The Only Easter Dessert Recipes You Should Try Today (WW Friendly)

Easter Dessert recipes
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The Only Easter Dessert Recipes You Should Try Today (WW Friendly)

These are definitely the only Easter dessert recipes you should be trying this holiday!Especially if you are on the weight watchers diet, you will love these for how easy they are.
Hahaha.. Okay just kidding but these are pretty awesome and truly tested so you should definitely save this post or pin to your Pinterest board.

Pistachio and Pomegranate Frozen Yogurt Bark {Gluten-Free, Low Carb} – 2 Freestyle points per serving
Easter Dessert recipes
Directions: Mix together yogurt and maple syrup in a bowl until combined.
Decant yogurt into a silicon baking tray and spread out the yogurt to an even thickness and pop any air bubbles that may be in the yogurt.
Top the yogurt with the pomegranate seed and pistachio nuts.
Gently lift and tap the tray a few times so that the pomegranate seed and pistachio nuts slight sink into the yogurt.
Freeze for 4 hours, then break into bits and serve or store in the freezer
SEE FULL RECIPE HERE…

Chocolate Brownies WW Easter Dessert –2 Weight Watchers points
Easter Dessert recipes
Directions: Preheat oven to 350
Mix brownie mix with Greek yogurt
Spoon a tablespoon of brownie mix into the phyllo shells
Bake for 15 minutes
Mix the food coloring with the unsweetened coconut to make it green.
After the brownie bites are cooled, spoon a tablespoon on cool whip on top of the brownie.
Dip the bite into the coconut to coat the cool whip with green coconut.
Add 2-3 Mini Malted eggs to the top, making the nest
SEE FULL RECIPE HERE…

Gluten-Free Carrot Cake Cupcakes with Vegan Cream Cheese Frosting (Allergy-Free)
Easter Dessert recipes
Preheat the oven to 375°F.
In a large mixing bowl combine the cupcake batter ingredients together, in order, and mix well to thoroughly combine.
Line or grease a standard 12-cup cupcake pan and measure about 1/4 cup of cupcake batter into the cupcake molds. You should have enough for 10-12 cupcakes.
Bake the cupcakes in the preheated oven for 18-20 minutes. Remove and allow to cool completely on a wire rack.
To make the frosting, combine the softened cream cheese and butter in a stand mixer or a large bowl if you only have a hand mixer. Beat the cream cheese and butter together until combined.
Slowly add in the vanilla and powdered sweetener, whipping the frosting together until fully combined.
SEE FULL RECIPE HERE…


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