Sweet Joy! 5 Guilt-Free Desserts You Can Make Tonight to Celebrate the Weekend

INGREDIENTS: 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup plain yogurt 1 large egg 6 cooking apples, like Granny Smith, sliced into 1/4-inch thick slices Canola Oil for Frying 1/2 cup sugar 1 to 2 teaspoons cinnamon INSTRUCTIONS: In a small mixing bowl whisk together flour, baking powder, and salt. Set aside. In a separate bowl whisk together yogurt and 1 egg; whisk until well combined. Whisk yogurt mixture into flour mixture; set aside. Slice apples and using a round small cookie cutter, or a knife, cut “rings” out of the middle of the apple slices. In a large deep skillet, heat the oil over medium-low heat to 375 degrees. Dip the apple rings in the batter then place in the skillet and cook in batches, 1 to 2 minutes per slice, or until golden, turning once to cook the other side. In a bowl or plate combine sugar and cinnamon; mix well. Sprinkle sugar mixture over the apple rings while still hot. Serve immediately. via Diethood

INGREDIENTS: 1 pint vanilla ice cream 6 ounces RumChata liqueur (1/4 cup + 2 tablespoons), or more to taste 1/4 – 1/2 cup milk or heavy cream Ground cinnamon for garnish INSTRUCTIONS: Puree the ice cream, RumChata and cream in a blender. Divide into two serving glasses and top each liberally with cinnamon. via Savory Simple

INGREDIENTS: 1 c. (2 sticks) melted butter 1 c. packed brown sugar 3/4 c. sugar 1/4 c. milk (preferably whole or 2%) 1 tsp. pure vanilla extract 2 1/2 c. all-purpose flour 1 tsp. kosher salt 1 1/2 c. mini chocolate chips 3 qt. vanilla ice cream, softened DIRECTIONS: Line a large baking sheet with parchment paper, leaving overhang on sides. In a large bowl, stir together melted butter, both sugars, milk, and vanilla until combined. Stir in flour and salt, then fold in chocolate chips. Press cookie dough into a prepared baking sheet, evening it out as much as possible (a cutting board can help). Top with a second piece of parchment and freeze until firm, 1 hour. Remove cookie dough from pan and place on a cutting board. Slice dough down the center. Scoop ice cream on one half, then gently place other half of cookie dough on top. Transfer back to pan and freeze at least 4 hours and up to overnight. Slice into sandwiches and serve. via Delish

INGREDIENTS: 2 large avocados, pits removed 1 vanilla bean, split lengthwise ¾ cup unsweetened cocoa powder ½ cup pure maple syrup ¼ cup agave nectar ¼ cup (or more) fresh orange juice ½ teaspoon kosher salt 1½ cups heavy cream (optional) ¼ cup cocoa nibs and/or chopped hazelnuts DIRECTIONS: Scoop avocado flesh into a blender and scrape in seeds from vanilla bean; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy. Divide pudding among eight 4–6 oz. ramekins or small bowls and chill, uncovered, at least 2 hours. Just before serving, whisk cream in a medium bowl to soft peaks and spoon over pudding; top with cocoa nibs and/or hazelnuts. via Bon Appetit

INGREDIENTS: 1-1/2 cups sweetened shredded coconut 1 cup confectioners’ sugar 1/4 cup butter, melted 1 ounce milk chocolate, melted 2 tablespoons chopped pecans DIRECTIONS: In a large bowl, combine the coconut, confectioners’ sugar and butter. Form into 1-in. balls. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with chocolate. Sprinkle with pecans. Place on a waxed paper-lined baking sheet. Chill until chocolate is firm. Store in the refrigerator. via Taste of Home