Low-Sugar Christmas Desserts

Moist and chewy, these date-filled bars make a satisfying afternoon snack or a nice treat to bring into the office. They travel well, since you can let them cool in the baking pan and carry them. Or, for a prettier package, place them in a cookie tin divided by sheets of parchment paper.

These two-bite treats taste rich and indulgent, with absolutely no added sugar. Each also contains 3g fiber and 3g protein. We find one to be satisfying, but don't feel bad about eating two—that's only 222 calories. Store chilled in an airtight container for up to 1 week.

Serve with Tangy Lemon Cheesecake Bars. Use any other liqueur that you prefer, such as Grand Marnier or Chambord.

At last, the beloved cookie is now gluten-free. You'll need a pizzelle iron to make these delicate Italian waffle cookies. Prepare the recipe using the Cannoli Shell Variation to make delicious cannoli.

There's no need to relegate icy treats to just the summertime. This granita makes a fantastic addition to holiday get-togethers.

As this tempting dessert bakes, the cake batter rises and buckles around the fruit, giving it a wrinkled appearance.

Make the components for this dessert a day ahead, and assemble shortly before serving. Placing a plate on top of the pears as they cook keeps them submerged so they cook evenly.

You may adapt this dessert to your taste by adjusting the blend of berries, the amount of honey, or even the amount of cheese. The idea is luxury in the amount of berries. Fromage blanc is wonderfully subtle; you can sub Greek yogurt, which is tangier.

This simple winter dessert satisfies. We used Braeburn apples, but Fuji, Gala, Granny Smith, or any other tart variety will do. Serve with vanilla ice cream.

This sweet-savory dip is delicious with pita wedges and fresh strawberries or cut-up pineapple for breakfast, dessert, or a snack. You can prepare it up to a day ahead and refrigerate.

Not overly sweet, this elegant, seasonal dessert is a grapefruit-lover's delight. To whip the maple-infused cream into fluffy peaks with ease, start with a frozen metal bowl and whisk. Using chilled tools helps the cream to develop and hold body quickly.

Small, sweet, dark purple plums are ideal for this dessert. Balsamic vinegar, water, and seasonings are reduced to an intense syrupy glaze that contrasts with the sugar-coated plums.

Skip turning on the oven by cooking the plums just on the stove. The plums cook just long enough to often slightly and release their juices; use a knife and fork to dive in. Butter, honey, and orange juice mixed with juice from the peaches creates a light syrup that is simply divine. Sub any toasted nut or seed for the granola. This recipe serves four people, and each portion of three peach halves topped with yogurt and the peach syrup contains just 25g of added sugar, 184 calories, and 6.6g of fat.

Pots de crème are decadent, creamy custards served in tiny cups—and they’re a perfect ending to a cozy dinner. Make this dessert the night before, and chill until you’re ready to serve.