3 Healthy Easter desserts

As a kid, all I remember about Easter besides being forced to wear uncomfortable dresses and saddle shoes was looking for my Easter basket. It was always filled to the brim with Reese’s eggs, chocolate bars the size of my head and more Peeps than I could count.

These healthy dessert recipes are made with lighter ingredients like fresh fruit, applesauce, brown sugar and whole wheat flour that make them just as delicious as they are good for you! Now all you need to do is convince your husband or mother to hide these in a basket for you to find this Easter!

Light key lime bar recipe

These incredible bars taste just like the pie, just without all the calories and fat that come with it! Serve these with your favorite frozen beverage this Easter for a remarkable treat that tastes like a beach vacation!

Yields 12 bars

Adapted from The Neely’s.

Ingredients: 

For the crust: 

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup powdered sugar
• 3/4 cup canola oil

For the filling: 

• 4 large eggs
• 1-1/2 cups sugar
• 6 tablespoons all-purpose flour
• 1/4 cup fresh lime juice
• 2 tablespoons grated lime zest
• Confectioners’ sugar, for garnish

Directions: 

1. Preheat oven to 350 degrees F. Grease a 9 x 13-inch cake pan liberally with cooking spray. Using a hand-held mixer, mix flours, sugar and canola oil until fully combined. Press the mixture into the prepared cake pan and bake for at least 20 minutes, or until crust is golden brown. Let cool on a wire cooling rack.
2. To prepare the filling, whisk eggs and sugar together. Add in flour, lime juice and zest and stir well. Pour filling over the crust and bake for 24 minutes, or until top is golden and the filling has completely set. Let cool another 10 minutes and sprinkle with powdered sugar. Cut into bars and enjoy!

Light vanilla funfetti cupcake recipe

These adorable cupcakes are cute enough for the kids and light enough so you can have more than one! Paired with cute cupcake toppers, these are perfect for Easter brunch! Yields 24 cupcakes.

Ingredients: 

For the cupcakes: 

• 1-1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter at room temperature
• 1 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup low-fat buttermilk
• Sprinkles

For the frosting: 

• 8 ounces light cream cheese
• 2-1/2 cups powdered sugar
• 1 teaspoon vanilla
• A few drops red food coloring

Directions:

1. Preheat your oven to 400 degrees F and line a muffin tin with Easter cupcake wrappers.
2. In a small bowl, whisk together your dry ingredients until well-combined. In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth. Add in the flour and buttermilk mixture, ending with the flour. Stir well after each addition. Mix in sprinkles and carefully fold in.
3. Distribute evenly in muffin cups, filling about 2/3 full. Bake for 18 to 20 minutes. Allow to cool completely before frosting.
4. While cupcakes cool, prepare frosting by beating the cream cheese, powdered sugar and vanilla. Pipe frosting onto the cupcakes and garnish with additional sprinkles or festive cupcake toppers.

Whole wheat raspberry bar recipe

These deliciously fruity bars are loaded with healthy whole wheat flour, brown sugar and crunchy almonds to keep you full and satisfied. Each chewy bite is decadent and sweet making this treat perfect for dessert or breakfast! Yields 12 bars.

Ingredients: 

• 2 cups whole wheat flour
• 1/2 cup packed dark brown sugar
• 1/2 teaspoon pumpkin pie spice (can sub in cinnamon)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup finely chopped almonds
• 1 large egg
• 1/4 cup canola oil
• 3/4 cup fresh raspberries
• 1/2 cup low sugar raspberry preserves

Directions: 

1. Preheat oven to 350 degrees F. Grease an 8 x 8-inch baking dish with cooking spray and set aside
2. Whisk flour, brown sugar, pumpkin pie spice, baking soda, almonds and salt together. Add egg and oil and mix well until a wet, moist crumble forms. Save at least 1/2 cup. Press crumble into the bottom of the baking dish until an even layer forms.
3. Bake for 10 minutes or until crust begins to brown a little. Meanwhile, squish the fresh raspberries and raspberry preserves together. When crust is done baking yet still warm, pour fruit over it. Cover with remaining 1/2 cup of crumble.
4. Bake for 18 minutes, or until fruit is bubbly. Cut into bars and enjoy!

Sure beats artificial candy bars any day!

More Easter recipes

Easy elegant Easter recipes
Leftover Easter candy recipes
Easter egg salad recipes