Eton Mess is a classic British dessert made with berries (I used strawberries), whipped cream, and crushed vanilla meringue cookies. You can assemble it in one large bowl or layer it in individual glasses. Strawberry Eton Mess …
Eton Mess is a classic British dessert made with berries (I used strawberries), whipped cream, and crushed vanilla meringue cookies. You can assemble it in one large bowl or layer it in individual glasses. Strawberry Eton Mess Fruit desserts like this one are my favorite kind! This Strawberry Eton Mess recipe uses fresh strawberries, homemade whipped cream, and crunchy meringue for […]
Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-spiced oat topping. Honey-Sweetened Strawberry Rhubarb …
Warm strawberry rhubarb crisp with a dollop of whipped cream might just be the best easy spring dessert! Tart rhubarb and sweet strawberries are the perfect combination, especially with a cinnamon-spiced oat topping. Honey-Sweetened Strawberry Rhubarb Crisp Recipe I can’t pass up rhubarb whenever I see it in the farmer’s market. Rhubarb season is short, […]
Try these delicious and healthy Mediterranean diet desserts! From refreshing fruit variations to whole food spins on classics, find the…
Try these delicious and healthy Mediterranean diet desserts! From refreshing fruit variations to whole food spins on classics, find the perfect way to end your meal.
Eating the Mediterranean diet and want a treat to end your meal? This way of eating has been called one of the healthiest in the world. As you might guess with this lifestyle—all treats are acceptable in moderation! But there are a few fun ways to incorporate the principles behind this diet into sweet treats, too.
Here at A Couple Cooks, we’ve been eating this way for over a decade and we’ve never felt better! Here are our top 50 Mediterranean Diet Recipes of all time. You’ll notice there aren’t a ton of desserts in that post, so we’ve rounded up all of our favorites that fit into this way of eating!
What’s the Mediterranean diet?
The Mediterranean diet has been called one of the best diets in the world, according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more a set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:
Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
Moderate portions of dairy products
Limited intake of red meat and added sugar
A study by The American Journal of Medicine found that “the Mediterranean diet is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.”
Let’s see what Mediterranean diet desserts look like
Balance and moderation are key when it comes to treats in the Mediterranean diet. Eating any type of treat in moderation is okay, from fruit desserts to chocolate desserts. There’s nothing really “healthy” about eating a healthy dessert, no matter how you try to spin it.
Trying to limit your intake of added sugar is what is important on the Mediterranean diet. But if you want to eat a Mediterranean diet dessert that fits into that way of eating, try to prioritize whole grains (like oats), fruits and vegetables, and nuts and seeds. Per the Cleveland Clinic, here is what desserts on the Mediterranean diet should look like:
The lifestyle is really what’s important when it comes to the Mediterranean diet. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers noticed there were factors beyond food that contributed to overall health. One key when it comes to added sugars is eating treats in moderation.
It’s also important to also stay active and exercise regularly, avoid smoking, reduce the amount of stress in your lifestyle, and be invested and engaged in your community. Keep this in mind as you browse these recipes!
These chewy, rich, fudgy chocolate brownies star olive oil and peanut butter! This is an ideal Mediterranean diet dessert by baking up a treat with olive oil and peanut butter instead of the traditional butter. There's just a small amount of flour (use almond flour for gluten-free). A fan favorite!
Here's a fun Mediterranean diet dessert using frozen yogurt as the base. Mix Greek yogurt with a little honey and vanilla, then sprinkle with toppings of your choice: fruit, granola, chocolate chips, and nuts. Freeze it up and break it into pieces, and each bite is creamy and refreshing.
This fruity ice cream requires no ice cream maker and just one ingredient! When you’ve got ripe bananas, this is one of the best ways to use them! It’s a fun recipe that tastes like a treat: just pure bananas with no added sugar.
These energy bites taste like dessert, but they’re a simple combination of peanut butter, oats and honey. There’s a bit of dark chocolate thrown in too, which works on the Mediterranean diet! This homemade treat is extraordinarily delicious and perfect for a small sweet treat after a meal.
Here’s a simple Mediterranean diet dessert that’s easy but impressive: Strawberry Sorbet! The flavor is like taking a bite of 100 strawberries at once: sweet, pure, and tangy. The frosty texture is like an Italian strawberry gelato: cold and creamy, with just the right robust vibrancy to each bite. For a natural sweetener, use maple syrup instead of sugar.
This dark chocolate pudding is a simple Mediterranean diet dessert made with Greek yogurt, dark cocoa powder, and maple syrup. You get the protein and probiotics of yogurt while getting your chocolate fix. Even better, you can make it in 2 minutes! Or, try Vegan Chocolate Pudding for a plant-based option.
Here’s a fun Mediterranean diet dessert that's ultra delicious: Chocolate Covered Bananas! The crunch of a crisp dark chocolate coating around an icy banana makes magic. It gives you a healthy treat in the freezer anytime a chocolate craving hits.
Here’s a dessert that’s fast, easy, massively flavorful and pleases everyone: mango sorbet! It’s irresistibly creamy and frosty, with a pure honey-sweet tropical mango essence and a pop of lime on the finish. It’s so refreshing, and there’s almost no one who will turn this down. For a natural sweetener, use maple syrup instead of sugar.
What’s more fun than chocolate covered strawberries, in drinkable form? This tasty recipe features strawberries, banana, almond butter and cocoa powder, blended up into a lusciously creamy puree. It tastes just like a dessert!
Try this ridiculously easy no bake Oatmeal Bars! These are big winners in our house and part of our weekly repertoire. These bars star peanut butter, honey, and Old Fashioned oats, and they’re a healthy dessert or snack you can feel good feeding yourself or your family.
Frequently asked questions
Can I really have dessert on the Mediterranean diet?
Absolutely! The Mediterranean diet emphasizes balance and moderation, not deprivation. You can enjoy sweet treats occasionally.
What makes a dessert “Mediterranean diet-friendly”?
These desserts typically focus on whole foods like fresh fruits, nuts, honey, and yogurt. They limit added sugar, processed ingredients, and unhealthy fats.
Can I still have cake or cookies on the Mediterranean diet?
Occasional indulgence is okay! Look for recipes that use natural sweeteners like dates or maple syrup, and healthy fats like olive oil. Remember, portion control is key.
What are some substitutes for sugar in Mediterranean diet desserts?
Honey Dates Figs Maple syrup Ripe fruits like bananas or applesauce (can add sweetness and moisture)
Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.
Place the strawberries in a food processor or high-powered blender and puree. Add the sugar, lime juice, salt and ice and puree until smooth. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes. The texture will be very frosty and creamy at this point. Serve immediately. Or, line a container with parchment paper and freeze up to 2 hours for a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 20 to 30 minutes before scooping.
Inside: Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year. This delicious mango mousse dessert brings back …
Inside: Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year.
This delicious mango mousse dessert brings back so many amazing memories from growing up in Mexico. During the months of April and May, it is mango season. Where I grew up, everyone was excited for this time of year because it brought work for so many people.
The people that grew mangoes harvested them, packed, them, and sold them. Mangoes are so popular in Mexico and I will always remember with fondness that time of year and all of the fun activities and events that we all participated in.
This mango mousse recipe is easy to make, incredibly creamy, and perfect for a quick and easy dessert.
What is Mango Mousse?
Mango mousse is a delicious dessert that is made with fresh mangoes, heavy whipping cream, greek yogurt, and a few other simple ingredients. It only takes a few minutes to prepare, and a few hours until it is fully set and you can enjoy it.
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The texture is light and velvety and the flavors are amazing. I made this for my kids and husband recently, and they all loved it and kept coming back for more.
What Ingredients do you need to make Mango Mousse?
To make this tasty recipe, you just need to gather the following ingredients:
2 Tablespoons of Unflavored Gelatin
1 Cup of Water to Dissolve the Gelatin
2 Cups of Heavy Whipping Cream
4 Mangoes (removed from the core)
1 Cup of Sugar
2 Cups of Plain Greek Yogurt
That is it! There are only 6 simple ingredients, and then you are ready to get started.
How Do You Make Mango Mousse?
Start by dissolving the unflavored gelatin in the cup of water over medium heat, stirring until it is dissolved.
Next, whip the heavy whipping cream with a mixer until it is light and creamy.
Add the rest of the ingredients to a blender with the gelatin mixture, and blend together. Fold in the heavy whipping cream and add to a dish of your choice and refrigerate for 4-5 hours and it is ready to enjoy.
Try These Other Tasty Desserts from My Latina Table
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Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect…
Posset is a rich, creamy, citrusy British dessert. The balanced lemon flavor teeters irresistibly between tangy and sweet. A little goes a long way, so it’s perfect after a big meal. I’m downright obsessed with this recipe. Keep reading and you’ll see why!
Posset is an easy make-ahead dessert to offer at parties in individual servings. It would be lovely at Easter and Mother’s Day celebrations, baby showers, dinner parties, and more.
To make posset, you’ll need just four ingredients—heavy cream, sugar, lemons and vanilla extract—and a few extra hours to chill it in the refrigerator. You can make posset the night before and even freeze the leftovers.
Posset has been consumed in Britain for well over 600 years,though it was originally a hot drink made from sweetened, curdled milk mixed with wine or ale. It was often served to help cure colds or fevers. The modern chilled citrus and cream version came to be in the twentieth century. Since the recipe is British, posset is pronounced like “pocket” but with an s.
I first attempted posset for my cookbook, but I overcomplicated the recipe by trying to serve the posset like cheesecake squares over graham cracker crust. In hindsight, it’s best served simply in small containers, and garnished as desired. Years later, my husband reminded me of posset after he made some on a whim after finding the concept on Instagram.
I pulled out my old notes and tweaked the amounts of cream to use one full pint, used just enough sugar so it’s not too sweet, and specified the exact amounts of lemon zest and lemon juice rather than calling for two or three lemons, which always vary in size. To achieve a consistent consistency, I found a trick from America’s Test Kitchen—we’ll know the mixture is done simmering once it has reduced to two cups. This tested and perfected recipe is ready for your kitchen!
This easy lemon cake is bursting with bright citrus flavor! A quick sheet cake with simple icing and no mixer required, it’s the perfect sweet treat for any occasion.
The days are getting brighter and warmer, and it’s the time that Alex and I start craving the flavors of sunshine. Here’s a cake recipe I created to match that mood: this easy lemon cake! My expertise as a recipe developer is in simple baking, like sheet cakes, easy muffins, and quick breads.
So this new lemon-infused recipe is fast and easy: a moist cake with a luscious tender crumb from buttermilk, drizzled with a zesty 2-ingredient lemon glaze! I gave away pieces from my recipe testing to friends and family, and they all couldn’t stop exclaiming how tasty it was.
This lemon cake fits my vibe in the kitchen: uncomplicated baking. Layer cakes are lovely, but often I don’t feel like pulling out the mixer or attempting to ice a cake. So when I’m craving citrus, I make this lemon cake! Here are the reasons I like to make it:
It’s a sheet cake, made in a square baking dish. No need to stack and layer!
There’s no mixer required. All you need are two bowls, a whisk and a spatula.
You don’t need to wait for butter to come to room temperature. This one uses melted butter so there’s no need to wait.
The 2 ingredient icing is made in 2 minutes. This easy lemon glaze comes together quickly and you can pour it right over the cake.
In creating this recipe, I was inspired by simple snacking cakes like this meyer lemon cake from Sarah Kieffer and this blood orange yogurt cake from How Sweet Eats. If you’re looking for a more involved layer cake, this one from expert baker Sally’s Baking Addiction with cream cheese buttercream looks beautiful.
The 3 key ingredients for this easy lemon cake
This lemon cake is a cousin to this glazed lemon bread recipe I created recently. While they’re not exactly the same, they use some of the same flavor secrets to achieve the best zingy and zesty lemon flavor, along with a light and fluffy texture. Here are the three key ingredients you’ll need to have on hand:
Buttermilk: Buttermilk is the key to baking quick breads, muffins and cakes with a tender crumb. As I mention in this lemon bread recipe, I learned the importance of buttermilk from professional baker and author Sarah Kieffer. After using it in recipes, I’ve seen a big difference in the texture of our baked goods! Don’t be tempted to make a substitution.
Real lemons: Lemon zest adds a zingy flavor to the cake, and lemon juice is used in the icing. Using lemon juice in the cake isn’t necessary, since it can add a sour flavor.
Lemon extract: The final key to lemony baked goods is using lemon extract! Over years of testing, we’ve found a combination of extract and real lemon zest makes the very best lemon flavor. It’s easy to find in the baking aisle at your grocery next to the other extracts.
A few quick tips for baking
Here are a three quick tips for baking a lemon cake to understand before you roll up your sleeves and go to the recipe to get the baking! These notes provide a little bit of the “why” behind the instructions:
For the strongest citrus flavor, rub the lemon zest into the sugar. Place the zest in the sugar and use your fingers to rub the zest into the sugar. This activates the essential oils in the zest, helping it to taste more lemony.
Use an aluminum baking pan for best results. An aluminum pan bakes more evenly than ceramic or glass, and it’s our go-to for cakes, cookies, bars, breads, and muffins. (See this article from The Kitchn.)
Use parchment paper to easily remove the cake. Cut the paper so it is the width of the loaf pan, then allow it to extend on either side of the pan to make a “sling” for easily removing the cake. This helps it cool faster, which is helpful since the cake must be cooled fully before adding the glaze.
Pro tip: We recommend a 9-inch aluminum square pan. You can use an 8-inch square pan as well to make thicker slices: simply increase the bake time by 5 to 10 minutes (adjust based on your oven and pan).
Make ahead and storage info
This lemon cake stays incredibly moist during storage, and in fact it becomes even moister over time. Here are a few notes on making it ahead and storing it:
Make ahead: You can make lemon cake in advance and store refrigerated or at room temperature, covered in aluminum foil. Ice the cake right before serving.
Storage: The cake lasts at least 5 days at room temperature wrapped in aluminum foil or refrigerated for 10 or more days wrapped in foil. For best results, bring it to room temperature before enjoying. You can also freeze un-iced bread for up to 3 months. We suggest slicing it into pieces and wrapping it in plastic wrap then a freezer-safe bag or container before freezing.
More of our favorite lemony baked goods
We absolutely love baking up lemony treats in spring and summer! Here are a few more baked lemon recipes to try:
This easy lemon cake is bursting with bright citrus flavor! A quick sheet cake with simple icing and no mixer required, it’s the perfect sweet treat for any occasion.
Heat the oven to 350°F. Butter a 9 x 9-inch baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
In a small bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).
Whisk in the melted butter until smooth. Whisk in the eggs one at a time, then the vanilla extract and lemon extract. Switch to a spatula. Add the dry ingredients and buttermilk and gently stir until smooth. Spread the batter evenly into the prepared pan.
Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Meanwhile, mix together the powdered sugar with the lemon juice, adding slightly more if necessary to get to a thick but pourable consistency. Pour the glaze over the cake and smooth with a spatula. Cut into pieces within the first few minutes, before the glaze dries. If desired, top with more lemon zest or lemon slices. Store in a sealed container at room temperature for up to 3 days or refrigerated for 1 week (bring to room temperature before serving).
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