The holidays are a time to enjoy some sweets with friends and family. These festive dessert recipes include some nutritious ingredients for those who want healthier alternatives. Enjoy!

Gozinaki, Georgian Honey Walnut Brittle

Ingredients:

3 cups of raw walnuts (or other nuts, such as hazelnuts)
1 cup of good quality natural honey
1 tablespoon of sugar

Preparation:
Toast the walnuts in an ungreased pan on low heat. Stir them occasionally to avoid burning until the edges become a golden color. Set aside. When cool, remove husks by hand and chop the walnuts into very small pieces. Set aside.

Pour the honey into a thick-bottomed pan on low heat, stirring a few times with a wooden spoon. Bring to a boil and stir constantly to avoid burning. The honey should boil for 8 to 10 minutes before adding the sugar for texture. Continue stirring for an additional 2 to 3 minutes to reduce and thicken slightly.

Turn off the heat and add the chopped walnuts. Mix to fully incorporate the walnuts.

Moisten a wooden cutting board and wooden spoon with water. Pour the honey-walnut mixture onto moist board. Using the moist spoon, spread the mixture into a half-inch rectangular. Let it cool for 10 to 15 minutes. Cut the brittle into 2-inch diamond shapes or other shapes. Do not refrigerate the brittle; keep at room temperature. The brittle is best if eaten within a week.

25 servings, approximately 2” each
105 calories per piece

Gozinaki is a traditional dessert and snack from the country of Georgia. My mom made this for us on New Year’s Eve to symbolize the hopes and wishes for a sweet and healthy new year ahead. She instilled in me the love for cooking and appreciation for good quality ingredients. Now I make and enjoy Gozinaki all year round and I serve it on both the January first New Year’s day and the “old” New Year, celebrated on January 14 in Georgia.
– Ekaterine, Senior Immigration Specialist

Date and Nut Rolls—No Sugar Added

Ingredients
1 teaspoon butter, plus more for hands
1 cup dates, pitted and chopped
1/2 cup almonds, chopped
1/2 cup cashews, chopped
1/4 cup pistachios, shelled and chopped
Pinch of cardamom powder (optional)
Pinch of saffron (optional)
2 tablespoons coconut, coarsely chopped

PREPARATION

Place the butter and chopped dates into a frying pan over medium heat. Mix continuously until soft. Remove from the heat. Add the almonds, cashews, pistachios to the dates along with the cardamom and saffron to enhance the flavor if you are using. Mix well while dates are still warm. You may use your hands for the best results. Once mixed, divide the mixture in half with your hands coated with a bit of butter. Place the two halves on a cutting board and roll into two long logs.

Spread the coconut on the cutting board and roll each long in the coconut to cover. Wrap each in plastic and refrigerate for 2 hours. Once chilled, unwrap, place on the cutting board and slice each log into half-inch slices.

Nutritional Information for Entire Recipe
Approximately 1,431 calories
Carbohydrates: 144.8 grams
Fat: 78.6 grams
Protein: 33 grams

When we celebrate Diwali, I make these rolls as it is a sweet with simple and natural ingredients that gets its sweetness from the dates and no sugar. Our guests as well as my family members love them.
–Punita, Finance Manager, Network Operations, Corporate Office

Avocado Chocolate Cake

Ingredients:

1 cup of whole wheat pastry flour
6 tablespoons of cacao or unsweetened cocoa powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
3/4 cup of granulated sugar
1/2 cup of mini chocolate chips, optional
1/4 cup of yogurt
3/4 cup of water
1/4 cup of avocado, mashed
2 teaspoon of pure vanilla extract

Preparation:

Preheat oven to 350°F.

Grease an eight-inch square or round pan. Set aside.

In a large bowl, combine the flour, cocoa powder, baking soda, salt, sugar, and chocolate chips if using, and stir very well.

In a separate bowl, whisk together all remaining wet ingredients.

Pour wet into dry, and stir until just combined, being sure not to over-mix. Pour the batter into the greased pan.

Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out clean.

Refrigerate for at least 30 minutes before serving.

Makes 8 Servings
221 calories per serving

Recipe submitted by Jane Maksoud, Senior Vice President, Chief Human Resources Officer, Mount Sinai Health System