Dessert Recipes

Dark Chocolate & Cherry Cookies

  • 1/2 cup butter
  • 3 egg whites
  • 1 tsp. vanilla extract
  • 1 cup dark brown sugar
  • 1 tsp. ground cinnamon
  • 1 cup whole wheat pastry flour
  • 1 cup oat bran
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tbsp. ground flaxseeds
  • 1 cup dark semi-sweet chocolate chips
  • 1 cup dried sweet cherries, roughly chopped (or use dried cranberries)

Preheat oven to 350˚F. Place the Cookie Paddle in the 40 oz. Processing Bowl and add the butter, egg whites and vanilla. Pulse until creamy. Add the sugar, cinnamon, flour, oat bran, baking soda, salt, and flaxseeds and pulse until just combined. Transfer to a mixing bowl and add the chocolate chips and cherries by hand. Cover and chill for 10 minutes. Drop the dough by tablespoons onto nonstick cookie sheets, leaving an inch between each cookie. Bake until golden, about 10 minutes. Makes 3 dozen.

CAL 200, FAT 6G, SAT FAT 3G, CHOL 7MG, SODIUM 137MG, CARBS 38G, PROTEIN 4G, FIBER 3G, CALCIUM 38MG, POTASSIUM 82MG

Print Recipe
  • Anti-inflammatory
  • Immune Booster
  • Mental boost
  • Relaxation
  • Anti-aging Skin, Hair & Eye Health
  • Detoxify & Manage Weight
  • Digestion
  • Energy Boost

Raisin Molasses Muffins

  • 1 cup whole wheat flour
  • 1 1/2 cups wheat bran
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking soda
  • 2 large eggs
  • 1 1/2 cups low fat buttermilk
  • 3 tbsp. canola oil
  • 1 tbsp. blackstrap molasses
  • 1/2 cup dark brown sugar
  • 1/2 cup raisins

Preheat oven to 400°F. Position the Dough Blade in the 40 oz. Processing Bowl. Add the flour, bran, salt and soda and pulse 1 or 2 times. Add the eggs, buttermilk, oil, molasses and sugar and pulse again just until combined. Add the raisins by hand and spoon into prepared muffin tins. Bake for 15-20 minutes. Makes 12 muffins.

CAL 180, FAT 8G, SAT FAT 5G, CHOL 36MG, SODIUM 144MG, CARBS 27G, PROTEIN 2G, FIBER 1G, CALCIUM 47MG, POTASSIUM 119MG

Print Recipe
  • Anti-inflammatory
  • Immune Booster
  • Mental boost
  • Relaxation
  • Anti-aging Skin, Hair & Eye Health
  • Detoxify & Manage Weight
  • Digestion
  • Energy Boost

Berry Berry Crisp

  • Filling:
  • 4 cups mixed strawberries, blackberries and raspberries
  • 1/2 cup sugar
  • 2 tbsp. minute or instant tapioca
  • 1 tsp. fresh lime juice
  • Topping:
  • 1/2 cup walnuts, chopped
  • 1/2 cup butter, cut in small pieces
  • 1/2 cup unbleached, all purpose flour
  • 1/2 cup sugar
  • 1/2 tsp. baking powder
  • pinch salt

Preheat the oven to 375°F and lightly coat a 9 x 9-inch baking pan with cooking spray. Set aside. Place the mixed berries in a bowl and add the sugar, tapioca and lime juice. Toss to coat evenly. Spoon into the prepared pan. Place the walnuts, butter, flour, sugar, baking powder and salt in the 40 oz. Processing Bowl. Pulse until the walnuts are chopped and the mixture is crumbly. Scatter the topping over the fruit and bake for 35 to 40 minutes until bubbly. Serves 8 to 10.

CAL 176, FAT 7G, SAT FAT 3G, CHOL 12MG, SODIUM 58MG, CARBS 28G, PROTEIN 1G, FIBER 2G, CALCIUM 15MG, POTASSIUM 110MG

Print Recipe
  • Anti-inflammatory
  • Immune Booster
  • Mental boost
  • Relaxation
  • Anti-aging Skin, Hair & Eye Health
  • Detoxify & Manage Weight
  • Digestion
  • Energy Boost