3 healthier dessert recipes to try this Christmas

Determined to not derail your progress this festive season? These quick and simple recipes will keep you on track without making you feel like you’re missing out.

From the classic Christmas pudding to sweet stocking fillers and chocolate advent calendars, this season is all about indulging. Christmas Day is generally accepted as a universal cheat day, but if you’re someone who’s currently training for a marathon or a competition, or you’re simply dedicated to staying on track this winter, you may be feeling slightly apprehensive in the run-up to the festive period.

So, we’ve selected our top three dessert recipes for you to try this Christmas, each of which is tasty, healthy and, most importantly, will still allow you to indulge over the holidays.

Read more: ‘I tried everything in Marks & Spencer’s 2024 Christmas food range – these are my top picks’

Healthier Christmas desserts:

Vegan avocado and chocolate mousse

Serves: 2

Ingredients

1 large avocado

25g raw cacao powder

4 tbsp molasses

1 tsp of vanilla paste

Method

1. Blend the avocado in a food processor, then add the remaining ingredients and blend again. Taste and, if not sweet enough, add more molasses and blend once more.
2. Spoon the mousse into two pots and put in the fridge to set for a couple of hours.

Recipe by foodpowernutrtion.com

Read more: These beloved Christmas foods are worse for you than you’d think 

Christmas pavlova

Serves: 8

Ingredients

5 medium free-range egg whites

150g caster sugar

250g low-fat natural yoghurt

1 orange, finely zested, and 1 tbsp juice

drop of almond extract

pinch of cinnamon

200g raspberries (or a berry of your choosing)

50g flaked almonds, toasted

1 square of dark chocolate

Method

1. Heat oven to 120C, fan 100C, gas ½. Line a baking tray with parchment paper.
2. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar and continue to whisk until you have stiff peaks and the meringue looks glossy.
3. Arrange the mixture in the form of a wreath on the prepared tray. Bake for 30 mins, then reduce the temperature to 110C, fan 90C, gas ¼ and bake for another 1 hr 30 mins. Turn off the oven, leave the door ajar and leave until the meringues are cold.
4. Just before serving, make the topping. Mix the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture, then scatter over the raspberries and almonds. Finely grate over the chocolate and serve.

Recipe from bbc.co.uk

Cranberry baked oats

Serves: 2

Ingredients

butter, for the dish

60g fresh or frozen cranberries, halved

80g rolled oats

35g raw almonds, roughly chopped

½ tsp salt

¼ tsp baking powder

3 tbsp unpasteurised honey

2 tbsp natural almond butter

1 tbsp coconut oil

½ tsp pure vanilla extract

80ml orange juice

80ml milk

whipped cream or honey, to serve (optional)

Method

1. Heat oven to 165C, fan 145C, gas 3 and lightly butter a 16×10 cm baking dish.
2. Reserve six or seven cranberry halves for topping the bake. Tip the remaining cranberries, oats, almonds, salt and baking powder into a medium bowl and stir well to combine. Set aside.
3. Whisk together the honey, almond butter, coconut oil and vanilla in a small bowl until emulsified. Pour in the orange juice and milk and whisk well.
4. Add the wet ingredients to the dry ingredients and stir to combine. Scrape the mixture into the prepared baking dish and gently jiggle the dish to create a level surface. Top the mixture with the reserved cranberries.
5. Bake for 25-30 mins, or until puffed and golden. Remove from the oven and allow to cool for 10 mins. Serve with whipped cream, honey or any additional toppings you desire.

Recipe from naturallysweetkitchen.com