Finding good desserts on a low-carb or low-sugar diet can be tough sometimes, but it doesn’t have to be. These recipes are quick, easy to make, and delicious for everyone – though you may want to keep them all for yourself!
Frozen Fruit Pops
I admit it: I don’t really love eating fruit. Sure, I’m happy to eat an orange or apple once in a while, but I just don’t find raw fruit very satisfying. Fortunately, I found this recipe for delicious fruit popsicles – they use diced fruit, so they’re more interesting than regular popsicles, and there’s no added sugar. They’re fun for kids, too!
- 1/3 cup diced kiwi
- 1/3 cup diced watermelon
- 1/3 cup diced strawberries
- 1/3 cup diced pineapple
- 1/4 cup fresh pineapple or orange juice
- Craft sticks
- Disposable plastic cups (at least 5 oz.)
Makes 4 servings; 5g of sugar per serving.
- Combine diced fruit and mix.
- Fill each cup with fruit.
- Add 1 tbsp juice to each cup, then insert craft sticks.
- Freeze for a few hours, until firm.
- When you’re ready to eat them, run the cups under warm water to pull the popsicles out.
Tip: If you don’t have some of the fruit on hand, feel free to add more of what you do have to compensate. You may have to add more orange juice, especially if you skip the watermelon – make sure the liquid reaches the top of each popsicle.
Creamy Oreo Truffles
I was in charge of Thanksgiving last year and when it came to dessert, I wanted a quick and easy recipe that wouldn’t require another hour in the kitchen. I was pleasantly surprised to find this recipe for Oreo truffles. They were a cinch to make and – best of all – my whole family wanted the recipe afterwards. A real sweet hit!
- 36 Oreo cookies
- 8 oz. cream cheese
- 16 oz. semi-sweet baker’s chocolate
- Wax paper
- Food processor or rolling pin
Makes 48 servings; 8g sugar per serving
- Crush the Oreo cookies to fine crumbs – use either a food processor or a rolling pin wrapped in wax paper. Set aside 1/4 cup of the cookie crumbs.
- Mix the remaining crumbs with cream cheese until evenly blended.
- Shape the cream cheese mixture into 1-inch balls.
- Melt the baker’s chocolate in a double-boiler or microwave.
- Set out a sheet of wax paper on a large cookie sheet or other flat plate.
- Dip the balls into the chocolate and set them on the wax paper.
- Refrigerate at least 1 hour, until firm.
Tip: Err on the small side when rolling these balls, as they’re very rich. Roll them all out beforehand so you know you have 48.
As delicious as the creamy Oreo truffles are, they have more sugar than I’d like and take a bit of extra effort to make. These truffles are equally delicious, but come in at under half the sugar – I love how the chocolate chips provide sweetness when you bite into them.
- 8 oz. cream cheese
- 3/4 cup almonds, ground
- 1 orange, squeezed (or 2 tbsp orange juice)
- 1/2 cup dark chocolate chips, chopped
Makes 16 servings; 3.7g of sugar per serving.
- Mix cream cheese, dark chocolate chips, and orange juice until evenly blended.
- Shape the cream cheese mix into 1- to 1 1/2-inch balls.
- Roll the balls in the ground almonds until fully coated.
- Optional: Refrigerate to make the truffles more firm.
Tip: If you’re not a fan of almonds, or just want a little less bitterness, substitute pecans or walnuts instead.
I’ve always been obsessed with those desserts-in-a-glass that you see in restaurants and fancy cookbooks. I finally decided to try it myself with this recipe, which is based on the oh-so-delicious combination of banana, chocolate, and peanut butter. They’re surprisingly easy to make, and are sure to impress with both taste and looks.
- 4 oz. cream cheese
- 1/4 cup peanut butter
- 4 oz. dark baking chocolate
- 1 banana
- 1/8 cup crushed peanuts
- 8 shot glasses
Makes 8 servings; 8g sugar per serving.
- Puree the banana in a blender or food processor.
- Mix the cream cheese and peanut butter in a bowl until the cream cheese is a solid light brown.
- Melt the baking chocolate using a double-boiler.
- Using a spoon, drizzle about a teaspoon of melted chocolate into each shot glass. There should be about half of the chocolate left when you’re done.
- Wait a minute or so for the chocolate to solidify slightly.
- Layer in a teaspoon of cream cheese mix, pressing it down slightly with the spoon. Use all of your cream cheese.
- Add a teaspoon of banana puree to each shot glass, until there’s no more left.
- Add another teaspoon of melted chocolate onto the top of the mixture, using the rest of the chocolate to fill the shot glasses.
- Sprinkle the crushed peanuts on top before the chocolate has solidified.
- Refrigerate for about an hour until firm.
Tip: For a clean, neatly-layered look, carefully wipe the sides of the shot glass with a clean paper towel. I like to do this just before and after adding the second layer of chocolate. If serving for a party, take them out of the fridge about 10 minutes beforehand so the chocolate can get soft enough to break with a spoon.
CocoMint Chocolate Truffles
Chocolate ganache is one of those great things that seems really fancy and complicated – until you actually make it. It’s also a great way to get a chocolate treat without a lot of sugar. There’s a lot of truffles out there, but I love how these combine my love of mint and coconut into little truffles of joy. Delicious.
- 1/2 cup heavy cream
- 8 oz. dark baker’s chocolate
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup coconut flakes
Makes 16 servings; 7.5g sugar per serving.
- To make the ganache, break up the baker’s chocolate into a metal bowl. Put the heavy cream on medium heat until it just starts to boil, then immediately pour it over the chocolate. Whisk until smooth.
- Add the vanilla and peppermint extract while whisking the ganache.
- Put in the fridge or freezer until firm.
- Form the ganache into 1- to 1 1/2-inch balls.
- Roll the balls in the coconut flakes.
Tip: Need less sugar? Substitute ground almond for the coconut flakes for 5.3g per serving.