Dessert Recipes

Banana Spice Cake

Ingredients and Directions:

Beat together in a bowl:
  • 3 ripe bananas
  • 2 eggs
  • 1/4 cup natural peanut butter (I use chunky)
Stir together in another bowl:
  • 2 cups whole grain flour (I use oat)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg
  • 1/2 tsp ginger (do not use fresh ginger root, use the powdered ginger)
Preheat oven to 350 degrees fahrenheit.

Combine all ingredients. Spoon batter into an oiled and floured 8" square baking pan and bake for about 30 minutes or until a knife inserted comes out clean. Cool and cut into squares. Serves 8 to 10.

Frosting:
  • 4 oz. cream cheese, softened
  • a big glob of natural peanut butter, approx the same amount as the cream cheese
  • soy milk to thin mixture
Beat together until smooth, adding just enough soy milk to accomplish this. Spread on cake.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

I served this to some sugar eating friends last night, and they liked it. They took some home with them.

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Carrot Cake

Ingredients and Directions:

Preheat oven to 350 degrees fahrenheit.

Combine:
  • 1 1/2 c grated carrots
  • 2 eggs
  • 1/2 cup oil
  • 1 jar banana baby food
In another bowl, combine:
  • 1 c whole grain flour (wheat, oat, rice etc)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
Stir into wet ingredients. Pour into greased 8" square pan. Bake 1/2 hour or until toothpick comes out clean. I frosted this with cream cheese mixed with lemon extract and vanilla extract.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Holiday Pumpkin Cheese Cake

This is something my sister and i have discoverd that is soooooo delicous that you can eat during the holidays and not go NUTS!

Ingredients:

  • 1 15oz can of unsweetened pumpkin
  • 1 12oz can of fat free or light cream cheese
  • 4 eggs
  • 1 banana
  • nutmeg
  • cinnamon
  • ginger
Directions:

Preheat oven to 325 degrees fahrenheit.

Put ingredients in blender and blend until smooth. Pour into greased custard cups and bake for 25 minutes.

This recipe was contributed by Nick from the Radiant Recovery Community Forum.

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Pumpkin Cake

Ingredients and Directions:

Stir together:
  • 1 3/4 cup whole grain flour (I use a mix of oat and brown rice flour)
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 1 tbs cinnamon
  • 1 tbs nutmeg
  • 1 tsp allspice
  • 1 tsp ginger
In a separate bowl, mix:
  • 2 eggs, beaten
  • 1/2 c oil
In another bowl, mix:
  • 1 c canned pumpkin
  • 1/3 c water
  • 1 jar banana baby food
Preheat oven to 350 degrees fahrenheit.

Add egg mixture to pumpkin mixture. Add dry ingredients and still until well mixed. Pour into greased 8" square pan and bake for 1/2 hour or until toothpick comes out clean. Frost with cashew butter and enjoy.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Pumpkin Tofu Cheesecake

Ingredients and Directions:

1 crust, either whole wheat, or crumb crust (1 1/2 c crumbs, I use WASA multigrain crackers, and 1/3 c melted butter, combine and press into pan).

Preheat oven to 325 degrees fahrenheit.

Pre-bake crust until browned lightly.

In the blender, combine:
  • 12 oz silken tofu
  • 1 cup canned pumpkin
  • 1 jar banana baby food
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 4 oz cream cheese
  • 1 tbs vanilla extract
Blend well, then pour into crust and bake for 1 hour or until knife comes out fairly clean and middle is not liquid. Cool overnight before serving.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Ricotta Fruit Pudding

Here's a recipe I made up that I was enjoying until I found out that eating dairy products was making my sinus problems worse. The proportions are from the Zone diet. It's even nutritious.

Ingredients:

  • 1/4 cup Ricotta cheese
  • 3 dried apricots
  • 3 almonds
Directions:

Chop the almonds and apricots into small pieces and mix into the ricotta cheese. Microwave on high for one minute. You can add cinnamon, or lemon zest or other spices. I sometimes added some lemon extract that didn't have alcohol in it. You could also substitute other dried or fresh fruit for the apricots

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Apple Crisp

Ingredients and Directions:

Wash, core and cut apples into small chunks (leave the skin on!) to fill an 8x8 baking dish about 3/4 full. Sprinkle with cinnamon, a drizzle of vanilla, and a bit of water.

Topping: Mix together until well blended and crumbly
  • 1 cup oats (I used quick cooking in this recipe)
  • 1/4 cup protein powder (I used NRG - Vanilla)
  • 1/4 cup peanuts (dry roasted)
  • 1/4 - 1/3 cup butter/margarine
  • 2 tsp cinnamon
  • splash of vanilla
Cover the apples with topping and bake for 35-40 minutes in a 400 degree oven

My husband ate it like cereal in a bowl with milk. I chose to have mine with fresh homemade unsweetened whipped cream. (Of course while it was still warm. It was yummy!

This recipe was contributed by Liz SR from VT from the Radiant Recovery Community Forum.

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George's Bar

Ingredients:

  • 5 cups oatmeal
  • 1 cup applesauce
  • 2 tsps vanilla
  • cinnamon to taste
  • 2 - 3 large eggs (depending on size)
  • 2 scoops of protein powder
  • 1/2 - 1 cup peanut butter
  • pecans or walnuts
Directions:

Preheat oven to 350 degrees fahrenheit.

Mix ingredients in order listed and bake in a pan 10 - 20 minutes

This recipe was contributed by Laurice from the Radiant Recovery Community Forum.

Others on the forum said they had made cookies with the mixture, and I think it would taste better as the oatmeal would have an opportunity to crisp up in a cookie. I found the bars acceptable and so did my sweet-toothed grandkids. However, I did think the flavour could be beefed up a little and would suggest you experiment with adding more cinnamon, or even some lemon zest. Possibly some chopped apple to supplement the applesauce? I'm not sure what you could use as a substitute for the peanut butter. Cashew butter is terribly expensive. The peanut butter I presume is to add bulk/protein. Perhaps omeone else can make a suitable substitution

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Allison's Apple Pie

Ingredients and Directions:

Today, I made applesauce. I took a three pound bag of macintosh apples, and cut them into small pieces, with the skin still on (removing cores, of course). I cooked them on low until they were all mushed together and soft, and added lots of cinnamon, ginger, allspice and nutmeg.

After dinner, I took a whole wheat tortilla and put it in a pie plate. Then I spread a layer of applesauce on it, and put it in the oven at 350 until the applesauce was hot and the tortilla was crispy. Yum! The perfect ending to my meal of roast turkey thigh and oven roasted vegetables.

This recipe was contributed by Allison from the Radiant Recovery Community Forum.

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Pumpkin Cheesecake Pie

Ingredients:

Pastry:
  • 3/4 cup unbleached white flour (I used whole wheat pastry flour.)
  • 1 cup rolled oats (I used oat bran.)
  • 1/4 cup vegetable oil (I used canola.)
  • 1/4 tsp almond extract
  • 1/4 to 1/3 cup unsweetened fruit juice (I used apple.)
Filling:
  • 1 1/2 cups cottage cheese
  • 1 1/2 cups pumpkin (cooked, drained, and mashed) (I used canned.)
  • 3 eggs
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 3 tbsp unbleached white flour (I used whole wheat pastry flour.)
Topping:
  • 1 pint heavy cream
  • 1 tsp vanilla extract
Directions:

Preheat oven to 350 degrees fahrenheit.

To make pastry, combine flour, rolled oats, oil and almond extract until well blended.

Gradually add fruit juice, adding just enough to form a soft dough. Press dough evenly into a lightly oiled 9" pie or quiche pan.

*Combine all filling ingredients in a blender and blend well.

Pour into pastry-lined pie pan. Bake for 50 minutes or until custard has set.

Cool and refrigerate.

Shortly before serving, whip heavy cream and vanilla extract together in a small bowl until light and fluffy

. Do not overbeat. Spoon over pie and serve. Serves 8.

*To the filling I also added 1/2 tsp ground allspice and 1/2 tsp vanilla, butter, nut flavoring. I used my Braun wand blender and blended it all together in a thermos (tall enough so that nothing splatters out). I love the super creamy texture the wand (stick) blender gives it.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Sweet and Sugarfree: An All Natural Fruit-Sweetened Dessert Cookbook, Karen Barkie

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Peanut Butter Banana Squares

Squares:

Ingredients:

  • 1 large egg
  • 1/4 cup peanut butter (I used natural and increased to 1/2 cup)
  • 1 cup mashed banana (I used 2 4-oz. jars of babyfood bananas)
  • 1/4 cup milk (can use oat, soy or other milk)
  • 1 cup unbleached white flour (I used fine whole wheat flour)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup chopped peanuts
Directions:

Preheat oven to 350 degrees fahrenheit.

Beat together egg, peanut butter, and mashed banana until creamy. Add milk and beat.

Measure in flour, baking soda, and baking powder. Beat well. Stir in chopped nuts.

Spoon into an oiled and floured 8" square baking pan. Spread batter evenly in pan.

Bake for 20 minutes or until browned. Cool.

Frost with the following topping if desired.

This topping I created myself:

Ingredients:

  • 1/2 of an 8-oz. package cream cheese
  • 1/4 cup peanut butter (I used natural)
  • 1 4-oz. jar babyfood bananas
  • dash of cinnamon and nutmeg
  • 1/4 cup chopped peanuts
Directions:

Blend all ingredients except nuts til smooth. Add nuts to topping just before spreading on cooled squares.

Original recipe says it will serve 6, but I get at least 9 squares from it.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Sweet and Sugarfree: An All Natural Fruit-Sweetened Dessert Cookbook, Karen Barkie

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Apple-Butter Peanut-Butter Cookies

Ingredients:

  • 1 cup apple butter (unsweetened)
  • 1/2 cup natural style chunky peanut butter
  • 1 tsp. vanilla
  • 3/4 cup nonfat powdered milk
  • 3/4 cup whole wheat flour
  • 1/2 tsp. salt (if peanut butter is unsalted)
  • 1/2 tsp. cinnamon, (if no cinnamon was added to apple butter)
  • 1/2 cup raisins
Directions:

Oil cookie sheet very lightly with oil.

Preheat oven to 350 degrees fahrenheit.

In a large bowl, beat apple butter, peanut butter and vanilla. Add powdered milk, flour, optional salt, optional cinnamon and raisins and mix well.

Drop by teaspoon onto cookie sheet. Flatten with fork dipped in cold water, making a criss-cross pattern on top.

Bake for 10 minutes.

Cool. Refrigerate.

They're yummy! These cookies taste best cold. They also freeze well.

This recipe was contributed by Sue-Anne from the Radiant Recovery Community Forum.

From Sweet & Natural

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Pumpkin "Pie"

Ingredients and Directions:

Follow the pumpkin pie recipe on the can of pumpkin using evaporated skimmed milk instead of sweetened condensed milk. Bake the filling until firm in a nonstick casserole dish instead of piecrust.

This is very satisfying and comforting.

This recipe was contributed by Therese (MI) from the Radiant Recovery Community Forum.

From Center for Science in the Public Interest

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Oatmeal Cookies

Ingredients and Directions:

Cream together:
  • 1 cup of butter or Canola Lite Mayo
  • 2 cups of unsweetened applesauce
Add and stir until well blended:
  • 1 tblsp of vanilla
  • 1 tblsp of water
  • 1 cup of Old Fashioned Oats
Add and stir until well mixed:
  • 2 1/4 cups of whole wheat pastry flour
  • 1 tsp of cinnamon
  • 1/2 tsp of nutmeg
  • 1/2 tsp of sea salt
Stir in:
  • 1 cup of chopped walnuts
Drop by heaping tsp onto ungreased cookie sheet and flatten with fork.

Bake at 350 degrees fahrenheit until bottom of cookie is golden brown. (about 8-10 min)

Place on wire rack and let set for 5 minutes.

I used butter in this recipe and it made the cookies very rich tasting and everyone loved them, but I didn't like the bad fat amount.

I then made a batch with the Lite Canola Mayo, because it has only good fats. I also used walnuts because of the good fat. They could tell the difference and did not eat as many.

This recipe was contributed by Linda F from the Radiant Recovery Community Forum.

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Fruit Cobbler

Ingredients and Directions:

There's a fruit cobbler recipe I have made for years that I made sugarfree tonight for the first time. It's great! I used apples and strawberries, but you can use anything, really. If you're using something like canned peaches (in natural fruit juice of course), you can use it as is. Tonight I sautéed apple slices in a bit of butter and cinnamon and nutmeg until they were a bit soft. Then added a handful of strawberries, sliced.

Put fruit in the bottom of a glass pie dish.

In a bowl, cream 1/2 cup butter and about 2/3 cup apple butter. Add 1 egg, 1 cup flour (can use whole wheat or whole-wheat pastry), 1 tsp. baking powder and mix well. Glop this on top of the fruit in several places and spread to cover.

Bake at 350 degrees fahrenheit for about a half an hour. Delicious with whipped cream.

This recipe was contributed by Sue Ann from the Radiant Recovery Community Forum.

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Rich Pear Custard

Ingredients:

  • 1 1/2 C. blended pear (whip chopped fresh or canned pear in a blender/processor)
  • 1 cup milk
  • 4 eggs
  • 1/2 t. nutmeg
  • 1/4 t. cinnamon
Directions:

Preheat oven to 350 degrees fahrenheit. Whip the ingredients together in a blender and pour into six 8-oz. custard cups. Sprinkle with additional nutmeg. Place in large baking pan filled with 1" of hot water. Bake for 45 minutes or until custard has set. Cool and refrigerate To serve, top each custard with Nutty Pear Topping:

Toss together:

  • 1 t. lemon juice
  • 1 1/2 C. chopped pear
  • 1 C. chopped nuts
  • 1 t. nutmeg
This recipe was contributed by Liz from the Radiant Recovery Community Forum.

From Sweet and Sugarfree: An All Natural Fruit-Sweetened Dessert Cookbook, Karen Barkie

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