7 Ways to Indulge in Dessert — Even in January

New year, same sweet tooth.

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Avocado Pudding

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

Did you know that there are people out there who don’t like dessert? I’m just as stunned as you are. Personally, I can’t go a day without eating some type of sweet treat. But unfortunately, they tend to get in the way of my healthy eating goals — even when I’m less than one month into the new year. That’s why I put together a list of guiltless sweets that I can munch on after dinner without totally blowing my otherwise healthy eating (work snacks not included, obviously).

Keto-followers, this one’s for you. Thanks to a few simple ingredients (avocado, coconut milk, dark chocolate and salt), you’ve got a rich, creamy pudding that’s ready to eat in just 10 minutes.

FN_FN Kitchens Marbled Banana Bread.tif

FN_FN Kitchens Marbled Banana Bread.tif

FN_FN Kitchens Marbled Banana Bread.tif

©2012, Television Food NEtwork, G.P. All Rights Reserved

2012, Television Food NEtwork, G.P. All Rights Reserved

This low-cal banana bread (made with half whole-wheat flour) serves a dual purpose: It satisfies your sweet tooth and uses up those ripe bananas that are lingering in your kitchen. If that’s not enough to draw you in, we’ve got two words for you: Chocolate. Swirl. ‘Nuff said.

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All rights Reserved

We wouldn’t lie to you — these no-bake bars are actually healthy. Thanks to natural peanut butter, Greek yogurt and reduced-fat cream cheese, one bar only tastes decadent.

Craving a marshmallow cereal treat? Try this healthier version instead — one batch contains just two cups of mini marshmallows, as opposed to the entire bag that’s typically used. Plus, additional ingredients, like dried apricots, flaxseeds and sunflower seeds, provide a boost of nutrients!

FNK_RED_VELVET_MINI_CUPCAKES_H_2.jpg

FNK_RED_VELVET_MINI_CUPCAKES_H_2.jpg

Photo by: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved

These adorable cupcakes are made with all whole-wheat flour and replace butter with oil, creating a better-for-you treat than traditional cupcakes. Oh, and the frosting? Don’t worry, it’s simply sweetened reduced-fat cream cheese. One serving is two cupcakes, so feel free to double up!

PEANUT_BUTTER_MOUSSE_5.tif

PEANUT_BUTTER_MOUSSE_5.tif

Food stylist: Jamie Kimm Prop stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

The secret to this decadent dessert? Tofu. One package of silken tofu is blended with reduced-fat peanut butter and 1/3 cup sugar to form the creamy, silky mousse.

Two of the best desserts combine into one in this lightened-up treat. Reduced-fat cream cheese cuts the heaviness of the cheesecake layer, while low-fat buttermilk keeps the brownie base perfectly fudgy. Need we say more?

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