Healthy-ish Holiday Desserts

As the holiday season ramps up, finding desserts that are both delicious and nutritious can be a challenge.

To help, we asked Amy Reuter, EvergreenHealth Signature Care Dietitian, to share two of her favorite recipes that are easy to make and packed with flavor.

Chocolate Frozen Raspberries

Makes six (4-raspberry) servings

24 raspberries
1/3 cup vanilla yogurt (e.g. Siggi's 4%)
1/2 cup dark or semisweet chocolate chips
2 teaspoons coconut oil

1. Rinse fresh raspberries and pat them dry with a paper towel.
2. Line a small baking sheet with parchment paper.
3. Use a toothpick to dip each raspberry into the yogurt and swirl to coat. Place yogurt-covered raspberry on the baking sheet. Once all raspberries are coated, place in the freezer for 30-60 minutes.
4. Melt chocolate chips and coconut oil in the microwave in 30 second intervals, until melted.
5. Dip each yogurt covered raspberry into the melted chocolate and place them on the parchment lined sheet. When they are all coated, place them back in the freezer until chocolate has set. When ready to serve, remove from freezer and let sit 3-5 minutes before enjoying.
6. Berries will last 2-3 weeks in the freezer.

Modified from Eating Bird Food

Nutrition per 4-raspberry serving: 110 kcal, 10g carbs, 2g protein, 7g fat, 5mg sodium, 5g fiber

Peanut Butter Pretzel Truffles

Makes 14 servings

1/2 cup pitted medjool dates (about 7-8)
3/4 cup raw almonds and/or roasted peanuts
1/2 cup mini pretzels (broken/packed)
1/2 cup salted natural peanut butter
1 cup dark or semisweet chocolate chips
1 teaspoon coconut oil (optional)

1. Soak dates in warm water for 10 minutes and then drain.
2. Place nuts in a food processor and pulse until finely ground. Add the pretzels and process until only small bits remain. Transfer mix to a bowl.
3. Place soaked dates in the food processor and process until they begin to form a ball. Add the peanut butter and process until well combined.
4. Add in the pretzel-nut mixture a small amount at a time until a dough forms. You will have pretzel-nut mix remaining, about 1/4 cup.
5. Form dough into 1 tablespoon balls and place on a parchment lined baking sheet. Place in freezer for 30-60 minutes to chill.
6. Melt chocolate and coconut oil (if using) in a microwave and heat in 30 second intervals until melted.

Remove truffles from freezer and dip each into the melted chocolate. Use a fork to remove and tap away excess chocolate. Transfer to prepared baking sheet and top with pretzel-nut pieces. Place back into the freezer to set. Truffles can be stored in refrigerator or freezer.

Modified from Minimalist Baker

Nutrition per serving: 155 kcal, 16g carbs, 3g protein, 9g fat, 70mg sodium, 2g fiber