Healthy Fruit Desserts

Hey, guys! 

Craving for something sweet? Don't want to feel guilty after eating huge slice of cake that has lots of calories in it? What if I told you that you can satisfy your cravings in a healthier way and enjoy sweet things without feeling guilty. 

I would suggest you to eat more fruits and less sugar! I found some easy and healthy dessert recipes for you to try :) They are easy to make, they are healthy and more important they have only five ingredients or even less :) 

Apricot-Raspberry Tartlets

Ingredients: 

3 tablespoons apricot preserves
12 dried apricots
1/4 cup fresh ricotta cheese
12 prepared mini phyllo shells
12 raspberries

Directions:

Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.

Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.

Frozen Chocolate-Banana Pops

Ingredients:

4 large ripe bananas
3 tablespoons unsweetened cocoa powder
3 tablespoons heavy cream
3 tablespoons maple syrup
1/2 cup salted, roasted peanuts, finely chopped

Directions:

Special equipment: six 3- to 4-ounce ice-pop molds

Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight.

Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve).

Orange-Fool Napoleons

Ingredients:

4 medium navel oranges (2 to 2 1/4 pounds), zest of 1orange grated and reserved
2 tablespoons honey
1 cup nonfat Greek yogurt
1 teaspoon orange-flower water
1/4 cup shelled raw pistachios

Directions:

Cut off about 1 inch from both ends of all 4 oranges; reserve the ends. Stand 1 orange cut-side down on a cutting board. Working from top to bottom, cut away the peel and pith. Cut the orange into 3 rounds, each about 3/4-inch-thick, transferring the rounds to a medium bowl as you work. Repeat with the remaining oranges. Refrigerate the slices until needed.

Squeeze the juice from the reserved orange ends into a small saucepan. Add the orange zest, honey and any remaining juice from your cutting board, and bring to a boil over medium-high heat. Boil, swirling the pot occasionally, until syrupy, about 6 minutes. Toward the end, the surface will be covered with big brownish bubbles. You should have about 1/4 cup of syrup. Let cool to room temperature, about 25 minutes.

Meanwhile, heat a small skillet over medium heat, add the pistachios and cook, tossing frequently until fragrant and toasted, about 4 minutes. Let cool, then chop.

Whisk together the yogurt, half the syrup and the orange-blossom water in a medium bowl.

In each of 4 shallow bowls, layer 3 orange slices with 1 tablespoon of the yogurt mixture, beginning with an orange slice and ending with yogurt. Drizzle the remaining orange syrup over the tops, sprinkle with pistachios and serve.

Honey-Roasted Pineapple with Greek Yogurt

Ingredients:

Juice of 2 oranges (1/2 cup)
1/4 cup honey
1 vanilla bean, split and scraped
1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices
One 7-ounce container 2 percent Greek yogurt

Directions:

Special equipment: 9-by-13-inch broiler-proof baking dish

Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.

Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)

Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.

Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.

The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.

Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.

Enjoy your dessert without feeling guilty! 

Healthy&Happy crew ^^