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Sweets with less than 200 calories and 15g sugar per serving.

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Chocolate Cake Pops

  • by Elif
  • Posted on November 3, 2019November 6, 2019

96 cal, 14C/5F/1P/7S. Chocolate Cake Cops for half the sugar and calories of their Starbucks…

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  • breakfast

Apple Pie Parfait

  • by Elif
  • Posted on October 30, 2019November 1, 2019

284 cal, 41C/10F/10P/21S. An easy and healthy way to eat a protein packed breakfast that…

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  • bars

Cosmic Pumpkin Brownies

  • by Elif
  • Posted on October 29, 2019November 7, 2019

90 cal, 12C/5F/2P/7S. Whole-grain, low-sugar frosted brownies that are made with pumpkin so they’re the…

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  • bars

Vegan Apple Pie Bars

  • by Elif
  • Posted on October 27, 2019December 19, 2019

87 cal, 12C/2F/2P/6S. The easiest and healthiest way to stuff your pie hole with apple…

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  • cookies

Chocolate Helva Cookies

  • by Elif
  • Posted on October 23, 2019November 1, 2019

149 cal, 14C/9F/5P/6S. I made these cookies a couple of weeks ago and I actually…

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  • cookies

3-Ingredient Cookies

  • by Elif
  • Posted on October 20, 2019November 15, 2019

94 cal, 13C/4F/2P/4S. The easiest way to go from zero to freshly baked healthy cookies,…

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  • Uncategorized

Impossible Pumpkin Bread

  • by Elif
  • Posted on October 18, 2019October 23, 2019

177 cal, 27C/4F/6P/10S. Hi it’s me with the only Healthy Pumpkin Bread recipe you’ll ever…

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About Elif Yamangil

Hi there, I'm Elif!

Don't you just hate it when you land on a "Healthy" Dessert Blog and that eye-catching cake or pie is 400 calories and contains 30+ grams of sugar per slice? Yeah, me too.

All my sweets are less than 200 cal and 15g sugar per serving (most of them even a lot less than that). So follow me and Let's get cooking!

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Recent Posts

  • Lemon Ricotta Cookies
  • No Bake Chocolate Pecan Pie Bars
  • Mom’s Oatmeal Breakfast Cookies
  • Easy Coffee Cake
  • Easy Chocolate Freezer Fudge

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Blueberry Banana Bread Pudding, vegan/can be gf, 105 cal 👌 got some bread and fruit? Dessert for Saturday! . . . So I’m kinda proud. I’ve been 4 days vegetarian today!!! I don’t wanna be the ahole that’s like “girl, went keto 3 days ago and already lost 5 POUNDS” … ever heard of a little thing called glycogen? 😒 BUTTTT… I feel amazing. I have SO MUCH energy, I insta-leaned, and my mind is 100% CALM 😇 ALL OF WHICH ARE LIES 😅😅😅 . . . I feel just the same 🤷‍♀️ I’m probably feeling more bloated this week and my energy/mood are both normal. Bloat guys, mostly has to do with hormones. Even allergies and sodium is noise to the signal that is OVULATION 👶 I used to get bummed that my body bloats every month, now I’m like, heck yeah my body still wants to make babies 💃 I’m YOUNG and 🔥! . . . I’m still proud tho. I just eat some plants and call it a day and feel absolutely fine hunger-wise. It’s different, and I like it! I still eat eggs and yogurt (not a cheese person honestly, I’d choose avocado or tahini over cheese 100% of the time!). I’ll probably eat some animal protein on Sunday (grilling day) but this is still something. . . But enough about my feeding shenanigans, you got some bread and a ripe banana don’t ya. And if you’re following me you MUST also have some frozen bluebs? Make this overnight, if you omit the sugar it’s breakfast, if you keep it in it’s dessert. YUM! . . . - About 3 cups chopped bread (I used 2 english muffins) (140 g) - 1 banana chopped small - 1/2 cup blueberries or other (70 g) - 2 eggs (regular or flax) - 3/4 cup milk, I use almond (180 g) - 2 tbsp any sugar or maple syrup (24 g) - load it up with cinnamon of course . . Serves 6: 1. Mix all wet, add all dry (mash the bananas a little while mixing) cover and refrigerate overnight or at least 1 hour. 2. In the morning transfer to loaf pan with parchment and bake 1 hour at 350F. 3. Cool a bit and spoon. Serve with cream, ice cream, drizzle something, so good!
Cookie Dough Freezer Fudge Cups - vegan/gf, 79 cal 👌 we need all the cold treats! . . Unsettling realization of today, is how less active I’ve become: I checked my average daily steps for the past year or so (I’ll put it in the stories). Remember how I had shingles for a whole month back in November? 😬 I couldn’t get off the couch. My average steps now in quarantine has been the same as the month of November (4K/day) 😱 And I workout! I run, I walk… 3-4 times a week? It’s just so difficult to rack up the same number of steps that I used to simply going out and about. Up and down the stairs, riding the subway, getting lunch, going to the bathroom… Now everything is within 10 steps reach. No wonder my body/mood/digestion feels abnormal… . . So I’ve decided to try to average 6K this month. I’ll have to create room for it, but what can we do? Give up dessert? HEEELL NO 🙅‍♀️ Def not in quarantine. . . My dessert portions have been getting smaller tho 😅 here’s some mini cups for ya! Freezer treats are life when it’s 80 degrees out 🥵. . . Cookie dough layer: - 1 tbsp coconut oil melted (15 g) - 1 tbsp maple syrup (21 g) - 2 tbsp applesauce (30 g) - 1 tsp vanilla extract, pinch of salt - 1/2 cup almond flour (56 g) - 1/4 cup oat flour (30 g) - (Optional) 1 tbsp mini or chopped chocolate chips, i didn’t use them (15 g) . . . Fudge layer: - 1/2 cup sweet potato or pumpkin puree (120 g) - 3 tbsp chocolate chips (45 g) . . . Makes 12 cups in a mini muffin pan: 1. Mix all cookie dough ingredients. 2. Press 1 tbsp cookie dough into each mini muffin cavity. 3. In a bowl add puree and chocolate, microwave in 30 sec increments until all chocolate is melted. 4. Add 1 tbsp fudge into each muffin cavity. 5. Freeze until set, a few hours at least. 6. Enjoy and keep frozen!
One Bakery-style Pumpkin Pecan Muffin - vegan/gf, 223 cal 🎃 Single serving recipe 😱 we can start getting ready for the fall now, no? . . One Sunday just before the lockdown we drove down to Providence, RI on a whim and ended up at @pasticheri (one of our faves on Federal Hill - the Italian neighborhood) and you know, ordered like 5 desserts 🧁😅 Gotta love that 20 in the 80-20 rule!) One of which was this pecan crusted pumpkin muffin, with the hugest muffin top in history (i’ll put it in my stories if i can find the pic) Gav actually picked this one, which I was surprised to find out, he’s a muffin man now? OK 🤷‍♀️😅 It was a gd muffin, so the other day reminiscing about the good ole days of society, I created this single-serving recipe! It came pretty close! Loved it 🤗. . . . - 2 tbsp pumpkin (or sweet p) puree (30 g) - 1 1/2 tbsp milk, I use almond (21 g) - 2 tsp sugar (8 g - adjust if you like) - 1 tsp oil (5 g) - 1/4 cup flour, gf if desired (30 g) - 1/4 tsp baking powder - 1/4 tsp cinnamon and/or pumpkin spice - 1 heaping tsp chopped pecans (4 g) . . . . Makes one giant bakery-style muffin or 2 regular. 1. Preheat oven to 350F and grease one muffin cavity (ideally jumbo) or ramekin. 2. Mix pumpkin, milk, sugar, oil. 3. Whisk together flour, baking powder, spices, pinch of salt. 4. Combine the two (don’t overmix, only fold). 5. Transfer to muffin pan, sprinkle pecans, and bake 25-30 minutes. 6. Pro-tip: If you want a really domey muffin, bake the first 5 minutes at 425F. 7. Enjoy your fresh bakery muffin!
Pesto Babka Bread, vegan/maybe gf, 124 cal 👌 make the dough the night before (therapy), bake in the AM! . . This is what I’ve been doing when I still have to bake every day but we’re swimming in dessert: Bake something savory 👩‍🍳 I never seem to stress-eat this stuff somehow so that’s a win, and Gav loooves it (we’re all a little desensitized to dessert at this point 😬). Making avocado toast of this flaky yummy bread is the best breakfast EVER. . . BTW, I created this bread just brainstorming what can I turn my babka recipe into (it’s my therapy), pesto sounded insane so I went with it, never once googling if anyone has ever done this before. 5 minutes ago writing this cap I google “pesto babka” and it’s a thing! Who da thunk it 😅 . . . - 1 1/3 cup flour (165 g, ideally all purpose, gf all purpose might work) - 1 heaping tsp active yeast, 1/2 tsp salt - 1/2 cup milk, I use almond (120 g) - 1 tbsp sugar (12 g) - 1 tbsp oil (15 g) - 1/4 cup (vegan) pesto (56 g) . . . Makes one standard loaf / 8 slices (slice thinner if u like). 1. Preheat oven to 350F. 2. Whisk together flour, yeast, salt. 3. Whisk together milk, oil, sugar and microwave the mixture until warm to the touch (30-60 sec, about 110F). 4. Stir until all sugar is melted. 5. Pour into dry mix and combine to make a non-sticky dough (add flour if u need). 6. On a floured surface knead a few times over, cover and let the dough rest 10 min. 7. Roll the dough out into a rectangle, spread pesto on, roll up and vertically cut into two halves and twist. 8. Place in a loaf pan with parchment (cover and refrigerate overnight if not baking immediately). 9. When ready to bake, let bread rise in warm oven for about an hour. 10. Bake at 350F for 30 minutes until lightly browned.
Chocolate Covered Nut Butter Bananas, vegan/gf, 66 cal 🍌 Dessert doesn’t get more whole food than that! . . It’s 80+ degrees here today and these treats will keep us cool all week long! Simple 4 ingredients, no sugar, no flour, so if you’re currently on some sort of extreme “clean eating” stint (no judgment, I’m team “do what makes you happy”!) these are the treat for YOU. Pro-tip: let them soften 1-2 min before biting in, because not everyone’s teeth can handle those frozen naners! . . - 1 ripe large banana (about 120 g) - 1 tbsp your fave nut/seed butter (16 g) - 1/4 cup chopped chocolate (60 g) - 1 tsp coconut oil (5 g) . . . Makes 8 bites. 1. Slice banana into 16 (first slice into half, then halve the halves, algorithmic style!). 2. On parchment, place nut butter on half the slices, make sandwiches, freeze until set. 3. Melt chocolate and coconut oil (you might need to melt more to be able to dip all of them but there will be leftovers). 4. Dip and cover each bite in chocolate (I use forks) freeze again. 5. Eat & keep frozen!
Meatless Tofu Patties - vegan/gf, 79 cal (whole plate about 400 cal and lotta plantbased protein) 🌱 Check my stories for more nutritional breakdown! . . . I sometimes wonder why I share the food I share here. Especially when it’s crystal clear that when I share savory stuff my engagement tanks (ok, it used to be worse, I think we got some savory fans here, finally!)… I just share it because I love SHARING FOOD 😃I’m eating these meatballs today for lunch and this is my way of telling y’all “FOLKS, COME OVER TO MY HOUSE FOR SOME BOMB DOT COM TOFU PATTIES”. 🤷‍♀️😅 . . . Ps, they’re easy too. And even Gav the meat-lover loves these! Don’t get me started on the toddler because she’s subsiding on yogurt with sprinkles at this point. . . . . - 1 block extra firm tofu drained and pressed with paper towels and weights (about 340 g) - 1/2 cup walnuts, don’t ask me why, it’s bomb tho (60 g) - 1/2 cup tomato paste (120 g) - 1/4 cup oat flour or bread crumbs (30 g) - Salt, pepper, garlic powder, paprika, chili powder, cumin, what have you! . . . Makes 9: 1. Blend walnuts until meal like. 2. Add all else and blend until smooth. It’ll look like raw meat! 3. Scoop 1/4 cup at a time. Pan fry on each side or bake 15-20 minutes at 350F. 4. They’re a little bit tastier pan fried! 5. YUM!
4 Fudgy Brownie Muffins NOW - vegan/gf, 126 cal 🍌 Flourless and sugarless small batch recipe for you! . . . Before I head out for my daily stroller naptime walk, lemme remind you that if you have one very ripe sad banana you can turn it into 4 fudgy muffins now. Because it’s still the long weekend and we all deserve one last chocolatey hurrah! . . - 1 banana mashed (banana haters: sub 1/2 cup pumpkin + 1/2 tbsp sugar) - 1/4 cup almond flour (28 g) - 2 tbsp flax seed meal (13 g) - 2 tbsp cocoa powder (12 g) - 3 tbsp nut milk (45 g) - 1/2 tsp baking powder - 2 tbsp chocolate chips (30 g) . . . Makes 4: 1. Mix all dry and wet separately then combine. 2. Bake at 350 for 20 mins. 3. Let cool and firm up a bit and devour. 4. Brownie Muffins ready faster than you could say “brownie muffins ready”!
Funfetti Cake Loaf - vegan/gf, 126 cal 🍰 who knew that CAKE could be good for you? . . My cup is full today! Had a socially distant picnic gathering with friends yesterday, walked around under the sun, and got one froyo to share with Austen and then another for myself, topped with oreos, cookie dough and cheesecake bites and everything and felt like a KID 🍨 (will post some pics in my stories - I try to disconnect from IG when I’m doing family/friend things). Can we make a pact, to never take normalcy for granted again? Because normalcy was pretty sweet 🙏 . . . I made this cake per request! I’m an idiot though and forgot to note down the person who requested it, so hope you’re reading this, girlie who loves funfetti cake and whose birthday is coming up late MAY 🎉 Despite all the frosting and sprinkles in this thing, 7g TOTAL sugar per slice! . . . - 1 flax egg (or 1 egg beaten) - 1/2 cup applesauce (120 g) - 2 tbsp maple syrup (42 g) - 1/2 tsp vanilla extract - 1/2 cup almond flour (56 g) - 1/2 cup flour, gf ok (60 g) - 1 tsp baking powder - 1/2 tsp baking soda (you can omit if using regular egg) - 2 tbsp rainbow sprinkles - 2 tbsp any store bought frosting (I used @missjonesbakes from Whole Foods) . . . . Makes 8 slices in one junior loaf pan (amazon.com/shop/plentysweet200) or 8 square snack cakes in a standard loaf pan. 1. Preheat oven to 350F and grease your pan. 2. Mix flax, applesauce, syrup, vanilla. 3. Whisk together flour, almond flour, baking powder, pinch salt. 4. Combine the two via folding, do not overmix. See my baking tips highlight for how to fold. 5. Fold in sprinkles. 6. Transfer to loaf pan. 7. Bake 35+ minutes until knife comes out clean. Cool completely. 8. Spread frosting on, let it set in the fridge. 9. Slice, amazing!
Blueberry Cobbler for One! Vegan/gf, 219 cal 👌 The best thing I’ve ever come up with IMO and I need you all to try it! . . The fact that you can make a flaky, crumbly, juicy, sweet single-serving cobbler at home is still mind-blowing to me, and perfectly healthy, whole food ingredients too?! 😱 Give this a try for dessert or breakfast this week and use any berries you want! . . - 1/2 cup berries, I used frozen blueberries (70 g) - 1 tsp oil (5 g) - 2 tsp nut milk (10 g) - 1/2 tbsp maple syrup (10 g) - 1/4 cup flour, I use oat flour (30 g) - 1/4 tsp baking powder - Vanilla, salt . . . 1. Preheat oven to 350F. 2. Place berries (chop if not small) in a 1/2 cup ramekin. 3. Mix oil, milk, syrup, vanilla. 4. Whisk together flour, baking powder, salt. 5. Combine the two, folding only a few times, without overmixing to form a biscuit dough. 6. Top the fruit with the biscuit and bake 20 min. 7. Top with ice cream etc, DIG IN!!!
White Chocolate Snickers Crack Bars - vegan/gf, 118 cal 🥜 Snack/treat idea for the week! . . . You know how I said I was going to take a “Chocolate Oat Bar Hiatus” because I was getting too obsessed with them? Well I cracked. So did these bars. 🤷‍♀️ But I didn’t mind it and called them my crack bars. . . . I blame my cracking on the explore page. It kept showing me these homemade healthified white chocolate snickers bars video. Every time this video came up I watched it but every time I watched it I got even more tired just watching the process.😅 You make layers and layers and you cover each bar individually… I wanted to eat the same thing but for like 20% the effort 🤷‍♀️ and this is what I came up with! It has a raw brownie layer and peanut layer and covered in chocolate in one fell swoop. Lemme know what you think! . . . - 1/2 cup chopped medjool dates (80 g) - 2 tbsp nut/seed butter (32 g) - 1 cup oats (80 g) - 2 tbsp cocoa powder (12 g) - About 1/4 cup nut milk (60 g) - 1/2 cup peanuts or other nuts (60 g) - 1/4 cup white choc, vegan if desired (60 g) - 1 tsp coconut oil (5 g). . . Makes 12 bars: 1. If using rolled oats first process them to break them down to quick oat consistency. 2. Add to your processor dates, nut butter, oats, cocoa, and blend until meal like. 3. Transfer to bowl and add enough nut milk 1 tbsp at a time to turn it into a non sticky dough, about 4 tbsp. 4. Press evenly into loaf pan with parchment. 5. Sprinkle peanuts and press down gently. 6. Microwave chocolate and coconut oil 30 sec at a time to melt completely. 7. Pour into loaf pan, tap to even it, freeze until solid. 8. Slice and store frozen or refrigerated. 9. Lemme know what you think!
Chocolate Chip Banana Mug Cake, vegan/gf, 205 cal 👌 Got one ripe banana? Turn half of it into this fudgy mug cake this Sat. . . . Gav did some grilling today so mama’s off the hook for lunch and dinner which means, mug cake! 🙌 Even though I like my baked single-serving cakes, I also like this recipe a lot because it’s a microwave one, so you go from nothing to cake in about 5 minutes. Who’s making this Saturday? Or if ur making something else, what is it, I wanna know because u guys have the best ideas 💡!! . . . - 1/2 banana mashed (about 60 g) - 2 tbsp almond flour (14 g) - 1 tbsp flax seed meal (7g, sub with regular flour) - 1 tbsp nut milk (15 g) - 1/4 tsp baking powder - 1/2 tbsp chocolate chips (7 g) . . . 1. Mix all but chocolate in a bowl, add to a greased ramekin. 3. Microwave 1-2 min until set (you can bake it for 20 min too, it will be airier). 5. Sprinkle chocolate. 6. Enjoy!!
Chocolate Mini Pancakes 🥞 vegan/gf, 42 cal per pancake (full plate about 300 cal), loaded with filling oats to power you! . . . Noticed a distinct lack of chocolate and an abundance of cheesecake this past week so starting the weekend with some chocolatey brunchy treats for A and I 🍫 . . . . If anyone is wondering where TF her husband is during brunch 😅 he likes to stay up late on the weekend and sleep in next morning. I let him sleep (shower with A and make us “brunch for breakfast” - we actually also have lunch later 😅) and he lets me do recipe testing later. It took us a year or so to settle on shifts with this parenting gig and it has made all the diff for both of our sanity. . . These are my usual oatmeal pancakes but added some cocoa powder and sprinkled with chocolate chips! I made them into MINIS (2 tbsp batter at a time!!) so I can have MANY pancakes! . . . . - 1 flax egg or regular egg beaten - 1/2 cup applesauce or similar (120 g) - 1/2 cup nut milk (120 g) - 1 tbsp oil (15 g) - 1 tbsp maple syrup (21 g) - 1/2 cup flour (I use oat) (60 g) - 1/2 cup quick oats (40 g) - 2 tbsp cocoa powder (12 g) - 1 tsp baking powder. . . Makes 16 mini pancakes: - Mix all wet, whisk together all dry, combine the two into a wet pancake batter. - Scoop batter 1/8 cup (2 tbsp) at a time, flip, cook (I use spray oil). - You can also throw all in a sheet pan and bake 20 min then slice into 16! - To make the same plate, take 6 at a time, add blueberries (frozen) and 1 tsp chocolate chips. - Dig into your filling pancake brunch!
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