Heart Healthy Desserts to Love

February 4, 2013
1 min read
heart healthy

3 Heart Healthy Recipes from the American Heart Association

Devil’s Food Cupcakes with Almond-Mocha Topping on Raspberry Sauce
Yields 24
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Ingredients
  1. Cupcakes
  2. 1 18.25-ounce box devil’s food cake mix
  3. 1 2.5-ounce jar baby food pureed prunes
  4. 1 c. strong, brewed coffee
  5. 3 large egg whites
  6. 2 T. canola or corn oil
  7. Sauce
  8. (2) 12-oz bags frozen unsweetened raspberries, thawed
  9. 1/2 c. sugar
  10. 1.5 T. cornstarch
  11. 1 tsp. vanilla extract
  12. Topping
  13. 2 tsp. instant coffee granules
  14. 2 tsp. water
  15. 8 oz. frozen fat-free whipped topping, thawed
  16. 2/3 cup sliced almonds, dry-roasted
Instructions
  1. Preheat the oven to 325° F, or as directed on the cake mix package.
  2. Lightly coat two 12-cup muffin pans with cooking spray.
  3. In a large bowl, combine the cupcake ingredients and bake according to directions on package.
  4. Meanwhile, in a medium saucepan, stir together the raspberries, sugar, and cornstarch until cornstarch dissolves. Bring to a boil. Boil for 1 to 1.5 minutes, or until thickened, stirring frequently.
  5. Remove from heat. Let cool, about 20 minutes.
  6. Stir in vanilla.
  7. In a medium bowl, stir coffee granules and water until coffee is dissolved.
  8. Fold in the whipped topping, blending well. Cover and refrigerate until needed.
  9. For each serving, spread 1 T. plus 2 tsp. raspberry sauce on a dessert plate, top with a cupcake, spoon 1 T. plus 2 tsp. whipped topping over the cupcake, and sprinkle with 1.5 teaspoons almonds.
Adapted from American Heart Association
Adapted from American Heart Association
Health Journal https://www.thehealthjournals.com/
Pear & Cherry Crumble
Yields 8
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Ingredients
  1. Fruit
  2. Juice and zest of one lemon
  3. 5-6 fresh pears, the riper the better
  4. 1 c. dried cherries
  5. ½ c. pear juice (may substitute apple juice)
  6. 2 Tbsp. honey
  7. 1 tsp. almond extract
  8. 1 tsp. vanilla extract
  9. ¼ tsp. ground cardamom
  10. ½ tsp. ground cinnamon
  11. 1 Tbsp. flour
  12. Topping
  13. 1 c. organic vanilla granola
  14. 3 Tbsp. flour
  15. ½ c. brown sugar
  16. ¼ c. sliced almonds
  17. ½ tsp. ground cinnamon
  18. ¼ tsp. ground allspice
  19. ¼ c. trans fat free margarine spread
Instructions
  1. Preheat oven to 375° F.
  2. Lightly spray a 9-inch baking dish.
  3. Line a rimmed baking sheet with aluminum foil.
  4. Fill a large bowl halfway with cold water and the juice of one lemon.
  5. Cut the stems off the pears and peel them, and place in water. Then, half, core and seed the pears and cut them into inch-thick lengthwise slices or chunks. Return slices to the water. Drain pears and return to mixing bowl.
  6. Add the cherries, lemon zest, pear juice, honey, flavorings, spices, and 1 T. of flour to the fruit. Stir well. Let fruit macerate for 15 minutes; then, place in the prepared baking dish.
  7. Topping: Place first 6 ingredients in a mixing bowl and toss lightly. Add margarine spread and use your hands to blend until crumbly. Spread topping over pears and place baking dish on foil-lined baking sheet.
  8. Bake for 30-35 minutes, until the top is golden brown.
Adapted from American Heart Association
Adapted from American Heart Association
Health Journal https://www.thehealthjournals.com/
Berry-Topped Pudding Pie in Meringue-Nut Crust
Yields 8
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Ingredients
  1. Canola or corn oil for pie pan
  2. 2 large egg whites
  3. 1/2 tsp. vanilla extract
  4. 1/8 tsp. cream of tartar
  5. 1/8 tsp. salt
  6. 1/2 c. sugar
  7. 3/4 c. walnuts or pecans, finely chopped
  8. 1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk
  9. 12 oz. fresh berries or other fruit
  10. 1/2 c. fat-free frozen whipped topping, thawed (optional)
Instructions
  1. Preheat the oven to 300° F.
  2. Pour a small amount of oil onto a paper towel and lightly wipe the bottom and side of an 8- or 9-inch pie pan.
  3. In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With the mixer still running, gradually add the sugar in a slow steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.)
  4. Very gently fold in ½ cup of the nuts.
  5. Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan.
  6. Sprinkle the bottom the pan with the remaining nuts.
  7. Bake for 50 minutes, or until the meringue is firm and lightly browned.
  8. Transfer to a cooling rack and let cool completely, at least 2 hours.
  9. Using the package directions, prepare the pudding. Spread over the cooled crust.
  10. Arrange the fruit decoratively over the pudding. Top with the whipped topping.
Adapted from American Heart Association
Adapted from American Heart Association
Health Journal https://www.thehealthjournals.com/
 

 

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