Holiday Desserts

Here are three great Holiday recipes that have been fully 2.5’d. Each has had more than half the calories removed by reducing the amount of sugar. And then we amped up the flavor using European-style Butter and Molasses for richness plus a ton of zest, spices, and dried fruit. Enjoy!

Red Velvet Cookies Cheesecake Filling (for Red Velvet Cookies) Lemon Ginger Cake Salted Pistachio Shortbread

Red Velvet Cookies

Serving size 1 Cookie 91 cal Protein: 1g Carbs: 13g Fat: 4g

Ingredients

2 C Flour
1 Tbsp Baking Powder
Sea Salt
¼ C Butter , unsalted and melted
¼ C Olive Oil
½ C Turbinado Sugar
3 Eggs
1 Tbsp Molasses
1 Tsp Vanilla Extract
2 Tbsp Cocoa Powder
1 Tbsp Beet Root Powder
Cheesecake Filling (see recipe below)

Directions

In a bowl, combine Flour, Baking Powder, and Sea Salt. Set Aside.
In a separate bowl, combine Butter, Oil and Sugar. Mix for 2 minutes. Add Eggs, Molasses, and Vanilla. Mix until well combined. Add Cocoa, Beetroot, then Flour mixture gently into butter mixture. Cover with plastic and refrigerate for an hour.
Preheat oven to 350F. Parchment line a Baking Sheet.
Scoop dough into balls. Add one frozen CheeseCake square into the center of each dough ball. Roll each ball in powdered sugar and place on baking sheet. Bake for 10-12 minutes or until bottoms start to darken. Cool on a wire rack.

Cheesecake Filling (for Red Velvet Cookies)

Ingredients

8 oz Cream Cheese
1 Tbsp ArrowRoot
2 Tbsp Powdered Sugar
1 Tsp Vanilla Bean
Sea Salt

Directions

Beat with an electric mixer on high for 2-3 minutes. Spread into a parchment lined pan and freeze. Cut into 20 pieces.

Lemon Ginger Cake

Serving size 1” Square 119 cal Protein: 1g Carbs: 196 Fat: 4g

Ingredients

½ C Butter , unsalted (1 stick)
½ C Raw Sugar
2 Eggs
½ C Molasses
1 Tbsp Lemon Zest
1 ½ C Flour
1 Tbsp Ginger , Grated
1 Tsp Baking Soda
Sea Salt
½ C Milk
½ C Candied Ginger , finely diced
2 C Powdered Sugar
1 Lemon Zest & Juice
2 Tbsp Candied Ginger , finely diced

Directions

PreHeat Oven to 350F. Parchment Line and Grease a Square Baking pan.
In a bowl, cream butter and sugar on medium speed for 3-5 minutes, until light and fluffy. Add eggs, molasses, and zest. Mix until well combined (may look curdled).
In a separate bowl, sift together flour, baking soda, and sea salt. Combine Dry Ingredients and Milk to Wet Ingredients. Mix until smooth. Then fold in Crystallized Ginger. Pour batter into a pan, smooth the top. Bake for 30-35 minutes or until a toothpick comes out clean.
In a small bowl, mix powdered sugar, sea salt, lemon juice and zest. Set Aside.
Using a fork or skewer, poke holes all over the top of the hot cake. Then pour powdered sugar glaze over the top. Sprinkle remaining ginger over the top of the cake for garnish. When fully cool, slice and serve.

Salted Pistachio Shortbread

Serving size 1 Wedge 125 cal Protein: 2g Carbs: 11g Fat: 8g

Ingredients

3/4 C Raw Pistachios
⅓ C Powdered Sugar
½ C Butter , unsalted (1 stick)
¼ C Dried Cherries
1 Orange Zest
3/4 C Flour
Sea Salt

Directions

PreHeat Oven to 350F. Parchment Line and Grease a Springform Pan.
Place Pistachios in Food Processor and pulse until powdery, not pureed. Set 2 Tbsp aside. Add Sugar and Butter to food processor, pulse until smooth. Add Cherries and Zest, pulse until well combined.
Move Pistachio mixture to bowl, add flour and salt. Hand Mix and then press into Springform pan. Sprinkle top with remaining pistachios.
Bake 17-22 minutes. Cool and slice.