Healthy Easter Treats.

Stuck for ideas on healthy Easter treats that won’t make you feel guilty?
The search is over…

Vanilla-Lemon Berry Parfaits

  • 1 cup plain low-fat yogurt
  • 2 (3.5-ounce) containers fat-free vanilla pudding
  • 2 tablespoons bottled lemon curd (such as Dickinson’s)
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons honey
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 3 cups mixed berries (such as blueberries, strawberries, and raspberries)
  • Fresh mint leaves (optional)

1. In a small mixing bowl, whisk together the yogurt, pudding, lemon curd, and vanilla extract; set aside.

2. In a medium mixing bowl, stir the honey, lemon zest, and lemon juice until combined. Add the mixed berries, and gently stir with a rubber spatula to coat them with the honey mixture.

3. Assemble the parfaits in four 8-ounce glasses. Using measuring spoons, scoop 3 tablespoons of the yogurt mixture into each glass. Top with 1/4 cup of the berries, then another 3 tablespoons yogurt, and another 1/4 cup berries. Garnish each yogurt parfait with fresh mint, if desired. Serve immediately, or cover and refrigerate for up to 2 hours.

 Chocolate Cherry Cookies
*Makes 30 cookies (1 cookie per serve =less than 150 calories)

  • 1.5 ounces all-purpose flour (about 1/3 cup)
  • 1.5 ounces whole-wheat flour (about 1/3 cup)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 1 cup dried cherries
  • 1 teaspoon vanilla extract $
  • 1 large egg, lightly beaten $
  • 3 ounces bittersweet chocolate, coarsely chopped
  • Cooking spray

 1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
4. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

 Caramel Apple Oatmeal Cookies
 *Makes 40 cookies
 Serving Size= 1 (less than 100 calories)

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 6 tablespoons unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 3/4 cup finely chopped dried apple slices
  • 3/4 cup caramel bits or 16 small soft caramel candies, chopped

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well.
4. Gradually add flour mixture; beat at low speed until just combined.
5. Fold in apple and caramel bits.
6. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. 6. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes.
7. Remove cookies from pans; cool completely on wire racks.

 Dark Choc Biscotti 

  •  9.5 ounces whole-wheat flour (about 2 cups) 
  • 2 tablespoons flaxseed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar $
  • 1/3 cup packed dark brown sugar
  • 2 large egg whites $
  • 1 large egg $
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup dark chocolate chips
  • 3/4 cup unsalted almonds

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.
3. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool).
4. Remove from baking sheet; cool on wire rack.

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