Children's Connection

Healthy Dessert Recipes to Feed Their Sweets Cravings

Healthy Dessert Recipes to Feed Their Sweets Cravings

September is National Childhood Obesity Awareness Month and we are all reminded of the importance of choosing healthy eating options for our children, but what should a parent do when their child is met with a serious craving for something sweet?

Here are a few recipes to feed your child’s sweets craving while keeping their health in mind.

Tasty Pumpkin Pie
(Gout-friendly)
Serves 8. Each serving contains about 278 calories, 42 g carbohydrates, 7 g protein, 6 g fat, 91 mg sodium, and 3 g fiber.

mother and child baking

Kitchen Items You Will Need

  • 2 knives
  • Fork
  • Pastry Blender
  • Plastic Wrap
  • Rolling Pin
  • 1 Medium and 1 Small Bowl
  • Liquid and Dry Measuring Cups
  • 9-inch Pie Pan

Sugar-Free Crust

  • 1/3 cup butter-flavored vegetable shortening
  • 1 cup flour
  • 3 tablespoons ice water

Pumpkin Filling

  • 1 15-ounce can pumpkin
  • 1/2 cup egg substitute
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 12-ounce can evaporated skim milk

Directions
First pour 1 cup of flour and 1/3 cup of shortening into a small bowl. With 2 knives, a fork, or a pastry blender, cut the shortening into the flour until it thoroughly mixed. Work on the crust at this time, not adding water.

Then add water and use a fork to toss the mixture quickly. Place dough onto plastic wrap. Handle carefully as it can be a bit crumbly. Form a ball as you wrap the dough tightly and then refrigerate for 30 minutes. When ready to make the crust, sprinkle a little four on a large piece of plastic wrap. Place the dough on the floured wrap. Turn once to get flower on both sides and then cover it with a second piece of plastic wrap. Use a rolling pin to roll crust to fit a 9-inch pie pan.

Preheat oven to 425°F. In a medium bowl, whisk pumpkin with egg substitute, sugar, and spices. Add evaporated milk; stir thoroughly. Pour mixture into pie shell.

Bake at 425°F for 15 minutes. Reduce heat to 350°F and keep baking for 30 minutes longer or until tester inserted in center of pie comes out clean. The center will get firmer as it cools.

Now, enjoy a slice of pie!

Dark Chocolate Chip Oat Bars (pictured in thumbnail)
(Gluten-free, gout-friendly)
Makes 12 bars. Each bar contains about 125 calories, 4 g protein, 3 g fat, 18 mg cholesterol, 20 g carbohydrates, 2 g fiber, and 12 mg sodium.

Kitchen Items You Will Need

  • 1 Whisk
  • 1 Bowl
  • 8-inch square pan
  • Measuring Cups

Ingredients

  • 1 large egg
  • 1/2 cup fat-free yogurt (plain or vanilla)
  • 1/2 cup artificial sweetener brown sugar blend
  • 1-1/2 cups gluten-free quick oats
  • 2 tablespoons milled flaxseed
  • 1/4 cup bittersweet chocolate chips or bittersweet baking bar broken into small chunks
  • Cooking spray

Directions
Whisk 1 large egg with ½ cup of yogurt and ½ cup of brown sugar in a bowl. Blend in 1-1/2 cups of oats and 2 tablespoons of milled flaxseed. Then add ¼ cup of chocolate chips. Spread mixture into an 8-inch square pan coated with cooking spray. Bake at 350°F for 30 minutes. Cut into bars.

Blueberry Banana Smoothie
(Gluten-free, gout-friendly)
Serves 2. Each serving contains about 122 calories, 5 g protein, 0 g fat, 24 g carbohydrates, 3 g fiber, and 63 mg sodium.

blueberry banana smoothie

Kitchen Items You Will Need

  • Knife
  • Measuring cup
  • Blender

Ingredients

  • 1 frozen ripe banana
  • ½ cup frozen blueberries
  • 1 cup skim milk

Directions
Peel your bananas, wrap it in plastic, and freeze them for two hours. Once frozen cut 1 banana into pieces. Place your banana pieces, ½ cup of frozen blueberries, and 1 cup of skim milk into a blender and puree till smooth. Then pour mixture into 2 glasses and serve.

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