Picked up a few extra cans of pumpkin at the grocery store? Try these Pumpkin Spice Cookies from our Functional Medicine Director Mark Hyman, MD. Using almond and oat flours, they’re slightly spiced and definitely nice.
This tasty dessert is a crowd-pleaser. Add cinnamon, vanilla, orange juice and coffee to bittersweet chocolate, and you’ve got a fabulous topping for bars made of almonds, raisins and brown rice cakes.
Surprise! Yes, avocado DOES belong in your dessert. It adds a depth of flavor and creaminess to our dietitian’s Avocado Brownie Bites.
This pumpkin bar recipe from our dietitians is a real treat — filled with moist dates and crunchy walnuts, almonds and peanuts. It’s sweet, but only filled with nutrient-rich ingredients to give you lasting energy.
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Need an elegant cake that’s heart-healthy, without compromising taste? Try our Orange Upside-Down Cake. It’s low in saturated fat and cholesterol while still tasting decadent.
Here’s a healthier pie crust than the ones you would typically encounter, which are often heavy in saturated fats. This crust takes only a few minutes to mix together and roll out.
This is a last-minute dessert that can be made while you brew the coffee and finish clearing the table.
If you don’t have ice pop molds at home, you can use muffin tins or 3-ounce paper cups.
These crispy Italian cookies are so delicious, you won’t notice the missing calories or fat compared to traditional almond biscotti.
Dessert doesn’t always have to be cake, cookies or ice cream. Serve this warm baked fruit dish on a chilly evening as the satisfying, sweet end to a meal.