Easy Holiday Desserts (…they’re healthier too!)

Here are two of our favorite easy holiday desserts. They’re made with fresh fruit, whole grains and other wholesome ingredients to traditional holiday treats.  Let the baking begin!

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Apple Ginger Phyllo Nests

This delicious dessert will impress your guests. Made with phyllo pastry instead of pie crust, each tart has just 50 calories.

Ingredients:

Phyllo Tart Shells 

• 4 sheets phyllo pastry
• vegetable oil cooking spray

Filling

• 1/2 cup plain nonfat Greek Yogurt
• 2 Tbsp sugar or 1 Tbsp granulated sugar substitute (ie., Truvia Baking Blend)
• 1/2 tsp vanilla

Topping

• 1 Tbsp canola oil
• 1 cup finely diced Granny Smith apples, unpeeled
• 2 Tbsp dried tart cherries
• 2 Tbs sugar or 1 Tbsp granulated sugar substitute (ie. Truvia Baking Blend)
• 1 tsp grated gingerroot
• 1 tsp vanilla
• Dash of salt

Instructions:

1. Preheat oven to 375 °F (190 °C).
2. To make phyllo tart shells, defrost phyllo pastry.  Lay one sheet of pastry on countertop and spray with canola oil. Place second sheet of phyllo pastry over top. Continue layering and spraying with canola oil, until there are 4 layers of pastry. Cut pastry squares 3 x 3-inch  Alternative: The pastry squares can also be cut before spraying with canola oil spray. The squares can then be slightly off-set, when layering to obtain a more decorative appearance.
3. Lightly spray 2 mini muffin pans. Line muffin cups with the square of pastry, alternating cups so that there is enough room for the pastry to bake. Place six, 4 layer phyllo pastry squares into each muffin pan. Bake cups for 5 minutes or until nicely browned.
4. To prepare topping: In medium nonstick skillet, heat canola oil over medium-heat until hot. Add apples and cherries and cook 3 minutes or until tender, stirring occasionally. Remove from heat and cool to room temperature. Stir in remaining topping ingredients.
5. To prepare filling: In small bowl, whisk together yogurt, sweetener and vanilla and set aside.
6. At time of serving, spoon equal amounts of yogurt mixture (about 1 1/2 tsp / 7 mL) in each of 12 mini tarts. Top each with equal amounts of apple mixture (about 2 tsp / 10 mL) on top of each tart. Serve immediately for peak texture.

Yield: 12 tarts. Serving size: 1 tart.

Nutrition Information per serving: 50 calories; 2.5 grams fat; 1 gram sat fat; 1 gram fiber; 1 gram protein; 80 mg sodium

Adapted from Scott Samuel, Chef-Instructor at The Culinary Institute of America

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 Apple-Cranberry Crisp

Crisps that call for whole grain oats and fresh fruit will add beneficial soluble fiber that helps temper blood sugar levels and tamp down cravings.

1 cup rolled oats

3/4 cup whole-wheat or  all-purpose flour

1/2 cup  firmly packed light brown sugar

3/4 tsp. ground cinnamon

1/4 tsp. salt

1/4 cup plus 2 Tbsp canola oil (put in freezer until oil turns solid and then crumble)

1/3 cup chopped walnuts

1/4 cup granulated sugar

1 Tbs. cornstarch

3 lb.  apples, peeled, cored and sliced

1 cup fresh or frozen cranberries

 Instructions:

Preheat oven to 375 degrees F (190 degrees C).

In a bowl, combine oats, flour, brown sugar, cinnamon and salt and stir to mix well. Scatter in canola oil pieces. Using an electric mixer fitted with paddle attachment on low speed, or with your fingertips, mix or rub in oil until uniform coarse crumbs form and mixture begins to come together. Stir in chopped walnuts.

In a large bowl, whisk together granulated sugar and cornstarch until well blended. Add apples and cranberries and toss to coat and mix well. Pour fruit into a 9-inch square or round baking dish. Sprinkle evenly with oat mixture.

Bake until topping is golden brown and apples are tender when pierced with a knife, 50-60 minutes. Transfer to a wire rack and let crisp rest for at least 15 minutes before serving. Serve warm or at room temperature. Serves 10.

Adapted from Williams Sonoma.

250 calories, 5 grams fat (1 gram saturated fat)