The fresh flavors of spring are embraced in these dessert recipes. Featuring seasonal produce like lemons, strawberries and rhubarb, these spring sweets are equally delicious and healthy choices to end your day on a high note. Once you try recipes like our Crackle-Topped Rhubarb Coffee Cake and Lemon-Blueberry Pudding Cake, you’ll start making them every time you want something sweet.
01 of 11
Lemon-Blueberry Pudding Cake
In this pudding cake, a tender lemon-flavored cake layer reveals a saucy blueberry compote underneath. This warm and cozy dish is an easy yet impressive dessert for spring or summer gatherings when blueberries are at their peak.
View Recipe
02 of 11
Crackle-Topped Rhubarb Coffee Cake
View Recipe
03 of 11
Strawberry Poke Cake
What makes this poke cake so special? After this lightened-up cake is baked and cooled, it’s poked with holes (hence the name!) and filled with fresh pureed strawberries, thickened with gelatin to prevent the cake from getting soggy. The end result? Sweet strawberry flavor inside and out!
View Recipe
04 of 11
Lemon-Blueberry Bars
Sweet and tangy, these satisfying bars are great for dessert, a snack on the go or a treat tucked into a child’s brown-bag lunch. Plus, they’re packed with everyone’s favorite antioxidant superfood: blueberries.
View Recipe
05 of 11
Strawberry Shortcake
These light and fresh strawberry shortcakes lean on nonfat Greek-style yogurt instead of butter or cream in the shortcakes. Just a small amount of sugar and a pinch of lemon zest is all you need to bring out the flavor of fresh strawberries in this easy diabetes-friendly dessert.
View Recipe
06 of 11
Carrot Cake
Carrots give carrot cake a health-halo effect–people think it’s health food, but it’s usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don’t worry, it’s still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.
View Recipe
07 of 11
High-Protein Lemon-Blueberry Cake
Cottage cheese is the secret star ingredient in this stunning cake. While the cheesy flavor is muted by the fruit, the inclusion of cottage cheese adds protein and keeps the cake moist. The tart flavor of the lemon is balanced by sweet blueberries. Enjoy a slice of this cake for breakfast or an afternoon snack. Or try crumbling it up and stirring into a bowl of cottage cheese or yogurt.
View Recipe
08 of 11
Carrot Cake Bars
Classic carrot cake flavors abound in these easy bars. They’re rich like brownies, but their cake-like texture helps keep them light. A yogurt and cream cheese–based frosting topped with nutty walnuts completes this crowd-pleasing dessert.
View Recipe
09 of 11
Lemon-Blueberry Trifle
This lemon-blueberry trifle is a stunning yet simple dessert that features layers of lemon-flavored pastry cream, store-bought angel food cake and fresh blueberries. A clear glass trifle bowl with tall sides is the best way to showcase the layers, but any clear glass bowl will work. Fresh-picked blueberries are hard to beat in this easy dessert, but feel free to use any seasonal fruit you may have on hand.
View Recipe
10 of 11
Chocolate-Peanut Butter Easter Eggs
These chocolate–peanut butter Easter eggs are a fun, no-bake treat inspired by the classic candy. A creamy peanut butter filling gets a subtle crunch from puffed quinoa, then is coated in rich dark chocolate for a satisfying bite. Lightly sweetened with maple syrup and finished with a sprinkle of flaky salt, they’re a simple yet festive dessert that’s perfect for spring celebrations.
View Recipe
11 of 11
Chocolate-Strawberry Nice Cream
This dairy- and lactose-free nice cream uses just four simple ingredients to create a tasty dessert. The chocolate-strawberry combination is perfectly balanced with ripe banana for a dessert without added sugars. A sprinkle of flaky sea salt takes the flavor to the next level, but it’s delicious even without it.
View Recipe
Comments are closed.