Okay, who says there’s no such thing as instant gratification? Imagine being on a weight loss diet and getting to enjoy delicious, guilt-free, healthier, no-bake dessert recipes! No need to imagine. On Nutrisystem, we’ve got you covered. The Leaf Weight Loss Blog is filled with easy sweet treats that are ready to enjoy in a jiff. From no-bake cookies, pie and cheesecake to freezer fudge, pudding cups and icebox cake, you’re sure to find a new favorite on this delicious list.
Here are 17 decadent, no-bake dessert recipes for your healthy menu:
A couple of crushed graham crackers create the crust for this parfait which combines nonfat Greek yogurt, strawberries (or the berry of your choice), vanilla and cinnamon between layers of a light whipped topping.
No campfire required for this recipe! These fire-free S’mores Protein Balls feature almond butter (the protein source), crispy rice cereal, cocoa powder, mini-marshmallows and honey with a coating of crushed graham crackers. A great mid-afternoon pick-me-up!
Whip up a batch of these healthier no-bake mini cheesecakes and you can experience the flavors of a tropical paradise every day! All you need is a food processor! Simple blend together raw almonds, unsweetened coconut and dates to make the sweet crust, then press it into a mini-muffin tin. Whip up low-fat cream cheese, nonfat plain Greek yogurt, lemon zest, lemon juice and stevia to make the filling. Throw these little cakes in the freezer for four hours before serving.
Don’t you love a recipe with only three steps? That’s all it takes to make a creamy, pumpkin-y no-bake dessert in the blender. The ingredients: pumpkin puree, of course, mixed with cottage cheese, pumpkin pie spice and sugar. Place it into a cup and throw it in the freezer for 15 minutes to set. Add some light whipped topping on top and sprinkle with cinnamon and chopped pecans (or your favorite nut or seed). It’s like no-bake pumpkin pie in a glass!
This is the perfect dessert for a get-together. The flavorful crust is made in a food processor from walnuts, cocoa powder and dates, then pressed into a nine-inch pie pan. The filling? Silken tofu, soy milk, cashew butter, unsweetened cocoa powder and stevia. It needs to chill for 12 to 24 hours so it’s perfect for making ahead.
Even if it isn’t the season, these pudding cups will get you into the spirit. Four mini peppermint candy canes are crushed for the topping of this creamy, no-bake dessert made with sugar-free pudding, nonfat milk, a dash of peppermint extract and a dollop of light whipped topping.
This icebox cake is so simple to make, you’ll be turning to this recipe all the time. It’s a combo of mini marshmallows, mini chocolate chips and nonfat Greek yogurt layered with graham cracker sheets. Top with a light whipped topping and a sprinkle of mini chocolate chips before refrigerating overnight. The recipe makes 16 servings, so it’s perfect for your summer and holiday parties.
You don’t have to go to another room when your family or co-workers are enjoying their unhealthy holiday cookies. You can enjoy these healthier knock-offs made with shredded unsweetened coconut, pitted dates and chocolate chips. No need to preheat the oven, of course. All you need is your food processor and your fridge.
For a quick solution to a mid-afternoon slump, keep some of these energy bites on hand! Simply blend cashews, sweet pitted dates, unsweetened coconut and the juice and zest of one lime. They’re a great combo of protein, fiber and healthy carbs to give you a boost when your energy is flagging. (They make a great dessert, too!). You can switch out the cashews for your favorite nut and substitute another fruit, such as lemon or orange, for the lime. Best of all, they’re ready to eat once you’ve run the ingredients through the food processor and rolled them into balls.
You may need to delay gratification with this recipe since the main ingredient—a can of light coconut cream—needs to sit in the fridge overnight. But it’s worth it. Once you whip that cold coconut cream into fluffy goodness, all you have to do it add nonfat Greek yogurt, the zest and juice of one lemon, a packet of stevia and two sliced strawberries for a fancy and guilt-free dessert.
If you’re a fan of salty-sweet, this is the no-bake dessert recipe for you. Almond butter, coconut oil, maple syrup and sea salt make the fudge, while you use chocolate and more sea salt for the top. The fudge is cooked on the stove top and then spends 90 minutes in the freezer.
You may like this version of cheesecake better than the real thing. The crust is made from almonds, cocoa powder and Medjool dates that are blitzed in a food processor or blender. The cheesecakes filling is made from low-fat cream cheese, nonfat plain Greek yogurt, vanilla extract, stevia and mini chocolate chips. Four hours in the freezer and they’re ready to eat.
You’re going to have to hide these from the kids. This fun, decadent, no-bake dessert starts with instant sugar-free chocolate pudding and skim milk that will set in five minutes. Meanwhile, toss walnuts, dates and cocoa powder into a food processor or blender until it forms a crumbly mixture to which you add strawberries and pineapple cut into matchstick pieces and unsweetened coconut. Spoon the pudding into a cup then add the “dirt,” topping with a mint leaf.
Six ingredients and four steps—that’s all it takes to make this delicious icebox cake. Most icebox cakes use chocolate wafers and whipped cream. However, this slimmed-down but equally delicious alternative uses graham crackers, nonfat Greek yogurt, vanilla extract, stevia and strawberries for a dessert you’d be proud to bring to a party.
Three bites makes one serving that’s so portable, you can take this energy snack to work as dessert or a mid-afternoon slump-reliever. These piquant bites are made with the juice of one lemon and its zest, oats, cashews, golden raisins and dotted with fiber-rich poppy seeds.
Nothing could be easier than this recipe that layers fresh strawberries, banana slices and marshmallows on a skewer, then tops the whole thing with melted chocolate. The only thing left to do after that is to eat a couple.
Pumpkin mousse layered with maple mousse—this is a diet recipe? The pumpkin mousse is made from light whipped topping, Neufchatel cheese (usually sold as reduced-fat cream cheese), canned pumpkin and pumpkin pie spice. Place a third in a baking dish, then add a layer of graham crackers. Repeat three times. Top with maple mousse made from maple syrup, maple or vanilla extract and light whipped topping. Freeze for at least six hours or overnight before you dig in!