31 Best Low Calorie Desserts for Weight Loss

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Pears with Cinnamon

Easy Air Fryer Pears with Cinnamon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 people’]

These sweet, warm air fryer pears are a delicious alternative to traditional heavy desserts. With caramelized maple syrup, a hint of warm cinnamon, and the perfect amount of salt to balance the sweetness, this easy dessert is ready in under 15 minutes!

Ingredients

• 4 pears
• 4 tablespoons maple syrup (or honey)
• ½ teaspoon cinnamon
• ¼ teaspoon cayenne (optional)
• flakey sea salt (to taste)
• 4 tablespoons walnuts (or to taste)
• coconut pieces (to taste)
• granola or oats (to taste)

Instructions

1. Slice the pears in half, then in quarters. Cut out the seeds. Brush with maple syrup.
2. Dust with cinnamon and cayenne.
3. Place the pears in the basket of the air fryer. Cook at 375 degrees Fahrenheit for 8 to 10 minutes.
4. Sprinkle just a pinch of flakey sea salt over the pears, and finish with your desired toppings.

2. Healthy Apple Nachos

Healthy Apple Nachos (Viral TikTok Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT12M · Yield: [‘3’, ‘3 small plates’]

These yummy, coconutty apple nachos are a perfect treat for the family. A healthy snack the kids will absolutely love! They’re vegan, gluten-free, and dairy-free.

Ingredients

• 2 medium apples
• 1 tbsp fresh lemon juice
• ¼ cup nut butter of choice (peanut, almond, sunflower, cashew, etc.)
• 1/4 cup dark chocolate chips
• 2 tbsp unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp hemp seeds

Instructions

1. Core your apples and slice them, keeping them as flat as possible.
2. Add the apple slices to a bowl, squeeze in the lemon juice and toss to coat.
3. Warm your nut butter in a microwave for around 20-30 seconds until it’s soft enough to drizzle. Don’t overheat it.
4. Get out a large plate and layout your apple slices in a single layer. Try to cover the whole plate and use all of its surface.
5. Drizzle the butter in a circular motion, top up with chocolate chips, shredded coconut, cinnamon, and hemp seeds.

3. Healthy Apple Snacks

Healthy Apple Snacks is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’24’, ’24 apple snacks’]

Make these low-calorie sweet apple snacks! Almond butter makes these bites extra nutritious, rich in flavors, and delicious. They’re vegan0friendly, low-calorie and gluten-free.

Ingredients

• 2 apples
• 3 tbsp almond butter
• 3 tbsp unsweetened granola
• 1/8 tsp cinnamon
• 1/4 cup dark chocolate chips

Instructions

1. Deseed the apples and cut them into flat wedges. Keep them as flat as possible.
2. Spread the almond butter on one side of the apple, sprinkle some granola and cinnamon.
3. Melt chocolate chips in the microwave. Stir every 30 seconds until it’s fully melted.
4. Finally, drizzle chocolate over the apple wedges.

4. Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5H · Total: PT5H · Yield: 5

Ingredients

• 1/2 Cup Chia Seeds
• 2 Cups Milk of your choice (almond/dairy/oat, etc)
• 1/4 Cup Cacao Powder
• Pinch of Salt
• Honey or other sweetener, to taste (optional)

Instructions

1. Add all of the ingredients to a large bowl and whisk to combine.
2. Seal with a lid or plastic wrap and place in the refrigerator for 45 minutes, then stir it with a fork (this helps reduce clumping). Seal again and keep in the fridge overnight, or for at least 5 hours.
3. Portion out as needed throughout the week or separate into individual jars to grab and go. These chia seed puddings are good in the fridge for up to 5 days.

5. Tajin Mango Popsicles

Tajin mango popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Total: PT366M · Yield: [’10’, ’10 popsicles’]

This sweet and tangy fruit pops makes for the ultimate snack to cool down all summer long. If you are feeling adventurous, add about a teaspoon of chamoy and excite your taste bud.

Ingredients

• 2½ cups fresh or frozen mangoes
• 1 cup fresh or frozen pineapples
• Juice and zest of 1 lime ((about 2 tablespoons of juice))
• ¼ cup condensed milk
• 1 cup freshly squeezed orange juice ( ( or coconut water))
• 3 teaspoons tajin seasoning ((+ more to garnish))
• 1 teaspoon chamoy to garnish (classic) (Optional)

Instructions

1. Combine the first 5 ingredients in a blender. Add about 1 teaspoon of tajin seasoning. Blend for about a minute or until smooth.
2. Sprinkle a teaspoon of Tajin mix over the popsicle mold. Evenly distribute the puréed fruits into each well of the popsicle mold. (This recipe should yield 9-10 popsicles depending on how you fill up the molds)
3. Carefully tap the molds on the countertop to remove any trapped air. Put on the lid, then insert the popsicle sticks, and freeze for at least 6 hours, overnight or until ready to serve.
4. To serve, release the popsicles from the molds by immersing the bottom of the mold in warm water for 30-60 seconds or setting the mold out on the counter for 3-5 minutes for an easy release.
5. sprinkle more Tajin over the popsicles, then drizzle with chamoy. ** refreeze individual popsicles for when you need it.

6. Strawberry Frozen Yogurt

Strawberry Frozen Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘5’]

Strawberry Frozen Yogurt – sugar-free, easy and creamy sweet treat made with just 4 ingredients and comes together in just 5 minutes. Nothing could be as easier as this refreshing and intensely fruity sugar-free frozen yogurt for kids to make and enjoy this summer.

Ingredients

• 4 Cups (or) 500 gms Frozen Strawberries
• ⅓ Cup (or) 106 gms Yogurt
• 2 Tablespoons Honey
• 1 Tablespoon Lime Juice

Instructions

1. Check the notes at the bottom of the recipe for extra info and help.
2. Add strawberries, honey, yogurt, lime juice in a blender and blend for 5 minutes or little more until creamy.
3. At this stage, the frozen yogurt resembles the soft-serve ice cream consistency. If your child likes it soft then serve it right away.
4. If you like it to be a little firm then transfer it to a storage container and keep in the freezer to set for 1 to 2 hours.
5. Take the container out from the freezer and scoop out the frozen strawberry yogurt into a bowl and serve.

7. Raspberry Keto Popsicles

Raspberry Keto Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT370M · Yield: [‘6’, ‘6 popsicles’]

Raspberry Keto Popsicles are about to cool down that summer heat. With just four easy ingredients needed, you’ll have delicious popsicles to share with your friends – or keep all to yourself!

Ingredients

• 2 cups plain whole fat Greek yogurt
• 1 tsp vanilla
• 2 tbsp powdered sugar Swerve
• 1 cup raspberries; fresh or frozen

Instructions

1. Beat the Greek yogurt with a whisk until creamy. Then add vanilla extract and whisk to combine.
2. Add the powdered sugar Swerve and whisk until smooth and well blended.
3. Fold in the raspberries until evenly distributed trying not to break up the raspberries.
4. Arrange your silicone popsicle molds on a flat surface like a plastic or wooden board. Then fill the molds to the top and spread them evenly on a flat surface.
5. Place the popsicles in the freezer for a minimum of 6 hours or until completely hardened. Overnight is best.

8. Dairy Free Fruit Salad

Dairy Free Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’10’, ’10 servings’]

This dairy free fruit salad is made with a delicious citrus honey dressing. It is simple, refreshing, and a beautiful dish!

Ingredients

• the juice and zest of one large orange
• 1 cup water
• 1/4 cup honey
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1 can mandarin oranges (about 10.5 ounces) (drained)
• 2 cups grapes
• 1 cup strawberries
• 1 cup blueberries
• fresh mint leaves

Instructions

1. In a medium cooking pot, add the water, orange juice, orange zest, sugar, honey, and vanilla extract.
2. Bring to a boil and then reduce the heat to a simmer. Let it simmer for 10 to 15 minutes while stirring frequently. Set aside to cool.
3. If desired, quarter your grapes and strawberries.
4. Pour the syrup over and then add the fresh mint leaves.

9. Vanilla Frozen Yogurt

Vanilla Frozen Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups plain yogurt (Greek or regular)
• 1/3 cup granulated sugar
• 2 teaspoons vanilla extract
• Pinch of salt
• 1 tablespoon lemon juice (optional)

Instructions

1. 1. Whisk yogurt, sugar, vanilla, salt, and lemon juice (if using) until smooth and the sugar dissolves. Chill at least 1 hour.
2. 2. Churn in an ice cream maker according to manufacturer instructions, or freeze in a shallow container, whisking every 30–45 minutes until firm and scoopable.

10. Low Fat Lemon Cheesecake

Low Fat Lemon Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT95M · Yield: [‘8’]

This low fat lemon cheesecake is light, lemony and delicious. It’s a healthy cheesecake made with cottage cheese and a wholegrain oat base, yet it still tastes like an indulgent dessert.

Ingredients

• 100 g oats
• 80 ml unsweetened applesauce
• 1 tablespoon olive oil
• 1 tablespoon honey
• 300 ml low fat cottage cheese
• 2 lemons finely zested
• 2 tablespoons honey
• 1 egg
• 12 g gelatine powder (1 sachet)
• 150 ml Greek yogurt

Instructions

1. Preheat the oven to 160 degrees (140 fan). Lightly grease the base and sides of a 20cm loose bottomed round tin.

Healthy cheesecake base

1. Add the oats, applesauce, olive oil and one tablespoon of honey to a food processor and blitz. Allow the oats to break down slightly without becoming powdery.
2. Transfer the oat mixture to the tin and smooth with the back of the spoon. Bake in the oven for 20 minutes. Allow to cool.

Low fat cheesecake topping

1. Add the cottage cheese, egg, lemon zest and remaining two tablespoons of honey to the food processor and blitz until smooth.
2. Add two tablespoons of just boiled water to a heatproof cup. Add the gelatine powder to the water and stir to mix. Leave for a couple of minutes for the gelatine to fully dissolve.
3. Add the gelatine mix to the cottage cheese and blitz again. Then gently stir in the Greek yogurt.
4. Tip the cheesecake topping onto the base. Chill until set.
5. If desired, decorate with fresh berries.

11. Whipped Cottage Cheese Dessert Cups

Whipped Cottage Cheese Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

This Whipped Cottage Cheese Dessert is simple, satisfying, high-protein, and perfect for low-carb or keto diets. Enjoy as pudding or ice cream.

Ingredients

• 1/2 cup cottage cheese (full fat) (any type will work; drain off excess liquid if necessary)
• 1/2 teaspoon vanilla extract
• sweetener to taste (the equivalent of 2 teaspoons of sugar. See suggestions above.)

Instructions

1. Add everything to a small food processor and run for 1 minute or until smooth.
2. Chill in the refrigerator to enjoy like pudding or freeze and enjoy like ice cream. See more notes below.
3. Add toppings if desired and enjoy!

12. Fudgy Vegan Chocolate Brownies with Sweet Potatoes

Fudgy Sweet Potato Brownies (Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT95M · Yield: [’15’, ’15 servings’]

These sweet potato brownies are made healthier with the use of sweet potatoes, also making them vegan and gluten-free! You will love the fudgy texture and decadent flavor. They are also naturally sweetened with dates and no added sugar!

Ingredients

• 1 cup sweet potato (1 small sweet potato, pureed)
• 1 cup medjool dates
• 1 1/4 cup almond flour
• 3 tbsp tapioca flour
• 1/3 cup cacao powder
• 2 tbsp coconut oil
• 2 tsp baking powder
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 tsp orange zest (1/2 an orange)

Instructions Sweet Potato Puree

1. First, make your sweet potato puree by preheating the oven to 400 degrees. Peel your sweet potato, cut into cubes, and place on a piece of foil curled up at the edges. Bake for 30-40 minutes until completely soft and let cool. Once cool, blend into a puree and set aside.

Making the Brownies

1. Preheat the oven to 350 degrees. Prepare an 11 x 7 baking tray with wax paper.
2. soften the Medjool dates by placing them in water for 5 minutes, then drain.
3. Add softened dates, sweet potato puree, almond milk, coconut oil, and vanilla extract into a food processor and blend until smooth.
4. In a separate large bowl mix the almond flour, cacao, tapioca starch, salt, baking powder, and orange zest.
5. Then add the sweet potato batter into the dry ingredients and stir until combined.
6. Place Brownie batter into your prepared baking tray and bake for 25-30 minutes. Let the brownies cool completely before cutting and serving.

Optional Topping

1. drizzle with vegan chocolate and orange zest. Chocolate drizzle will add about 25 calories per serving.

13. Graham Cracker and Whipped Cream Sandwiches

Graham Cracker And Whipped Cream Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [’12’, ’12 Servings’]

These graham cracker and whipped cream sandwiches are a classic and simple dessert that combines sweet and creamy flavors. With just two ingredients and a few minutes of prep time, you can enjoy a delicious treat any time of the day.

Ingredients

• 12 chocolate graham cracker sheets
• 8 ounces whipped topping
• Sprinkles (optional)

Instructions

1. Break each graham cracker sheet into two squares.
2. Spoon about 3 tablespoons of whipped topping onto the graham crackers and use the other side to press onto the top to create the sandwich.
3. Smooth the edges with a small spoon.
4. Dip each side of the sandwich into sprinkles to fully coat.
5. Place into a dish and set in the freezer for at least 6 hours to fully freeze. Enjoy!

14. Vegan Chocolate Covered Strawberries

Easy Vegan Chocolate Covered Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’]

You can have juicy vegan chocolate covered strawberries in just 10 minutes with two ingredients. They’re so easy to make and are perfect for any occasion from a fancy date to a quick dessert!

Ingredients

• 1 cup dairy-free chocolate chips (or vegan dark chocolate bar broken into pieces)
• 16 oz fresh strawberries

Instructions

1. Wash strawberries in a colander with cold water to remove and dirt. Transfer to a paper towel or lint-free cloth to dry thoroughly. Set aside.
2. Melt the chocolate by microwave or double boiler method. For the microwave, add the chocolate to a microwave-safe bowl and microwave for 30-second increments, stirring in between until fully melted. Avoid burning the chocolate by stirring the last few lumps until smooth.
3. Prep a drying rack with parchment or wax paper below it to catch and drips. One at a time, hold the top of each strawberry and dip them into the melted chocolate. Allow excess chocolate to drip off before transferring to the drying rack. Continue with the rest of the strawberries.
4. If desired, add a chocolate drizzle. Use whatever leftover chocolate is in the bottom of the bowl and quickly drizzle it over the chocolate coating in a zigzag pattern. Allow to dry for a few minutes before serving.

15. Banana Chocolate Popsicles

Banana Chocolate Popsicles Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT310M · Yield: [‘5’]

These banana chocolate popsicles are an easy, refreshing, and delicious summer dessert. They’re a tasty way to use up ripe bananas during the warmer months.

Ingredients

• 3 large ripe bananas
• 3 tablespoons cocoa powder
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

Instructions

1. Add the bananas to a large mixing bowl, then use a potato masher or fork to mash them well.
2. Add the cocoa powder, pure maple syrup, vanilla extract, and salt.
3. Use a whisk to mix well.
4. Transfer that mixture to a popsicle mold (this recipe makes 5 popsicles, but you can scale it up or down as needed).
5. Freeze for at least 5 hours or until solid.

16. Red, White, and Blueberry Parfait with Meringue Stars

Red White and Blueberry Parfait with Meringue Stars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT45M · Total: PT120M · Yield: [‘8’]

Meringue stars with strawberries, blueberries & whipped cream make this Red White and Blueberry Parfait with Meringue Stars a perfect July 4 dessert!

Ingredients

• 2 egg whites
• 1/8 teaspoon cream of tartar (optional)
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla
• 1 pint blueberries
• 1 pint strawberries (cut into bite-sized pieces)
• 2-3 cups whipped cream (homemade or spray can)

Instructions

1. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.
2. Beat the egg whites and cream of tartar on high speed until soft peaks form. Add the vanilla, then gradually add the sugar and beat on high speed until the egg whites form very stiff peaks.
3. With a large star-shaped pastry tip, pipe meringue stars onto the parchment.
4. Bake for 45 minutes, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit while the oven cools another 45 minutes if possible. Remove meringues and allow to cool completely.
5. To assemble parfaits, put a dollap of whipped cream into a brandy glass or other serving container. Top with blueberries, sliced strawberries and 2-3 meringue stars. Add another dollap of whipped cream, then more berries and stars.
6. Serve immediately.

17. Air Fryer Dehydrated Strawberries

Air Fryer Dehydrated Strawberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Yield: [‘6’, ‘6 servings’]

This recipe will teach you to make sweet, crisp strawberries in the air fryer that are great for everything from granola to ice cream to snacking! This recipe also provides directions for the oven and dehydrator.

Ingredients

• 1 pound fresh strawberries

Instructions Air Fryer

1. Wash and dry strawberries. Slice the strawberries into even slices between ¼- to ⅛-inch thick and dispose of the green leaves and stem.
2. Preheat air fryer to 180 degrees F. If your air fryer only goes down to 200 degrees, preheat to 200.
3. Remove the basket from the air fryer. Add a piece of parchment paper cut to fit the base.
4. Add the strawberry slices in an even single layer and air fry for 1 hour (45 minutes if your air fryer is at 200 degrees). Flip halfway through.
5. When the strawberries are fully dried, remove from the air fryer basket and serve or store for later use.

Oven

1. Preheat your oven to 200 degrees Fahrenheit.
2. Slice the strawberries into ¼- to ⅛-inch thick slices and place them in an even layer on a baking sheet lined with parchment paper.
3. Place the baking sheet in the oven and cook until the strawberries are fully dried, flipping occasionally, about 2 hours.

Dehydrator

1. Place ¼-inch thick sliced strawberries on the trays of your dehydrator in an even layer without the berries touching. Close the dehydrator doors.
2. Dehydrate the strawberries at 135 degrees Fahrenheit for about 8 hours, or until fully dried.

18. Melon Ball Lemon Lime Fruit Salad

Melon Ball Lemon Lime Fruit Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cantaloupe melon balls
• 2 cups honeydew melon balls
• 2 cups watermelon melon balls
• 1 tablespoon lime zest
• 3 tablespoons fresh lime juice
• 1 tablespoon honey
• Pinch of sea salt
• Mint leaves for garnish (optional)

Instructions

1. 1. In a large bowl, combine the cantaloupe, honeydew, and watermelon balls.
2. 2. In a small bowl, whisk together lime juice, lime zest, honey, and a pinch of salt.
3. 3. Pour the dressing over the fruit and toss gently until evenly coated.
4. 4. Chill for 15–20 minutes to let flavors meld.
5. 5. Garnish with torn mint leaves and serve.

19. Individual Mixed Berry Crisp

Individual Mixed Berry Crisp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 mini crisps’]

Individual Mixed Berry Crisp loaded with fresh cherries, blackberries and blueberries. A super easy and healthy dessert!

Ingredients

• 1 tablespoon all purpose flour
• 1/8 cup hazelnut meal / flour
• 1/4 cup old fashioned oats
• 1 tablespoon brown sugar
• 2 tablespoons unsalted butter (chilled)
• 2 teaspoons lemon juice
• 2 cups mixed berries (I used fresh cherries, blackberries and blueberries)
• whipped cream or ice cream for serving (if desired)

Instructions

1. Preheat oven to 350 degrees. Combine both flour, oats, brown sugar and butter to a food processor. Process until the mixture is crumbly.
2. Add lemon juice and berries to a medium bowl and toss to combine.
3. Divide the berries between four ramekins. Top with the crumble mixture.
4. Bake for 30 minutes or until the tops are golden brown and the berries are soft and bubbly.
5. Serve immediately with whipped cream or ice cream, if desired.

20. Lemon Popsicles

Lemon Popsicles Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12M · Total: PT312M · Yield: [‘6’]

These homemade lemon popsicles have just the right balance of sweet and tart flavors. They’re an easy, budget-friendly, summertime frozen treat that also happens to be vegan, paleo, and refined sugar free.

Ingredients

• 1 1/2 cups cold water
• 1/2 cup fresh squeezed lemon juice
• 1/4 cup maple syrup
• 1 teaspoon lemon zest

Instructions

1. Add the water, fresh squeezed lemon juice, maple syrup, and lemon zest to a pitcher.
2. Mix well.
3. Pour the mixture into a popsicle mold, divided evenly into six portions, then add the popsicle sticks.
4. Freeze for at least five hours or until completely solid before serving.

21. Strawberry Mousse

Fresh Strawberry Mousse Parfait is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT80M · Yield: [‘6’]

Fresh strawberry mousse is an easy parfait dessert. It’s light and healthy with mounds of yummy berry whipped cream and puree layer making for a great no-bake recipe.

Ingredients

• 2 C fresh strawberries (stems removed and cut in chunks)
• 1/2 tsp lemon juice
• 1/4 c granulated sugar
• 1 C heavy whipping cream
• 2 TB powdered sugar
• 1 tsp vanilla extract

Instructions

1. Place a metal mixing bowl and the beaters in the freezer. Make sure they chill for 30-60 minutes before whipping the cream. Add the cream container to the freezer in the last 5 minutes of this process so the cream is very cold also.
2. Place the strawberries, lemon juice, and the 1/4 C sugar in a blender. Blend for a minute on high until combined and a thick puree results. Set aside.
3. Once everything is chilled for the whipped cream, add the cold cream, powdered sugar, and vanilla to the cold mixing bowl. Using an electric hand-mixer, beat on low for about a minute and then progressively add more speed until you are at a medium-high speed and nothing is splattering out.  It takes about 5 minutes total to get the cream whipped into soft peaks as seen above in the photos.
4. Next you will add 3/4 of the strawberry puree into the whipped cream. Reserve the other 1/4 to use as a pretty layer inside the dessert cups as you get these ready. Now fold the puree gently into the whipped cream until it is all combined evenly. .
5. Using 6 small glass dessert cups or glasses, gently scoop the strawberry cream mousse into each glass and fill about 1/3 of the way up.  Next add some of the puree a little at a time so each glass has an equal amount.   Now top each with the remaining mousse so there are 3 layers to your pretty dessert.
6. Chill for one hour in the refrigerator before eating. Enjoy!
7. This are best made the day of but can be made a day ahead of time and kept in the refrigerator to enjoy later.

22. Frozen Chocolate Covered Raspberries

Frozen Chocolate Covered Raspberries is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Keep Frozen Chocolate Covered Raspberries in your freezer and you’re minutes away from a healthy, low-carb, keto-friendly dessert or snack.

Ingredients

• 6 ounces fresh raspberries (to yield about 30 firm berries)
• 1/2 cup sugar-free dark chocolate baking chips (or 80 grams of chocolate)
• 2 teaspoons avocado oil or coconut oil

Instructions

1. Gently rinse raspberries, pat away water, and let them thoroughly dry. Spread them out on a dishcloth and allow them to air dry while you get everything else together. Remove berries that aren’t firm for another use. There are about 37 berries in a 6-ounce container.
2. Place chocolate chips in a microwave-safe bowl along with the cooking oil. Cook on high for 30 seconds and then stir. Heat and stir at 30-second intervals or until chocolate easily spoons from the bowl. It generally takes about 1 minute, but the timing will vary depending upon the wattage of the microwave.
3. Line a baking sheet with wax or parchment paper. To dip each raspberry, hold it open-side up between your fingers and submerge it ⅔ of the way into the chocolate. (see picture in technique section.) Allow excess chocolate to drip off. Turn the raspberry over and place it on a baking sheet lined with parchment paper.
4. Place the baking sheet in the freezer for about 10 minutes. It doesn’t take long for the chocolate to set, especially if the coating is not too thick. Once it has set, it’s ready to be served or moved to a permanent storage container.
5. When you’re ready to enjoy a frozen chocolate covered raspberry, allow it defrost for 10-15 minutes first.

23. Summer Fruit Jelly

Summer Fruit Jelly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT135M · Yield: [‘6’]

This summer fruit jelly is a deliciously light and refreshing summer dessert. It’s a healthy sugar-free jelly, packed with colourful, healthy summer fruits and berries.

Ingredients

• 500 ml summer berry smoothie
• 500 g mixed summer fruits (see notes above)
• 12 g gelatine powder (see notes above)

Instructions

1. If you are using a loaf tin or similar, line the tin with cling film. If you are planning to serve individual jellies in little jars, there’s no prep required.
2. Measure out 100 ml of smoothie and place in a pan. Sprinkle the gelatine powder over the cold smoothie, and heat gently whilst stirring until dissolved. Do not allow the liquid to boil. (See notes above if you are using gelatine leaves)
3. Add the remainder of the smoothie and fruit. Pour into your lined loaf tin or jars, making sure the fruit is evenly distributed.
4. Chill in the fridge until set (approx 2 hours if you are using frozen fruit, or 4 hours plus for fresh fruit).
5. If you have set your jelly in a loaf tin, tip carefully onto a serving plate and remove the cling film. If the jelly has stuck to the tin, dip in hot water briefly.

24. Chocolate Greek Yogurt Fruit Dip Meal Prep

Healthy Chocolate Greek Yogurt Fruit Dip Meal Prep is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT0H · Total: PT10M · Yield: 3

Ingredients

• 3/4 Cup Greek Yogurt
• 1 Tablespoon Cocoa Powder
• 1 1/2 Tablespoons Honey
• 1 Cup Strawberries
• 3/4 Cup Raspberries

Instructions

1. Add the Greek yogurt, cacao powder, and honey to a medium bowl and mix thoroughly. Distribute the chocolate Greek yogurt dip among three small containers (I use these).
2. Distribute your fruit evenly among three meal prep containers and add a container of the Greek yogurt dip to each. Seal and store in the fridge until you’re ready to consume them.

25. Strawberry Popsicles

Strawberry Popsicles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups fresh strawberries, hulled and halved
• 1/3 cup granulated sugar
• 1 cup cold water
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract

Instructions

1. 1. In a blender or food processor, blend strawberries, sugar, water, lemon juice, and vanilla until smooth.
2. 2. Pour the mixture into four popsicle molds, leaving about 1/2 inch at the top for expansion.
3. 3. Insert sticks and freeze for at least 6 hours, or until solid.
4. 4. If needed, unmold under warm water and enjoy.

26. 4-Ingredient Cookies

4 Ingredient Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [’15’]

These 4 ingredient cookies may be super simple and filled with minimal ingredients, but they are absolutely delicious! They make the perfect afternoon snack and/or healthy dessert. Not to mention they take just 5 minutes to whip up and ingredients you probably already have on hand.

Ingredients

• 1 medium ripe banana
• 1/4 cup creamy peanut butter
• 1 cup rolled oats
• 1/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F and line a baking pan with a sheet of parchment paper or a silicone mat.
2. In a large bowl, add the banana. Mash with a fork or potato masher until thoroughly combined and no large chunks remain.
3. To the mashed banana, add the peanut butter. Mix together until combined.
4. Next, add the rolled oats to the banana and peanut butter and fold together with a spatula until combined. Toss and fold in the chocolate chips.
5. Use a cookie scoop or spoon to place 1-2 tablespoon size balls of dough on the baking tray. Flatten down with the spatula to create a flat circle.
6. Bake for 10-12 minutes or until the edges start to get golden brown.
7. Remove and let cool on a wire rack for 5-10 minutes.

27. Chocolate Peanut Butter Stuffed Dates

Chocolate Peanut Butter Stuffed Dates is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [’12’, ’12 small dates’]

These chocolate peanut butter stuffed dates are the perfect healthy snack! These come together in minutes for a quick treat yet are impressive enough to serve as a party appetizer or dessert. They also freeze well for a tasty cold treat! You can’t go wrong with these dates with peanut butter and chocolate!

Ingredients

• 12 small dates (or six large ones)
• 1/4 cup all-natural peanut butter (*)
• 1/2 cup Dairy Free Chocolate Chips

Instructions

1. Start by slicing the dates open lengthwise, careful not to slice all the way through. Remove the pit if they came whole.
2. Put a teaspoon of peanut butter or preferred nut butter into each date. Place on a plate and pop into the freezer for 10 minutes to firm up.
3. Meanwhile, add the dairy-free chocolate chips to a microwaveable bowl and microwave for 30-second intervals, stirring in between until it is almost completely melted, then stir to smooth out the last remaining clumps. This ensures you don’t overcook and burn the chocolate.
4. Once the peanut butter dates have set up, remove them from the freezer and dip them into the melted chocolate one at a time. Use a fork to scoop them out of the chocolate and place back on the plate. For less mess, line the plate with wax or parchment paper if desired.Optionally, you can drizzle the dates with additional melted chocolate.
5. Place them back in the freezer for 10-15 minutes to allow the chocolate to harden.

28. Chewy Gluten-Free Lemon Cookies

Dairy And Gluten-Free Lemon Coconut Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT16M · Total: PT35M · Yield: [’13’]

Sweet but with a refreshing burst of flavor these lemon coconut cookies come out thin and chewy making them the perfect dessert for anyone who loves lemon!

Ingredients

• ¾ cup Gluten-free 1:1 baking flour
• 1/8 cup vegan unsalted butter (measured solid)
• 3 tablespoons shredded coconut (unsweeted)
• 1/3 cup cane sugar
• ¼ cup fresh lemon juice (roughly 1.5 lemons)
• 2 egg yolks
• ½ teaspoons baking soda
• ¼ generous tsp lemon zest (plus more for topping if you wish)
• 2 tablespoons almond milk

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Melt the butter and separate the eggs from the yolks.
3. In a large mixing bowl combine the butter, lemon juice, milk, and egg yolks. Whisk gently.
4. Add in the remaining ingredients and stir until just mixed.
5. Use a one to one-quarter-inch trigger ice cream scoop to portion the cookie dough onto a parchment-lined prepared baking sheet. Leave lots of space because they do expand.
6. If you love lemon, sprinkle some added zest on top.
7. Bake in the oven for 16 minutes.
8. Remove from the oven and let them cool on the tray.
9. Makes 13 cookies.

29. Vegan Matcha Nicecream

Vegan Matcha Ice Cream (Nice Cream) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT130M · Yield: [‘4’]

Vegan Matcha Ice Cream is a creamy banana-based frozen treat with bright matcha green tea flavoring. This frozen vegan dessert is healthy, delicious, and easy to make. Just freeze the bananas, blend the ingredients, and enjoy!

Ingredients

• 1 tsp Matcha powder
• 2 tsp Honey (or agave)
• 4 Ripe bananas (sliced into ½-inch pieces and frozen)
• 2-4 tbsp Non-dairy milk (chilled)

Instructions

1. Peel and slice ripe bananas into ½-inch pieces. Place the banana slices on a baking sheet or plate and freeze for at least 2 hours.
2. Once the bananas are frozen, put them in a blender carafe. Add matcha powder, honey, and 2 tablespoons of dairy-free milk. Blend on high for 1-2 minutes until smooth and scrape the sides of the blender so all of the ingredients are incorporated. If the bananas get stuck in the blender add more dairy-free milk one tablespoon at a time.
3. Once the mixture is blended and smooth, the mixture will be thick and creamy. Eat immediately or put in an air tight container and store in the freezer.

30. Mango Sorbet

Mango Sorbet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups ripe mango puree (about 2–3 mangoes)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/4 cup water
• Pinch of salt

Instructions

1. 1. Combine mango puree, sugar, lemon juice, water, and salt in a blender or food processor; blend until smooth.
2. 2. If you have an ice cream maker, churn according to the manufacturer’s directions.
3. 3. If not using a machine, transfer to a shallow container and freeze, stirring every 30 minutes for 2–3 hours until smooth.
4. 4. Scoop and serve.

31. 4-Ingredient Coconut Macaroons with Chocolate

Coconut Macaroons (4 Ingredients) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’36’, ’36 macaroons’]

These Coconut Macaroons with Chocolate are coconutty, sweet, and yummy. A great little, light treat the kids will love.

Ingredients

• 2.5 cups unsweetened shredded coconut
• 4 egg whites
• 1 tbsp honey (or maple syrup)
• 3.5 oz dark chocolate bar

Instructions

1. Line a large baking sheet with parchment paper and preheat the oven to 350F.
2. Now, whisk together egg whites and honey until the froth forms.
3. Slowly add in the shredded coconut and stir until they’re fully coated with the egg white.
4. Use a 1 tbsp sized cookie scoop to form the macaroons onto the baking sheet
5. Use your fingers to nicely fix up the macaroons.
6. Bake the macaroons in the oven for 20 minutes or until golden brown.
7. While macaroons are cooling down, chop the chocolate bar.
8. Add them to a bowl and microwave for 30s intervals stirring in between until the chocolate has melted.
9. Dip each macaroon in the chocolate and place it back onto the parchment paper to cool down and harden.
10. Your macaroons are ready!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.