Celebrate National Nutrition Month with delicious desserts packed with healthier substitutions so you can enjoy the occasional indulgence! 

Hy-Vee Savage Registered Dietitian Melissa Jaeger, RD, LD will show you how to whip up three delicious, chocolate-filled desserts that will help satisfy your sweet tooth.

National Nutrition Month is the perfect time to kick-off healthy lifestyle changes and Hy-Vee dietitians are here to assist offering a variety of health services including store nutrition tours and 10-week Begin™ program. 

For additional information, reach out to your local Hy-Vee dietitian. 

For more recipes, visit www.hy-vee.com or “Like” their Facebook page 'Hy-Vee Savage.'

Recipe #1:

Sweet Potato Mousse

Serving Size: ½ cup

 All you need: 

2 cups Hy-Vee Short Cuts cubed sweet potatoes

½ c. unsweetened vanilla almond milk

¾ c. baking cocoa, plus additional for garnish

½ c. agave nectar

2 tsp vanilla extract

Optional toppings: Vanilla Greek yogurt, frozen light whipped topping, whipping cream

All you do: 

  1. Place sweet potatoes in a microwave-safe bowl. Microwave on high for 5 – 7 minutes or until sweet potatoes are very tender.
  2. Transfer sweet potatoes to a food processor or blender. Add almond milk. Cover and process until smooth. Add ¾ cup cocoa, agave nectar and vanilla. Cover and process until smooth. Refrigerate at least 1 hour or until chilled.
  3. Divide mousse among four dessert dishes. Garnish with additional cocoa and top with optional toppings if desired.

Tip: To lighten the texture stir in ½ cup Greek yogurt or whipped topping.


Recipe #2: 

Raspberry Swirl Cheesecake Brownies

Makes approx. 20 servings

All you need: 

1 ¾ cups granulated sugar

1 ¼ cups plain Greek yogurt

4 large eggs

1 cup all-purpose flour

½ cup baking cocoa

14 oz. Neufchatel cream cheese

1 tsp vanilla extract

¼ cup seedless raspberry jam

1 pint fresh raspberries for garnish

All you do: 

  1. Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, extending the foil over the edges of the pan. Spray foil with nonstick spray; set pan aside.
  2. Whisk together 1 cup sugar and 1/2 cup yogurt in a large bowl. Whisk in 2 eggs, one at a time, combining well after each addition. Slowly stir in flour and cocoa. Spread half of brownie mixture in prepared pan; set remaining mixture aside.
  3. Beat cream cheese and remaining 3/4 cup sugar in a medium mixing bowl with an electric mixer on medium. Add remaining 3/4 cup yogurt, remaining 2 eggs, one at a time, and vanilla; beat until smooth. Gently spoon mixture over brownie layer in pan, spreading evenly. Drop the reserved brownie mixture by tablespoons on cheesecake layer.
  4. Place jam in a microwave-safe measuring cup. Microwave on HIGH for 30 seconds. Drop by teaspoon on cheesecake layer. Using a knife, swirl jam into the layer.
  5. Bake for 40 to 45 minutes or until set in center. Cool on a wire rack. Place in the refrigerator to cool completely. Use foil to lift uncut bars out of pan. Place on cutting board. Using a serrated knife, cut into bars. Garnish with fresh raspberries, if desired. Store leftover brownies in the refrigerator.


Recipe #3: 

Chocolate Chip Banana Oatmeal Cookies


All you need: 

1 cup instant oats

¾ cup whole wheat flour

1 tsp baking powder

½ tsp cinnamon

1/8 tsp salt

2 tbsp unsalted butter, melted

½ cup brown sugar

1 ripe banana, mashed

1 teaspoon vanilla extract

1 large egg

¼ cup chocolate chips

All you do: 

  1. Combine oats, flour, baking powder, cinnamon and salt in a medium bowl.
  2. Mix butter, sugar, banana and vanilla in a separate bowl. Add egg and mix well. Add dry ingredients to wet ingredients until just incorporated. Mix in chocolate chips. Cover and refrigerate 30 minutes.
  3. Preheat oven to 375 degrees F.
  4. Drop spoonfuls of cookie dough onto parchment-lined baking sheet and press down to flatten.
  5. Bake 10 – 12 minutes or until browned. Let cook 5 minutes on baking sheet before transferring to cooling rack.

Nutrition Information: 81 calories, 2g fat, 2g protein, 14g carbohydrate, 1g fiber, 22mg sodium, 13mg cholesterol, 8g sugar, 10mg calcium.