Kendall Reagan Nutrition Center Sweet Treats Satisfy your sweet tooth with our favorite dessert recipes.

These are fantastic for a sweet tooth – not too sweet and full of fiber and antioxidants.

Serving Size: 2 clusters  Yield: 12 large clusters

Ingredients:

• 1 cup toasted almonds, coarsely chopped
• 1/2 cup dried cherries, coarsely chopped
• 1/2 cup cereal
• 2/3 cup dark chocolate, finely chopped or chocolate chips

Directions:

1. Line a baking sheet with waxed paper.
2. Mix together the almonds, cherries, and fiber twig cereal.
3. Melt the chocolate in the microwave for 30 seconds; stir and return to microwave for addition 15 second intervals as needed.
4. Combine the fruit-nut mixture and the chocolate. Spoon out heaping tablespoon-sized clusters onto the baking sheet.
5. Set the clusters by refrigerating for 15 minutes. Store and serve at room temperature.

Tips:

• To toast your own nuts, you can either place the nuts on a baking sheet and place in an ovan at 350º F for 10 minutes. Or toss in a skillet on low heat for 10 minutes.
• If you don’t have dried cherries, you can substitute dried cranberries

Nutrition Information / Amount per serving: Calories 246, Protein 5.6 g, Total fat 14.7 g, Total Carbohydrates 29.1 g, Saturated fat 4.6 g, Dietary Fiber 4.7 g, Cholesterol 0.0 mg, Sodium 16.7 mg

Using less than 10 ingredients, this is a quick and easy ice cream recipe that you can make in only 5 minutes!  Make this your own by adding different frozen fruits or milk of your choice!

This recipe has a video! Watch the Cherry Banana Ice Cream video

Serving Size: 1 cup        Yield: 5 cups

Ingredients:

• ½ cup coconut cream
• juice from ½ a large orange
• 3 pitted medjool dates
• 1 tablespoon vanilla extract
• 2 cups frozen cherries
• 2 frozen bananas, diced
• ½ cup coconut or almond milk

Directions:

1. Blend coconut cream, orange juice, dates, and vanilla in a blender.
2. Add in the cherries and diced bananas.
3. Blend everything together at a high power on the blender.  You may have to mix in some of the frozen pieces between blending to get the whole mixture smooth.
4. Add milk until you have reached the desired consistency.
5. Let firm in freezer for 30-60 minutes before serving. Enjoy!

Nutrition Information / Amount per serving: Calories 233, Protein 2 g, Total fat 5.6 g, Total Carbohydrates 46 g, Saturated fat 4.5 g, Dietary Fiber 3.5 g, Cholesterol 0 mg, Sugar 37.5 g, Sodium 30 mg, Added Sugar 0 g

White beans add protein and fiber while dark chocolate and cranberries add antioxidants to give this common fall favorite a nutritious boost!

This recipe has a video! Watch the White Bean Chocolate Chip Cookies video

Serving Size: 1 cookie    Yield: 36 servings

Ingredients:

• 1 1/2 cups old-fashioned oats
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 can (15.5 oz) great northern, cannellini or any white beans (no salt added), drained and rinsed
• ¼ cup unsweetened applesauce
• 3 tablespoon unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 2 large eggs
• 1 ½ teaspoon pure vanilla extract
• 1 cup dark chocolate chips
• 3/4 cup dried cranberries

Directions:

1. Heat the oven to 350°F and spray 2 baking sheets with cooking spray
2. Mix oats, flour, baking powder, baking soda, and salt in medium bowl
3. Puree beans with applesauce until smooth
4. Mix bean puree, butter, sugar, eggs, and vanilla in another bowl
5. Beat oat and flour mixture into bean mixture
6. Stir in dark chocolate chips and dried cranberries
7. Drop one heaping tablespoon of batter per cookie onto the baking sheets
8. Bake 15-17 minutes until edges are golden and centers are firm

Try using reduced- or no-sugar added dried cranberries!

Nutrition Information / Amount per serving: Calories 121, Protein 2.5 g, Total fat 3 g, Total Carbohydrates 21 g, Saturated fat 1.5 g, Dietary Fiber 1.5 g, Cholesterol 12 mg, Sugar 10 g, Sodium 51 mg, Added Sugar 6 g

Avocado and coconut milk add depths of flavor to this decadent chocolate mousse!

This recipe has a video! Watch the Mexican Chocolate Avocado Mousse video

Serving Size: 1/2 cup    Yield: 4 servings

Ingredients:

• 2 ripe avocados, pitted and peeled
• 1/2 cup lite coconut milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsweetened cocoa powder
• 1/4 cup agave nectar
• 1 pinch cayenne pepper, optional

Directions:

1. Combine all ingredients in food processor or blender and process until completely smooth.
2. Spoon into serving dishes and chill to set.
3. Enjoy plain or garnish with fresh berries or toppings of your choice!

Nutrition Information / Amount per serving: Calories 220, Protein 4 g, Total fat 13.5 g, Total Carbohydrates 27 g, Saturated fat 3.5 g, Dietary Fiber 8 g, Cholesterol 0 mg, Sodium 14 mg, Sugars 15 g, Added Sugars 14 g

Craving something sweet? This cookie bar will provide fiber and nutrients by using whole grains and applesauce while satisfying your sweet tooth.

Serving Size: 1 item (126g)  Yield: 18 servings

Ingredients:

• 2 1/2 cups old fashioned oats
• 1 cup all-purpose flour
• 1 cup white whole wheat flour
• 2/3 cup brown sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 2 eggs
• 1 tablespoon vanilla
• 8 ounces dark chocolate, chopped into chunks (about 1 1/2 cups), divided
• Cooking spray

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 9×13 inch baking dish with oil, or line with foil or parchment paper.
3. In a large mixing bowl, add the old-fashioned oats, both types of flour, brown sugar, baking soda, and salt. Stir to combine.
4. In a medium bowl, beat canola oil, applesauce, eggs, and vanilla until combined. Add wet ingredients to dry and stir to combine.
5. Fold in 1 cup of the dark chocolate chunks to distribute evenly.
6. Pour half the batter out into prepared pan, pushing the dough into pan. Sprinkle the remaining dark chocolate chunks on top, then pour the remaining half of the dough over the chunks. If desired, add more chocolate to the top.
7. Bake for about 20-25 minutes, being careful to not over bake. Allow bars to cool in pan for at least 30 minutes before slicing and serving.

Nutrition Information / Amount per serving: Calories 246, Protein 4.5 g, Total fat 12.5 g, Total Carbohydrates 29.0 g, Saturated fat 3.6 g, Dietary Fiber 3.0 g, Cholesterol 21.0 mg, Sodium 113.5 mg

A great substitute for whipped cream or ice cream!

Serving Size: 1 Tbsp  Yield: 10 servings

Ingredients:

• 1 14 oz. can coconut milk (not light)
• 2 tablespoons agave nectar
• 2 teaspoons vanilla
• Pinch sea salt

Directions:

1. Shake can of coconut milk well, remove lid, and place in freezer for 20 minutes.
2. Pour coconut milk into bowl for mixer, food processor, or high-powered blender and blend at high speed for 4 to 5 minutes.
3. Add remaining ingredients and continue blending until well combined and mixture forms stiff peaks.
4. Serve over apple crisp or in-place of whipped cream or ice cream.
   Recipe tip: put your mixing bowl in the freezer for about 20 minutes, a cold bowl allows stiff peaks to form faster!

Nutrition Information / Amount per serving: Calories 74, Protein 0.5 g, Total fat 5.5 g, Total Carbohydrates 4.3 g, Saturated fat 4.9 g, Dietary Fiber 0 g, Cholesterol 0.0 mg ,Sodium 12.3 mg

May be eaten as a breakfast treat or a dessert!

Serving Size: 1 item (29g)  Yield: 24 servings

Ingredients:

• 1- 1/3 cups whole wheat pastry flour
• 1/4 cup sugar
• 1 teaspoon grated lemon peel
• 1/2 cup cold butter, cubed
• 1 eggs, lightly beaten
• 1 tablespoon oil

Filling:

• 1/2 cup almond paste
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract or liqueur
• 2 eggs
• 1/3 cup sliced almonds

Directions:

1. In a small bowl, combine the flour, sugar, and lemon peel; cut in butter until crumbly. Add egg and oil, toss with a fork until dough forms a ball. Cover with plastic wrap and refrigerate for 1 hour.
2. Place almond paste in a food processor, cover and process until crumbly. Add the sugar, extracts, and eggs; cover and process until smooth.
3. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut into twenty four 2-1/2-in. circles; press dough into miniature muffin cups coated with cooking spray (can also use a mini tart pan and tart shaper instead). Bake at 350° for 5 minutes.
4. Spoon 1 teaspoon filling into each shell; sprinkle with a few almonds. Bake 10 minutes longer or until filling is set and pastry is lightly browned. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Information / Amount per serving: Calories 117, Protein 2.4 g, Total fat 7.1 g, Total Carbohydrates 11.8 g, Saturated fat 2.9 g, Dietary Fiber 1.1 g, Cholesterol 33.4 mg, Sodium 10.0 mg

You can wow any crowd with these delectable, little treats! Add cocoa to make it a dreamy, chocolatey mousse!

Serving Size: 1 item (86g)  Yield: 12 servings

Ingredients:

• 1 cup graham cracker crumbs (gluten free if needed)
• 3 tablespoons butter, melted
• 1 tablespoon granulated sugar
• ¼ cup lime juice (1-2 limes)
• ¼ cup lemon juice (1 large lemon)
• 2.5 teaspoons unflavored gelatin
• 2 medium (1 cup) very ripe Hass avocados, mashed
• 14-oz sweetened condensed milk
• ½ cup heavy cream
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla extract

Directions:

Mini Pies:

• Preheat oven to 350 °F.
• Stir together graham cracker crumbs, melted butter and sugar. Press mixture into the bottom of 12 paper-lined muffin cups with the back of a spoon.
• Bake 6-7 minutes until golden then chill in refrigerator.
• Mix together lime juice, lemon juice and gelatin and let sit until softened, about 5 minutes.
• In food processor (or large bowl), mix mashed avocados, sweetened condensed milk and gelatin mixture until well incorporated and free of lumps.
• Pour mixture evenly into graham cracker crusts. Refrigerate until the filing is set, about 2 hours.

Whipped Cream:

• Whip heavy cream until soft peaks form.
• Add vanilla and powdered sugar and continue beating until stiff peaks form.
• Top mini pies with whipped cream.

Nutrition Information / Amount per serving: Calories 241, Protein 4.2 g, Total fat13.1 g, Total Carbohydrates 28.4 g, Saturated fat6.5 g, Dietary Fiber1.5 g, Cholesterol 32.6 mg, Sodium81.3 mg

Enjoy the deep dark chocolate taste with the right amount of sweetness in a delicious cupcake.

Serving Size: 1 cupcake

Yield: 8 Cupcakes

Ingredients:

For Cupcake-

• 6 tablespoons all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon salt
• 1 large egg
• ½ cup brown sugar
• ¼ cup granulated sugar
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• ¼ cup buttermilk

For Frosting-

• 1/3 cup unsalted butter, room temperature
• 3 ounces fat free cream cheese
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup powdered sugar
• Green & yellow food dye (optional)

Directions:

Cupcake-

1. Preheat oven to 350°F and line an 8-cup muffin pan with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together egg, both sugars, oil, and vanilla.
4. Pour half of the wet ingredients into dry ingredients. Add half of the buttermilk and gently whisk for a few seconds.
5. Stir in the remaining wet ingredients and buttermilk until combined, do not overmix.
6. Pour batter into liners and fill only halfway. Cupcakes will rise while baking.
7. Bake for 18 – 20 minutes, or until toothpick comes out clean. Remove from oven and allow to completely cool down before frosting.

Frosting-

1. While cupcakes are baking, whisk together the butter, cream cheese, and vanilla extract until thoroughly combined. Stir in salt and powdered sugar.
2. Divide into two bowls and mix in green food coloring to one bowl and yellow to the other. Store in fridge until cupcakes are cooled.
3. Pour batter into piping bags or Ziploc bags with the corner cut off. Pipe green frosting onto half of the cupcakes and yellow onto the other half.

Nutrition Information / Amount per serving:

Calories 275 kcal, Protein 4 g, Total fat 14 g, Total Carbohydrates 35 g, Saturated fat 6 g, Dietary Fiber 1 g, Cholesterol 45 mg, Sodium 234 mg, Sugars 28 g, Added Sugars 27 g

Chocolate Peanut Butter Pie is a quick and easy dessert that is decadent and sure to be a crowd pleaser.

Serving Size: 1/3 mini pie

Yield: 6 servings

Ingredients:

Graham Cracker Crust:

• 5 graham crackers
• 2 tablespoons vegan buttery spread

Chocolate Peanut Butter Filling:

• 1/2 cup chocolate chips, melted
• 8 ounces silken tofu
• 1/4 cup smooth peanut butter
• 2 tablespoons unsweetened almond milk

Directions:

1. To make the graham cracker crust, first soften the butter by microwaving it for 10 seconds.
2. Add the graham crackers to the blender and blend into fine crumbs. Add the Earth Balance spread and blend until the ingredients are combined into a sticky crumble.
3. Firmly press the crust mixture along the bottom and up the sides of 2 mini pie tins, set aside.
4. To make the filling, add the silken tofu, melted chocolate chips, peanut butter, and almond milk to the blender in that order. Blend until very smooth.
5. Pour into the premade pie crust.
6. Refrigerate for at least one hour, or until firm.

Nutrition Information / Amount per serving: Calories 246,  Protein 5.5 g, Total fat 15 g, Total Carbohydrates 24 g, Saturated fat 5 g, Dietary Fiber 2.5 g, Cholesterol 0 mg, Sodium 172 mg, Sugar 12.5 g, Added Sugar 12.5 g

Bring a classic campfire treat home. Banana Boats are the perfect way to indulge your sweet tooth with warm bananas covered in gooey marshmallow and chocolate deliciousness!

Serving Size: 1 banana boat

Yield: 4 servings

Ingredients:

• 4 ripe bananas
• 4 tablespoons of mini marshmallows
• 4 tablespoons of chocolate chips
• 4 tablespoons of peanut butter chocolate chips
• 4 tablespoons of chopped walnuts
• Optional toppings: Dried fruit, hemp seeds, chia seeds, crushed graham crackers, pecans, almonds

Directions:

1. Preheat oven to 350°F.
2. Cut 4 sheets of aluminum foil.
3. With a sharp knife cut lengthwise along the curve of the banana, being sure not to cut all the way through.
4. Open the slit in the banana and place 1 Tablespoon of each topping (marshmallows, chocolate chips, and chopped walnuts) in the pocket.
5. Close the banana up as much as possible. Loosely wrap foil around the banana, covering the whole banana.
6. Place bananas wrapped in foil on baking sheet. Bake in oven for 10-15 minutes until the chocolate has melted and marshmallows are gooey.

Out camping?

Wrap up these banana boats in foil and warm in or over the fire. Once the chocolate and marshmallows are warm and gooey these boats are ready – eat up and enjoy!

Nutrition Information / Amount per serving: Calories 299, Protein 6.1 g, Total fat 12.9 g, Total Carbohydrates 45.1 g, Saturated fat 6.1 g, Dietary Fiber 5.2 g, Cholesterol 0 mg,  Sodium 35.2 mg

Juicy, ripe peaches frozen and blended with yogurt make for a perfect treat to cool you down on a hot summer day!

Serving Size: ¾ cup

Yield: 4 servings

Ingredients:

• 3 1/2 cups frozen peaches
• 1/2 cup granulated sugar
• 1/2 cup plain, non-fat yogurt
• 1 Tablespoon lemon juice

Directions:

1. Combine peaches and sugar in a food processor.
2. Pulse until coarsely chopped.
3. Combine yogurt and lemon juice in a measuring cup.
4. With food processor on, gradually pour the mixture through the feed tube.
5. Process until smooth and creamy, scraping down the sides once or twice.
6. Serve immediately.

Nutrition Information / Amount per serving: Calories 160, Protein 2 g, Total fat 1 g, Total Carbohydrates 40 g, Saturated fat 0 g, Dietary Fiber 2 g, Cholesterol 1 mg, Sodium 24 mg, Sugars 38 g, Added Sugar 25 g

This fruit-based treat offers less added sugar than the classic peanut butter cups.

Serving Size: 2 mini cups

Yield: 12 mini cups

Ingredients:

• ½ cup peanuts or ¼ cup peanut butter
• 2 Medjool dates
• 1 cup chocolate chips

Dress up your peanut butter cups with fun toppings. Try toasted coconut, crushed almonds or flaky sea salt!

Directions:

1. Place 12 liners in a mini muffin tin.
2. In a food processor, grind peanuts until they are a creamy consistency. Remove from bowl and set aside.
3. Place pitted dates in food processor and grind until they are the consistency of sand.
4. Add peanuts back to the food processor and process until combined with dates.
5. Place chocolate chips in a microwave-safe bowl and microwave on high for 30 second increments, stirring after each 30 seconds, until melted. This should take approximately two minutes depending on your microwave.
6. Spoon approximately 1 teaspoon of melted chocolate into bottom of each liner, making sure the entire bottom is covered.
7. Using your fingers, form small, flat patties using one teaspoon of the peanut mixture. Gently set patty on top of chocolate.
8. Cover each cup with remaining chocolate so none of the peanut mixture is visible.
9. Place muffin tin in freezer until chocolate is hard.
10. Store cups in refrigerator.

Nutrition Information / Amount per serving:

Calories 115, Protein 2 g, Total fat 7 g, Total Carbohydrates 13 g, Saturated fat 3 g, Dietary Fiber 2 g, Cholesterol 0 mg, Sodium 3 mg, Sugar 17 g, Added Sugar 10 g