These desserts have less sugar so you can still enjoy a sweet treat without worrying about the sugar rush.
Caramelized Apple Crêpes with Maple Syrup
If you don’t have maple syrup, top the caramelized apple crêpes with honey, which is available locally in most places.Heat butter in a large heavy skillet over medium-high heat. Add apples and cook, stirring, for about 5 minutes, or until lightly browned.
Raw Pecan Pie
Skip the refined sugars and flours in favour of nuts, coconut, dates and raisins in this raw version of classic pecan pie.An easy, forgiving, and absolutely delicious vegan spin on pecan pie. Creamy medjool dates and coconut oil perfectly approximate the flavor and richness of a traditional filling. —
Light Cream Cheese, Banana & Coconut Pain Perdu
Pain perdu, which is the French name for French toast, is a great brunch treat or a surprising dinner party dessert. Caramelizing the bananas gives a texture and flavour variation that elevates this everyday fruit.
Iced Melon and Berry Soup
Honeydew melon is perfect for this dazzling display, but it is essential that the melon be very ripe and sweet. Serve the soup as a refreshing first course when the weather is hot, dressing up each bowlful with a swirl of berry purée and some whole berries as a garnish.
Chewy Oatmeal Raisin Cookies
A glass of milk and one of these warm, chewy cookies make for a perfect post-dinner treat.If you love your oatmeal cookies soft and chewy, this is THE Oatmeal Raisin Cookie recipe for you! It’s crispy on the edges, moist and gorgeously chewy inside. It’s buttery, with the faintest waft of cinnamon and plump juicy raisins.
Velvety Beet Brownies
Beet purée enriches the flavour and moisture of these dense, dark chocolate brownies. Loaded with antioxidants (and free of nuts), they’re perfect to pack in your kids’ school lunches.It’s luscious, light and the colour of love. Red velvet cake is the perfect dessert to serve this Valentine’s Day and these three twists on an unbeatable classic are sure to impress.
Black Forest Mousse Cake
Here’s one of those heavenly warm, dense chocolate cakes that is very light, surprisingly low in fat and much easier to make than you might think. Cocoa delivers a rich, chocolatey flavour with less fat than plain chocolate. A dollop of mock whipped cream spiked with cherry brandy adds a delightful touch to each slice of cake.
Light Raspberry-Ricotta Fool
A fool is usually made with fruit and whipping cream. We’ve lightened the original by using ricotta cheese, and added a burst of citrus flavour, while maintaining this dessert’s made-in-10-minutes appeal.