Our Must-Try Dessert Recipes for Fall

Fall is here and the holiday season is coming. While it’s no secret that people enjoy treats year-round, fall seems to bring out the baker in all of us. Cookies, cakes, muffins and more may be a treat for our taste buds, but they’re often bad news for our waistlines.

Fit into #fall with #healthy #sweet treats! @CabotRD @cabotcheese Click To Tweet

The good news is that fall also brings with it a wealth of delicious nutrient-rich produce. Many of the fruits and vegetables you find at the farmer’s market or in the store can be used to make your favorite fall desserts a little bit healthier by giving them a nutritional boost.

Here are a few ways to add healthy fall produce to your desserts and treats:

  • Shred them! Fruits and veggies that contain some water (like apples and zucchini) are great for shredding and adding moisture to quick breads, cakes, etc. You can also substitute Greek-style yogurt for some of the sour cream and/or butter in baking recipes to cut calories, but keep the moisture.
  • Mash them. Vegetables like sweet potatoes, squash and pumpkin can be mashed or pureed and added to baked goods for an extra serving of vegetables and boost of vitamin A.
  • Take advantage of their natural sweetness. Produce like apples, pears, sweet potatoes, etc can add natural sweetness to your desserts. This allows you to cut back on added sugars without sacrificing flavor.

Try some of these tips to add a healthier twist to some of your favorite fall desserts!

If you’re looking for a new healthier dessert to try, check out some of these recipes:

Apple Golden Raisin Ginger Clafouti

Apple Golden Raisin Ginger Clafouti

Easy Apple Cobbler Recipe

Apple Cheddar Cobbler

Pumpkin Pie

Pumpkin Pie

Zucchini Bread with Pumpkin Seeds

Zucchini Bread with Pumpkin Seeds

Diane Boyd - Cabot CreameryDiane Boyd, Cape Fear Nutrition

“Health-ify” your baked goods and excite your taste buds!

I grew up in a family that enjoyed the nightly ritual of dessert! I don’t serve dessert as often to my family, but when I do, it’s just as my mother made it, from the oven to the table. In my opinion, homemade can never be rivaled by something store bought. Baking also has the advantage of putting you in control. I often cut back on sugar or fat, but never both in the same recipe. I find sugar can be reduced by about 25% in most recipes without compromising taste or quality. My foolproof way to reduce fat is to replace up to one-half of the butter, oil or sour cream with an equal amount of Cabot Lowfat Greek-Style Yogurt.  Making baked goods healthier also means adding in  good-for -you ingredients like fruits, vegetable, nuts, seeds and 100% white whole wheat flour. Let your personal preferences be your guide and get creative.


Fall Dessert Recipes - Cabot Creamery

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Terri Mitchell | November 10, 2015 | 2:32pm

I always cut the sugar in any recipe I make. I also add shredded veggies like carrots, and zucchini, and double the amount if it is a recipe that already calls for it. I like to add wheat germ to my baked goods also. Just 2 tablespoons adds 4 grams of protein and vitamins like A, and E also iron for a mere 60 calories. I like to sprinkle it on top of muffins with a teaspoon of brown sugar mixed in. It gives a nice sweetness along with a little crunch so you don’t miss the lowered amount of sugar in the recipe. It also works in place of bread crumbs in most recipes. This along with Cabot Greek Yogurt is how I help keep my family healthy. Thank you Cabot Families.

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