3 quick and healthy dessert recipes to share

Making a dessert that is both healthy and delicious should not be filled with sacrifices and compromises. Follow these three easy recipes for an after-dinner treat that will satisfy the most discerning of sweet tooths.

Chocolate-Cherry Heart Smart Cookies

Ingredients

1.5 ounces all-purpose flour (about 1/3 cup)

1.5 ounces whole-wheat flour (about 1/3 cup)

1 1/2 cups old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons unsalted butter

3/4 cup packed light brown sugar

1 cup dried cherries

1 teaspoon vanilla extract

1 large egg, lightly beaten

3 ounces bittersweet chocolate, coarsely chopped

Cooking spray

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

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Black Forest Banana Split

Ingredients

2 cups nonfat ricotta cheese

2 bananas, split lengthwise

16 walnut halves

1 teaspoon unsweetened cocoa powder

2 teaspoons cherry-flavored syrup

Preparation

1. Spoon ricotta into a dessert dish and place a banana half on each side of the cheese. Put the walnut halves on top and dust with the cocoa powder. Drizzle the cherry concentrate on top.

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Fresh Raspberry-Mousse Almond Crumb Cake

Ingredients

1 cup unbleached all-purpose flou

1/3 cup sugar

1/8 teaspoon sea salt

5 tablespoons unsalted butter, chilled, cut into small pieces

1/2 cup low-fat vanilla yogurt

1 1/4 teaspoons pure vanilla extract

1/2 teaspoon almond extract

1 large egg

1/2 teaspoon baking powder

1/4 teaspoon baking soda

4 ounces light cream cheese, room temperature

1/3 cup raspberry jam or preserves (preferably seedless)

3/4 cup fresh raspberries (optional)

3 tablespoons sliced almonds

Preparation

1. Preheat oven to 350 degrees F. Combine flour, sugar, and salt in a large bowl; cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.

2. Add yogurt, vanilla and almond extracts, egg, baking powder, and baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick baking pan.

3. In a small bowl, combine cream cheese and jam; beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries (optional) and almonds.

4. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled. Cut into 8 wedges.

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