25+ Healthy Easter Low Fat Cake Recipes for Celebrations

Easter is a time for celebration, family gatherings, and indulgence in delightful treats.

But what if you could enjoy the sweetness of the season without overloading on calories?

Enter low-fat Easter cake recipes—a healthier way to satisfy your sweet tooth while keeping things light and guilt-free.

These recipes are perfect for anyone looking to celebrate with delicious yet mindful options that cater to both taste and health.

From light angel food cakes and zesty citrus treats to spiced classics like carrot cake, these low-fat recipes are not only easy to prepare but also brimming with the vibrant flavors of spring.

Whether you’re planning a big Easter feast or a small get-together, these cakes will make sure your dessert table is as memorable as the holiday itself.

Let’s dive into 25+ low-fat cake ideas that are perfect for Easter!

25+ Healthy Easter Low Fat Cake Recipes for Celebrations

Easter doesn’t have to mean abandoning your healthy eating goals.

With these 25+ low-fat Easter cake recipes, you can enjoy all the festive flavors and decadence without the added guilt.

These cakes are designed to bring balance to your table, offering a mix of fruity, spiced, and creamy flavors that everyone will love.

Whether you’re a fan of citrusy delights, traditional carrot cakes, or tropical coconut flavors, this collection has something for everyone.

And with easy-to-follow recipes and wholesome ingredients, these cakes ensure that your Easter celebration is as stress-free as it is delicious.

Make this Easter a memorable one by embracing these light yet indulgent treats, proving that dessert can be both healthy and irresistible.

Share the joy of these cakes with your loved ones, and watch as they become new holiday favorites!

Lemon Ricotta Easter Bundt Cake

This Lemon Ricotta Easter Bundt Cake combines the fresh, zesty flavor of lemon with the creamy texture of low-fat ricotta cheese for a delightful treat. Perfect for Easter, it’s light yet indulgent, making it an ideal dessert for those looking to cut back on fat without sacrificing flavor. The bundt shape adds a festive touch to your springtime table.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup low-fat ricotta cheese
• 1/4 cup unsweetened applesauce
• Zest and juice of 2 lemons
• 2 large egg whites
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together ricotta cheese, applesauce, lemon zest, lemon juice, egg whites, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until just combined.
5. Pour the batter into the prepared bundt pan. Smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust with powdered sugar before serving.

This lemon ricotta cake is the embodiment of Easter freshness. The ricotta lends creaminess while the lemon provides a tangy brightness. Its low-fat profile ensures you can enjoy this dessert guilt-free, making it a standout on your holiday menu.

Carrot Pineapple Sheet Cake with Yogurt Frosting

This Carrot Pineapple Sheet Cake is a low-fat Easter delight, blending shredded carrots and crushed pineapple for natural sweetness and moisture. Topped with a light and tangy yogurt frosting, it’s a healthier twist on the classic carrot cake. Serve this at your Easter gathering for a dessert that’s as wholesome as it is delicious.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/4 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 large egg whites
• 1 tsp vanilla extract

Yogurt Frosting:

• 1 cup plain Greek yogurt (non-fat)
• 2 tbsp honey
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a bowl, mix flour, sugar, cinnamon, nutmeg, baking soda, and salt.
3. In another bowl, whisk together applesauce, oil, egg whites, and vanilla extract. Stir in the shredded carrots and pineapple.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
7. For the frosting, whisk together yogurt, honey, and vanilla. Spread evenly over the cooled cake.

This carrot pineapple sheet cake is a celebration of classic Easter flavors with a low-fat twist. The yogurt frosting adds creaminess without the heaviness of traditional cream cheese. It’s sure to be a hit among health-conscious guests.

Low-Fat Chocolate Raspberry Cake

This Low-Fat Chocolate Raspberry Cake is the perfect balance of rich chocolate flavor and fruity freshness. Using low-fat Greek yogurt and cocoa powder, this dessert skips the butter without skimping on indulgence. Fresh raspberries nestled in the batter add bursts of tangy sweetness, making it a showstopper for Easter celebrations.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup unsweetened applesauce
• 1/2 cup low-fat Greek yogurt
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup almond milk (unsweetened)
• 1/2 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper and lightly grease.
2. In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix sugar, applesauce, yogurt, egg whites, vanilla extract, and almond milk.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the fresh raspberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25–30 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

This chocolate raspberry cake proves that you don’t need excessive fat to create a decadent dessert. The combination of rich cocoa and tart raspberries is a match made in Easter heaven. Light yet satisfying, it’s sure to become a holiday favorite.

Low-Fat Coconut Angel Cake

This Low-Fat Coconut Angel Cake is a light and fluffy dessert perfect for Easter. Made with egg whites and infused with coconut essence, it’s a healthier version of the classic angel food cake. Topped with a light coconut glaze and shredded coconut, this cake brings a tropical twist to your spring celebration without adding unnecessary fat.

Ingredients:

• 1 cup cake flour, sifted
• 1 1/2 cups granulated sugar, divided
• 12 large egg whites
• 1 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 cup shredded unsweetened coconut

Coconut Glaze (optional):

• 1/2 cup powdered sugar
• 1 tbsp coconut milk (light)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, sift together cake flour and 1/2 cup sugar. Set aside.
3. In a large mixing bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add the remaining sugar, beating until stiff peaks form.
4. Fold in vanilla and coconut extract gently. Gradually fold in the flour mixture, being careful not to deflate the batter.
5. Pour the batter into an ungreased tube pan. Smooth the top.
6. Bake for 35–40 minutes or until the cake springs back when touched lightly. Invert the pan and let cool completely before removing.
7. For the glaze, mix powdered sugar with coconut milk and drizzle over the cake. Sprinkle with shredded coconut.

This light and airy coconut angel cake is the perfect low-fat dessert for Easter. Its delicate flavor and tropical hints make it a refreshing addition to your holiday spread, ideal for guests looking for a guilt-free treat.

Strawberry Yogurt Easter Loaf

This Strawberry Yogurt Easter Loaf combines the natural sweetness of strawberries with the creaminess of low-fat yogurt for a moist and flavorful dessert. Perfect for Easter brunch or tea, this loaf is simple to make and features a vibrant pink glaze for a festive finish.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup low-fat Greek yogurt
• 1/4 cup unsweetened applesauce
• 2 large egg whites
• 1 tsp vanilla extract
• 1/2 cup diced fresh strawberries

Strawberry Glaze:

• 1/2 cup powdered sugar
• 2 tbsp mashed strawberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, sugar, baking soda, and salt.
3. In another bowl, mix yogurt, applesauce, egg whites, and vanilla extract. Gradually fold in the dry ingredients until just combined.
4. Gently fold in the diced strawberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
7. For the glaze, mix powdered sugar with mashed strawberries and drizzle over the cooled loaf.

This strawberry yogurt loaf is a charming Easter dessert that combines freshness and health in every bite. The pink glaze adds a festive touch, making it as beautiful as it is delicious for your holiday celebrations.

Orange Almond Polenta Cake

This Orange Almond Polenta Cake offers a Mediterranean-inspired low-fat option for your Easter table. The combination of polenta and ground almonds creates a unique texture, while fresh orange juice and zest infuse the cake with a bright, citrusy flavor. Naturally gluten-free, this cake is both inclusive and delightful.

Ingredients:

• 1 cup finely ground polenta (cornmeal)
• 1/2 cup almond flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• Zest and juice of 1 large orange
• 1/4 cup unsweetened applesauce
• 2 large egg whites
• 1 tsp almond extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, combine polenta, almond flour, sugar, baking powder, and salt.
3. In another bowl, whisk together orange juice, zest, applesauce, egg whites, and almond extract.
4. Gradually mix the wet ingredients into the dry ingredients until well combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until the cake is golden and a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

This orange almond polenta cake is a sophisticated and low-fat addition to your Easter desserts. The citrus and almond flavors pair beautifully, creating a light yet satisfying treat that caters to diverse dietary preferences without compromising on taste.

Blueberry Lemon Yogurt Cake

This Blueberry Lemon Yogurt Cake is a light, moist, and tangy dessert perfect for Easter gatherings. Fresh blueberries and zesty lemon come together to create a refreshing flavor profile, while low-fat yogurt keeps the cake tender without adding unnecessary fat. Topped with a simple lemon glaze, this cake is a beautiful and healthy centerpiece for your Easter table.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest and juice of 1 lemon
• 1/2 cup low-fat Greek yogurt
• 1/4 cup unsweetened applesauce
• 2 large egg whites
• 1 cup fresh blueberries

Lemon Glaze:

• 1/2 cup powdered sugar
• 1–2 tbsp fresh lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix yogurt, applesauce, lemon zest, lemon juice, and egg whites. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the blueberries gently.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
7. For the glaze, mix powdered sugar with lemon juice and drizzle over the cooled cake.

This blueberry lemon yogurt cake is a delightful addition to your Easter dessert lineup. It’s light, fruity, and just sweet enough to satisfy your cravings, making it a healthier option for celebrating springtime flavors.

Low-Fat Apple Cinnamon Easter Cake

This Low-Fat Apple Cinnamon Easter Cake is a warmly spiced dessert that’s perfect for Easter brunch or dessert. Fresh apple chunks add natural sweetness and moisture, while cinnamon brings a comforting aroma. Made with unsweetened applesauce and whole wheat flour, it’s a guilt-free treat everyone can enjoy.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (unsweetened)
• 2 large egg whites
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and diced

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix applesauce, almond milk, egg whites, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the diced apple.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely before slicing.

This apple cinnamon cake is a wholesome Easter dessert that’s both comforting and light. Its natural sweetness and warm spices make it a versatile treat that pairs wonderfully with a cup of tea or coffee during your holiday celebration.

Low-Fat Chocolate Beet Cake

This Low-Fat Chocolate Beet Cake is a unique and decadent dessert for Easter. The beets add natural sweetness and moisture to the cake while keeping it low in fat. Rich cocoa flavor and a tender crumb make this cake an indulgent treat, while its hidden veggie content makes it surprisingly nutritious.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder (unsweetened)
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cooked and pureed beets
• 1/2 cup unsweetened applesauce
• 2 large egg whites
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line with parchment paper.
2. In a bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together beet puree, applesauce, egg whites, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before serving.

This chocolate beet cake is a rich and satisfying dessert that’s perfect for Easter. It’s low-fat and packed with hidden nutrients, making it a delicious way to indulge without guilt. Your guests will never guess the secret ingredient behind its moist texture!

Carrot Pineapple Easter Cake

This Carrot Pineapple Easter Cake combines the natural sweetness of carrots and crushed pineapple for a moist and flavorful treat. Perfect for Easter gatherings, this cake is made with whole wheat flour and unsweetened applesauce, making it a low-fat option with plenty of texture and flavor. A light cream cheese glaze completes this delightful dessert.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 2 large egg whites
• 1/2 cup unsweetened applesauce
• 1/2 cup crushed pineapple (with juice)
• 1/2 cup finely grated carrots
• 1/3 cup brown sugar
• 1 tsp vanilla extract

Cream Cheese Glaze:

• 1/2 cup low-fat cream cheese
• 2 tbsp powdered sugar
• 1–2 tbsp almond milk (unsweetened)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix egg whites, applesauce, pineapple, carrots, brown sugar, and vanilla extract. Combine the wet and dry ingredients and stir until just combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
6. For the glaze, beat cream cheese with powdered sugar and almond milk until smooth. Spread lightly over the cake.

This carrot pineapple cake brings a balance of fruity and spiced flavors to your Easter table. Light on fat but full of nutrients, it’s a crowd-pleaser that feels indulgent while being mindful of health.

Lemon Poppy Seed Bundt Cake

This Lemon Poppy Seed Bundt Cake is a zesty, elegant dessert perfect for Easter celebrations. Made with low-fat yogurt and a touch of almond extract, the cake is both moist and flavorful. A simple lemon glaze enhances its bright flavor, making it a refreshing choice for spring festivities.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds
• Zest and juice of 1 lemon
• 1/2 cup low-fat Greek yogurt
• 1/4 cup unsweetened applesauce
• 2 large egg whites
• 1/2 tsp almond extract

Lemon Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease a bundt pan lightly with cooking spray.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, mix yogurt, applesauce, lemon zest, lemon juice, egg whites, and almond extract. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Pour the batter into the bundt pan and smooth the top.
5. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Cool completely.
6. For the glaze, whisk powdered sugar and lemon juice, then drizzle over the cake.

This lemon poppy seed bundt cake is a beautiful addition to your Easter dessert table. Its light texture, tangy flavor, and stunning presentation make it a festive and healthy option that’s sure to impress.

Chocolate Banana Easter Cake

This Chocolate Banana Easter Cake is a decadent yet healthy dessert option for the holiday. Mashed bananas add natural sweetness and moisture, while unsweetened cocoa provides a rich chocolate flavor. This cake is perfect for chocolate lovers who want a guilt-free treat during Easter festivities.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup cocoa powder (unsweetened)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large ripe bananas, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup almond milk (unsweetened)
• 2 large egg whites
• 1/2 tsp vanilla extract

Optional Topping:

• 2 tbsp mini dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan.
2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, mix mashed bananas, applesauce, almond milk, egg whites, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until just combined.
4. Pour the batter into the pan and sprinkle with mini chocolate chips if desired.
5. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before serving.

This chocolate banana cake is a rich and satisfying dessert that’s both low-fat and naturally sweetened. It’s the perfect indulgence for chocolate lovers at your Easter celebration, offering a healthier twist on traditional chocolate desserts.

Strawberry Angel Food Easter Cake

This Strawberry Angel Food Easter Cake is the perfect light dessert for spring. Made with fresh strawberries and fluffy angel food cake, this treat is low in fat yet bursting with flavor. Its delicate texture and vibrant colors make it a delightful centerpiece for your Easter celebration.

Ingredients:

• 1 box angel food cake mix (or your favorite low-fat recipe)
• 1 cup fresh strawberries, diced
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)

Topping:

• 1 cup fresh strawberries, sliced
• 1 cup low-fat whipped topping

Instructions:

1. Preheat oven to 350°F (175°C). Prepare the angel food cake batter according to package instructions or your recipe.
2. Gently fold in the diced strawberries, vanilla extract, and almond extract.
3. Pour the batter into an ungreased angel food cake pan. Smooth the top.
4. Bake as instructed (typically 35–40 minutes) until the cake is golden and springs back to the touch.
5. Cool completely upside down before removing from the pan.
6. Garnish with sliced strawberries and whipped topping before serving.

This strawberry angel food cake is a show-stopper for your Easter table. Its airy texture and fruity flavor make it a guilt-free pleasure that’s as beautiful as it is delicious.

Low-Fat Orange Ricotta Easter Cake

This Low-Fat Orange Ricotta Easter Cake offers a creamy, citrusy flavor that’s light and refreshing. Made with part-skim ricotta and fresh orange juice, this cake balances richness and lightness perfectly. It’s a unique, elegant dessert to impress your Easter guests.

Ingredients:

• 1 cup whole wheat pastry flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup part-skim ricotta cheese
• 1/4 cup freshly squeezed orange juice
• Zest of 1 orange
• 1/4 cup unsweetened applesauce
• 2 large egg whites
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, mix ricotta cheese, orange juice, orange zest, applesauce, egg whites, and vanilla extract. Gradually fold the dry ingredients into the wet ingredients until combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before serving.

This orange ricotta cake is a bright and creamy dessert that pairs beautifully with spring flavors. It’s a sophisticated yet easy-to-make treat that’s perfect for Easter brunch or dessert.

Low-Fat Coconut Lime Easter Cake

This Low-Fat Coconut Lime Easter Cake is a tropical-inspired dessert that brings a refreshing twist to your holiday table. The combination of lime zest, shredded coconut, and low-fat ingredients creates a moist, flavorful cake that’s light and satisfying.

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup shredded unsweetened coconut
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Zest and juice of 1 lime
• 1/2 cup unsweetened applesauce
• 1/4 cup low-fat coconut milk
• 2 large egg whites
• 1/2 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar
• 1–2 tbsp lime juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan.
2. In a bowl, mix flour, coconut, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together lime zest, lime juice, applesauce, coconut milk, egg whites, and vanilla extract. Combine the dry and wet ingredients, stirring until just smooth.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
6. For the glaze, whisk powdered sugar and lime juice. Drizzle over the cake before serving.

This coconut lime cake is a delightful way to incorporate tropical flavors into your Easter celebration. Its zesty lime and tender coconut combination make it a refreshing and healthier alternative to heavier desserts.

Note: More recipes are coming soon!