5 Healthy Desserts You Can Make in Minutes,
I don't know how you feel, but desserts are one of my most favorite things to eat, and the more healthy desserts that are available to me, the better I feel. I feel better about eating them, and I feel better because they are providing some nutrition to my body, not just empty calories.
It can be hard to think of healthy desserts on your own, especially when your cravings tell you they want something unhealthy. To make it easier for you, I'm going to provide a few examples for you of some healthy desserts...
1-Pumpkin Oatmeal Cookie :
This healthy, soft, and chewy “cookie” is packed with fiber and healthy fat, making it
a great breakfast or snack, and it couldn’t be easier to make – all you need is the
microwave!
Ingredients (1 cookie)
1 very ripe banana, mashed (or applesauce – 1/4 C)
3 Tbsp. Almond Breeze vanilla almondmilk
3 Tbsp. rolled oats
2 Tbsp. pumpkin (canned is fine)
1 Tbsp. nut butter (any kind)
3 tsp. raisins or other dried fruit
2 tsp. ground flaxseed
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Instructions :
Combine and mix all ingredients in a lightly greased/cooking sprayed or nonstick
microwave safe bowl.
Microwave on high for 4 to 5 minutes.
Let cool and enjoy!
2-Five-Minute Berry Cobbler :
You might hate me for this. Because, to be honest, I sort of hate myself for this.
Unlike those Smarmy Mug Cakes, that we have all been desperate enough to attempt at least once in our lives, this is really good. So good, that I even found myself “recipe testing” it about 17 times in the last month.
Ingredients :
3/4 cup Strawberries
1/4 cup powdered sugar
1/3 cup flour
1 tbs white sugar
1/2 tsp baking powder
1 tbs butter
2 tbs milk
Instructions :
-Chop berries and add to a mug. Add powdered sugar, stir to combine.
-In a separate bowl, add the flour, white sugar, baking powder and mix to combine. Add
the butter and rub in with your fingers until combined. Add the milk and stir (I used
my hands for this too, less dishes to wash).
-Add the dough to the top of the berries (sprinkle with additional sugar, if desired).
-Microwave on high for about 1 1/2 to 2 minutes.
-Allow to cool because this mother will be screaming hot.
*The ratios I used are for a large mason jar mug. This recipe will also make 2
servings in smaller mugs. Make sure to only fill the mug no more than 2/3 full or it
will bubble over during "cooking."
3-Clementine Bars :
Ingredients :
1-1/2 cups ground graham crackers
6 tablespoons butter, melted
½ cup fresh clementine juice, 4 to 5 clementines
2 tablespoons clementine zest, divided
1 can (14-ounces) sweetened condensed milk
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Powdered Sugar for garnish
Instructions :
Preheat oven to 350.
Butter an 8x8-inch baking dish, and set aside.
In a medium bowl, combine the ground graham crackers, melted butter, and 1/2 of the
clementine zest. Mix until thoroughly combined.
Press the mixture onto the bottom of the prepared baking dish and bake for 8 minutes.
Set aside.
In your mixer's bowl, beat together the clementine juice, sweetened condensed milk,
lemon juice, and vanilla.
Pour on top of the crust and bake for 20 to 25 minutes, or until set.
Cool completely before serving.
Garnish with powdered sugar and the remaining zest.
Cut into squares and serve.
Microwave Method
Butter an 8x8-inch microwave safe baking dish, and set aside.
In a medium bowl, combine the ground graham crackers, melted butter, and 1/2 of the
clementine zest. Mix until thoroughly combined.
Press the mixture onto the bottom of the prepared baking dish and set aside.
In your mixer's bowl, beat together the clementine juice, sweetened condensed milk,
lemon juice, and vanilla.
Pour on top of the crust and microwave for 10 to 12 minutes, or until set, on MEDIUM-
HIGH (about 70%).
Cool completely before serving.
Garnish with powdered sugar and the remaining zest.
Cut into squares and serve.
4- Carrot Cake :
One minute microwave chocolate mug cakes are very famous at my home. Most of the time, I prepare them while watching movies during Sunday evenings.
One day, I wanted to eat something with chocolate and immediately thought of preparing the chocolate mug cake. Rushed into the kitchen, opened the pantry to see the available ingredients. I saw half a can of condensed milk left in my pantry after preparing the coconut ladoos. At the same time, I noticed my mom was grating carrot for preparing lunch. Remembered a bookmarked recipe from Tarla dalal's site and prepared this Egg less Microwave Chocolate Carrot Cake. It came out super moist and soft. I added more walnuts to get extra crunchiness while enjoying the chocolate.
Basic Information:
Preparation Time: 3 minutes
Cooking Time: 1 minute + 5 minutes cooling time
Serves: 5 persons
Ingredients:
Butter - 1/2 cup, melted
Condensed milk - 1/2 cup
Honey - 2 teaspoons
Castor Sugar - 2 tablespoons
Vanilla essence - 1 teaspoon
Baking Soda - 1/4 teaspoon
Baking Powder - 1/4 teaspoon
All purpose flour / Plain Flour / Maida - 3/4 cup
Cocoa powder - 2 tablespoons
Grated Carrot - 3/4 cup
Walnuts - 2 tablespoons, roughly chopped
Method:
1) Grease the microwave safe bowl with butter and dust it with flour. Keep aside.
2) Take a mixing bowl, mix all the wet ingredients one by one.
3) Then, slowly add the dry ingredients and make a batter.
4) Finally add the grated carrot and walnuts. Mix again. Transfer this batter to the
prepared microwave safe bowl. You can either use paper cups to prepare muffins.
5) Microwave it in HIGH mode for 1 minute. Allow it to stand for 5 minutes.
6) Cut into slices and enjoy.
Notes:
1) If you notice the cake hasn't cooked well, you can cook it again for few more
minutes. This step might vary depending on the type of the microwave used.
2) It is important to allow the cake to cool for at least 5 minutes as the heat
retained within the cake will gradually continue to cook the cake.
5-Pumpkin Quinoa Flake Cake :
it’s nutritionally balanced so you will feel full for hours. It’s high fiber, but
doesn’t taste like cardboard, it’s high protein, but isn’t savory like a slab of dry
chicken breast, and it’s sugar free, but is perfectly sweet.
Ingredients :
7g (1 tbs) Ground Flaxseed
1/2 cup Unsweetened Vanilla Almond Milk
82g (1/3 cup) 100% Pure Pumpkin Puree, canned
1 tsp Apple Pie Spice (or Ground Cinnamon)
4 packets Truvia (or sweetener of choice)
1/8 tsp Salt
15g (1.5 tbs) Vanilla Brown Rice Protein Powder (I used SunWarrior)
51g (1/2 cup) Quinoa Flakes
Instructions :
Spray a ceramic mini loaf pan with cooking spray.
In a medium-sized bowl, stir together the flax, almond milk, pumpkin, apple pie spice,
truvia and salt.
Stir in the protein powder. Then stir in the quinoa flakes.
Scoop batter into the prepared pan, tap on the counter to level the batter, then
microwave for ~5 minutes, or until surface springs back when tapped. Let cool
slightly, then dig in!
5 Healthy Desserts You Can Make in Minutes
I don't know how you feel, but desserts are one of my most favorite things to eat, and the more healthy desserts that are available to me, the better I feel. I feel better about eating them, and I feel better because they are providing some nutrition to my body, not just empty calories.
It can be hard to think of healthy desserts on your own, especially when your cravings tell you they want something unhealthy. To make it easier for you, I'm going to provide a few examples for you of some healthy desserts...
1-Pumpkin Oatmeal Cookie :
This healthy, soft, and chewy “cookie” is packed with fiber and healthy fat, making it
a great breakfast or snack, and it couldn’t be easier to make – all you need is the
microwave!
Ingredients (1 cookie)
1 very ripe banana, mashed (or applesauce – 1/4 C)
3 Tbsp. Almond Breeze vanilla almondmilk
3 Tbsp. rolled oats
2 Tbsp. pumpkin (canned is fine)
1 Tbsp. nut butter (any kind)
3 tsp. raisins or other dried fruit
2 tsp. ground flaxseed
1/2 tsp. pumpkin pie spice
1/4 tsp. cinnamon
Instructions :
Combine and mix all ingredients in a lightly greased/cooking sprayed or nonstick
microwave safe bowl.
Microwave on high for 4 to 5 minutes.
Let cool and enjoy!
2-Five-Minute Berry Cobbler :
You might hate me for this. Because, to be honest, I sort of hate myself for this.
Unlike those Smarmy Mug Cakes, that we have all been desperate enough to attempt at least once in our lives, this is really good. So good, that I even found myself “recipe testing” it about 17 times in the last month.
Ingredients :
3/4 cup Strawberries
1/4 cup powdered sugar
1/3 cup flour
1 tbs white sugar
1/2 tsp baking powder
1 tbs butter
2 tbs milk
Instructions :
-Chop berries and add to a mug. Add powdered sugar, stir to combine.
-In a separate bowl, add the flour, white sugar, baking powder and mix to combine. Add
the butter and rub in with your fingers until combined. Add the milk and stir (I used
my hands for this too, less dishes to wash).
-Add the dough to the top of the berries (sprinkle with additional sugar, if desired).
-Microwave on high for about 1 1/2 to 2 minutes.
-Allow to cool because this mother will be screaming hot.
*The ratios I used are for a large mason jar mug. This recipe will also make 2
servings in smaller mugs. Make sure to only fill the mug no more than 2/3 full or it
will bubble over during "cooking."
3-Clementine Bars :
Ingredients :
1-1/2 cups ground graham crackers
6 tablespoons butter, melted
½ cup fresh clementine juice, 4 to 5 clementines
2 tablespoons clementine zest, divided
1 can (14-ounces) sweetened condensed milk
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
Powdered Sugar for garnish
Instructions :
Preheat oven to 350.
Butter an 8x8-inch baking dish, and set aside.
In a medium bowl, combine the ground graham crackers, melted butter, and 1/2 of the
clementine zest. Mix until thoroughly combined.
Press the mixture onto the bottom of the prepared baking dish and bake for 8 minutes.
Set aside.
In your mixer's bowl, beat together the clementine juice, sweetened condensed milk,
lemon juice, and vanilla.
Pour on top of the crust and bake for 20 to 25 minutes, or until set.
Cool completely before serving.
Garnish with powdered sugar and the remaining zest.
Cut into squares and serve.
Microwave Method
Butter an 8x8-inch microwave safe baking dish, and set aside.
In a medium bowl, combine the ground graham crackers, melted butter, and 1/2 of the
clementine zest. Mix until thoroughly combined.
Press the mixture onto the bottom of the prepared baking dish and set aside.
In your mixer's bowl, beat together the clementine juice, sweetened condensed milk,
lemon juice, and vanilla.
Pour on top of the crust and microwave for 10 to 12 minutes, or until set, on MEDIUM-
HIGH (about 70%).
Cool completely before serving.
Garnish with powdered sugar and the remaining zest.
Cut into squares and serve.
4- Carrot Cake :
One minute microwave chocolate mug cakes are very famous at my home. Most of the time, I prepare them while watching movies during Sunday evenings.
One day, I wanted to eat something with chocolate and immediately thought of preparing the chocolate mug cake. Rushed into the kitchen, opened the pantry to see the available ingredients. I saw half a can of condensed milk left in my pantry after preparing the coconut ladoos. At the same time, I noticed my mom was grating carrot for preparing lunch. Remembered a bookmarked recipe from Tarla dalal's site and prepared this Egg less Microwave Chocolate Carrot Cake. It came out super moist and soft. I added more walnuts to get extra crunchiness while enjoying the chocolate.
Basic Information:
Preparation Time: 3 minutes
Cooking Time: 1 minute + 5 minutes cooling time
Serves: 5 persons
Ingredients:
Butter - 1/2 cup, melted
Condensed milk - 1/2 cup
Honey - 2 teaspoons
Castor Sugar - 2 tablespoons
Vanilla essence - 1 teaspoon
Baking Soda - 1/4 teaspoon
Baking Powder - 1/4 teaspoon
All purpose flour / Plain Flour / Maida - 3/4 cup
Cocoa powder - 2 tablespoons
Grated Carrot - 3/4 cup
Walnuts - 2 tablespoons, roughly chopped
Method:
1) Grease the microwave safe bowl with butter and dust it with flour. Keep aside.
2) Take a mixing bowl, mix all the wet ingredients one by one.
3) Then, slowly add the dry ingredients and make a batter.
4) Finally add the grated carrot and walnuts. Mix again. Transfer this batter to the
prepared microwave safe bowl. You can either use paper cups to prepare muffins.
5) Microwave it in HIGH mode for 1 minute. Allow it to stand for 5 minutes.
6) Cut into slices and enjoy.
Notes:
1) If you notice the cake hasn't cooked well, you can cook it again for few more
minutes. This step might vary depending on the type of the microwave used.
2) It is important to allow the cake to cool for at least 5 minutes as the heat
retained within the cake will gradually continue to cook the cake.
5-Pumpkin Quinoa Flake Cake :
it’s nutritionally balanced so you will feel full for hours. It’s high fiber, but
doesn’t taste like cardboard, it’s high protein, but isn’t savory like a slab of dry
chicken breast, and it’s sugar free, but is perfectly sweet.
Ingredients :
7g (1 tbs) Ground Flaxseed
1/2 cup Unsweetened Vanilla Almond Milk
82g (1/3 cup) 100% Pure Pumpkin Puree, canned
1 tsp Apple Pie Spice (or Ground Cinnamon)
4 packets Truvia (or sweetener of choice)
1/8 tsp Salt
15g (1.5 tbs) Vanilla Brown Rice Protein Powder (I used SunWarrior)
51g (1/2 cup) Quinoa Flakes
Instructions :
Spray a ceramic mini loaf pan with cooking spray.
In a medium-sized bowl, stir together the flax, almond milk, pumpkin, apple pie spice,
truvia and salt.
Stir in the protein powder. Then stir in the quinoa flakes.
Scoop batter into the prepared pan, tap on the counter to level the batter, then
microwave for ~5 minutes, or until surface springs back when tapped. Let cool
slightly, then dig in!