Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Dessert Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Dessert Recipes Biography

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Chances are your local supermarket carries a variety of cereals, snacks and desserts prominently labeled “gluten-free.” But despite being one of the latest and more popular trends in the health food industry, gluten-free is not synonymous with healthy. In fact, many gluten-free cakes, cookies and breads rely on extra sugar, fat and refined flours to make up for the changes in texture and taste. Instead of doing away with dessert forever just because you lead a gluten-free lifestyle, we scoured the web for some of the tastiest homemade dessert recipes — with a healthier twist.

Feeling nostalgic for a classic ice cream sandwich? This unique take on the summertime favorite draws on vitamin C-rich sweet potatoes for a moist, creamy texture and a simple vanilla bean ice cream filling. Though, feel free to fill with a lighter option like vanilla frozen yogurt. Keep in mind: These little guys may warrant a fork and knife, or lots and lots of napkins. Photo and Recipe: Amy Green
This eye-catching cake uses almond flour also called almond meal, a Paleo-friendly flour alternative that’s also a good source of manganese and vitamin E. The contrasting chocolate and vanilla batters are swirled with a knife before the low-carb cake heads to the oven. Add macadamia nuts and chocolate chips to top! Photo and Recipe:
Like other recipes on this list, these carrot cupcakes use almond flour as a base. Loaded with carotenoid-rich carrots, this treat also gets a healthy boost of cinnamon, nutmeg and ginger for spice. But not to fret, the frosting is the real deal, made with cream cheese and a little bit of butter so spread with caution!. Photo and Recipe:

These cookies have just about everything going for them: They’re sweet and salty, thick and chewy, and they’re moist from mashed up banana known for high levels of B vitamins. A heaping portion of oats provides filling fiber and a hearty texture. Photo and Recipe:

Frosting sounds sinful, but this version skips the butter and processed sugar in favor of plain Greek yogurt, coconut flour, honey and some lemon zest. The cake itself uses even more Greek yogurt hello protein! and gets its base from coconut flour, which is higher in fiber and lower in carbs than white and wheat flour. Photo and Recipe

Cool down with these five-ingredient whole-food pops, made with mangoes, Greek yogurt, lemon juice, honey and ginger. All it takes is a whirl in the food processer, then the freezer does all the work. These pops provide more protein and fiber than the standard flavored ice pop, too! Photo and Recipe: Kelli

Cookie dough dips, bars and balls are all the rage these days. This version uses grain-free, dairy-free and vegan protein powder. Served on their own, or paired with frozen yogurt or light vanilla ice cream, this quick-to-whip-up dessert is sure to please. Photo and Recipe:

While oats, almonds and honey sound like the perfect start to a simple breakfast, they’re also the stars of this healthier brownie recipe. Applesauce and honey provide just enough sweetness, while a small amount of coconut oil binds the ingredients together with an extra kick of flavor. Expect a birthday cake-like consistency from these brownies rather than a chewy, fudge-like texture. Photo and Recipe

Finally, there’s a healthier alternative to the most decadent dessert at the diner. The fiber-filled crust gets its base from almonds and hazelnuts, while dates and coconut add a touch of sweetness. A mixture of cashews, coconut and plums make up the surprisingly creamy and raw filling. Topped with raw chocolate bits, almond flakes, hazelnuts and plum slices, this dessert makes for a truly picture-perfect treat. Photo and Recipe

These no-bake bars use brown rice cereal and rolled oats instead of grain or nut flours, making them crispy and light. Bonus: Both the bar and the maple icing include vanilla protein powder to amp up this dessert’s nutritional stats. Bon appétit! Photo and Recipe:
Red velvet makes for a rich and decadent treat. Plus, its red coloring is a nice change from the brown- and vanilla-toned sweets we typically see, creating a fun and appealing-looking dessert. Were you hoping to put a unique spin on your soufflé, cookies, cake, bars, or Rice Krispies? If so, you’re in luck! Keep reading to discover 6 delicious red velvet desserts.

Preheat oven to 350 degrees Fahrenheit. Grease bottom and sides of 6 8-ounce ramekins with butter. Lightly coat with 3 tablespoons sugar, shaking out excess. Place on a baking sheet. Microwave chocolate in a large microwave-safe bowl on high for 1 minute to 75 seconds or until melted, stirring at 30-second intervals. Stir in 4 egg yolks, ⅓ cup sugar, and next 3 ingredients. Beat 5 egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy.

Gradually add 2 tablespoons sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indentation around edges of mixture. This will help the souffles rise. Bake at 350 degrees Fahrenheit for 20 to 24 minutes or until souffles rise and are set. Dust with powdered sugar; serve immediately with whipped sour cream.

Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square baking pan with aluminum foil and spray with cooking spray; set aside. In a large, microwave-safe bowl, melt the butter, about 1 minute on high power. Wait a moment before adding the egg. Add the egg, brown sugar, and vanilla, and whisk until smooth. Add the cocoa, whisking until smooth. Add the red food coloring and whisk to incorporate. Continue adding food coloring until you’ve reached the desired shade. Add the flour and optional salt, and stir until just combined. Make sure you don’t overmix.

Turn batter out into prepared pan, smoothing the top lightly with a spatula, and set aside. In a small, microwave-safe bowl, melt the chocolate chips, about 1 minute on high power. Stop to check and stir. Heat in 10-second bursts until chocolate can be stirred smooth. Drizzle the chocolate over the pan and swirl lightly with the tip of a table knife or a toothpick.
Bake for about 28 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving. For optimal results, cool overnight so the chocolate has a chance to fully set up.

is the perfect evening indulgence. It also happens to be really easy to make. Devil’s food cake, marshmallow creme, and fresh berries create a rich and enjoyable dessert.

Heat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or lightly spray with cooking spray. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by ¼ cupfuls 2 inches apart onto cookie sheets. Bake 13 to 16 minutes or until set. Do not over-bake.

Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about ¼ cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries, and second cookie, bottom side down. Store covered in refrigerator.

Preheat oven to 350 degrees Fahrenheit. Prepare cake according to package directions, substituting half of the water called for with buttermilk, approximately ½ cup. Stir in pudding mix and food coloring. Pour into cake pan and bake according to package directions.

Put the cream cheese in the bowl of a stand mixer fitted with a whisk attachment and whisk on medium speed until fluffy. Add the sugar and a pinch of salt and whisk until smooth. Add the cream and vanilla and whisk just until medium-soft peaks form. Refrigerate until firm, about 2 hours. Line a 1½-quart loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. On the bottom of the loaf pan, lay 6 cookies face down, overlapping slightly.

Spread ¾ cup of the whipped cream evenly over the cookies. Top with 3 heaping tablespoons of the chocolate. Repeat the layering two more times with 6 to 7 cookies. Place the last 6 to 7 cookies on the shaved chocolate. Fold the plastic wrap over the top of the loaf pan so the entire top layer is covered. Refrigerate overnight. To serve, turn back the plastic wrap, flip the icebox cake out onto a platter, and remove the plastic. Top with the reserved chocolate and serve immediately.

To make the cookies, sift the flour, cocoa powder, baking soda, and ⅛ teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic, and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper, and cover with a large sheet of plastic wrap. Roll the dough out to ⅛ inch thick. Peel off the plastic wrap and, using a 2½-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart about 12 cookies per sheet. Gather the scraps, chill until firm, roll again, and cut. Repeat with the remaining disk. Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.

adds a fun twist to an ordinary Rice Krispies treat. Red velvet cake mix, white chocolate chips, marshmallows, and Cocoa Rice Krispies create a gooey and colorful dessert everyone will love.

Line a 9-by-13-inch pan with wax or parchment paper and grease well. Heat a large skillet or saucepan over low heat. Add the marshmallows, cake mix, and vanilla. Stir frequently as the marshmallows melt, until the mixture is smooth. Quickly fold in the Rice Krispies to the marshmallow mixture until combined and everything is coated. Transfer sticky cereal mixture to the prepared pan, pressing down with the back of a greased spoon or your fingers until the top is level. Drizzle white chocolate over top if desired.