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This book has been created by recipes from NOH’s Wellness

Participants.

WellnessC O O K B O O KD E S S E R T

Wellness DESSERT COOKBOOK

Welcome to our Dessert Cookbook! We hope you

enjoy this cookbook installment featuring healthy alternative

dessert recipes for you and your family.

*These recipes are by no means considered

medically-endorsed diet plans but rather are meant

to offer alternatives by suggesting using healthier

ingredients in your favorite desserts.

Recipes brought to you by theemployees of North Ohio Heart

& Ohio Medical Group.


Desserts

Peanut Butter Cake

1 box cake mix1 pack of Nabisco Nutter Butters, crushed½ cup reduced fat peanut butter1 can of vanilla frosting

Mix cake mix as directed on box (use egg white recipe). Add 1 cup of crushed Nutter Butters and mix. Bake as directed on cake box. Let cake cool.

Mix peanut butter in a bowl with can of frosting. Frost cake. Add the rest of the crushed Nutter Butters on top of cake.

Marshmallow Fluff

1 box sugar free pistachio pudding1 tub fat free or light Cool Whip1 bag of mini Marshmallows1 can of crushed pineapple in own juice

Drain most of the juice from the pineapple. Mix everything together.

Yogurt Pie

2 Strawberry Yoplait Light Yogurts (or flavor of your choosing)1 Mixed Berry Yoplait Yogurt (or flavor of your choosing)4 ounces of fat free Cool Whip1 graham cracker crust

Mix yogurts and fat free Cool Whip in a bowl. Spread mixture into graham cracker crust. Freeze or until mostly frozen (may take 30-45 minutes to freeze).


Banana Cake & Cream Cheese Frosting

3 cups flour2 cups sugar (Use Splenda)1 tsp baking soda1 tsp cinnamon½ tsp salt3 eggs¾ cup of vegetable oil4 ripe bananas1½ tsp vanilla

Frosting1 (8 ounce) low fat cream cheese½ cup butter1 tsp vanilla1 pound powdered sugar

Add batter to a 9x13 inch pan. Bake at 350 degrees for approximately 28-35 minutes.

Low Fat Brownies

1 box of low fat Betty Crocker brownie mixEggland’s best eggs Applesauce (substitute instead of vegetable oil, equal part)

Bake brownies as directed on box, replacing regular eggs with Eggland’s Best, and vegetable oil with applesauce. Frost with Pillsbury Sugar Free Frosting.


Sugar Free Banana “Cream” Pie

1 frozen pie shell - bake according to directions and cool1 small package of instant vanilla pudding made according to directions on box1 medium banana1 container of Sugar Free Cool Whip

After pie shell is cooled, slice banana on bottom of shell. Fold in ½ cup of Cool Whip into pudding and pour into shell. Top with Cool Whip when serving.

Low-Fat Devil’s Food Cake

1 package (18-1/4 ounces) reduced-fat devil’s food cake mix1 carton (8 ounces) nonfat plain yogurt½ cup orange juice½ cup of waterEgg substitute equivalent to 2 eggs 2 tbsp unsweetened applesauce 2 tbsp grated orange peel 1 tsp ground cinnamon

Glaze1 cup confectioner’s sugar2 tbsp baking cocoa2 tbsp of orange juice½ tsp vanilla extract

In a mixing bowl, combine the first 8 ingredients; beat on low speed for 1 minute, scraping the bowl constantly. Coat a 10 inch fluted tube pan with non stick cooking spray and dust with flour. Pour batter into pan. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely. Combine the glaze ingredients; drizzle over cake.

**Notes Yield 12 servings One serving equals 243 calories, 368 mg sodium, trace cholesterol, 48 gm carbohydrate, 5 gm protein, 4 gm fat, 2 gm fiber Diabetic Exchanges: 2 starch, 1 fruit, 1 fat


Strawberry Trifle

Frozen strawberries in light sugarLight Cool WhipLight strawberry or vanilla yogurtPound cake or angel food cakeCheesecake instant pudding mixStrawberries sliced (can add blueberries or raspberries)/leave a berry whole to top with)

Slice berries set aside, mix pudding, 16 ounce yogurt, ½ of whip cream tub and frozen strawberries together in a bowl. Tear apart pound cake, set aside. In a trifle bowl, put a layer of cake, layer of pudding mixture and layer of berries. Continue that until you get almost to the top. Last layer is just whipped cream and top with a strawberry.

Pumpkin Cupcakes

1 box of spice cake mix1 (15 ounce) can pumpkin puree¾ cup of water

Mix above 3 ingredients in mixing bowl, fill cupcake papers with batter. Bake cupcakes according to directions on cake mix box- 350 degrees for 30-35 minutes. Let cool and top with fat free Cool Whip.

Triple Chocolate Fudge Cake

1 box of triple chocolate fudge cake mix¾ cup of egg beaters (egg substitute)½ cup of natural sugar free applesauce1 handful of chocolate chips

Bake as directed on box after spraying pan with fat free non-stick spray.


Trader Joe’s Granola Cereal Bars

2 cups of granola cereal (can use any kind - Trader Joe’s Mixed Berry Granola Cereal is recommended)1/3 cup sunflower seed butter 1/3 cup honey1/3 cup dried fruit (experiment with different kinds)1/3 cup sesame seeds or flaxseed

Preheat to 350 degrees. In a medium size bowl, add 2 cups granola cereal and set aside. Combine sunflower seed butter and honey in a microwave safe bowl and microwave for 30-40 seconds. Stir these together. Add microwave mixture to granola cereal and stir. Add dried fruit and seeds to above mixture and stir all together.

Place cupcake papers in muffin tins, enough for 12. Place 2 tablespoons of granola mixture into each separate muffin tin. Lightly spray each bar with canola oil spray. Press each bar very gently. Bake for 10 minutes or until only slightly browned. Remove from oven, use wax paper and press each granola bar to evenly shape them. You can sprinkle with small amount of cinnamon/sugar mixture over each bar or maybe melt a few chocolate chips and drizzle over each bar while warm. Allow to cool for 10 minutes.

Remove from cupcake papers and place in individual bags for lunches, or all in one container. It may be helpful to use wax paper between layers.


Pineapple Angel Lush

1 can (20 ounce) Dole crushed pineapple, undrained1 package (3.4 ounce) Jell-O Vanilla Flavor instant pudding and pie filling1 cup thawed Cool Whip Lite whipped topping1 package (10 ounce) round angel food cake cut into 3 layersSeasonal Berries

Mix pineapple and dry pudding mix in a bowl. Gently stir in whipped topping. Stack cake layers on a plate spreading pudding mixture between layer sand on top of cake. Refrigerate for one hour or until ready to serve. Garnish with your favorite seasonal berries

Fat Burning Cookies

1½ cups whole wheat flour2 cups whey protein powder (chocolate or vanilla)1 tsp baking powder2 tsp ground cinnamon1½ cups of low fat small curd cottage cheese½ cup honey¼ cup canola oil1 egg2 tsp vanilla extract1 cup rolled oats½ cup semisweet chocolate chips½ cup chopped walnuts

Preheat oven to 350 degrees. Combine first 4 ingredients in a large bowl and blend with a fork. In a separate bowl, combine next 5 ingredients and whisk together with a fork or electric mixer. Add wet ingredients to dry and mix in oats, chocolate chips, and walnuts, Top by teaspoonful on to parchment paper lined baking sheet. Bake for 12 minutes until cookies slightly brown on top.


Southern Cheesecake Puddin’

Graham Cracker Crust½ stick butter10-20 squares of graham crackers (reduced fat)1 tsp cinnamon1tbsp sugar substitute

Crush grahams crackers and mix together with sugar and cinnamon. Melt butter and mix with crumb mixture in 8 inch pan. Bake for 10 minutes at 350 degrees. Let cool.

Cheesecake Filling8 ounce cream cheese softened (reduced fat)1/3 cup of lemon juice1 tbsp vanilla1 (14 ounce) can sweetened condensed milk

Whip cream cheese, add condensed milk and blend together. Add lemon juice and vanilla and blend together. Add to cooled graham cracker crust and chill at least 1 hour before serving. May add fruit or pie filling if desired.

Jell-O Cake

1 box of whit cake mix (egg white recipe)1 box of sugar free Jell-O (any flavor you wish)1 container of fat free or sugar free Whip Cream

Make cake as directed on box, let cool. Once cooled, poke fork holes all over cake. Make Jell-O as directed on box. Pour Jell-O over cake. Chill cake in refrigerator until ready to serve. Add whip cream on top. Garnish with fruit if desired.


Custard Parfaits with Granola

1½ cups fat free milk

1 4 serving size package fat-free sugar-free reduced-calorie

vanilla instant pudding mix

¼ cup fat free cream cheese spread

1 tbsp honey

2 tbsp orange or clementine juice

1 tbsp very finely chopped crystallized ginger

2 cups fresh raspberries, halved strawberries, blueberries,

blackberries, and/or black raspberries

1 cup orange or clementine sections

1 cup low fat granola

Fresh raspberries, halved strawberries, blueberries, blackberries and or black raspberries

For custard: in a medium mixing bowl, stir the milk into pudding mix. Beat with an electric mixer on low speed for 2 minutes, set aside. In a large mixing bowl, beat cream cheese and honey on medium to high speed for 15 seconds. Beat in the orange juice and crystallized ginger. Gradually add pudding mixture to cream cheese mixture, beating until combined.

In 6 to 8 ounce parfait glasses, layer the berries, orange sections, custard mixture and granola. If you like, top with additional fruit. Serve immediately. Makes 6 servings.

**Note Make ahead tip: prepare as directed, except omit granola when layering. Cover and chill up to 24 hours. Top each with granola just before serving.


1 tablespoon (tbsp) = 3 teaspoons (tsp)

1/16 cup (c) = 1 tablespoon

1/8 cup = 2 tablespoons

1/6 cup = 2 tablespoons + 2 teaspoons


1/3 cup = 5 tablespoons + 1 teaspoon



2/3 cup = 10 tablespoons + 2 teaspoons


1 cup = 48 teaspoons

1 cup= 16 tablespoons

8 fluid ounces (fl oz) = 1 cup

1 pint (pt) = 2 cups

1 quart (qt) = 2 pints

4 cups = 1 quart

1 gallon (gal) = 4 quarts

16 ounces (oz) = 1 pound (lb)

1 milliliter (ml) = 1 cubic centimeter (cc)

1 inch (in) = 2.54 centimeters (cm)

Measure Equivalents

wellness - blog.partnersforyourhealth.com · jell-o cake 1 box of whit cake mix (egg white recipe)...

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