Healthy Super Bowl Dessert Recipes

While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family and friends with a frozen pie this year--it just might become one of their holiday favorites. No need to let them know how easy it is.

These easy apple-cinnamon fruit bars make a big batch--perfect for fall potlucks and parties.

Satisfy your sweet tooth (and your salty tooth!) simultaneously with this chocolate-dipped pretzel recipe. Cocoa nibs give these chocolate-dipped pretzels an extra layer of chocolaty flavor.

Satisfy your sweet tooth with these chocolate-dipped dried apricots for a healthy dessert. Try this chocolate-dipped fruit recipe with slices of your favorite dried fruit.

These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.

This healthy sugar cookie recipe makes delicate, thin cookies that are a great accompaniment to coffee or tea. You press the dough into cute wafers using the bottom of a glass and can sprinkle the cookie thins with dried cranberries and pistachios, as in this recipe, or use your favorite dried fruit and nut combination as decoration.

Switching from ice cream to sorbet is an excellent way to reduce saturated fat. This recipe, contributed by Diana Dalsass of Teaneck, New Jersey, has an exceptionally creamy texture, thanks to the banana and roasted mango.

These sweet-tart cranberry-orange bars are a great addition to a holiday cookie tray or cool weather grab-and-go treat.

In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar combined with nutty toasted almonds are all it takes to give this easy-to-make frozen treat a sophisticated distinction. The alcohol in the base mixture acts like an “anti-freeze,” reducing the icy texture sometimes associated with lower-fat ice cream. For a little extra indulgence, try topping a scoop with some crumbled gingersnaps.

Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost them right after you make the frosting--it stiffens as it stands and becomes more difficult to spread.

This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.

This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.

An appealing make-ahead garnish, nut praline adds welcome crunch and flavor to ice cream sundaes. It's particularly good served along with any of the sauces here. Recipe by Nancy Baggett for EatingWell.

Top vanilla ice cream or frozen yogurt with this tropical-fruit sauce. Use it with Nut Praline Topping to create a sumptuous banana split. Recipe by Nancy Baggett for EatingWell.

These easy cookies are a real snap to make--just stir and bake.

Chopped hazelnuts and a Nutella-based sauce make the perfect topping for bananas and frozen yogurt.

Applesauce is the secret ingredient that keeps these yummy chocolate brownies dense and chewy even without all the butter you would expect to find. We've used whole-wheat pastry flour for added fiber and nutrients and loaded the brownies with plenty of chocolate chips to keep them rich and satisfying. You won't even miss the 20 grams of fat we've lost in the makeover.

The combination of blackberries and raspberries in this favorite old-time dessert is lovely; blueberries are good in it too.

Layers of hazelnut-and-chocolate meringue meld with refreshing raspberry sorbet. This cake should be made the day before serving.