Healthy Dessert Recipes for Seniors & Elderly

Choosing the best meals for seniors always involves considering nutritional value. There is, however, no reason why you cannot savor your meal and finish it with a delectable dessert.

Some senior citizens find the thought of dessert more appealing than the actual meal. If your elderly loved one sounds like this, you might be worried that he or she isn’t eating as healthily as possible. However, there are lots of sweet and delicious treats you can make at home that are brimming with health advantages. For seniors and the elderly, check out these healthy dessert recipes.

 Healthy Dessert Recipes for Seniors & Elderly

Peach and Yogurt Surprise

One of the easiest and healthiest desserts for seniors, this dish is a perennial favorite. The recipe below makes enough for three to four people, but it can easily be reduced to one serving because the measurements aren’t exact. You can alter any ingredient to suit your preferences by adding or removing it.

What You Need:

  • 1 Can of peaches
  • 2 Cups of plain Greek yogurt
  • 2 Tablespoons of soft, brown sugar

How to Make it:

To get rid of all the syrup, strain the peaches in the can. Then arrange them in a layer at the dish’s base. Place a spoonful of yogurt on top of the peach layer. The yogurt is covered in sugar. To allow the sugar to melt over the yogurt, let the dessert stand for 15 to 30 minutes. To sweeten the dessert, the brown sugar transforms into a delicious, caramel-flavored syrup.

The canned peaches can be swapped out for other canned or fresh fruit, or even a fruit medley. However, it is advised to stay away from fruit that is overly sweet. The yogurt’s tart flavor pairs well with the sugar’s sweetness, which in turn should go well with the fruit’s tartness.

peach yogurt with mint in glasses with fresh fruits on a white marble table. healthy breakfast. top view


No-Bake Cheesecake

Another perennial favorite of most people, including seniors, this dish is also very simple to prepare. The fact that you can select a fruity flavor or simply eat the dessert plain is its best feature. The entire process of making the recipe shouldn’t take more than 20 minutes.

What You Need:

The Crust 

  • 2 cups Graham cracker crumbs
  • 1/3 cup Soft brown sugar
  • 1/2 cup Salted butter

The Filing 

  • 1 and 1/4 cups (300ml) Heavy cream
  • 3 8 Oz Blocks of cream cheese (use a spoon to soften the cream cheese)
  • 1/2 cup White, granulated sugar
  • 2 Tablespoons confectioners’ sugar
  • 1/4 Sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

How to Make It:

The Crust

Crush the Graham crackers and put them in a plastic bag that can be sealed. You can beat them gently with a rolling pin, which is a very satisfying method. On low heat, melt the butter in a saucepan. Stir in the sugar and crushed crackers. In a high pie dish or baking pan that has been lightly sprayed with cooking spray, allow to cool and then press firmly into the bottom and along the sides. Incorporate the freezer.

The Filling

Use a hand mixer or stand mixer with a whisk attachment to whip the heavy cream until stiff peaks form. Put the container in the fridge. Cream cheese and white sugar should be smoothly combined (make sure there are no lumps of cream cheese). Use a mixer to combine the sour cream, confectioner’s sugar, lemon juice, and vanilla extract.

Using a spatula, gently fold the whipped cream into the cream cheese mixture. Spoon the filling into the crust after taking the crust out of the freezer. Serve after 6–12 hours in the refrigerator.

To change up the flavor, you can swap out the lemon juice for lime juice, strawberry syrup, blueberry, or granadilla pulp. As desired, garnish with fruit and cream.

Cheesecake slice, New York style classical cheesecake on wooden background. Slice of tasty cake on a white plate served with dessert fork

Simple Tiramisu

This decadent, creamy Italian dessert has been a favorite for several centuries. Of course, following the original recipe exactly and making the dessert from scratch can take two to three days. This condensed version is tasty, quick, and much simpler to prepare. If you have never tried this dessert, it is worthwhile.

What You Need:

  • 9 Oz Fat-free sour cream
  • 9 Oz Low-fat cream cheese
  • 1/2 cup sugar
  • 3 Tablespoons skim milk
  • 1/2 Teaspoon vanilla extract
  • 6 Oz Light frozen whipped topping
  • 1 Cup brewed coffee
  • 10 1/2 Oz ladyfinger cookies
  • 1 1/2 Tablespoon unsweetened cocoa powder

How to Make It:

In a big bowl, combine the cream cheese and sour cream; use an electric mixer to blend the ingredients until smooth. While mixing, add the sugar, milk, and vanilla extract. Add the whipped topping last, then gently fold it in. Layering the creamy mixture and the biscuits alternately in a dish after dipping the ladyfinger cookies in the coffee. Sprinkle with cocoa powder, then chill for 4 to 6 hours. The better, the longer it stays in the fridge. To add some freshness to this creamy treat, serve the tiramisu with fresh berries or a sprig of mint.

Three portions of traditional Italian dessert tiramisu on the wooden table

Creamy Fruit Dessert

You will love this dessert and also love your heart because it contains cream cheese, sweet fruit chunks, and toasted coconut.

What You Need:

  • 4 ounces of fat-free cream cheese, softened
  • 1/2 cup plain, fat-free yogurt
  • 1 teaspoon of sugar
  • 1/2 teaspoon of vanilla
  • 1 can (11 ounces) of mandarin oranges, drained
  • 1 can (8.25 ounces) of water-packed sliced peaches, drained
  • 1 can (8 ounces) of water-packed pineapple chunks, drained
  • 4 tablespoons of shredded coconut, toasted

How to Make It:

Mix the cream cheese, yogurt, sugar, and vanilla in a small bowl. Beat at a high speed with an electric mixer until smooth. Combine the oranges, peaches, and pineapple in a different bowl. Fold in the cream cheese mixture after adding it. Cover and chill thoroughly in the refrigerator. Place in a serving bowl or individual bowls, top with coconut shreds, and then serve.

Grilled Angel Food Cake with Strawberry Rhubarb Sauce

Not your typical angel food cake, this one! On a windy afternoon, grill this treat and consume it outside. Both your taste buds and your heart will be in heaven.

What You Need:

  • 1 ½ cups of strawberries, chopped
  • 1/2 cup sugar
  • 6 tablespoons  of water
  • 1 ¾ teaspoons of vanilla
  • 1/8 teaspoon cinnamon
  • 1 prepared angel food cake, cut into 6 pieces
  • 3/4 cup reduced-fat whipped topping

How to Make It:

Cast iron grill pans, gas grills, or charcoal grills should all be heated. Spray some cooking spray on the grill rack or the pan’s interior. (Make sure to turn away from the source of heat while doing this.) Place the cooking rack 4 to 6 inches away from the heat if you’re using one.

Put the strawberries, rhubarb, sugar, water, vanilla, and cinnamon in a saucepan to make the sauce. Cook for about 5 minutes at medium heat until the mixture begins to boil. After turning off the heat, put the saucepan aside. Place the angel food cake slices in the grill pan or on the grill. Place the cake slices on the edge of the grill rack, where there is less heat if you’re using one. Grill each slice for 1 to 3 minutes, or until both sides are browned.

Place a slice of angel food cake and a quarter cup of the strawberry-rhubarb sauce on each serving plate. Enjoy by stirring in 2 tablespoons of the whipped topping.

Chocolate Espresso Pudding

This dessert is so chocolatey and reminiscent of a mocha lover’s dream that you won’t even notice that it contains heart-healthy flax seeds.

What You Need:

  • 1 tablespoon ground flax seeds (flax meal)
  • 3 tablespoons brewed espresso
  • 2 1/4 cups skim milk, divided
  • 2/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornstarch

How to Make it:

Combine the warm espresso and the ground flax seeds or flax meal in a medium bowl. Place aside. 1 1/2 cups milk, 1/3 cup sugar, and salt should all be combined in a pot. Over medium heat, bring to a simmer while stirring occasionally.

In the meantime, combine the remaining cornstarch, cocoa powder, and 1/3 cup sugar in a bowl. The remaining 3/4 cup of milk will then be added; whisk until combined. Mix the cocoa mixture with the milk mixture that is simmering. Return the mixture to the pan and cook it over medium heat, whisking constantly, until it is glossy and thickened about 3 minutes. Remove from heat.

One cup of the hot cocoa mixture should be incorporated with the beaten flax seeds. Stirring continuously, add this mixture to the pan, and heat over medium-low heat for about two minutes, or until it begins to steam and thicken. Make sure the mixture doesn’t boil. Add vanilla, then warm serve.

chocolate mousse

Sweet-and-Savory Peppermint Popcorn

Popcorn is generally considered to be a healthy snack on its own, but when combined with white chocolate and peppermint candies, it transforms into a delicious dessert.

What You Need:

  • 1 lb.  white chocolate, chopped
  • 30  peppermint candies, crushed (3/4 cup), divided
  • 10 c.  popped popcorn (from about 1/3 cup of kernels)
  • Flaky sea salt

How to Make It:

Put parchment paper on two baking sheets with rims. Melt chocolate in a microwave-safe bowl on high for 1 to 2 minutes, stirring after 30 seconds. Add 1/2 cup of crushed peppermints and stir. Fold the popcorn in gently.

Sprinkle salt and the remaining 1/4 cup crushed peppermints over the popcorn that has been placed on the prepared baking sheets. Set the chocolate in the refrigerator for about 20 minutes. For up to three days, refrigerate in an airtight container.

White Chocolate Pomegranate-Pistachio Bark

This bark is ideal for the holidays because of the balance of flavors that the tart juices and sweet white chocolate produce. To give these, place bark inside a box lined with parchment paper, a fresh tea towel, or a clean napkin. Small portions can also be distributed in gusseted, clear plastic bags. Make sure to secure it with a pretty ribbon in either case.

What You Need:

  • 8 oz.  white chocolate, chopped
  • 1/4 c.  pomegranate seeds, plus more for sprinkling
  • 2 tbsp.  roasted pistachios, chopped, plus more for sprinkling

How to Make It:

Use parchment paper to line a baking sheet with a rim. Melt chocolate in a bowl suitable for the microwave on high for one minute, stirring after every 30 seconds. Pomegranates and pistachios are stirred in. Pour onto a baking sheet that has been prepared and smooth with an offset spatula. Pomegranate and pistachio toppings are sprinkled on top. Freeze for 25 to 30 minutes, or until firm. Cut into fragments. For up to a week, store in the fridge in an airtight container.

Any Fruit Crisp

Rolling oats, a hint of brown sugar, and any fresh fruit you like make up this light, tart dessert.

What You Need:

  • 1/2 c.  (1 stick) unsalted butter, melted, plus more at room temperature for baking dish
  • 7 c.  cut fruit of choice, frozen or fresh
  • 2 tbsp.  granulated sugar
  • 2 tbsp.  cornstarch
  • 1/2 tsp.  kosher salt
  • 1 c.  old-fashioned rolled oats
  • 1/2 c.  packed light brown sugar
  • 1/2 c.  all-purpose flour spooned and leveled
  • Whipped cream or ice cream, for serving

How to Make It:

Set the oven to 425 °F. Lightly butter a 9-by-13-inch baking dish or a 10-inch ovenproof skillet. Toss the fruit, cornstarch, salt, sugar, and granulated sugar together in the skillet.

Oats, light brown sugar, and flour are combined in a bowl. Add melted butter, mixing well until crumbly. Pour over the fruit, making sure to completely cover it.

Bake for 30 to 35 minutes, or until the fruit is bubbling and the topping is golden brown. 10 minutes should pass before serving. Serve alongside ice cream or whipped cream.

Lemon-Rosemary Tea Bread

This cake slices up neatly to make a not-overly-sweet dessert for after dinner. Serve it with dollops of whipped cream, or use sour cream or plain yogurt to balance the sugar and fat.

What You Need:

For the Cake

  • Cooking Spray
  • 1 1/2 c. all-purpose flour spooned and leveled
  • 1 c. sugar
  • 2 tsp.  finely chopped fresh rosemary
  • 1 tsp. finely grated lemon zest, plus 2 tablespoons of lemon juice
  • 1 tsp. baking powder
  • 2  large eggs
  • 1/2 tsp. kosher salt
  • 1/4 tsp. baking soda
  • 3/4 c. whole milk
  • 1/2 c. olive oil

How to Make It:

Make the cake: Preheat the oven to 350 degrees Fahrenheit. An 8 1/2 by 4 1/2 inch loaf pan should be lightly greased. It should then be lined with parchment paper, leaving a 2-inch overhang on the long sides. In a bowl, stir together the flour, sugar, rosemary, lemon zest, baking powder, salt, and baking soda. In the middle of the dry ingredients, create a well. Whisk in the milk, oil, eggs, and lemon juice after adding them. Pour batter into pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.

Meanwhile, make syrup: In a small saucepan, mix sugar, 1/4 cup water, rosemary, and lemon zest. Cook for 2 to 4 minutes, stirring occasionally, over medium heat until the sugar dissolves. With a toothpick or thin wooden skewer, make holes all over the cake’s top. Over the cake, drizzle syrup. The cake should completely cool in the pan.

Lemon pound cake on rustic wooden background with lemon. Selective focus


It’s common to assume that all alcohol, sweets, and pretty much anything else enjoyable to eat is off-limits if you’re a senior adult who is concerned about your heart health, even on special occasions. There are many healthy dessert recipes for seniors and the elderly to enjoy, so it’s possible to celebrate all of the candy- and sugar-laden holidays.

If your senior loved one loves to cook but find it hard to open jars because of arthritic hands, check out our list of the Best Easy Jar Openers for Arthritic Hands for the best recommendations.