Read these 18 Sweet Treats Tips tips to make your life smarter, better, faster and wiser. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Vegetarian tips and hundreds of other topics.
1 1/2 cups unbleached or whole-wheat pastry flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten (or equivalent of egg replacer)
1 cup vanilla non-fat yogurt
1/4 cup low-fat milk
1/2 cup light brown sugar
1/2 cup semi-sweet chocolate chips or mini-chips
2/3 cup golden raisins
1/4 cup finely chopped walnuts, optional
Preheat the oven to 350 degrees. Combine the first four ingredients in a mixing bowl and stir together. Combine the next four ingredients in another bowl and stir until smoothly blended. Pour the wet mixture into the dry and stir together until thoroughly combined. Stir in the chocolate chips, raisins, and optional walnuts, and pour into a 9-by 9-inch baking pan. Bake for 25 to 30 minutes, or until golden on top and a knife inserted into the center comes out only with melted chocolate, but not the batter. Allow to cool, then cut into 9 or 12 squares.
4 cups strawberries
1 large banana
3/4 cup lowfat cream cheese
1/4 tsp vanilla extract
1 tsp clear honey
Wash and hull strawberries, placing half in the refrigerator. Peel the banana and cut in pieces. Cut the remaining strawberries in halves and freeze with the banana until solid. Just before serving, remove the strawberries and banana from freezer, and place in food processor with cream cheese, vanilla and honey. Process until smooth. Divide the mixture between 4-6 serving dishes and top with the remaining strawberries. Serve immediately.
1/2 cup margarine
1/2 cup brown sugar
1 tsp molasses
1tsp boiling water
1 tsp baking soda
1 cup whole wheat flour
1 cup oats
1/2 tsp baking powder
Melt the margarine, sugar, and molasses in saucepan. Add the boiling water and baking soda. Remove from heat and add remaining ingredients. Spoon from teaspoon onto greased cookie sheet. Bake at 325F for 20 minutes. Remove from cookie sheet and cool on wire rack.
Here's a recipe for a fast and easy treat for your sweet tooth.
1/2 cup almond or peanut butter
1/2 cup maple syrup honey, or corn syrup
1/3 cup chocolate chips or carob chips
1 tsp vanilla extract
2 cups crispy rice cereal or corn flakes
1/2 cup chopped unsalted almonds or walnuts
2 tbsp wheat germ
Heat nut butter and maple syrup over medium heat until soft. Lower heat and simmer, stirring constantly for 2 mins. Stir in chocolate chips until melted. Remove from heat and add remaining ingredients. Drop from teaspoon onto baking sheet covered in wax paper. Refrigerate until firm. Makes 24.
1 cup margarine
1 cup dark brown sugar
3 eggs, separated
3 tbsps milk
3/4 cup carob powder
2 cups whole wheat flour
6 oz carob powder
Cream together margarine and sugar. Beat in egg yolks, stir in milk. Combine the carob powder with the flour, and fold into the creamed mixture. Beat egg whites until they are stiff, and fold gently into the mixture. Spoon into lined cake pan and bake at 300F for 1 1/2 hours until a skewer inserted in center comes out clean. Allow the cake to cool. Melt the carob bar over hot water or in microwave and smooth over the cake with a knife dipped in boiling water. Allow to harden, and store in airtight container.
Can be eaten either as a cake or a loaf.
1 cup oatmeal
1 cup sugar
1 cup mixed fruit
1 cup banana flavoured soy milk
1 cup self-rising flour Pinch of nutmeg
Place all the ingredients except the flour and nutmeg into a large bowl and stir well. Cover and refrigerate overnight. Mix the flour and nutmeg into the mixture gently, and put into greased loaf pan. Bake at 350F for one hour or until skewer inserted in center comes out clean. For a moister loaf, store in an airtight container for one to two days before eating.
1-1/4 cups chocolate wafer cookie crumbs (9 cookies), plus 2 cookies
1/4 cup sugar
1/4 cup softened margarine 1
1/3 cup plus 1 tbsp. fat-free fudge sauce
2 pints vanilla fudge low-fat frozen soy dessert
In a large bowl, mix cookie crumbs, sugar and margarine thoroughly. Press mixture over bottom and sides of 9-inch pie pan. Bake at 375F for 10 mins. Cool completely. Pour 1/3 cup fudge sauce into crust, coating evenly. Refrigerate at least 30 minutes until the sauce is firm. Fill with frozen dessert, and freeze at least 20 minutes. Decorate with remaining fudge sauce and crumble whole cookies. Freeze at least 4 hours, or cover and freeze for up to 5 days. Cut with a knife dipped in hot water.
1 medium lemon
1-1/4 cups water
3/4 cup sugar
3 cups strawberries
2 egg whites
Pare the lemon and place the rind in a saucepan with the water and sugar. Heat slowly until the sugar has dissolved, then boil for 5 minutes. Strain and set aside to cool. Hull the strawberries, setting a few aside for decoration. Press the remainder through a sieve and add the juice of half the lemon. Whisk the egg whites until they are very stiff. Combine all the ingredients well. Place in freezer for at least 8 hours. Move to refrigerator one hour before serving. Serve in individual dishes, topped with strawberries.
When you want a sweet treat, try molasses, pure maple syrup, brown rice syrup, sorghum, Sucanat (sugar cane natural) or agave nectar (cactus nectar). These alternatives are probably metabolized by your body more slowly than white or brown sugar. They are also less processed and may have small amounts of beneficial nutrients.
1 cup margarine
2 tbsps corn syrup
5 cups oatmeal (can substitute 3 cups oatmeal)
2 cups unsweetened muesli
1 cup soft brown sugar
Melt the butter and sugar in saucepan over low heat. Mix oatmeal and sugar in large mixing bowl. Pour the melted mixture over the oatmeal mixture. Place in greased shallow cake pan and flatten with the back of a spoon. Bake in 350F oven for 30-35 minutes until golden brown on top. Allow to cool and mark for squares. Cool completely before removing from pan.
This crust works great with pumpkin pie or vegetarian cheesecake.
1-1/4 cups graham crumbs
3/4 cup quick-cooking oats
3 tbsp ground flaxseed
1/3 cup canola oil
1/3 cup water
2 tsp vanilla extract
In bowl, combine crumbs, oats and flaxseed. In small bowl, whisk together oil, water, and vanilla. Using fork, quickly stir oil mixture into the crumb mixture. Mix well. Press crumb mixture firmly into a 9 inch pie plate coated lightly with oil.
Here is a recipe for very rich and delicious bar cookies:
2 cups graham crackers, broken up
1/2 cup margarine
1 tbsp brown sugar
3 level tbsps carob powder
2 tbsps corn syrup
1 cup raisins
8 oz carob bar
Crush the graham crackers finely with a rolling pin and place in a mixing bowl. Place the margarine, sugar, carob powder, and syrup in saucepan and melt over low heat, stirring constantly. Combine the crumbs and raisins. Mix all ingredients and press into 8 inch pan. Melt the carob bar over hot water or in microwave. Cover the cake with the melted bar, and refrigerate until cold. Cut into squares and store in an airtight container.
4 oz carob bar
1/2 cup hard margarine
1 tbsp clear honey 2 cups oatmeal
1 cup raisins
1/2 cup flaked coconut
Melt carob, margarine and honey together over low heat, stirring constantly. Remove from heat and add remaining ingredients. Spread into greased baking pan and bake at 350F for 25-30 minutes. Cool and cut into slices. Store in airtight container.
When you are looking for a healthy way to soothe your sweet tooth, you may want to try one of the many varieties of soy or rice frozen desserts that are available. Nondairy frozen desserts are made from soy milk or rice milk. Rice or Soy ice cream is one of the most popular desserts and can be found in natural food stores. There are many flavors available such as vanilla, chocolate, or strawberries which are delicous.
9-inch graham-cracker crust
6 apples (any cooking or all-purpose variety) peeled, cored, and sliced
1 cup apple juice, or as needed
1 cup raisins
2 tablespoons unbleached white flour
3/4 cup almond milk or other non-dairy milk (such as rice milk or vanilla soy milk)
2 tablespoons light brown sugar 1
/2 teaspoon ground ginger, plus more for topping
1/2 teaspoon cinnamon, plus more for topping
Bake the graham cracker crust according to package directions and set aside until needed. Combine the apples with the apple juice in a large saucepan and cook over medium heat, covered, until the apples are soft but not mushy. Stir in the raisins, then slowly sprinkle in the flour, stirring in well. Slowly add the almond milk, stirring it in, then stir in the sugar, ginger, and cinnamon. Cook over medium heat, stirring often, until thickened. Let cool to room temperature. Just before serving, pour the apple mixture into the crust and pat in. Sprinkle the top with additional ginger and cinnamon, cut into wedges, and serve.
Put a twist on your classic chocolate chips cookie recipe with a healthier, citrus infused alternative!
-Preheat oven to 375 F.
-In a large bowl, mix 4 tablespoons of softened butter and 4 tablespoons of coconut oil.
-Cream butter/oil mix together with 1/3 cup white sugar and 1/3 cup brown sugar, beating until fluffy and lighter in color.
-Beat in 1 egg, 1 teaspoon of vanilla, and 1 tablespoon of molasses until just combined.
-Add in 2-3 teaspoons of fresh orange zest, to taste.
-In a separate bowl, mix 1 and 1/3 cups of all-purpose flour with 1/2 teaspoon of baking soda and 1/2 teaspoon of salt.
-Combine wet and dry ingredients until incorporated.
-Stir in 1 cup of semi-sweet chocolate chips. If desired, add 1/2 cup pecans or alternative.
-Use spoons to shape balls of dough on an oiled baking sheet, 2 inches apart from one another.
-Bake cookies for 8-12 minutes, or until golden brown.
-Makes approximately 2 dozen delicious, flavorful cookies, with a fruity twist!