hours. After 2 hours, open the door slightly and let cookies cool in the oven.
Using a small amount of royal icing, attach sprinkles to the top of each tree. Store in an airtight container.
Gluten free vegan frosted chocolate peppermint cookies
Ingredients:
- 2 1/4 cups Sarah’s gluten free flour blend
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 cups organic powdered sugar
- 1/2 cup dairy free chocolate chips, melted
- 1/4 cup coconut oil, melted
- 6-7 tablespoons So Delicious unsweetened coconut milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
chocolate peppermint frosting
- 1 cup dairy free chocolate chips
- 5 tablespoons So Deliciouscoconut milk coffee creamer
- 1 1/4 cups organic powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- 3/4 cup crushed peppermint candies/candy canes
Instructions
Line baking sheets with parchment paper. In medium bowl, sift together flour blend, cocoa powder, baking powder and salt. Set aside. In large mixing bowl, mix together powdered sugar, melted chocolate chips, melted coconut oil, coconut milk, vanilla and peppermint extract. Beat until smooth. Add the flour mixture. Stir until combined. Refrigerate dough for 30 minutes to one hour, just to chill.
Preheat oven to 350 degrees. Roll tablespoon-scoops of cookie dough into balls. Flatten to about 1/3″ with bottom of glass jar or fingers (cookies won’t spread much). Bake for 8-9 minutes. Remove cookies from oven and place on cooling rack to cool completely.
To make chocolate frosting, place chocolate chips and coffee creamer in microwave safe bowl. Microwave on low in 30 second intervals (stirring in-between). Add powdered sugar, vanilla and peppermint extract. Whisk together until smooth and creamy. If frosting starts to get hard, just microwave on low for 15 seconds. Frost cookies with frosting and sprinkle with crushed peppermint candies. Best served within 1-2 days (peppermint candies may become soft).
Maple-Pumpkin Custards
Ingredients
- 1 1/2 cup 1% milk
- 4 large eggs
- 3/4 cup maple syrup (see Ingredient note)
- 3/4 cup canned unseasoned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoon whipped cream
Instructions
Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.
Heat milk over low heat in a small saucepan until barely steaming but not boiling.
Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don’t cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.
Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.
To serve, top each custard with a dollop of whipped cream
Spiced Nut Clusters
Ingredients:
- 1 large egg white
- 1 tablespoon honey
- 1 cup walnuts
- ½ cup raw pumpkin seeds
- ⅓ cup dried cranberries
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ¼ tablespoon ground cardamom
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Whisk the egg white and honey in a medium bowl. Add the walnuts, pumpkin seeds, and cranberries. Sprinkle with the cinnamon, ginger, and cardamom and toss to coat well. Drop ⅛-cup portions on the prepared baking sheet. Bake for 18 to 20 minutes or until browned.
Let stand on a rack for about 30 minutes or until completely cooled.
Cranberry Spice Tea Cookies
Ingredients:
- ½ cup light butter
- ¼ cup unsalted butter
- ⅔ cup Splenda
- 1tablespoon vanilla extract
- ¼ cup liquid egg substitute
- 1tablespoon orange peel
- ¼ cup cornmeal
- 1½ cup all-purpose flour
- 1teaspoon baking powder
- ½teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup dried cranberries
Instructions
Preheat oven to 325°F. Lightly oil baking sheet or coat with cooking spray and set aside.
In medium bowl, combine butters, Splenda, and vanilla extract. With electric mixer, beat on medium speed until butter is softened. Add egg substitute and orange peel. Mix briefly.
Add cornmeal, flour, baking powder, cinnamon, and nutmeg. Mix on low speed, or by hand, until dough is formed. Add cranberries. Do not overmix.
Remove dough from bowl and divide in half. Roll each half into a log about 1″ in diameter. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill.
Remove dough from freezer, unwrap, and cut into slices about ¼” thick. Place 1″ apart on prepared baking sheet.
Bake 8 to 10 minutes or until lightly browned. Remove to plate to cool
