10 Heart Healthy Desserts That Transform Into Lose Weight Naturally

10 Heart Healthy Desserts That Transform Into Lose Weight Naturally: 10 Heart Healthy Desserts. Most of us know what we’re supposed to do to live a healthy lifestyle. Recommendations include eating well, being physically active And eat these recipes of Heart Healthy Desserts That Transform Into Lose Weight Naturally.

1- Dreamy Date Squares

Dreamy Date Squares

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 20 pieces

Ingredients:

2 1/2 cups (625 ml) pitted dates, chopped
1 1/2 cups (375 ml) water
1 tbsp. (15 ml) lemon juice
1 tsp. (5 ml) vanilla
1 1/4 cups (300 ml) whole wheat flour
1 1/4 cups (300 ml) oatmeal
1/2 cup (125 ml) brown sugar
1/2 tsp. (2 ml) baking soda
1/2 cup (125 ml) butter
2 tbsp. (30 ml) water

Preparation:

Add the water to a medium saucepan; add dates. Bring water to a simmer and stir until date mixture is thick about 3-5 minutes. Stir in lemon juice and vanilla; cool.

Preheat oven to 350°F (180°C). Spray a 9-inch (23 cm) square baking dish with cooking spray. In a medium bowl, stir flour with oats, sugar and baking soda until mixed. Mix in butter with water until crumbly.

Press half the mixture on base of pan. Spread cooled date mixture over top. Crumble remaining oatmeal mixture over top, pressing gently. Bake until crumble is golden brown, about 30-35 minutes. Cool completely before cutting.

Nutritional Information Per Serving:

Calories: 150

Fat: 5 grams

Sodium: 90 mg. (4%)

Carbohydrate: 26 grams

Protein: 2 grams
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2- Cinnamon-Honey & Cherry Scones

Cinnamon-Honey & Cherry Scones

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Makes: 12 scones

Ingredients:

1 1/2 cups (375 ml) whole wheat flour
1/2 cup (125 ml) oatmeal
1 tbsp. (15 ml) baking powder
1/4 tsp. (1 ml) salt
1 tsp. (5 ml) ground cinnamon
1/4 cup (50 ml) butter
1 egg
3 tbsp. (45 ml) raw honey
1/3 cup (75 ml) low-fat plain yogurt
1 cup (250 ml) dried cherries
1 tbsp. (15 ml) cinnamon sugar

Preparation:

Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.

In a large bowl, stir flour, oatmeal, baking powder, salt and cinnamon together. Using a pastry blender, cut in butter until mixture becomes crumbly.

In a smaller bowl, whisk together egg, honey, and yogurt. Stir in cherries. Add wet ingredients to dry ingredients. Stir with a fork until dough holds together.

Shape into a ball and roll on a lightly floured board to make a 7½-inch (19 cm) circle. Cut into 12 wedges. Place wedges 1-inch (2.5 cm) apart on baking sheets. Sprinkle tops with cinnamon sugar. Bake until a light golden color, about 10 minutes.

Nutritional Information Per Serving:

Calories: 170

Fat: 4.5 grams

Sodium: 170 mg. (7%)

Carbohydrate: 32 mg

Protein: 3 grams
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3- Chocolate Fudge Brownies

Chocolate Fudge Brownies

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Makes: 16 brownies

Ingredients:

Brownie:

2 tbsp. (30 ml) butter
1/2 cup (125 ml) cocoa powder
1 cup (250 ml) coconut palm sugar
1 egg
3/4 cup (175 ml) unsweetened applesauce
2 tsp. (10 ml) vanilla extract
1/4 cup (50 ml) whole wheat flour
1/4 cup (50 ml) oat flour
1/4 tsp. (1 ml) baking soda
1/4 tsp. (1 ml) sea salt

Garnish:

2 cups (500 ml) strawberries

Preparation :

Preheat oven to 350 F (180 C). Spray an 8-inch (20 cm) square baking pan with cooking spray. Sprinkle with cocoa; shake out excess.

In a small saucepan, melt butter over low heat. Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla; beat until smooth. Stir in both flours, baking soda and salt until thoroughly mixed.

Pour into baking pan and bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely and cut into 16 squares. Store in refrigerator. Just before serving time, sprinkle brownies with freshly sliced strawberries.

Nutritional Information Per Brownie:

Calories: 90

Fat: 2 grams

Sodium: 75 mg. (3%)

Carbohydrate: 18 grams

Protein: 1 gram
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4- Carrot Spice Cookies

Carrot Spice Cookies

Preparation Time: 20 minutes

Cooking Time: 8 minutes

Makes: 28 cookies

Ingredients:

2 cups (500 ml) oatmeal
1 3/4 cups (425 ml) whole wheat flour
1 tsp. (5 ml) baking soda
1 tsp. (5 ml) salt
4 tbsp. (60 ml) butter
2 tbsp. (30 ml) low-fat cream cheese
1 cup (250 ml) firmly packed golden brown sugar
1 egg
1/3 cup (75 ml) low-fat vanilla yogurt
1 tsp. (5 ml) vanilla extract
1 tsp. (5 ml) ground cinnamon
1 cup (250 ml) golden unsulfured raisins
1/2 cup (125 ml) carrot, shredded

Preparation:

In a medium bowl, combine oats, flour, baking soda and salt; set aside.

In a large bowl, beat butter, cream cheese and golden sugar until creamy, about 3 minutes. Beat in egg, yogurt, vanilla and cinnamon until blended. Gradually beat in oat mixture just until blended. Stir in golden raisins and carrot.

Turn dough onto waxed paper and form into four 7-inch-long (17 cm) logs. Wrap tightly and freeze until firm, about 2 hours.

Preheat oven to 375°(190°C). Slice frozen logs into 1/2-inch (1.5 cm) rounds. Arrange frozen cookie slices on baking sheet. Let cookies stand 10 minutes.

Bake cookies until edges are golden and centers are set, about 8 minutes. Cool cookies completely on wire racks.

Nutritional Information Per 2 Cookies:

Calories: 125

Fat: 2.5 grams

Sodium: 160 mg. (7%)

Carbohydrate: 22 grams

Protein: 2 grams
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5- Citrus Surprise Cake

Citrus Surprise Cake

Preparation time: 15 minutes

Baking time: 35-40 minutes

Makes: 8 servings

Ingredients:

2 eggs
1 egg white
1 tsp. (5 ml) lemon peel
1 tsp. (5 ml) lime peel
1 lemon
1 lime
1 tbsp. (15 ml) butter
2/3 cup (150 ml) coconut palm sugar
1/3 cup (75 ml) flour
pinch kosher salt
1 cup (250 ml) 1% milk

Garnish:

1 cup (125 ml) fresh raspberries
icing sugar to sprinkle

Instructions:

Preheat oven to 350°F (180°C). Spray an 8-inch (20 cm) baking dish with cooking spray.

Separate eggs, placing yolks in large bowl and whites in a medium bowl. Whisk yolks with 1 tsp (5 ml) each lemon and lime peel, 2 tbsp (30 ml) each lemon and lime juice and butter until blended. In a separate bowl, stir sugar with flour and salt until mixed. Whisk into lemon mixture alternating with milk, ending with flour mixture.

In a separate bowl, beat whites until soft peaks form. Fold into lemon mixture until no white streaks remain. Turn into baking dish and gently smooth. Bake in preheated oven until golden and cake is set, 35-40 minutes. Let stand 5-10 minutes before serving. Serve warm, topped with fresh berries dusted with icing sugar.

Nutritional information Per Serving:

Calories: 131 cal

Fat: 3.1 grams

Sodium: 56 mg.

Carbohydrate: 22.9 grams

Protein: 3.5 grams
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6- Candied Fruit Biscotti

Candied Fruit Biscotti

Preparation Time: 45 minutes

Cooking Time: 50 minutes

Makes: 36 biscotti

Ingredients:

3 cups (750 ml) flour
1 cup (250 ml) coconut palm sugar
3/4 tsp. (4 ml) baking soda
1/4 tsp. (1 ml) sea salt
3/4 cup (175 ml) candied fruit, chopped
2 eggs
2 egg whites
3 tbsp. (45 ml) butter, melted
1 tsp. (5 ml) almond extract

Preparation:

Preheat oven to 350°F (180°C).

In a large bowl, stir together flour, sugar, baking soda, salt, and candied fruit. Make a well in centre of flour mixture.

Drop in eggs, egg whites, butter and almond extract. Whisk until blended. Stir in dry ingredients until combined.

Form dough into a ball. Place on a baking sheet. Form dough into a 16 inch (40 cm) long log. Flatten log to 1-inch (2.5 cm) thickness. Bake until light brown about 30 minutes. Cool log on baking sheet for 10 minutes. Reduce oven temperature to 325°F (160°C).

Place warm log on cutting board. Using a serrated knife, cut log on sharp diagonal into 5/16 inch (8 mm) slices. Arrange on baking sheet. Bake for 20-25 minutes or until pale golden brown. Cool biscotti on baking sheet.

Store biscotti in an airtight container to maintain crispness.

Nutritional Information Per Slice:

Calories: 80

Fat: 2 grams

Sodium: 55 mg. (2%)

Carbohydrate: 15 grams

Protein: 2 grams
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7- Peachy Upside Down Cake

Peachy Upside Down Cake

Preparation time: 15 minutes

Cooking time: 35-40 minutes

Makes: 12 servings

Ingredients:

3 peaches
2 tbsp. (30 ml) lemon juice
1 tbsp. (15 ml) butter
2 tbsp. (30 ml) coconut palm sugar
1/4 cup (50 ml) sliced almonds, toasted
1/2 cup (125 ml) butter
1/2 cup (125 ml) coconut palm sugar
2 eggs, beaten
1 tbsp. (15 ml) lemon rind
1 cup (250 ml) flour
1 tsp. (5 ml) baking powder
1/4 tsp. (1 ml) sea salt
2 tbsp. (30 ml) 1% milk
1/4 cup (50 ml ) dried unsulfured apricots, finely chopped
1 cup fresh blueberries

Instructions:

Peel and pit peaches. Cut lengthwise into thin slices, dropping into small bowl with lemon juice while cutting. Toss to coat; drain; reserve juice.

Grease 9″ (23 cm) springform pan with 1 tbsp. (15 ml) butter. Sprinkle with sugar and almonds. Arrange peaches in concentric circles in the springform pan.

In large mixing bowl, beat butter with sugar until fluffy. Add beaten eggs, lemon rind and reserved juice. In a separate bowl whisk together flour, baking powder and salt.

Stir half of the flour mixture into the batter, mixing well. Stir in milk, then remaining flour mixture. Fold in dried apricots. Spoon batter evenly over peaches.

Bake in 375º F (190º C) for 35-40 minutes or until golden brown. Let stand for 5 minutes, then invert plate over pan and turn out cake. Cool cake to room temperature.

Spoon fresh blueberries on center of cake. Serve with vanilla yogurt.

Nutritional information Per Serving:

Calories: 220 cal

Fat: 1.1 grams

Sodium: 199 mg. (8%)

Carbohydrate: 28.6 grams

Protein: 3 grams
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8- Strawberry Cream Puffs

Strawberry Cream Puffs

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 18 cream puffs (8.9 cm)

Ingredients:

Puffs:

1 cup (250 ml) water
1/3 cup (75 ml) butter
1 cup (250 ml) flour
¼ tsp. (1 ml) sea salt
4 eggs
2 egg whites

Filling:

4 cups (1 L) prepared light whipped topping
3 cups (750 ml) fresh strawberries, sliced
½ cup (125 ml) light strawberry jam

Preparation:

Preheat oven to 400°F (200°C).

In a medium saucepan, heat water and butter to a boil. Add flour and salt. Stir constantly over low heat for about 2 minutes or until mixture leaves sides of pan and forms a ball. Remove from heat. Cool for 5 minutes

Add eggs, one at a time, beating on medium speed using an electric mixer until smooth and glossy. Drop dough by ¼ cup (50 mL), 2 inch (5 cm) apart onto a baking sheet.

Bake at 400°F (200°C) for 25-30 minutes or until puffed and golden. Slit sides of each puff with tip of a sharp knife to allow steam to escape. Bake for 2 minutes longer. Cool completely on wire rack.

Cut puff in half horizontally. Spoon ½ tbsp. (7 ml) of the jam on bottom puff. Top with ¼ cup (50 ml) frozen whipped topping and ¼ cup (50 m) sliced strawberries. Replace puff top over filling. Repeat for remaining puffs. Sprinkle the top of each puff with a light dusting of icing sugar. Serve immediately.

Nutritional Information Per Puff:

Calories: 100

Fat: 2.5 grams

Sodium: 105 mg. (4%)

Carbohydrate: 9 grams

Protein: 4 grams
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9- Apple Cinnamon & Pear Crisp

Apple Cinnamon & Pear Crisp

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Serves: 10

Ingredients:

Filling:

4 Fuji apples
4 Bartlett pears
1/3 cup (75 ml) coconut palm sugar
1 tsp. (5 ml) cinnamon

Topping:

1/2 cup (125 ml) whole-wheat flour
1/2 cups (125 ml) large oat flakes
1/3 cup (75 ml) golden sugar
1/3 cup (75 ml) wheat bran
1 tsp. (5 ml) ground ginger
1/2 tsp. (2 ml) ground cardamom
1/4 tsp. (1 ml) allspice
1/3 cup (75 ml) butter

Preparation:

Preheat oven to 350°F (180°C). Peel and core apples and pears, then slice thinly. Place in a large bowl along with sugar and cinnamon. Stir until evenly mixed. Turn into a baking dish, about 10-inches (25 cm) round.

In a medium bowl, stir flour with oats, golden sugar, wheat bran and spices until evenly mixed. Using your fingertips, mix in butter until mixture is crumbly. Sprinkle over fruit.

Bake in preheated oven until fruit is tender and bubbling around the edges and crumble is deep brown, about 40-45 minutes. Check at 25 minutes; if topping is browning too quickly, cover loosely with foil.

Nutritional Information Per Serving:

Calories: 230

Fat: 6 grams

Sodium: 60 mg. (3%)

Carbohydrate: 45 grams

Protein: 2 grams
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10- Best Ever Pumpkin Pie

Best Ever Pumpkin Pie

Preparation Time: 25 minutes

Cooking Time: 35 minutes

Serves: 12

Ingredients:

Crust:

2/3 cup (150 ml) flour
2/3 cup (150 ml) whole wheat flour
1/2 tsp. (2 ml) sea salt
1/3 cup (75 ml) butter
4 tbsp. (60 ml) ice water
1 tbsp. (15 ml) 1% plain Greek yogurt
1 tsp. (5 ml) white vinegar

Filling:

14 oz. (398 ml) can unsweetened pure pumpkin
1 cup (250 ml) 1% evaporated milk
1 egg
2 egg whites
1/2 cup (125 ml) golden brown sugar
2 tsp. (10 ml) vanilla
1 1/2 tsp. (7 ml) cinnamon
1/2 tsp. (2 ml) ground nutmeg
1/2 tsp. (2 ml) ground ginger
1 pinch of allspice
1 pinch sea salt

Preparation:

In a medium bowl, stir both flours with salt. Using a pastry cutter, mix in butter until large crumbs form. Whisk water with Greek yogurt and vinegar. Using a fork, stir the flour mixture and gradually add just enough liquid mixture for dough to come together. Form into a ball and place on a piece of plastic wrap twice the size of the dough. Fold plastic wrap overtop, then use plastic to flatten dough into a disc. Seal the edges with the plastic wrap. Refrigerate for 30 minutes.

In a medium bowl, whisk pumpkin with milk, egg, egg whites, sugar, vanilla, spices and salt until evenly blended.

Set oven rack on bottom shelf of oven. Preheat oven to 400°F (200°C). Roll out the dough between large pieces of plastic wrap to form a circle measuring about 12 inches (30 cm). Ease the dough into pie plate. Trim dough so 1/2 inch (1 cm) of dough overhangs pie plate. Fold overhanging dough so it touches the pie plate edge. Crimp edges.

Spoon in the filling, smoothing the surface. Bake for 15 minutes; reduce oven temperature to 350°F (180°C) and continue to bake for 20-30 minutes until center of pie is just set when jiggled. Cool completely on a wire rack.

Serve pie with Greek yogurt blended with a touch of palm sugar and a dash of vanilla.

Nutritional Information Per Serving:

Calories: 160

Fat: 5 grams

Sodium: 170 mg. (7%)

Carbohydrate: 24 grams

Protein: 4 grams