Reflux-Friendly Baked Dessert Recipes - dummies

Reflux-Friendly Baked Dessert Recipes

By Patricia Raymond, Michelle Beaver

Each recipe here includes fruit, which ups the fiber content and overall healthiness. And, of course, fruit is low in fat. One of the healthiest desserts you can eat? Fruit! Now, if you have acid reflux, citrus is most likely out of the picture for you.

When fruit alone won’t cut it, make one of these desserts. Pairing fruit with some fat and baking it was never a bad idea, even for people with acid reflux.

[Credit: ©]
Credit: ©

Blueberry Cherry Crisp

Preparation time: 15 minutes

Cook time: 33–38 minutes

Yield: 8 servings

1 cup old-fashioned oatmeal

1/3 cup whole-wheat flour

1/2 cup chopped macadamia nuts

2 tablespoons coconut oil

3 tablespoons butter

2 tablespoons honey

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon sea salt

4 cups frozen cherries, thawed

2 cups frozen blueberries

  1. Preheat the oven to 375 degrees F. Grease a 9-x-9-inch glass dish with unsalted butter and set aside.

  2. In a large bowl, combine the oatmeal, flour, and macadamia nuts. Set aside.

  3. In a small saucepan, combine the coconut oil, butter, honey, cinnamon, nutmeg, and sea salt.

    Heat the mixture over low heat until the butter melts, about 3 minutes. Stir the oil and butter mixture and pour it over the oatmeal mixture. Stir until the mixture becomes crumbly.

  4. Place the cherries and blueberries into the prepared glass dish.

  5. Spoon the oatmeal mixture over the berries. Bake for 30 to 35 minutes, or until the crisp is bubbly and the topping has browned. Serve 1-1/2 cups per serving.

Per serving: Calories 252 (From Fat 138); Fat 16g (Saturated 7g); Cholesterol 11mg; Sodium 38mg; Carbohydrate 29g (Dietary Fiber 5g); Protein 4g.

Drizzle each serving with a bit of honey. This crisp is just as good cold the next day, so pack some in your lunchbox for a special treat.

Old-Fashioned Baked Apples with Tahini Raisin Filling

Preparation time: 15 minutes

Cook time: 15 minutes

Yield: 4 servings

4 ripe apples

3/4 cup tahini

1 cup apple juice

3 tablespoons raisins

1/3 cup chopped pecans

1/4 teaspoon cinnamon

Dash of nutmeg

Dash of vanilla

3/4 cup boiling water

  1. Preheat the oven to 375 degrees F. Lightly oil a 9-x-13-inch baking dish.

  2. With a paring knife or apple corer, remove the apple core to 1/2 inch of the bottom of each apple. Make the holes about 3/4 inch to 1 inch wide. Use a spoon to dig out the seeds. Set the apples in a shallow baking dish, top side up.

  3. In a small bowl, vigorously mix the tahini and 1/2 cup of the apple juice. Add the raisins, pecans, cinnamon, nutmeg, and vanilla and mix the ingredients together.

  4. Fill each cored apple with this filling.

  5. Add the boiling water to the baking pan.

  6. Pour a bit of the remaining apple juice over each apple before baking.

  7. Bake the apples for 30 to 40 minutes until tender but not mushy.

  8. Remove the apples from the oven and baste the apples several times with the remaining juices. Serve warm.

Per serving: Calories 386 (From Fat 220); Fat 24g (Saturated 3g); Cholesterol 0mg; Sodium 19mg; Carbohydrate 41g (Dietary Fiber 7g); Protein 8g.

As a traditional dessert, this recipe is especially nice to serve with a scoop of vanilla ice cream.