5 Straightforward Spring Dessert Recipes Bursting With Taste


Think of this as your guide to healthier baking. Cook Mia Rigden and Jenny Dorsey will show you how you can revise some of your favorite baked goods to make them healthier and loaded with ingredients that are better for you – without compromising the taste. See everything

Spring has officially started, and while sticky chocolate cake is a long-running hit, the new season means a ton of fresh produce to play with. Fruits … for spring? (Not so) groundbreaking.

Eating seasonal foods means they are fresher, tastier, and more nutritious than products offered out of season because they require fewer preservatives and are harvested in their prime. It also means a significant reduction in shipping distances and associated pollution, as 13% of US greenhouse gas emissions are caused by the manufacture and transportation of food. Whether for a garden tea party or after grilling a dinner – simple recipes for spring desserts are just around the corner.

Easy spring dessert recipes that you will love to make all year round

1. Dairy-free pavlova


A meringue pavlova with whipped cream and fresh fruit is a “light, fresh” dessert that is naturally gluten-free and extremely versatile as you can top it with any fruit you have on hand. This dairy-free variant of the OG recipe uses coconut cream for an extra kick in warm weather.

4 egg whites at room temperature
A pinch of sea salt
½ cup of raw cane sugar
1.5 teaspoons of cornstarch
1 teaspoon white vinegar
¼ teaspoon vanilla extract
Coconut Whipped Cream
Fresh fruit

1. Preheat the oven to 250 degrees.
2. Using an 8-inch circular baking dish, draw a circle on a piece of parchment paper.
3. Beat eggs and salt in a blender until silky peaks form.
4. Slowly add coconut sugar and keep beating the mixture.
5. Add extra cornstarch, white vinegar and vanilla. Mix slowly until everything is mixed well.
6. Scrape the meringue onto the baking sheet and distribute it evenly in the marked circle.
7. Bake for 1 hour and 15 minutes. Then turn off the oven and let the meringue cool in it.
8. Cover with coconut whipped cream and fresh fruit and serve.

2. Gluten-free lemon, rosemary and olive oil cake


If after countless episodes of The crownThe term “tea cake” has become part of your daily vocabulary. This rich and citric lemon cake recipe is made for you.

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½ cup of olive oil + 1 tbsp for the glaze
A few sprigs of rosemary
2 cups of almond flour
¾ cup of cornmeal
1 teaspoon Baking powder
A pinch of sea salt
3 eggs
¼ cup of non-dairy milk
⅓ cup of honey + 2 tbsp for the glaze
Peel of 3 lemons
½ cup of lemon juice + 1 tbsp for the glaze
½ teaspoon vanilla

1. Start by making a rosemary-infused olive oil. Heat the olive oil and rosemary in a saucepan over medium heat. Let rest for 15 minutes, then throw away the rosemary and let the olive oil cool.
2. Preheat the oven to 350 degrees, line a 9-inch cake pan with parchment paper, and grease the sides with olive oil.
3. Mix the almond flour, corn flour, baking powder and salt in a medium-sized mixing bowl. In a separate bowl, whisk the remaining ingredients, including the rosemary-infused olive oil.
4. Combine wet and dry ingredients and mix everything until completely blended. Pour the batter into the cake pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.
5. After the cake has cooled, whisk the remaining 2 tablespoons of honey with 1 teaspoon of olive oil and lemon juice. Spread the glaze evenly on the cake, sprinkle with a pinch of Maldon sea salt and a sprig of rosemary to garnish.

3. Gluten-free banana pudding


Magnolia Bakery’s famous banana pudding is what dreams are made of. So the idea of ​​making a scam at home that is completely gluten-free, glycemic, and filled with potassium is way beyond that.

⅓ cup of light agave
2 tbsp corn starch
2.5 cups of milk without dairy products
3 egg yolks, room temperature
1 teaspoon vanilla powder

1 piece of organic pasture butter, soft
⅓ cup of light agave
3 egg whites, room temperature
1 whole egg, room temperature
1.5 tsp vanilla extract
1 cup of almond flour
⅓ cup of coconut flour
¼ teaspoon baking powder
⅛ teaspoon salt

1. Start with the custard. Mix agave and cornstarch in a medium saucepan over medium heat.
2. Add milk and vanilla and whisk constantly over medium heat until mixture starts to boil.
3. In a heatproof bowl, whisk the egg yolks until they are light and fluffy.
4. Slowly pour half of the hot liquid into egg yolks, wiping constantly so they don’t curdle.
5. Pour the mixture back into the saucepan. Continue whisking over low heat until it thickens and has the texture of pudding.
6. Place in a bowl and cover with plastic wrap. The plastic should touch the top of the pudding. Let cool in the refrigerator for 2-3 hours.
7. Next, make the vanilla waffles. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
8. Mix the butter and agave in a blender until creamy, then add the egg white, followed by the whole egg and vanilla extract. Mix to combine.
9. Put almond flour, coconut flour, baking powder, and salt in a medium bowl and mix.
10. Slowly add the dry ingredients to the wet one and blend until completely blended. The dough is very wet, so put the dough in a piping bag or ziplock bag to portion it. If you’re using a ziplock bag, add batter and cut off one of the corners.
11. Place 1 inch slices on a baking sheet and repeat until all of the batter is used.
12. Bake for 10-12 minutes or until golden brown.
13. To assemble alternate vanilla wafers, banana and pudding. This can be done in a large glass bowl and served family style or in individual cups.

4. Zero-Waste Lemon Popsicle Recipe


Nothing says warm weather like a popsicle. Bonus points if it’s citrusy. These lemon pops are sugar and dairy free and refreshing. The best part is that you can make them with any type of citrus you have on hand and they are completely waste free.

2 cups of coconut milk
4 sprigs of mint
½ cup of fresh orange juice
¼ cup of fresh lemon or grapefruit juice
1 tbsp citrus peel
2-3 tbsp honey
½ teaspoon kosher salt
1 tbsp fresh ginger juice (optional)

1. Mix coconut milk with mint, orange / lemon juice, honey, salt and ginger juice and whisk thoroughly.
2. Pour into popsicle and freeze until completely hardened (about 6 hours).
3. Let thaw for 1-2 minutes at room temperature to loosen the mold easily.

5. Healthy strawberry shortcake


This healthy strawberry shortcake is so much more than just aesthetically pleasing. The cake is gluten-free, grain-free, refined, sugar-free, and lactose-free while being a delicious crowd-pleaser. The coconut whipped cream that comes on top is super versatile too, so you can use this recipe over and over again when traditional whip isn’t your jam.

Coconut Whipped Cream:
1 can of full-fat coconut milk, chilled overnight
2-3 pints of fresh strawberries
Juice of 1 lemon
1-2 teaspoons coconut sugar (optional)
Fresh mint

2 cups of almond flour
½ cup coconut flour
2 organic eggs
¼ cup of ghee or coconut oil
¼ cup of honey
1 teaspoon vanilla extract
½ teaspoon of baking powder
A pinch of sea salt

1. Wash and cut the strawberries. Mix with lemon juice and coconut sugar and leave to macerate for 1 hour at room temperature.
2. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
3. Mix coconut flour, almond flour, baking powder and salt in a mixing bowl.
4. In a separate bowl, whisk the eggs, honey, and vanilla together, then add the melted ghee or coconut oil. Make sure the ghee / coconut oil isn’t so hot that it will boil the eggs.
5. Add egg mixture to dry ingredients and mix until batter is formed.
6. Make rounds of dough with an ice cream scoop and flatten with a spoon or the palm of your hand. You can shape them with a cookie cutter or a round glass.
7. Bake for about 15 minutes or until the edges are lightly brown.
8. To prepare the coconut whipped cream, toss egg beater or stainless steel mixing bowl and bowl in the freezer for about 10 minutes before starting.
9. When you open the coconut milk, it should have separated into a firm cream and liquid. Save the liquid for smoothies and add the cream to the mixing bowl.
10. Whisk with a stand mixer or egg beater on high for about 30 seconds, then slowly add vanilla. Whisk for another minute or two, until thicker. Store in an airtight container in the refrigerator for 1-2 weeks.
11. To serve, place a biscuit on the bottom of a plate and top with a spoonful of strawberries, coconut whipped cream and a sprig of fresh mint.

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