13 healthy dessert recipes full of fruit and flavor

Cakes, biscuits or yogurts are an excellent option to add an extra dose of fruit to the diet. We propose 13 original and very healthy options.

A great way to take advantage of the fruit we have at home when it begins to be overripe is to use it in desserts where we can still take advantage of all its flavor.

In biscuits or cakes we can use practically any fruit, although we tend to think more easily of recipes that include the most common ones. Therefore, we propose two recipes that are out of the ordinary: a cake with purple plums and a cake with green grapes.

The fruit is a delicious dessert in itself. Especially when the change of season arrives and we meet again with the varieties that we have missed during the previous season, we want to immerse ourselves in their flavors and smells.

However, some elaborations multiply this pleasure with minimal effort.

13 HEALTHY AND VERY TASTY DESSERTS WITH FRUIT

To not stop varying also in the most classic dessert recipes with fruit, how about thinking of another way to prepare them? For pears and apples, we suggest combining them in this crumble, in which we take the opportunity to include oat flakes: an ideal way to consume this extraordinary cereal so healthy for those who do not enjoy the texture of flakes or are looking for a different way to incorporate oats into their diet.

In addition, the fastest and easiest option is to add fruits to the vegetable yogurts we consume. In just a few minutes we can make a dessert as lucid and exotic as these glasses of yogurt, mango, blackberries and peach: tropical flavors for a cold dessert of the most appetizing.

We also propose three options to combine some of the seasonal fruits with each other, such as cherimoya and passion fruit; floral flavors, such as orange blossom water or directly petals; and rediscover the classic formulas of fruit and ice cream.

To finish the meal on a special day, you can opt for 3 other very juicy desserts made with fruit: a fluffy baked apple pie for those with a sweet tooth; a smooth, creamy flan with blueberry syrup; and some original spelt crepes with pears and dried figs with the crunchy touch of pine nuts.

FLUFFY BAKED APPLE PIE

Ingredients (for 6 people):

• 3 Golden apples
• 3 tablespoons egg replacement powders
• 80 g whole wheat sugar
• 80 g flour or cornstarch
• 300 ml oat milk
• cinnamon powder

Preparation (15′ + 30′ cooking):

1. Peel the apples, discourage them and dice them. Sprinkle with a little sugar and cinnamon powder, and set aside.
2. Apart mix the egg substitute powders with the rest of the sugar, add the flour and then the milk. Add this mixture to the apple.
3. Grease six small molds with margarine and flour, and fill them with the apple mixture. Place in the preheated oven to 170 °C and bake until they are curdled and golden brown. To check if they are ready, prick the center with a fine knife: if it comes out clean, the cake is cooked.
4. Once removed from the oven you can sprinkle with a little more cinnamon or powdered sugar.

Variant: Apples can be of any other variety, although they should not be very acidic. You can also add to this dessert other fruits besides apples.

SPELT CREPES WITH PEARS, DRIED FIGS AND PINE NUTS

Ingredients (for 4 people):

• 500 ml apple juice
• 150 g honey
• 2 pears
• 4 dried figs
• 25 g pine nuts
• 1 tablespoon oil
• mint leaves to decorate

For the dough:

• 150 g whole spelt flour
• 50 g whole wheat flour or buckwheat
• half a teaspoon of sea salt
• 60 ml oat milk or rice
• 3 tablespoons egg replacement powders

Preparation (30′ + 30′ cooking):

1. For the filling cook the juice with honey and dried figs for 10 minutes. Add the peeled and disheartened pears, and cook another 15 minutes. Finally, incorporate the pine nuts.
2. For the crepes, beat all the ingredients and let the dough stand for at least two hours. Heat the pan with a tablespoon of oil and make the crepes.
3. Serve the hot crepes, puckered on the plate, with the fruit and syrup spread on top. Garnish with mint leaves.

YOGURT AND PURPLE PLUM CAKE

Ingredients (for 6 people):

• 3 farm eggs
• 50 ml olive oil
• 125 g vegetable yogurt
• 120 g wheat flour
• 60 g whole cane sugar
• 1 teaspoon baking soda
• 150 g purple plums
• fructose for sprinkling

Preparation (20′ + 40′ cooking + 2h. rest)

1. Preheat the oven to 150 ºC and grease with oil a round mold about 20 centimeters in diameter. Sprinkle with flour and shake to remove the surplus.
2. Crack the eggs and separate the yolks from the whites. Beat the yolks in a bowl along with the yogurt and oil. Add the whole sugar and the flour sifted with the baking soda, and mix well.
3. Whip the egg whites to the point of snow and add them little by little to the previous mixture, stirring carefully. Add the pitted and chopped plums, and pour the mixture into the pan.
4. Bake 40 minutes or until, when you stick a skewer in the center of the cake, it comes out clean, without traces of dough.
5. Unmold, let cool and sprinkle with fructose.

GRAPE CAKE AND RICOTTA

Ingredients (for 6 people)

• 1 bunch of green grapes
• 150 g vegetable ricotta cheese
• 2 eggs
• 60 g brown sugar
• 1 lemon
• Gelatin prepared for painting

For the dough:

• 1 broken dough base
• 200 g flour
• 100 g diced margarine
• 50 g icing sugar
• 1 egg
• a little cold water and salt

Preparation (15′ + 20′ cooking + 20′ standby)

1. Mix the flour, icing sugar, margarine and salt with your fingertips. When it acquires sand texture, add the egg and water, and knead until it forms a ball. Let it sit for 20 minutes wrapped in film.
2. Meanwhile, wash the grapes and set them aside.
3. Grate the lemon and mix it with the vegetable cheese, sugar and eggs.
4. Stretch the dough and cover with it a previously greased mold. Bake 10 minutes at 170 ºC, covered with sulfurized paper and dried chickpeas.
5. Remove the paper and chickpeas, leave 5 more minutes and fill with cheese and grapes. Bake another 10 minutes and paint with gelatin.

PEAR AND APPLE CRUMBLES WITH YOGURT

Ingredients (for 4 people)

• 4 tablespoons oatmeal flakes
• 2 ripe pears
• 2 ripe apples
• 2 tablespoons first cold pressed sunflower oil
• 4 tablespoons brown sugar
• cinnamon powder
• 250 ml natural soy yogurt
• 50 g margarine
• 30 g chopped raw almonds
• 1 teaspoon whole-grain oatmeal

Preparation (15’+ 25′ cooking)

1. Soak the flakes in water and heat the oven to 180 ºC.
2. Apart, peel the fruits and cut them into cubes. Sauté in the pan over low heat with the oil, a tablespoon of brown sugar and cinnamon for about 10 minutes. Remove and let cool. Mix with yogurt.
3. Apart, melt the margarine and mix with the well-drained flakes, almonds, oatmeal and the rest of the brown sugar.
4. Fill the individual molds with the fruit and yogurt mixture and spread the flake mixture over it.
5. Bake for about 15 minutes or until the flakes are browned.

Nutritional information:

• Calories: 471
• Carbohydrates: 58 g
• Protein: 8 g
• Fat: 23 g
• Cholesterol: 1 mg

YOGURT GLASS WITH MANGO AND PEACH

Ingredients (for 4 people):

• 500 g vegetable yogurt
• 1 peach
• 1 handle
• 8 blackberries
• 4 tablespoons clear honey
• a few fresh mints leaves

Preparation (12′):

1. Wash the peach with its skin and cut it into segments of half-moons, which you will reserve to decorate the dessert.
2. Peel the mango, cut it into small cubes and set aside as well.
3. In a bowl or large bowl, mix the yogurt with the honey. Stir carefully and, when the honey has dissolved well, add the mango cubes and blackberries.
4. Pour this fruit salad into four cocktail glasses and on top place, decoratively, the peach cut to half-moon.
5. Place the glasses in the fridge to cool the yogurt well and, at the time of serving, add a few fresh mint leaves in each glass.

Variant

If you want to give a glazed touch to the glasses, you can leave them in the freezer for a while before using them.

Nutritional information:

• Calories: 111
• Carbohydrates: 18 g
• Protein: 3 g
• Fat: 3 g
• Cholesterol: 9 mg

FLAN WITH BLUEBERRY SYRUP

Ingredients (for 4 people):

• 500 g vegan cottage cheese
• 125 g sugar
• 4 tablespoons egg replacement powders
• 1 vegetable yogurt
• 1⁄2 lemon (its juice)
• Caramelizing sugar

For the syrup:

• 200 g blueberries
• 100 g sugar
• 1⁄2 glass of water
• 1⁄2 lemon (your skin)

Preparation (10′ + 30′ cooking):

1. Clean the blueberries and bring them to a boil with water, lemon peel and sugar, over low heat. Separately, mix the ingredients of the flan in a blender.
2. Heat the sugar on the fire to caramelize with a few drops of lemon until you get the caramel and pour into flan molds. Pour the flan mixture on top and bake in a water bath for about 15 minutes, with the oven preheated to 170 °C.
3. Once the custards are set, serve them accompanied with the previously prepared blueberry syrup.

ROASTED PEACH, WITH ITS JELLY AND ICE CREAM

Ingredients (for 4 people):

• 4 peaches
• 2 tablespoons sugar
• 4 scoops vanilla ice cream

For jelly:

• 2 peaches
• 500 ml water
• 200 g sugar
• 200 ml red wine or must
• 1 cinnamon stick
• 1 lemon, its rind

Preparation (15’+40′ cooking):

1. Mix the water and sugar, and bring to a boil. Let cook until you get a syrup, about 5 or 6 minutes.
2. Crush two peaches with the red wine and add them to the syrup along with the cinnamon and lemon rind. Cook everything together for another 15 minutes.
3. Cut the other four peaches in half and debone them. Cover with jelly and let cool for 2 to 3 hours in the refrigerator.
4. Heat the oven to 200 ºC. Spread the jelly on a baking dish and, on it, the peaches with the cut part facing up. Bake for about 20 minutes or until they begin to brown.
5. Remove and let cool; Once cold, serve with ice cream.

Nutritional information:

• Calories: 463
• Carbohydrates: 93 g
• Protein: 3 g
• Fat: 4 g
• Cholesterol: 0 mg

GLASS OF COCOA WITH CHERIMOYA AND PASSION FRUIT

Ingredients (for 4 people):

• 8 passion fruits
• 150 g 70% cocoa chocolate
• 4 tablespoons water
• 4 ripe custard apples
• 1 glass of soy milk
• 1 teaspoon soy lecithin

Preparation (40’+10′ cooking):

1. Open and empty the passion fruits. Heat the chocolate broken into pieces and mixed with the water in a water bath, until it melts. Stir so that it is homogeneous and add two thirds of the passion fruit pulp. Spread over four glasses.
2. Split the custard apples in two and with an empty spoon the meat on a Chinese. With a ladle, squeeze until all the cream has come out and the nuggets are more or less clean. Spread that cream over the chocolate and put it in the fridge.
3. Mix the rest of the passion fruit without its seeds, with soy milk and lecithin. Using the mixer, beat at smooth speed until a layer of foam forms on the surface. Pick it up with a spoon and finish with it the glasses, which are served at the moment.

Nutritional information:

• Calories: 391
• Carbohydrates: 51 g
• Protein: 7 g
• Fat: 19 g
• Cholesterol: 2 mg

PISTACHIO DELIGHTS WITH ORIENTAL PERFUME

Ingredients (for 6 people):

• 1/2 l rice, soy or oat milk
• The peel of a lemon
• 1 cinnamon stick and vanilla sprig
• Cardamom and ginger powder
• 1 tablespoon agar-agar flakes
• 2 tablespoons orange blossom water
• 1 cup mineral water
• 1 tablespoon honey
• 150 ml soy milk cream
• 50 g raw unsalted pistachios
• petals of fresh flowers
• homemade liquid candy

Preparation (15′ + 60′ rest):

1. Heat the vegetable milk over low heat with the skin of lemon, cinnamon, vanilla, cardamom and ginger, about ten minutes. Meanwhile, let the agar-agar soak in orange blossom water and mineral water.
2. Filter the milk and cook it with the agar-agar, over low heat and without stopping stirring, until it dissolves completely. Add the crushed pistachios, reserving some for garnish, and also honey and soy cream.
3. Pour this mixture into individual flaneras and cool in the fridge until solidified. Unmold and serve on plates with flower petals, pistachios and caramel tears.

Nutritional information:

• Calories: 179
• Carbohydrates: 96 g
• Protein: 3 g
• Fat: 5 g
• Cholesterol: 0 mg

GRAPE TARTS WITH FRESH CHEESE

Ingredients (for 4 people):

For the dough:

• 150 g flour
• 10 g whole wheat sugar
• a pinch of salt
• 60 g margarine
• 2 tablespoons very cold water

For the filling:

• 150 g vegan cottage cheese
• 100 ml vegetable yogurt
• 150 g black grapes, halved and seeded
• 100 g honey
• The juice of a small orange
• 50 g broken and unsalted pistachios

Preparation (50′ + 20′ cooking + 30′ rest dough)

1. Mix the flour, sugar and salt in a large bowl. Mix the margarine with the flour until you get a crumby consistency. Add the water little by little and mix until it forms a bun. Let refrigerate 30 minutes wrapped in a damp cloth.
2. Preheat the oven to 200 ºC. Spread the paste and line with it four 9 cm molds smeared in oil. Prick the base with a fork, line with baking paper and fill with chickpeas so that the dough does not inflate. Cook ten minutes, remove the paper and chickpeas, and put back in the oven about five more minutes.
3. When the paste is golden, remove it from the molds and let it cool. Beat the cottage cheese with the yogurt, spread between the tarts and cover with the grapes. In a saucepan dissolve the honey with the orange juice and cook over medium heat 5 minutes.
4. When it is a minute to remove it, add the chopped pistachios and finally pour this syrup on the tarts, letting it cool before serving.

ALMOND PUFF PASTRY WITH APPLES AND HONEY

Ingredients (for 4 people):

• 300 g golden apples
• whole puff pastry dough
• 1 egg white
• 125 g sliced almonds
• 2 teaspoons sesame
• 2 tablespoons clear honey
• 2 cloves
• olive oil

Preparation (10′ + 40′ cooking):

1. Preheat the oven to 190 ºC and upholster a plate with baking paper. Spread the puff pastry (about 16 x 32 cm), prick the surface with a fork and mark in squares of 8 x 8 cm. Paint the surface with the clear, spread the almonds and sesame on top, and bake in the oven.
2. Peel and chop the apples, discourage and fry with a little oil, honey and cloves. Let cool and arrange the compote between the puff pastry plates.

Nutritional information:

• Calories: 450
• Carbohydrates: 29 g
• Protein: 9 g
• Fat: 31 g
• Cholesterol: 18 mg.

COCOA AND MANGO CAKE

Ingredients (for 4 people):

• 1 mango, well ripe
• 125 g fresh eggs
• 60 g whole wheat sugar
• 60 g sifted whole wheat flour
• 10 g bitter cocoa powder
• butter for the mold
• Water and sugar for syrup

 Preparation (10′ + 35′ cooking):

1. Heat the oven to 165º C, prepare a little syrup boiling water with sugar. Cut the handle. Sift the flour and cocoa together. Beat the eggs and sugar with the rods of the mixer at full speed, until you get a pale and foamy cream, so that when the rods are lifted the thread of cream that falls late to sink. Then go incorporating the flour mixture with a wooden spoon, carefully.
2. Spread a pan with butter and flour, and fill with the mixture. Spread the handle with syrup, and dispose on the dough. Bake for 30 to 35 minutes depending on the oven.

Nutritional information

• Calories: 220
• Carbohydrates: 34 g
• Protein: 6 g
• Fat: 7 g
• Cholesterol: 163 mg.