Delicious Desserts That Wont Pack on the Pounds by Angela Guzman l Recipes l Healthy Foods l Healthy Recipes l Wellness

Pina Colda Cupcakes

Ingredients: Cupcakes:15 oz box yellow cake mix, 20 oz can Dole crushed pineapple in it's own juice, do not drain, 2 tsp coconut extract / Frosting: 1 oz sugar-free vanilla pudding mix, 1 cup cold coconut milk, 12 oz Cool Whip Free® topping / Optional Toppings: cherries, pineapple slices, toasted coconut flakes

Directions: Preheat oven to 375 degrees. Lightly coat a muffin tin with nonstick baking spray or use cupcake liners, set aside. / Using a mixer, combine cake mix, pineapple and coconut extract until well blended. / Pour batter into muffin cups until each cup is ¾ full. / Bake for 20-25 minutes until toothpick comes out clean. / For Frosting: In a medium sized bowl, mix dry pudding mix and coconut milk until it starts to thicken. Refrigerate pudding for 20 minutes. Fold in Cool Whip Free® and stir until frosting is smooth. Keep in fridge until ready to frost. / After cupcakes have cooled, frost cupcakes and if desired, add optional toppings before serving.

Cake Batter Milkshake

Ingredients: 1 frozen, large banana, as ripe as possible, 1/2 tsp pure vanilla extract, 2 tbsp melted coconut butter (you might be able to sub unrefined, melted coconut oil but it won’t be as buttery), 1/2 to 2/3 cup milk of choice (For an extremely rich, ice-cream-like shake, try full-fat canned coconut milk. Use more or less milk, depending on desired thickness.)

Directions: Blend. If you prefer smoothies in a bowl, reduce milk or add a pinch of xantham and guar gums, just like with the Mint-Chocolate Chip Milkshake. Optional: 2-3 tsp butter-type spread (such as Earth Balance), melted, for a more cake-like flavor. (Or you can either add 1 tbsp macadamia or cashew butter, or very scant 1/8 tsp butter extract, which is oddly vegan. I emailed Wilton.) / Optional: handfuls of sprinkles

Fudge Brownies

Ingredients: 1 cup white flour or substitute with 1 cup whole wheat flour, ½ cup unsweetened cocoa powder, ½ tsp salt, ½ tsp baking soda, 1 tsp baking powder, ½ cup Stevia (or your favorite sweetener), ¼ cup brown sugar, ⅓ cup 1% milk, 1 egg, slightly beaten, 1 egg white, slightly beaten, 1 cup unsweetened applesauce and 2 Tbsp pastel M&Ms

Directions: Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with non-stick cooking spray. / In a large bowl, sift together flour, cocoa powder, salt, baking soda, and baking powder./ In a medium size bowl, beat brown sugar, Stevia, milk, egg, egg white and applesauce with a spoon until well mixed. / Stir wet mixture into dry mixture until blended. / Spread mixture evenly into pan. Carefully top mixture with M&Ms before placing in oven. / Bake for 23-25 minutes until edges are brown and toothpick inserted in the center comes out clean.

Quick Pumpkin Spice Cake

Ingredients: 3 eggs, lightly beaten, 1 can (15 ounces) solid pack pumpkin and 1 package (18.25 ounces) spice cake mix / Glaze: 1 cup powdered sugar, 3-4 teaspoons milk
1 orange and 12 pecan halves (optional)

Directions: Brush a pan with vegetable oil using pastry brush. In a bowl combine eggs and pumpkin. Whisk until smooth. Add cake mix; whisk until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly. / Microwave cake on HIGH 14 minutes or until cake tester inserted near center comes out clean. Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan; invert onto serving plate. Cool at least 30 minutes. / For glaze, in a small bowl combine powdered sugar and 3-4 teaspoons milk to make a thick glaze. Zest orange using a zester. Spread glaze over top of cake. Arrange pecan halves evenly over top of cake, if desired; sprinkle with orange zest. Let stand until glaze is set before slicing.

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