12 Delicious Low Calorie Desserts
Think of these tasty little tassies as your own personal pecan pie. They're both salty and sweet, with a hit of oaky bourbon. Whole-grain rye flour adds the perfect touch of sour to the shortbread-like crust, while toasted pecans do double duty in the crust and in the maple-splashed filling. As if that weren't enough to jingle your bell, we drizzle warm bittersweet chocolate over each bite to ensure maximum satisfaction.
This brittle is sweet and mildly bitter all at once—owing to the caramel flavor of the cooked sugar. We added everything you’d find on the iconic bagel of the same name except garlic and onion flakes for a nutty-savory-sweet treat. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container. Store the container in a cool, dry place. This is a decidedly grown-up sweet treat, but you can make it kid-friendly by omitting the poppy seeds and black sesame seeds and stirring in a teaspoon of ground cinnamon.
Iced Whole-Wheat Sugar Cookies
Whole-wheat flour adds a layer of complexity to these cookies that all-purpose flour can't achieve; the wheat in the whole grain actually enhances the flavors of butter and vanilla. Unlike classic royal icing, which starts with a pound of powdered sugar, we use just 1/2 cup and thicken it with Greek yogurt. Looking for festive colors without the chemicals? Try naturally colored sparkling sugars (such as those from India Tree ), which use colorants derived from plants.
These traditional German Christmas cookies are made with chopped nuts, citrus, and a variety of warm spices, including the pepper that gives the cookies their name. Greenspan provides ingredient weights in grams, an approach we love because it's more precise than using ounces; a scale is key here.
Classic Vanilla Pudding
For a quick and elegant dessert, serve the pudding topped with fresh berries, crumbled pistachio brittle, or chopped toffee candy and a pretty mint leaf. Substitute 4 teaspoons vanilla extract for the vanilla bean, if you like. Add it with the butter.
Blueberry-Lavender Yogurt Pops
These just might be the most sophisticated ice pops we've ever had. Reach for regular whole-milk yogurt here instead of Greek yogurt; the texture is looser, and the flavor is richer and less tart.
Pine Nut–Meyer Lemon Snowballs
If you can’t find Meyer lemons, use 1 teaspoon regular lemon zest. Take care not to underbake these cookies; they need to crisp up a bit in the oven.
Chocolate Nut Bark
Use your favorite combination of nuts to make this quick and easy chocolate nut bark.
Peanut Butter and Pretzel Truffles
These peanut butter–pretzel truffles will satisfy your craving for something sweet and salty.
Fudgy Flourless Pumpkin Brownies
Pumpkin spice meets chocolate: a match made in heaven. The hypnotizing smell that fills your kitchen when these brownies are done baking is unbeatable. If you don't have canned pumpkin puree on hand, you can make it from scratch. If you don't like pumpkin, butternut squash and sweet potato purees will work interchangeably, too. And feel free to store any extra brownies in the fridge for up to 7 days.
Peppermint Aquafaba Meringues
With just a hint of peppermint, these delicate sweet meringues become a refreshing treat. This vegan version of the French classic uses aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans, in place of egg whites. Don't worry though, the aquafaba has no detectable taste, so guests will be none the wiser when it comes to your plant-based ingredients.
Grapefruit-Campari Bars With Shortbread Crust
Treat yourself to a sophisticated riff on lemon bars. This grown-up treat embraces the bitterness of grapefruit and Campari, balancing the flavor with a buttery crust. When we create our healthier desserts, we think about where the fat will be best used—we strategically place it where it will make the most difference. Here, a good amount of butter goes into the whole-wheat crust to give it an irresistible shortbread-like texture. Just be sure to lightly pat the crust in place; if you press too hard and compact it into the baking dish, it will become dense and tough.