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5 Guilt-Free Desserts You Have to Try This Week

Whether you're trying to get back into your post-baby jeans, or simply attempting to get the family to eat better, we've got you covered with these amazingly delicious yet healthier versions of our favourite desserts.

Skinny Funfetti Cake



  • 1 (15.25 oz) box funfetti cake mix (can be bought at Pines or Cityshop)

  • 1 cup fat-free vanilla Greek yogurt

  • 1 cup water


  • 1 small box sugar free instant vanilla pudding mix

  • 1 cup skimmed milk

  • 1 tsp vanilla extract

  • 1 (8 oz) container fat-free whipped topping, thawed


1. Preheat oven to 350 degrees fahrenheit. Spray a 13x10 inch baking pan with cooking spray and set aside.

2. In a large bowl, mix together the cake mix, Greek yogurt and water. Mix vigorously for 1 minute.

3. Pour mixture into prepared baking pan and bake in the preheated oven according to directions on the box. Then cool completely on a wire rack.

4. In a medium sized bowl, stir together the pudding mix, milk and vanilla extract until thickened.

5. Fold in the whipped topping. Spread frosting over the top of the cooled cake and add sprinkles if desired. 

Peanut Butter Skillet Cookie


  • 1 (15-ounce) can low-sodium chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)

  • 3/4 cup quick-cooking oats

  • 2/3 cup natural peanut butter (or substitute any other nut butter—you can use creamy or crunchy)

  • 1/2 cup pure maple syrup (OK to substitute honey or light agave nectar)

  • 1 tablespoon pure vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • 1/4 teaspoon kosher salt

  • 1/3 cup milk (use almond milk or other nut milk to keep the recipe vegan)

  • 1/3 cup semi-sweet chocolate chips, plus an additional 2 tablespoons for sprinkling on top 


1. Preheat the oven to 350 degrees fahrenheit. Then lightly grease an 8-inch cast-iron or ovenproof skillet.

2. In the bowl of a food processor place the chickpeas, oats, peanut butter, maple syrup, vanilla extract, cinnamon, baking powder, salt and milk. Blend until mostly smooth. The batter will be very sticky and thick. 

3. Fold in 1/3 cup chocolate chips.

4. Scrape the mixture into the prepared skillet and sprinkle the remaining 2 tablespoons chocolate chips over the top. 

5. Bake for 25 to 30 minutes until the top is dry to the touch and a toothpick inserted in the center comes out clean, with just a few crumbs clinging to it. Do not overbake or the cookie will taste dry. Place on a wire rack to cool. Slice and serve.

Zucchini Chocolate Cupcakes


  • 1/2 cup light brown sugar

  • 2 tablespoons coconut oil or other flavorless oil

  • 1 egg

  • 1 egg white

  • 1 teaspoon vanilla extract

  • 1/3 cup plain fat-free Greek yogurt

  • 1/4 cup milk

  • 1 cup shredded zucchini, squeeze out any excess liquid with your hands

  • 1 cup whole wheat pastry flour

  • 1/3 cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • 1/4 teaspoon kosher salt

Chocolate Cream Cheese Frosting

  • 4 ounces low fat cream cheese, softened

  • 2 tablespoons plain fat-free Greek yogurt

  • 2 tablespoons unsweetened cocoa powder

  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract


1. Preheat oven to 350 degrees fahrenheit.

2. In a large bowl sift together the flour, cocoa powder, baking soda and salt.

3. With a hand held mixer, beat together the brown sugar and oil until completely combined. Add in the egg and egg white and beat again.

4. Add in the Greek yogurt, shredded zucchini and vanilla extract and beat until combined, about 1 minute.

5. Pour in a 1/3 of the flour mixture and beat until just combined, then pour in half of the milk beating again. Scrape down the sides of the bowl then repeat the process ending with the flour mixture.

6. Pour or scoop the batter into cupcake liners until they are about 3/4 of the way full.

7. Place the cupcakes on the middle rack of the oven and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean.

8. Let the cupcakes cool completely on a wire rack before frosting them.

Chocolate Cream Cheese Frosting

1. Add all the ingredients to a stand mixer. Start the mixer on low speed then, once the powdered sugar is incorporated, turn it up to high speed and beat until smooth and combined.

2. Stop once to scrape down the sides of the bowl then beat again for another 1-2 minutes.

Healthier Cinnamon Rolls



  • 1/2 cup warm water (30 seconds in the microwave; think hot bathwater)

  • 1 teaspoon sugar

  • 1 tablespoon active dry yeast

  • 1/2 teaspoon salt

  • 2 tablespoons unsweetened apple sauce

  • 1 1/2 cups white whole wheat flour


  • 2 tablespoons unsweetened apple sauce

  • 1 1/2 tablespoon white whole wheat flour (see note)

  • 2 tablespoons brown sugar

  • 1 teaspoon cinnamon


  • 1/4 cup powdered sugar

  • 1/4 teaspoon vanilla extract

  • 1 teaspoon fat-free milk


1. Preheat oven to 350 degrees fahrenheit. Spray an 8 inch or 9 inch pie plate with non-stick cooking spray.

2. Place the water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment. Let the mixture rest for 15 minutes – it will be very frothy when your timer rings!

3. While you wait, make the filling. Stir all ingredients for the filling together in a small bowl with a fork. Set aside. It will be wet.

4. Mix in the salt and apple sauce using the paddle attachment. Switch to the dough hook and add 1 1/4 cups flour. Start on “Stir” for a few seconds, until the flour starts to incorporate. Switch to “2” for about 30 seconds and then kick it up to “3” until the dough comes together. You know it’s done when all of the dough will join to form a ball and the sides of the bowl are mostly clean. If your dough is too wet, add an additional tablespoon or two of flour (up to 1/4 cup, but I only used 1 1/4 cups total).

5. Roll out dough on a floured cutting board to a rectangle that’s about 9×11 inches or so. Spread with the filling. The dough is soft!

6. Roll up the dough into a tight roll. Cut into 8 equal slices with a serrated knife. Place in prepared pan and let it rest for 5 more minutes.

7. Bake for about 10-13 minutes, until the tops start to get golden.

8. Make the frosting: whisk powdered sugar, vanilla and milk and pour it over rolls before serving.

Even Healthier Apple Crisp


For the apples:

  • 5 granny smith apples

  • 1 tablespoon pure maple syrup

  • 3 tablespoons water

  • 2 teaspoons cinnamon

For the crumble topping:

  • 1 cup old-fashioned oats

  • 1/2 cup almond flour

  • 1/2 cup chopped almonds, walnuts, or pecans

  • 3/4 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1/4 cup melted coconut oil or butter

  • 1/4 cup pure maple syrup


1. Preheat oven to 350 degrees fahrenheit. Peel apples and dice into cubes of approximately equal size. 

2. In a large bowl, toss with maple syrup, water and cinnamon. Pour apples into greased 9x9 inch baking dish.

3. In the same (now empty) bowl, add oats, almond flour, nuts, cinnamon, salt, coconut oil or butter and maple syrup. Stir the crumble topping together and pour into baking dish on top of apples.

4. Bake at 350 degrees fahrenheit for 40 to 45 minutes until the apples are soft, covering the pan loosely with aluminum foil halfway through to prevent from over-browning.

5. Serve hot with vanilla ice cream or whipped cream.