&Follow SJoin OnSugar
Share your healthy, tasty, and revamped recipes with everyone in this group. You can share your own recipe or one that you've "cleaned up" making it healthier than the original. Do you have a tried and true, scrumptious, healthy and low-cal recipe to share? We'd all love to know and learn your secrets!

dairy-free

This 6-Ingredient Apple Cranberry Crisp Has Thanksgiving Written All Over It

Posted By Lizzie Fuhr on Aug 17, 2016 at 11:04PM

For a warming dessert that satisfies, this easy apple and cranberry crisp is a must try. Vegans and nonvegans alike will love the traditional Fall flavors, crisp topping, and genius addition of pumpkin pie spice. Not only is this recipe deliciously dairy-free, it's also low-fat and high in manganese; this antioxidant aids in digestion and fatigue — perfect for that post-Thanksgiving food coma!

Apple Cranberry Crisp


Ingredients

3 medium to large crisp red apples, peeled and sliced
1 cup fresh cranberries
1/2 cup apple juice
1 1/2 teaspoon all-purpose flour
1 1/2 teaspoon pumpkin pie spice
2 cups granola

Directions

  1. Preheat the oven to 350°F. Combine the apples and cranberries and pour into an eight- or nine-inch-square baking dish.
  2. In a small bowl, whisk together the apple juice, flour, and pumpkin pie spice. Pour over the fruit. Sprinkle the granola evenly over the fruit and lightly press down.
  3. Bake until hot and bubbly, 40 to 45 minutes. Serve warm.

Source: Calorie Count

Nutrition

Calories per serving
188

Print recipe with images | without images

This No-Bake Treat Will Satisfy Your Chewy Cookie Cravings

Posted By Jenny Sugar on Aug 17, 2016 at 10:22PM

Who wants to turn on the oven in this heat? If you're craving a sweet, cookie-like snack that's high in protein and flavor but don't want the hassle (and temperature) of an oven, then whip up these quick and easy almond butter apricot bites.

Just like these peanut butter crisp balls and these fudgey brownies, there's no baking required. All you need is a handful of ingredients and a food processor, and you're set.

At under 60 calories, each bite offers 1.2 grams of fiber and 1.3 grams of protein. This vegan treat is perfect for snacking on before a workout but is sweet enough to satisfy your dessert cravings.

Vegan Almond Butter Apricot Bites


Ingredients

1 cup raw almonds
1 cup raisins
1/2 teaspoon cinnamon
10 dried apricots, chopped
1/2 cup unsweetened shredded coconut

Directions

  1. Place the almonds, raisins, and cinnamon in a food processor. Turn on until mixed thoroughly into a smooth, thick almond butter paste, about three minutes or so. Turn off the food processor.
  2. Add the chopped apricots and pulse for 30 seconds, and then add the coconut and pulse for another 10 seconds.
  3. Remove the dough and place it on a cutting board or counter that's covered in a piece of plastic wrap. Pull up the plastic on either side and begin to press it together to form one large square, keeping the layer of plastic between your hands and the dough to prevent sticking.
  4. Wrap up the square and place it in the freezer for 20 to 30 minutes. This will make it easier to cut.
  5. Using a sharp knife, cut the square into 25 smaller squares.
  6. Store the bites in an airtight container in the fridge.

Makes 25 bites.

Nutrition

Calories per serving
59
Print recipe with images | without images

At Under 50 Calories, This Treat Should Be in Your Freezer at All Times

Posted By Jenny Sugar on Nov 24, 2016 at 2:09PM

If you're a vegan who has to live without ice cream, this crave-worthy frozen dessert will make you forget all about that creamy off-limits treat. And these bites are made with only four ingredients — bananas, almond butter, applesauce, and dairy-free dark chocolate.

They're a great dessert to have waiting in your freezer for when ice cream and chocolate cravings strike because each delicious bite is under 50 calories.

Chocolate-Covered Banana Almond Butter Bites


Ingredients

2 large ripe bananas
1/8 cup almond butter
1/8 cup unsweetened applesauce
1 cup dark chocolate chips

Directions

  1. Peel bananas and slice into quarter-inch pieces.
  2. Mix the almond butter and applesauce in a small dish. Smear the mixture on one banana slice and top it with another banana slice to make a sandwich.
  3. Place the banana sandwiches on a cutting board lined with parchment paper and freeze for at least 30 minutes.
  4. Before removing the bananas from the freezer, melt chocolate chips using the double-boiler method: place chocolate chips in a heat-safe glass or metal bowl, then place the bowl on top of a pot of boiling water. Stir continuously until the chips are completely melted.
  5. Take the banana sandwiches out of the freezer and dip them in the chocolate (keep it on the boiling water to prevent the chocolate from cooling). Place the sandwiches back on the paper. Once they're all covered in chocolate, pop them back in the freezer. They're ready to eat after 15 minutes.

Here's the nutritional information for one chocolate-covered banana almond butter bite:

Source: Calorie Count

Nutrition

Calories per serving
49

Print recipe with images | without images

Double Fudge Brownies With a Secret Ingredient

Posted By Jenny Sugar on Dec 22, 2016 at 7:57AM

Holy decadent dessert! No one will be able to guess that there are veggies in these brownies — all they'll taste is soft and moist chocolate bliss.

Instead of grating the zucchini, it's pureed, resulting in a smoother consistency. Even the most keen of taste buds won't be able to detect that there are veggies in all that double chocolatey goodness.

These melt-in-your-mouth moist, rich, and fudgy brownies taste so sinful, you'll be amazed that they're vegan and just over 150 calories. Aside from the fiber, potassium, and vitamin C offered by the zucchini, the dark chocolate is also full of antioxidants.

Vegan Zucchini Double Fudge Brownies


Ingredients

1 tablespoon flaxmeal
3 tablespoons water
1 cup white whole wheat flour
1 cup raw sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 small zucchini
1/2 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1/4 cup dairy-free chocolate chips (I used Ghirardelli semi-sweet)

Directions

  1. Preheat oven to 350°F. Spray 9"x13" pan with cooking spray.
  2. In a small bowl, mix the flax meal with the water and set aside.
  3. In a large bowl, stir the dry ingredients together (flour, sugar, cocoa powder, baking powder, and salt).
  4. Place the zucchini in a food processor, and puree it as much as you can. Add in the oil and vanilla extract, and puree until smooth. Stir in the flaxmeal mixture.
  5. Pour the wet ingredients into the bowl of dry, and mix until a thick batter forms. Stir in the chocolate chips.
  6. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool for at least 15 minutes before cutting.
  7. Enjoy as is if you prefer a soft, cake-like consistency, but for a classic chewy brownie-like texture, wrap cut brownies in foil and freeze for at least an hour. Enjoy right out of the freezer.

Source: Calorie Count

Nutrition

Calories per serving
155

Print recipe with images | without images