RECIPES
Healthy dessert recipes
Check out our collection of healthy WW desserts that you can enjoy and still achieve your weight loss and health goals.
Published 8 February 2021

Sugar, spice and all things nice!


On the WW program you don't have to skip dessert! We have nutritionally checked and gathered our healthy dessert recipes that are made with fresh ingredients, have no artificial sweeteners and use healthy fats and low-fat dairy products. Meaning you can enjoy these desserts as part of a healthy well-balanced lifestyle and still reach your weight loss goals.

Love chocolate? Our chocolate, orange and pumpkin brownie bars use up leftover cold mashed pumpkin which may sound unusual in sweet cooking, but with the tasty jaffa flavour combination of orange and chocolate, you won't even realise you're eating vegetables.

After a speedy no-fuss dessert ? Four quick ingredients and 5 minutes is all it takes to make our banana and mango ice-cream.


Tips for healthy baking


By getting creative with ingredients, you can make healthy cakes and pastries that taste amazing and won’t scupper your healthy eating plan. Here’s how…

  • Line baking trays and cake tins with baking paper. This reduces the amount of oil needed for greasing and also makes washing up easier.
  • Swap butter for reduced-fat spread in baking. In many cakes and muffins you can also substitute half the spread for no-added-sugar apple puree or a mashed banana (this keeps the texture moist with less fat).
  • Try using canned beans and legumes. It may sound odd, but canned beans and pulses make a great substitute for flour and can reduce the PersonalPoints (canned legumes and beans are a ZeroPoint food option on the WW program). Used in cakes, they’ll give a moist texture and you won’t notice any difference in flavour. Don’t believe us? Give our strawberry bakewell cake a try!
  • Use oats. Substituting oats for some of the flour is another way to increase the nutrition factor of your bakes, and they’ll also add a nice nuttiness too. Try swapping a quarter of the flour in a recipe for porridge oats. Oats are also a ZeroPoint food.

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