Low-Sugar Dessert Recipes

Whether you’ve finished the 30-Day Sugar Reset or just committed to living a low-sugar lifestyle, you probably want to find ways to have dessert without going overboard. When I have clients who ask me for ideas, I direct them to some of my fruit-based recipes from my book The Sugar Detox. Here are a few:  

Baked Apple Pie Slices

Adapted from The Sugar Detox

Makes 4 servings

Contains 13 g sugar per serving

The aroma that happens within five minutes of these going into the oven is mouthwatering. With the delicious addition of the vanilla, cinnamon, and cloves, this is as close to a guilt-free apple pie as one can get! Try sprinkling some crushed nuts over for an added crunch.

• 4 apples, peeled and cored
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• ½ tsp. ground cloves

Preheat oven to 350°F. Slice apples into ½-inch-thick slices. In a large bowl, mix vanilla extract, cinnamon, and cloves. Add apples and mix well. Fill a baking tray with ¼ inch of water and lay spiced apples in the water. Bake until soft, about 30 minutes. Drain water and serve warm.

Broiled Grapefruit

Adapted from The Sugar Detox

Makes 2 servings

Contains 8 g sugar per serving

Plain grapefruit for dessert? Absolutely! By broiling the grapefruit, the natural sugar is brought to the forefront of each bite, making this a hot and spicy treat!

• 1 large grapefruit
• ½ tsp. ground cinnamon

Preheat broiler on high. Slice grapefruit in half. Using a grapefruit knife, cut around each segment in both halves. Sprinkle cinnamon over grapefruit and place under broiler. Broil until sizzling, 5 to 8 minutes. Serve immediately.

Grilled Stone Fruit with Cinnamon Ricotta

Adapted from The Sugar Detox

Makes 4 servings

Contains 15 g sugar per serving

Grilled fruit is delicious and so easy to make. Topping it with cinnamon-spiced ricotta cheese makes it even better!

• 4 peaches, plums, or nectarines,  halved and pitted
• 1 Tbsp. extra-virgin olive oil
• ½ cup part-skim ricotta cheese
• ½ tsp. ground cinnamon
• Fresh mint

Brush fruit with olive oil. Place on a hot grill and grill until marks appear, 2 to 3 minutes per side. Combine ricotta and cinnamon in a small bowl. Top each half of fruit with ricotta mixture. Garnish with mint sprig.