Candied Pistachio Ginger Cups

Candied Pistachio Ginger Cups


This festive dessert is healthy and made with antioxidant-rich pistachios and candied ginger.


Candied Pistachio Ginger Cups


Let me start this post by saying that I love dessert. I love making it, and I love eating it. So I'm always up to the challenge of creating a healthy dessert to bring to a holiday party. I happen to have a few gatherings on my calendar for these upcoming celebratory weeks!


Candied Pistachio Ginger Cups


I decided to start this particular dessert with a base of lightly salted pistachios. They're one of my go-to snacks when I'm feeling hangry, since their fiber, healthy fat, and protein helps keep me full. So I figured my dessert could serve as a sweet treat and a mini satiating snack all in one. I also didn't want to add a lot of sugary ingredients so thought about what I could use that provides natural sweetness.


I combined the pistachios with a mixture of pomegranate juice, egg white, and unsweetened cocoa powder. Then I tossed everything together, making sure to evenly coat the pistachios. And then, patience (not my virtue!). I waited an hour to see what these babies tasted like. Let me tell you, it was worth the wait.


Candied Pistachio Ginger Cups


Once the pistachios were out of the oven, I tossed them with diced candied ginger. Then I put the mixture into little muffin cups so that the dessert would be portion controlled. Of course, you can also take a bigger serving to a Christmas Day movie.


Want more ideas for cooking with pistachios? Try my Fruit-Filled Breakfast Tacos with Pistachios and my Wild Blueberry and Pistachio No-Bake Brie.


Candied Pistachio Ginger Cups




  • 1/2 cup pomegranate juice
  • 1 egg white
  • 1/2 tsp. unsweetened cocoa powder
  • 6 oz. lightly salted roasted pistachio kernels
  • Cooking oil spray
  • 1/2 cup candied ginger, diced




Preheat oven to 250 degrees Fahrenheit. In a medium bowl, combine juice, egg white, and cocoa powder. Spray a medium baking sheet with cooking spray oil, then place nut mixture on the sheet in a single layer. Cover with remaining liquid. Cook for 1 hour, tossing every 15 minutes. Once cooled, combine with ginger and place in mini muffin containers. Serves 20.  


Nutritional information per serving: Cal: 60 Fat: 4 g Sat fat: 0 g Pro: 2 g Carbs: 5 g Sugar: 4 g Fiber: 1 g Chol: 0 mg Sod: 50 mg



What are your thoughts on this topic? What are your favorite healthy desserts?



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Amy Gorin

is a Registered Dietitian Nutritionist,  media personality, and writer in the NYC area.