4 Guilt-Free Desserts To Try Now

Let’s talk guilty pleasures, we all have them, and for many delectable desserts tops the list. I’m all for removing the guilt from this common pleasure, which is why I’ve rounded up four guilt-free desserts. Check out delicious recipes from around the web below.

Chocolate Covered Pretzels

Ingredients:

• 1/2 cup of sugar-free instant chocolate pudding
• 20-30 pretzels

Directions: Follow the instant pudding instructions. Once your pudding is ready, dip the pretzels individually into the pudding. Once pretzels are covered, remove and refrigerate for an hour. Enjoy!

Chocolate Chip Cookies

Ingredients:

• 1/2 cup brown sugar
• 1/4 cup + 2 tablespoons white sugar
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 egg white
• 3 tablespoons water
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• Dash of salt
• 1/2 cup mini chocolate chips

Directions: In a bowl, beat butter, brown and white sugar until the mixture is creamy. Once you have the desired texture, add in the vanilla, egg and water. Sift your flour, baking soda, and salt together. Next, stir into the creamy mixture. Finally, add in your chocolate chips. Cover and chill your dough for a minimum of 24 hours. Once you’re ready to bake, preheat your oven to 350 degrees F. Line a baking pan with parchment paper. Begin to roll dough into small balls, placing each one inch away from one another. Bake for about 11 minutes, or until cookies are slightly browned. Leave out to cool and indulge!

Fresh Grape and Champagne Sorbet

Ingredients:

• 4 cups seedless red grapes
• 3/4 cup of champagne
• 1/4 cup of water
• 1/2 cup sugar
• 1/4 cup frozen grape juice concentrate, thawed
• Few pinches of ground cinnamon

Directions: Puree grapes in a blender. Combine your champagne, sugar, juice concentrate, water, and cinnamon in bowl; add pureed grapes. Stir until sugar dissolves. Process mixture in ice cream maker and transfer to container. Cover and freeze a minimum of four hours. Once frozen, enjoy the frosty treat!

Red Velvet Cupcakes

Ingredients:

• 8 fl oz of rice milk
• 1 tsp vinegar cider
• 1 ¼ cup wheat flower
• 1 cup of sugar
• 2 tbsp dry cocoa powder, unsweetened
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp of salt
• 1/3 cup of canola oil
• 2 tsp vanilla extract
• 1/4 tsp almond extract

Directions:

Preheat oven to 350 degrees Fahrenheit. Whisk together your rice milk and vinegar cider and set aside. In a large bowl, sift your flour, sugar, cocoa, baking powder, baking soda, and salt, and mix. Add oil, red food coloring, vanilla extract and almond extract to the rice milk and vinegar mixture. Whisk well to combine. Continue to whisk and mix until large lumps disappear. Be careful not to over mix as cupcakes can turn out gummy. Add cupcake liners to muffin pan, fill mix to about three-quarters full. Place in oven and bake 18-20 minutes, or do the toothpick test. Once ready, cool your cupcakes and enjoy.

What are your favorite guilt-free desserts?

Red Velvet Photo