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Desserts

Cinnamon Sugar Roasted Apples

These sweet, cinnamon-y, warm apple slices are my kids' new favorite healthy snack–and mine! If they are as popular at your house, you might want to invest in a mandoline slicer for easy prep! Ingredients -3-4 apples, your favorite kind... Read More

Fruit Salad Cups

This is a winning recipe from the 2013 EatWell@School Cooking Competition. Students at Manual High School in Denver stuck to strict school food nutrition guidelines and a budget of less than $1 per student when creating this healthy meal. Serves 8 Granola... Read More

Apricot Energy Balls

When you need a little pick me up, reach for one of these energy packed, nutrient dense Apricot Energy Balls. Ingredients:  1/2 cup dried apricots 1/4 cup dried figs 1/4 cup raw cashews 2 tbsp agave syrup 4 ounces dark... Read More

Western Slope Apple Crisp

Recipe courtesy of the students at Manual High School, Denver, CO, who competed during the EatWell@School Cooking Competition 2012-2013. Ingredients: 8 Apples, fresh from Colorado, sliced 24 oz Rolled oats 3 TBL Honey from Colorado 3 TBL Sugar, light brown 3 tsp Vanilla extract... Read More

Jalapeño Infused Peach Crumble

Jen, Maria, Maria, Ivan and Janeth of Bruce Randolph School are our 2012 EatWell@School Cooking Competition winners and the creators of this recipe. Denver Public Schools and the Denver Museum of Nature & Science's T-Rex Cafe featured this dish on May 8, 2013.... Read More

Sweet Pumpkin Dip

Ingredients 1 can pumpkin puree (not pie filling) 1 cup low-fat cream cheese (softened) 1/4 cup powdered sugar 1 tsp ground cinnamon 1/8 tsp ground nutmeg Directions Using an electric mixer or blender, mix all ingredients together until smooth. Serve with whole... Read More

Peach and Watermelon Sorbet

Simple summer flavors make a healthy summer dessert that the whole family will love. Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 8-10 Ingredients 3 cups very ripe peaches (may peel if desired) 3 cups... Read More

Ichiban Asian Melon Cooler

Ichiban means 'first' in Japanese. The Japanese Language has numerous numeric suffixes that are used depending on the subject matter;"-ban" is only one of many ways to turn "ichi" ("one") into "first." Ingredients 1 small melon of your choice juice... Read More

Frozen Watermelon Pomegranate Pops

Yield: 4 servings Ingredients 1½ cups cubed seedless watermelon ½ cup 100% Pomegranate blueberry juice.  * We like Minute Maid Enhanced Pomegranate Blueberry juice. Directions Combine the watermelon and juice in a blender and blend until smooth.  Pour into four... Read More

Chocolate Pumpkin Whoopie Pies

Ingredients For the Cakes: 1 cup all-purpose flour ¾ whole-wheat flour ¾ cup unsweetened cocoa powder 1½ teaspoons baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon ground cinnamon 1 cup granulated sugar ¼ cup canned pumpkin puree 2 tablespoons canola... Read More

Chewy Cherry Almond Macaroons

Yield: Approximately 36 cookies Ingredients 1 14-oz. package sweetened flaked coconut  1/3 c. sugar  6 Tbsp. flour  ¼ tsp. salt  4 egg whites  1 tsp. almond extract  ½ cup chopped dried cherries  1/3 cup chopped raw almonds Directions Heat oven to... Read More

Carrot Patch Cupcakes

Carrot cake always sounds so "healthy," but that’s not necessarily the case — especially when the cake is made with a stick of butter and there's a thick layer of cream cheese frosting on top. For our carrot cake makeover,... Read More

Banana Crumble

Yield: 6, 1/6 of crumble per serving Ingredients 5 Tablespoons cold, unsalted butter, divided 4 large bananas 2 cups of mixed berries (frozen or fresh) ¼ cup all-purpose flour ¼ cup light brown sugar, packed 1 cup old-fashioned rolled oats 1... Read More

Apple Crisp

Yield: 9, 1 piece (1/9 of crisp) per serving Ingredients 5 medium apples ½ teaspoon ground cinnamon 1½ cups quick oats ½cup all-purpose flour, divided ¾ cup light brown sugar, packed and divided ½ stick (2 ounces) cold, unsalted butter Optional... Read More

Juicy Mango Wigglers

Jell-O Jigglers: What can we say? They contain artificial colors and about a tablespoon of sugar per square. We decided to give them one of our healthy makeovers after hearing from a blog reader whose son was hooked on the... Read More

Zucchini Muffins with Hazelnuts

Yield: approximately 12 muffins Ingredients 1 c. sugar 2 eggs, whisked ½ c. vegetable oil ½ c. plain yogurt 1 t. vanilla 1 c. grated zucchini 1¾ c. all purpose flour 2 t. cinnamon 1½ t. baking powder ½ t. salt... Read More

The Ultimate Fruit Salad

Yield: 4 servings Ingredients ¾ cup sugar 1 teacup water ½ a small bunch of fresh mint, leaves finely chopped, stalks reserved 2 pounds of any fruit combos, like: Melon Pineapple Green seedless grapes Lychees Granny Smith apples Strawberries Blueberries... Read More

Raspberry Banana Smoothie

Ingredients 1½ cups frozen raspberries or strawberries, or a combination 1 banana, broken into pieces 3 tbsp plain low-fat yogurt 2½ cups pineapple or apple juice Directions Combine the raspberries, banana, and yogurt in a blender. Add the juice, cover,... Read More