6 Guilt-free desserts

This winter season don’t compromise on your taste buds. Indulge in the festive treats and winter goodies without harming your diet. Here are 6 guilt-free desserts for Christmas.

Peanut Butter Cookies
Ingredients –
1 cup unsweetened peanut butter
½ cup jaggery
1tbsp flax egg
½ cup Choco chips
3tbsp sattu/almond flour (just enough to bind the cookies well)
1tsp vanilla extract
1tsp Ghee

Nutrition Info per serving
Amt
Calories
250
Carbs
26.1
Proteins
8.25
Fats
12.6

Method:
Mix all the ingredients together in a container and prepare a dough that is not very liquid or soft, you can add a bit more of almond flour/sattu to prepare a better dough.
Now divide the dough into small balls and place them on a baking sheet lined with parchment paper, once done, slightly flatten each dough and also make sure you leave some space between the cookies.
Pre heat your oven to 180 degrees Celsius
Bake the cookies at 180 degrees Celsius for 12-17mins (but keep checking as every oven varies) and its ready.

Ragi cake:
Ingredients–
1 ¼ cup ragi flour
10-12 dates
2tbsp flax Seeds
3 ripe bananas
½ cup chocolate chips
½ tsp baking soda
½ tsp baking powder
2tbsp coconut oil
1 tsp vanilla
A pinch pf pink salt
½ cup walnuts
Water

Nutrition Info
Amt
Calories
319
Carbs
38.3
Proteins
5.1
Fats
13.5

Method –
Roast the ragi flour and let it cool aside once done.
Soak the dates in water for 20 mins to soften them. Add the dates to the chutney blender, add 2tbsp flax seeds, a pinch of salt, 2tbsp coconut oil, 2tsp Apple Cider Vinegar and 1/3rd cup water. Blend all of them until mixed well, later add 2-3tbsps of water more and blend it well. Transfer them to the bowl and keep them aside.
Take 3 overripe bananas, mash them and add the blended ingredients to the bowl, mix them.
Later, add 1tsp cocoa powder, ragi flour, baking soda, and baking powder, a mix of it really well and sieve it into the banana mix.
With the help of a spatula, mix the banana mixture with the ragi flour, you may have to add nearly 1/3rd cup of water to the mixture so that the batter mixes well. The batter should be thick and creamy.
Add ½ cup Choco chips and walnuts to the batter evenly, do not over-mix them.
Pre-heat the oven to 180 degrees Celsius.
Take a baking dish, add 2drops of coconut oil to grease the dish, and grease the sides as well
Place parchment paper in the center.
Transfer the batter to the baking dish and bake it at 180 degrees Celsius for 30-35mins (keep checking after 25mins).
Once baked, let it cool aside and your cake is ready.

Pineapple Sorbet –
Ingredients –
1 whole-cut pineapple
9-10 Mint Leaves
2tbsp organic honey
1tsp of lemon juice
Pinch of black salt
Water

Nutrition Info
Amt
Calories
122
Carbs
30
Proteins
0
Fats
0

Method –
Take the cut pineapple and freeze it overnight.
Add the frozen pineapple to the blender the next day along with mint leaves, lemon juice, honey, black salt, and 1/4th cup water and blend it well.
Pour in a freezer-safe container, freeze for 3-4 hrs and its ready.
Jackfruit Cake

Ingredients –
3 cups jackfruit ripe and deseeded
1 cup fresh coconut, grated
1 cup sooji
3/4th cup jaggery
A pinch of pink Himalayan salt
10 cashew nuts
1tsp cardamom powder

Nutrition Info
Amt
Calories
270.7
Carbs
57.3
Proteins
4.53
Fats
7.02

Method:
Dry roast the sooji for 10 mins on medium heat, once roasted, remove it from heat and let it cool.
Take the deseeded jackfruit and add it to the blender and make a smooth puree.
In a bowl combine the puree with roasted sooji, grated coconut, salt, cardamom powder, cashew nuts, and jaggery. Mix all the ingredients well until the cake batter comes together.
Grease a cake pan and pour this jackfruit cake batter into it.
Prepare the steamer by adding water and bringing it to a boil. Place the cake pan with the jackfruit cake batter into the steamer for approximately 20 minutes.
After roughly 20mins, remove the cake pan from the steamer and allow the jackfruit cake to cool, once cooled, demold it and ready.

Beetroot Hawla

Ingredients –

2-3 fresh beetroots
2tbsp Ghee
1/4th cup chopped cashews, almonds and pistas
200-250ml milk
1/4th cup jaggery
1tsp cardamom powder

Nutrition Info per serving
Amt
Calories
385
Carbs
32.5
Proteins
9
Fats
19

Method –
In a pan, add 1tbsp ghee, fry the chopped nuts (cashews, almonds and pistas) and set aside.
Add grated beetroot to the same pan and sauté it properly (this will help reduce the raw smell from the beetroot), once the beet softens a bit, add milk to it and bring it to a boil.
Simmer and keep stirring occasionally, a few minutes later add jaggery to it and mix well.
Add the remaining 1tbsp ghee and simmer the halwa until it thickens and comes together.
Add the nuts and cardamom powder from top and your halwa is ready.
Serve warm with a cup of tea.

Chia Seed Pudding :

Ingredients –
1 cup almond milk/coconut milk
2tbsp chia seeds
½ cup berries/chopped apples
1tsp maple syrup/honey
1tbsp chopped pistas and cashew

Nutrition Info per serving
Amt
Calories
400
Carbs
26
Proteins
9
Fats
23

Method –
In a cup of milk, add 2 tbsp chia seeds and let it soak overnight in a fridge.
The next morning, you’ll notice that the chia seeds have swollen and the whole mixture has become thick like a pudding.
Add 1tsp honey or maple syrup and mix it well.
Add berries or chopped apples from the top along with chopped nuts and your easy healthy dessert is ready.