December Desserts

Just in time for the holidays, I came across these heart-healthy dessert recipes. Enjoy!

Crunchy Pumpkin Pie

This pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy.

For the pie crust:

1 cup quick cooking oats

1/4 cup whole wheat flour

1/4 cup ground almonds

2 Tbsp. brown sugar

1/4 tsp.salt

3 Tbsp. vegetable oil

1 Tbsp. water  

For the pie filling:

1/4 cup packed brown sugar

1/2 tspground cinnamon

1/4 tspground nutmeg

1/4 tspsalt

1 egg, beaten

4 tsp. vanilla

1 cup canned pumpkin

2/3 cup evaporated skim milk  

Preheat oven to 425º F. Mix oats, flour, almonds, sugar, and salt together in small mixing bowl. Blend oil and water together in measuring cup with fork or small wire whisk until emulsified. Add oil mixture to dry ingredients and mix well. If needed, add small amount of water to hold mixture together. Press into a 9-inch pie pan and bake for 8-10 minutes, or until light brown. Turn down oven to 350º F.

Mix sugar, cinnamon, nutmeg, and salt together in a bowl.Add eggs and vanilla and mix to blend ingredients. Add pumpkin and milk and stir to combine. Pour into prepared pie shells. Bake 45 minutes at 350º F or until knife inserted near center comes out clean. Yield: 9 servings. Serving Size: 1/9 of a 9-inch pie

Each serving provides: Calories: 177. Total fat: 8 g. Saturated fat: 1 g. Cholesterol: 24 mg. Sodium: 153 mg.


Apple Coffee Cake

Apples and raisins provide the moistness, which means less oil can be used in this low-saturated fat, low-cholesterol, and low-sodium coffee cake.

5 cups tart apples, cored, peeled, chopped

1 cup sugar

1 cup dark raisins

1/2 cup pecans, chopped

1/4 cup vegetable oil

2 tsp. vanilla

1 egg, beaten

2-1/2 cups sifted all-purpose flour

1-1/2 tsp.  baking soda

2 tsp. ground cinnamon  

Preheat oven to 350º F. Lightly oil a 13x9x2-inch pan. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand 30 minutes. Stir in oil, vanilla, and egg. Sift together flour, soda, and cinnamon; stir into apple mixture about 1/3 at a time just enough to moisten dry ingredients. Turn batter into pan. Bake 35 to 40 minutes. Cool cake slightly before serving. Yield: 20 servings. Serving Size: 3-1/2-inch x 2-1/2-inch piece

Each serving provides: Calories: 188. Total fat: 5 g. Saturated fat: less than 1 g. Cholesterol: 11 mg. Sodium: 68 mg 


Winter Crisp

Only 1 tablespoon of margarine is used to make the crumb topping of this tart and tangy fruit dessert that is cholesterol free and low sodium.


1/2 cup sugar

3 Tbsp. all-purpose flour

1 tsp. lemon peel, grated

3/4 tsp.lemon juice

5 cups apples, unpeeled, sliced

1 cup cranberries


2/3 cup rolled oats

1/3 cup brown sugar, packed

1/4 cup whole wheat flour

2 tsp. ground cinnamon

1 Tbsp. soft margarine, melted  

To prepare filling, in a medium bowl combine sugar, flour, and lemon peel; mix well. Add lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish. To prepare topping, in a small bowl, combine oats, brown sugar, flour, and cinnamon. Add melted margarine; stir to mix. Sprinkle topping over filling. Bake in a 375º F oven for approximately 40-50 minutes or until filling is bubbly and top is brown. Serve warm or at room temperature. Yield: 6 servings. Serving Size: 1-3/4-inch by 2-inch piece

Each serving provides: Calories: 284 . Total fat: 6 g. Saturated fat: 1 g. Cholesterol: 0 mg. Sodium: 56 mg


Summer Crisp: Prepare as directed, substituting 4 cups fresh or unsweetened frozen (thawed) peaches and 3 cups fresh or unsweetened frozen (unthawed) blueberries for apples and cranberries. If frozen, thaw peaches completely (do not drain). Do not thaw blueberries before mixing or they will be crushed. 

Source: NIH


Peggy Sijswerda

Tidewater Women Magazine, Editor & Co-Publisher.

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