Kick off the New Year with desserts that won’t derail your goals. Elevating classic treats with lighter ingredients is an easy way to stay motivated while enjoying something delicious. First up: bright, zesty lemon bars made with creamy Greek yogurt and half the sugar, so you get all the tang without the guilt.
For a richer option, a dark chocolate raspberry tart features an almond crust, offering a wholesome twist without sacrificing depth or texture. Together, these two treats prove that mindful choices can still feel indulgent.
Lemon Bars
Prep time: 20 minutes | Inactive prep time: 3 hours | Cook time: 45 minutes
Makes 12 bars
Ingredients
Crust:
- 1 1/2 cup graham cracker crumbs (12 sheets of graham crackers)
- 4 tbsp salted butter, melted
Lemon Custard:
- 1 6-oz bar of cream cheese, softened
- 3/4 cup plain Greek yogurt, at room temperature
- Juice and zest of 5 lemons
- 1/4 cup maple syrup
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Directions:
Preheat oven to 350˚F. Line an 8-inch square baking sheet with parchment paper.
Mix graham crackers and melted butter in the baking sheet and press into an even crust with your fingers. Bake in the preheated oven for 8-10 minutes, until crust is golden brown and fragrant.
Whisk cream cheese until smooth using a handheld or standing mixer. Add yogurt and continue to mix until smooth. Blend in remaining ingredients until no lumps remain. Pour the filling into the prepared crust.
Bake in the preheated oven for 45 minutes, or until the center is mostly set, with only a little wiggle. The bars will continue to set up as they cool.
Chill for at least 3 hours and serve cold, dusted with sifted powdered sugar. For best results, cut bars with a sharp knife that is wiped clean between cuts.
Chocolate Raspberry Tart
Makes a 9-inch tart
Prep time: 10 minutes | Inactive prep time: 3 hours | Cook time: 25 minutes
Ingredients
Crust:
- 1 cup almond flour
- 1 cup unsalted raw almonds, toasted
- 2 tbsp maple syrup
- 2 tbsp butter, melted
- 1/2 tsp salt
Filling:
- 12 ounces dark chocolate, chopped
- 1 1/4 cups evaporated milk
- 5 tbsp raspberry jam
Topping:
- 6 ounces fresh raspberries
Directions:
Preheat oven to 300˚F. Pulse almonds in a food processor until they are coarsely chopped. Add the remaining ingredients for the crust and blend until combined into a crumbly mass.
Press almond mixture into a tart pan using a flat spatula or measuring cup. Bake tart shell for about 10 minutes, until golden brown. Transfer shell to a cooling rack.
Place chocolate and evaporated milk in a microwave-safe bowl. Microwave at 50% power for 30 seconds, then stir the mixture with a spatula. Continue heating in 15-30 second intervals, stirring thoroughly after each interval until the chocolate is melted.
Spoon raspberry jam onto cooled tart crust and spread into an even layer. Pour chocolate ganache over the jam. Arrange fresh raspberries on top of the chocolate, as desired.
Chill for 4 hours, until ganache is completely set. Serve tart cold, in modest wedges.
