Healthy Christmas Berries dessert Berry is the most delicious and healthy fruit

1-Cranberry-Pistachio Cornmeal Biscuts

These twice-baked crunchy cookies tend to contain far less butter or oil than traditional shortbread (if any at all!), so they’re a solid choice.

Plus, these particular ones are loaded with fresh citrus zest, ground ginger, dried fruit and chopped nuts.

Just skip the optional step of dipping the ends in melted chocolate.

Total Time: 1 hr 35 mins

Ingredients

2 c. all-purpose flour, plus more for dusting1/2 c. yellow cornmeal1 tsp. ground ginger1/2 tsp. baking powder1/2 tsp. kosher salt1 c. sugar1/4 c. canola oil2 large eggs, at room temperature1 1/2 tsp. pure vanilla extract1 tsp. finely grated orange zest1/2 c. shelled pistachios1/2 c. dried cranberriesMelted dark chocolate, for dippingMelted white chocolate, for drizzling

Directions

Step 1Heat oven to 350ºF. Line baking sheet with parchment paper.

In medium bowl, whisk together flour, cornmeal, ginger, baking powder, and salt.

Step 2In large bowl of stand mixer, beat sugar, oil, eggs, vanilla, and zest on medium until smooth and fully emulsified, about 2 minutes.

Step 3Reduce speed to low and gradually add flour mixture, beating until just fully incorporated (dough will be stiff).

Mix in pistachios and cranberries.

Step 4On prepared baking sheet, with floured hands, shape dough into 3/4-inch-thick log about 12- by 4-inches.

Flatten top. Bake, rotating pan halfway through, until light golden brown and top begins to crack, 32 to 38 minutes Let log cool 15 minutes.

Step 5Using serrated knife, slice log on slight diagonal 1/2 inch thick.

Arrange slices, cut sides down, on same baking sheet in single layer.

Bake, flipping biscotti halfway through, until golden brown, 6 to 8 minutes per side. Transfer to wire rack to cool.

Step 6Dip 1 end of each biscotto in melted dark chocolate, then drizzle white chocolate (with spoon or piping bag) on dark chocolate.

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Pecan Berry Bursts

Total Time: 55 mins

Ingredients

1 c. pecans (about 3 oz)1 1/4 c. confectioners’ sugar, divided1 c. (2 sticks) unsalted butter, cut into small pieces1 tsp. pure vanilla extract2 c. all-purpose flour1/4 tsp. kosher salt plus more for berry sugars1/4 c. freeze-dried strawberries1/4 c. freeze-dried raspberries

Directions

Step 1Heat oven to 350°F. Line 2 baking sheets with parchment paper.

In a food processor, pulse pecans and 3/4 cup sugar until pecans are finely ground.

Step 2Add butter and process until smooth. Mix in vanilla.

Add flour and salt and process until combined. Healthy Christmas Berries dessert

Roll dough into 1-inch balls and place on prepared sheets, spacing about 1 1/2 inches apart.

Step 3Bake, rotating sheets halfway through, until cookies are set and just barely turning light golden brown around the edges, 15 to 18 minutes.

Transfer to a wire rack.Step 4Meanwhile, clean and dry food processor.

Process strawberries, 1/4 cup sugar and a pinch of salt until powdery; transfer to a bowl. Repeat with raspberries, remaining 1/4 cup sugar and a pinch of salt.

Step 5Just before serving, roll half of cookies in strawberry sugar, dusting them to fully coat.

Repeat with remaining cookies and raspberry sugar. Healthy Christmas Berries dessert

Chocolate-Raspberry Chia Pudding

Total Time: 35 mins

Ingredients

2/3 c. sugar6 tbsp. unsweetened cocoa1/4 c. cornstarch1/8 tsp. salt4 c. skim milk2 oz. Semisweet chocolate, finely chopped2 tsp. vanilla extract1/2 c. plus 3 tbsp. chia seeds2 c. raspberries (thawed if frozen), plus additional for garnish1 tbsp. maple syrupToasted, sliced almonds, for garnish

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Directions

Step 1In 2-quart saucepan, whisk sugar, cocoa, cornstarch and salt; whisk in milk. Heat to boiling on medium, stirring constantly.

Add chocolate and cook 1 minutes or until melted and slightly thickened.

Remove from heat; stir in vanilla and 1/2 cup chia.

Transfer to medium bowl; cover with plastic, pressing onto surface of pudding, and refrigerate overnight.

Step 2In blender, puree 2 cups raspberries and maple syrup until smooth.

Stir in remaining 3 tablespoons chia. Transfer to small bowl.

Cover with plastic wrap and refrigerate overnight.

Step 3Whisk pudding to bread up clumps. Spoon pudding into 10 small jars or 1 1/2-quart serving dish.

Whisk rapsberry jam; spread over pudding. Garnish with raspberries and almonds. Refrigerate until ready to serve.