7 Healthy Desserts for Your Guests

Whether you will have a formal dinner or invited some guests for a casual lunch, dessert is something you need to add to the table. There is only one thing you must consider. That is to prepare something healthy and delicious at the same time. Here are 7 great choices you can treat to your visitors.

Pineapple and Raspberry ParfaitImage Source: kitchendaily

Dessert Option 1: Pineapple and Raspberry Parfait

Servings: 4
Preparation Time: 7 to 10 minutes

2 cups non-fat peach yogurt
1 1/4 cups fresh raspberries
1 1/2 cups fresh pineapple chunks

1. Prepare 4 glasses.
2. Spoon 2 to 3 tablespoons of yogurt into each glass.
3. Add some raspberries and pineapples.
4. Add another layer of yogurt.
5. Top with the rest of the raspberries and pineapples.

Dessert Option 2: Cherries with Ricotta and Toasted Almonds

Serving: 1
Preparation Time: 20 minutes

3/4 cup frozen pitted cherries
2 tablespoons part-skim ricotta
1 tablespoon toasted slivered almonds

1. Microwave cherries and heat over high to warm in 2 minutes.
2. Place half of the ricotta into a serving bowl.
3. Transfer cherries into the serving bowl. Place them on the sides.
4. Add the remaining ricotta and place in the middle.
5. Tops the ricotta with almonds.

Chocolate-Mint BarsImage Source: hercampus

Dessert Option 3: Chocolate-Mint Bars

Servings: 1 piece per 20
Cooking Time: 2 hours


For the Bottom Layer:
1 cup all-purpose flour
1/4 cup butter (melted)
1/2 cup egg substitute
1 cup granulated sugar
1/2 teaspoon salt
2 tablespoons water
2 large eggs (beaten)
1 teaspoon vanilla extract
1 can chocolate syrup
cooking spray

For the Mint Layer:
2 tablespoons fat-free milk
1/4 cup butter (melted)
1/2 teaspoon peppermint extract
2 cups powdered sugar
2 drops green food coloring

For the Glaze:
3/4 cup semisweet chocolate chips
3 tablespoons butter

1. Preheat oven to 350-degree Fahrenheit.
2. Prepare the bottom layer:
– Spoon flour into a measuring cup. Add salt and stir to combine ingredients.
-.In a separate bowl, mix egg substitute, eggs, granulated sugar, melted butter, vanilla, and chocolate syrup. Stir until mixture becomes smooth.
– Add the flour mixture into the chocolate mixture. Stir to combine and coat all ingredients.
– Spray a baking pan with cooking spray.
– Pour batter into a baking pan.
– Bake for 20 to 25 minutes.
– Remove from the oven, set aside, and cool.
3. Prepare the mint layer:
– Combine melted butter, powdered sugar, peppermint, milk, and food coloring in a bowl.
– Whisk to mix all ingredients until smooth.
– Spread the batter on top of the chocolate cake.
4. Prepare the glaze:
– Mix butter and chocolate chips in a microwave-safe bowl.
– Heat to melt ingredients.
– Cover the top of the mint with this chocolate glaze.
5. Refrigerate the cake for 20 to 30 minutes before cutting and serving.

Dessert Option 4: Lemon-Scented Blueberry Cupcakes

Servings: 1 dozen
Cooking Time: 45 minutes to 1hour


For the Cupcakes:
1 1/2 cups plus 2 tablespoons all-purpose flour (divided)
10 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter (melted)
1 large egg
1/2 cup buttermilk (low-fat)
1/2 cup milk (2% reduced-fat)
1 teaspoon lemon rind (grated)
3/4 cup fresh or frozen blueberries (thawed)

For the Frosting:
1/4 cup cream cheese (1/3-less-fat, softened)
2 tablespoons butter (softened)
1 teaspoon lemon rind (grated)
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar (sifted)
2 teaspoons fresh lemon juice
fresh blueberries

1. Preheat oven to 350-degree Fahrenheit.
2. Line muffin cup paper into the muffin cups
3. Combine flour (1 1/2 cups and 1 tablespoon), baking powder, baking soda, granulated sugar, and salt in a bowl. Sift together.
4. In a separate bowl, whisk egg and melted butter.
5. Add milk, buttermilk, and lemon rind into the egg-butter mixture.
6. Pour buttermilk mixture into the flour mixture.
7. Stir to coat and combine ingredients until smooth.
8. Add blueberries and 1 tablespoon flour into the batter.
9. Spoon batter into each muffin cup.
10. Bake for 25 minutes.
11. Remove from the oven and cool.
12. Prepare the frosting:
– Mix cream cheese, butter, lemon rind, vanilla, and salt in a bowl using an electric mixer.
– Add powdered sugar (gradually) and stir.
– Spread frosting on top of each cooled cupcake.
– Top with 3 blueberries.

Carrot CakeImage Source: cookingclassy

Dessert Option 5: Carrot Cake

Servings: 16
Cooking Time: 45 minutes to 1 hour


For the Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/3 cups granulated sugar
1/2 cup sweetened flaked coconut
2 large eggs
2 cups carrot (grated)
1/3 cup pecans (chopped)
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
1 1/2 cups crushed pineapple (drained)
cooking spray

For the Frosting:
2 tablespoons butter (softened)
1 block 1/3-less-fat cream cheese (softened)
2 teaspoons vanilla extract
3 cups powdered sugar

1. Preheat oven to 350-degree Fahrenheit.
2. Combine flour, baking soda, coconut, pecans, cinnamon, and sugar in a bowl. Stir to thoroughly combine all ingredients.
3. In a separate small bowl, whisk eggs and oil.
4. Add grated carrot and pineapple into the egg mixture. Stir to coat ingredients.
5. Pour egg mixture into the flour mixture.
6. Spray the baking pan with cooking spray.
7. Spoon batter into the pan and spread evenly.
8. Bake for 35 minutes.
9. Remove from the oven, set aside, and cool.
10. Prepare the frosting:
– Mix cream cheese and butter using an electric mixer.
– Add powdered sugar and vanilla. Stir until mixture is smooth.
– Spread frosting all over the cooled cake.

Dessert Option 6: Vanilla Cheesecake with Fruit Toppings

Servings: 16
Cooking Time: 10 hours


For the Crust:
3/4 cup graham cracker crumbs
2 tablespoons butter (melted)
1/4 cup sugar
2 teaspoons water
cooking spray

For the Filling:
3 tablespoons all-purpose flour
3 blocks fat-free cream cheese (softened)
2 blocks 1/3-less-fat cream cheese (softened)
1/4 teaspoon salt
4 large eggs
1 cup sugar
1 carton fat-free sour cream
2 teaspoons vanilla extract
1 vanilla bean (split lengthwise)

For the Topping:
1/2 cup sugar
2 bags frozen sweet cherries, blueberries, or raspberries
4 teaspoons cornstarch
2/3 cup tawny port (or other sweet red wine)
2 tablespoons fresh lemon juice
4 teaspoons water

1. Preheat oven to 400-degree Fahrenheit.
2. Prepare the crust:
– Mix Graham cracker crumbs, butter, and sugar.
– Add water. Stir to combine ingredients.
– Coat the baking pan with cooking spray.
– Pour mixture onto the baking pan.
– Bake for 5 minutes.
– Remove from the oven and set aside to cool.
3. Reduce the temperature to 325-degree Fahrenheit.
4. Prepare the filling:
– Using an electric mixer, whisk cheese until smooth.
– Mix flour, sugar, and salt in a large bowl.
– Pour cheese into the mixture.
– Add sour cream and whisk to coat and combine ingredients.
– Gradually add eggs and stir.
– Pour vanilla extract, and then half of the seeds of the vanilla bean into the cheese mixture.
– Coat a separate pan with cooking spray.
– Pour batter into the pan.
– Bake for 1 hour and 15 minutes.
– Remove from the oven, cover, and refrigerate for 8 hours in the fridge.
5. Prepare the topping:
– Mix sugar, fruits, and vanilla beans in a saucepan and heat over medium to cook until becomes syrupy.
– Remove the vanilla beans.
– In a bowl, mix cornstarch, juice, whisk, and water.
– Pour the cornstarch mixture into the fruit mixture.
– Bring to a boil. Simmer while heat is reduced.
– Remove from the heat and cool while covered.
6. Coat a part of the top of the cake with the fruit syrup and serve.

Pumpkin Pie PuddingImage Source: gooseberrypatch

Dessert Option 7: Pumpkin Pie Pudding

Servings: 4
Cooking Time:

2 tablespoons cornstarch
1/2 cup sugar (divided)
1 large egg
1 3/4 cups milk (1% low-fat)
1/2 cup canned unsweetened pumpkin
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
cooking spray
1/4 cup heavy whipping cream
dash of salt
1/4 cup walnuts (chopped)

1. Mix cornstarch and 6 tablespoons of sugar in a saucepan.
2. In a separate bowl, mix egg and milk. Stir well.
3. Gradually pour milk mixture into the cornstarch mixture. Stir, and bring to a boil.
4. In a larger bowl, mix pumpkin, vanilla extract, ground cinnamon, ground nutmeg, and salt.
5. Add pumpkin mixture into the milk-cornstarch mixture. Stir more and constantly.
6. Spoon pudding into each serving bowl or glass.
7. Cover and refrigerate for 20 minutes.
8. Line the baking sheet with foil.
9. Coat the foil with cooking spray.
10. In a skillet, mix and cook sugar, walnuts, and salt.
11. Place the ingredients into the baking sheet.
12. Beat whipping cream using an electric mixer.
13. Top each serving bowl or glass of pumpkin pudding with whipped cream.
14. Garnish with chopped nuts.

These 7 desserts are surely a great treat for your guests! Now, choose one or prepare all to spoil them for the upcoming occasion.



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