3 healthy, winter holiday desserts
This warm, spiced pear cake is a showstopper that is as much fun to make as it is to eat!
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Ingredients
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Preparation
- Preheat oven to 350°F.
- Spray 9-inch round pan with nonstick cooking spray. Line with parchment paper.
- Combine brown sugar and margarine and spread into the prepared pan. Arrange pear slices in a single layer over the brown sugar mixture.
- In a bowl, combine flours, baking powder, cinnamon, mace, and nutmeg.
- In a mixer bowl, beat egg yolks until thick. Add sugar gradually, beating well. Add flour mixture and beat until combined. Stir in milk, lemon peel, and vanilla.
- In another bowl, beat egg whites until stiff peaks form. Fold into flour mixture. Spread over pear slices.
- Bake for 30 minutes or until toothpick inserted in center comes out clean.
- Cool and invert onto serving plate. Slice into 9 pieces.
Nutrition
(per serving)- 169 Calories
- 4g Total Fat
- 1g Saturated Fat
- 113mg Sodium
- 62mg Cholesterol
- 31g Total Carbs
- 2g Fiber
- 18g Sugars
- 4g Protein
- 106mg Potassium
Jam‑filled, almond‑kissed holiday cookies that give classic Linzer vibes without the extra sugar and additives.
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Ingredients
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Preparation
- Arrange two oven racks evenly spaced in the upper and lower third of oven. Preheat oven to 350°F. Coat two large baking sheets with nonstick cooking spray.
- Place almonds and 2 tablespoons brown sugar in a food processor. Process until the nuts are finely ground, about 40 seconds. Add flour, baking powder, and salt and pulse to combine.
- Beat butter in a mixing bowl with an electric mixer until smooth. Add the remaining ½ cup brown sugar and beat until combined.
- Scrape sides, add egg, vanilla, and almond extract and beat until completely incorporated. Add flour mixture and mix until dough forms.
- Roll dough into 24 balls. Roll balls in turbinado sugar and place on the prepared baking sheets, spacing evenly. Press gently down in the center with thumb or finger to create a slight indent.
- Whisk jam in a medium bowl until smooth. Using a teaspoon, fill indents with jam.
- Bake for 12-13 minutes, or until the cookies are just lightly golden.
Nutrition
(per serving)- 97 Calories
- 5g Total Fat
- 1g Saturated Fat
- 83mg Sodium
- 13mg Cholesterol
- 14g Total Carbs
- 1g Fiber
- 7g Sugars
- 2g Protein
- 21mg Potassium
This creamy coconut custard has a cloud-like meringue top that is full of cheer and bliss.
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Ingredients
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Preparation
- Preheat oven to 350°F.
- Combine wafer crumbs and margarine in a bowl and stir well. Press into bottom and up sides of a 9-inch pie plate, coated with cooking spray.
- Place in oven and bake for 10 minutes.
- Remove from oven and cool completely. Reduce oven temperature to 325°F.
- Combine the ⅓ cup sugar, cornstarch, and salt in a heavy saucepan over medium heat. Slowly stir in the milk. Stir constantly with a whisk until mixture comes to a boil. Cook for one more minute and remove from heat.
- Add egg yolks and place saucepan back over medium heat, stirring for about 2 minutes or until thickened. Remove from heat and stir in ¼ cup coconut, vanilla, and coconut extract. Cover with plastic wrap and set aside.
- In a mixing bowl, beat egg whites at high speed until foamy. Gradually add remaining 3 tablespoons of sugar and beat until stiff peaks form, about 3 to 4 minutes.
- Pour filling into prepared crust. Spread egg white mixture evenly over filling. Sprinkle with remaining 1 tablespoon coconut.
- Bake for 25 minutes or until golden brown. Cool completely. Slice into 9 pieces.
Nutrition
(per serving)- 167 Calories
- 6g Total Fat
- 2g Saturated Fat
- 158mg Sodium
- 47mg Cholesterol
- 25g Total Carbs
- 1g Fiber
- 18g Sugars
- 5g Protein
- 133mg Potassium
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This content is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.