It’s recipe redux time again and this month’s theme is:
“Show us the healthy holiday dessert you will be sharing with family and friends this season.”
I do love a healthy dessert. I have a few I’m working on right now. I can’t wait to get them all just right.
Just a few weeks ago, we visited one of my husband’s coworkers. His wife made an amazing cheesecake and I could tell that my husband secretly wanted me to make cheesecake with real, full fat creamy dreamy cream cheese, instead of my healthy cottage cheese version (which I really love by the way).
So, the conversation led to my recipe development and how I am CONSTANTLY in the kitchen, making new creations – some of which never make it on my blog. They asked why I mess with a good thing and I told them that if I made the full calorie, full fat versions of every dessert, then my husband would probably never pass a PT test again and I would have to buy a brand new wardrobe. So, I cut the fat and cut the calories, so we don’t all have to hit the gym so hard on January 1st.
I really love dessert. So, on those special occasions that warrant a special dessert, I am more than happy to oblige. It just doesn’t happen everyday.
Like carrot cake for example. I actually have an amazing lower fat version of carrot cake, but sometimes, you just don’t want to turn the oven on. And I knew if I make carrot cake – cream cheese frosting would soon follow. So, for today, my sweet tooth is settled with these little carrot cake balls.
When families hit the dessert table, a lot of desserts are piled high on those little plates. Do everyone a favor and add a little nutrition in there. They’ll never know it.
And because it’s not dessert without a little sugar, I made a quick glaze for the top. Why not?
My kids were popping these in their mouths like they were candy. Go whole grains! Go vitamin A! Go fiber!
- 1 cup rolled oats
- 2 large carrots (about 1 cup finely shredded)
- 14 prunes
- 1/4 cup chopped pecans
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cloves
- 1 Tablespoon maple syrup
- 3 Tablespoons powdered sugar
- 1/2 teaspoon water or milk (more or less depending on how thick or thin you want the icing)
- In a food processor, add 1 cup of oats – grind to a course meal and remove and set aside
- Add carrots to food processor (if not already finely shredded) and pulse until they are finely chopped – leave in food processor
- Add prunes to food processor and pulse until they are chopped fine and start to lump together with the carrots
- Add the oats back in with the remaining ingredients and pulse until they all come together
- With clean hands, take out 1 Tablespoon of the mixture and form into a ball
- Repeat with the remaining mix
- Make the icing and drizzle on the top
- Eat immediately or store in the refrigerator until ready to eat