Healthy Blueberry Dessert Recipes That Won’t Break Your Diet
Treat your healthy diet right with these healthy blueberry dessert recipes.
Hopefully your resolutions to get healthier are still in effect. It might have been hard, but your health will thank you. If you’re looking for something to satisfy your sweet tooth—but that won’t ruin your new healthy lifestyle—try one of these healthy blueberry dessert recipes. They’re full on flavor, but they won’t break the bank when it comes to your new healthy lifestyle! Try one or all of the healthy blueberry dessert recipes below.
Healthy Blueberry Dessert Recipes
These creamy blueberry pops are perfect when you’re craving ice cream or you need to cool down after a workout. Featuring blueberries and coconut, they are full of flavor and thin on extra calories. The recipe yields six blueberry creamsicles, each with 60 calories, 3.5 grams of fat, 8 carbs, and 1 gram of protein.
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp water
- 1 tbsp pure maple syrup
- 1 1/4 cup unsweetened coconut milk (from a carton)
- 3 tbsp coconut cream
- ¼ tsp grated lime zest
- In a small sauce pan over medium heat, combine blueberries, water, and maple syrup. Lightly crush blueberries with the back of your spoon and cook until liquid is syrupy and thick. Remove from heat. Cool to room temperature.
- In a small bowl, whisk together coconut milk, coconut cream and grated lime zest.
- Fill popsicle molds a little over half full of coconut milk mixture. Spoon in blueberry mixture to each popsicle – about 1-2 Tbsp. per popsicle.
- Place mold in freezer for 1 hour. Remove molds and add popsicle sticks into each popsicle. Place mold back in the freezer for at least another 4 hours until ice pops are solid.
Make these unique cookies and then store and “forget” them while they cool down. They are both dairy and gluten-free, but big on taste.
- 2 egg whites
- 3/4 cup sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon pure vanilla bean paste
- zest of half of 1 orange
- 1/2 cup chopped toasted walnuts
- 1 cup dried blueberries
- 5 ounces bittersweet mini chocolate chips (optional)
- 1 pinch sea salt
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Using a stand mixer, beat egg whites on high, gradually adding sugar, until soft peaks form. Reduce speed to medium, add cream of tartar.
- Turn off mixer and scrape bowl to ensure sugar is incorporated. Add vanilla paste and orange zest. Increase mixer to high speed; beat for 5 minutes.
- Turn off mixer. Using a rubber spatula, fold in toasted walnuts, dried blueberries and chocolate chips (if using).
- Using two spoons, drop cookies onto lined cookie sheets. Sprinkle tops with a pinch of sea salt.
- Transfer cookies to oven. Cook for two minutes.
- Turn oven off and let cookies sit overnight, or for 8 hours.
Number of servings (yield): 16 cookies
If you crave cheesecake, this recipe is for you! The recipe makes eight servings, and each serving boasts 152 calories (less if you use a non-calorie sweetener), 4.5 grams of fat, and 19 carbs!
- 3 tablespoons graham cracker crumbs
- 2 containers (6 ounces each) low-fat vanilla yogurt
- 1 cup fat-free cottage cheese
- 4 ounces fat-reduced cream cheese
- 1 tablespoon cornstarch
- 1/2 cup egg substitute
- *Blueberry Sauce, recipe follows
Preheat oven to 350°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly.
- Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes.
- Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes.
- Meanwhile, prepare the Blueberry Sauce.
- When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce.
Blueberry Sauce Instructions: In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons sugar (or granulated non-nutritive sweetener) and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill.
Recipes and photos courtesy of the U.S. Highbush Blueberry Council.
Your new, healthy lifestyle is more likely to stick if you don’t feel like you are depriving yourself all the time. Find more healthy blueberry dessert recipes on the BlueberriesFromFlorida.com recipes pages or the Blueberries from Florida Pinterest recipe boards. Then, share your blueberry desserts with us on our Facebook page!