Healthy furits dessert for Christmas
1.Peppermint Meringues
It’s one of our favorite times of the year!
That said, sometimes you’re looking for ways to indulge without overdoing it or you want an alternative to processed, overly sugary desserts.
We’ve got you!These ideas for healthier holiday cookies and Christmas treats cover a range of sweets and occasions, while fitting into a variety of diets.
From gluten-free cakes to vegan chocolate truffles and keto-friendly cookies, there are so many delicious dessert options for everyone.
Our secret?
Embrace in-season or frozen fruits, homemade preserves and choose good-quality, wholesome baking ingredients you know and love.
Opt for alternative flours and dairy-free milks as needed.
And, spend some time making sure whatever you made looks good.
Pretty presentations make for crowd-pleasing party foods and they’re great to give as homemade food gifts, too.
Craving something sweet?
Feel good about serving (and eating!) these festive holiday desserts — gluten-free gingerbread Rice Krispies treats, vegan peppermint ice cream and no-bake peanut butter protein balls — many of which are easy to whip up with only a few ingredients in just a couple of minutes.
Life is too short to skip dessert!
Prep Time: 30 mins
Ingredients
4 large egg whites1/2 c. granulated sugar1/4 tsp. cream of tartar1/4 tsp. peppermint extractRed and silver gel food coloring
Directions
Step 1Heat oven to 200°F. Line baking sheets with parchment paper.
Step 2In a large metal or glass bowl, whisk together egg whites, sugar and cream of tartar.
Set bowl over (but not in) saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and whites are very warm to the touch, 3 to 4 minutes.
Step 3Remove from heat and, using electric mixer, beat on low speed, gradually increasing speed to high, until glossy soft peaks form, about 5 minutes.
Beat in peppermint extract.
Step 4Fit pastry bag with 1/2-inch round pastry tip. Using paintbrush, paint vertical stripes of food coloring inside pastry bag.
Spoon egg white mixture into bag and pipe 1-inch circles onto prepared baking sheets.
Step 5Bake meringues until just set on outside, 60 to 75 minutes.
Transfer to wire rack to cool completely.
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2.Chocolate–Pistachio Orange Slices
This fruit-based dessert is so sweet that even your kids will approve!
TOTAL TIME: 10 mins
INGREDIENTS
dried orange sliceswhite chocolatechopped pistachios
DIRECTIONS
STEP 1Dip dried orange slices halfway in melted white chocolate and transfer to a parchment-lined baking sheet.
STEP 2Sprinkle with finely chopped pistachios and let dry.
3.Fruitcake Cookies
Total Time: 40 mins
Ingredients 2 3/4 c. all-purpose flour1/2 tsp. baking powder1/4 tsp. Kosher salt1 c. (2 sticks) unsalted butter, at room temp3/4 c. sugar1 large egg1 1/2 tsp. pure vanilla extract1/3 c. chopped candied citrus (orange and lemon)1/3 c. chopped pistachios 1/2 c. dried cranberries
Directions
Step 1In a large bowl, whisk together flour, baking powder, and salt.
Step 2 In another large bowl, using electric mixer, beat butter and sugar until light and fluffy, about 3 minutes.
Beat in egg and then vanilla.
Step 3Fold in candied citrus, pistachios, and dried cranberries.
Step 4Shape dough into two 2-inch-thick logs.
Wrap and flatten slightly to create an oval; freeze 20 min.
Step 5Heat oven to 350°F. Line baking sheets with parchment paper.
Slice 1/2 inch thick and place on prepared sheets.
Step 6Bake, rotating positions of baking sheets halfway through, until cookies are light golden brown around edges, 10 to 14 minutes.
Let cool on sheets 5 minutes before transferring to wire racks to cool completely.
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4.Pemogranate orange tart
The filling features a blend of simmered beets and pomegranate juice.
TOTAL TIME: 1 hr 20 mins
ingredients
1 1/2 c. walnuts1/2 c. almond flour2 tbsp. vegan butter or coconut oil, melted5 tbsp. pure maple syrup, divided4 oz. beets, peeled and quartered (about 1 medium beet)2 c. pomegranate juice1 1/2 c. oat milk1/4 c. pomegranate molasses1 tsp. grated orange zest1 tbsp. fresh-squeezed orange juice1 tsp. pure vanilla extract2 tsp. agar agar2/3 c. pomegranate seeds
Directions
Step 1Heat oven to 350°F. Spray a 9-in. tart pan with removable bottom with nonstick cooking spray.
Line with parchment paper; spray parchment.
Step 2In a food processor, pulse walnuts and almond flour to form fine crumbs.
Add vegan butter and 2 Tbsp maple syrup and pulse to form sticky dough.
Transfer dough to prepared pan and press evenly on bottom and up side.
Prick with a fork and freeze 5 minutes. Bake until golden brown on edges, 9 to 11 minutes.
Step 3Meanwhile, in a small saucepan, bring beets and pomegranate juice to a simmer and cook until tender, 30 to 45 minutes.Step 4Transfer beets and juice (should be about 1⁄4 cup juice) to a blender.
Add oat milk, molasses, orange zest and juice, vanilla, and remaining 3 Tbsp maple syrup and puree until smooth.
Add agar agar and puree 30 seconds.
Step 5Transfer beet mixture to saucepan and bring to a boil.
Reduce heat and simmer 2 minutes. Let cool 5 minutes, then strain into tart shell.
Let stand at room temperature until cool and firm, about 1 hour.
To serve, remove tart from pan and sprinkle pomegranate seeds around edges
5. Apple Snacks With Almond Butter and Pomegranate
Apple slices makes for a nutritious base to so many fun toppings, including nut butters and pomegranates.
Give this snack a Christmas twist by cutting out the centers with festive cookie-cutter shapes, like stars or snowmen.
Total Time: 5 mins
Ingredients
1/2 apple, sliced into 2 rounds3 tbsp. almond butter1 tbsp. pomegranate seeds1/2 tsp. chia seeds
Directions
Step 1Spread apple slices with almond butter and sprinkle with pomegranate and chia seeds.
