Desserts That Won't Destroy Your Diet

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Playing Diet-Friendly Desserts

Have your cake and eat it too with these three decadent desserts from registered dietitian, chef and author of Clean Eating for Busy Families, Michelle Dudash!

Hawaiian Dream Ice Cream

Prep time: 15 mins.
Freeze time: 6 hours
Makes 6 servings, 1/2 cup each


  • 1 1/8 cups ripe banana, broken into chunks (about 2 small or 1 large banana)
  • 1/3 cup 100% pineapple juice
  • 1 teaspoon vanilla extract
  • 1 (14-ounce) can coconut cream with no added sugar


  • Chill a large mixing bowl and whisk attachment in the refrigerator for 30 minutes prior to use. 
  • Puree the bananas, pineapple juice and vanilla in a blender until smooth. 
  • Scoop the coconut cream into the mixing bowl and discard the liquid. Whip the cream on high speed until smooth and fluffy, about 3 minutes.
  • Gently fold the banana mixture into the cream until evenly incorporated. Pour mixture into a container and place parchment paper directly on the surface to prevent ice crystals from forming.
  • Cover tightly and freeze until firm, about 6 hours. Store in the freezer.


Oo-La-Latte Pops

Prep time: 5 mins.
Freeze time: 6 hours
Makes 4 servings, 1 pop each


  • 1 cup 2% plain Greek yogurt
  • 1/2 cup strong brewed coffee, cool
  • 3 tablespoons agave nectar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon ground cinnamon


  • Puree all of the ingredients in a blender until smooth. Pour mixture into freezer-pop molds, stopping about 1/2 inch from the top. Freeze until firm, about 6 hours. When ready to enjoy, briefly run hot water over the bottom of the molds.
  • If you do not have freezer-pop molds, use 5-ounce paper cups. Cover with aluminum foil and poke a small hole in the center of each foil. Push wooden pop sticks through the foil and into the molds.


Cinnamon-Ginger Pumpkin Pancakes

Prep time: 5 mins.
Cook time: 5 mins.
Makes 1 serving, 6 pancakes each


  • 1/2 cup old-fashioned oats
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 large eggs
  • 1/4 cup canned 100% pure pumpkin
  • 1/2 teaspoon vanilla extract
  • Cooking oil spray
  • 1/4 cup no-added-sugar applesauce, warm


  • Grind the oats, baking powder and spices in a blender until pulverized, about 2 minutes. Add the eggs, pumpkin and vanilla, and blend until smooth, scraping the bottom of the blender a couple times while the blender is off.
  • Heat a large skillet on medium heat and coat with cooking oil spray. Scoop 1/4 cup batter for each pancake into the pan and cook on each side until golden, about 2 minutes.
  • Serve pancakes with applesauce.


Source: © Michelle Dudash, RDN