Healthy and delicious dessert ideas



Dianela Lopes, the Early Childhood Center and JCC summer camp chef, shared some of the dessert recipes she uses to make yummy treats for the lucky kids. Make these healthy summer delicacies for your young ones and enjoy the compliments and the leftovers, if there are any.

No-bake raspberry 

cheesecake pots

Makes 8 jars

Total time: 25 minutes

Prep time: 25 minutes


Cheesecake batter

1-1/2 packages (8 ounces each) cream cheese, at room temperature

3 tablespoons granulated sugar

1 cup heavy cream

1 tablespoon fresh lemon juice

Other ingredients

8 graham crackers, ground (about 1 cup)

12 ounces fresh raspberries

1/2 cups raspberry jam

8 (8-ounce) glass jars


Using an electric mixer, beat the cream cheese and sugar until smooth.

Reduce the mixer speed to low and gradually add the heavy cream. Increase the speed to high and beat until thick and stiff, about 2 minutes. Beat in the lemon juice.

Spoon graham cracker crumbs into the jars. Top with cheesecake batter, raspberries and jam, alternating red layers with cheesecake batter. Refrigerate for at least 2 hours before serving.

Variation: Chocolate-hazelnut cheesecake batter: Omit the lemon juice. Fold 1/2 cup chocolate-hazelnut spread into the cheesecake batter until fully incorporated.

(From Woman’s Day magazine)

Double fruity ice pops

Makes 6 ice pops

Active time: 10 minutes

Total time: 6 hours


2/3 cup water

2/3 cup apple juice

Blueberries, sliced peaches or sliced strawberries


In a bowl, mix together the water and apple juice.

Place 6 to 8 blueberries, 2 or 3 peach slices, or 2 or 3 strawberry pieces in each of 6 (2-ounce) ice-pop molds.

Gently pour the liquid mixture into each mold. You can reposition the fruit after you’ve poured in the liquid. Freeze for 6 hours or until frozen.

(From Catherine McCord, Parents Magazine)

Cupcake French toast


8 whole wheat bread slices

5 eggs

1/4 cup half-and-half or milk

2 teaspoons vanilla extract

2 tablespoons sugar

1 teaspoon cinnamon


Preheat oven to 350 degrees F. In a shallow bowl, combine eggs, half-and-half or milk, vanilla extract, sugar and cinnamon. Dip bread slices into egg mixture, soaking thoroughly. 

Spray muffin pan with nonstick spray. Gently stuff one piece of bread into each cup. Press down to make sure they nearly touch the bottom of the pan. Place muffin pan in oven and bake for 15 minutes. 

Top with your favorite fruit. 

(Dianela Lopes’ recipe, inspired by Good Morning America)