13 Healthy Anti-Inflammatory Desserts You’ll Love Making

These anti-inflammatory desserts prove that healthy treats can taste absolutely amazing. Each recipe uses wholesome ingredients that help reduce inflammation while satisfying your sweet tooth.

From frozen yogurt bark to spiced cookies, these desserts make eating well feel like a celebration.

01. Frozen Peppermint Chocolate Yogurt Bark

Creamy Greek yogurt bark studded with chocolate chips and crushed peppermint candy. This festive frozen treat delivers holiday flavors without the guilt.

Ingredients: 2 cups full-fat Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ cup mini chocolate chips, ¼ cup crushed peppermint candy canes, pinch of salt.

How To Make Frozen Peppermint Chocolate Yogurt Bark

1. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. In a medium bowl, whisk together Greek yogurt, honey, vanilla, and salt until completely smooth and well combined.

2. Pour the yogurt mixture into your prepared pan and spread evenly with an offset spatula. The mixture should be about ½ inch thick for the perfect bite-sized pieces when broken.

3. Sprinkle chocolate chips and crushed peppermint candy evenly over the surface, gently pressing them into the yogurt so they stick when frozen. I like to create patterns for a more festive look.

4. Freeze for at least 3 hours until completely solid. Remove from pan using parchment overhang and break into irregular pieces with your hands or cut with a sharp knife.

02. Giant Oatmeal Cookie Fruit Pizza

A chewy oatmeal cookie base topped with creamy yogurt sauce and fresh fruit. This colorful dessert pizza always steals the show at gatherings.

Ingredients: 1 cup rolled oats, 1 cup all-purpose flour, ½ cup brown sugar, ½ cup butter softened, 1 large egg, 8 oz cream cheese softened, ½ cup vanilla Greek yogurt, 2 tablespoons honey, 2 cups mixed fresh berries, 2 kiwis sliced.

How To Make Giant Oatmeal Cookie Fruit Pizza

1. Preheat oven to 350°F and grease a 12-inch pizza pan. Mix oats, flour, and brown sugar in a bowl. In another bowl, cream butter with brown sugar until fluffy, then beat in egg.

2. Combine wet and dry ingredients until dough forms. Press dough evenly into prepared pizza pan, creating a slight rim around edges to hold toppings. The cookie base should be about ¼ inch thick.

3. Bake for 12-15 minutes until golden brown around edges but still soft in center. Cool completely on pan before adding toppings, as warm cookie will melt the cream cheese layer.

4. Beat cream cheese until smooth, then fold in Greek yogurt and honey. Spread evenly over cooled cookie base, leaving a small border around edges.

5. Arrange berries and kiwi slices in colorful patterns over the cream cheese layer. Cut into wedges with a sharp knife and serve immediately for best texture.

03. Chocolate Rye Babka Bread

Rich yeasted bread swirled with bittersweet chocolate filling and whole rye flour. This European-style babka offers complex flavors without overwhelming sweetness.

Ingredients: 2 cups bread flour, ½ cup rye flour, ¼ cup sugar, 1 packet active dry yeast, ½ cup warm milk, 3 large eggs, 4 tablespoons butter softened, 1 teaspoon salt, ½ cup bittersweet chocolate chopped, 2 tablespoons cocoa powder, 1 teaspoon espresso powder.

How To Make Chocolate Rye Babka Bread

1. Dissolve yeast in warm milk with 1 teaspoon sugar and let foam for 5 minutes. In a large bowl, whisk together both flours, remaining sugar, and salt. Make a well in center.

2. Add yeast mixture, 2 eggs, and softened butter to flour well. Mix until shaggy dough forms, then knead on floured surface for 8-10 minutes until smooth and elastic.

3. Place dough in oiled bowl, cover, and rise in warm place for 1 hour until doubled. Meanwhile, melt chocolate and mix with cocoa powder and espresso powder for filling.

4. Roll risen dough into 12×16 inch rectangle on floured surface. Spread chocolate filling evenly, leaving 1-inch border on all sides. Roll tightly from long side.

5. Cut rolled log in half lengthwise, exposing layers. Twist the two pieces together, keeping cut sides facing up to show the swirl pattern throughout.

6. Place twisted loaf in greased 9×5 inch pan, cover, and rise 45 minutes. Brush with beaten egg and bake at 350°F for 35-40 minutes until deep golden brown.

04. Lemon Blueberry Nice Cream

Dairy-free frozen dessert made with bananas and fresh blueberries. This naturally sweet nice cream comes together in minutes with just five simple ingredients.

Ingredients: 3 large frozen bananas sliced, 1 cup frozen blueberries, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 2-3 tablespoons cold water as needed.

How To Make Lemon Blueberry Nice Cream

1. Add frozen banana slices to food processor and pulse until they break down into small pieces. Don’t worry if it looks crumbly at first – this is normal for nice cream preparation.

2. Add frozen blueberries, lemon juice, and lemon zest to the processor. Process continuously until mixture becomes smooth and creamy, scraping down sides as needed.

3. If mixture seems too thick, add cold water one tablespoon at a time while processing until you reach soft-serve consistency. The key is adding just enough liquid without making it too thin.

4. Serve immediately for soft-serve texture, or transfer to freezer-safe container and freeze for 2 hours for firmer scoops. Let thaw 5 minutes before scooping if frozen solid.

05. Easy Puff Pastry Apple Bars

Flaky puff pastry filled with cinnamon-spiced apples and topped with golden crust. These bakery-style bars come together quickly using store-bought pastry.

Ingredients: 1 sheet frozen puff pastry thawed, 4 large Granny Smith apples peeled and sliced, ¼ cup brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 large egg beaten, 2 tablespoons coarse sugar.

How To Make Easy Puff Pastry Apple Bars

1. Preheat oven to 400°F and line a 9×13 inch baking pan with parchment paper. Roll thawed puff pastry to fit pan dimensions, pressing gently into corners and up sides slightly.

2. Toss sliced apples with brown sugar, flour, cinnamon, and nutmeg in large bowl until evenly coated. The flour helps thicken juices during baking and prevents soggy pastry.

3. Arrange seasoned apple mixture evenly over pastry base, leaving small border around edges. Fold pastry edges over filling slightly to create rustic border that contains juices.

4. Brush pastry edges with beaten egg and sprinkle coarse sugar over entire surface. Bake for 25-30 minutes until pastry is golden brown and apples are tender when pierced with fork.

5. Cool in pan for 15 minutes before cutting into bars. The filling will be very hot initially, so patience ensures clean cuts and prevents burns.

06. Mixed Fruit Apple Crisp with Cranberries

Warm fruit crisp combining apples, pears, and dried cranberries under golden oat topping. This adaptable dessert works beautifully with whatever fruit you have available.

Ingredients: 3 large apples sliced, 2 large pears sliced, ½ cup dried cranberries, ¾ cup rolled oats, ½ cup all-purpose flour, ½ cup brown sugar, ½ cup cold butter cubed, 1 teaspoon cinnamon, ½ teaspoon salt.

How To Make Mixed Fruit Apple Crisp with Cranberries

1. Preheat oven to 375°F and butter a 9×9 inch baking dish. Combine sliced apples, pears, and dried cranberries in prepared dish, tossing gently to distribute fruit evenly.

2. In separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add cold butter cubes and work into mixture with fingertips until it resembles coarse crumbs with some larger butter pieces.

3. Sprinkle oat mixture evenly over fruit, covering completely. The butter pieces will melt during baking and create deliciously crispy golden spots throughout the topping.

4. Bake for 40-45 minutes until topping is golden brown and fruit bubbles around edges. If topping browns too quickly, cover loosely with foil for remaining baking time.

5. Let cool for 10 minutes before serving. The crisp is delicious warm on its own or topped with vanilla ice cream or whipped cream.

07. Tangy Lemon Blueberry Poke Cake

Light vanilla cake studded with blueberries and soaked with tangy lemon glaze. The poke method allows bright citrus flavors to penetrate every bite.

Ingredients: 1 box vanilla cake mix plus ingredients called for on box, 1 cup fresh blueberries, ¾ cup powdered sugar, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 8 oz whipped topping, additional blueberries for garnish.

How To Make Tangy Lemon Blueberry Poke Cake

1. Prepare cake according to package directions in greased 9×13 inch pan, gently folding in 1 cup blueberries before baking. The berries will sink slightly during baking, creating beautiful pockets throughout.

2. While cake bakes, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust consistency with more lemon juice if needed – glaze should pour easily but not be watery.

3. Remove baked cake from oven and immediately poke holes all over surface using wooden skewer or fork handle. Make holes about 1 inch apart and push down about halfway through cake.

4. Pour lemon glaze slowly over warm cake, allowing it to soak into holes. Use back of spoon to spread glaze and encourage it to seep into every hole for maximum flavor.

5. Cool cake completely, then spread whipped topping evenly over surface. Garnish with additional fresh blueberries and refrigerate for at least 2 hours before serving for best texture.

08. Simple Chocolate Nut Bark

Rich chocolate studded with your favorite nuts and sea salt. This foolproof bark recipe takes just minutes to prepare and makes elegant gifts.

Ingredients: 12 oz dark chocolate chopped, 1 cup mixed nuts roughly chopped, ½ teaspoon sea salt, 1 teaspoon vanilla extract.

How To Make Simple Chocolate Nut Bark

1. Line a large baking sheet with parchment paper and set aside. Melt chocolate in double boiler or microwave in 30-second intervals, stirring between each interval until completely smooth.

2. Stir vanilla extract into melted chocolate until well combined. Pour chocolate onto prepared parchment and spread into roughly 10×12 inch rectangle using offset spatula.

3. Immediately sprinkle chopped nuts evenly over chocolate surface, pressing gently so they adhere. Finish with light sprinkle of sea salt for perfect sweet-salty balance.

4. Refrigerate for 1 hour until completely set and firm to touch. Break into irregular pieces with your hands for rustic look, or cut with sharp knife for clean edges.

09. Sweet Potato Bread Pudding with Pecan Praline

Creamy bread pudding infused with sweet potato and warm spices, topped with rich pecan praline sauce. This New Orleans-inspired dessert brings comfort food elegance to any table.

Ingredients: 6 cups day-old bread cubed, 2 cups cooked sweet potato mashed, 3 large eggs, 1½ cups heavy cream, ½ cup brown sugar, 1 teaspoon vanilla, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ½ cup butter, ½ cup brown sugar, ½ cup heavy cream, 1 cup pecans chopped.

How To Make Sweet Potato Bread Pudding with Pecan Praline

1. Preheat oven to 350°F and butter a 9×13 inch baking dish. Place bread cubes in prepared dish and set aside while preparing custard base.

2. Whisk together mashed sweet potato, eggs, cream, brown sugar, vanilla, cinnamon, and nutmeg until completely smooth. Pour mixture over bread cubes, pressing down gently to ensure all pieces are soaked.

3. Let stand 15 minutes for bread to absorb custard, then bake for 45-50 minutes until center is set and top is golden brown. A knife inserted in center should come out mostly clean.

4. While pudding bakes, make praline sauce by melting butter in saucepan over medium heat. Add brown sugar and cream, whisking constantly until smooth and bubbling.

5. Stir chopped pecans into praline sauce and cook 2 minutes more until slightly thickened. Serve warm bread pudding with generous drizzle of pecan praline sauce over each portion.

10. Nigerian-Style Plantain Puff Balls

Sweet fried dough balls made with overripe plantains and aromatic nutmeg. These African-inspired treats combine the best of fried plantains with fluffy puff pastry.

Ingredients: 2 very ripe plantains mashed, 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon active dry yeast, ½ cup warm water, ½ teaspoon nutmeg, ¼ teaspoon salt, vegetable oil for frying, powdered sugar for dusting.

How To Make Nigerian-Style Plantain Puff Balls

1. Dissolve yeast in warm water with 1 teaspoon sugar and let foam for 5 minutes. In large bowl, combine mashed plantains, flour, remaining sugar, nutmeg, and salt until well mixed.

2. Add yeast mixture to plantain mixture and stir until smooth batter forms. Cover bowl and let rise in warm place for 1 hour until doubled and bubbly on surface.

3. Heat oil to 350°F in deep pot or fryer. Using two spoons or small ice cream scoop, drop walnut-sized portions of batter into hot oil, frying 4-5 at a time to avoid overcrowding.

4. Fry puff balls for 2-3 minutes per side until deep golden brown and cooked through. They should sound hollow when tapped gently with spoon handle.

5. Remove with slotted spoon and drain on paper towel-lined plate. Dust warm puff balls with powdered sugar and serve immediately for best texture and flavor.

11. Fresh Strawberry Chocolate Greek Yogurt Bark

Creamy Greek yogurt bark loaded with fresh strawberries and mini chocolate chips. This colorful frozen treat makes healthy snacking feel like dessert time.

Ingredients: 2 cups vanilla Greek yogurt, 3 tablespoons honey, 1 cup fresh strawberries diced, ½ cup mini chocolate chips, 1 teaspoon vanilla extract.

How To Make Fresh Strawberry Chocolate Greek Yogurt Bark

1. Line 8×8 inch pan with parchment paper, leaving overhang for easy removal. Mix Greek yogurt, honey, and vanilla in bowl until completely smooth and well combined.

2. Pour yogurt mixture into prepared pan and spread evenly with spatula. The layer should be about ½ inch thick for perfect bite-sized pieces when broken.

3. Scatter diced strawberries and chocolate chips evenly over surface, pressing gently into yogurt so they stay in place when frozen. I like to create colorful patterns for visual appeal.

4. Freeze for at least 3 hours until completely solid throughout. Remove from pan using parchment overhang and break into irregular pieces with hands or cut with sharp knife.

12. Spiced Ginger Molasses Cookies

Chewy cookies made with spelt flour and warm spices including fresh ginger. These aromatic holiday cookies offer complex flavors and satisfying texture.

Ingredients: 2 cups spelt flour, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup butter softened, ½ cup brown sugar, ⅓ cup molasses, 1 large egg, 1 tablespoon fresh ginger grated.

How To Make Spiced Ginger Molasses Cookies

1. Whisk together spelt flour, ground ginger, cinnamon, cloves, baking soda, and salt in medium bowl. Set aside while preparing wet ingredients for even spice distribution.

2. Cream butter and brown sugar until light and fluffy, about 3 minutes. Beat in molasses, egg, and fresh grated ginger until well combined and smooth throughout.

3. Gradually add flour mixture to butter mixture, mixing just until dough comes together. Don’t overmix as spelt flour can become tough with excessive handling.

4. Wrap dough in plastic and refrigerate for 1 hour until firm enough to handle. This chilling step prevents spreading and helps cookies hold their shape during baking.

5. Preheat oven to 350°F and line baking sheets with parchment. Roll dough into 1½-inch balls and place 2 inches apart on prepared sheets.

6. Bake for 10-12 minutes until edges are set but centers still look slightly soft. Cool on baking sheet 5 minutes before transferring to wire rack.

13. Frozen Lemon Yogurt in Lemon Cups

Bright lemon frozen yogurt served in hollowed lemon shells for elegant presentation. This refreshing dessert showcases intense citrus flavor in every creamy spoonful.

Ingredients: 6 large lemons, 2 cups Greek yogurt, ¾ cup sugar, ⅓ cup fresh lemon juice, 2 tablespoons lemon zest, 1 cup heavy cream, pinch of salt.

How To Make Frozen Lemon Yogurt in Lemon Cups

1. Cut top quarter off each lemon and carefully hollow out pulp with spoon, leaving thick walls intact. Reserve lemon juice for recipe and freeze lemon cups until ready to serve.

2. Whisk Greek yogurt, sugar, lemon juice, lemon zest, and salt in large bowl until sugar completely dissolves and mixture is smooth. Taste and adjust sweetness as needed.

3. In separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into yogurt mixture in three additions, maintaining light and airy texture throughout.

4. Pour mixture into ice cream maker and churn according to manufacturer’s instructions, usually 20-25 minutes until thick and creamy but still soft enough to scoop.

5. Spoon frozen yogurt into prepared lemon cups, mounding slightly above rim. Freeze for 2 hours until firm, then serve immediately for best presentation and texture.

Final Thoughts

These anti-inflammatory desserts prove that healthy eating doesn’t mean giving up the sweet treats you love. Each recipe brings together wholesome ingredients and incredible flavors.

Whether you’re hosting friends or treating yourself, these desserts make every occasion feel special while supporting your wellness goals.