Healthy Picnic Dessert Recipes

Find healthy, delicious picnic dessert recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Spiced Pumpkin Cookies

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The deep flavors of molasses, cinnamon, ginger, allspice and nutmeg make these wholesome pumpkin cookies delicious without the addition of butter--and they lend themselves beautifully to the inclusion of whole-wheat flour. They are also the perfect texture for a sandwich cookie--fill them with a slightly sweetened cream cheese frosting.
By EatingWell Test Kitchen

Fresh Apple Squares

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One batch of dough does double duty as both the crust and streusel topping to make one of the easiest desserts around.
By EatingWell Test Kitchen

Blueberry-Lemon Ricotta Pound Cake

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This healthy pound cake recipe isn't just delicious--it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy--the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.
By Stacy Fraser

Banana-Bran Muffins

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By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.
By Patsy Jamieson

Chocolate-Fudge Pudding Cake

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When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.
By Patsy Jamieson

Bev's Chocolate Chip Cookies

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EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.
By EatingWell Test Kitchen

Apple-Oatmeal Cookies

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These healthy apple cookies made with oats, shredded apples and brown sugar make snack time enjoyable for everybody.
By EatingWell Test Kitchen

Oatmeal Chocolate Chip Cookies

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This makeover recipe was one of the favorites chosen for our 30th anniversary issue. Tahini gives this cookie a subtle sesame flavor.
By EatingWell Test Kitchen

Meringues

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Perfect meringues depend on totally yolk-free whites. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. These crispy little morsels travel well and make great gifts too.
By EatingWell Test Kitchen

Apple-Cinnamon Fruit Bars

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

Pumpkin Cheesecake Swirl Brownies

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For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree--it's yummy stirred into your morning oatmeal or yogurt.
By Molly Stevens

Key Lime Mason Jar Cheesecakes

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These mini mason jar desserts are not only adorable; they also keep portion sizes in check! These beauties can be prepped in under 20 minutes.
By Diabetic Living Magazine
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Inspiration and Ideas

Chocolate Decadence
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Inspired by the old-school, ultra-rich, mousselike chocolate cake that usually called for a whole pound of chocolate, half a dozen eggs and lots of butter, this enlightened rendition has deep bittersweet chocolate flavor and dense melt-in-your-mouth texture. No one will guess it's healthier. The secret is excellent natural cocoa powder and good-quality bittersweet chocolate, preferably with 70% cacao. Although the cake can be eaten once it's completely cool, it comes out of the pan much easier and even tastes better if it has been chilled at least overnight.
Peach Custard Pie
4
We use low-fat milk along with nonfat Greek yogurt in the creamy custard for this peach pie. The yogurt gives the custard a smooth texture without using cream or too many egg yolks. A slice is just as delicious served warm from the oven as it is chilled. For an added treat, serve topped with fresh blueberries.
Sweet Potato Pie with Cream Cheese Swirl
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Chocolate Zucchini Brownies
4

The batter for this healthy one-bowl brownie recipe is stirred together right in the saucepan used to melt the butter and chocolate--no mixing bowl needed and less cleanup for you. Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe--and it's virtually undetectable in the baked brownies.

All Healthy Picnic Dessert Recipes

Deep-Dish Apple Pie

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With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two kinds of apples for the perfect balance. A slice has half the calories of a typical version—sweet!
By Stacy Fraser

Peach-Raspberry Crisp

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A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of late-summer peaches with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.
By Patsy Jamieson

Dried-Fruit Bars

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Make a batch of these easy homemade dried-fruit bars to tuck into your kid's lunchbox all week.
By EatingWell Test Kitchen

Mini Blueberry-Lemon Cheesecakes

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This muffin-tin mini cheesecake recipe is an adorable, healthy dessert that's the perfect cute size. If making 2 dozen seems like overkill, the recipe can easily be cut in half. If you avoid gluten, use gluten-free graham crackers to make the crust.
By EatingWell Test Kitchen

Peach, Rhubarb & Ginger Crisp

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In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.
By Marie Simmons

EatingWell's Died-and-Went-to-Heaven Chocolate Cake

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This foolproof cake is one of our most popular recipes. Dutch-process cocoa is preferred here for its deep chocolate flavor.
By EatingWell Test Kitchen

Lemon Squares

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Lemon squares are so delicious, but classic lemon square recipes tip the scales with their calories and saturated fat. Our healthy lemon squares recipe shaves almost 200 calories and more than 5 grams of saturated fat per lemon square. For a variation, use lime juice in place of the lemon juice.
By EatingWell Test Kitchen

No-Bake Cherry Cheesecake

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This no-bake cherry cheesecake is an easy summertime treat. This no-bake cheesecake recipe has omega-3-rich walnuts in the graham cracker crust and uses nonfat Greek yogurt and reduced-fat cream cheese in the filling to keep saturated fat in check. If you want a bright red topping, use sour cherries. Sweet cherries give it a more purple hue. To make gluten-free no-bake cherry cheesecake, use gluten-free graham crackers.
By Carolyn Malcoun

Boot Tracks

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Patti Anderson, a professional quilter, had never entered a cooking contest before she took our challenge. This quick, no-fuss, chewy chocolate cookie is made on your waffle iron. No need to haul out the big mixer, you can mix the batter with a small hand mixer or even by hand. Kids love these!
By EatingWell Test Kitchen

Caramel Cream Cheese Custard (Flan de Queso)

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Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.
By Scott Rosenbaum

Chocolate Raspberry Tofu Pie

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This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to reveal that tofu is the secret ingredient--we're sure no one will guess.
By Elisabeth Redman

Everyone Loves This Fruitcake

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Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation--but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There's only one trick: buy the best-quality, moist dried and candied fruit you can afford.
By EatingWell Test Kitchen

Plum Custard Tart

Roasted plums and creamy custard combine in this stunning plum tart recipe. A walnut crust adds nutty flavor to complete this seasonal dessert.
By Susanne A. Davis

Raspberry Jello

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We combine cran-raspberry juice with sparkling white grape juice to make a dazzling raspberry jello recipe. We like to add fresh raspberries to enhance the flavor but any small berry would work well too.
By EatingWell Test Kitchen

Mini Berry Cream Pies

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Try this Mini Berry Cream Pies recipe the next time you want to whip up a quick healthy dessert. For this red-white-and-blue dessert, frozen mini phyllo cups work the best. Keep them nestled in their tray for easy transport to a picnic or potluck.
By EatingWell Test Kitchen

Banoffee Pie

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Love bananas, toffee and whipped cream? Then you've got to try this healthy Banoffee Pie recipe--a healthier version of one of Great Britain's sweetest desserts. It is made with layers of toffee, bananas and whipped cream. Our healthier Banoffee Pie recipe has half the calories, over 65 percent less saturated fat and 40 percent less sugar than the original--but all of the amazing flavor.
By EatingWell Test Kitchen

Strawberry-Rhubarb Bars

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These healthy strawberry-rhubarb bars are perfect for spring. Strawberries add sweetness to balance the tart flavor of the rhubarb, while a nutty topping adds delicious crunch.
By EatingWell Test Kitchen

Red Velvet Cake with Cream Cheese Frosting

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This rich, chocolaty Southern favorite has its own culinary mythology: a couple at the Waldorf-Astoria, a shared slice of bright red chocolate cake, a request for the recipe, and the surprise of later finding a $100 charge on their room bill. Maybe all desserts this good deserve a legend.
By EatingWell Test Kitchen

Berry-Lemon Ice Pops

Fresh squeezed lemons blended with sweet berries creates a perfectly refreshing treat.
By Diabetic Living Magazine

Mini Angel Food Strawberry Shortcakes

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These adorable strawberry shortcakes are made with mini angel food cakes. These single-serve desserts are perfect for a picnic or party on a warm summer day.
By Carolyn Casner

Pumpkin Cake with Dried Cranberries

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This pretty pumpkin-cranberry Bundt cake is a delicious alternative to holiday pumpkin pie.
By EatingWell Test Kitchen

Citrus-Kissed Honey Buttons

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These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.
By Teresa Ralston

No-Bake Mason Jar Strawberry Cheesecakes

These no-bake portable cheesecakes are rich and creamy and swirled with fresh strawberries and honey for sweetness--perfect for a picnic or a backyard barbecue! We've used some Greek yogurt to lighten up this healthy dessert.
By Katie Webster

Flourless Chocolate Torte

Apples and walnuts add a delicious twist to this flourless chocolate cake. Serve this treasured family recipe for Passover.
By EatingWell Test Kitchen
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