5 Easy Healthy and Delicious Holiday Recipes

family making easy health and delicious holiday treats

Christmas is less than a week away and it is time to start your holiday baking. There is no better way to celebrate than with freshly baked sweets. Try these 5 easy healthy and delicious holiday recipes today and avoid the inevitable sugar crash by swapping out some of your favorite treats with a healthier substitute.

 

5 Easy Healthy and Delicious Holiday Recipes:

 

Healthy Gingerbread Blossoms

Author: Amy’s Healthy Baking

Ingredients:

Instructions:

  1. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. In a separate bowl, whisk together the butter, egg, vanilla stevia, and vanilla extract. Stir in the milk and molasses. Add in the flour mixture, stirring just until incorporated.
  3. Divide the dough into 30 equal portions, and roll each into a ball. Place onto the prepared baking sheet. Using the flat bottom of a drinking glass, flatten the cookie dough to be slightly larger than the bottom of the dark chocolate kisses. (Note: These cookies don’t spread while baking!)
  4. Bake at 325°F for 7-9 minutes. Once the cookies come out of the oven, immediately (but gently!) press a chocolate kiss into the center of each cookie. Cool on the baking sheet for at least 10 minutes before carefully transferring to a wire rack to cool completely.

For more information: @AmyBakesHealthy | Amy’s Healthy Baking on Facebook | amyshealthybaking.com

 

Cranberry Almond Greek Yogurt Cake

Author: Lovely Little Kitchen

Ingredients:

  • 1/4 cup butter, softened
  • 1/2 cup coconut oil
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 teaspoons almond extract
  • 1 cup plain nonfat Greek yogurt
  • 3 cups all purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoons salt
  • 1 cup whole cranberry sauce
  • Optional: sliced almonds and whole cranberries for garnish

Glaze:

  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 2-4 tablespoons water
  • 1/4 teaspoon almond extract

Instructions:

  1. Preheat oven to 350 degrees, and grease your Bundt pan well. I like to use a nonstick spray made specifically for baking. Set aside.
  2. In the bowl of an electric mixer, cream together butter, oil, and sugar on medium speed. Add eggs one at a time, and mix until incorporated.
  3. Mix in almond extract and Greek yogurt.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
  5. Batter will be stiff and sticky.
  6. Spoon half of the batter into the bottom of the pan and spread it out evenly. Then spoon the cranberry sauce on top of the batter. Top with the remaining batter, being careful not to stir it into the cranberry sauce.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Allow the cake to cook in the pan for 15 minutes before turning out onto a cooling rack.
  9. When the cake is cool, whisk your glaze together, adding water a tablespoon at a time to achieve the desired consistency, and drizzle over the cake. Arrange sliced almonds into a flower pattern and place a cranberry in the center. I fished a few out of my whole cranberry sauce and rinsed them off with water before placing them on the top of the cake.

For more information: @LuvlyLilKitchen | Lovely Little Kitchen on Facebook |

 

Chocolate Pomegranate Clusters

Author: Flo & Grace

Ingredients:

  • 1 Cup of Chocolate Chips
  • 1 Pomegranate

Instructions:

  1. Slice pomegranate in half and then into quarters. Place in large bowl of water and soak 5 minutes. Begin to break pomegranate apart under water, allowing arils to fall to bottom of bowl. Remove rind and membranes. Remove seeds from bowl, picking out any debris. Place on a paper towel-lined plate and blot gently with more paper towels. Arils must be completely dry. Let me stress that again, completely dry. To ensure this, I leave them out to air dry further for a couple hours or place them on a plate in a barely heated oven (that has been turned off). Any residual moisture will prevent the chocolate from binding to the arils and the clusters will fall apart.
  2. Line a mini muffin pan with 20 mini muffin cups/liners.
  3. Pour chocolate chips into a heavy-duty zip top bag, shake down into one corner. Place in microwave and heat in 15-20 second intervals, removing each time to knead. Continue until chocolate is smooth and viscous. Squeeze chocolate down into one corner. Snip off a tiny corner to make a makeshift piping bag.
  4. Drizzle chocolate into bottom of cups. Add a layer of pomegranate arils to each cup. Drizzle with more chocolate. Repeat so that you have four layers of chocolate and three layers of arils.
  5. Allow to harden in a cool, dry place.

For more information: @floandgracemag | Flor & Grace on Facebook |

 

Skinny Cranberry Bliss Bars

Author: Skinnytaste

Ingredients:

  • 2 cups all purpose flour (Gold Medal)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/8 teaspoon ground cinnamon
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar, unpacked
  • 1/4 cup melted unsalted butter
  • 2 large egg whites
  • 1/4 cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2/3 cup white chocolate chips or chopped white chocolate
  • 1/3 cup dried cranberries, chopped

Frosting:

  • 8 oz 1/3 less fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 ounces white baking chocolate, melted*
  • 1/3 cup dried cranberries, chopped
  • 1/2 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
  2. In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
  3. In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
  4. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
  5. Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
  6. Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
  7. Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
  8. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
  9. When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

For more information: @Skinnytaste | Skinnytaste on Facebook |

 

Cranberry Cream Cheese Pumpkin Cookies

Author: Amy’s Healthy Baking

Ingredients:

  • 4 tbsp cream cheese (regular, Neufchâtel, or fat-free)
  • 2 c all-purpose flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 ½ tsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp salt
  • 4 tbsp butter, melted
  • 2/3 c pumpkin purée (NOT pumpkin pie filling)
  • 2 tsp vanilla extract
  • 1 c granulated sugar
  • 4 tbsp dried cranberries

Instructions:

  1. Preheat the oven to 350°F, and line two baking sheets with parchment paper or Silpats.
  2. Cut the cream cheese into ¼” cubes, and place on wax paper. Place in the freezer while preparing the cookie dough.
  3. In a medium bowl whisk together the flour and next 6 ingredients (through salt). In a separate bowl, stir together the butter, pumpkin, and vanilla. Mix in the sugar. Add in the flour mixture, stirring just until incorporated. Gently fold in 3 tablespoons of cranberries and 3 tablespoons of cubed cream cheese.
  4. Shape the cookie dough into 24 balls, and place onto the prepared baking sheets. Press the remaining cranberries and cream cheese cubes into the tops. Flatten each to about ½” to ¾” thick. Bake at 350°F for 15-17 minutes. Cool on the pans for 10 minutes before turning out onto a wire rack to cool completely.

For more information: @AmyBakesHealthy | Amy’s Healthy Baking on Facebook | amyshealthybaking.com

 

Mother and her children making healthy and delicious holiday sweetsWe hope you have enjoyed these easy and healthy holiday recipes. While we can’t make the holidays last longer we can still savor the taste of the season while it lasts. If you liked this week’s post be sure to check out other recipes on HealingRadius.com!

 

Click here for more recipes.

Add a Comment

Your email address will not be published. Required fields are marked *