Love a sweet, healthy treat? Then try this candied pistachio recipe. These dessert cups with candied pistachio are delicious and easy to make!
This festive pistachio dessert is healthy! The candied pistachio recipe boasts antioxidant-rich pistachios and candied ginger.
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!
If you're concerned about your total sugar intake, this dessert doesn't have much added sugar. 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. The candied pistachios are delicious!
Once the pistachios were out of the oven, I tossed them with diced candied ginger. Then I put the candied pistachio into little muffin cups so that the dessert would be portion controlled. Of course, you can also take a bigger serving of the candied pistachio dessert cups to a Christmas Day movie.
Want more ideas for cooking with pistachios? Try:
Helpful kitchen tools:
Ingredients:
1/2 cup pomegranate juice
1 egg white
1/2 teaspoon unsweetened cocoa powder
6 ounces lightly salted roasted pistachio kernels
Cooking oil spray
1/2 cup candied ginger, diced
Directions:
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
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I'd love to hear from you! Let me know how you're enjoying this candied pistachio. What are your favorite healthy desserts to make? Tag @amydgorin on Instagram and Pinterest and @amygorin on Twitter and Facebook.
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