What’s a better pairing than strawberry and rhubarb? Sweet and tangy, and both ready at the same hopeful time of year – Spring! This seasonal recipe helps you celebrate the return to sun and fresh produce in delightful, high-fiber cookies. An extra bonus? They’re egg-free and very easy to modify to vegan with your favorite plant-based milk!

Here I place my pledge to never make you scroll through 24 paragraphs about what I did the day I first made this recipe, 14 variations on the recipe, and how this was my grandmother’s sister’s favorite food. You will find the recipe directly below. Happy cooking!

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Strawberry Rhubarb Cookies

Quick, easy, and egg-free, these delicious cookies will celebrate the flavors of Spring and can be vegan with a swap to your favorite plant-based milk!

Course Dessert

Keyword cookies, rhubarb, Spring, strawberry

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 18

Calories 99kcal

Author Down Home Dietitian

Ingredients

• 1 cup 1 c. whole wheat flour
• 3/4 cup oats
• 2/3 cup raw sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/4 tsp cinnamon
• 1 Tbsp chia seeds
• 1/4 cup avocado oil
• 1/2 cup fat free milk substitute plant milk for a vegan recipe
• 1 tsp vanilla extract
• 1/2 cup strawberries stemmed and diced
• 1/2 cup rhubarb sliced into 1/4" slices

Instructions

• Preheat oven to 350° F (175° C).
• In a large bowl, mix flour, oats, baking soda, baking powder, cinnamon, and chia seeds until well blended.
• In a separate bowl, combine oil, milk, and vanilla extract.
• Stir wet ingredients in to dry ingredients and mix well.
• Fold in diced strawberries and sliced rhubarb.
• Place in 2 Tbsp dollops on a cookie sheet 2" apart. Bake for 22-25 mins or until center is no longer gooey.

Notes

Each cookie contains 15.7 g carbohydrate (7% DV), 1.7 g protein (2% DV), 3.6 g fat (7% DV), 1.5 g fiber (6% DV), .4 g saturated fat (0% DV), 8.1 g sugar, and .1 g omega 3 (12% DV).

Whether you’re longing for summer or simply searching for a refreshing sweet treat, strawberry shortcake never disappoints. This 6-ingredient make-ahead recipe is perfect to tuck in the refrigerator for a tasty Valentine’s Day dessert!

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6-Ingredient Strawberry Shortcake Parfait

Whether you're longing for summer or simply searching for a refreshing sweet treat, strawberry shortcake never disappoints. This 6-ingredient make-ahead recipe is perfect to tuck in the refrigerator for a tasty Valentine's Day dessert!

Course Dessert

Keyword dessert, shortcake, strawberry

Prep Time 10 minutes

Servings 2

Calories 253kcal

Author Down Home Dietitian

Ingredients

• 1/4 cup whipping cream chilled
• 2 tsp sugar
• 1/4 tsp vanilla extract
• 2 slices angel food cake 1" thick, cut into cubes
• 1/2 cup vanilla pudding
• 1 cup strawberries diced

Instructions

• Chill the bowl of a stand mixer or a separate glass or metal bowl in the refrigerator for 10-20 minutes.
• Pour whipping cream into chilled bowl. Mix on medium speed with a stand mixer or hand mixer just until bubbly.
• Add sugar and vanilla. Resume mixing until it reaches your desired whipped cream texture. This can take 3-4 minutes.
• Layer 1/4 of the cake cubes, 1/4 of the strawberries, and half of the pudding, followed by 1/4 of the cake cubes, 1/4 of the strawberries, and 1/2 the whipped topping in a jar or parfait glass. Repeat for second parfait.

Notes

Each serving contains 253 calories, 4 g protein, 11 g fat, 35 g carbohydrate, and 1.6 g fiber. Use these numbers as needed to follow a medical diet - otherwise, and particularly on holidays, use this rule of thumb: enjoy your food and the people you share it with. 🙂

If you’ve got a chocolate lover in your life (that includes yourself) this is absolutely the dessert for you! Smooth, creamy, fudgy chocolate mousse with a chocolate wafer cookie and some juicy raspberries. Oh, and there’s only 5 ingredients! What’s not to absolutely love? This make-ahead Valentine’s Day dessert will thrill your inner chocolate lover any time of year.

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Dark Chocolate Raspberry Mudslides

This 5-ingredient make-ahead delight will satisfy even the most diehard of chocolate fans.

Course Dessert

Keyword chocolate, dessert, raspberry

Prep Time 15 minutes

Refrigerating Time 8 hours

Servings 2

Calories 380kcal

Ingredients

• 1/2 cup whipping cream
• 1/4 cup dark chocolate chips 50% cacao or higher will work best
• 1/2 tsp vanilla extract
• 4 chocolate wafer cookies
• 1/2 cup fresh raspberries
• more chocolate chips for drizzling on top optional

Instructions

• Heat 1/3 cup cream in a small saucepan over low-medium heat, stirring frequently, until just starting to bubble around the edges.
• Place chocolate chips in a medium-size bowl. Pour hot cream over and let sit until chocolate chips are melted.
• Add vanilla and whisk until mixed. Add remaining cream and whisk until mixed. Refrigerate overnight.
• Using a stand mixer or handheld electric mixer, whip refrigerated chocolate cream until thick and fluffy.
• Place a chocolate wafer cookie in the bottom of two custard dishes. Top each with mousse and raspberries.
• Melt the remaining chocolate chips in the microwave on 70% power, stirring every 20-30 seconds. Drizzle over each mudslide, then top with another crumbled wafer cookie.

Notes

Each serving contains 380 calories, 4 g protein, 25 g fat, 27 g carb, 4.5 g fiber, and 111 mg sodium. Use this information only if needed for a medical diet - otherwise, use my rule of thumb: on holidays in particular, enjoy your food and the people you share it with. Don't worry about the rest. 🙂

My favorite breakfast on the Trim Healthy Mama Plan was this banana split oatmeal recipe from Oil of Joy. I tweaked the recipe a tad from the original, partly for taste and partly to improve the nutrition to better meet the Trim Healthy Mama guidelines.

Here’s what I did: cut the chocolate chips in half, removed the salt, and used fresh mashed strawberries instead of strawberry jam. I also added 2 scoops of plain whey protein to boost satiety and help regulate blood sugar. The vanilla in the oats really helps to make this oatmeal rich and delicious. It definitely feels like a dessert (it doesn’t have to just be for breakfast!) and it is so, so sweet. I have continued to make it even after finishing Trim Healthy Mama!

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Banana Split Oatmeal (THM E Meal)

This decadent oatmeal is rich, delicious, and filling. It is easy to make and satisfies your sweet tooth in minutes!

Cook Time 5 minutes

Servings 1

Ingredients

• 1/2 cup quick oats
• 1/2 cup water boiling
• 1/2 tsp vanilla
• 1 tsp stevia
• 2 Tbsp plain whey protein
• 2 strawberries, mashed
• 1/2 banana, sliced sliced
• 1/2 Tbsp dark chocolate chips

Instructions

• Combine oats, water, vanilla, stevia, and protein.
• Top with strawberries, banana, and chocolate chips.

Notes

Contains 275 calories, 45 grams carbohydrate, 16 grams protein, and 5 grams fat per serving.

Recipe adapted from the blog Oil of Joy.

After dinner at my parents’ house I had about 200 calories and one serving of dairy left to go for the day so, logically, we started pursuing dreams of frozen dairy delights. I love ice cream. Love it. My sweet tooth really only has eyes for this cold creamy goodness. Since MyPlate tells me to avoid solid fats (such as the saturated fats in cream…sigh…) I began perusing Pinterest for healthier options. And I found…this stuff from Meghan on JaMonkey.

Three easy ingredients + twenty minutes = sweet, refreshing yummy-ness.

If made with fat-free Greek yogurt, unsweetened raspberries, and stevia, this dessert contains 18 g each of protein and carbs, 1 g of fat, and 150 totally-worth-it calories per 1 cup (yes, one WHOLE cup!) serving. You can easily switch it up with nearly any fruit or real sugar if you prefer.

Any way you shake it, this stuff is GOOD. And easy. And will definitely be re-visited in my diet future.